Sensus involved in new and unique method to map human fermentation

June 17, 2021

Sensus is proud to be participating to one of the six public-private collaborations recently funded by the Samenwerkende Gezondheidsfondsen, Health-Holland, ZonMW and NWO. This pioneering project aims to measure real-time microbial fermentation via breath for the first time. This unique and new measurement method will provide us with fundamental data on the interplay between food, including our prebiotic inulin fiber, other environmental factors, the fermentation in our gut and our health.

Our intestines contain trillions of bacteria, which ferment indigestible foods such as fiber in whole grain products, legumes and fruits. These cannot be digested in the first part of the intestines. During this process, 'products' are created that can have beneficial effects on metabolism, immune system and health of our brain. Good microbial fermentation is therefore essential for maintaining our health. However, measuring the fermentation process in humans is very difficult. Scientists from Maastricht UMC+ and Maastricht University in collaboration with Wageningen University and research, Research Engineering (IDEE), Maastricht Instruments, Sensus and TSE systems are now measuring fermentation in the intestines for the first time in people's breath. For the research led by Prof Ellen Blaak at Maastricht University, the scientists received a grant of more than one million euros. 

With this method, it can be investigated what impact diet, medication and exercise have on our gut bacteria, metabolism and health. The research could lead to a more effective and targeted prevention and treatment of chronic diseases such as obesity, diabetes and cardiovascular disease.

Read more about this project (only in Dutch).

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