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Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds.
Low, Dorrain Yanwen; Micheau, Pierre; Koistinen, Ville Mikael; Hanhineva, Kati; Abrankó, László; Rodriguez-Mateos, Ana; da Silva, Andreia Bento; van Poucke, Christof; Almeida, Conceição; Andres-Lacueva, Cristina; Rai, Dilip K; Capanoglu, Esra; Tomás Barberán, Francisco A; Mattivi, Fulvio; Schmidt, Gesine; Gürdeniz, Gözde; Valentová, Katerina; Bresciani, Letizia; Petrásková, Lucie; Dragsted, Lars Ove; Philo, Mark; Ulaszewska, Marynka; Mena, Pedro; González-Domínguez, Raúl; Garcia-Villalba, Rocío; Kamiloglu, Senem; de Pascual-Teresa, Sonia; Durand, Stéphanie; Wiczkowski, Wieslaw; Bronze, Maria Rosário; Stanstrup, Jan; Manach, Claudine.
Afiliação
  • Low DY; Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont Ferrand, France. Electronic address: dorrain.low@ntu.edu.sg.
  • Micheau P; Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont Ferrand, France.
  • Koistinen VM; Institute of Public Health and Clinical Nutrition, University of Eastern Finland, FI-70211 Kuopio, Finland; Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
  • Hanhineva K; Institute of Public Health and Clinical Nutrition, University of Eastern Finland, FI-70211 Kuopio, Finland; Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland; Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers Universit
  • Abrankó L; Department of Applied Chemistry, Faculty of Food Science, Szent István Egyetem, 29-43 Villanyi Street, 1118 Budapest, Hungary.
  • Rodriguez-Mateos A; Department of Nutritional Sciences, School of Life Course Sciences, King's College London, SE1 9NH London, United Kingdom.
  • da Silva AB; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal; Faculty of Pharmacy, University of Lisbon, Avenida Professor Gama Pinto, 1649-003 Lisbon, Portugal.
  • van Poucke C; Technology and Food Science Department, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Brusselsesteenweg 370, B-9090 Melle, Belgium.
  • Almeida C; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal.
  • Andres-Lacueva C; Nutrition, Food Science and Gastronomy Department, Pharmacy Faculty, University of Barcelona, Av Joan XXlll, 08028 Barcelona, Spain; CIBER Fragilidad y Envejecimiento Saludable (CIBERfes), Instituto de Salud Carlos III, 28029 Madrid, Spain.
  • Rai DK; Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
  • Capanoglu E; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
  • Tomás Barberán FA; Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, edf 25, 30100 Murcia, Spain; Department of Biotechnology, College of Science, Taif University, Taif 26571, Saudi Arabia.
  • Mattivi F; Department of Food Quality and Nutrition, Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy; Department of Cellular, Computational and Integrative Biology, CIBIO, University of Trento, 38123 Trento, Italy.
  • Schmidt G; Department of Food and Health, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1433 Ås, Norway.
  • Gürdeniz G; Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg DK-1985, Denmark.
  • Valentová K; Laboratory of Biotransformation, Institute of Microbiology of the CAS, Vídenská 1083, CZ-142 20 Prague, Czechia.
  • Bresciani L; Human Nutrition Unit, Department of Veterinary Science, University of Parma, Via Volturno, 39, 43125 Parma PR, Italy.
  • Petrásková L; Laboratory of Biotransformation, Institute of Microbiology of the CAS, Vídenská 1083, CZ-142 20 Prague, Czechia.
  • Dragsted LO; Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg DK-1985, Denmark.
  • Philo M; Quadram Institute Biosciences, Norwich Research Park NR4 7 UQ, United Kingdom.
  • Ulaszewska M; Department of Food Quality and Nutrition, Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.
  • Mena P; Human Nutrition Unit, Department of Food and Drug, University of Pharma, Via Volturno, 39, 43125 Parma PR, Italy.
  • González-Domínguez R; Nutrition, Food Science and Gastronomy Department, Pharmacy Faculty, University of Barcelona, Av Joan XXlll, 08028 Barcelona, Spain; CIBER Fragilidad y Envejecimiento Saludable (CIBERfes), Instituto de Salud Carlos III, 28029 Madrid, Spain.
  • Garcia-Villalba R; Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, edf 25, 30100 Murcia, Spain.
  • Kamiloglu S; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
  • de Pascual-Teresa S; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
  • Durand S; Plateforme d'Exploration du Métabolisme, MetaboHUB Clermont, Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont Ferrand, France.
  • Wiczkowski W; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
  • Bronze MR; Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal; Instituto de Biologia Experimental Tecnológica, Av. da República, Quinta do Marquês, Edificio iBET/ITQB, 2780-157 Oeiras, Portugal; Research Institute for Medicines, Faculty of Phar
  • Stanstrup J; Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg DK-1985, Denmark.
  • Manach C; Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont Ferrand, France.
Food Chem ; 357: 129757, 2021 Apr 09.
Article em En | MEDLINE | ID: mdl-33872868
ABSTRACT
Prediction of retention times (RTs) is increasingly considered in untargeted metabolomics to complement MS/MS matching for annotation of unidentified peaks. We tested the performance of PredRet (http//predret.org/) to predict RTs for plant food bioactive metabolites in a data sharing initiative containing entry sets of 29-103 compounds (totalling 467 compounds, >30 families) across 24 chromatographic systems (CSs). Between 27 and 667 predictions were obtained with a median prediction error of 0.03-0.76 min and interval width of 0.33-8.78 min. An external validation test of eight CSs showed high prediction accuracy. RT prediction was dependent on shape and type of LC gradient, and number of commonly measured compounds. Our study highlights PredRet's accuracy and ability to transpose RT data acquired from one CS to another CS. We recommend extensive RT data sharing in PredRet by the community interested in plant food bioactive metabolites to achieve a powerful community-driven open-access tool for metabolomics annotation.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article