Comprehensive two-dimensional gas chromatography–mass spectrometry analysis of exhaled breath compounds after whole grain diets

Kaisa Raninen (Corresponding Author), Ringa Nenonen, Elina Järvelä-Reijonen, Kaisa Poutanen, Hannu Mykkänen, Olavi Raatikainen

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Abstract

Exhaled breath is a potential noninvasive matrix to give new information about metabolic effects of diets. In this pilot study, non-targeted analysis of exhaled breath volatile organic compounds (VOCs) was made by comprehensive two-dimensional gas chromatography–mass spectrometry (GCxGC-MS) to explore compounds relating to whole grain (WG) diets. Nine healthy subjects participated in the dietary intervention with parallel crossover design, consisting of two high-fiber diets containing whole grain rye bread (WGR) or whole grain wheat bread (WGW) and 1-week control diets with refined wheat bread (WW) before both diet periods. Large interindividual differences were detected in the VOC composition. About 260 VOCs were detected from exhaled breath samples, in which 40 of the compounds were present in more than half of the samples. Various derivatives of benzoic acid and phenolic compounds, as well as some furanones existed in exhaled breath samples only after the WG diets, making them interesting compounds to study further.

Original languageEnglish
Article number2667
JournalMolecules
Volume26
Issue number9
DOIs
Publication statusPublished - 2 May 2021
MoE publication typeA1 Journal article-refereed

Keywords

  • Comprehensive two-dimensional gas chromatography– mass spectrometry
  • Dietary fiber
  • Exhaled breath
  • Rye
  • Whole grain

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