Hydrogen Sulfide (H2S) production
Hydrogen sulfide (H2S) is a byproduct of dietary sulfur and hydrogen gas. The bacteria that produce H2S are known as hydrogen sulfide producers or sulfate-reducing bacteria (SRB). H2S can be produced by numerous bacterial species of the Proteobacteria and Firmicutes phylum, including genera such as Clostridium, Escherichia, Salmonella, Klebsiella, Streptococcus, Desulfovibrio, and Enterobacter.
High-protein diets are believed to increase H2S by supplying the sulfide-rich amino acid, cysteine, which can be easily converted to H2S. Additionally, cruciferous vegetables (cabbage, cauliflower, kale, broccoli, etc) and durian fruit can directly release H2S during digestion.
At low concentrations, hydrogen sulfide is protective for the gut barrier. However, too much hydrogen sulfide leads to a disruption in ATP synthesis within mitochondria, which can destabilize the gut mucosal layer and promote inflammation.
Interestingly, sulfate reduction, acetogenesis, and methanogenesis compete for H2, which is produced by hydrogenotrophic microbes.
The end-product is dependent on substrate availability, hydrogenotrophic microbes. The end-product is dependent on substrate availability, thermodynamics, and pH. The human gut environment favors methanogenesis, due to the neutral pH of stool and low sulfate levels in diet.88 However, if consuming high amounts of dietary sulfate (i.e. bread, beer, wine) with low stomach acid, sulfate reduction may overtake methanogenesis.88 As with many things in the human body, balance is key.
Overproduction of hydrogen sulfide is detrimental to intestinal health. Reducing H2S production can be accomplished by limiting cysteine and homocysteine in diet, which are sulfur containing amino acids. Increasing H2S production can be accomplished through amino acid supplementation and cruciferous vegetable intake.
What does it mean if your Hydrogen Sulfide (H2S) production result is too high?
Causes of High H2S Levels
→ High-protein diets, especially those rich in the sulfur-containing amino acid cysteine, can increase H2S production by gut bacteria.
→ Consumption of cruciferous vegetables (e.g., cabbage, cauliflower, kale, broccoli) and durian fruit can directly release H2S during digestion.
Effects of Excessive H2S
→ At low concentrations, H2S is protective for the gut barrier.
→ However, excessive H2S can disrupt ATP synthesis within mitochondria, leading to destabilization of the gut mucosal layer and promoting inflammation.
Factors Influencing H2S Production
→ Sulfate reduction, acetogenesis, and methanogenesis compete for hydrogen gas (H2) produced by hydrogenotrophic microbes.
→ The end-product depends on substrate availability, thermodynamics, and pH.
→ The neutral pH of stool and low dietary sulfate levels in the human gut favor methanogenesis over sulfate reduction.
→ Consuming high amounts of dietary sulfate (e.g., from bread, beer, wine) with low stomach acid can shift the balance towards sulfate reduction.
Strategies to Reduce H2S Production
→ Limiting cysteine and homocysteine intake, which are sulfur-containing amino acids, can help reduce H2S production.
In summary, elevated H2S levels in the gut, often due to high-protein diets or certain food sources, can disrupt the gut mucosal layer and promote inflammation. Maintaining a balance between H2S production and other competing metabolic processes is crucial for intestinal health.
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