Foodomics imaging by mass spectrometry and magnetic resonance

Canela, Núria; Rodrı́guez, Miguel A.; Baiges, Isabel; Nadal, Pedro; Arola, Lluı́s

doi:10.1002/elps.201500494

Cited by 24 publications

(15 citation statements)

References 152 publications

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“…Additionally, the introduction and application of new or already known but seldom used techniques, such as imaging mass spectrometry, nuclear magnetic resonance (NMR) and diff erential scanning calorimetry (DSC), can further contribute to faster and more effi cient foodomic analyses (44)(45)(46). Further optimization and parallel use of the already established reference methods will support the control and validation of results acquired by the application of these newly developed techniques.…”

Section: Foodomics and The Application Of 'Omic' Methods In Food Analmentioning

confidence: 99%

“…In general, 1 H NMR spectroscopy is the most frequently used method (95)(96)(97)(98)(99)108), but NMR spectroscopy can also detect other isotopes such as 13 C, 15 N, 17 O and 31 P (79,89,91,92,108). The advantages of NMR spectroscopy are that minimal sample preparation is necessary, and practically every kind of biological fl uids or food extracts can be analyzed using this method (91,92,108).…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

“…The advantages of NMR spectroscopy are that minimal sample preparation is necessary, and practically every kind of biological fl uids or food extracts can be analyzed using this method (91,92,108). However, sensitivity is still a problem, and less abundant substances cannot be detected.…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

“…This technique gives information about both the molecular size of the substance and its localization in tissue samples (44,155). However, this potentially powerful strategy was seldom used in foodomics (44,(156)(157)(158). Hong et al (156) used MALDI imaging mass spectrometry for enhanced visualization of small peptides in rat intestine, presenting only the optimization of the method.…”

Section: Imaging Mass Spectrometrymentioning

confidence: 99%

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Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Section: Foodomics and The Application Of 'Omic' Methods In Food Analmentioning

confidence: 99%

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

Section: Imaging Mass Spectrometrymentioning

confidence: 99%

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Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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“…The distinction between fresh squeezed juices and those come from pulp washes also has been determined by 1 H NMR, with a high accuracy of the method [4]. Recently, Canela et al [83] described a review on foodomics imaging by mass spectrometry and magnetic resonance (IMS and MRI). They pointed out that these tools have advantages over luorescent microscopy or immunochemistry to localization and chemical identity of small molecules.…”

Section: H-nmrmentioning

confidence: 99%

Metabolomics as a Tool in Agriculture

Ibarra-Estrada¹,

Soto-Hernández²,

Palma-Tenango³

2016

Metabolomics - Fundamentals and Applications

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Metabolomics is a study through can be obtain a beter understanding of the complexity of the biological systems, through the chemical composition and relations with the physiology of the plant. The literature describes a lot of information on this support in areas of medicinal plants, chemosystematics, adulteration of plants, etc., but it is scarce in agriculture. At present, agriculture plays a crucial role in human beings. The demand of foods has increased due to the continuous increase in the population, and this requires an increase in the production of crops, besides the crops being afected by the climatic change, atack of pest and diseases and resistance to a conventional agrochemicals. At present, scientists are doing some practices or studies of genetic improvement of crops to increase their production and avoid the problems pointed out. It is an important part of the genomic studies; the results could be the basis for a genetic improvement based on the chemical composition of the crops, and in the metabolomics studies represent a crucial role in their quality for human consumption. The aim of the chapter is to review the literature from 10 years behind emphasizing the importance of metabolomics in crops of economic and feed value.

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Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2017

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Recent advances in the application of capillary electromigration methods for food analysis and FoodomicsThis review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics.

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Foodomics imaging by mass spectrometry and magnetic resonance

Cited by 24 publications

References 152 publications

Foodomics and Food Safety: Where We Are

Foodomics and Food Safety: Where We Are

Metabolomics as a Tool in Agriculture

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

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