Multi-Omics Approach in Amelioration of Food Products

Bandita Dutta; Dibyajit Lahiri; Moupriya Nag; Rose Abukhader; Tanmay Sarkar; Siddhartha Pati; Vijay Upadhye; Soumya Pandit; Mohamad Faiz Mohd Amin; Abdel Rahman Mohammad Said Al Tawaha; Manoj Kumar; Rina Rani Ray

doi:10.3389/fmicb.2022.955683

Multi-Omics Approach in Amelioration of Food Products

Bandita Dutta, Dibyajit Lahiri, Moupriya Nag, Rose Abukhader, Tanmay Sarkar, Siddhartha Pati, Vijay Upadhye, Soumya Pandit, Mohamad Faiz Mohd Amin, Abdel Rahman Mohammad Said Al Tawaha, Manoj Kumar, Rina Rani Ray

Research output: Contribution to journal › Review article › peer-review

7 Scopus citations

Abstract

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.

Original language	English
Article number	955683
Journal	Frontiers in Microbiology
Volume	13
DOIs	https://doi.org/10.3389/fmicb.2022.955683
State	Published - 12 Jul 2022
Externally published	Yes

Keywords

bacteriocin
food products
metabolomics
proteomics
transcriptomics

ASJC Scopus subject areas

Microbiology
Microbiology (medical)

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10.3389/fmicb.2022.955683

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title = "Multi-Omics Approach in Amelioration of Food Products",

abstract = "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.",

keywords = "bacteriocin, food products, metabolomics, proteomics, transcriptomics",

author = "Bandita Dutta and Dibyajit Lahiri and Moupriya Nag and Rose Abukhader and Tanmay Sarkar and Siddhartha Pati and Vijay Upadhye and Soumya Pandit and Amin, {Mohamad Faiz Mohd} and {Al Tawaha}, {Abdel Rahman Mohammad Said} and Manoj Kumar and Ray, {Rina Rani}",

note = "Publisher Copyright: Copyright {\textcopyright} 2022 Dutta, Lahiri, Nag, Abukhader, Sarkar, Pati, Upadhye, Pandit, Amin, Al Tawaha, Kumar and Ray.",

year = "2022",

month = jul,

day = "12",

doi = "10.3389/fmicb.2022.955683",

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AU - Dutta, Bandita

AU - Lahiri, Dibyajit

AU - Nag, Moupriya

AU - Abukhader, Rose

AU - Sarkar, Tanmay

AU - Pati, Siddhartha

AU - Upadhye, Vijay

AU - Pandit, Soumya

AU - Amin, Mohamad Faiz Mohd

AU - Al Tawaha, Abdel Rahman Mohammad Said

AU - Kumar, Manoj

AU - Ray, Rina Rani

PY - 2022/7/12

Y1 - 2022/7/12

N2 - 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.

AB - 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.

KW - bacteriocin

KW - food products

KW - metabolomics

KW - proteomics

KW - transcriptomics

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U2 - 10.3389/fmicb.2022.955683

DO - 10.3389/fmicb.2022.955683

M3 - Review article

C2 - 35903478

SN - 1664-302X

VL - 13

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

M1 - 955683

ER -

Multi-Omics Approach in Amelioration of Food Products

Abstract

Keywords

ASJC Scopus subject areas

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