The role of foodomics to understand the digestion/bioactivity relationship of food
| Autor: | Guy Vergères, Didier Dupont, Kathryn J Burton, Grégory Pimentel |
|---|---|
| Přispěvatelé: | Inst Food Sci IFS, Agroscope, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
approche transcriptomique foodomic bioactivité Computational biology Biology digestion approche protéomique Proteomics human health métabolisme des nutriments Applied Microbiology and Biotechnology Intestinal absorption analyse métabolomique 03 medical and health sciences Human health Metabolomics absorption digestive Foodomics [SDV.IDA]Life Sciences [q-bio]/Food engineering 030109 nutrition & dietetics transcriptomique digestive oral and skin physiology intestinal absorption santé humaine Omics 030104 developmental biology nutrition fonction gastrointestinale [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition métabolomique Food Science |
| Zdroj: | Current Opinion in Food Science Current Opinion in Food Science, Elsevier, 2018, 22, pp.67-73. ⟨10.1016/j.cofs.2018.02.002⟩ |
| ISSN: | 2214-7993 |
| DOI: | 10.1016/j.cofs.2018.02.002⟩ |
| Popis: | With the increase in the prevalence of food-related diseases, there is a growing interest in unraveling the effect food might have on human health. A better vision of how food is broken down in the gastrointestinal tract and further metabolized is essential to clarify this link. The recent development of the ‘omics’ technologies now allows a more comprehensive view of the food-derived compounds released in the gut during digestion and the metabolites present in body fluids after intestinal absorption. The objective of the present paper is to give an overview on the latest research describing the digestion process and its relationship with food bioactivity using different ‘omics’ technologies. It emphasizes the complementarity of the ‘omics’ disciplines, i.e. transcriptomics, proteomics, metabolomics, etc. (gathered under the more generic term of ‘foodomics’) and the added value of integrating such datasets. |
| Databáze: | OpenAIRE |
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