Researchers at Stanford University have developed an innovative technology that could change the future of treating painful kidney stones. They genetically modified gut bacteria to break down oxalate, a primary cause of these stones.
A clinical trial involved 51 volunteers, including 12 with intestinal hyperoxaluria, a common cause of recurrent kidney stone formation.
Participants were divided into two groups: one received capsules containing genetically modified bacteria, while the other received a placebo. The treatment lasted for one month, and all participants consumed porphyrin powder dissolved in water along with an antacid to create a suitable environment for the bacteria’s activity.
After the trial, results showed a significant reduction in oxalate levels in the group that used the modified bacteria compared to the other group.
The researchers modified a strain of gut bacteria called Phocaeicola vulgatus to enable it to break down oxalate, a substance found in high amounts in certain foods such as spinach, nuts, dark chocolate, and tea.
They also made the bacteria dependent on porphyrin as a food source—a carbohydrate that most gut bacteria cannot digest—giving it the ability to survive as long as possible inside the intestines.
The bacteria’s dependence on porphyrin provides researchers with a “kill switch,” allowing them to stop the bacteria’s activity simply by discontinuing daily intake of the powder.
This method could potentially be used to treat or prevent other intestinal diseases, including inflammatory bowel disease and certain types of cancer. The team is currently conducting trials on patients with irritable bowel syndrome.
