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Littérature scientifique sur le sujet « Foodomics »

Auteur : Grafiati
Publié le 10 mars 2023

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Articles de revues sur le sujet "Foodomics"

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Si, Wenjin, Yangdong Zhang, Xiang Li, Yufeng Du, and Qingbiao Xu. "Understanding the Functional Activity of Polyphenols Using Omics-Based Approaches." Nutrients 13, no. 11 (2021): 3953. http://dx.doi.org/10.3390/nu13113953.

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Plant polyphenols are the main category of natural active substances, and are distributed widely in vegetables, fruits, and plant-based processed foods. Polyphenols have a beneficial performance in preventing diseases and maintaining body health. However, its action mechanism has not been well understood. Foodomics is a novel method to sequence and widely used in nutrition, combining genomics, proteomics, transcriptomics, microbiome, and metabolomics. Based on multi-omics technologies, foodomics provides abundant data to study functional activities of polyphenols. In this paper, physiological functions of various polyphenols based on foodomics and microbiome was discussed, especially the anti-inflammatory and anti-tumor activities and gut microbe regulation. In conclusion, omics (including microbiomics) is a useful approach to explore the bioactive activities of polyphenols in the nutrition and health of human and animals.
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Cifuentes, Alejandro. "Recent developments in foodomics." INFORM International News on Fats, Oils, and Related Materials 29, no. 4 (2018): 26–29. http://dx.doi.org/10.21748/inform.04.2018.26.

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Bordoni, Alessandra, and Francesco Capozzi. "Foodomics for healthy nutrition." Current Opinion in Clinical Nutrition and Metabolic Care 17, no. 5 (2014): 418–24. http://dx.doi.org/10.1097/mco.0000000000000089.

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Giacometti, Jasminka, and Djuro Josic. "Foodomics in microbial safety." TrAC Trends in Analytical Chemistry 52 (December 2013): 16–22. http://dx.doi.org/10.1016/j.trac.2013.09.003.

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Xu, Yong-Jiang, and Xi Wu. "Foodomics in microbiological investigations." Current Opinion in Food Science 4 (August 2015): 51–55. http://dx.doi.org/10.1016/j.cofs.2015.05.001.

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Herrero, Miguel. "Editorial overview: Foodomics technologies." Current Opinion in Food Science 22 (August 2018): iii—iv. http://dx.doi.org/10.1016/j.cofs.2018.10.010.

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Munekata, Paulo ES, Mirian Pateiro, María López-Pedrouso, Mohammed Gagaoua, and José M. Lorenzo. "Foodomics in meat quality." Current Opinion in Food Science 38 (April 2021): 79–85. http://dx.doi.org/10.1016/j.cofs.2020.10.003.

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Mahmoodpoor, Ata, Ali Shamekh, and Sarvin Sanaie. "Foodomics and COVID-19." Clinical Nutrition ESPEN 38 (August 2020): 283. http://dx.doi.org/10.1016/j.clnesp.2020.05.017.

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Cifuentes, Alejandro. "Food analysis and Foodomics." Journal of Chromatography A 1216, no. 43 (2009): 7109. http://dx.doi.org/10.1016/j.chroma.2009.09.018.

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Bordoni, Alessandra, Francesco Capozzi, and Pasquale Ferranti. "FOODOMICS. Food to life." Food Research International 89 (November 2016): 1047. http://dx.doi.org/10.1016/j.foodres.2016.11.007.

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Thèses sur le sujet "Foodomics"

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Marcolini, Elena <1986&gt. "NMR Based Foodomics to Investigate the Digestibility of Protein-Rich Food Products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7174/1/Marcolini_Elena_Tesi.pdf.

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Nowadays, in developed countries, the excessive food intake, in conjunction with a decreased physical activity, has led to an increase in lifestyle-related diseases, such as obesity, cardiovascular diseases, type -2 diabetes, a range of cancer types and arthritis. The socio-economic importance of such lifestyle-related diseases has encouraged countries to increase their efforts in research, and many projects have been initiated recently in research that focuses on the relationship between food and health. Thanks to these efforts and to the growing availability of technologies, the food companies are beginning to develop healthier food. The necessity of rapid and affordable methods, helping the food industries in the ingredient selection has stimulated the development of in vitro systems that simulate the physiological functions to which the food components are submitted when administrated in vivo. One of the most promising tool now available appears the in vitro digestion, which aims at predicting, in a comparative way among analogue food products, the bioaccessibility of the nutrients of interest.. The adoption of the foodomics approach has been chosen in this work to evaluate the modifications occurring during the in vitro digestion of selected protein-rich food products. The measure of the proteins breakdown was performed via NMR spectroscopy, the only techniques capable of observing, directly in the simulated gastric and duodenal fluids, the soluble oligo- and polypeptides released during the in vitro digestion process. The overall approach pioneered along this PhD work, has been discussed and promoted in a large scientific community, with specialists networked under the INFOGEST COST Action, which recently released a harmonized protocol for the in vitro digestion. NMR spectroscopy, when used in tandem with the in vitro digestion, generates a new concept, which provides an additional attribute to describe the food quality: the comparative digestibility, which measures the improvement of the nutrients bioaccessibility.
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Marcolini, Elena <1986&gt. "NMR Based Foodomics to Investigate the Digestibility of Protein-Rich Food Products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amsdottorato.unibo.it/7174/.

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Nowadays, in developed countries, the excessive food intake, in conjunction with a decreased physical activity, has led to an increase in lifestyle-related diseases, such as obesity, cardiovascular diseases, type -2 diabetes, a range of cancer types and arthritis. The socio-economic importance of such lifestyle-related diseases has encouraged countries to increase their efforts in research, and many projects have been initiated recently in research that focuses on the relationship between food and health. Thanks to these efforts and to the growing availability of technologies, the food companies are beginning to develop healthier food. The necessity of rapid and affordable methods, helping the food industries in the ingredient selection has stimulated the development of in vitro systems that simulate the physiological functions to which the food components are submitted when administrated in vivo. One of the most promising tool now available appears the in vitro digestion, which aims at predicting, in a comparative way among analogue food products, the bioaccessibility of the nutrients of interest.. The adoption of the foodomics approach has been chosen in this work to evaluate the modifications occurring during the in vitro digestion of selected protein-rich food products. The measure of the proteins breakdown was performed via NMR spectroscopy, the only techniques capable of observing, directly in the simulated gastric and duodenal fluids, the soluble oligo- and polypeptides released during the in vitro digestion process. The overall approach pioneered along this PhD work, has been discussed and promoted in a large scientific community, with specialists networked under the INFOGEST COST Action, which recently released a harmonized protocol for the in vitro digestion. NMR spectroscopy, when used in tandem with the in vitro digestion, generates a new concept, which provides an additional attribute to describe the food quality: the comparative digestibility, which measures the improvement of the nutrients bioaccessibility.
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Urbinati, Eleonora <1992&gt. "The foodomics approach to investigate the impact of the matrix structure on food quality: applications of magnetic resonance spectroscopy, relaxometry and imaging." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2021. http://amsdottorato.unibo.it/9581/1/urbinati_eleonora_tesi.pdf.

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The aim of this thesis is to explore the possible influence of the food matrix on food quality attributes. Using nuclear magnetic resonance techniques, the matrix-dependent properties of different foods were studied and some useful indices were defined to classify food products based on the matrix behaviour when responding to processing phenomena. Correlations were found between fish freshness indices, assessed by certain geometric parameters linked to the morphology of the animal, i.e. a macroscopic structure, and the degradation of the product structure. The same foodomics approach was also applied to explore the protective effect of modified atmospheres on the stability of fish fillets, which are typically susceptible to oxidation of the polyunsaturated fatty acids incorporated in the meat matrix. Here, freshness is assessed by evaluating the time-dependent change in the fish metabolome, providing an established freshness index, and its relationship to lipid oxidation. In vitro digestion studies, focusing on food products with different matrixes, alone and in combination with other meal components (e.g. seasoning), were conducted to investigate possible interactions between enzymes and food, modulated by matrix structure, which influence digestibility. The interaction between water and the gelatinous matrix of the food, consisting of a network of protein gels incorporating fat droplets, was also studied by means of nuclear magnetic relaxometry, in order to create a prediction tool for the correct classification of authentic and counterfeit food products protected by a quality label. This is one of the first applications of an NMR method focusing on the supramolecular structure of the matrix, rather than the chemical composition, to assess food authenticity. The effect of innovative processing technologies, such as PEF applied to fruit products, has been assessed by magnetic resonance imaging, exploiting information associated with the rehydration kinetics exerted by a modified food structure.
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BELLASSI, PAOLO. "Tecniche tassonomiche approfondite, metagenomica e valutazione della vitalità cellulare applicate allo studio di comunità batteriche del settore lattiero caseario." Doctoral thesis, Università Cattolica del Sacro Cuore, 2022. http://hdl.handle.net/10280/115771.

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Nella microbiologia lattiero-casearia, la ricerca è passata dallo studio del comportamento di singoli microrganismi in situazioni controllate allo studio di comunità batteriche complesse e alla loro interrelazione con il sistema circostante. In questa tesi sono stati studiati tre concetti chiave: lo studio della micro-diversità microbica, analizzando un genere specifico “Microbacterium” nel latte microfiltrato, il microbiota complesso del latte crudo e la vitalità cellulare nel siero-innesto naturale. I tre approcci utilizzati sono complementari per comprendere le dinamiche di processo e i fenomeni nelle produzioni lattiero casearie. Il genere Microbacterium è stato trovato prevalentemente nel latte fresco microfiltrato con una capacità di crescita a basse temperature. Inoltre, una nuova specie è stata scoperta e classificata con il nome Microbacterium paulum. Il profilo chimico e microbiologico misurato con tecniche omiche del latte crudo ha rivelato un'influenza del sistema di alimentazione che riguarda principalmente i metaboliti secondari e alcune unità tassonomiche significative, tra cui Pseudomonas e Staphylococcus. Infine, lo studio dello stato di salute della comunità lattica presente nel siero-innesto ha permesso la scoperta di un metodo rapido per valutare le prestazioni tecnologiche del siero-innesto sostituendosi alle tecniche basate su metodi di coltura in piastra.<br>In dairy microbiology, research has moved from the study of the behavior of single microorganisms in milk in controlled situations to the study of complex bacterial communities and their interrelationship with the surrounding system. Three key concepts were studied in this thesis: the study of microbial micro-diversity by analyzing a specific Microbacterium genus in microfiltered milk, the complex microbiota of raw milk, and cell viability in natural whey starter. The three aims addressed were complementary to understand the process dynamics in milk and related productions. The genus Microbacterium was found predominantly in fresh microfiltered milk with an ability to grow at low temperatures. In addition, a new species was discovered more present and classified as Microbacterium paulum. The chemical and microbiological profile measured by omics techniques of raw milk revealed a feeding system influence mainly affecting secondary metabolites and some significant taxonomic units, including Pseudomonas and Staphylococcus. Finally, the study of the health status of the lactic community present in a natural whey starter has allowed the discovery of a rapid method to evaluate the technological performance of the whey by replacing the culture-dependent techniques.
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Trimigno, Alessia <1989&gt. "A "Foodomic" Approach for the Evaluation of Food Quality and its Impact on the Human Metabolome." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7917/1/Trimigno%20Alessia%20Tesi.pdf.

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In recent years, omic sciences have been increasingly employed in many research fields thanks to their high-throughput capabilities and holistic approach. Among the omics sciences, metabolomics and foodomics have recently emerged for the investigation of food and nutrition and their relation to the individual health and wellness status. The analytical platforms used are ideal for non-targeted analysis, due to their capability of detecting and identifying a large set of variables (or metabolites) in complex biological samples. The most employed metabolomics techniques are mass spectrometry and nuclear magnetic resonance spectroscopy, empowered by the advent and advancement of multivariate data analysis. This thesis outlines the analytical pipeline of the foodomic approach and highlights the current challenges in the field, tracing the path of modern foodomics from the definition and description of food quality to the profiling of the human metabolome, and the investigation of the impact of food on human health, the prevention of diseases and the identification of biomarkers of health status. The impact of factors such as genetic modification or farming method was investigated in plant-based foods. And the effect of the food matrix and digestion on the stability and bioaccessibility of specific molecules was assessed. The animal metabolome was also studied, for example investigating the effect of antibiotic treatment on necrotizing enterocolitis as a model for the treatment of this condition in human newborns, too. The human metabolome (plasma, serum, urine) was then explored, firstly to develop specific algorithms for the search of dietary biomarkers in observational studies. Moreover, food intake biomarkers have been discovered in an intervention study (i.e. galactose for milk intake) and will be further investigated. Research was also carried out to investigate on specific disease-related biomarkers and to discover possible trajectories from a disease state to a healthier condition.
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ARENA, Katia. "Foodomics: LC×LC approach in modern food science." Doctoral thesis, 2021. http://hdl.handle.net/11570/3183381.

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The object of the research work investigated in this Ph.D. thesis was the development and implementation of advanced analytical techniques based on comprehensive two-dimensional liquid chromatography coupled to MS, in order to obtain a complete identification and characterization of bioactive molecules in complex natural products. Comprehensive two-dimensional LC (LC×LC), involving the coupling of two or more orthogonal or quasi-orthogonal separation systems, is an interesting alternative to classical 1D approach, being in many cases also selective and sensitive enough to detect minor components. The advantages of this technique compare to mono dimensional approach are: increased resolving power, enhanced identification potential, especially when coupled to mass spectrometry, reduction of ion enhancement or suppression phenomena during the ionization process in the source of MS. In addition, modern food analysis is direct to the characterization of as many components as possible in food and food-related materials. The use of “Foodomics” approach requires the employ of these advanced analytical techniques, able to offer capability to separate a high number of constituents, such as LC×LC separations. For this reason, most of the research have been focused on the characterization of polyphenols compounds in food samples and natural products.
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Livres sur le sujet "Foodomics"

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Barros-Velázquez, Jorge, ed. Foodomics. Royal Society of Chemistry, 2021. http://dx.doi.org/10.1039/9781839163005.

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Cifuentes, Alejandro, ed. Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.

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Cifuentes, Alejandro. Comprehensive Foodomics. Elsevier, 2020.

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Barros-Velázquez, Jorge. Foodomics: Omic Strategies and Applications in Food Science. Royal Society of Chemistry, The, 2021.

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Barros-Velázquez, Jorge. Foodomics: Omic Strategies and Applications in Food Science. Royal Society of Chemistry, The, 2021.

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Barros-Velázquez, Jorge. Foodomics: Omic Strategies and Applications in Food Science. Royal Society of Chemistry, The, 2021.

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Cifuentes, A. Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition. Wiley & Sons, Incorporated, John, 2013.

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Cifuentes, Alejandro. Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition. Wiley & Sons, Incorporated, John, 2013.

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Cifuentes, Alejandro. Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition. Wiley & Sons, Limited, John, 2013.

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Cifuentes, Alejandro. Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition. Wiley & Sons, Incorporated, John, 2013.

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Chapitres de livres sur le sujet "Foodomics"

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Mendiola, Jose A., María Castro-Puyana, Miguel Herrero, and Elena Ibáñez. "Green Foodomics." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch18.

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Cifuentes, Alejandro. "Foodomics: Principles and Applications." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch1.

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Scherer, Max, Alastair Ross, Sofia Moco, et al. "Shaping the Future of Personalized Nutrition with Metabolomics." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch10.

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Arola-Arnal, Anna, Josep M. del Bas, Antoni Caimari, et al. "How Does Foodomics Impact Optimal Nutrition?" In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch11.

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Bondia-Pons, Isabel, and Tuulia Hyötyläinen. "Lipidomics." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch12.

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Duthie, Susan J. "Foodomics Study of Micronutrients: The Case of Folates." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch13.

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Medina, Sonia, Débora Villaño, José Ignacio Gil, Cristina García-Viguera, Federico Ferreres, and Angel Gil-Izquierdo. "Metabolomics Markers in Acute and Endurance/ Resistance Physical Activity: Effect of the Diet." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch14.

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Villaño, Débora, Sonia Medina, José Ignacio Gil, et al. "Ms-based Omics Evaluation of Phenolic Compounds as Functional Ingredients." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch15.

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Erazo, Marcela A., Antonia García, Francisco J. Rupérez, and Coral Barbas. "Metabolomics of Diet-related Diseases." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch16.

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Castro-Puyana, María, José A. Mendiola, Elena Ibáñez, and Miguel Herrero. "MS-based Metabolomics Approaches for Food Safety, Quality, and Traceability." In Foodomics. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118537282.ch17.

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Actes de conférences sur le sujet "Foodomics"

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Valdes, Alberto, Alejandro Cifuentes, Jose David Sanchez-Marti­nez, Miguel Herrero, Rocio Gallego, and Zully Suarez-Montenegro. "Foodomics study of the neuroprotective potential of natural products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bdyo8801.

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Worldwide, around 50 million people have dementia with nearly 10 million new cases every year. Alzheimer’s Disease (AD) is the most common form of dementia, and it may contribute to 60–70 % of these cases. This multifactorial pathophysiology has been widely characterized by neuroinflammation, extensive oxidative damage, synaptic loss and neuronal cell death. However, only a few drugs have been approved for the therapeutic treatment of AD (with unpleasant side effects), and many studies have suggested that diet and/or food components can prevent the onset of AD. Among these constituents, terpenoids and carotenoids from diverse natural sources have been investigated, and based on a Foodomics approach, our group has demonstrated that an olive leaves extract enriched in triterpenoids and a carotenoids-enriched extract from Dunaliella salina microalgae have neuroprotective potential using in vitro assays. In addition, the neuroprotective and anti-inflammatory potential of these extracts have been confirmed in a neuronal in vitro cell culture model and in vivo using a transgenic Caenorhabditis elegans model. Moreover, different lipidomics studies were performed using advanced analytical methodologies, namely, charged-surface hybrid chromatography-quadrupole-time of flight mass spectrometry (CSH-Q-TOF MS/MS). This technology allowed the annotation of more than 250 intracellular lipids, and among them, a number of phosphatidylcholines, phosphatidylethanolamines and triacylglycerols were significantly altered, suggesting triterpenoids from olive leaves and carotenoids from microalgae as good neuroprotective candidates.
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Sampsonidis, I., D. Kodra, S. Kalogiannis, et al. "Short Lecture “The Foodomics-GR database initiative. Literature-based Greek food composition database”." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1758935.

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