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Metabolomics in Food
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Metabolomics in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 7206

Special Issue Editors

Dr. Shikai Yan

E-Mail Website
Guest Editor
School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: pharmaceutical analysis; traditional Chinese medicine; metabolomics; network biology; natural products; quality control
Dr. Minjie Gao

E-Mail Website
Guest Editor
School of Biotechnology, Jiangnan University, Wuxi 214101, China
Interests: food ingredient production; nutrition analysis; fermentation; microbial metabolomics

Special Issue Information

Dear Colleagues,

In recent decades, metabolomics has become one of the most important tools in the field of medicine and life science, as well as in the research of food science. Convectional food research often focuses on limited chemical components or nutrients (protein, fat, carbohydrate, vitamins, minerals, etc.), while metabolomics provides a holistic view on food and its effects, emphasizing the analysis of “metabolic profiling” or “metabolic fingerprinting” based on thousands of chemical compositions in food itself or endogenous metabolic components in food-intake organisms. Metabolomics provides more powerful data support for food identification, safety assurance, food processing, and quality control and can be used to comprehensively evaluate the nutritional and biological effects (sensory, toxicity or health promoting) of food and to explore its molecular mechanism.

This Special Issue of Foods, entitled “Metabolomics in Food”, will cover metabolomics study in food science, including food quality control, nutrition analysis, functional evaluation, mechanism exploration, etc. Researchers are warmly invited to submit their original contributions (reviews, original research papers, short communications) to this Special Issue.

Dr. Shikai Yan
Dr. Minjie Gao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • untargeted metabolomics approaches to assess food quality, safety, and health-promoting function
  • biomarkers to determine food quality and health-promoting value
  • untargeted or targeted metabolomics approaches to explore the mechanism of health-promoting effects of functional food
  • methodology and applications in LC/MS-, GC/MS-, and NMR-based metabolomics for food analysis
  • integration analysis on multi-omics data for food analysis
  • bioinformatics and computational/mathematical methods for the analysis of food metabolomics data
  • metabolomics approaches used in microbial production of food ingredients and additives
  • metabolomics in gut microbiota and interaction with food components using in vitro and in vivo models

Published Papers (4 papers)

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Research

15 pages, 5570 KiB  
Article
Metabolite Fingerprinting for Identification of Panax ginseng Metabolites Using Internal Extractive Electrospray Ionization Mass Spectrometry
by Xueyan Yuan, Xiaoping Zhang, Jiaquan Xu, Jianhua Ye, Zhendong Yu and Xinglei Zhang
Foods 2023, 12(6), 1152; https://doi.org/10.3390/foods12061152 - 09 Mar 2023
Cited by 1 | Viewed by 1645
Abstract
Ginseng, a kind of functional food and medicine with high nutritional value, contains various pharmacological metabolites that influence human metabolic functions. Therefore, it is very important to analyze the composition and metabolites of ginseng. However, the analysis of active metabolites in ginseng samples [...] Read more.
Ginseng, a kind of functional food and medicine with high nutritional value, contains various pharmacological metabolites that influence human metabolic functions. Therefore, it is very important to analyze the composition and metabolites of ginseng. However, the analysis of active metabolites in ginseng samples usually involves various experimental steps, such as extraction, chromatographic separation, and characterization, which may be time-consuming and laborious. In this study, an internal extractive electrospray ionization mass spectrometry (iEESI-MS) method was developed to analyze active metabolites in ginseng samples with sequential sampling and no pretreatment. A total of 44 metabolites, with 32 ginsenosides, 6 sugars, and 6 organic acids, were identified in the ginseng samples. The orthogonal partial least-squares discriminant analysis (OPLS-DA) score plot showed a clear separation of ginseng samples from different origins, indicating that metabolic changes occurred under different growing conditions. This study demonstrated that different cultivation conditions of ginseng can be successfully discriminated when using iEESI-MS-based metabolite fingerprints, which provide an alternative solution for the quality identification of plant drugs. Full article
(This article belongs to the Special Issue Metabolomics in Food)
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8 pages, 1065 KiB  
Communication
Identification of Distinctive Primary Metabolites Influencing Broccoli (Brassica oleracea, var. Italica) Taste
by Sergio Chevilly, Laura Dolz-Edo, José Blanca, Lynne Yenush and José M. Mulet
Foods 2023, 12(2), 339; https://doi.org/10.3390/foods12020339 - 11 Jan 2023
Cited by 2 | Viewed by 1804
Abstract
Broccoli (Brassica oleracea L. var. Italica Plenck) is a cruciferous crop that is considered to be a good source of micronutrients. Better taste is a main objective for breeding, as consumers are demanding novel cultivars suited for a healthy diet, but ones [...] Read more.
Broccoli (Brassica oleracea L. var. Italica Plenck) is a cruciferous crop that is considered to be a good source of micronutrients. Better taste is a main objective for breeding, as consumers are demanding novel cultivars suited for a healthy diet, but ones that are more palatable. This study aimed to identify primary metabolites related to cultivars with better taste according to a consumer panel. For this purpose, we performed a complete primary metabolomic profile of 20 different broccoli cultivars grown in the field and contrasted the obtained data with the results of a consumer panel which evaluated the taste of the same raw buds. A statistical analysis was conducted to find primary metabolites correlating with better score in the taste panels. According to our results, sugar content is not a distinctive factor for taste in broccoli. The accumulation of the amino acids leucine, lysine and alanine, together with Myo-inositol, negatively affected taste, while a high content of γ-aminobutyric acid (GABA) is a distinctive trait for cultivars scoring high in the consumer panels. A Principal Component Analysis (PCA) allowed us to define three different groups according to the metabolomic profile of the 20 broccoli cultivars studied. Our results suggest molecular traits that could be useful as distinctive markers to predict better taste in broccoli or to design novel biotechnological or classical breeding strategies for improving broccoli taste. Full article
(This article belongs to the Special Issue Metabolomics in Food)
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11 pages, 2320 KiB  
Communication
Visualizing the Distribution of Lipids in Peanut Seeds by MALDI Mass Spectrometric Imaging
by Xin Wang, Yuning Chen, Yue Liu, Lei Ouyang, Ruonan Yao, Zhihui Wang, Yanping Kang, Liying Yan, Dongxin Huai, Huifang Jiang, Yong Lei and Boshou Liao
Foods 2022, 11(23), 3888; https://doi.org/10.3390/foods11233888 - 01 Dec 2022
Cited by 5 | Viewed by 1360
Abstract
Peanut (also called groundnut, Arachis hypogaea L.) seeds are used for producing edible oils and functional foods, and offer a rich source of lipids, proteins and carbohydrates. However, the location of these metabolites has not yet been firmly established. In the present study, [...] Read more.
Peanut (also called groundnut, Arachis hypogaea L.) seeds are used for producing edible oils and functional foods, and offer a rich source of lipids, proteins and carbohydrates. However, the location of these metabolites has not yet been firmly established. In the present study, the matrix-assisted laser desorption/ionization mass spectrometric imaging (MALDI-MSI) technique was applied to investigate spatial distribution of lipids and other key components in seeds of three peanut cultivars (ZH9, KQBH, HP). A total of 103 metabolites, including 34 lipid compounds, were putatively identified by MALDI-MSI. The abundance and spatial distribution of glycerolipids (GLs) and glycerophospholipids (GPs) were compared among the three peanut cultivars. All the identified lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE) and phosphatidylcholines (PCs) were distributed mainly in the inner part of seeds. The visualization of phosphatidic acids (PAs) and triacylglycerols (TGs) revealed a dramatic metabolic heterogeneity between the different tissues making up the seed. The non-homogeneous spatial distribution of metabolites appeared to be related to the different functions of particular tissue regions. These results indicated that MALDI-MSI could be useful for investigating the lipids of foodstuffs from a spatial perspective. The present study may contribute to the development of oil crops with higher oil yields, and to improvement of food processing. Full article
(This article belongs to the Special Issue Metabolomics in Food)
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12 pages, 3114 KiB  
Article
Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species
by Yanke Wang, Xiaojing Liu, Yongli Wang, Guiping Zhao, Jie Wen and Huanxian Cui
Foods 2022, 11(22), 3586; https://doi.org/10.3390/foods11223586 - 11 Nov 2022
Cited by 6 | Viewed by 1613
Abstract
The taste of meat is the result of complex chemical reactions. In this study, non-target metabolomics was used to resolve the taste differences in muscle tissue of four major livestock species (chicken, duck, pork, and beef). The electronic tongue was then combined to [...] Read more.
The taste of meat is the result of complex chemical reactions. In this study, non-target metabolomics was used to resolve the taste differences in muscle tissue of four major livestock species (chicken, duck, pork, and beef). The electronic tongue was then combined to identify the major taste contributors to meat. The results showed that the metabolism of chicken meat differed from that of duck, pork, and beef. The multivariate statistical analysis showed that the five important metabolites responsible for the differences were all related to taste, including creatinine, hypoxanthine, gamma-aminobutyric acid, L-glutamic acid, and L-aspartic acid. These five key taste contributors acted mainly through the amino acid metabolic pathways. In combination with electronic tongue (e-tongue) analysis, inosine monophosphate was the main contributor of umami. L-Glutamic acid and L-aspartic acid might be important contributors to the umami richness. Creatinine and hypoxanthine contributed more to the bitter aftertaste of meat. Full article
(This article belongs to the Special Issue Metabolomics in Food)
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