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Omics Technologies in Food Science 2.0
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Omics Technologies in Food Science 2.0

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

Deadline for manuscript submissions: closed (5 August 2023) | Viewed by 6030

Special Issue Editor

Prof. Dr. Yelko Rodríguez-Carrasco

E-Mail Website
Guest Editor
Research Group in Alternative Methods for Determining Toxic Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Sciences, Universitat de València, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain
Interests: toxin; toxicity; contaminant detection; risk assessment; chromatography; spectrometry; mass spectrometry; analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food science has greatly developed in the last few years. This has led to an increasing level of attention towards the origin and quality of raw materials as well as their derived food products. Endless advances in molecular biology have allowed the implementation of efficient and universal omics tools to unequivocally identify the origin of food items and their traceability. This Special Issue invites both research and review papers in the field of omics and multiomics for food science applications. This Issue involves aspects such as food safety and food quality as well as new technologies including metabolomics, metagenomics, nutrigenomics, transcriptomics, and proteomics. Obtaining and discussing new information is an important step towards the continuous research in the area of food science.

Prof. Dr. Yelko Rodríguez-Carrasco
Guest Editor

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

  • food safety
  • food quality
  • food science
  • metabolomic
  • transcriptomic
  • proteomic
  • genomic
  • foodomic
  • bioinformatics
  • chemometrics

Published Papers (3 papers)

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Research

15 pages, 1318 KiB  
Article
1H NMR Metabolic Profiling and Meat Quality in Three Beef Cattle Breeds from Northeastern Thailand
by Chirasak Phoemchalard, Suthipong Uriyapongson, Tanom Tathong and Pitukpol Pornanek
Foods 2022, 11(23), 3821; https://doi.org/10.3390/foods11233821 - 26 Nov 2022
Cited by 4 | Viewed by 1855
Abstract
The increasing need for effective analytical tools to evaluate beef quality has prompted the development of new procedures to improve the animal sector’s performance. In this study, three beef breeds—Thai native (TN), crossbred Brahman × Thai native (BT), and crossbred Charolais × Brahman [...] Read more.
The increasing need for effective analytical tools to evaluate beef quality has prompted the development of new procedures to improve the animal sector’s performance. In this study, three beef breeds—Thai native (TN), crossbred Brahman × Thai native (BT), and crossbred Charolais × Brahman (CB)—were compared in terms of their physicochemical and metabolic profiles. The findings demonstrated that TN beef was lighter and tougher than other beef. Beef odor was stronger in BT. In addition, CB beef was the most tender and had the highest intramuscular fat content. Twenty-one different metabolites were found overall through NMR and chemometric approaches. The primary factors contributing to the difference in OPLS-DA loading plots were acetylcholine, valine, adenine, leucine, phosphocreatine, β-hydroxypyruvate, ethanol, adenosine diphosphate, creatine, acetylcholine, and lactate. The multivariate analysis indicated that these metabolites in beef cattle breeds could be distinguished using NMR spectroscopy. The results of this study provide valuable information on the quality and meat metabolites of different breeds. This could help in the development of a more accurate assessment of the quality of beef in future research. Full article
(This article belongs to the Special Issue Omics Technologies in Food Science 2.0)
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12 pages, 3903 KiB  
Article
The Genetic Architecture of Meat Quality Traits in a Crossbred Commercial Pig Population
by Zhanwei Zhuang, Jie Wu, Cineng Xu, Donglin Ruan, Yibin Qiu, Shenping Zhou, Rongrong Ding, Jianping Quan, Ming Yang, Enqin Zheng, Zhenfang Wu and Jie Yang
Foods 2022, 11(19), 3143; https://doi.org/10.3390/foods11193143 - 09 Oct 2022
Cited by 5 | Viewed by 1897
Abstract
Meat quality is of importance in consumer acceptance and purchasing tendency of pork. However, the genetic architecture of pork meat quality traits remains elusive. Herein, we conducted genome-wide association studies to detect single nucleotide polymorphisms (SNPs) and genes affecting meat pH and meat [...] Read more.
Meat quality is of importance in consumer acceptance and purchasing tendency of pork. However, the genetic architecture of pork meat quality traits remains elusive. Herein, we conducted genome-wide association studies to detect single nucleotide polymorphisms (SNPs) and genes affecting meat pH and meat color (L*, lightness; a*, redness; b*, yellowness) in 1518 three-way crossbred pigs. All individuals were genotyped using the GeneSeek Porcine 50K BeadChip. In sum, 30 SNPs and 20 genes are found to be associated with eight meat quality traits. Notably, we detect one significant quantitative trait locus (QTL) on SSC15 with a 143 kb interval for meat pH (pH_12h), together with the most promising candidate TNS1. Interestingly, two newly identified SNPs located in the TTLL4 gene demonstrate the highest phenotypic variance of pH_12h in this QTL, at 2.67%. The identified SNPs are useful for the genetic improvement of meat quality traits in pigs by assigning higher weights to associated SNPs in genomic selection. Full article
(This article belongs to the Special Issue Omics Technologies in Food Science 2.0)
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12 pages, 3202 KiB  
Article
Metabolomic Analysis on the Mechanism of Nanoselenium Biofortification Improving the Siraitia grosvenorii Nutritional and Health Value
by Chunran Zhou, Jingbang Zhang, Yangliu Wu, Haiyan Cheng, Qiuling Pang, Yuanhui Xiao, Dong Li and Canping Pan
Foods 2022, 11(19), 3019; https://doi.org/10.3390/foods11193019 - 29 Sep 2022
Cited by 5 | Viewed by 1705
Abstract
Nanoselenium (nano-Se) foliar application is crucial for enhancing plant health. However, the mechanism by which nano-Se biofortification promotes the nutritional components of Siraitia grosvenorii remains unclear. In this study, nano-Se foliar application increased the carbohydrate and amino acid contents, including glucose (23.6%), fructose [...] Read more.
Nanoselenium (nano-Se) foliar application is crucial for enhancing plant health. However, the mechanism by which nano-Se biofortification promotes the nutritional components of Siraitia grosvenorii remains unclear. In this study, nano-Se foliar application increased the carbohydrate and amino acid contents, including glucose (23.6%), fructose (39.7%), sucrose (60.6%), tryptophan (104.5%), glycine (85.9%), tyrosine (78.4%), phenylalanine (60.1%), glutamic acid (63.4%), and proline (52.5%). Nano-Se application enhanced apigenin (3.8 times), syringic acid (0.7 times), and 4-hydroxy-3,5-dimethoxycinnamic acid (1.4 times) of the phenylpropane biosynthesis pathways. Importantly, the SgCDS (31.1%), CYP-P450 (39.1%), and UGT (24.6%) were induced by nano-Se, which enhanced the mogroside V content (16.2%). Compared to the control, nano-Se treatment dramatically enhanced aromatic substances, including 2-butanone (51.9%), methylpropanal (146.3%), n-nonanal dimer (141.7%), pentanal (52.5%), and 2-pentanone (46.0%). In summary, nano-Se improves S. grosvenorii quality by increasing nutrients and volatile organic compounds and adjusting the phenylpropane pathway. Full article
(This article belongs to the Special Issue Omics Technologies in Food Science 2.0)
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