In this study,metabolomic approaches were utilized to enhance the understanding of aroma characteristics,functional components,and nutritional variations in Mizuna at different growth stages.The analysis focused on ev...In this study,metabolomic approaches were utilized to enhance the understanding of aroma characteristics,functional components,and nutritional variations in Mizuna at different growth stages.The analysis focused on evaluating the profiles of volatile and non-volatile metabolites in Mizuna microgreens(MM)and Mizuna baby greens(MBG),with particular attention to their types and quantities.A comprehensive analysis identified 643 volatile and 1416 non-volatile metabolites,among which 132 volatile and 597 non-volatile differential metabolites were recognized as key metabolites associated with Mizuna at various maturity stages.Notably,16 glucosinolates exhibited significant differential expression between MM and MBG.Subsequently,a network pharmacology analysis was conducted to explore the potential therapeutic targets and pathways associated with the bioactive constituents relevant to type 2 diabetes mellitus(T2DM)and obesity(OB),as identified through the metabolomic analysis.Through this network pharmacology analysis,10 core targets and their corresponding 24 bioactive compounds,including 4 flavonoids,4 phenolic acids,and 4 lignans and coumarins,were identified.Combined with molecular docking validation,it was predicted that the active constituents of Mizuna exhibit a strong affinity for their relevant targets in the context of T2DM and OB,suggesting potential therapeutic effects.We provide a theoretical framework for the application of MM and MBG as plant-based functional foods and medicinal food homology plants,characterized by their distinct flavor profiles,nutritional content,and healthpromoting properties.Furthermore,it provides novel insights by integrating foodomics and network pharmacology to advance the development of functional foods and disease treatment strategies.展开更多
It is widely recognized that the cultivation,production,storage,and sale of aquatic products exert a significant impact on their quality and safety,a concern that is increasingly shared on a global scale.Given the int...It is widely recognized that the cultivation,production,storage,and sale of aquatic products exert a significant impact on their quality and safety,a concern that is increasingly shared on a global scale.Given the intricate and multifaceted nature of quality degradation in aquatic products,this review aims to introduce foodomics approaches utilized for assessing quality deterioration at the molecular level.Additionally,it seeks to provide a comprehensive overview of omics technologies,with a particular focus on genomics,transcriptomics,proteomics,and metabolomics.The primary objective of this review is to propose the applications of foodomics as a potent tool for evaluating the quality and safety of aquatic products,thereby furnishing a solid theoretical foundation for scientific quality control measures.In addition to discussing the applications of foodomics,this review also addresses the challenges associated with these technologies and outlines potential future directions.Ultimately,the aim is to furnish a valuable reference and a source of inspiration for the subsequent advancement of foodomics technologies and their in-depth exploration within the realm of evaluating aquatic product quality.展开更多
Potato chips are popular snacks known for their flavor and crispiness,but the thermal frying process can generate harmful contaminants and reduce essential nutrients.This study examines the potential of fish oil treat...Potato chips are popular snacks known for their flavor and crispiness,but the thermal frying process can generate harmful contaminants and reduce essential nutrients.This study examines the potential of fish oil treatment to mitigate thermal processing contaminants and improve nutritional and sensory quality of potato chips,focusing on how thermal processing duration and fish oil treatment affect contaminants,bioactive compounds,and flavor attributes.Chemical profiling was conducted using UHPLC-Q-Exactive-HRMS to identify and quantify compounds,while ChemRICH analysis was used to evaluate chemical enrichment and highlight bioactive compound categories.Results showed that thermal processing significantly altered chemical profiles,including notable increase in indoles,pyridines,and pyrazines versus a significant decrease in cyclic amino acids and butyrates.Especially,the process induced the formation of harmful Maillard reaction products(hMRPs),such as acrylamide and furan,and reduced beneficial bioactive compounds,includingγ-aminobutyric acid(GABA).Notably,fish oil treatment reduced the formation of hMRPs,preserved GABA,and enriched the chips with n-3 polyunsaturated fatty acids.Additionally,fish oil treatment decreased the levels of indoles and indoleacetic acids,thus reducing bitterness of chips and enhancing characteristic aroma of fish oil.These findings suggest that fish oil use during air-based thermal processing may improve both safety and nutritional quality of potato chips and potentially enhance their sensory attributes.However,the oxidation risk of fish oil during frying should be considered.Future research should focus on how fish oil affects hMRPs,prevents oxidation,and optimizes thermal processing conditions to reduce the health risk of fried foods.展开更多
This review describes various food processing and addresses concerns related to food quality and safety using foodomics by mass spectrometry(MS)and nuclear magnetic resonance(NMR)spectroscopy.Despite the operational p...This review describes various food processing and addresses concerns related to food quality and safety using foodomics by mass spectrometry(MS)and nuclear magnetic resonance(NMR)spectroscopy.Despite the operational practices adopted in the food sector,persistent issues that occur in response to the(non)biological factors and impact food quality and safety are reviewed.These issues involve chemical reactions,alteration,or loss of essential molecules,and the incidence of toxic substances in food.With the advent of foodomics,any adverse effects on the food molecular components(e.g.,protein,lipid,metabolite)along the processing,production,storage,packaging,or further operations,are shown to be monitored.Subsequently,the proposed integrated approach can allow one to understand the degree of the quality and safety aspects of the food in relation with the efficiency of the processing,production,storage,or other treatments,in context.In suggestion,the approach holds promise and enables the food industry in producing high-quality foods with enhanced processing,preservation,and safety measures.展开更多
This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese ...This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding element.展开更多
Ultrasound is a promising physical method for enhancing the germination of leguminous plants,while sucrose supplementation can boost plant growth and metabolism.However,limited studies have explored the synergistic ef...Ultrasound is a promising physical method for enhancing the germination of leguminous plants,while sucrose supplementation can boost plant growth and metabolism.However,limited studies have explored the synergistic effects and metabolic mechanisms of ultrasound and sucrose on sunflower sprouts.This study comprehensively investigated the impacts of ultrasound,sucrose,and their combination(US-Suc)on the germination and seedling growth of sunflower seeds.Overall,the combine treatment significantly increased the germination rate,length and weight of sunflower sprouts,compared to either individual treatment.Scanning electron microscope images showed that the US-Suc combination induced a distinct microstructural alteration,enhancing the water ab-sorption capacity of sunflower seeds.Additionally,sunflower seeds exhibited increased activity of endogenous enzymes with antioxidant properties following US-Suc treatment.Lastly,Nuclear magnetic resonance-based metabolomics analysis demonstrated that the US-Suc treatment had a distinct regulatory impact on the meta-bolic profile compared to either treatment alone.The metabolism of carbohydrates and phenolic compounds was significantly up-regulated upon US-Suc treatment,leading to improved plant growth and resistance to envi-ronmental stress.In conclusion,pre-treating with ultrasound in combination with external sucrose application showed great promise in seed germination,enhancing nutrient accumulation in sunflower sprouts by acceler-ating water uptake and boosting enzyme activity.Thus,US-Suc represents an effective approach to increase both yield and nutritional value of sunflower sprouts.展开更多
In Mediterranean areas,lamb meat is considered to be of great commercial value.Moreover,consumers are becoming increasingly interested in understanding the origin of lamb meat and its associated production and breedin...In Mediterranean areas,lamb meat is considered to be of great commercial value.Moreover,consumers are becoming increasingly interested in understanding the origin of lamb meat and its associated production and breeding systems.Among many applications,algorithms based on artificial intelligence are used to identify the origin of food products,and in this context,algorithms such as the Support Vector Machine(SVM),K-Nearest Neighbours(KNN),and the Artificial Neural Network(ANN)have been proposed to differentiate the origin of the animals according to their feeding diet.The objective of this study was to evaluate the performance of a variable reduction method based on a multiple regression model and three widely-used machine learning algorithms(SVM,KNN and ANN)for the classification of three commercial light lamb carcasses,from three feeding diets,in an indigenous Spanish breed(Mallorquina),using fatty acid and volatile compound biomarkers of meat.Machine learning algorithms were employed to discriminate lamb carcasses using 14 identified significant biomarkers,which were arranged based on an estimation of the relative importance(stepwise forward multiple regression F-score)of the input variables.We achieved high performances for the SVM,KNN and ANN algorithms,with 86%,98%and 98%prediction accuracy,respectively.Among the 14 biomarkers used,7 were identified as showing the highest discriminant capacity.The F-scores indicate that C17:1 and C20:5 n-3 fatty acids,and 2,5-dimethylpyrazine and 3-methylbutanal volatile compounds are the four most relevant biomarkers for predicting three lamb feeding diets.展开更多
基金supported by the Youth Science and Technology Talent Innovation Program of Lanzhou City(2023-QN-58)the Youth Supervisor Foundation of Gansu Agricultural University(GAU-QDFC-2024-11)+1 种基金the Gansu Provincial Major Science and Technology Project(22ZD6NA009)the Research Program Sponsored by the State Key Laboratory of Aridland Crop Science of China,Gansu Agricultural University,China(GSCS-2020-5).
文摘In this study,metabolomic approaches were utilized to enhance the understanding of aroma characteristics,functional components,and nutritional variations in Mizuna at different growth stages.The analysis focused on evaluating the profiles of volatile and non-volatile metabolites in Mizuna microgreens(MM)and Mizuna baby greens(MBG),with particular attention to their types and quantities.A comprehensive analysis identified 643 volatile and 1416 non-volatile metabolites,among which 132 volatile and 597 non-volatile differential metabolites were recognized as key metabolites associated with Mizuna at various maturity stages.Notably,16 glucosinolates exhibited significant differential expression between MM and MBG.Subsequently,a network pharmacology analysis was conducted to explore the potential therapeutic targets and pathways associated with the bioactive constituents relevant to type 2 diabetes mellitus(T2DM)and obesity(OB),as identified through the metabolomic analysis.Through this network pharmacology analysis,10 core targets and their corresponding 24 bioactive compounds,including 4 flavonoids,4 phenolic acids,and 4 lignans and coumarins,were identified.Combined with molecular docking validation,it was predicted that the active constituents of Mizuna exhibit a strong affinity for their relevant targets in the context of T2DM and OB,suggesting potential therapeutic effects.We provide a theoretical framework for the application of MM and MBG as plant-based functional foods and medicinal food homology plants,characterized by their distinct flavor profiles,nutritional content,and healthpromoting properties.Furthermore,it provides novel insights by integrating foodomics and network pharmacology to advance the development of functional foods and disease treatment strategies.
基金supported by the National Key Research and Development Program of China(2022YFD2100104)China Agriculture Research System of MOF and MARA(CARS-47)+1 种基金the Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation(19DZ2284000)All authors have read and agreed to the published version of the manuscript.
文摘It is widely recognized that the cultivation,production,storage,and sale of aquatic products exert a significant impact on their quality and safety,a concern that is increasingly shared on a global scale.Given the intricate and multifaceted nature of quality degradation in aquatic products,this review aims to introduce foodomics approaches utilized for assessing quality deterioration at the molecular level.Additionally,it seeks to provide a comprehensive overview of omics technologies,with a particular focus on genomics,transcriptomics,proteomics,and metabolomics.The primary objective of this review is to propose the applications of foodomics as a potent tool for evaluating the quality and safety of aquatic products,thereby furnishing a solid theoretical foundation for scientific quality control measures.In addition to discussing the applications of foodomics,this review also addresses the challenges associated with these technologies and outlines potential future directions.Ultimately,the aim is to furnish a valuable reference and a source of inspiration for the subsequent advancement of foodomics technologies and their in-depth exploration within the realm of evaluating aquatic product quality.
基金funded by the National Key Research and Development Program of China(2023YFF1105300).
文摘Potato chips are popular snacks known for their flavor and crispiness,but the thermal frying process can generate harmful contaminants and reduce essential nutrients.This study examines the potential of fish oil treatment to mitigate thermal processing contaminants and improve nutritional and sensory quality of potato chips,focusing on how thermal processing duration and fish oil treatment affect contaminants,bioactive compounds,and flavor attributes.Chemical profiling was conducted using UHPLC-Q-Exactive-HRMS to identify and quantify compounds,while ChemRICH analysis was used to evaluate chemical enrichment and highlight bioactive compound categories.Results showed that thermal processing significantly altered chemical profiles,including notable increase in indoles,pyridines,and pyrazines versus a significant decrease in cyclic amino acids and butyrates.Especially,the process induced the formation of harmful Maillard reaction products(hMRPs),such as acrylamide and furan,and reduced beneficial bioactive compounds,includingγ-aminobutyric acid(GABA).Notably,fish oil treatment reduced the formation of hMRPs,preserved GABA,and enriched the chips with n-3 polyunsaturated fatty acids.Additionally,fish oil treatment decreased the levels of indoles and indoleacetic acids,thus reducing bitterness of chips and enhancing characteristic aroma of fish oil.These findings suggest that fish oil use during air-based thermal processing may improve both safety and nutritional quality of potato chips and potentially enhance their sensory attributes.However,the oxidation risk of fish oil during frying should be considered.Future research should focus on how fish oil affects hMRPs,prevents oxidation,and optimizes thermal processing conditions to reduce the health risk of fried foods.
基金The authors would like to express their sincere gratitude to The São Paulo Research Foundation(FAPESP)for their generous funding support through the grant numbers:2019/21603-1,2022/03952-1,2022/15367-6 and 2023/05989-2.
文摘This review describes various food processing and addresses concerns related to food quality and safety using foodomics by mass spectrometry(MS)and nuclear magnetic resonance(NMR)spectroscopy.Despite the operational practices adopted in the food sector,persistent issues that occur in response to the(non)biological factors and impact food quality and safety are reviewed.These issues involve chemical reactions,alteration,or loss of essential molecules,and the incidence of toxic substances in food.With the advent of foodomics,any adverse effects on the food molecular components(e.g.,protein,lipid,metabolite)along the processing,production,storage,packaging,or further operations,are shown to be monitored.Subsequently,the proposed integrated approach can allow one to understand the degree of the quality and safety aspects of the food in relation with the efficiency of the processing,production,storage,or other treatments,in context.In suggestion,the approach holds promise and enables the food industry in producing high-quality foods with enhanced processing,preservation,and safety measures.
文摘This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding element.
基金the National University of Singapore,Faculty of Science,Food Science and Technology Department(E-160-00-0007-02).
文摘Ultrasound is a promising physical method for enhancing the germination of leguminous plants,while sucrose supplementation can boost plant growth and metabolism.However,limited studies have explored the synergistic effects and metabolic mechanisms of ultrasound and sucrose on sunflower sprouts.This study comprehensively investigated the impacts of ultrasound,sucrose,and their combination(US-Suc)on the germination and seedling growth of sunflower seeds.Overall,the combine treatment significantly increased the germination rate,length and weight of sunflower sprouts,compared to either individual treatment.Scanning electron microscope images showed that the US-Suc combination induced a distinct microstructural alteration,enhancing the water ab-sorption capacity of sunflower seeds.Additionally,sunflower seeds exhibited increased activity of endogenous enzymes with antioxidant properties following US-Suc treatment.Lastly,Nuclear magnetic resonance-based metabolomics analysis demonstrated that the US-Suc treatment had a distinct regulatory impact on the meta-bolic profile compared to either treatment alone.The metabolism of carbohydrates and phenolic compounds was significantly up-regulated upon US-Suc treatment,leading to improved plant growth and resistance to envi-ronmental stress.In conclusion,pre-treating with ultrasound in combination with external sucrose application showed great promise in seed germination,enhancing nutrient accumulation in sunflower sprouts by acceler-ating water uptake and boosting enzyme activity.Thus,US-Suc represents an effective approach to increase both yield and nutritional value of sunflower sprouts.
基金financed by the Institute for Agricultural and Fisheries Research and Training(IRFAP)of the Government of the Balearic Islands(PRJ201502671-0781)the Spanish National Institute of Agricultural and Food Research and Technology and the European Social Fund(FPI2014-00013).
文摘In Mediterranean areas,lamb meat is considered to be of great commercial value.Moreover,consumers are becoming increasingly interested in understanding the origin of lamb meat and its associated production and breeding systems.Among many applications,algorithms based on artificial intelligence are used to identify the origin of food products,and in this context,algorithms such as the Support Vector Machine(SVM),K-Nearest Neighbours(KNN),and the Artificial Neural Network(ANN)have been proposed to differentiate the origin of the animals according to their feeding diet.The objective of this study was to evaluate the performance of a variable reduction method based on a multiple regression model and three widely-used machine learning algorithms(SVM,KNN and ANN)for the classification of three commercial light lamb carcasses,from three feeding diets,in an indigenous Spanish breed(Mallorquina),using fatty acid and volatile compound biomarkers of meat.Machine learning algorithms were employed to discriminate lamb carcasses using 14 identified significant biomarkers,which were arranged based on an estimation of the relative importance(stepwise forward multiple regression F-score)of the input variables.We achieved high performances for the SVM,KNN and ANN algorithms,with 86%,98%and 98%prediction accuracy,respectively.Among the 14 biomarkers used,7 were identified as showing the highest discriminant capacity.The F-scores indicate that C17:1 and C20:5 n-3 fatty acids,and 2,5-dimethylpyrazine and 3-methylbutanal volatile compounds are the four most relevant biomarkers for predicting three lamb feeding diets.
