Food Metabolomics

Metabolomics, which is the comprehensive analysis of small polar and lipid metabolites, is widely used in the field of medical science. However, in recent years, metabolomics has expanded to food science and its applications include the analysis of food components, analysis of metabolic changes that occur during the manufacturing, preparation and storage processes, exploration of functional components, and assessment of dietary effects on the body. Furthermore, metabolomics is an emerging approach for examining the metabolic profiles of lab- grown food, which could be the future of sustainable food production. food_metabolomics_overview

Metabolomics brings us closer to the phenotype or characteristics of individuals and food, providing valuable insights into the relationships between metabolites and health and nutritional status.

HMT’s metabolomics

HMT’s metabolome analysis employs CE-MS & LC-MS platforms. Our technologies are optimized to measure metabolites that are involved in the food network, e.g., amino acids, vitamins, nucleotides, polyphenols, peptides, in most types of food and biological samples.

	Quantitation Over 100 polar metabolites involved in food production are quantifiable with single- or multi-point calibration.
	High resolution Good separation of structural isomers, e.g. isobaric fatty acids, oxidative products.

Examples of samples that can be analyzed at HMT

Effects of food on the body

blood, biofluids, tissue sections, etc.
observe metabolic changes after ingestion
discover health biomarkers for disease prevention

Fermentation studies

yeast, bacteria, fungi, culture supernatant, fermented foods, etc.
search for useful ingredients
compare ingredients before & after fermentation

Gut health

blood, feces, etc.
explore useful components for improving gut health
examine the link between gut microbiota & health

Component analysis

meat, vegetables, fruit, seafood, biomeat, etc.
search for taste evaluation markers
comprehensive numerical assessment of food components

Process optimization

meat, seafood, culture supernatant, etc.
optimize cooking, transport & storage conditions
evaluate the effects of product processing on the ingredients

Recent publications on food metabolomics with HMT

1.	Effect of vitamin B2-deficient diet on hydroxyproline- or obesity-induced hyperoxaluria in mice.
	Uebanso et al. Mol Nutr Food Res. 2021. e2100226
2.	Integrated metabolome and transcriptome analyses reveal etiolation-induced metabolic changes leading to high amino acid contents in a light-sensitive Japanese albino tea cultivar.
	Yamashita et al. Front Plant Sci. 2021. 11:611140
3.	A diet including red bell pepper juice and soy protein suppress physiological markers of muscle atrophy in mice.
	Tachibana et al. J Nutr Sci Vitaminol (Tokyo). 2020. 66(5):449-455
4.	Rice bran protein ameliorates diabetes, reduces fatty liver, and has renoprotective effects in Zucker Diabetic Fatty rats.
	Kubota et al. J Funct Foods. 2020. 103981
5.	Nutritional and functional properties of fermented mixed grains by solid-state fermentation with Bacillus amyloliquefaciens 245.
	Heo et al. Foods. 2020. 9(11):1693
6.	Metabolomic analysis of SMP30/GNL knockout mice treated with fermented vegetable and fruit extract (OM-X®).
	Wakame et al. Funct Food Health Dis. 2020. 10(3):95-110
7.	Gas chromatography-mass spectrometry-based metabolomic analysis of wagyu and holstein beef.
	Yamada et al. Metabolites. 2020. 10(3):95
8.	In vitro antidiabetic and antiobesity activities of traditional kochujang and doenjang and their components.
	Yang et al. Prev Nutr Food Sci. 2019. 24(3):274-282
9.	Effect of gender, rearing, and cooking on the metabolomic profile of porcine muscles.
	Sawano et al. Metabolites. 2019. 10(1):10
10.	Diurnal biomarkers reveal key photosynthetic genes associated with increased oil palm yield.
	Neoh et al. PLoS One. 2019. 14(3):e0213591
11.	Dietary supplementation with lysine and threonine modulates the performance and plasma metabolites of broiler chicken.
	Ishii et al. J Poult Sci. 2019. 56(3):204-211
12.	Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles.
	Muroya et al. Meat Sci. 2018. 137:228-234
13.	Accumulation of intracellular S-adenosylmethionine increases the fermentation rate of bottom-fermenting brewer's yeast during high-gravity brewing.
	Oomuro et al. J Biosci Bioeng. 2018. 126(6):736-741
14.	Dietary probiotic effect of Lactococcus lactis WFLU12 on low-molecular-weight metabolites and growth of olive flounder (Paralichythys olivaceus).
	Nguyen et al. Front Microbiol. 2018. 9:2059

Resources

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