代谢组学在食品真菌学中的新发现

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-05-10 DOI:10.1016/j.cofs.2024.101175

Marta Sousa Silva, Carlos Cordeiro

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引用次数: 0

摘要

在食品领域，真菌扮演着双重角色：有些真菌能提升食品的风味和口感，有些真菌则会导致腐败和污染，并通过霉菌毒素对人类健康造成危害。真菌通过合成初级和次级代谢物，在其定植的食物上留下独特的化学特征。代谢组学侧重于研究生物系统中存在的小分子，有助于深入了解真菌的代谢过程及其对食品质量和安全的影响。本综述探讨了代谢组学在食品真菌学方面的最新进展，重点介绍了代谢组学在了解真菌与食品底物相互作用方面的应用。此外，还讨论了该领域的未来发展方向。

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New findings in metabolomics in food mycology

In the domain of food, fungi exhibit a dual role: while some enhance flavour and texture of food, others cause spoilage and contamination, posing risks to human health through mycotoxins. Fungi leave their unique chemical signature on the foods they colonise through the synthesis of primary and secondary metabolites. Metabolomics, focusing on the study of small molecules present in biological systems, provides insights into fungal metabolic processes and their impact on food quality and safety. This review explores the recent advancements in metabolomics for food mycology, highlighting its applications in understanding fungal interactions with food substrates. Moreover, future directions in this area are discussed.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.