FAIRification of multiOmics data to link databases and create knowledge graphs for fermented foods

多组学数据的公平化以链接数据库并创建发酵食品的知识图

• 批准号: EP/Y032748/1
• 负责人: Kimon Karatzas
• 金额: $ 33.22万
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2024
• 资助国家: 英国
• 起止时间: 2024 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FY032748%2F1
• 关键词: FAIRification; multiOmics; data; link; databases

A transition towards sustainable food systems is urgently needed to face challenges such as climate change or scarcity of resources.Food impact accounts for 26% of global greenhouse gas emissions. Animal-based food products in the European diet is the mostimportant factor determining the footprint of food consumption. Plant-based dairy and meat alternatives have grown in popularity inrecent years for various reasons, including sustainability and health benefits as well as lifestyle trends and dietary restrictions.However, plant-based food products can be nutritionally unbalanced, and their flavour profiles may limit their acceptance byconsumers. Microorganisms have been used in making food products for millennia. Besides their primary role in food preservation, byvirtue of their fermentative metabolism, they contribute to improving food safety and organoleptic properties and can provideadditional health-promoting effects. However, the diversity of microbial communities driving plant-based fermentations, as well astheir key genetic and phenotypic traits and potential synergies among community members, remain poorly characterized. Many dataexist but they are spread into different literatures (scientific and grey) or in best case in different databases, but not always reusablebecause difficult to find, access and because databases are not systematically interoperable. The FAIROmics innovativeinterdisciplinary research programme will gather universities and private companies to enable the FAIRification of omics data anddatabases interoperability, and develop knowledge graphs for data-driven decision making to rationally design microbialcommunities for imparting desirable characteristics to plant-based fermented foods in the context of open science and itsregulations. The FAIROmics training programme aims at developing Doctoral candidates' skills at the interface between artificialintelligence, life sciences, humanities and social sciences.

迫切需要向可持续粮食系统过渡，以应对气候变化或资源稀缺等挑战。粮食影响占全球温室气体排放量的26%。在欧洲饮食中，动物性食品是决定食物消费足迹的最重要因素。近年来，植物性乳制品和肉类替代品越来越受欢迎，原因包括可持续性和对健康的好处，以及生活方式趋势和饮食限制。然而，植物性食品在营养方面可能不平衡，其风味特征可能会限制消费者对它们的接受。微生物用于制造食品已有几千年的历史。除了它们在食品保存中的主要作用外，由于它们的发酵代谢，它们还有助于改善食品安全和感官特性，并可以提供额外的健康促进作用。然而，驱动植物发酵的微生物群落的多样性，以及它们的关键遗传和表型特征以及群落成员之间的潜在协同作用，仍然没有得到很好的表征。有许多数据，但它们散布在不同的文献中(科学的和灰色的)，或者在最好的情况下放在不同的数据库中，但并不总是可重复使用的，因为很难找到、访问以及因为数据库不能系统地互操作。FAIROMICS创新跨学科研究方案将汇集大学和私营公司，使组学数据和数据库互操作性能够实现FAIR化，并为数据驱动的决策开发知识图谱，以合理地设计微生物群落，以便在开放科学及其法规的背景下赋予植物发酵食品可取的特性。FAIROMICS培训方案旨在培养博士生在人工智能、生命科学、人文科学和社会科学之间的技能。