We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience, read our Cookie Policy

Recent Foodomic Developments to Investigate the Bioactivity of Dietary Ingredients

Video   Mar 03, 2015

 

Safety, quality and bioactivity of foods and food ingredients can be investigated today at molecular level thanks to Foodomics [1-4], via the application and integration of advanced omics platforms, including genomics, transcriptomics, proteomics and/or metabolomics. In this work, we will present the fundamentals of Foodomics, discussing the role of this new discipline to solve some current and future challenges in food science and nutrition, and showing several Foodomics applications carried out in our laboratory related to food quality and food bioactivity. Namely, these Foodomics works were done: i) to evaluate the quality of (transgenic vs. non-transgenic) foods, ii) to investigate the possibilities of Foodomics in Alzheimer’s disease studies and, iii) to determine the anti-proliferative effect of food ingredients against different human cancer cell lines. Whole-transcriptome microarray, proteomics and MS-based non-targeted whole-metabolome approaches were employed to carry out the mentioned studies. These Foodomics strategies enabled: i) the identification of metabolite differences that could be used as food quality markers, ii)  the identification of biomarkers for early detection of Alzheimer’s disease which should allow to investigate the effect of diet on this illness, and iii) the identification of several differentially expressed genes alone and/or linked to changed metabolic pathways that were modulated by food ingredients in cancer cells, providing new evidences at molecular level on the antiproliferative effect of food compounds. 

 
 
 
 

Recommended Videos

Antimicrobial Resistance and Food Safety

Video

Antimicrobial resistance (AMR) poses a serious health risk to humans and animals in the EU and beyond. This video explains what AMR is and what is being done to reduce the problem.

WATCH NOW

Should You Eat a Low-gluten Diet?

Video

When healthy people eat a low-gluten and fibre-rich diet compared with a high-gluten diet they experience less intestinal discomfort including less bloating, a new study shows. The researchers attribute the impact of diet on healthy adults more to change in composition of dietary fibres than gluten itself.

WATCH NOW

Thixotropy - What is it? Why is it important? How do I measure it?

Video

Professor Howard Barnes provides an overview of thixotropy in this webinar, including its description, measurement, and importance across various industries and applications.

WATCH NOW

 

Like what you just watched? You can find similar content on the communities below.

Applied Sciences

To personalize the content you see on Technology Networks homepage, Log In or Subscribe for Free

LOGIN SUBSCRIBE FOR FREE