Today, we’re thrilled to sit down with Ivan Kairatov, a renowned biopharma expert with a wealth of experience in research and development, and a deep passion for innovation in the industry. Ivan has been at the forefront of groundbreaking studies on the gut microbiome, particularly focusing on the surprising role of hydrogen in digestive health. In this conversation, we’ll explore how hydrogen shapes the gut environment, its impact on beneficial bacteria, and what disruptions in hydrogen levels might mean for diagnosing and treating gut disorders. Join us as we uncover the hidden dynamics of this often-overlooked gas and its potential to revolutionize our understanding of human health.
What sparked your interest in studying hydrogen in the gut, and was there a particular moment that made this topic stand out for you?
My fascination with hydrogen in the gut started when I realized how much we still don’t know about the basic chemistry of digestion. Early in my career, I came across research suggesting that hydrogen wasn’t just a byproduct of fermentation but a key player in microbial interactions. The real turning point was when we started seeing data linking hydrogen levels to specific health outcomes. It hit me that something as simple as gas could be a window into complex gut disorders. That’s when I knew we had to dig deeper into how it’s produced and what it does in the body.
Can you walk us through the process of how gut bacteria produce hydrogen when breaking down food?
Absolutely. When we eat, especially foods rich in complex carbohydrates like fiber, our gut bacteria start fermenting these undigested bits in the large intestine. During fermentation, certain bacteria release hydrogen gas as a byproduct. It’s like a metabolic exhaust—some of this gas gets absorbed, some is used by other microbes for energy, and the rest comes out as flatulence. The process is a delicate balance, influenced by the types of bacteria present and the food we consume, which determines how much hydrogen is made and how it’s managed in the gut.
How do different types of diets or foods influence the amount of hydrogen produced in the gut?
Diet plays a huge role. Foods high in fermentable carbs, like beans, whole grains, and certain vegetables such as broccoli or cabbage, tend to boost hydrogen production because they provide plenty of material for bacteria to break down. On the other hand, low-fiber or highly processed diets often result in less hydrogen since there’s less for the microbes to ferment. It’s not just about quantity, though—different foods can shift which bacteria are active, and that changes the hydrogen dynamics. For instance, a diet heavy in sugars might favor different microbes than one rich in plant-based fibers.
Your research highlights that hydrogen isn’t just about gas—it actively supports gut health. Can you explain how it helps the digestive system?
Hydrogen is far more than a nuisance. It acts as a fuel for certain beneficial bacteria in the gut, helping them grow and maintain a balanced microbiome. These microbes use hydrogen to produce energy, which in turn supports the gut lining and aids in digestion. Hydrogen also helps regulate the environment in the gut, keeping harmful bacteria in check and ensuring smooth metabolic processes. It’s like an invisible helper, quietly shaping the ecosystem down there to keep things running efficiently.
You’ve noted that most people release about a liter of gas daily, with half of it being hydrogen. Did those figures surprise you when you first came across them?
Honestly, yes, I was taken aback at first. A liter of gas per day sounds like a lot, but when you consider how active our gut microbes are, it starts to make sense. What’s even more striking is how much of that is hydrogen—about half. It shows just how central hydrogen is to gut activity. I think it’s a testament to the sheer scale of microbial fermentation happening inside us every day, and it’s a reminder that what we often dismiss as trivial, like gas, is actually a sign of a bustling, living system.
What factors might cause someone to produce more or less hydrogen than average?
There’s quite a bit of variation from person to person. Diet is a big factor—someone eating a lot of fiber-rich foods will likely produce more hydrogen than someone on a low-carb diet. The makeup of your gut microbiome also matters; if you have more hydrogen-producing bacteria, you’ll naturally make more gas. Lifestyle factors like stress or exercise can indirectly influence this by affecting digestion speed. Then there are health conditions—disorders like irritable bowel syndrome or infections can disrupt the balance, leading to either excess hydrogen or unusually low levels.
Your study pinpointed a specific enzyme, Group B [FeFe]-hydrogenase, as crucial for hydrogen production. Can you tell us what makes this enzyme so special?
This enzyme is a game-changer in understanding gut hydrogen. Group B [FeFe]-hydrogenase is incredibly efficient at catalyzing the reaction that produces hydrogen during fermentation. It’s found in many key gut bacteria, especially those tied to good health, and it uses iron and a protein called ferredoxin to drive the process. What sets it apart is its activity level and prevalence—it’s like the main engine for hydrogen production in a healthy gut. Without it, the balance of gas and microbial energy in the gut would be completely different.
You’ve observed differences in hydrogen production between healthy individuals and those with conditions like Crohn’s disease. What stood out in those findings?
One of the most striking observations was that people with Crohn’s disease often have fewer of these Group B [FeFe]-hydrogenase enzymes and rely on other, less efficient hydrogen-producing mechanisms. In healthy individuals, this enzyme is abundant, supporting a thriving microbiome. The reduced levels in Crohn’s patients seem to correlate with a disrupted gut environment, though we’re still figuring out whether this is a cause of the disease or just a marker of the imbalance. It’s a clue that hydrogen dynamics are deeply tied to gut health.
How might understanding hydrogen levels open new doors for spotting or managing gut disorders?
There’s a lot of potential here. Hydrogen levels can already be measured through breath tests, which are often used to diagnose conditions like small intestinal bacterial overgrowth. If we can refine these tests or pair them with microbiome analysis, we might be able to detect early signs of disorders like Crohn’s or even infections before symptoms get severe. Beyond diagnostics, understanding hydrogen could guide therapies—maybe we could tweak diets or develop probiotics to restore healthy hydrogen production and support the gut microbiome in a targeted way.
What’s your forecast for the future of gut microbiome research, especially regarding hydrogen’s role in health and disease?
I’m incredibly optimistic about where this field is headed. Hydrogen research is just scratching the surface, and I think in the next decade, we’ll see it become a cornerstone of personalized medicine for gut health. We’re likely to uncover more about how hydrogen interacts with specific bacteria and influences conditions beyond digestion, possibly even linking to systemic issues like inflammation or immunity. My hope is that we’ll develop practical tools—whether it’s advanced diagnostics or microbiome therapies—that use hydrogen as a lever to improve health outcomes. It’s an exciting time to be in this space, and I think the surprises are far from over.
