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Critical review: Metabolomics in dairy science – Evaluation of milk and milk product quality

Suh, Joon Hyuk

Food research international, 2022-04, Vol.154, p.110984-110984, Article 110984 [Periódico revisado por pares]

Canada: Elsevier Ltd

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  • Título:
    Critical review: Metabolomics in dairy science – Evaluation of milk and milk product quality
  • Autor: Suh, Joon Hyuk
  • Assuntos: Animals ; Cheese ; Fermentation ; Metabolomics ; Milk ; Milk products ; Multi-omics ; Nutritive Value ; Quality ; Safety ; Yogurt
  • É parte de: Food research international, 2022-04, Vol.154, p.110984-110984, Article 110984
  • Notas: ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Feature-3
    content type line 23
    ObjectType-Review-1
  • Descrição: [Display omitted] •Dairy products are nutritionally rich and consumed globally.•Understanding complex traits of milk and milk product quality is of great interest.•Metabolomics is a powerful tool to assess nutritional quality and safety of dairy products through metabolite information.•Metabolomics research in dairy products has dramatically increased in the past two years (2020–2021).•By combination with other omics approaches (multi-omics), metabolomics will hold a great promise in helping to evaluate and enhance dairy product quality. Milk and milk products are nutritionally rich and consumed globally. Maintaining nutritional quality and ensuring safety of these products have become one of the major topics in dairy research. Dairy products contain metabolites including key nutritional elements, which are derived from dairy animals and elsewhere (e.g. milk processing, fermentation). Since the level and type of metabolites can vary by diverse factors from farm to table dairy, metabolites may represent the quality of milk and milk products in terms of nutritional value, authenticity, safety, and so on. In this review, we introduce metabolomics as a powerful tool to obtain a comprehensive snapshot of metabolite composition and dynamic changes, and focus on its recent progress and applications in dairy product quality. Factors (pre- and post-harvest effects, contamination, adulteration, etc.) affecting the quality and safety of products are dissected, and examples of related metabolomics works are provided. Potential metabolite indicators and metabolic mechanisms associated with the quality factors of dairy products are presented. With cases of single metabolomics approach, current trends in the integration of metabolomics with other omics techniques (so called multi-omics) in dairy science, as well as future perspectives of metabolomics in the field are also explored and discussed.
  • Editor: Canada: Elsevier Ltd
  • Idioma: Inglês
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