bioinformatics approaches in food industry...collection rfpl markers for detection of genotypic...
TRANSCRIPT
BIOINFORMATICS APPROACHES IN FOOD INDUSTRYCONTRIBUTION TO THE INCREASE OF QUALITY AND NUTRITIONAL VALUE OF
FOOD
WHY WE NEED BIOINFORMATICS FOR FOOD?
• Nutrition plays important role in halting the growth of
various chronic disease
• Efforts in encouragement and increase of the nutritional
potential and quality of food sources
• Bioinformatics in food contributes to store and keep
updating the vast amount of biological data and resources
which are important to food and nutritional sciences
DETECTION OF ALLERGEN
• Bioinformatics - the most necessary resource
for food allergen related studies
• Databases dedicated to the food allergen
focusing on food:
• AllerMatch
• Informall FARRP Allergen database
• SDAP
• Bioinformatics for allergen diagnostic
development
BIOINFORMATICS IN ENSURING QUALITY TASTE AND SAFETY OF FOOD
• Bioinformatics - important role in:
• Ensuring the quality taste flavour of the food while maintaining its safety
• Essential role in study of evolution of receptors for taste
• electronic database with the chemical properties of various compounds
related to their taste and flavor
• determining the source of the food-borne illness: detection of the
bacterial food pathogens and prediction of growth of microbes within a
given food source
• ensuring food quality through detection of various properties of food
automatically
UNCOVER BIOACTIVE PEPTIDES
• Bioinformatics developed softwares are used to generate profiles for in silico
peptides resulted from the stimulation of proteolytic specificities of various
enzymes
• Various in silico tools for proteolysis are:- BIOPEP ExPASY and PoPS
BIOINFORMATICAL APPROACH IN CROP PRODUCTION
• Cocoa (Theobroma cacao) - used as a raw material for almost
every food product containing chocolate
• Implementation of DNA fingerprinting in screening of plant
collection RFPL markers for detection of genotypic connection
between breeds and identification of more than 300 markers
• increase the possibility to select desired traits in early stage of
plant’s development on basis of genotype and phenotype –
finding seeds of higher quality and good
• flavor
BIOINFORMATICAL APPROACH IN FOOD PROCESSING
• Implementation of bioinformatics in food processing -
optimizes the quantitative and compositional parameters
of traditional operations
• Precise and apt assessment of biomaterial properties of
each of the molecules in complex mixtures
• The constructional features of living organisms that are
being researched and examined with the aid of
bioinformatics affect the new food processes and food-
products
CONCLUSION
• Bioinformatics an important area in the food industry
• Using bioinformatics tool kit to genetically engineer
transgenic plants to obtain healthy nutritious and
beneficial foodstuffs
• All the fields of food industry will benefit from the
efficacy, efficiency, accuracy, and speed that the
bioinformatics provides