Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review

Ajibola Bamikole Oyedeji, Ezekiel Green, Janet Adeyinka Adebiyi, Opeolu Mayowa Ogundele, Sefater Gbashi, Martins Ajibade Adefisoye, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo

Research output: Contribution to journalArticlepeer-review

40 Citations (Scopus)

Abstract

Metabolomics is a high precision analytical approach to obtaining detailed information of varieties of metabolites produced in biological systems, including foods. This study reviews the use of metabolomic approaches such as liquid chromatography mass spectrometry (LCMS), gas chromatography mass spectrometry (GC-MS), matrix assisted laser desorption /ionization tandem time of flight mass spectrometry (MALDI-TOF-MS) and nuclear magnetic resonance (NMR) for investigating the presence of foodborne pathogens and their metabolites. Pathogenic fungi and their notable metabolites (mycotoxins) have been studied more extensively using metabolomics as compared to bacteria, necessitating further studies in this regard. Nevertheless, such identified fungal and bacteria metabolites could be used as biomarkers for a more rapid detection of these pathogens in food. Other important compounds detected through metabolomics could also be correlated to functionality of these pathogenic strains, determined by the composition of the foods in which they exist, thereby providing insights into their metabolism. Considering the prevalence of these food pathogens, metabolomics still has potentials in the determination of food-borne pathogenic microorganisms especially for the determination of pathogenic bacteria toxins and is expected to generate research interests for further studies and applications.

Original languageEnglish
Article number110042
JournalFood Research International
Volume140
DOIs
Publication statusPublished - Feb 2021

Keywords

  • Bacteria
  • Fungi
  • Metabolites
  • Metabolomics
  • Pathogens
  • Rapid detection
  • Toxins

ASJC Scopus subject areas

  • Food Science

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