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New Foodomics Approaches in Food Science
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New Foodomics Approaches in Food Science

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: closed (30 November 2016) | Viewed by 49272

Special Issue Editors

Dr. Miguel Herrero

E-Mail Website
Guest Editor
Laboratory of Foodomics, Institute of Food Science Research (CIAL, CSIC), Nicolás Cabrera 9, 28049 - Madrid, Spain
Interests: food bioactivity; bioactives extraction from natural sources; foodomics; advanced analytical techniques for food analysis; coupled analytical techniques; comprehensive LCxLC; mass spectrometry
Special Issues, Collections and Topics in MDPI journals
Dr. Carolina Simó

E-Mail Website
Guest Editor
Laboratory of Molecular Nutrition and Metabolism. Institute of Food Science Research (CIAL), Spanish National Research Council (CSIC), 28049 Madrid, Spain
Interests: nutritional metabolomics; gut microbiota; MS-based technologies; bioinformatics
Special Issues, Collections and Topics in MDPI journals
Dr. Virginia Garcia-Cañas

E-Mail Website
Guest Editor
Laboratory of Molecular Nutrition and Metabolism. Institute of Food Science Research (CIAL), Spanish National Research Council (CSIC), 28049 Madrid, Spain
Interests: molecular nutrition; gut microbiota metabolism; metagenomics; next-generation sequencing; bioinformatics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Foodomics is a global discipline that includes all the working areas in which food (including nutrition) and advanced -omics tools are put together. It was defined as “a discipline that studies the food and nutrition domains through the application and integration of advanced omics technologies to improve consumer's well-being, health, and confidence”. To carry out a Foodomics study, it is essential to implement advanced analytical techniques and bioinformatic approaches to provide molecular information at different expression levels, i.e., gene, transcript, protein, or metabolite, as well as to approach integration of the results. The complexity of the challenges addressed by Foodomics is huge. In this sense, recent works have demonstrated, for instance, how -omics approaches may help to understand the mode of action of bioactive compounds in biological model systems, as well as new relationships between food components and quality. This Special Issue explores the latest developments in the evolving field of Foodomics, applied to different fields of Food Science, including food quality and food safety, as well as food and health.

Dr. Miguel Herrero
Dr. Carolina Simo
Dr. Virginia Garcia-Cañas
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Molecular Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. There is an Article Processing Charge (APC) for publication in this open access journal. For details about the APC please see here. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • foodomics
  • food safety
  • food quality
  • dietary polyphenols
  • bioactive compounds
  • food and health
  • functional foods
  • metabolomics
  • proteomics
  • transcriptomics
  • food analysis

Published Papers (7 papers)

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Research

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1002 KiB  
Article
Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins
by Hicham Benabdelkamel, Afshan Masood, Ibrahim O. Alanazi, Dunia A. Alzahrani, Deema K. Alrabiah, Sami A. AlYahya and Assim A. Alfadda
Int. J. Mol. Sci. 2017, 18(4), 721; https://doi.org/10.3390/ijms18040721 - 28 Mar 2017
Cited by 20 | Viewed by 5140
Abstract
Camel milk is consumed in the Middle East because of its high nutritional value. Traditional heating methods and the duration of heating affect the protein content and nutritional quality of the milk. We examined the denaturation of whey proteins in camel milk by [...] Read more.
Camel milk is consumed in the Middle East because of its high nutritional value. Traditional heating methods and the duration of heating affect the protein content and nutritional quality of the milk. We examined the denaturation of whey proteins in camel milk by assessing the effects of temperature on the whey protein profile at room temperature (RT), moderate heating at 63 °C, and at 98 °C, for 1 h. The qualitative and quantitative variations in the whey proteins before and after heat treatments were determined using quantitative 2D-difference in gel electrophoresis (DIGE)-mass spectrometry. Qualitative gel image analysis revealed a similar spot distribution between samples at RT and those heated at 63 °C, while the spot distribution between RT and samples heated at 98 °C differed. One hundred sixteen protein spots were determined to be significantly different (p < 0.05 and a fold change of ≥1.2) between the non-heated and heated milk samples. Eighty protein spots were decreased in common in both the heat-treated samples and an additional 25 spots were further decreased in the 98 °C sample. The proteins with decreased abundance included serum albumin, lactadherin, fibrinogen β and γ chain, lactotransferrin, active receptor type-2A, arginase-1, glutathione peroxidase-1 and, thiopurine S, etc. Eight protein spots were increased in common to both the samples when compared to RT and included α-lactalbumin, a glycosylation-dependent cell adhesion molecule. Whey proteins present in camel milk were less affected by heating at 63 °C than at 98 °C. This experimental study showed that denaturation increased significantly as the temperature increased from 63 to 98 °C. Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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1208 KiB  
Article
Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins
by María De La Luz Cádiz-Gurrea, Isabel Borrás-Linares, Jesús Lozano-Sánchez, Jorge Joven, Salvador Fernández-Arroyo and Antonio Segura-Carretero
Int. J. Mol. Sci. 2017, 18(2), 376; https://doi.org/10.3390/ijms18020376 - 10 Feb 2017
Cited by 94 | Viewed by 10581
Abstract
Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dimers to decamers) have demonstrated potential interactions with biological systems, [...] Read more.
Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols have come to the attention in recent years. Especially, proanthocyanidins (ranging from dimers to decamers) have demonstrated potential interactions with biological systems, such as antiviral, antibacterial, molluscicidal, enzyme-inhibiting, antioxidant, and radical-scavenging properties. Agroindustry produces a considerable amount of phenolic-rich sources, and the ability of polyphenolic structures to interacts with other molecules in living organisms confers their beneficial properties. Cocoa wastes and grape seeds and skin byproducts are a source of several phenolic compounds, particularly mono-, oligo-, and polymeric proanthocyanidins. The aim of this work is to compare the phenolic composition of Theobroma cacao and Vitis vinifera grape seed extracts by high pressure liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer and equipped with an electrospray ionization interface (HPLC-ESI-QTOF-MS) and its phenolic quantitation in order to evaluate the proanthocyanidin profile. The antioxidant capacity was measured by different methods, including electron transfer and hydrogen atom transfer-based mechanisms, and total phenolic and flavan-3-ol contents were carried out by Folin–Ciocalteu and Vanillin assays. In addition, to assess the anti-inflammatory capacity, the expression of MCP-1 in human umbilical vein endothelial cells was measured. Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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2311 KiB  
Article
Metabolomic Fingerprinting in the Comprehensive Study of Liver Changes Associated with Onion Supplementation in Hypercholesterolemic Wistar Rats
by Diana González-Peña, Danuta Dudzik, Antonia García, Begoña De Ancos, Coral Barbas and Concepción Sánchez-Moreno
Int. J. Mol. Sci. 2017, 18(2), 267; https://doi.org/10.3390/ijms18020267 - 28 Jan 2017
Cited by 33 | Viewed by 6304
Abstract
The consumption of functional ingredients has been suggested to be a complementary tool for the prevention and management of liver disease. In this light, processed onion can be considered as a source of multiple bioactive compounds with hepatoprotective properties. The liver fingerprint of [...] Read more.
The consumption of functional ingredients has been suggested to be a complementary tool for the prevention and management of liver disease. In this light, processed onion can be considered as a source of multiple bioactive compounds with hepatoprotective properties. The liver fingerprint of male Wistar rats (n = 24) fed with three experimental diets (control (C), high-cholesterol (HC), and high-cholesterol enriched with onion (HCO) diets) was obtained through a non-targeted, multiplatform metabolomics approach to produce broad metabolite coverage. LC-MS, CE-MS and GC-MS results were subjected to univariate and multivariate analyses, providing a list of significant metabolites. All data were merged in order to figure out the most relevant metabolites that were modified by the onion ingredient. Several relevant metabolic changes and related metabolic pathways were found to be impacted by both HC and HCO diet. The model highlighted several metabolites (such as hydroxybutyryl carnitine and palmitoyl carnitine) modified by the HCO diet. These findings could suggest potential impairments in the energy−lipid metabolism, perturbations in the tricarboxylic acid cycle (TCA) cycle and β-oxidation modulated by the onion supplementation in the core of hepatic dysfunction. Metabolomics shows to be a valuable tool to evaluate the effects of complementary dietetic approaches directed to hepatic damage amelioration or non-alcoholic fatty liver disease (NAFLD) prevention. Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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979 KiB  
Article
Comparative Study of Green Sub- and Supercritical Processes to Obtain Carnosic Acid and Carnosol-Enriched Rosemary Extracts with in Vitro Anti-Proliferative Activity on Colon Cancer Cells
by Andrea Del Pilar Sánchez-Camargo, Virginia García-Cañas, Miguel Herrero, Alejandro Cifuentes and Elena Ibáñez
Int. J. Mol. Sci. 2016, 17(12), 2046; https://doi.org/10.3390/ijms17122046 - 07 Dec 2016
Cited by 34 | Viewed by 7114
Abstract
In the present work, four green processes have been compared to evaluate their potential to obtain rosemary extracts with in vitro anti-proliferative activity against two colon cancer cell lines (HT-29 and HCT116). The processes, carried out under optimal conditions, were: (1) pressurized liquid [...] Read more.
In the present work, four green processes have been compared to evaluate their potential to obtain rosemary extracts with in vitro anti-proliferative activity against two colon cancer cell lines (HT-29 and HCT116). The processes, carried out under optimal conditions, were: (1) pressurized liquid extraction (PLE, using an hydroalcoholic mixture as solvent) at lab-scale; (2) Single-step supercritical fluid extraction (SFE) at pilot scale; (3) Intensified two-step sequential SFE at pilot scale; (4) Integrated PLE plus supercritical antisolvent fractionation (SAF) at pilot scale. Although higher extraction yields were achieved by using PLE (38.46% dry weight), this extract provided the lowest anti-proliferative activity with no observed cytotoxic effects at the assayed concentrations. On the other hand, extracts obtained using the PLE + SAF process provided the most active rosemary extracts against both colon cancer cell lines, with LC50 ranging from 11.2 to 12.4 µg/mL and from 21.8 to 31.9 µg/mL for HCT116 and HT-29, respectively. In general, active rosemary extracts were characterized by containing carnosic acid (CA) and carnosol (CS) at concentrations above 263.7 and 33.9 mg/g extract, respectively. Some distinct compounds have been identified in the SAF extracts (rosmaridiphenol and safficinolide), suggesting their possible role as additional contributors to the observed strong anti-proliferative activity of CA and CS in SAF extracts. Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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880 KiB  
Article
Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil
by Romina P. Monasterio, Lucía Olmo-García, Aadil Bajoub, Alberto Fernández-Gutiérrez and Alegría Carrasco-Pancorbo
Int. J. Mol. Sci. 2016, 17(10), 1627; https://doi.org/10.3390/ijms17101627 - 24 Sep 2016
Cited by 9 | Viewed by 5203
Abstract
A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and [...] Read more.
A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on “multi-emission” detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004–7.143 μg·mL−1 and 0.013–23.810 μg·mL−1, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs). Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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1372 KiB  
Article
Characterization and Discrimination of Ancient Grains: A Metabolomics Approach
by Laura Righetti, Josep Rubert, Gianni Galaverna, Silvia Folloni, Roberto Ranieri, Milena Stranska-Zachariasova, Jana Hajslova and Chiara Dall’Asta
Int. J. Mol. Sci. 2016, 17(8), 1217; https://doi.org/10.3390/ijms17081217 - 27 Jul 2016
Cited by 42 | Viewed by 6948
Abstract
Hulled, or ancient, wheats were the earliest domesticated wheats by mankind and the ancestors of current wheats. Their cultivation drastically decreased during the 1960s; however, the increasing demand for a healthy and equilibrated diet led to rediscovering these grains. Our aim was to [...] Read more.
Hulled, or ancient, wheats were the earliest domesticated wheats by mankind and the ancestors of current wheats. Their cultivation drastically decreased during the 1960s; however, the increasing demand for a healthy and equilibrated diet led to rediscovering these grains. Our aim was to use a non-targeted metabolomic approach to discriminate and characterize similarities and differences between ancient Triticum varieties. For this purpose, 77 hulled wheat samples from three different varieties were collected: Garfagnana T. turgidum var. dicoccum L. (emmer), ID331 T. monococcum L. (einkorn) and Rouquin T. spelta L. (spelt). The ultra high performance liquid chromatography coupled to high resolution tandem mass spectrometry (UHPLC-QTOF) metabolomics approach highlighted a pronounced sample clustering according to the wheat variety, with an excellent predictability (Q2), for all the models built. Fifteen metabolites were tentatively identified based on accurate masses, isotopic pattern, and product ion spectra. Among these, alkylresorcinols (ARs) were found to be significantly higher in spelt and emmer, showing different homologue composition. Furthermore, phosphatidylcholines (PC) and lysophosphatidylcholines (lysoPC) levels were higher in einkorn variety. The results obtained in this study confirmed the importance of ARs as markers to distinguish between Triticum species and revealed their values as cultivar markers, being not affected by the environmental influences. Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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Review

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2143 KiB  
Review
Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science
by Piotr Minkiewicz, Małgorzata Darewicz, Anna Iwaniak, Justyna Bucholska, Piotr Starowicz and Emilia Czyrko
Int. J. Mol. Sci. 2016, 17(12), 2039; https://doi.org/10.3390/ijms17122039 - 06 Dec 2016
Cited by 20 | Viewed by 6842
Abstract
Internet databases of small molecules, their enzymatic reactions, and metabolism have emerged as useful tools in food science. Database searching is also introduced as part of chemistry or enzymology courses for food technology students. Such resources support the search for information about single [...] Read more.
Internet databases of small molecules, their enzymatic reactions, and metabolism have emerged as useful tools in food science. Database searching is also introduced as part of chemistry or enzymology courses for food technology students. Such resources support the search for information about single compounds and facilitate the introduction of secondary analyses of large datasets. Information can be retrieved from databases by searching for the compound name or structure, annotating with the help of chemical codes or drawn using molecule editing software. Data mining options may be enhanced by navigating through a network of links and cross-links between databases. Exemplary databases reviewed in this article belong to two classes: tools concerning small molecules (including general and specialized databases annotating food components) and tools annotating enzymes and metabolism. Some problems associated with database application are also discussed. Data summarized in computer databases may be used for calculation of daily intake of bioactive compounds, prediction of metabolism of food components, and their biological activity as well as for prediction of interactions between food component and drugs. Full article
(This article belongs to the Special Issue New Foodomics Approaches in Food Science)
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