Volatilomic signatures of different strains of <i>Helicobacter pylori</i>

dc.contributor.authorVangravs, Reinis
dc.contributor.authorMezmale, Linda
dc.contributor.authorSlefarska-Wolak, Daria
dc.contributor.authorDauss, Edgars
dc.contributor.authorAger, Clemens
dc.contributor.authorCorvalan, Alejandro H.
dc.contributor.authorFernandez, Elmer Andres
dc.contributor.authorMayhew, Chris A.
dc.contributor.authorLeja, Marcis
dc.contributor.authorMochalski, Pawel
dc.date.accessioned2025-01-20T16:13:53Z
dc.date.available2025-01-20T16:13:53Z
dc.date.issued2024
dc.description.abstractBackground: Helicobacter pylori (H. pylori) infection is the most extensively studied risk factor for gastric cancer. As with any bacteria, H. pylori will release distinctive odors that result from an emission of volatile metabolic byproducts in unique combinations and proportions. Effectively capturing and identifying these volatiles can pave the way for the development of innovative and non-invasive diagnostic methods for determining infection. Here we characterize the H. pylori volatilomic signature, pinpoint potential biomarkers of its presence, and evaluate the variability of volatilomic signatures between different H. pylori isolates. Materials and Methods: Using needle trap extraction, volatiles in the headspace above H. pylori cultures were collected and, following thermal desorption at 290 degrees C in a splitless mode, were analyzed using gas chromatography-mass spectrometry. The resulting volatilomic signatures of H. pylori cultures were compared to those obtained from an analysis of the volatiles in the headspace above the cultivating medium only. Results: Amongst the volatiles detected, 21 showed consistent differences between the bacteria cultures and the cultivation medium, with 11 compounds being elevated and 10 showing decreased levels in the culture's headspace. The 11 elevated volatiles are four ketones (2-pentanone, 5-methyl-3-heptanone, 2-heptanone, and 2-nonanone), three alcohols (2-methyl-1-propanol, 3-methyl-1-butanol, and 1 butanol), one aromatic (styrene), one aldehyde (2-ethyl-hexanal), one hydrocarbon (n-octane), and one sulfur compound (dimethyl disulfide). The 10 volatiles with lower levels in the headspace of the cultures are four aldehydes (2-methylpropanal, benzaldehyde, 3-methylbutanal, and butanal), two heterocyclic compounds (2-ethylfuran and 2-pentylfuran), one ketone (2-butanone), one aromatic (benzene), one alcohol (2-butanol) and bromodichloromethane. Of the volatile species showing increased levels, the highest emissions are found to be for 3-methyl-1-butanol, 1-butanol and dimethyl disulfide. Qualitative variations in their emissions from the different isolates was observed. Conclusions: The volatiles emitted by H. pylori provide a characteristic volatilome signature that has the potential of being developed as a tool for monitoring infections caused by this pathogen. Furthermore, using the volatilome signature, we are able to differentiate different isolates of H. pylori. However, the volatiles also represent potential confounders for the recognition of gastric cancer volatile markers.
dc.description.funderHorizon 2020 Framework Programme
dc.fuente.origenWOS
dc.identifier.doi10.1111/hel.13064
dc.identifier.eissn1523-5378
dc.identifier.issn1083-4389
dc.identifier.urihttps://doi.org/10.1111/hel.13064
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/90411
dc.identifier.wosidWOS:001181389400001
dc.issue.numero2
dc.language.isoen
dc.revistaHelicobacter
dc.rightsacceso restringido
dc.subjectbiomarker
dc.subjectgastric cancer
dc.subjectGC-MS
dc.subjectHelicobacter pylori
dc.subjectvolatile organic compounds
dc.subjectvolatilome
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleVolatilomic signatures of different strains of <i>Helicobacter pylori</i>
dc.typeartículo
dc.volumen29
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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