Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms
| Autor: | Olavi Raatikainen, Mikko Kolehmainen, Kaisa Raninen, Marjukka Kolehmainen, Kaisa Poutanen, Hannu Mykkänen, Jenni Lappi |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Adult Dietary Fiber Male ta222 Gastrointestinal Diseases ta3111 01 natural sciences Whole grains 03 medical and health sciences Rye bran Ion Mobility Spectrometry Humans Food science VOC profile Fasting state Rye bread Meal Chemistry aspiration ion mobility spectrometry Secale 010401 analytical chemistry digestive oral and skin physiology food and beverages ta3141 Bread Middle Aged 0104 chemical sciences rye 030104 developmental biology Breath Tests exhaled breath Metabolic effects Fermentation Female diet Fibre content Food Science |
| Zdroj: | Raninen, K, Lappi, J, Kolehmainen, M, Kolehmainen, M, Mykkänen, H, Poutanen, K & Raatikainen, O 2017, ' Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms ', International Journal of Food Sciences and Nutrition, vol. 68, no. 8, pp. 987-996 . https://doi.org/10.1080/09637486.2017.1312296 |
| DOI: | 10.1080/09637486.2017.1312296 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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