Foodomics: MS‐based strategies in modern food science and nutrition

Abstract

Modern research in food science and nutrition is moving from classical methodologies to advanced analytical strategies in which MS-based techniques play a crucial role. In this context, Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc. This review work does not intend to provide an exhaustive revision of the many works published so far on food analysis using MS techniques. The aim of the present work is to provide an overview of the different MS-based strategies that have been (or can be) applied in the new field of Foodomics, discussing their advantages and drawbacks. Besides, some ideas about the foreseen development and applications of MS-techniques in this new discipline are also provided.

Effect of rosemary polyphenols on human colon cancer cells: transcriptomic profiling and functional enrichment analysis

“…During the last years, owing to the extensive optimization and standardization, gene expression microarray has become a leading analytical technology in Nutrigenomics research and is expected to play also a crucial role in the emerging Foodomics field (Herrero et al 2012) for the investigation of the interactions between nutrients and other bioactive food compounds and genes (García-Cañas et al 2010). High-density microarrays are widely used for comprehensive gene expression studies in part due to their great transcriptome coverage.…”

Determination Tools of Origin in the Food Traceability

“…These methods serve as traceability tools in combination with different methods. Residues of antimicrobial, antibiotic, and pesticide in food are detected by MS-based methods (Herrero et al, 2012).…”

“…(Mahalik and Nambiar, 2010), wireless sensors used food traceability (Ruiz-Garcia et al, 2009), molecular markers (Martins-lopes et al, 2013), RFID (Radio Frequency Identification) based monitoring systems (Bernardi et al, 2007), FMECA (Failure Mode, Effects and criticality Analysis) and method used with HACCP (Hazard Analysis Critical Control Point) (Bertolini et al, 2006). Spectroscopic methods intended to determine the geographical origin (Herrero et al, 2012;Castro-Puyana and Herrero, 2013) and studies on the basis of isotope and mineral substances (Bontempo et al, 2011) are arisen as the newest approaches.…”

Food Analysis: Present, Future, and Foodomics

“…As a result, researchers in food science and nutrition are being pushed to move from classical methodologies to more advanced strategies usually borrowing methods well established in medical, pharmacological, and/or biotechnology research. In this context, we coined and defined Foodomics as a discipline that studies the food and nutrition domains through the application of advanced omics technologies to improve consumer's wellbeing, health, and knowledge [2,21,164]. The main idea behind the use of this new term has been not only to use it as a flag of the new times for food analysis, but also to highlight that the investigation into traditional and new problems in food analysis in the postgenomic era can find exciting opportunities and new answers through the use of epigenomics, genomics, transcriptomics, proteomics, and metabolomics tools.…”

“…In this context, metabolomics (via GC-MS, LC-MS, CE-MS, or NMR) has potential to add significant value to crop and food science, raw material quality and safety, food storage, shelf life, and postharvest processing [177]. There are also other topics in which Foodomics can play a crucial role including the comprehensive assessment of food safety, quality and traceability ideally as a whole [164]; the investigation on the global role and functions of gut microbiome, a topic that is expected to open an impressive field of research [178,179]; the stress adaptation responses of food-borne pathogens to ensure food hygiene, processing and preservation [180], or the molecular basis of biological processes with agronomic interest and economic relevance, such as the interaction between crops and its pathogens, as well as physicochemical changes that take place during fruit ripening [181].…”