Raninen Kaisa, Lappi Jenni, Kolehmainen Mikko, Kolehmainen Marjukka, Mykkänen Hannu, Poutanen Kaisa, Raatikainen Olavi
a Institute of Public Health and Clinical Nutrition, Ita-Suomen Yliopisto Kuopion Kampus , Kuopio, Finland.
b Department of Environmental and Biological Sciences , University of Eastern Finland , Kuopio, Finland.
Int J Food Sci Nutr. 2017 Dec;68(8):987-996. doi: 10.1080/09637486.2017.1312296. Epub 2017 Apr 9.
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 ChemPro100i 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.
研究了利用呼出气体中的挥发性有机化合物（VOC）谱来研究饮食引起的代谢变化的潜力。在以白小麦面包（WW）进行为期四周的初始饮食期后，七名参与者随机接受了为期四周的高纤维饮食，其中包括酸面团全谷物黑麦面包（WGR）或添加了生物加工黑麦麸皮的白小麦面包（WW + BRB）。在每个饮食期结束时的空腹状态以及标准化餐后，使用ChemPro100i分析仪（芬兰米凯利的Environics OY公司）对肺泡呼出气体样本进行分析。与其他饮食相比，WGR饮食后空腹状态下的AIMS信号强度有所不同。结果表明，WGR具有的代谢作用不能完全由饮食中的黑麦纤维含量来解释。这项研究鼓励将呼出气体VOC谱分析用作研究食品生理功能的早期筛查工具。
