Abstract
Foodomics is the discipline aimed at studying the prevention of diseases by food, identifying chemical, biological and biochemical food contaminants, determining changes in genetically modified foods, identifying biomarkers able to confirm the authenticity and quality of foods or studying the safety, quality and traceability of foods, among other issues. It is mainly based on the use of genomic, transcriptomic, proteomic and metabolomic tools, among others, in order to understand the effect of food on animals and humans at the level of genes, messenger ribonucleic acid, proteins and metabolites. Since the first definition of Foodomics, a reasonable number of works have shown the extremely high possibilities of this discipline, which is highly based on the use of advanced analytical hyphenated techniques – especially for proteomics and metabolomics. This book chapter aims at providing a general description of the role of chromatographic and electromigration techniques that are currently being applied to achieve the main objectives of Foodomics, particularly in the proteomic and metabolomic fields, since most published works have been focused on these approaches, and to highlight relevant applications.
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Abbreviations
- 2D:
-
Two-dimensional
- ACN:
-
Acetonitrile
- C18:
-
Octadecylsilane
- CE:
-
Capillary electrophoresis
- CSIC:
-
National Research Council of Spain
- DAD:
-
Diode array detector
- ddPCR:
-
Droplet digital polymerase chain reaction
- DNA:
-
Deoxyribonucleic acid
- EOF:
-
Electroosmotic flow
- ESI:
-
Electrospray ionization
- FT:
-
Fourier transform
- GC:
-
Gas chromatography
- HILIC:
-
Hydrophilic interaction liquid chromatography
- HPLC:
-
High-performance liquid chromatography
- HRM:
-
High-resolution melting
- HS-SPME:
-
Headspace solid-phase microextraction
- ICR:
-
Ion cyclotron resonance
- IT:
-
Ion trap
- LAMP:
-
Loop-mediated isothermal amplification
- LC:
-
Liquid chromatography
- LCxLC:
-
Two-dimensional liquid chromatography
- m/z:
-
Mass/charge ratio
- MALDI:
-
Matrix-assisted laser desorption ionization
- miRNA:
-
Micro-ribonucleic acid
- mRNA:
-
Messenger ribonucleic acid
- MS:
-
Mass spectrometry
- MS/MS:
-
Tandem mass spectrometry
- NMR:
-
Nuclear magnetic resonance
- PAGE:
-
Polyacrylamide gel electrophoresis
- PCR:
-
Polymerase chain reaction
- PTM:
-
Posttranslational modification
- Q:
-
Quadrupole
- QqQ:
-
Triple quadrupole
- RNA:
-
Ribonucleic acid
- rRNA:
-
Ribosomal ribonucleic acid
- SDS:
-
Sodium dodecyl sulphate
- TOF:
-
Time-of-flight
- tRNA:
-
Transfer ribonucleic acid
- UHPLC:
-
Ultra high-performance liquid chromatography
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Acknowledgements
J.G.S. would like to thank “Cabildo de Tenerife” for the Agustín de Betancourt contract at the Universidad de La Laguna.
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González-Sálamo, J., Varela-Martínez, D.A., González-Curbelo, M.Á., Hernández-Borges, J. (2021). The Role of Chromatographic and Electromigration Techniques in Foodomics. In: Colnaghi Simionato, A.V. (eds) Separation Techniques Applied to Omics Sciences. Advances in Experimental Medicine and Biology(), vol 1336. Springer, Cham. https://doi.org/10.1007/978-3-030-77252-9_3
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