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Título: | Corroborating the bioactivity of compounds from natural sources and food by-products using foodomics: A deep study at molecular level |
Autor: | Cifuentes, Alejandro CSIC ORCID | Fecha de publicación: | 2014 | Citación: | Food Waste in the European Food Supply Chain: Challenges and Opportunities (2014) | Resumen: | Safety, quality and bioactivity of foods and food ingredients are investigated in Foodomics through the application and integration of advanced omics technologies, including genomics, transcriptomics, proteomics and/or metabolomics. The use of these advanced analytical techniques provides information on the action mechanisms at molecular level, which helps to better understand the links among natural sources, food-by-products, food and health. The main goals of Foodomics are to improve consumers' well-being, health and knowledge. In this lecture, we will present the workflow used in our laboratory to scientifically demonstrate the bioactivity of new compounds obtained from natural sources or food by-products. Namely, these Foodomics works were done to determine the anti-proliferative effect of bioactive compounds obtained from herbs, algae or microalgae, olive leaves, etc., using green extraction techniques, against different human cancer cell lines. Whole-transcriptome microarray, proteomics and MS-based non-targeted whole-metabolome approaches were employed to carry out the mentioned studies. The Foodomics strategy enabled the identification of several differentially expressed genes alone and/or linked to changed metabolic pathways that were modulated by food ingredients in cancer cells, providing new evidences at molecular level on the antiproliferative effect of new bioactive compounds. | Descripción: | Resumen del trabajo presentado al Workshop Food Waste in the European Food Supply Chain: Challenges and Opportunities celebrado en Atenas (Grecia) del 12 al 13 de mayo de 2014. | URI: | http://hdl.handle.net/10261/115142 |
Aparece en las colecciones: | (CIAL) Comunicaciones congresos |
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