Chapter 1. Foodomics – Fundamentals, State of the Art and Future Trends

Álvarez‐Rivera, Gerardo; Valdés, Alberto; León, Carlos; Cifuentes, Alejandro

doi:10.1039/9781839163005-00001

Cited by 6 publications

(12 citation statements)

References 165 publications

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“…Foodomics can be used not only for data collection by omic techniques, but also to integrate multiple omic techniques for getting more comprehensive and systematic experimental data (102). Foodomics technologies include chemometrics, epigenomics, bioinformatics and integration approaches.…”

Section: Integrating Approaches In Foodomics Studiesmentioning

confidence: 99%

Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches

Zhang

Xue

et al. 2021

Front. Immunol.

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Plant polyphenols are rich sources of natural anti-oxidants and prebiotics. After ingestion, most polyphenols are absorbed in the intestine and interact with the gut microbiota and modulated metabolites produced by bacterial fermentation, such as short-chain fatty acids (SCFAs). Dietary polyphenols immunomodulatory role by regulating intestinal microorganisms, inhibiting the etiology and pathogenesis of various diseases including colon cancer, colorectal cancer, inflammatory bowel disease (IBD) and colitis. Foodomics is a novel high-throughput analysis approach widely applied in food and nutrition studies, incorporating genomics, transcriptomics, proteomics, metabolomics, and integrating multi-omics technologies. In this review, we present an overview of foodomics technologies for identifying active polyphenol components from natural foods, as well as a summary of the gastrointestinal protective effects of polyphenols based on foodomics approaches. Furthermore, we critically assess the limitations in applying foodomics technologies to investigate the protective effect of polyphenols on the gastrointestinal (GI) system. Finally, we outline future directions of foodomics techniques to investigate GI protective effects of polyphenols. Foodomics based on the combination of several analytical platforms and data processing for genomics, transcriptomics, proteomics and metabolomics studies, provides abundant data and a more comprehensive understanding of the interactions between polyphenols and the GI tract at the molecular level. This contribution provides a basis for further exploring the protective mechanisms of polyphenols on the GI system.

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Section: Integrating Approaches In Foodomics Studiesmentioning

confidence: 99%

Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches

Zhang

Xue

et al. 2021

Front. Immunol.

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“…Foodomics, or the application of omics-technology to characterize and quantify biomolecules in food to explicitly improve wellbeing ( 19 ), has the potential to meet food composition needs with unprecedented knowledge ( 14 , 20 – 23 ). In a post-genome biology era, advances in analytical chemistry, omics technology (approaches that enable a global assessment of a set of molecules), and computational science provide an enabling environment to address technical challenges of evaluating food composition ( 21 ).…”

Section: Introductionmentioning

confidence: 99%

Foodomics: A Data-Driven Approach to Revolutionize Nutrition and Sustainable Diets

et al. 2022

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Globally, we are failing to meet numerous nutritional, health, and environmental targets linked to food. Defining food composition in its full chemical and quantitative diversity is central to data-driven decision making for supporting nutrition and sustainable diets. “Foodomics”—the application of omics-technology to characterize and quantify biomolecules to improve wellbeing—has the potential to comprehensively elucidate what is in food, how this composition varies across the food system, and how diet composition as an ensemble of foods guides outcomes for nutrition, health, and sustainability. Here, we outline: (i) challenges of evaluating food composition; (ii) state-of-the-art omics technology and innovations for the analysis of food; and (iii) application of foodomics as a complementary data-driven approach to revolutionize nutrition and sustainable diets. Featuring efforts of the Periodic Table of Food Initiative, a participatory effort to create a globally shared foodomics platform, we conclude with recommendations to accelerate foodomics in ways that strengthen the capacity of scientists and benefit all people.

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“…Foodome characterization is obtained by using instrumental omics platform (transcriptomics, proteomics and metabolomics) and by performing multidisciplinary approaches such as nutrigenomics, nutrigenetics, microbiomics, toxicogenomics, nutritranscriptomics, nutriproteomics, nutrimetabolomics, etc. Covering a large area of interest, foodomics is used in research related to food bioactivity and health, food quality and traceability, food safety and provides valuable results in breeding, post-harvesting changes control, functional foods and nutraceuticals [5]. As an emerging field within "omics" sciences, metabolomics is aiming to determine and quantitatively analyze the small metabolites (small-molecules) from the system, allowing for a comprehensive overview of biological systems or other complex materials [6].…”

Section: Introductionmentioning

confidence: 99%

“…Due to the extremely large number and complexity of metabolomics, data processing, and pre-treatment (peak alignment, normalization, matching, etc.) are compulsory to identify between the significant metabolites [5]. Subsequent multivariate data analysis is run using two types of models.…”

Section: Introductionmentioning

confidence: 99%

“…Subsequent multivariate data analysis is run using two types of models. Firstly, unsupervised models including principal component analysis (PCA), cluster analysis (HCA), nonlinear mapping (NLM) are performed to detect the clustering of data; secondary, supervisory models (partial least square discriminant analysis (PLS-DA); linear discriminant analysis (LDA); orthogonal partial least square discriminant analysis (OPLS-DA)) are applied to discriminate the metabolites [5].…”

Section: Introductionmentioning

confidence: 99%

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Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

Păucean

Mureşan

Man

et al. 2021

IJMS

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Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage.

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Chapter 1. Foodomics – Fundamentals, State of the Art and Future Trends

Cited by 6 publications

References 165 publications

Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches

Understanding the Gastrointestinal Protective Effects of Polyphenols using Foodomics-Based Approaches

Foodomics: A Data-Driven Approach to Revolutionize Nutrition and Sustainable Diets

Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

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