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Multi-Omics Approach in Amelioration of Food Products

Dutta B 1 , Lahiri D 2 , Nag M 2 , Abukhader R 3 , Sarkar T 4 , Pati S 5 Show all authors , Upadhye V 6 , Pandit S 7 , Amin MFM 8 , Al Tawaha ARMS 9 , Kumar M 10 , Ray RR 1

Affiliations 

  • 1 Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
  • 2 Department of Biotechnology, University of Engineering & Management, Kolkata, India
  • 3 Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
  • 4 Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
  • 5 NatNov Bioscience Private Limited, Balasore, India
  • 6 Center of Research for Development (CR4D), Parul Institute of Applied Sciences (PIAS), Parul University, Vadodara, India
  • 7 Department of Life Sciences, Sharda University, Noida, India
  • 8 Faculty of Earth Science, Universiti Malaysia Kelantan, Jeli, Malaysia
  • 9 Department of Biological Sciences, Al-Hussein Bin Talal University, Ma'an, Jordan
  • 10 Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
Front Microbiol, 2022;13:955683.
PMID: 35903478 DOI: 10.3389/fmicb.2022.955683

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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