System Biological Research on Food Quality for Personalised Nutrition and Health Using Foodomics Techniques: A Review

Abstract

Food quality is closely related to human health as people obtain energy from food. Traditional food science focuses on the provision of enough food for health guarantee. With economic development, people have a rising demand on quality and safety of the food they eat. Today, people are not only interested in eating sufficient and appropriate food, but expect to prevent diseases or treat existing diseases with diets. The development of the systems biology, especially various omics tools, is beneficial to the study of the impact of food compositions and ingredients on human health, advancing traditional food research into a new age: foodomics. Foodomics aims at studying the relationship between food quality and safety and food compositions and nutrition using omics tools such as genomics, transcriptomics, proteomics, and metabolomics, in addition to analytical techniques including chemometrics and bioinformatics. This review discusses recent advances in foodomics research.

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

“…Foodomics has recently emerged as an innovative and promising discipline aiming at studying the relationship between food safety and quality and food nutrition and compo-sition by complementing omics techniques such as proteomics, genomics, metabolomics and transcriptomics with chemometric and bioinformatics tools. It has expanded the application fields, proving to be a valuable approach to improve the food safety and quality of products for the health and well-being of consumers, and for a better understanding of the underlying mechanisms and pathways behind the development of the sensory and technological properties of foods [256][257][258]. Foodomics can help to improve the quality of dairy products [259] and in understanding technological processes of complex matrix requiring sophisticated technology able to extract large amounts of information for the detection of fraud and/or adulterations, microbiological safety, and the assessment and improvement of transformation industrial processes (e.g., fermentation and ripening).…”

Multi-Omics Approach in Amelioration of Food Products

“…The use of “omic” technology helps in the analysis of food and thereby produces a higher analytical quality of food products. This involves genomics, transcriptomics, proteomics, and metabolomic studies that help in and analyzing the food materials and generate data pertaining to genes, proteins, transcripts, and various metabolites ( Zheng and Chen, 2014 ). In recent times, multilevel omic approaches have been used for determining the complexity of biological systems associated with food ( Ellis et al, 2018 ).…”

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

“…The use of 'omic' technologies for the analysis of food provides results of a higher analytical quality and can be used according to the approach that the researcher wants to give to the study. Thus, we can find genomic (study of the genome), transcriptomic (study of the transcriptome), proteomic (study of the proteome), and metabolomic (study of the metabolome) technologies, capable of analyzing and describing food products, generating data of the differential expression of genes, transcripts, proteins, and metabolites, respectively [2]. On the other hand, for a better and more exhaustive characterization of the complexity of the biological system of a food, omic technologies can be used at a multilevel mode, which is known as the multi-omic approach, perhaps providing a clearer representation of what occurs to matrix level [3].…”