New technology measures the live activity of intestinal bacteria

Researchers at Maastricht UMC + have developed a method to measure the activity of intestinal bacteria by mapping the gases they produce. This method allows scientists to monitor over a longer period of time how intestinal bacteria react to different foods. This insight can help prevent and treat diseases such as obesity, diabetes, cardiovascular disease and mental health problems in the future.

Our intestinal bacteria play an important role in processing (ferry) dietary fiber and proteins that our body does not absorb itself. The breakdown of these nutrients releases gases, through exhaled air or through farts – which contain substances useful for our metabolism, immune system and brain health, among other things. Until now, the activity of intestinal bacteria could only be studied with feces. The new technology makes it possible to measure directly and long-term the intestinal gases produced during the digestion of dietary fiber (such as methane and hydrogen) and proteins (hydrogen sulphide), and to relate this to the food that one gets into.

Special fermentation rooms

The measurements take place in special research rooms in the Maastricht Metabolic Research Unit (MRUM) of the Maastricht UMC +, the so-called fermentation rooms. These rooms are closed and supplied with fresh air, and can exhaust used air. Existing sensors for breathing gases that measure the participant’s energy expenditure are augmented with new sensors to measure intestinal gases. This allows researchers to live monitor how intestinal bacteria respond to fiber-rich food. Do the intestinal bacteria get to work? The researcher then sees this immediately on the screen. This allows them to study in detail the fermentation of carbohydrates and proteins in the intestine.

Research on the effect of fibers

The research team led by Professor Ellen Blaak is conducting further research with the new method and is currently investigating in particular the effect of different types of fiber on intestinal bacteria. Participants spend twice 36 hours in the fermentation rooms. At one time they are getting extra fiber with their food, and at the other time they are not. In this way, the researchers can see if intestinal bacteria respond differently to food with a lot of fiber. The results are also compared between people with type 2 diabetes precursors and participants with healthy weight and blood sugar levels. Since the composition of intestinal bacteria is different for each person, the researchers ultimately hope to find starting points for nutritional interventions that are designed specifically for personal metabolism. The first results of this research are expected in May 2025.