Bioinformatics and data knowledge: the new frontiers for nutrition and foods

被引:23
作者
Desiere, F
German, B
Watzke, H
Pfeifer, A
Saguy, S
机构
[1] Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland
[2] Hebrew Univ Jerusalem, Fac Agr Food & Environm Qual Sci, Inst Biochem Food Sci & Nutr, IL-76100 Rehovot, Israel
[3] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA
关键词
D O I
10.1016/S0924-2244(01)00089-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The recent publication of the Human Genome poses the question: how will genome technologies influence food development? Food products will be very different within the decade with considerable new values added as a result of the biological and chemical data that bioinformatics is rapidly converting to usable knowledge. Bioinformatics will provide details of the molecular basis of human health. The immediate benefits of this information will be to extend our understanding of the role of food in the health and wellbeing of consumers. In the future, bioinformatics will impact foods at a more profound level, defining the physical, structural and biological properties of food commodities leading to new crops, processes and foods with greater quality in all aspects. Bioinformatics will improve the toxicological assessment of foods making them even safer. Eventually, bioinformatics will extend the already existing trend of personalized choice in the food marketplace to enable consumers to match their food product choices with their own personal health. To build this new knowledge and to take full advantage of these tools there is a need for a paradigm shift in assessing, collecting and sharing databases, in developing new integrative models of biological structure and function, in standardized experimental methods, in data integration and storage, and in analytical and visualization tools. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:215 / 229
页数:15
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