This study explores the effect of black beans on the gut volatilome through in-vitro digestion and anaerobic fermentation model systems. Two automated methodologies, HS-SPME-GC-MS and PTR-ToFMS were employed to analyze VOCs longitudinally. The research highlights the highly dynamic nature of gut fermentation and emphasizes the potential of VOCs as personalized non-invasive biomarkers for real-time metabolic monitoring in gastrointestinal studies
Dell'Olio, A.; Rubert, J.; Khomenko, I.; Moretton, M.; Fogliano, V.; Biasioli, F. (2024). Unraveling the gut volatilome dynamics and inter-individual variability during in-vitro digestion and fermentation of black beans. In: 8th MS Food Day, Torre Canne (BR), October 16-18, 2024: 24-25. handle: https://hdl.handle.net/10449/87275
Unraveling the gut volatilome dynamics and inter-individual variability during in-vitro digestion and fermentation of black beans
Dell'Olio, A.
Primo
;Khomenko, I.;Moretton, M.;Biasioli, F.Ultimo
2024-01-01
Abstract
This study explores the effect of black beans on the gut volatilome through in-vitro digestion and anaerobic fermentation model systems. Two automated methodologies, HS-SPME-GC-MS and PTR-ToFMS were employed to analyze VOCs longitudinally. The research highlights the highly dynamic nature of gut fermentation and emphasizes the potential of VOCs as personalized non-invasive biomarkers for real-time metabolic monitoring in gastrointestinal studies
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