Nutrition and food science go genomic

The wealth of genomic information and high-throughput profiling technologies are now being exploited by scientists in the disciplines of nutrition and food science. Diet and food components are prime environmental factors that affect the genome, transcriptome, proteome and metabolome, and this life-...

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Bibliographic Details
Published in:	Trends in biotechnology (Regular ed.) 2006-04, Vol.24 (4), p.172-178
Main Authors:	Rist, Manuela J., Wenzel, Uwe, Daniel, Hannelore
Format:	Article
Language:	eng
Subjects:	Biological and medical sciences Biotechnology digestion Food food interactions Food Technology - trends foods Fundamental and applied biological sciences. Psychology gene expression genome genomics Genomics - trends human nutrition Humans literature reviews messenger RNA molecular genetics nutrient-nutrient interactions nutrition physiology Nutritional Physiological Phenomena Nutritional Sciences - trends Systems Biology
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Summary:	The wealth of genomic information and high-throughput profiling technologies are now being exploited by scientists in the disciplines of nutrition and food science. Diet and food components are prime environmental factors that affect the genome, transcriptome, proteome and metabolome, and this life-long interaction defines the health or disease state of an individual. For the first time the interaction of foods, and individual food constituents, with the biological systems can be defined on a molecular basis. Profiling technologies are used in basic-science applications for identifying the mode of action of foods or particular ingredients, and are similarly taken into the science-driven development of foods with a defined biofunctionality. Biomarker profiles and patterns derived from genomics applications in humans should guide nutrition and food science in developing evidence-based dietary recommendations and health-promoting foods.
ISSN:	0167-7799 1879-3096