Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Innovative Application of Metabolomics on Nutritional Compounds in Foods
share announcement

Innovative Application of Metabolomics on Nutritional Compounds in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".

Deadline for manuscript submissions: closed (20 March 2023) | Viewed by 14580

Special Issue Editor

Dr. Jing Lu

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
Interests: metabolomics; proteomics; legume-based beverage; in vitro digestion; milk and legume proteins; legume-based beverage processing

Special Issue Information

Dear Colleagues,

Metabolomics is the qualitative and quantitative measurement of the dynamic multi-parametric metabolites in a given cell, tissue, or organism. In recent years, metabolomics has helped researchers to identify useful products in food. Metabolomics techniques have been applied to several different aspects of food science studies, such as characterization of nutritional compounds in raw food materials, investigation of changes of small molecules during food processing, study of the influences of food intake on human health, etc. By exploring fruitful data from metabolomics studies, researchers have been able to find valuable clues regarding functional compounds and biomarkers in food. This in turn has led to a better understanding of how food intake affects human health. Not limited to the above examples, other aspects including improvements in metabolomics techniques and applications of metabolomics in food research are highly appreciated in this Special Issue.

Dr. Jing Lu
Guest Editor

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. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). 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

  • metabolomics
  • nutritional compounds
  • raw materials
  • food processing
  • human health

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

14 pages, 2272 KiB  
Article
Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars
by Jun Yan, Xiaofeng Yang, Lizhong He, Zhiwu Huang, Mingfen Zhu, Linhua Fan, Han Li, Lingyun Wu, Li Yu and Weimin Zhu
Foods 2022, 11(18), 2719; https://doi.org/10.3390/foods11182719 - 6 Sep 2022
Cited by 4 | Viewed by 3974
Abstract
Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from [...] Read more.
Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding. Full article
(This article belongs to the Special Issue Innovative Application of Metabolomics on Nutritional Compounds in Foods)
►▼ Show Figures

Figure 1

14 pages, 2055 KiB  
Article
Metabolomics Analysis Coupled with Weighted Gene Co-Expression Network Analysis Unravels the Associations of Tricarboxylic Acid Cycle-Intermediates with Edible Pigments Produced by Monascus purpureus (Hong Qu)
by Hao Zhang, Huanhuan Liu, Lin Shu, Huimin Xu, Ying Cheng, Zhitao Mao, Bin Liu, Xiaoping Liao and Di Huang
Foods 2022, 11(14), 2168; https://doi.org/10.3390/foods11142168 - 21 Jul 2022
Cited by 2 | Viewed by 2077
Abstract
Monascus azaphilones pigments (MonAzPs) produced by microbial fermentation are widely used as food chemicals for coloring and supplying beneficial biological attributes. In this study, a fermentation perturbation strategy was implemented by separately adding different amino acids, and detecting the intracellular metabolome via UHPLC-Q-Orbitrap [...] Read more.
Monascus azaphilones pigments (MonAzPs) produced by microbial fermentation are widely used as food chemicals for coloring and supplying beneficial biological attributes. In this study, a fermentation perturbation strategy was implemented by separately adding different amino acids, and detecting the intracellular metabolome via UHPLC-Q-Orbitrap HRMS. With the aid of weighted gene co-expression network analysis, two metabolic intermediates, fumarate and malate, involved in the tricarboxylic acid cycle, were identified as the hub metabolites. Moreover, exogenous addition of fumarate or malate significantly promoted red pigment production, and reduced orange/yellow pigment production. The importance of the tricarboxylic acid cycle was further emphasized by detecting intracellular levels of ATP, NAD(P)H, and expression of oxidoreductase-coding genes located in the MonAzPs synthetic gene cluster, suggesting a considerable effect of the energy supply on MonAzPs synthesis. Collectively, metabolomics is a powerful approach to position the crucial metabolic regulatory factors, and facilitate the development of engineering strategies for targeted regulation, lower trial-and-error cost, and advance safe and controllable processes for fermented food chemistry industries. Full article
(This article belongs to the Special Issue Innovative Application of Metabolomics on Nutritional Compounds in Foods)
►▼ Show Figures

Figure 1

12 pages, 2315 KiB  
Article
Metabolomic Analysis Reveals Changes of Bioactive Compounds in Mung Beans (Vigna radiata) during γ-Aminobutyric Acid Enrichment Treatment
by Yuling Ma, Sumei Zhou and Jing Lu
Foods 2022, 11(10), 1423; https://doi.org/10.3390/foods11101423 - 13 May 2022
Cited by 4 | Viewed by 2245
Abstract
Soaking together with Heat and Relative Humidity (HRH) treatment has been applied successfully to enrich γ-aminobutyric acid (GABA) in mung beans. However, whether and how the above GABA enrichment processing influences the other bioactive molecules is elusive. In the present study, mung beans [...] Read more.
Soaking together with Heat and Relative Humidity (HRH) treatment has been applied successfully to enrich γ-aminobutyric acid (GABA) in mung beans. However, whether and how the above GABA enrichment processing influences the other bioactive molecules is elusive. In the present study, mung beans were soaked and then treated by HRH for 5 or 7 h. By using metabolomics techniques, the changes of 496 metabolites were determined. The relative content of flavonoids and phenolic acids increased during soaking but slightly decreased during HRH. Intriguingly, soaking and HRH had the opposite effects on the glycosylation of polyphenols. The relative content of glycosylated or un-glycosylated polyphenols increased during soaking or HRH, respectively. The relative content of α-ketoglutaric acid increased more than 20 times after 5 h HRH treatment. Bioactive molecules could be enriched during GABA enrichment processing. Depending on the desired bioactive compounds, soaking and different duration of HRH treatment could be selected. Full article
(This article belongs to the Special Issue Innovative Application of Metabolomics on Nutritional Compounds in Foods)
►▼ Show Figures

Figure 1

20 pages, 2359 KiB  
Article
Profiling of Primary Metabolites and Volatiles in Apricot (Prunus armeniaca L.) Seed Kernels and Fruits in the Context of Its Different Cultivars and Soil Type as Analyzed Using Chemometric Tools
by Mohamed A. Farag, Nehal S. Ramadan, Mohamed Shorbagi, Nermeen Farag and Haidy A. Gad
Foods 2022, 11(9), 1339; https://doi.org/10.3390/foods11091339 - 4 May 2022
Cited by 25 | Viewed by 2819
Abstract
The goal of this study was to assess nutrient primary metabolites and aroma determinants in Prunus armeniaca L. fruits and seed kernels grown in Egypt represented by its different cultivars and agricultural conditions i.e., two different soil types (muddy versus sandy). Two techniques [...] Read more.
The goal of this study was to assess nutrient primary metabolites and aroma determinants in Prunus armeniaca L. fruits and seed kernels grown in Egypt represented by its different cultivars and agricultural conditions i.e., two different soil types (muddy versus sandy). Two techniques were employed to assess non-volatile and volatile metabolites using gas chromatography mass-spectrometry (GC-MS) post silylation, and headspace solid-phase micro-extraction (HS-SPME) coupled GC-MS, respectively. A total of 36 peaks belonging to sugars, fatty acids/esters and organic acids were identified by GC–MS in various apricot fruits and seed kernels cultivars. Glucose and sucrose were enriched in apricot fruits compared to the seed kernels. A total of 70 volatiles were identified, with lactones, alcohols and esters representing the main classes of apricot volatiles accounting for its discrete aroma. (E)-Anethole, β-ionone, γ-decanolactone and methyl palmitate were the major peaks contributing to the discrimination between various fruit cultivars and providing novel insight on apricot metabolome. Full article
(This article belongs to the Special Issue Innovative Application of Metabolomics on Nutritional Compounds in Foods)
►▼ Show Figures

Figure 1

Review

Jump to: Research

20 pages, 904 KiB  
Review
Innovative Application of Metabolomics on Bioactive Ingredients of Foods
by Sumei Hu, Caiyu Liu and Xinqi Liu
Foods 2022, 11(19), 2974; https://doi.org/10.3390/foods11192974 - 23 Sep 2022
Cited by 7 | Viewed by 2833
Abstract
Metabolomics, as a new omics technology, has been widely accepted by researchers and has shown great potential in the field of nutrition and health in recent years. This review briefly introduces the process of metabolomics analysis, including sample preparation and extraction, derivatization, separation [...] Read more.
Metabolomics, as a new omics technology, has been widely accepted by researchers and has shown great potential in the field of nutrition and health in recent years. This review briefly introduces the process of metabolomics analysis, including sample preparation and extraction, derivatization, separation and detection, and data processing. This paper focuses on the application of metabolomics in food-derived bioactive ingredients. For example, metabolomics techniques are used to analyze metabolites in food to find bioactive substances or new metabolites in food materials. Moreover, bioactive substances have been tested in vitro and in vivo, as well as in humans, to investigate the changes of metabolites and the underlying metabolic pathways, among which metabolomics is used to find potential biomarkers and targets. Metabolomics provides a new approach for the prevention and regulation of chronic diseases and the study of the underlying mechanisms. It also provides strong support for the development of functional food or drugs. Although metabolomics has some limitations such as low sensitivity, poor repeatability, and limited detection range, it is developing rapidly in general, and also in the field of nutrition and health. At the end of this paper, we put forward our own insights on the development prospects of metabolomics in the application of bioactive ingredients in food. Full article
(This article belongs to the Special Issue Innovative Application of Metabolomics on Nutritional Compounds in Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop