scholarly journals Volatile organic compounds in breath as markers for irritable bowel syndrome: a metabolomic approach

2016 ◽  
Vol 44 (1) ◽  
pp. 45-56 ◽  
Author(s):  
A. Baranska ◽  
Z. Mujagic ◽  
A. Smolinska ◽  
J. W. Dallinga ◽  
D. M. A. E. Jonkers ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Volatile Organic ◽  
Irritable Bowel ◽  
Metabolomic Approach

scholarly journals Volatile Organic Compounds in Feces Associate With Response to Dietary Intervention in Patients With Irritable Bowel Syndrome

2018 ◽  
Vol 16 (3) ◽  
pp. 385-391.e1 ◽  
Author(s):  
Megan Rossi ◽  
Raphael Aggio ◽  
Heidi M. Staudacher ◽  
Miranda C. Lomer ◽  
James O. Lindsay ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Dietary Intervention ◽  
Volatile Organic ◽  
Irritable Bowel

scholarly journals Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1050 ◽  
Author(s):  
Lorenzo Nissen ◽  
Alessandra Bordoni ◽  
Andrea Gianotti
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Fermented Food ◽  
Gluten Free ◽  
Hemp Seed ◽  
Baked Goods ◽  
Seed Flour ◽  
Volatile Organic ◽  
Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.

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