Foodomics: Omic Strategies and Applications in Food Science
Chapter 18: Application of Omics to Probiotic Bacteria for Human Nutrition and Health: The Case of Bifidobacteria
Published:23 Mar 2021
Special Collection: 2021 ebook collection
Z. Yue, Y. Jiang, and Z. Sun, in Foodomics: Omic Strategies and Applications in Food Science, ed. J. Barros-Velázquez, The Royal Society of Chemistry, 2021, ch. 18, pp. 443-460.
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Bifidobacteria are one native group of the human intestinal microbiota and many species within this genus are widely used as probiotics. Versatile health-promoting properties made them appealing for the food and pharmaceutical industries. As a relatively new discipline, foodomics studies foods through the application of advanced omics technologies. During recent years, there have been great advances in foodomics of Bifidobacteria. This chapter focused on omics studies of Bifidobacteria, including genomics, transcriptomics, proteomics and metabolomics. Integrated omics investigations on a few widely used representative bifidobacterial strains are also outlined. By summarizing these results, this chapter addresses how omics investigations have expanded our knowledge of Bifidobacteria in human nutrition and health. Lastly some challenges and remaining questions for omics studies of bifidobacterial are discussed.