Diah Kartika Pratami , Abdul Mun'im , Muhamad Sahlan , Shigenori Kumazawa , Ibrahim Jantan , Siti Irma Rahmawati , Masteria Yunovilsa Putra , Asep Bayu
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引用次数: 0
摘要
蜂胶是一种功能性食品原料，它的多种成分赋予了它药理特性。本文旨在对蜂胶代谢组学在过去十年的研究进行综述。采用covid系统评价平台对Scopus、PubMed和Web of Science中2014 - 2024年蜂胶代谢组学论文进行汇总。在体外和体内进行了33篇文章，提供了代谢物谱（分子标记和代谢途径信息）及其植物地理区分（植物起源和区域区分）的信息。先进的数据分析，多元统计分析，生物信息学工具和机器学习，除了色谱，光谱和光谱分析程序。蜂胶成分会受到植物来源、蜜蜂种类和地点的影响。本文综述了蜂胶代谢组学研究的局限性，并提出了提高其质量和适用性的方法。它提供了蜂胶在各种疾病的代谢途径及其代谢物作为功能性食品成分的信息。
A systematic review of metabolomics studies on metabolite profiling and phytogeographical discrimination of propolis
Propolis, a functional food ingredient, has diverse constituents that give it pharmacological properties. This systematic review aimed to provide a summary of propolis metabolomics studies throughout the past decade. Covidence systematic review platform was used to summarize propolis metabolomics papers from 2014 to 2024 in Scopus, PubMed, and Web of Science. Thirty-three articles were conducted in vitro and in vivo, providing information on metabolite profiling (molecular markers and metabolic pathway information) and its phytogeographical discrimination (botanical origin and regional discrimination). Advanced data analysis, multivariate statistical analysis, bioinformatics tools, and machine learning were used in addition to chromatographic, spectroscopic, and spectrometric procedures. Propolis composition can be affected by plant sources, bee species, and location. This review examined the limitations of propolis metabolomic studies and recommended ways to improve their quality and applicability. It provides information on propolis in the metabolic pathways of various diseases and its metabolites as functional food ingredients.
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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