Kussmann Martin, Affolter Michael, Nagy Kornél, Holst Birgit, Fay Laurent B
Bioanalytical Science Department, Nestlé Research Center, Nestec Ltd, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland.
Mass Spectrom Rev. 2007 Nov-Dec;26(6):727-50. doi: 10.1002/mas.20147.
In modern nutrition research, mass spectrometry has developed into a tool to assess health, sensory as well as quality and safety aspects of food. In this review, we focus on health-related benefits of food components and, accordingly, on biomarkers of exposure (bioavailability) and bioefficacy. Current nutrition research focuses on unraveling the link between dietary patterns, individual foods or food constituents and the physiological effects at cellular, tissue and whole body level after acute and chronic uptake. The bioavailability of bioactive food constituents as well as dose-effect correlations are key information to understand the impact of food on defined health outcomes. Both strongly depend on appropriate analytical tools to identify and quantify minute amounts of individual compounds in highly complex matrices--food or biological fluids--and to monitor molecular changes in the body in a highly specific and sensitive manner. Based on these requirements, mass spectrometry has become the analytical method of choice with broad applications throughout all areas of nutrition research. The current review focuses on selected areas of application: protein and peptide as well as nutrient and metabolite analysis.
在现代营养研究中，质谱分析法已发展成为一种用于评估食品健康、感官以及质量和安全方面的工具。在本综述中，我们关注食品成分对健康的益处，并相应地关注暴露生物标志物（生物利用度）和生物功效。当前的营养研究重点在于揭示饮食模式、单一食物或食物成分与急性和慢性摄入后细胞、组织及全身水平的生理效应之间的联系。生物活性食品成分的生物利用度以及剂量效应关系是理解食品对特定健康结果影响的关键信息。这两者都强烈依赖于合适的分析工具，以便在高度复杂的基质（食品或生物流体）中识别和定量微量的单个化合物，并以高度特异性和敏感性的方式监测体内的分子变化。基于这些要求，质谱分析法已成为营养研究各个领域广泛应用的首选分析方法。本综述聚焦于选定的应用领域：蛋白质和肽以及营养物和代谢物分析。
