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

Kaisa Raninen, Jenni Lappi, Mikko Kolehmainen, Marjukka Kolehmainen, Hannu Mykkänen, Kaisa Poutanen, Olavi Raatikainen

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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 ChemPror100i 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.
Original languageEnglish
Pages (from-to)987-996
Number of pages10
JournalInternational Journal of Food Sciences and Nutrition
Issue number8
Publication statusPublished - 2017
MoE publication typeA1 Journal article-refereed



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

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