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Thulile Ndlovu, Francois van Jaarsveld, Oluwafemi J Caleb
The determination of appropriate dietary strategies for the prevention of chronic degenerative diseases, cancer, diabetes, and cardiovascular diseases remains a challenging and highly relevant issue worldwide. Epidemiological dietary interventions have been studied for decades with contrasting impacts on human health. Moreover, research scientists and physicians have long debated diets encouraging alcohol intake, such as the Mediterranean and French-style diets, with regard to their impact on human health. Understanding the effects of these diets may help to improve in the treatment and prevention of diseases...
February 2019: Food Research International
Cemil Aydoğan, Aslıhan Gökaltun, Adil Denizli, Ziad El-Rassi
In recent years, the use of organic polymer monolithic capillary columns in separation science have gained popularity due to the fact that they are easy to fabricate and do not require retaining frits. These materials have been applied in different fields including foods, proteomics and pharmaceuticals. The interest in food analysis still need to develop in order to increase the sensitivity towards micro/nano-scale food applications for food samples of less than 5 μg (e.g. foodomics). In this regard, polymer monolithic capillary columns offer great separation capability in the food analytical separation science...
January 21, 2019: Journal of Separation Science
Wei Jia, Han Wang, Lin Shi, Feng Zhang, Cheng Fan, Xuefeng Chen, James Chang, Xiaogang Chu
A reliable Fisher discriminant model was established which was able to analyze the aroma component in milk, dairy products, flavors and fragrance, and applied on its variety identification. Foodomics was applied on screening of flavor components in 1093 dairy products and flavor samples in this study. Stepwise discrimination was used to screen the components of the dairy products and flavor samples that had a significant effect on the classification results, and discriminant function analysis. Then nine principal components were used for established the Fisher discriminant model...
May 1, 2019: Food Chemistry
Gianfranco Picone, Ivano De Noni, Pasquale Ferranti, Maria Adalgisa Nicolai, Cristina Alamprese, Alessia Trimigno, Andre Brodkorb, Reto Portmann, Anne Pihlanto, Sedef Nehir El, Francesco Capozzi
In this work, the effects of maturation time and simulated gastrointestinal digestion on the molecular and peptide profiles of "Bresaola Valtellina" were assessed through the foodomics approach, in this case food proteomics and peptidomics combined to other analytical and biological assays, aiming at depicting a holistic food quality. Human digestion of this Italian cured meat product was simulated using an in vitro static protocol and the degree of proteolysis and the in vitro bioactivity of the soluble free compounds in the digestates were evaluated by biochemical assays, e...
January 2019: Food Research International
Mustafa Çelebier, Clara Ibáñez, Carolina Simó, Alejandro Cifuentes
The potential of capillary electrophoresis-mass spectrometry (CE-MS) for metabolomics is demonstrated through the analysis of metabolites from human HT29 colon cancer cells treated and non-treated with dietary polyphenols. Prior to CE-MS analysis, four different metabolite purification strategies are investigated. Namely, the results obtained after methanol deproteinization, ultrafiltration, and two solid-phase extraction methods using C18 and polymer-based cartridges are described. These generic methods can have broad applications to analyze metabolites in a large variety of matrices and fields, including the new Foodomics area...
2019: Methods in Molecular Biology
Andrea Perrelli, Luca Goitre, Anna Maria Salzano, Andrea Moglia, Andrea Scaloni, Saverio Francesco Retta
Oat ( Avena sativa ) is a cereal known since antiquity as a useful grain with abundant nutritional and health benefits. It contains distinct molecular components with high antioxidant activity, such as tocopherols, tocotrienols, and flavanoids. In addition, it is a unique source of avenanthramides, phenolic amides containing anthranilic acid and hydroxycinnamic acid moieties, and endowed with major beneficial health properties because of their antioxidant, anti-inflammatory, and antiproliferative effects. In this review, we report on the biological activities of avenanthramides and their derivatives, including analogs produced in recombinant yeast, with a major focus on the therapeutic potential of these secondary metabolites in the treatment of aging-related human diseases...
2018: Oxidative Medicine and Cellular Longevity
Gabriele Rocchetti, Luigi Lucini, Antonio Gallo, Francesco Masoero, Marco Trevisan, Gianluca Giuberti
The purpose of this preliminary study was to discriminate the chemical fingerprints of Protected Designation of Origin (PDO) Grana Padano cheeses from non-PDO "Grana-type" cheeses by means of an untargeted metabolomic approach based on ultra-high-pressure liquid chromatography coupled to quadrupole time-of-flight mass spectrometer (UHPLC/QTOF-MS). Hierarchical cluster analysis and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed discriminating PDO vs. non-PDO cheeses...
November 2018: Food Research International
Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, Maria Fiorenza Caboni, Andrea Gianotti, Alessandra Bordoni, Francesco Capozzi
Over the past years, researchers and food manufacturers have become increasingly interested in olive polyphenols due to the recognition of their biological properties and probable role in the prevention of various diseases such as inflammatory bowel disease. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food. In this study, the aqueous extract of olive pomace was characterized and used to supplement human intestinal cell in culture (Caco-2)...
November 2018: Food Research International
Alejandro Cifuentes
No abstract text is available yet for this article.
July 2018: Electrophoresis
Tamara Martinović, Martina Šrajer Gajdošik, Djuro Josić
Representative sampling and adequate sample preparation are key factors for successful performance of further steps in foodomic analyses, as well as for correct data interpretation. Incorrect sampling and improper sample preparation can be sources of severe bias in foodomic analyses. It is well known that both wrong sampling and sample treatment cannot be corrected anymore. These, in the past frequently neglected facts, are now taken into consideration, and the progress in sampling and sample preparation in foodomics is reviewed here...
July 2018: Electrophoresis
Mustafa Bayram, Çağlar Gökırmaklı
Food and engineering sciences have tended to neglect the importance of human nutrition sciences and clinical study of new molecules discovered by food engineering community, and vice versa. Yet, the value of systems thinking and use of omics technologies in food engineering are rapidly emerging. Foodomics is a new concept and practice to bring about "precision nutrition" and integrative bioengineering studies of food composition, quality, and safety, and applications to improve health of humans, animals, and other living organisms on the planet...
March 2018: Omics: a Journal of Integrative Biology
Uroš Andjelković, Martina Šrajer Gajdošik, Dajana Gašo-Sokač, Tamara Martinović, Djuro Josić
The power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identification, 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 attention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment...
September 2017: Food Technology and Biotechnology
Gerardo Álvarez, Lidia Montero, Laura Llorens, María Castro-Puyana, Alejandro Cifuentes
This 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...
January 2018: Electrophoresis
Ye Zhang, Chengying Zhao, Guifang Tian, Chang Lu, Yuzhi Li, Lili He, Hang Xiao, Jinkai Zheng
Rapid detection of bioactive components in food has attracted great attention. Herein, we report a novel method through surface-enhanced Raman spectroscopy (SERS) spectra based barcodes for simultaneous characterization of chemical structures and bioactivities of nine citrus components for the first time. SERS barcodes were successfully used to characterize and discriminate all the components with high sensitivity down to 40-60ng. Importantly, SERS barcodes exhibited the 'identity' characteristics. Beyond the molecular structure information, bioactivity information can also be read from the barcodes according to the bioactivity assay and structure-activity relationship...
February 1, 2018: Food Chemistry
Bekzod Khakimov, Søren Balling Engelsen
Resveratrol is probably the most investigated plant secondary metabolite ever. An epidemiological study known as the French paradox showed a correlation between red wine intake and low mortality due to coronary heart diseases, and the red wine substance resveratrol was claimed to play a key role. Since then, several hundred resveratrol studies have been conducted to demonstrate its antioxidant and other beneficial properties. In the foodomics era, considering a complex foodome including over 25,000 substances that make up the human diet, it appears to be outdated to pursue the hunt for biological activities one function/compound at a time...
September 2017: Annals of the New York Academy of Sciences
D Josić, Ž Peršurić, D Rešetar, T Martinović, L Saftić, S Kraljević Pavelić
Food chain, food safety, and food-processing sectors face new challenges due to globalization of food chain and changes in the modern consumer preferences. In addition, gradually increasing microbial resistance, changes in climate, and human errors in food handling remain a pending barrier for the efficient global food safety management. Consequently, a need for development, validation, and implementation of rapid, sensitive, and accurate methods for assessment of food safety often termed as foodomics methods is required...
2017: Advances in Food and Nutrition Research
Francisco J Olivas-Aguirre, Joaquín Rodrigo-García, Nina Del R Martínez-Ruiz, Arely I Cárdenas-Robles, Sandra O Mendoza-Díaz, Emilio Álvarez-Parrilla, Gustavo A González-Aguilar, Laura A de la Rosa, Arnulfo Ramos-Jiménez, Abraham Wall-Medrano
Anthocyanins (ACNs) are plant secondary metabolites from the flavonoid family. Red to blue fruits are major dietary sources of ACNs (up to 1 g/100 g FW), being cyanidin-3-O-glucoside (Cy3G) one of the most widely distributed. Cy3G confers a red hue to fruits, but its content in raspberries and strawberries is low. It has a good radical scavenging capacity (RSC) against superoxide but not hydroxyl radicals, and its oxidative potential is pH-dependent (58 mV/pH unit). After intake, Cy3G can be metabolized (phases I, II) by oral epithelial cells, absorbed by the gastric epithelium (1%-10%) and it is gut-transformed (phase II & microbial metabolism), reaching the bloodstream (<1%) and urine (about 0...
September 21, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Clara Ibáñez, Tanize Acunha, Alberto Valdés, Virginia García-Cañas, Alejandro Cifuentes, Carolina Simó
Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics...
2016: Methods in Molecular Biology
Christopher A Browne, Thomas P Forbes, Edward Sisco
The rapid and sensitive detection of sugar alcohol sweeteners was demonstrated using ion mobility spectrometry (IMS). IMS provides a valuable alternative in sensitivity, cost, and analysis speed between the lengthy gold-standard liquid chromatography-mass spectrometry (LC-MS) technique and rapid point-of-measurement disposable colorimetric sensors, for the Food and Nutrition industry's quality control and other "foodomics" area needs. The IMS response, characteristic signatures, and limits of detection for erythritol, pentaerythritol, xylitol, inositol, sorbitol, mannitol, and maltitol were evaluated using precise inkjet printed samples...
July 28, 2016: Analytical Methods: Advancing Methods and Applications
Gianfranco Picone, Alessia Trimigno, Paola Tessarin, Silvia Donnini, Adamo Domenico Rombolà, Francesco Capozzi
The increasing demand for natural foods and beverages, i.e. prepared by excluding synthetic chemicals along the whole production chain, has boosted the adoption of organic and biodynamic cultivation methods which are based on protocols avoiding use of synthetic pesticides. This trend is striking in viticulture, since wine production is largely shaped by the varying drinking attitudes of environment-friendly consumers. Using (1)H NMR, the compositions of grape berries, collected at harvest in 2009 and 2011, in experimental plots cultivated either with biodynamic or organic methods, were compared...
December 15, 2016: Food Chemistry
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