Gao Yaxin, Hou Lizhen, Gao Jie, Li Danfeng, Tian Zhiliang, Fan Bei, Wang Fengzhong, Li Shuying
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Foods. 2021 Sep 28;10(10):2294. doi: 10.3390/foods10102294.
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
发酵是一个重要的过程，它能够提供新的风味以及营养和功能性食品，以应对不断变化的消费者偏好。发酵食品具有复杂的化学成分，这些成分能够调节独特的品质特性。因此，监测发酵食品中的小分子代谢物对于阐明其品质特性以及助力提供个性化营养至关重要。近年来，代谢组学在发酵食品营养研究中的应用有所扩展。在本综述中，我们考察了代谢组学技术在食品中的应用，主要聚焦于适用于食品代谢组学的不同分析方法，并讨论这些方法的优缺点。此外，我们总结了将代谢组学应用于发酵食品风味、营养、功能和安全性综合分析的新兴研究，同时强调代谢组学在表征发酵食品品质特性方面的适用性。
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