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Multi-Omics Approach in Amelioration of Food Products
Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosoma...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315205/ https://www.ncbi.nlm.nih.gov/pubmed/35903478 http://dx.doi.org/10.3389/fmicb.2022.955683 |
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author | Dutta, Bandita Lahiri, Dibyajit Nag, Moupriya Abukhader, Rose Sarkar, Tanmay Pati, Siddhartha Upadhye, Vijay Pandit, Soumya Amin, Mohamad Faiz Mohd Al Tawaha, Abdel Rahman Mohammad Said Kumar, Manoj Ray, Rina Rani |
author_facet | Dutta, Bandita Lahiri, Dibyajit Nag, Moupriya Abukhader, Rose Sarkar, Tanmay Pati, Siddhartha Upadhye, Vijay Pandit, Soumya Amin, Mohamad Faiz Mohd Al Tawaha, Abdel Rahman Mohammad Said Kumar, Manoj Ray, Rina Rani |
author_sort | Dutta, Bandita |
collection | PubMed |
description | Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosomally synthesized antimicrobial peptides that help in maintaining the quality of food. The implementation of multi-omics approach has been important for the overall enhancement of the quality of the food. This review uses various recent technologies like proteomics, transcriptomics, and metabolomics for the overall enhancement of the quality of food products. The matrix associated with the food products requires the use of sophisticated technologies that help in the extraction of a large amount of information necessary for the amelioration of the food products. This review would provide a wholesome view of how various recent technologies can be used for improving the quality food products and for enhancing their shelf-life. |
format | Online Article Text |
id | pubmed-9315205 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-93152052022-07-27 Multi-Omics Approach in Amelioration of Food Products Dutta, Bandita Lahiri, Dibyajit Nag, Moupriya Abukhader, Rose Sarkar, Tanmay Pati, Siddhartha Upadhye, Vijay Pandit, Soumya Amin, Mohamad Faiz Mohd Al Tawaha, Abdel Rahman Mohammad Said Kumar, Manoj Ray, Rina Rani Front Microbiol Microbiology Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosomally synthesized antimicrobial peptides that help in maintaining the quality of food. The implementation of multi-omics approach has been important for the overall enhancement of the quality of the food. This review uses various recent technologies like proteomics, transcriptomics, and metabolomics for the overall enhancement of the quality of food products. The matrix associated with the food products requires the use of sophisticated technologies that help in the extraction of a large amount of information necessary for the amelioration of the food products. This review would provide a wholesome view of how various recent technologies can be used for improving the quality food products and for enhancing their shelf-life. Frontiers Media S.A. 2022-07-12 /pmc/articles/PMC9315205/ /pubmed/35903478 http://dx.doi.org/10.3389/fmicb.2022.955683 Text en Copyright © 2022 Dutta, Lahiri, Nag, Abukhader, Sarkar, Pati, Upadhye, Pandit, Amin, Al Tawaha, Kumar and Ray. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Dutta, Bandita Lahiri, Dibyajit Nag, Moupriya Abukhader, Rose Sarkar, Tanmay Pati, Siddhartha Upadhye, Vijay Pandit, Soumya Amin, Mohamad Faiz Mohd Al Tawaha, Abdel Rahman Mohammad Said Kumar, Manoj Ray, Rina Rani Multi-Omics Approach in Amelioration of Food Products |
title | Multi-Omics Approach in Amelioration of Food Products |
title_full | Multi-Omics Approach in Amelioration of Food Products |
title_fullStr | Multi-Omics Approach in Amelioration of Food Products |
title_full_unstemmed | Multi-Omics Approach in Amelioration of Food Products |
title_short | Multi-Omics Approach in Amelioration of Food Products |
title_sort | multi-omics approach in amelioration of food products |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315205/ https://www.ncbi.nlm.nih.gov/pubmed/35903478 http://dx.doi.org/10.3389/fmicb.2022.955683 |
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