www.sciencedirect.com Open in urlscan Pro
162.159.129.81  Public Scan

Form analysis
1 forms found in the DOM

GET /search#submit

<form class="QuickSearch" action="/search#submit" method="get" aria-label="form"><input type="search" class="query" aria-label="Search ScienceDirect" name="qs" placeholder="Search ScienceDirect"><button class="button button-primary" type="submit"
    aria-label="Submit search"><span class="button-text"><svg focusable="false" viewBox="0 0 100 128" height="20" width="18.75" class="icon icon-search">
        <path
          d="m19.22 76.91c-5.84-5.84-9.05-13.6-9.05-21.85s3.21-16.01 9.05-21.85c5.84-5.83 13.59-9.05 21.85-9.05 8.25 0 16.01 3.22 21.84 9.05 5.84 5.84 9.05 13.6 9.05 21.85s-3.21 16.01-9.05 21.85c-5.83 5.83-13.59 9.05-21.84 9.05-8.26 0-16.01-3.22-21.85-9.05zm80.33 29.6l-26.32-26.32c5.61-7.15 8.68-15.9 8.68-25.13 0-10.91-4.25-21.17-11.96-28.88-7.72-7.71-17.97-11.96-28.88-11.96s-21.17 4.25-28.88 11.96c-7.72 7.71-11.97 17.97-11.97 28.88s4.25 21.17 11.97 28.88c7.71 7.71 17.97 11.96 28.88 11.96 9.23 0 17.98-3.07 25.13-8.68l26.32 26.32 7.03-7.03">
        </path>
      </svg></span></button><input type="hidden" name="origin" value="article"><input type="hidden" name="zone" value="qSearch"></form>

Text Content

JavaScript is disabled on your browser. Please enable JavaScript to use all the
features on this page. Skip to main content Skip to article
ScienceDirect
 * Journals & Books

 * 
 * 

Corporate sign inSign in / register

View PDF
 * Access through your institution
 * Purchase PDF




ARTICLE PREVIEW

 * Abstract
 * Introduction
 * Section snippets
 * References (55)
 * Recommended articles (6)


CURRENT OPINION IN FOOD SCIENCE

Available online 2 September 2022, 100920
In Press, Journal Pre-proofWhat are Journal Pre-proof articles?




COULD FOODOMICS HOLD THE KEY TO UNLOCKING THE ROLE OF PREBIOTICS IN GUT
MICROBIOTA AND IMMUNITY?☆

Author links open overlay panelLisa F.M. Lee
NenThat11BaojunXu22JessicaPandohee33
Show more
Add to Mendeley
Share
Cite
https://doi.org/10.1016/j.cofs.2022.100920Get rights and content



Prebiotics research in the last decade has come a long way due to the maturation
of omics technologies (genomics, transcriptomics, proteomics, metabolomics and
foodomics) and bioinformatics tools. Nowadays prebiotics are not only thought of
as oligosaccharides, but several classes of compounds which have been proven to
have prebiotic characteristics and thousands of new sources of prebiotics are
still under exploration. The discovery of novel prebiotics means that further
research is needed to understand their roles in the microbiota and the host. The
relationship between the gut microbiota and its host is crucial in determining
the host well-being and the ability of the microbiota to thrive. A dysbiosis in
this relationship can cause severe illnesses. This review discusses how omics
technologies can be used in prebiotics research.


INTRODUCTION

Prebiotics are biochemical compounds that can be metabolized by the gut
microbiota. Although originally thought to be nondigestible carbohydrates, a
plethora of biomolecules including prebiotic oligosaccharides, fermentable
fibers, polyphenols, non-carbohydrate substrates and fatty acids have been shown
to act as prebiotics [1]. Polyphenols, in particular, have been shown to promote
the production of short chain fatty acids and the growth of microorganism with
prebiotic functions in preclinical studies [2]. These nutraceutical compounds
can be found in nature in fruits, vegetables, seeds, honey and cereals or
fermented foods such as kimchi [3]. Since prebiotics are the food of the gut
microbiota, they play an important role in maintaining a healthy and balanced
intestinal micro-organism composition and diversity. In the intestines,
prebiotics are digested to short chain fatty acids (SCFAs) that are responsible
for enhancing immunity, inflammation and metabolism [4]. Despite their potential
for beneficial impacts on human health, the consumption and use of prebiotics
are still widely underestimated.

Until recently, the development of low-cost sequencing techniques and
bioinformatic tools has driven research in the characterization of the
microbiota (ensemble of bacteria, archaea, fungi, protozoans, virus and
parasites living within the host) and its role in health and disease 5, 6.
Discoveries in the search for new prebiotics as well as the ways they affect our
body and their mechanism of action have not experienced the same boost until
recently because they required an interdisciplinary approach in order to
assemble data collected from the profiling of the consumed food, gut microbiota,
host metabolome and health status. This was only made possible with new tools
and techniques (timeline shown in Fig. 1); foodomics is a new field of research
that precisely addresses all the criteria needed. Foodomics involves the study
of food and nutrition using omics tools. By using a system-biology approach, it
is possible to monitor the fate of food nutrients from consumption to absorption
and more importantly to link the metabolites to one’s gut microbiota and health
or disease status [7].

This review presents the new discoveries describing further the role of
prebiotics on the human health as a result of the recent developments in
foodomics. It discusses the implications of different prebiotics and the
composition of the gut microbiota in several diseases such as autoimmune
disorders. More importantly, the review proposes how the use of prebiotics can
improve the subtle relationship between the gut microbiota and the immune
system.


SECTION SNIPPETS


RECENT DEVELOPMENTS IN TOOLS

Metabolomics is the youngest of all the current omics technologies and is
carried out in two approaches. The first approach consists of untargeted
metabolomics, which seeks to detect and characterize all the metabolites present
in a sample. Untargeted metabolomics is used as a discovery and exploratory mean
to generate a hypothesis. The second approach is targeted metabolomics, which is
used for hypothesis testing and understanding the cause of an intervention.
Targeted metabolomics focusses on


PREBIOTICS

Foodomics is applied in several aspects of prebiotics research. Although
oligosaccharides such as fructo-oligosaccharides (FOS), galacto-oligosaccharides
(GOS), xylo-oligosaccharides (XOS) and inulin are the most common and well-known
prebiotics, there is still a need for finding novel prebiotics which makes the
application of foodomics and microbiome tools useful and necessary. For example,
polyphenols are secondary metabolites produced by plants due to abiotic stress
and have antimicrobial


THE ROLE OF GUT MICROBIOTA AND GUT INTESTINAL LAYER IN IMMUNITY

The gut intestinal layer plays a vital role in preventing invasions from
pathogens as the human gastrointestinal tract is constantly exposed to the
external environment 36, 37. Therefore, maintaining the integrity of the
intestinal barrier is crucial for health as an imbalance in the permeability has
led to other health disorders. The gut also harbors a vast and diverse microbial
community amounting to 100 trillion and which has developed a mutualistic
relationship with its host [38]. This


EFFECT OF PREBIOTICS ON THE GUT MICROBIOTA

Prebiotics introduced through diet exert many benefits in the gut as they
promote bacterial growth and activities in the microbiota [45]. They are
fermented by commensal bacteria in the intestine leading to production of SCFAs
including formate, acetate, butyrate and propionate [46]. SCFAs are beneficial
to the host as they possess antimicrobial properties and maintain the integrity
of the gut intestinal layer. Feng, Wang [47] reported the protective role of
SCFAs on the gut intestinal layer as


CONCLUSIONS

With recent advances in techniques targeted at gut microbiota studies, a better
understanding and knowledge have been acquired leading to an improved
application of prebiotics to alleviate symptoms and improve on health disorders.
However, further research is important to discover novel prebiotics and
determine their effects on other organs through modulation of the gut
microbiota. Moreover, each prebiotic has a singular effect on different
population groups which highlights the importance in


FUNDING

This study is supported by one grant (project code: R202107) from BNU-HKBU
United International College


DECLARATION OF COMPETING INTEREST

The authors declare that they have no known competing financial interests or
personal relationships that could have appeared to influence the work reported
in this paper.




REFERENCES (55)

 * A. Watanabe et al.
   
   
   SUPPLEMENTATION OF 1-KESTOSE MODULATES THE GUT MICROBIOTA COMPOSITION TO
   AMELIORATE GLUCOSE METABOLISM IN OBESITY-PRONE HOSTS
   
   
   NUTRIENTS
   
   (2021)
 * T. Takiishi et al.
   
   
   INTESTINAL BARRIER AND GUT MICROBIOTA: SHAPING OUR IMMUNE RESPONSES
   THROUGHOUT LIFE
   
   
   TISSUE BARRIERS
   
   (2017)
 * A. Rashidinejad et al.
   
   
   CO-ENCAPSULATION OF PROBIOTICS WITH PREBIOTICS AND THEIR APPLICATION IN
   FUNCTIONAL/SYNBIOTIC DAIRY PRODUCTS
   
   
   CRIT REV FOOD SCI NUTR
   
   (2022)
 * H. Seong et al.
   
   
   COMPARATIVE ANALYSIS OF PREBIOTIC EFFECTS OF SEAWEED POLYSACCHARIDES
   LAMINARAN, PORPHYRAN, AND ULVAN USING IN VITRO HUMAN FECAL FERMENTATION
   
   
   J FUNCT FOODS
   
   (2019)
 * N. Petkova
   
   
   CHARACTERIZATION OF INULIN FROM BLACK SALSIFY (SCORZONERA HISPANICA L.) FOR
   FOOD AND PHARMACEUTICAL PURPOSES.
   
   
   ASIAN JOURNAL OF PHARMACEUTICAL AND CLINICAL RESEARCH
   
   (2018)
 * G. Chen et al.
   
   
   EFFECTS OF CYANIDIN-3-O-GLUCOSIDE ON 3-CHLORO-1,2-PROPANEDIOL INDUCED
   INTESTINAL MICROBIOTA DYSBIOSIS IN RATS
   
   
   FOOD CHEM TOXICOL
   
   (2019)
 * T. Hu et al.
   
   
   NEXT-GENERATION SEQUENCING TECHNOLOGIES: AN OVERVIEW
   
   
   HUM IMMUNOL
   
   (2021)
 * J. Pandohee et al.
   
   
   CHEMICAL FINGERPRINTING OF PETROCHEMICALS FOR ARSON INVESTIGATIONS USING
   TWO-DIMENSIONAL GAS CHROMATOGRAPHY-FLAME IONISATION DETECTION AND
   MULTIVARIATE ANALYSIS
   
   
   SCI JUSTICE
   
   (2020)
 * I. Ortea
   
   
   FOODOMICS IN HEALTH: ADVANCED TECHNIQUES FOR STUDYING THE BIOACTIVE ROLE OF
   FOODS
   
   
   TRAC TRENDS IN ANALYTICAL CHEMISTRY
   
   (2022)
 * A.M. Alves-Santos et al.
   
   
   PREBIOTIC EFFECT OF DIETARY POLYPHENOLS: A SYSTEMATIC REVIEW
   
   
   J FUNCT FOODS
   
   (2020)

M. Cunningham et al.


SHAPING THE FUTURE OF PROBIOTICS AND PREBIOTICS


TRENDS MICROBIOL

(2021)
L. Cheng et al.


SOURCES, PROCESSING-RELATED TRANSFORMATION, AND GUT AXIS REGULATION OF
CONVENTIONAL AND POTENTIAL PREBIOTICS


J AGRIC FOOD CHEM

(2022)
Y. Yao et al.


THE ROLE OF SHORT-CHAIN FATTY ACIDS IN IMMUNITY, INFLAMMATION AND METABOLISM


CRIT REV FOOD SCI NUTR

(2022)
L.K. Ursell et al.


DEFINING THE HUMAN MICROBIOME


NUTR REV

(2012)
Y. Fan et al.


GUT MICROBIOTA IN HUMAN METABOLIC HEALTH AND DISEASE


NAT REV MICROBIOL

(2021)
A. Bauermeister et al.


MASS SPECTROMETRY-BASED METABOLOMICS IN MICROBIOME INVESTIGATIONS


NAT REV MICROBIOL

(2022)
J. Pandohee et al.


REVIEW OF THE RECENT DEVELOPMENTS IN METABOLOMICS-BASED PHYTOCHEMICAL RESEARCH


CRIT REV FOOD SCI NUTR

(2021)
A. Shafaei et al.


SENSITIVE AND QUANTITATIVE DETERMINATION OF SHORT-CHAIN FATTY ACIDS IN HUMAN
SERUM USING LIQUID CHROMATOGRAPHY MASS SPECTROMETRY


ANAL BIOANAL CHEM

(2021)
J. Pandohee et al.


A LONGITUDINAL STUDY OF AROMA EVOLUTION IN COFFEE‐FLAVOURED MILK USING GAS
CHROMATOGRAPHY–OLFACTOMETRY.


INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

(2022)
J. Pandohee et al.


OFF-LINE TWO-DIMENSIONAL LIQUID CHROMATOGRAPHY FOR METABOLOMICS: AN EXAMPLE
USING AGARICUS BISPORUS MUSHROOMS EXPOSED TO UV IRRADIATION.


METABOLOMICS

(2015)
R.A. Gibbs


THE HUMAN GENOME PROJECT CHANGED EVERYTHING


NATURE REVIEWS GENETICS

(2020)
J.E. Lunshof et al.


PERSONAL GENOMES IN PROGRESS: FROM THE HUMAN GENOME PROJECT TO THE PERSONAL
GENOME PROJECT


DIALOGUES CLIN NEUROSCI

(2010)
R. Tautenhahn et al.


AN ACCELERATED WORKFLOW FOR UNTARGETED METABOLOMICS USING THE METLIN DATABASE


NAT BIOTECHNOL

(2012)
S. Subramaniam et al.


LIPIDMAPS CORE UPDATE


NATURE PRECEDINGS

(2007)
J.G. Caporaso et al.


QIIME ALLOWS ANALYSIS OF HIGH-THROUGHPUT COMMUNITY SEQUENCING DATA


NATURE METHODS

(2010)
P.D. Schloss et al.


INTRODUCING MOTHUR: OPEN-SOURCE, PLATFORM-INDEPENDENT, COMMUNITY-SUPPORTED
SOFTWARE FOR DESCRIBING AND COMPARING MICROBIAL COMMUNITIES


APPL ENVIRON MICROBIOL

(2009)
K.P. Keegan et al.


MG-RAST, A METAGENOMICS SERVICE FOR ANALYSIS OF MICROBIAL COMMUNITY STRUCTURE
AND FUNCTION

View more references


CITED BY (0)




RECOMMENDED ARTICLES (6)

 * Research article
   
   
   ACRYLAMIDE IN SUGAR PRODUCTS
   
   Current Opinion in Food Science, Volume 45, 2022, Article 100841
   Show abstract
   
   Sugar (sucrose) is a naturally occurring carbohydrate that produces a sweet
   taste, being found in every fruit, vegetable and even nuts. Sugar cane and
   sugar beet are the main plants from which the greatest amount of sugar is
   obtained through the application of several processes, including harvesting,
   clarification, evaporation–concentration, and a centrifugation stage that can
   be included or not. In the evaporation–concentration stage, a series of
   complex chemical reactions take place, such as caramelization and the
   Maillard reaction, which generate the desirable color and aroma, but may be
   also associated with the formation of potentially toxic compounds such as
   acrylamide, a chemical contaminant that has been shown to produce neurotoxic
   and potentially carcinogenic and genotoxic effects. This review aims to
   present the main advances in relation to the occurrence, formation, influence
   of processing, mitigation, and exposure of acrylamide in sugars products.

 * Research article
   
   
   TOXICOLOGY OF FOOD-RELATED COMPOUNDS: UPDATES AND RECENT RESEARCH
   
   Current Opinion in Food Science, Volume 24, 2018, pp. iii-iv
   
   
 * Research article
   
   
   SO WHY WOULD MY PAPER BE REJECTED?
   
   Injury, Volume 45, Issue 9, 2014, pp. 1285-1286
   
   
 * Research article
   
   
   SPATIAL HETEROGENEITY OF THE MICROBIOME AND METABOLOME PROFILES OF
   HIGH-TEMPERATURE DAQU IN THE SAME WORKSHOP
   
   Food Research International, Volume 156, 2022, Article 111298
   Show abstract
   
   High-temperature Daqu, usually used as a fermentation starter for
   sauce-flavor Baijiu production, plays an essential role in the yield and
   flavor quality of Baijiu. The environmental heterogeneity of different
   locations in the workshop during fermentation led to the final production of
   Daqu with three different types (i.e., white, yellow, and black Daqu). How to
   use these three types of Daqu in Baijiu production mainly depends on the
   workers’ experience so far. Here, we aimed to reveal the potential functions
   of different types of Daqu by comparing enzyme activity, volatile
   metabolites, and microbiota characteristics. White_Qu exhibited the highest
   liquefaction and saccharification enzyme activities, while the highest
   neutral proteinase and cellulase enzyme activities were detected in black_Qu.
   The total volatile content of yellow_Qu and black_Qu was roughly double that
   of white_Qu, and multivariate analysis revealed distinct volatile
   dissimilarities across different types of Daqu. Significant differences in
   bacterial and fungal community structures, assembly patterns, and potential
   functional profiles were discovered among different types of Daqu. At the
   genus level, Oceanobacillus and Thermomyces dominated the white_Qu
   microbiota, and the abundant microbes in yellow_Qu and black_Qu were
   scattered in Kroppenstedtia and Thermoascus. Bacterial and fungal communities
   were dominated by deterministic and stochastic assembly processes,
   respectively, suggesting that bacteria may be more affected by abiotic
   environmental factors and species interaction than fungi. Co-occurrence
   network analysis showed positive correlations characterized Daqu microbial
   networks, and network topological features indicated stronger interactions
   between bacterial taxa compared with fungal community. The Spearman
   correlation analysis revealed that four bacterial genera (Kroppenstedtia,
   Virgibacillus, Scopulibacillus, and Staphylococcus) and two fungal genera
   (Thermoascus and Aspergillus) exhibited positive correlations with almost all
   of the abundant volatiles. This work reveals that spatially varying
   environments lead to the microbiome and metabolome heterogeneity of
   high-temperature Daqu in the same workshop.

 * Research article
   
   
   SIMULTANEOUS QUANTIFICATION OF PROTEIN EXPRESSION AND MODIFICATIONS BY
   TOP-DOWN TARGETED PROTEOMICS: A CASE OF THE SARCOMERIC SUBPROTEOME
   
   Molecular & Cellular Proteomics, Volume 18, Issue 3, 2019, pp. 594-605
   Show abstract
   
   Determining changes in protein expression and post-translational
   modifications (PTMs) is crucial for elucidating cellular signal transduction
   and disease mechanisms. Conventional antibody-based approaches have inherent
   problems such as the limited availability of high-quality antibodies and
   batch-to-batch variation. Top-down mass spectrometry (MS)-based proteomics
   has emerged as the most powerful method for characterization and
   quantification of protein modifications. Nevertheless, robust methods to
   simultaneously determine changes in protein expression and PTMs remain
   lacking. Herein, we have developed a straightforward and robust top-down
   liquid chromatography (LC)/MS-based targeted proteomics platform for
   simultaneous quantification of protein expression and PTMs with high
   throughput and high reproducibility. We employed this method to analyze the
   sarcomeric subproteome from various muscle types of different species, which
   successfully revealed skeletal muscle heterogeneity and cardiac developmental
   changes in sarcomeric protein isoform expression and PTMs. As demonstrated,
   this targeted top-down proteomics platform offers an excellent
   ‘antibody-independent’ alternative for the accurate quantification of
   sarcomeric protein expression and PTMs concurrently in complex mixtures,
   which is generally applicable to different species and various tissue types.

 * Research article
   
   
   INVESTIGATE THE MICROSCOPIC PROPERTIES AND THE NON-THERMAL EFFECT OF THE
   ELECTROLYTE SOLUTION UNDER MICROWAVE IRRADIATION
   
   Chemical Physics Letters, Volume 607, 2014, pp. 15-20
   Show abstract
   
   Non-equilibrium molecular dynamics (NMD) simulations are performed to
   investigate the microscopic properties and the non-thermal effect of
   microwave irradiation on NaCl electrolyte solution at different temperatures
   using the SPC/E model. The electromagnetic wave propagates in the z-axis
   direction with a frequency of 2.45 GHz, and the intensity of the E/H field is
   3.4 × 104 V/m. The results indicate that as the concentration of the
   electrolyte solution increased, the electrical conductivity gradually
   increased, but the hydrogen bonds number and the coordination number
   decreased. In addition, the change of conductivity decreases with the
   increase of temperature when electromagnetic field is applied.


☆

Given the role as Guest Editor, Baojun Xu had no involvement in the peer-review
of this article and has no access to information regarding its peer-review. Full
responsibility for the editorial process for this article was delegated to
Alejandro Gregorio Marangoni, Editor in Chief;

1

https://orcid.org/0000-0003-0808-4547

2

https://orcid.org/0000-0003-0739-3735

3

https://orcid.org/0000-0003-4343-7192

View full text
© 2022 Elsevier Ltd. All rights reserved.

 * About ScienceDirect
 * Remote access
 * Shopping cart
 * Advertise
 * Contact and support
 * Terms and conditions
 * Privacy policy

We use cookies to help provide and enhance our service and tailor content and
ads. By continuing you agree to the use of cookies.

Copyright © 2022 Elsevier B.V. or its licensors or contributors. ScienceDirect®
is a registered trademark of Elsevier B.V.

ScienceDirect® is a registered trademark of Elsevier B.V.