Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry Analysis of Exhaled Breath Compounds after Whole Grain Diets.

Kaisa Raninen,Kaisa Poutanen,Ringa Nenonen,Olavi Raatikainen,Hannu Mykkänen,Elina Järvelä-Reijonen

doi:10.3390/molecules26092667

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.

Highlights

Whole grain (WG) cereals are an important source of dietary fiber (DF) and micronutrients and are acknowledged as part of the healthy diet in dietary recommendations [1,2]
Some derivatives of benzoic acid and phenolic compounds were detected in exhaled breath samples only after the WG diets (Table 2)
Phthalic acid or phthalic anhydride was found in 57% of the exhaled breath samples during the whole grain rye bread diet (WGR), in 11% of breath samples during the whole grain wheat bread diet (WGW), and in 6% of the background room air (BG) samples, but in none of the samples collected after the control diets containing refined wheat bread (WW)

Summary

Introduction

Whole grain (WG) cereals are an important source of dietary fiber (DF) and micronutrients and are acknowledged as part of the healthy diet in dietary recommendations [1,2]. Epidemiological studies and their meta-analyses have consistently shown high intake of WG to lower risk of chronic diseases and mortality [3,4,5], and associate negatively with obesity [6,7], type 2 diabetes [8,9,10], cardiovascular disease [11,12,13], and certain cancers [14,15]. They have been detected in plasma and urine, and have been studied as a promising biomarker for WG wheat and rye in the diet [17]

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