Tracing the transfer of dietary chemosensory molecules and their metabolites from the maternal diet into human milk and urine by means of a Curry spice intervention study

在合作项目的范围内，研究了气味和味道活性物质在母乳和尿液中的代谢和转变。为了确保一个真实的和全面的方法，一个标准化的咖喱菜被开发出来，它代表了一个结构多样化的挥发性和非挥发性目标化合物的光谱。该培养皿用于干预研究，该研究允许定性和定量地描述气味和味道活性化合物进入牛奶和尿液的转移概况。个体之间的排泄情况不同，取决于目标物质的结构，无论是数量上还是排泄过程上。在这里提出的项目中，我们旨在通过延长采样周期和增加参与者数量来更详细地研究这些差异及其各自的影响因素。此外，我们的目标是通过非靶向方法补充目前对挥发物和气味活性化合物的靶向分析，使用GCxGC-ToF-MS技术来识别潜在的进一步代谢物。

Within the scope of the cooperative project, the metabolization and transition of odor- and taste-active substances into breast milk and urine have been investigated. In order to ensure a true-to-life and comprehensive approach, a standardized curry dish was developed, which represents a structurally diverse spectrum of volatile and non-volatile target compounds. The dish was used for an intervention study, which allowed characterizing the qualitative and quantitative transfer profiles of odor- and taste-active compounds into milk and urine. The excretion profiles differed between individuals and depended on the structure of the target substances, both quantitatively and with regard to the time course of excretion. In the here proposed project, we aim to investigate these differences and their respective influencing factors into more detail by means of an extended sampling period and higher number of participants. Moreover, we aim to complement the current targeted analyses on volatiles and odor-active compounds by an untargeted approach, using the GCxGC-ToF-MS technology to allow for the iden¬tification of potential further metabolites.