Metabolomics in Food and Nutrition - 1st Edition - ISBN: 9781845695125, 9780857098818

Metabolomics in Food and Nutrition

1st Edition

Editors: Bart Weimer Carolyn Slupsky
eBook ISBN: 9780857098818
Hardcover ISBN: 9781845695125
Imprint: Woodhead Publishing
Published Date: 31st October 2013
Page Count: 264
Sales tax will be calculated at check-out Price includes VAT/GST
120.00
84.00
84.00
84.00
96.00
84.00
84.00
96.00
149.00
104.30
104.30
104.30
119.20
104.30
104.30
119.20
200.00
140.00
140.00
140.00
160.00
140.00
140.00
160.00
Unavailable
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Introduction

Part I: Equipment, methods and data interpretation in metabolomics

Chapter 1: Equipment and metabolite identification (ID) strategies for mass-based metabolomic analysis

Abstract:

1.1 Introduction

1.2 Liquid chromatography

1.3 Gas chromatography

1.4 Mass spectrometry technologies

1.5 Analytical systems

1.6 Compound identification (ID) approaches

1.7 Databases for tracking and interconnections

1.8 Future trends

1.9 Sources of further information and advice

1.10 Acknowledgments

1.11 References

Chapter 2: Metabolomics using nuclear magnetic resonance (NMR)

Abstract:

2.1 Introduction

2.2 Experimental design and preparation

2.3 Experimental process and analysis

2.4 Current applications and future trends

2.5 References

2.6 Appendix: abbreviations

Chapter 3: Statistical methods in metabolomics

Abstract:

3.1 Introduction

3.2 Exploratory/visual approaches

3.3 Inferential approaches

3.4 Multiple hypothesis testing

3.5 Ensemble learning approaches

3.6 Conclusion

3.7 References

3.8 Appendix: software packages used

Chapter 4: Metabolic reconstruction databases and their application to metabolomics research

Abstract:

4.1 Introduction

4.2 Overview of Pathway/Genome Database (PGDB) construction

4.3 Querying PGDBs

4.4 Metabolomics applications

4.5 Sources of further information and advice

4.6 Conclusion

4.7 Acknowledgments

4.8 References

Part II: Applications of metabolomics in humans, plants and food

Chapter 5: Human samples for health assessments

Abstract:

5.1 Introduction

5.2 Sample collections and biobanks

5.3 Variation in metabolite profiles of human biofluids and tissues

5.4 Standards for metabolomic studies

5.5 Conclusions and future trends

5.6 References

Chapter 6: Metabolomics in nutrition

Abstract:

6.1 Introduction

6.2 Epidemiological studies and biomarkers of food intake

6.3 Diet and metabolic syndrome

6.4 The role of intestinal microbiota in nutrition

6.5 Perspectives in nutrition research

6.6 Future trends

6.7 References

Chapter 7: Current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications

Abstract:

7.1 Introduction

7.2 Analysis of human milk oligosaccharides (HMOs)

7.3 Applications of HMO analysis

7.4 Conclusion

7.5 References

Chapter 8: Metabolomic analysis of plants and crops

Abstract:

8.1 Introduction

8.2 Metabolomic studies on selected Poaceae species

8.3 Metabolomic studies on selected Solanaceae species

8.4 Metabolomic studies on selected Fabaceae species

8.5 Metabolomic studies on selected Brassicaceae and Lamiaceae species

8.6 Plant/crop metabolome databases

8.7 Future trends

8.8 References

Chapter 9: Metabolomics for the safety assessment of genetically modified (GM) crops

Abstract:

9.1 Introduction

9.2 Solanaceous crops

9.3 Cereal crops

9.4 Other crops

9.5 Metabolomics as part of a regulatory risk assessment procedure for the development and evaluation of genetically modified (GM) crops

9.6 Metabolomics and GM food safety: future trends

9.7 Acknowledgements

9.8 References

Chapter 10: Applications of metabolomics in food science: food composition and quality, sensory and nutritional attributes

Abstract:

10.1 Introduction

10.2 Metabolomics for compound identification: authentication and pathogen detection

10.3 Metabolomics for predicting sensory attributes

10.4 Metabolomics and food processing and safety

10.5 Conclusion

10.6 References

Index


Description

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry.

Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes.

With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area.

Key Features

  • Provides an overview of the current and potential future use of metabolomics in the food industry
  • Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results
  • Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications

Readership

Industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods


Details

No. of pages:
264
Language:
English
Copyright:
© Woodhead Publishing 2013
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857098818
Hardcover ISBN:
9781845695125

Ratings and Reviews


About the Editors

Bart Weimer Editor

Dr. Weimer's laboratory group focuses on microbial physiology and function. Research on host/microbe interactions has led to the elucidation of the competitive binding of beneficial bacteria to the gut epithelium and the resulting displacement of pathogenic bacteria such as salmonella. Using genomics and functional genomics — gene expression, metabolomics, proteomics, and metagenomics — Dr. Weimer's program examines the mechanisms of gene interplay to produce a specific phenotype and the metabolism involved in the process. The interplay between the host, the microbe, and the interdependent response is a key question for his program. The primary thrust of his program is the systems biology of biological processes important for bacterial growth, survival, and persistence. Recent work has focused on the specifics of bacterial adhesion in the gut. By using the Caco 2 cell model, Dr. Weimer has explored the binding of specific bacterial strains, the competitive binding of beneficial and pathogenic bacteria, the discovery of the molecular mechanisms of adhesion, and the cellular signaling that takes place when bacteria adhere to the intestinal wall. In addition, the group has investigated the adhesion and competitive binding of bacteria grown on human milk oligosaccharides compared with lactose. The findings of this research will pave the way toward understanding the underlying mechanisms of the benefits of “good bacteria” and how they modulate host immunity.

Affiliations and Expertise

Professor, School of Veterinary Medicine, Faculty Coordinator - Technology Management and Corporate Relations, University of California, Davis, CA, USA

Carolyn Slupsky Editor

Carolyn M. Slupsky is an Associate Professor and Nutritionist at the Foods For Health Institute, University of California, Davis, USA.

Affiliations and Expertise

University of California, Davis, USA