The huge variety of microbes in our body somehow indicates that among them the so-called electrobacteria can be found – a special class of bacteria that can produce electricity and have the corresponding properties. In fact, this class has been studied for a rather long time, and researchers have long been using similar bacteria to create special types of cheeses, materials for construction, and computer equipment. However, in a recent study by chemical experts from the University of California, it became known that many already known intestinal bacteria have such properties.
Namely, we are talking about bacteria of the classes Listeria monocutogenes, Clostridium perfringens and Enterococcus faecalis, which are mainly responsible for the formation of harmful compounds that cause various diseases and reactions. At the same time, some of them are involved in the process of assimilation and fermentation of food and the addition of beneficial substances to the blood. The fact that so many bacteria in the human intestinal environment possess the properties of electro-bacteria cannot fail to amaze, as stated by the head of the study, Dan Portnoy. However, what is even more surprising is the fact that these electrobacteria demonstrate a conceptually different mechanism for removing the generated electrons from the cells.
While “traditional” and well-known electro-bacteria use oxygen for this purpose to attach beneficial substances such as iron and magnesium, these bacteria resort to the help of flavin molecules, which are derivatives of vitamin B2, which is much more abundant in Compared to pure, uncontaminated oxygen.
Now scientists continue to argue about how exactly these classes of intestinal bacteria got the properties of their electro-brothers – some of the researchers, devoted to analysis, argue that these properties were mastered by bacteria during evolution and adaptation, during changes in ecology and diet. Others point to the fact that their ability to generate electricity is nothing but the result of certain chemical catalysts.