Genes and Eating Preferences, Their Roles in Personalized Nutrition

Vesnina, Anna; Prosekov, Alexander; Kozlova, Oksana; Atuchin, Victor V.

doi:10.3390/genes11040357

Cited by 46 publications

(29 citation statements)

References 83 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 1. The model for the development of a personalized diet, which ultimate goal is production of a functional product [5,8].…”

Section: -Genes Responsible For Metabolism Of Xenobioticsmentioning

confidence: 99%

See 1 more Smart Citation

The methodology of food design. Part 1. The individual aspect

Prosekov

2020

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

Innovative technologies for food raw material processing and food production are becoming globally important within the framework of modern biotechnology. The need to create a universal methodology for food design and the importance of its implementation in different lines of human life activity are obvious. Within the paradigm of modern biotechnology, personalized diets that take into consideration the genetic characteristics of consumers are becoming more and more popular. Nutrition science deals with the development of this direction. It is divided into nutrigenetics and nutrigenomics. Nutrigenetics investigates an effect of modifications in genes on absorption of metabolites, nutrigenomics investigates how food components affect the work of genes. In this work, we consider mutations that influence the assimilation of metabolites and contribute to nutrigenetic research. The work is aimed at finding and studying genes responsible for eating behavior. Methods of analysis of genetic polymorphisms and modern achievements of nutrigenetics in the development of personalized nutrition are considered. The review allowed us to find and describe the genes that influenced human eating behavior: the role of genes, their localization, polymorphisms affecting the metabolism of nutrients and food preferences are indicated. Thirty four genes that influence eating behavior were identified, and significant shortcomings of current methods / programs for developing personalized diets were indicated. Weaknesses in the development of nutrigenetics were identified (inconsistency of data on SNP genes, ignoring population genetics data, information that is hard for consumers to understand, etc.). Taking into consideration all shortcomings, an approximate model for selecting a personalized diet is proposed. In the future, it is planned to develop the proposed model for making up individual diets.

show abstract

“…Figure 1. The model for the development of a personalized diet, which ultimate goal is production of a functional product [5,8].…”

Section: -Genes Responsible For Metabolism Of Xenobioticsmentioning

confidence: 99%

“…In our previous studies, we have already dealt with the indicated problem [5,6,7]. Principles and regularities of formation of dispersed food systems with functional properties are demonstrated from the current viewpoint.…”

Section: Introductionmentioning

confidence: 99%

The methodology of food design. Part 1. The individual aspect

Prosekov

2020

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

show abstract

“…In particular, for the prevention of atherosclerosis, as the root cause of a number of cardiovascular diseases, which occupy a leading position in the structure of human mortality throughout the world [8]. To achieve this goal, in their previous works the authors [9][10][11] emphasize the importance of a personal approach to nutrition to prevent development of chronic, multifactorial diseases, and draw their attention to: • identified genes whose mutations affect nutrient metabolism and are associated with a predisposition to the development of a number of socially important diseases; • identified genes influencing the development of atherosclerosis and associated with nutrition; • presented an algorithm for developing a personalized diet; • highlighted the strengths and weaknesses of personal nutrition.…”

Section: Introductionmentioning

confidence: 99%

The methodology of food design. Part 2. Digital nutritiology in personal food

Prosekov

Vesnina

Kozlova

2022

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

Atherosclerosis (the main cause of a wide range of cardiovascular diseases) and other multifactorial diseases depend on several nutrition factors, defined in general by lifestyle that directly and constantly affects the human body. The modern level of science and technology development is able to form a diet, taking into account all personal characteristics in such a way that makes nutrition an effective preventive measure against diseases in order to keep a person healthy. The purpose of this article is to define and study all the limitations (the scope of its coverage in the scientific literature) that arose in the process of research aimed to formation of an integrated personal approach to designing of nutrition to prevent atherosclerosis. The object of the study was scientific literature, which is available in open source and free access databases: PubMed, ScienceDirect, eLIBRARY.RU, www.fips.ru, Patentscope. The language of search is Russian and English, search depth is 12 years. In the course of the research two food design concepts were found that affect process of digitalization in the food sector: the concept “FoodTech” (food technology) and digital nutritiology. It was established that in Russia only one company — LLC “City Supermarket” (Moscow), that works with the brand “Azbuka Vkusa” — acts in the sphere of “FoodTech” on the Russian market. This company selects personalized food, taking into account the results of personal nutrigenetic tests, in cooperation with LLC “Genotech” (Moscow). There is a need to use biological information, statistical information processing (nutrigenetic studies, nutrigenomic research) and machine-aided data processing (machine learning) for further generation of automatic algorithm that compiles personal recommendations. The relevance of generation of a national domestic database on chemical composition of food products (presented in the market) to simplify the preparation of individual personal diets is observed. We underline the necessity to use the test-organisms, i. e. dorio fish / zebrafish (Danio rerio) and nematodes (Caenorhabditis elegans)), which were used to determine the activity of candidate substances — the biologically active substances that feature antiatherosclerotic properties. In the future the authors plan to conduct a nutrigenomic and nutrigenetic study, using digital achievements. To collect information about consumers, it is necessary to apply digital devices, and use biological informatics to process the results; after that it is necessary to generate the algorithm for automatic selection of personalized dietary recommendations.

show abstract

“…Environment directly affects human health [1]. Urban environment is a reliable source of various noxious factors [2,3]. One's health status depends on how well the body has adapted to the environment, while one's functional capabilities are based on the physiological profile, age, and character [4].…”

Section: Introductionmentioning

confidence: 99%

Callus cultures of Thymus vulgaris and Trifolium pratense as a source of geroprotectors

Dyshlyuk

Fedorova

Loseva

et al. 2021

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Introduction. Geroprotectors are biologically active substances that inhibit the aging process. Many plant species are natural geroprotectors. For instance, Thymus vulgaris and Trifolium pratense are callus cultures with strong geroprotective properties. Study objects and methods. The present research featured T. vulgaris and T. pratense grown in vitro on various nutrient media. Their extracts were obtained by aqueous-alcoholic extraction using the following parameters: water-ethanol solvent Se = 30, 50, and 70 %; temperature Te = 30, 50, and 70°C; time τe = 2, 4, and 6 h. The quantitative and qualitative analysis was based on high-performance liquid mass spectrometry, gas mass spectrometry, and thin-layer chromatography. Results and discussion. The optimal extraction parameters for T. vulgaris were τe = 4 h, Te = 50°C, Se = 70 %, for T. pratense – τe = 6 h, Te = 70°C, Se = 70 %. The chromatography detected flavonoids, phenylpropanoids, simple phenols, higher fatty acids, mono- and sesquiterpenes, and aliphatic hydrocarbons. T. vulgaris appeared to have the highest content of thymol (23.580 ± 1.170 mg/mL); its thymol, apigenin, gallic, chlorogenic, and caffeic components demonstrated geroprotective properties. The extract of T. pratense possessed the highest rutin content (10.05 ± 0.35 mg/mL), and it owed its geroprotective characteristics to rutin, chlorogenic and p-coumaric acids. Conclusion. The callus cultures of T. vulgaris and T. pratense proved to be promising sources of geroprotective biologically active substances.

show abstract

Genes and Eating Preferences, Their Roles in Personalized Nutrition

Cited by 46 publications

References 83 publications

The methodology of food design. Part 1. The individual aspect

The methodology of food design. Part 1. The individual aspect

The methodology of food design. Part 2. Digital nutritiology in personal food

Callus cultures of Thymus vulgaris and Trifolium pratense as a source of geroprotectors

Contact Info

Product

Resources

About