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Original Research Communication |
1 From the Dunn Clinical Nutrition Centre, Hills Road, Cambridge, United Kingdom, and the Department of Molecular and Cellular Pathology, University of Dundee, Ninewells Hospital and Medical School, Dundee, United Kingdom.
Background: Hydrogen sulfide is a luminally acting, bacterially derived cell poison that has been implicated in ulcerative colitis. Sulfide generation in the colon is probably driven by dietary components such as sulfur-containing amino acids (SAAs) and inorganic sulfur (eg, sulfite).
Objective: We assessed the contribution of SAAs from meat to sulfide production by intestinal bacteria with use of both a model culture system in vitro and an in vivo human feeding study.
Design: Five healthy men were housed in a metabolic suite and fed a sequence of 5 diets for 10 d each. Meat intake ranged from 0 g/d with a vegetarian diet to 600 g/d with a high-meat diet. Fecal sulfide and urinary sulfate were measured in samples collected on days 9 and 10 of each diet period. Additionally, 5 or 10 g bovine serum albumin or casein/L was added to batch cultures inoculated with feces from 4 healthy volunteers. Concentrations of sulfide, ammonia, and Lowry-reactive substances were measured over 48 h.
Results: Mean (±SEM) fecal sulfide concentrations ranged from 0.22 ± 0.02 mmol/kg with the 0-g/d diet to 3.38 ± 0.31 mmol/kg with the 600-g/d diet and were significantly related to meat intake (P < 0.001). Sulfide formation in fecal batch cultures supplemented with both bovine serum albumin and casein correlated with protein digestion, as measured by the disappearance of Lowry-reactive substances and the appearance of ammonia.
Conclusion: Dietary protein from meat is an important substrate for sulfide generation by bacteria in the human large intestine.
Key Words: Sulfide • meat • protein • sulfur amino acids • fermentation • urinary sulfate • fecal sulfide • intestinal bacteria • men
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