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Shi J, Liu Y, Xu YJ. MS based foodomics: An edge tool integrated metabolomics and proteomics for food science. Food Chem 2024; 446:138852. [PMID: 38428078 DOI: 10.1016/j.foodchem.2024.138852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/05/2024] [Accepted: 02/24/2024] [Indexed: 03/03/2024]
Abstract
Foodomics has become a popular methodology in food science studies. Mass spectrometry (MS) based metabolomics and proteomics analysis played indispensable roles in foodomics research. So far, several methodologies have been developed to detect the metabolites and proteins in diets and consumers, including sample preparation, MS data acquisition, annotation and interpretation. Moreover, multiomics analysis integrated metabolomics and proteomics have received considerable attentions in the field of food safety and nutrition, because of more comprehensive and deeply. In this context, we intended to review the emerging strategies and their applications in MS-based foodomics, as well as future challenges and trends. The principle and application of multiomics were also discussed, such as the optimization of data acquisition, development of analysis algorithm and exploration of systems biology.
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Affiliation(s)
- Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Wang X, Han Y, Geng J, Zhu A, Wei X, Xiang Q, Zong W. Removal of Alternaria mycotoxins exposed to different food components by cold plasma. Food Chem 2022; 397:133770. [PMID: 35907392 DOI: 10.1016/j.foodchem.2022.133770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 07/16/2022] [Accepted: 07/21/2022] [Indexed: 11/17/2022]
Abstract
Alternariol (AOH) and alternariol monomethyl ether (AME), the two Alternaria mycotoxins with the highest outbreak rates in food systems, could be effectively reduced by cold plasma. This research evaluated the impact of food components on the plasma removal of AOH and AME. The results showed that 6% whey protein or ovalbumin almost completely inhibited the reduction of AOH or AME. Polyphenols inhibited the removal of AOH and AME by up to 90.8% and 83.4%, respectively. Organic acids and Vc reduced AME removal by up to 43.4% and 31.9%, respectively, but had little effect on AOH removal. Sugars and amino acids could decrease both toxin removal by less than 10%. Proteins exhibited the most inhibitory effect on plasma removal of AOH and AME, followed by polyphenols, while the effect of other components was relatively small. AOH and AME removal by cold plasma was highly related to H2O2 produced during plasma discharge.
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Affiliation(s)
- Xiaoyuan Wang
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Yike Han
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Junjun Geng
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Amei Zhu
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Xiaopeng Wei
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Qisen Xiang
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China
| | - Wei Zong
- Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China.
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Lee JA, Kim MK, Song JH, Jo MR, Yu J, Kim KM, Kim YR, Oh JM, Choi SJ. Biokinetics of food additive silica nanoparticles and their interactions with food components. Colloids Surf B Biointerfaces 2016; 150:384-392. [PMID: 27842933 DOI: 10.1016/j.colsurfb.2016.11.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 10/31/2016] [Accepted: 11/01/2016] [Indexed: 11/16/2022]
Abstract
Nanomaterials have been widely utilized in the food industry in production, packaging, sensors, nutrient delivery systems, and food additives. However, research on the interactions between food-grade nanoparticles and biomolecules as well as their potential toxicity is limited. In the present study, the in vivo solubility, oral absorption, tissue distribution, and excretion kinetics of one of the most extensively used food additives, silica (SiO2) were evaluated with respect to particle size (nano vs bulk) following single-dose oral administration to rats. Intestinal transport mechanism was investigated using a 3D culture system, in vitro model of human intestinal follicle-associated epithelium (FAE). The effect of the presence of food components, such as sugar and protein, on the oral absorption of nanoparticles was also evaluated with focus on their interactions. The results obtained demonstrated that the oral absorption of nanoparticles (3.94±0.38%) was greater than that of bulk materials (2.95±0.37%), possibly due to intestinal transport by microfold (M) cells. On the other hand, particle size was found to have no significant effect on in vivo dissolution property, biodistribution, or excretion kinetics. Oral absorption profile of silica nanoparticles was highly dependent on the presence of sugar or protein, showing rapid absorption rate in glucose, presumably due to their surface interaction on nanoparticles. These findings will be useful for predicting the potential toxicity of food-grade nanoparticles and for understanding biological interactions.
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Affiliation(s)
- Jeong-A Lee
- Department of Applied Food System, Major of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea
| | - Mi-Kyung Kim
- Department of Applied Food System, Major of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea
| | - Jae Ho Song
- Department of Chemistry and Medical Chemistry, College of Science and Technology, Yonsei University, Wonju, Gangwondo 26493, Republic of Korea
| | - Mi-Rae Jo
- Department of Applied Food System, Major of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea
| | - Jin Yu
- Department of Applied Food System, Major of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea
| | - Kyoung-Min Kim
- Department of Chemistry and Medical Chemistry, College of Science and Technology, Yonsei University, Wonju, Gangwondo 26493, Republic of Korea
| | - Young-Rok Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
| | - Jae-Min Oh
- Department of Chemistry and Medical Chemistry, College of Science and Technology, Yonsei University, Wonju, Gangwondo 26493, Republic of Korea.
| | - Soo-Jin Choi
- Department of Applied Food System, Major of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea.
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Takeuchi H, Trang VT, Morimoto N, Nishida Y, Matsumura Y, Sugiura T. Natural products and food components with anti- Helicobacter pylori activities. World J Gastroenterol 2014; 20:8971-8978. [PMID: 25083070 PMCID: PMC4112882 DOI: 10.3748/wjg.v20.i27.8971] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/27/2013] [Revised: 01/20/2014] [Accepted: 04/03/2014] [Indexed: 02/06/2023] Open
Abstract
The bacterial pathogen Helicobacter pylori (H. pylori) colonizes in over half of the world’s population. H. pylori that establishes life-long infection in the stomach is definitely associated with gastro-duodenal diseases and a wide variety of non-gastrointestinal tract conditions such as immune thrombocytopenia. Triple therapy which consists of a proton pump inhibitor and combinations of two antibiotics (amoxicillin, clarithromycin or amoxicillin, metronidazol) is commonly used for H. pylori eradication. Recently, the occurrence of drug-resistant H. pylori and the adverse effect of antibiotics have severely weakened eradication therapy. Generally antibiotics induce the disturbance of human gastrointestinal microflora. Furthermore, there are inappropriate cases of triple therapy such as allergy to antibiotics, severe complications (liver and/or kidney dysfunction), the aged and people who reject the triple therapy. These prompt us to seek alterative agents instead of antibiotics and to develop more effective and safe therapy with these agents. The combination of these agents actually may result in lower a dose of antibiotics. There are many reports world-wide that non-antibiotic substances from natural products potentially have an anti-H. pylori agent. We briefly review the constituents derived from nature that fight against H. pylori in the literature with our studies.
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