Volatilomic signatures of different strains of Helicobacter pylori

• Published in: Helicobacter (Cambridge, Mass.) Vol. 29; no. 2; pp. e13064 - n/a
• Main Authors: Vangravs, Reinis, Mežmale, Linda, Ślefarska‐Wolak, Daria, Dauss, Edgars, Ager, Clemens, Corvalan, Alejandro H., Fernández, Elmer Andrés, Mayhew, Chris A., Leja, Marcis, Mochalski, Paweł
• Format: Journal Article
• Language: English
• Published: England Wiley Subscription Services, Inc 01-03-2024
• Subjects: Alcohols; Aldehydes; Aromatic hydrocarbons; Bacteria; Benzaldehyde; Benzene; biomarker; Biomarkers; Bromodichloromethane; Butanol; Cancer; Emissions; Gas chromatography; Gastric cancer; GC–MS; Headspace; Helicobacter pylori; Heterocyclic compounds; Hexanal; Ketones; Mass spectrometry; Mass spectroscopy; Odors; Pentanone; Propanol; Risk factors; Styrene; Sulfur; Sulfur compounds; Volatile compounds; volatile organic compounds; Volatiles; volatilome; GC-MS; volatilome; Helicobacter pylori; gastric cancer; biomarker; volatile organic compounds
• ISSN: 1083-4389; 1523-5378
• DOI: 10.1111/hel.13064

Background
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°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.