González-Sálamo Javier, Varela-Martínez Diana Angélica, González-Curbelo Miguel Ángel, Hernández-Borges Javier
Departamento de Química, Unidad Departamental de Química Analítica, Facultad de Ciencias, Universidad de La Laguna (ULL), San Cristóbal de La Laguna, Spain.
Departamento de Ciencias Básicas, Facultad de Ingeniería, Universidad EAN, Bogotá D.C., Colombia.
Adv Exp Med Biol. 2021;1336:31-49. doi: 10.1007/978-3-030-77252-9_3.
Foodomics is the discipline aimed at studying the prevention of diseases by food, identifying chemical, biological and biochemical food contaminants, determining changes in genetically modified foods, identifying biomarkers able to confirm the authenticity and quality of foods or studying the safety, quality and traceability of foods, among other issues. It is mainly based on the use of genomic, transcriptomic, proteomic and metabolomic tools, among others, in order to understand the effect of food on animals and humans at the level of genes, messenger ribonucleic acid, proteins and metabolites. Since the first definition of Foodomics, a reasonable number of works have shown the extremely high possibilities of this discipline, which is highly based on the use of advanced analytical hyphenated techniques - especially for proteomics and metabolomics. This book chapter aims at providing a general description of the role of chromatographic and electromigration techniques that are currently being applied to achieve the main objectives of Foodomics, particularly in the proteomic and metabolomic fields, since most published works have been focused on these approaches, and to highlight relevant applications.
食品组学是一门旨在研究通过食物预防疾病、识别化学、生物和生化食品污染物、确定转基因食品的变化、识别能够确认食品真实性和质量的生物标志物或研究食品的安全性、质量和可追溯性等问题的学科。它主要基于使用基因组学、转录组学、蛋白质组学和代谢组学等工具，以便在基因、信使核糖核酸、蛋白质和代谢物水平上了解食物对动物和人类的影响。自食品组学的首个定义以来，相当数量的研究表明了这门学科的极高潜力，它高度依赖于先进的联用分析技术的使用——特别是在蛋白质组学和代谢组学方面。本章旨在对目前应用于实现食品组学主要目标的色谱和电迁移技术的作用进行总体描述，特别是在蛋白质组学和代谢组学领域，因为大多数已发表的研究都集中在这些方法上，并突出相关应用。
