Omics Technology in Nutrition - Practical Lesson 1 PDF

Dairy Department Dietetic program Level 3 Course::application of OMICs technology in nutrition By Dr/ Samar Ahmed Zalma Dr/ Rehab Mohamed Shosha Pra...

Dairy Department Dietetic program Level 3 Course::application of OMICs technology in nutrition By Dr/ Samar Ahmed Zalma Dr/ Rehab Mohamed Shosha Practical lesson1  Application of omics technology in nutrition Omics Definition Omics, Is the part of biotechnology which analyzes the structure and functions of the whole makeup of a given biological function, at different levels, including the molecular gene level (“genomics”), the protein level (“proteomics”), and the metabolic level (“metabolomics”) and its impact on human health. Omics technologies can help analyze the following: 1-Shelf-life of fresh/processed products 2-Shelf-life influencing properties like accelerated rate of ripening or oxidation 3-Contaminants & allergens 4-Pathogens, foodborne illness outbreak detection, niche adaptation of pathogens 5-Detect food authenticity and integrity 6-Omics can improve food quality, food safety, and public health metrics by allowing screening and subtyping, both known and emerging pathogens, thereby meeting the market needs for the improved management of fresh produces throughout the value chain. Omics can help organizations to determine and identify a few of the unforeseeable conditions such as: 1-Identify microorganisms limiting product shelf-life 2-Facilitate pathogen detection 3-Foodborne illness cluster/outbreak detection 4-Microbial source tracking investigation 5-Omics with data analytics, help detect food authenticity, food integrity, and food fraud. Additionally, Foodomics can help in identifying: 1-Value properties of products 2-Food-related toxins and allergens 3-Effect of food on human health, for example, metabolism by evaluating cell-response 5-Factors altering metabolic properties of food components Genomics: Assessment of diverse responses to foods (personalized diet and health) and its application in accelerating urban farming and crop improvement Transcriptomics: Identifying evidence to modulate global gene expression profile by different nutrients, correlating it to disease prevention, and design microbial mitigation strategies for ready-to-eat food products Proteomics: Detecting contaminants, allergens, pathogens, cancer-causing food bioactive Metabolomics: Identifying unique chemical fingerprints of specific cellular processes for fermentation and similar processes **Post-harvest losses of fruits and vegetables in developing countries account for almost 50% of the produce. India, the world’s second-largest producer of fruits and vegetables, loses 35-40% of the produce due to excessive softening every year. Therefore, ripening associated softening is the apparent target to extend the fruit shelf-life and control post-harvest losses globally. So, omics can help regulate ripening and enhance the shelf-life of products. Omics application to regulate ripening and extend the shelf-life of banana: A vital fruit Banana has a short shelf-life, and omics can help identify essential proteins/genes responsible for regulating its ripening. Exhibit 2 illustrates an overview of the method used to identify ripening regulating factors and extend the shelf-life of banana. **The studies conducted by research institutes show that protein spots increase during maturation and are identified through protein mass fingerprinting using MALDI-TOF/TOF-MS and mass spectrophotometry. The identified proteins/genes responsible for regulating the ripening of banana can be critical in improving its shelf-life. **Experts predict that vegetables’ market value is greatly affected by their visual appearance and post-harvest shelf life. Recent progress in omics application on brassicaceous vegetables shows a transgenic approach to prolong broccoli’s shelf-life and improve its marketability. Records show various research studies that use 2-DE gel electrophoresis to identify the responsible genes and compare the proteins of wild type and transgenic lines to express delayed senescence. **Omics provide insight into microorganisms’ fundamental biological characteristics such as niche adaptation, virulence, and resistance to antimicrobials and environmental stressors (e.g., acid, heat, and desiccation). Identifying the common pathogens and their impact can help food value chain stakeholders manage their shelf-life better. For example, recently, Salmonella has seen to withstand the dry conditions and low water activity food matrices, which is a concern as Salmonella can result in potential foodborne illness outbreaks. Omics can help interpret the genes responsible for facilitating Salmonella serotypes to survive and persist in the niche. Further exploration regarding the factors promoting microbial growth can help identify potential solutions to inhibit or prevent Salmonella growth.  Genomics Is a branch of molecular biology concerned with the structure, function, evolution, and mapping of genomes. Nutrigenomics (also known as nutritional genomics) is broadly defined as the relationship between nutrients, diet, and gene expression. **Nutrigenomics gives us new insight into how food works in the body influencing health at the gene level  Importance of nutrigenomics 1- Design a customized diet based on your body genes 2- Get to know the exact supplements needed by your body 3-Determne right amount and kind of fats , carbohydrates, and vitamin rich foods 4-Find reasons for stubborn weight 5-Reaveal food allergies like gluten and lactose intolerance 6- The gene study in permanent and stays with you for your lifetime