Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

Abstract

The potential of utilising exhaled breath volatile organic compound (VOC) profiles in studying diet-derived metabolic changes was examined. After a four-week initial diet period with white wheat bread (WW), seven participants received in randomised order high-fibre diets containing sourdough whole grain rye bread (WGR) or white wheat bread enriched with bioprocessed rye bran (WW + BRB), both for 4 weeks. Alveolar exhaled breath samples were analysed with ChemPro^®100i analyser (Environics OY, Mikkeli, Finland) at the end of each diet period in fasting state and after a standardised meal. The AIMS signal intensities in fasting state were different after the WGR diet as compared to other diets. The result suggests that WGR has metabolic effects not completely explained by the rye fibre content of the diet. This study encourages to utilise the exhaled breath VOC profile analysis as an early screening tool in studying physiological functionality of foods.

Graphical Abstract

Keywords:

• Exhaled breath
• VOC profile
• aspiration ion mobility spectrometry
• rye
• diet

View correction statement:

Correction to: Raninen, Lappi, Kolehmainen, Kolehmainen, Mykkänen, Poutanen, and Raatikainen, Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

Acknowledgments

This study was carried out as a part of the FIBREFECTS (Grain fibre modification for gut mediated health effects) funded by the TEKES – The Finnish Funding Agency for Technology and Innovation, and supported by grants from the Raisio Plc Research Foundation to J. Lappi and K. Raninen, the Finnish Graduate School on Applied Bioscience: Bioengineering, Food & Nutrition, Environment to K. Raninen, Academy of Finland to K. Poutanen, the Nordic Centre of Excellence on “Systems biology in controlled dietary interventions and cohort studies” (SYSDIET; 070014) to Marjukka Kolehmainen, the Nordic Centre of Excellence on Nordic health – whole grain food (HELGA; 070015) to H. Mykkänen. Authors thank Erja Kinnunen, Eeva Lajunen, Lilli Lotvonen and Bianca Schutte for their excellent technical assistance during the intervention, Knud Erik Bach Knudsen and his colleques in the Aarhus University in Denmark for performing the analysis of plasma SCFAs, Heikki Paakkanen for the support working with Chempro^®100i and Environics Oy for giving us the loan of Chempro^®100i.

Disclosure statement

The authors report no conflicts of interests. The authors alone are responsible for the content and writing of this article.

Additional information

Funding

This study was carried out as a part of the FIBREFECTS (Grain fibre modification for gut mediated health effects) funded by the TEKES – The Finnish Funding Agency for Technology and Innovation, and supported by grants from the Raisio Plc Research Foundation to J. Lappi and K. Raninen, the Finnish Graduate School on Applied Bioscience: Bioengineering, Food & Nutrition, Environment to K. Raninen, Academy of Finland to K. Poutanen, the Nordic Centre of Excellence on “Systems biology in controlled dietary interventions and cohort studies” (SYSDIET; 070014) to Marjukka Kolehmainen, the Nordic Centre of Excellence on Nordic health – whole grain food (HELGA; 070015) to H. Mykkänen.