Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

Autores
Mozzi, Fernanda Beatriz; Ortiz, María Eugenia; Bleckwedel, Juliana; de Vuyst, Luc; Pescuma, Micaela
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: de Vuyst, Luc. Vrije Unviversiteit Brussel. Faculty of Sciences and Bio-engineering Sciences; Bélgica;
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Materia
Metabolomics
Metabolic Profiling
Lactic Acid Bacteria
Fermented Foods
Probiotics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2550
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2550
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network_name_str CONICET Digital (CONICET)
spelling Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteriaMozzi, Fernanda BeatrizOrtiz, María EugeniaBleckwedel, Julianade Vuyst, LucPescuma, MicaelaMetabolomicsMetabolic ProfilingLactic Acid BacteriaFermented FoodsProbioticshttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Fil: de Vuyst, Luc. Vrije Unviversiteit Brussel. Faculty of Sciences and Bio-engineering Sciences; Bélgica;Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;Elsevier Science2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2550Mozzi, Fernanda Beatriz; Ortiz, María Eugenia; Bleckwedel, Juliana; de Vuyst, Luc; Pescuma, Micaela; Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria; Elsevier Science; Food Research International; 54; 1; 11-2013; 1152-11610963-9969enginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.11.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:45Zoai:ri.conicet.gov.ar:11336/2550instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:47.151CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
title Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
spellingShingle Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
Mozzi, Fernanda Beatriz
Metabolomics
Metabolic Profiling
Lactic Acid Bacteria
Fermented Foods
Probiotics
title_short Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
title_full Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
title_fullStr Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
title_full_unstemmed Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
title_sort Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria
dc.creator.none.fl_str_mv Mozzi, Fernanda Beatriz
Ortiz, María Eugenia
Bleckwedel, Juliana
de Vuyst, Luc
Pescuma, Micaela
author Mozzi, Fernanda Beatriz
author_facet Mozzi, Fernanda Beatriz
Ortiz, María Eugenia
Bleckwedel, Juliana
de Vuyst, Luc
Pescuma, Micaela
author_role author
author2 Ortiz, María Eugenia
Bleckwedel, Juliana
de Vuyst, Luc
Pescuma, Micaela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Metabolomics
Metabolic Profiling
Lactic Acid Bacteria
Fermented Foods
Probiotics
topic Metabolomics
Metabolic Profiling
Lactic Acid Bacteria
Fermented Foods
Probiotics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
Fil: de Vuyst, Luc. Vrije Unviversiteit Brussel. Faculty of Sciences and Bio-engineering Sciences; Bélgica;
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina;
description Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2550
Mozzi, Fernanda Beatriz; Ortiz, María Eugenia; Bleckwedel, Juliana; de Vuyst, Luc; Pescuma, Micaela; Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria; Elsevier Science; Food Research International; 54; 1; 11-2013; 1152-1161
0963-9969
url http://hdl.handle.net/11336/2550
identifier_str_mv Mozzi, Fernanda Beatriz; Ortiz, María Eugenia; Bleckwedel, Juliana; de Vuyst, Luc; Pescuma, Micaela; Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria; Elsevier Science; Food Research International; 54; 1; 11-2013; 1152-1161
0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.11.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270131996065792
score 13.13397

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