Nutriomics

Well-being through Nutrition

Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Adetunji, Devarajan Thangadurai, Saher Islam, Leo M.L. Nollet, Juliana Bunmi Adetunji

• Éditeur: CRC Press
• Année: 2022
• ISBN:
  9781000580747
• Édition: 1
• Sujet: Medicine
• Sous-sujet: Nutrition, Dietics & Bariatrics

Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes.

Nutriomics: Well-being through Nutrition focuses on:

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• The impact of molecular approaches to revolutionize nutrition research for human well-being

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• Various biomarkers for bioactive ingredient analysis in nutritional intervention research

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• Potential of transcriptomic, genomic, proteomic, metabolomic, and epigenomic tools for nutrition care practices

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• Recent updates on applications of omics technologies towards personalized nutrition

Providing comprehensive reviews about omics technologies in nutritional science, Nutriomics: Well-being through Nutrition serves as an advanced source of reference for food developers, nutritionists, and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also a useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry.

This is a volume in the Food Analysis and Properties series, a series designed to provide state-of-art coverage on topics to the understanding of physical, chemical, and functional properties of foods.

1 Traditional and Advanced Molecular Approaches in Nutrition Research

Parveen Bansal, Renu Bansal, and Malika Arora^*

DOI: 10.1201/9781003142195-1

^* Corresponding author email: [email protected]

Contents

1.1 Introduction

1.2 Traditional Foods

1.2.1 Probiotics

1.2.2 Preservation

1.2.3 Flavor Enhancement

1.2.4 Improvement of Nutritional Quality

1.2.5 Alleviation of Lactose Intolerance

1.2.6 Improvement of Immunity System

1.3 Bacterial/Fungal/Yeast-Based Food

1.4 Molecular Nutrigenomic Approach for Identification/Screening

1.5 Phenotypic Identification

1.6 Genotypic Identification

1.6.1 DNA-DNA Hybridization and G+C Content Determination

1.6.2 16S rRNA Sequencing and PCR-Based Methodologies

1.6.3 PFGE-DNA Profiling

1.7 Molecular Approach in Nutrition Research

1.7.1 Transcriptomics and Nutrition

1.7.2 Proteomics

1.7.3 Metabolomics

1.8 Conclusion

References

1.1 Introduction

Ayurveda is a traditional medicinal system that believes in regulating the diet for a healthy body and mind. Traditional Ayurvedic literature illustrates how an individual can recuperate by establishing the connection between elements of life, food, and body. According to Ayurvedic concepts, food is responsible for different aspects of an individual, including physical, temperamental, and mental states. To stay healthy, maintaining a stable, healthy diet routinely is essential. The body absorbs the nutrients as a result of digestion. However, Ayurveda states that the food first converts into rasa (plasma) and is then followed by successive conversion into blood, muscle, fat, bone marrow, reproductive elements, and body fluids (Ramaswamy 2018). Inappropriate diets create an imbalance of the body’s organ systems, the mind, and the spirit, followed by various diseases. The Ayurvedic system explains various treatments for various diseases that are established and are being used consistently over a period. Multiple therapeutic approaches are being used for cleansing the body, which further purifies the body and soul by eliminating various toxins. Traditional Indian foods have been prepared for many years, and preparation varies across the country. Traditional knowledge about the processing of food, its preservation techniques, and its therapeutic effects has been recognized for many generations in India. A variety of foods available in our system can deliver numerous biological functions through nutritional components in the human body. Indian traditional foods are a good example of a variety of natural health components, such as body-healing chemicals, antioxidants, dietary fibers, and probiotics. These functional molecules help the body in a variety of ways, such as weight management, blood sugar level balance, and generation of immunity. The functional properties of foods are further enhanced by processing techniques, such as sprouting, malting, and fermentation (Singh et al. 2015). The most commonly used process is fermentation, and a variety of fermented food products are being consumed in everyday life, which provides a good amount of friendly and healthy bacteria to our bodies. Traditional fermented foods are a rich source of lactic acid bacteria and other good bacteria required for the gut; however, today, these are defined under the category of probiotics. Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, per FAO/WHO. Although these probiotics were defined only in 2002 for the first time, these have been consumed for thousands of years. Present research is inclined toward unfolding the scientific evidence for the traditional probiotic-based fermented foods. Volumes can be written on traditional approaches to nutrition research and development; however, this chapter intends to focus on probiotic-based fermented food to highlight various fermented foods and various nutritional approaches that are being used to unfold their potential by screening, identifying, and evaluating various friendly bacteria in foods.

1.2 Traditional Foods

Various unique, indigenous foods, such as vegetables, fruits, cereals, and milk, are produced across the globe and are considered staple food meals in India and other continents, like Asia and Africa (Prajapati and Nair 2003). The optimum health and nutrition of individuals are dependent on a regular supply of food and intake of a balanced diet. When diets are suboptimal, the individual’s capacity to work with optimum efficiency is greatly reduced. The most vulnerable groups are women, children, and infants. Non-availability of food, dietary restrictions and taboos, misconceptions, and limited time available for feeding or eating aggravate poor nutritional status.

Traditional foods, being rich sources of almost all nutrients, help in improving the nutritional status of people to a larger extent. Several traditional foods have been endowed with different kinds of medicinal benefits. Indian traditional food has a lot of grains, such as bajra, nachni, jowar, wheat, and different varieties of rice grains. In addition, various cereals are grown in abundance in India and are being used since ancient times for preparing different recipes for breakfast, lunch, and dinner (Manoharlal et al. 2021). Combinations like khichadi, dal rice, and rajma rice have been popular in India for ages. These combinations are perfect protein meals, with all the essential amino acids, and hence, such traditional Indian foods are wholesome, tasty, and healthy. In the traditional Indian thali, each bowl in the thali has a small size. It includes two to three varieties of dal, sabzi, and some rice or roti or both. The thali also includes a small amount of a sweet dish. This thali makes for a complete meal, including all essential nutrients in the right proportion (Payyappallimana and Venkatasubramanian 2016). Various cooking oils are also part of the food system, particularly mustard oil, peanut oil, coconut oil, and groundnut oil.

The Indian curry, if cooked with the right ingredients, such as various kitchen spices and herbs, along with proper amounts of oil, is good for immunity (Sarkar et al. 2015). It can help in reducing inflammation, which is the root cause of diseases like diabetes, high blood pressure, and heart diseases. Prepared with curry leaves, tomato, onion, black pepper, garlic, turmeric, and various other spices, the Indian curry has many health benefits. The traditional Indian curry can also help in reducing inflammation.

Pickles, when made with the right quality of salt (rock salt) and oil, prove to be one of the best probiotic foods that anybody can have. Made with ground leafy greens and seeds, the traditional Indian chutney is very nutritious (Behera et al. 2020).

Fermentation causes changes in the food quality index, including texture, flavor, appearance, nutrition, and safety. Hence one-third of the diet throughout the world is made up of fermented foods and cereals. Due to rapidly increasing uses of probiotic products throu...