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    A flavour of omics approaches for the detection of food fraud - ScienceDirect

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    From Genomics to Multi-Omics: African American Precision Medicine - Minoli Perera

    The potential of integrated omics technologies and related approaches to reduce food fraud are forwarded. Impacts include increased food security, less food waste, reductions in energy use and greenhouse gas emissions.

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    Interdisciplinary collaboration across multiple fields is essential, with the potential for food systems being far more resilient to withstand future food shocks. Food fraud has been identified as an increasing problem on a global scale with wide-ranging economic, social, health and environmental impacts. Omics and their related techniques, approaches, and bioanalytical platforms incorporate a significant number of scientific areas which have the potential to be applied to and significantly reduce food fraud and its negative impacts.

    The procedure is divided into 3 stages as the samples are collected from oral, gastric and duodenal digestion in order to study protein digestibility closely and thoroughly.

    Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

    A meat based food, Bresaola , is evaluated because beef muscles are still intact, which can be used to indicate nutritional value. The consequences of oral step can be observed at the beginning of the gastric digestion, the first stage. As there is no enzymatic proteolytic activity at this stage, the level of H-NMR , a spectrum used to determine the structure, is still constant because there is no change going on.

    However, when pepsin takes action, TD-NMR, a special technique used for measuring mobile water population with macromolecular solutes, reveals that progressive unbundling of meat fibers helps pepsin activity to digest. TD-NMR data proves that bolus structure changes considerably during the first part of digestion and water molecules, consequently, leave the spaces inside the myofibrils and fiber bundles.

    This results in a low level of water that can be detected in duodenal stage. Since digestion is in progress, protein molecules become smaller and molecular weight gets lower, in other words, there is an increase in the spectra total area. From Wikipedia, the free encyclopedia.

    Microbiology and Molecular Biology Reviews. Molecular Case Studies.

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