title: Nutriproteomics: facts, concepts, and perspectives.
abstract: Nutrition is a basic component of life. Nowadays, human nutrition research focuses amongst others on health-related aspects of food ingredients and extracts, and on analyzing the outcomes of specific diets. Usually, food ingredients such as bioactive peptides come in complex matrices. Single compounds, multiple interactions thereof and the underlying food matrix can vary physiological response of the organism. Proteins and peptides derived from food and beverages can cause adverse allergic reactions but are in general required for multiple functions such as growth and homeostatic regulation. Endogenously expressed human proteins and peptides can be used as biomarkers to monitor physiological deregulation and the effects of food consumption. The intestinal microbiome seems to play a fundamental role in establishing and maintaining physiological regulation and in digesting proteins and peptides and other biomolecules derived from food. Notably, the subtle interplay of flavor naturals in food and beverages with olfactory receptors can result in establishing human taste preferences, which again influences overall physiology. This article presents basic approaches and concepts to address scientific questions in nutritional proteomics and discusses potential benefits of proteomics-based methodologies to help advance the field of molecular nutrition research.
authors.affiliation: Otto Warburg Laboratory, Max Planck Institute for Molecular Genetics, Berlin, Germany.
authors.forename: Sascha
authors.initials: S
authors.lastname: Sauer
authors.forename: Toni
authors.initials: T
authors.lastname: Luge
mesh_terms: D019295:Computational Biology; D013058:Mass Spectrometry; D052756:Nutritional Sciences
keywords: Diagnostics; Food science; Mass spectrometry; Proteogenomics; Systems biology