New technique measures live activity of gut bacteria

November 16 2024 NRC participates in NUTRIM research into intestinal bacteria activity

PhD Gilian Larik and Professor Ellen Blaak of NUTRIM's Department of Human Biology are tracking how gut bacteria respond to food with their unique research in fermentation chambers. Which may help in the prevention and treatment of obesity, diabetes, cardiovascular diseases, and mental problems.

The researchers from NUTRIM’s department Human Biology, have developed a technique to measure intestinal bacteria through the gases - farts - they produce. These bacteria process dietary fibres and proteins that our bodies do not digest. In the process, gases are released that contain valuable substances for metabolism, the immune system, and brain health. Previously, this could only be investigated through faeces, but new technology allows direct and long-term measurement of intestinal gases. This allows scientists to track how gut bacteria respond to food, which can help prevent and treat obesity, diabetes, cardiovascular disease and mental health problems.

Our gut bacteria play an important role in processing (fermenting) dietary fibre and proteins that our bodies do not absorb themselves. The breakdown of these nutrients releases gases, via exhaled air or farts - which contain useful substances for our metabolism, immune system and brain health, among other things. Until now, the action of gut bacteria could only be studied through faeces. With the new technology, it is possible to directly and long-term measure the intestinal gases produced during the fermentation of dietary fibre (such as methane and hydrogen) and proteins (hydrogen sulphide), and link this to the food a person ingests.

Special fermentation chambers

The measurements take place in special research rooms in the Metabolic Research Unit Maastricht (MRUM) of NUTRIM, called fermentation chambers. These chambers are sealed and supplied with fresh air and can extract used air. Existing sensors for respiratory gases that measure the participant's energy consumption have been extended with new sensors to measure intestinal gases. This allows researchers to monitor live how gut bacteria react to a high-fibre meal. Do the gut bacteria go to work? Then the researcher sees that immediately on the screen. This allows them to study in detail the fermentation of carbohydrates and proteins in the gut.

Investigating the influence of fibre

The research team led by Professor Ellen Blaak is doing further research with the new technique, and is currently specifically studying the influence of different types of fibres on intestinal bacteria. To do this, participants spend two 36-hour periods in fermentation chambers. During one stay, they are given extra fibre with their meal, and during the other they are not. This allows the researchers to see whether gut bacteria react differently to meals high in fibre. The results will also be compared between people with a preliminary stage of type 2 diabetes and participants with healthy weight and blood sugar levels. Because the composition of gut bacteria differs from person to person, the researchers hope to eventually find leads for nutritional interventions tailored to personal metabolism. The first results of this study are expected in May 2025.

For the first time, we can measure real-time fermentation of our gut bacteria. This development was possible because of excellent teamwork!

NUTRIM - Institute of Nutrition and Translational Research in Metabolism , Maastricht UMC+, Maastricht University, Wageningen University & Research, Maastricht Instruments BV, TSE Systems, Sensus