Multi-omic data integration in food science and analysis

被引：14

作者：

Herraiz-Gil, Sara ^{[1
,2
,3
]}

del Carmen de Arriba, Maria ^{[1
,2
,3
,4
]}

Escamez, Maria J. ^{[1
,2
,3
,4
]}

Leon, Carlos ^{[1
,2
,3
]}

机构：

[1] Univ Carlos III Madrid UC3M, Dept Bioingenierfa, Madrid, Spain

[2] Ctr Invest Biomed Red Enfermedades Raras, ISCIII, Madrid, Spain

[3] Fundacitin Jimenez Diaz IIS FJD, Grp Ingenierfa Tejidos & Med Regenerat, Madrid, Spain

[4] Ctr Invest Energet Medioambientales & Tecnol CIEMA, Div Biomed Epitelial, Madrid, Spain

来源：

CURRENT OPINION IN FOOD SCIENCE | 2023年 / 52卷

关键词：

GUT MICROBIOTA; REVEALS; DIET;

D O I：

10.1016/j.cofs.2023.101049

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The integration of multi-omics data allows the comprehensive analysis at the molecular level of complex matrixes, such as those from food, or health and disease status, from a holistic point of view. The use of modern analytical techniques that provide massive amounts of data has been key to advance in the study of food science in different fields, such as food quality, the role of bioactive compounds, or the relationships between food and health. However, the integration of all these data still faces many challenges. In this review, we provide an up-to-date critical overview of some of the multi-omic approaches, advantages, and limitations, including information of the most relevant research published lately in this Foodomics field.

引用

页数：13

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