Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review

Hou

et al. 2021

Foods

Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

Section: Safetymentioning

confidence: 99%

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Hou

et al. 2021

Foods

“…The metabolomic approach for the characterization of fungal secondary metabolites by applying NMR spectrometry has not been a first choice for the analysis of mycotoxins because of its low sensitivity, lower detection limits, the need for highly skilled and trained personnel to operate, and finally, the limited number of relative software and quantification methods. However, it provides a non-destructive method that requires minimal sample preparation and can elucidate compounds without the need for standards [127]. Some of these limitations have been greatly improved by modern approaches of NMR, such as two-dimensional (2D) and multidimensional (nD) NMR.…”

Section: Nuclear Magnetic Resonance (Nmr) Spectrometrymentioning

confidence: 99%

Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products

Kizis

Vichou

Natskoulis³

2021

Sustainability

Mycotoxins are secondary metabolites of filamentous fungi that can cause toxic effects in human and animal health. Most of the filamentous fungi that produce these mycotoxins belong to four genera, namely, Aspergillus, Penicillium, Fusarium, and Alternaria. Mycotoxigenic fungi, along with mycotoxins, create a constant and serious economic threat for agriculture in many terms, counting product losses due to crop contamination and food spoilage, as well malnutrition when considering nutritional quality degradation. Given the importance of robust and precise diagnostics of mycotoxins and the related producing fungi in the grape food chain, one of the most important agricultural sectors worldwide, the present review initially delivers a comprehensive presentation of mycotoxin reports on grape and derived products, including a wide range of commodities such as fresh grapes, raisins, wine, juices, and other processed products. Next, based on worldwide regulations’ requirements for mycotoxins, and referring to the relative literature, this work presents methodological approaches for mycotoxin determination, and stresses major methods for the detection of fungal species responsible for mycotoxin production. The principle of function and basic technical background on the available analytical and molecular biology techniques developed—including chromatography, mass spectrometry, immunochemical-based assays, biosensors, and molecular assays—is briefly given, and references for their application to grape and derived product testing are highlighted.

“…Culture-dependent methods for microorganisms' identification and characterization are now considered a time-consuming, labor-intensive and expensive approach. So, to prevent and control the negative implications of pathogenic microorganisms and their metabolites, omics techniques overstepped the boundaries by gaining applicability in the detection and identification of food pathogens [83]. Chromatography coupled with mass spectrometry (LC-MS, GC-MS) is usually used to quantify pathogens and toxins and for their identification, a comparison with available libraries is carried out [81].…”

Section: Application Of Metabolomics For Wheat and Bread Safety Controlmentioning

confidence: 99%

“…The producing microorganisms belong to the genera of Aspergillus, Penicillium, Fusarium and Alternaria, while the most common mycotoxins produced are aflatoxins, fumonisins, ochratoxins, zearalenone, α-zearalanol, β-zearalanol, sterigmatocystin, deoxynivalenol and citrinin. Their toxicity is related to some diseases such as kidney cancer, immune suppression, nephrotoxicity, liver diseases and cancer, reproductive system diseases, leukoencephalomalacia, inhibition of cell growth and division, inhibition of protein synthesis, immune suppression, gastrointestinal diseases, and esophageal cancer [83]. After harvest, storing conditions play a crucial role in stopping aflatogenic fungi to produce aflatoxins and assure wheat safety.…”

Section: Application Of Metabolomics For Wheat and Bread Safety Controlmentioning

confidence: 99%

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

Păucean

Mureşan

Man

et al. 2021

IJMS

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.