Sensing the impact of diet composition on protein fermentation by direct electrochemical NH4+ sensing in gastrointestinal digesta
Leonardi, Francesca | Sijabat, Ria R. | Minderhoud, Roseanne | Even, Aniek J.G. | Mathwig, Klaus | Armstrong, Rachel E. | de Vries, Sonja | Goris, Annelies | van Hoof, Chris
The correlation between nutritional habits and gut health directly impacts the gut-brain axis via a complex and not yet fully disclosed communication network. Establishing a link between our food intake and specific physiological responses as well as a better knowledge of diseases and the gut microbiota involves solving a challenging puzzle of biochemical pathways. Our understanding is limited by the inaccessibility of the gastrointestinal region to routine non-invasive chemical analysis. Here, we move a step further toward the direct assessment of a protein fermentation product, i.e., ammonium ions, via Ion Selective Electrodes (ISEs) in gastrointestinal digesta samples. By modulating the digestible protein content of the diet regimes of two groups of pigs, we discriminate the level of protein fermentation with a straightforward quasi-in vivo detection method which does not require any sample preparation. Our results show more than a 2-fold increase in ammonium ion concentration (from 180 ppm to 400 ppm) in the proximal colon for a diet based on poorly digestible proteins compared with a diet based on easily digestible proteins. Our approach shows good correlation with a standard laboratory technique for the determination of NH4+, i.e., the Indophenol Blue Method. Our results show the direct sensing of a protein fermentation product in a real matrix and demonstrate the great potential of potentiometric sensors to assess ammonium concentration profiles along the gastrointestinal tract for diets varying in protein digestibility and fermentation.
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