Recent Advances in Metabolomic Research Within Food Mycology

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-03-21 DOI:10.1016/j.jfp.2025.100494

Wanchong He

引用次数: 0

Abstract

In food science, fungi demonstrate a paradoxical role: some species contribute positively by improving food’s flavor, aroma, and texture, while others undermine food safety and quality, leading to spoilage or contamination through the production of harmful mycotoxins. When fungi colonize food materials, they produce distinct chemical profiles consisting of both primary and secondary metabolites. Metabolomics, a field dedicated to the analysis of small molecular compounds within biological entities, offers valuable insights into fungal metabolic activities and their impact on food safety and quality. This paper explores recent progress in applying metabolomics to investigate fungi within food systems, focusing on the complex interactions between fungi and their environments. Additionally, it identifies promising directions for advancing research in this rapidly evolving domain.

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食品真菌学代谢组学研究进展。

在食品科学中，真菌表现出一种矛盾的作用：一些物种通过改善食品的风味、香气和质地做出积极贡献，而另一些物种则破坏食品安全和质量，通过产生有害的真菌毒素导致腐败或污染。当真菌在食物材料中定植时，它们产生不同的化学特征，包括初级和次级代谢物。代谢组学是一个致力于分析生物实体中的小分子化合物的领域，它为真菌代谢活动及其对食品安全和质量的影响提供了有价值的见解。本文探讨了利用代谢组学研究食物系统中真菌的最新进展，重点关注真菌与其环境之间的复杂相互作用。此外，它还确定了在这个快速发展的领域推进研究的有希望的方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.