Primjena novih metoda masene spektrometrije u prehrambenoj tehnologiji i biotehnologiji
| Autor: | Gianluca Picariello, Gianfranco Mamone, Francesco Addeo, Pasquale Ferranti |
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| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: | |
| Zdroj: | Food Technology and Biotechnology Volume 50 Issue 3 |
| ISSN: | 1334-2606 1330-9862 |
| Popis: | The revolution of 'omic' sciences has introduced integrated high-throughput approaches to address the understanding of the biochemical systems and of their dynamic evolution. In the field of food research, 'omics' are depicting a comprehensive view which largely overcomes the merely descriptive approaches of the early proteomic and metabolomic era. Thus, the recently born 'foodomics' is to be intended as a global perspective of knowledge about foods, which covers the assessment of their composition, the effects of (bio)technological processes for their production, their modifications over time and the impact that food consumption has on human health. Food proteomics and metabolomics, along with their derived 'omic' branches such as peptidomics, lipidomics and glycomics, are still evolving technologies capable of tackling the nature and the transformations of foods. In the development of the advanced 'omic' platforms, because of their potential to profile complex mixtures of biomolecules, mass spectrometry techniques have assumed an unquestionable role. Because proteins are central molecules in all biological systems, proteomic platforms are pivotal among the 'foodomic' tools, as the proteomes and related peptidomes provide biomolecular subsets mostly informative about the history of a food product. Similarly, food interactomics and metabonomics aim to study the dynamics that occur in foodstuff. The ultimate aim of foodomics is the production of high-quality and safe food products for improving human health and well-being. In this review we critically present the recent research outcomes in the field of food sciences that have been achieved through the contribution of the 'omic' methodologies relying on mass spectrometry. Revolucionarni napredak u ovoj grani znanosti doveo je do uvođenja integriranog pristupa analizi biokemijskih sustava i njihova dinamičkog razvoja. U području prehrambenih znanosti termin „omic“ opisuje sveobuhvatnu analizu koja uvelike premašuje jednostavni, opisni pristup što je prevladavao u početku proteomičke i metabolomičke ere. Novi pristup, tzv. „foodomics“ zamišljen je kao pregled cjelokupnog znanja o hrani, što obuhvaća procjenu njezina sastava, utjecaja (bio)tehnoloških procesa proizvodnje i vremena skladištenja na promjenu svojstava proizvoda, te učinak unosa hrane na zdravlje ljudi. Proteomika i metabolomika hrane, te grane znanosti proizašle iz njih, kao što su peptidomika, lipidomika i glikomika, stalno se razvijaju pa istražuju prirodne procese i transformaciju hrane. Glavnu ulogu u razvoju naprednih „omic“ tehnika ima masena spektrometrija, pomoću koje se mogu odrediti složene smjese biomolekula. Proteini su središnje molekule u svim biološkim sustavima, pa se od svih alata najviše koriste proteomički, jer se određivanjem proteoma i peptidoma može utvrditi podrijetlo prehrambenog proizvoda. Slično tome, interaktomika i metabonomika hrane proučava dinamiku procesa u namirnicama. Glavna je svrha tzv. „foodomic“ znanosti proizvesti visokokvalitetne i sigurne prehrambene proizvode koji poboljšavaju zdravlje i opće stanje organizma. U ovom su revijalnom prikazu kritički opisana nanovija dostignuća u polju prehrambenih znanosti, postignuta pomoću tzv. „omic“ metoda temeljenih na masenoj spektrometriji. |
| Databáze: | OpenAIRE |
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