Peter Gibson, Kyle Berean and RMIT colleagues have developed an ingestible sensor that measures oxygen, hydrogen, and carbon dioxide in the gut.
In a recent study, subjects were monitored while modulating gut microbial fermentative activities by altering their intake of dietary fiber. Ultrasound imaging confirmed that the oxygen-equivalent concentration profile could be used as an accurate marker for the location of the capsule. Variations of fiber intake were found to be associated with differing small intestinal and colonic transit times, and gut fermentation. Regional fermentation patterns could be defined via hydrogen gas profiles.
The capsule could be used as a tool for monitoring the impact of one’s diet, and as a gut disorder diagnostic tool.
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