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Milk microbiota: physiological and health implication.. Meeting du LIA Bact-Inflam

Microbial spoilage of liquid egg products and its control by the detection of genetic or chemical markers. journée scientifique "science des aliments et valorisation des bio-produits"

International audience

The French mid-afternoon snack is characterized by consumption of energy-dense foods. Nutrition labelling can constitute a lever to improve choices but at the expense of liking (Poquet et al., 2017). Thus, it seems important to develop strategies to increase the pleasure of consuming healthy foods. Our aim is to compare the nutritional quality of snacks chosen within mother-child dyads before and after a pleasure-based intervention. At baseline (T1) and eight weeks later (T2), mothers and children (n=189 7-11 years) were invited in the laboratory to choose separately a snack composed of two food items (among ten) for a mid-afternoon snack for themselves and for the other dyad's member. Then, they rated their liking for all items. One of the two snacks chosen by oneself and by the other dyad's member was randomly selected to be consumed. Participants were then randomized into an intervention (n=95) or a control (n=94) group. Between T1 and T2, all participants will receive three boxes at home. The intervention boxes targeted three dimensions of pleasure (sensory, symbolic and social) to stimulate pleasure of eating three categories of heathy foods: fruit, dairy and cereal products. The control boxes are focused on culinary arts. Results at T1 showed that mother's choices for themselves were healthier than children's choices for themselves (P

As the population is aging rapidly, there is a strong increase in the number of individuals with chronic disease and physical limitations. The decrease in skeletal muscle mass and function (sarcopenia) and the increase in fat mass (obesity) are important contributors to the development of physical limitations, which aggravates the chronic diseases prognosis. The combination of the two conditions, which is referred to as sarcopenic obesity, amplifies the risk for these negative health outcomes, which demonstrates the importance of preventing or counteracting sarcopenic obesity. One of the main challenges is the preservation of the skeletal muscle mass and function, while simultaneously reducing the fat mass in this population. Exercise and nutrition are two key components in the development, as well as the prevention and treatment of sarcopenic obesity. The main aim of this narrative review is to summarize the different, both separate and combined, exercise and nutrition strategies so as to prevent and/or counteract sarcopenic obesity. This review therefore provides a current update of the various exercise and nutritional strategies to improve the contrasting body composition changes and physical functioning in sarcopenic obese individuals.

How plant food bioactives may have benefits for vascular health? The case of curcumin. Bordeaux VIVA Winter School - XXXIII LIAC MEETING

En France l’offre en produits bios est en perpétuelle augmentation d’année en année. En raison de l’exclusion du recours aux produits chimiques de synthèse les produits alimentaires biologiques présentent donc une valeur ajoutée très significative pour la protection de l’environnement et la présence de pesticides dans notre organisme. En outre les produits végétaux bios semblent présenter un meilleur profil en micronutriments (antioxydants) et métabolites secondaires, l’effet semblant plus marqué pour les fruits et légumes que pour les céréales ; et les produits animaux bios semblent présenter un meilleur profil en acides gras, notamment les oméga-3. Les répercussions sur la santé de la consommation régulière de ces produits bios ont cependant encore été assez peu étudiées. Les études épidémiologiques montrent une possibilité de moindres prévalences de surpoids, obésité, diabète de type 2, hypertension, maladies cardiovasculaires, maladies atopiques, lymphome non hodgkinien et de pré-éclampsie chez les consommateurs de produits bios. Cependant si les avantages de la consommation d’aliments biologiques peuvent venir de leur spécificité un changement plus global de type d'alimentation ou un style de vie plus sain n’est pas à exclure

Dietary changes needed to achieve nutritional adequacy for 33 nutrients were determined for 1719 adults from a representative French national dietary survey. For each individual, an iso-energy nutritionally adequate diet was generated using diet modeling, staying as close as possible to the observed diet. The French food composition table was completed with free sugar (FS) content. Results were analyzed separately for individuals with FS intakes in their observed diets ≤10% or >10% of their energy intake (named below FS-ACCEPTABLE and FS-EXCESS, respectively). The FS-EXCESS group represented 41% of the total population (average energy intake of 14.2% from FS). Compared with FS-ACCEPTABLE individuals, FS-EXCESS individuals had diets of lower nutritional quality and consumed more energy (2192 vs. 2123 kcal/day), particularly during snacking occasions (258 vs. 131 kcal/day) (all p-values < 0.01). In order to meet nutritional targets, for both FS-ACCEPTABLE and FS-EXCESS individuals, the main dietary changes in optimized diets were significant increases in fresh fruits, starchy foods, water, hot beverages and plain yogurts; and significant decreases in mixed dishes/sandwiches, meat/eggs/fish and cheese. For FS-EXCESS individuals only, the optimization process significantly increased vegetables and significantly decreased sugar-sweetened beverages, sweet products and fruit juices. The diets of French adults with excessive intakes of FS are of lower nutritional quality, but can be optimized via specific dietary changes.

FoodBAll is a project funded by the BIO-NH call under the Joint Programming Initiative, "a Healthy Diet for a Healthy Life" (grant number 529051002). The project is funded nationally by the respective Research Councils; the work was funded in part by a grant from the Danish Innovation Foundation (#4203-00002B) and a Semper Ardens grant from the Carlsberg Foundation to LOD, a postdoc grant from the University of Rome La Sapienza ("Borsa di studio per la frequenza di corsi o attivita di perfezionamento all'estero" erogata ai sensi della legge 398/89) to GP, a grant from the China Scholarship Council (201506350127) to QG, a grant from the Agence Nationale de la Recherche (#ANR-14-HDHL-0002-02) to CM, and a grant from the Canadian Institutes of Health Research (CIHR) to DSW.; In the dietary and health research area, biomarkers are extensively used for multiple purposes. These include biomarkers of dietary intake and nutrient status, biomarkers used to measure the biological effects of specific dietary components, and biomarkers to assess the effects of diet on health. The implementation of biomarkers in nutritional research will be important to improve measurements of dietary intake, exposure to specific dietary components, and of compliance to dietary interventions. Biomarkers could also help with improved characterization of nutritional status in study volunteers and to provide much mechanistic insight into the effects of food components and diets. Although hundreds of papers in nutrition are published annually, there is no current ontology for the area, no generally accepted classification terminology for biomarkers in nutrition and health, no systematic validation scheme for these biomarker classes, and no recent systematic review of all proposed biomarkers for food intake. While advanced databases exist for the human and food metabolomes, additional tools are needed to curate and evaluate current data on dietary and health biomarkers. The Food Biomarkers Alliance (FoodBAll) under the Joint Programming Initiative-A Healthy Diet for a Healthy Life (JPI-HDHL)-is aimed at meeting some of these challenges, identifying new dietary biomarkers, and producing new databases and review papers on biomarkers for nutritional research. This current paper outlines the needs and serves as an introduction to this thematic issue of Genes & Nutrition on dietary and health biomarkers

β-Casofensin is a milk-derived bioactive peptide that interacts with intestinal goblet cells. We aimed to determine whether β-casofensin could prevent intestinal dysfunctions induced by neonatal maternal separation (NMS) and whether it retains its protective effects when administered in a casein matrix. We also evaluated whether a casein matrix enriched in β-casofensin protects against intestinal enteritis induced by indomethacin. β-Casofensin abolished NMS-induced jejunal hyperpermeability and prevented the depletion of goblet and Paneth cells induced by NMS. In addition, β-casofensin maintained its effectiveness against NMS-induced intestinal barrier alterations when administered in a casein matrix. A casein matrix containing β-casofensin also reduced intestinal damages induced by indomethacin. A functional food containing β-casofensin may prevent both the deleterious effects of neonatal stress on the intestinal barrier and indomethacin-induced enteritis. These results suggest a promising application of β-casofensin as a gut barrier protector in the context of bioactive foods and clinical nutrition.

National audience; Discipline : Expérimental/mécanismes cellulaires et moléculaires Introduction et but de l’étude : Le calcium est un élément essentiel pour le développement et le maintien de la masse osseuse chez l’Homme. Pourtant, en France, seulement 40% des seniors ont un apport suffisant en calcium [1]. En moyenne, la biodisponibilité du calcium est de 35% et varie en fonction des sources de calcium [2] et de la composition de l’aliment. Ce protocole permet d'estimer la bioaccessibilité du calcium pouvant être absorbé par l’organisme. Matériel et méthodes : Quatre sources de calcium (carbonate de calcium, citrate malate de calcium, bisglycinate de calcium et phosphate de calcium laitier contenant respectivement 40 %, 23 %, 13 % et 28 % de calcium) ont été ajoutées à 0,5% dans l’eau (contrôle), et dans deux matrices constituées de protéines sériques [20 % lipides +24% protéines dont 23 % protéines sériques], sous forme liquide ou gélifiée par traitement thermique. Les matrices ont été digérées en double en suivant le protocole harmonisé INFOGEST de digestion in vitro statique. Les concentrations en calcium sous forme soluble et ionique, ainsi que le pH, ont été mesurées au cours de la digestion. L’ensemble des cinétiques ont été analysées à l’aide d’un test non paramétrique en mesures répétées. Résultats et Analyse statistique : Dans les matrices alimentaires, la totalité du calcium est sous forme soluble et majoritairement sous forme ionique en phase gastrique à pH 3. Puis en début de phase intestinale, le calcium s’insolubilise. Le phosphate de calcium laitier s’insolubilise plus rapidement que les autres sources lors du passage en phase intestinale (p0,1).Conclusion : Le pH gastro-intestinal joue un rôle majeur sur la solubilité du calcium avec des différences selon les sources utilisées. En revanche, la gélification de la matrice protéique (majoritairement constituée de protéines sériques) n’a pas eu d’impact sur la solubilité des calciums testés. Cette description de la bioaccessibilité des sources de calcium au cours du parcours digestif, présentant des variations de pH très importantes, permet d’apporter des éléments de compréhension aux différences de biodisponibilité du calcium en fonction du segment intestinal. Il serait nécessaire de pouvoir corréler ces bioaccessibilités mesurées aux biodisponibilités évaluées in vivo.

Session 2: New Avenues in Cognitive Ageing and Nutrition; Long Non-Coding RNAs and miRNA: potential targets of polyphenols underlying their vascular health. 2. Workshop on Nutrition for the Ageing Brain

Des personnels du CSGA ont tenu un stand au salon des seniors, les 7 et 8 avril derniers. Objectif : recruter pour le projet AlimaSSenS. L'équipe du CSGA, délocalisée pour l'occasion au Parc des Expositions, était placée dans l’îlot "Nutrition", à côté d'un cuisinier. Ce dernier réalisait des recettes simples à reproduire chez soi (soupes, risotto, pommes caramélisées,...), l'idée étant d'apporter une vision "nutrition" à son discours axé "gastronomie".

The aim of this study was to determine the nutritional composition of five varieties of pap (cereal product) commonly consumed in Maroua, city of the Far-North Region of Cameroon. The proximate composition (moisture, ash, protein, lipid, and crude fibre) was determined by standard AOAC methods. Minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) were determined by atomic absorption spectrophotometry and phosphorus was determined colorimetrically. Amino acid composition was determined by ion-exchange chromatography. All the pap varieties had a very high carbohydrate content (79.47-85.29 g/100 g dry matter). Appreciable levels of phosphorus and potassium were recorded in all the pap varieties (137.5-231.0 mg/100 g dry matter and 198.20-322.22 mg/100 g dry matter, respectively). Consumption of each pap (100 g) by children 1-2 year old would meet 9.86-17.46% and 0.08-19.51% of their daily recommended intake respectively for protein and minerals. Leucine and glutamic acid were the most abundant essential amino acids and non-essential amino acids respectively in the pap. Essential amino acids in most of the pap samples met the recommended children requirement of the FAO/WHO/UNU for 1-2 year old children except methionine+cysteine and lysine.

Vol 6 No 5 (2015): Who runs WHO?; Needed, food classification that works

Vol 6 No 9-10 (2015): Nutrition rises from the ashes; The authors write: 'Humans will gain by adopting largely vegetarian patterns, both for their health and for the well-being of the planet. This is not yet well understood. Animal products can used as complementary to plant-based foods'.

Les aliments, vecteurs des nutriments et micronutriments indispensables au fonctionnement de notre corps, sont des systèmes complexes dont l’organisation peut être appréhendée depuis l’échelle de la molécule (nm*) à celle du millimètre. Ce sont aussi des milieux en permanente évolution au sein desquels les molécules s’échangent et se transforment sur des temps allant de la fraction de seconde à plusieurs mois. Cette structuration et ces dynamiques au sein des aliments influent sur la mise à disposition des nutriments lors de la digestion (phase de déconstruction) et leurs effets métaboliques ultérieurs.Notre objectif est de modéliser la déstructuration de l’aliment et les processus qui gouvernent la bio-accessibilité des nutriments et micro-constituants. Le devenir d’aliments modèles (émulsions, mousses, gels incluant des lipides, solides alvéolaires, …), mais aussi d’aliments réels (ovoproduits, produits laitiers, céréaliers…) sont étudiés dans des conditions rencontrées au cours de la manducation** et de la digestion. Nos principaux nutriments d’intérêt sont les lipides et leur produits d’oxydation, certains micro-constituants (vitamines, antioxydants notamment) ; les protéines via en particulier leurs activités allergéniques ou en tant que substrats pour la formation de peptides possédant des activités biologiques ; les fibres alimentaires.

This study aimed to investigate the impact of protein aggregate structure on the nutritional valueof proteins, and especially on the extent of digestion, the nature and amount of peptides released.Ovalbumin was chosen as a model protein source. A range of four typical aggregate structures,from linear to spherical-agglomerated, were obtained after heating under different combinationsof pH and ionic strength. The non-aggregated and aggregated ovalbumins were digested usingan in vitro digestion model that simulated gastrointestinal digestion. The extent of digestion wasdetermined based on the disappearance of intact ovalbumin and the appearance of solublepeptides. The peptide profile of the digests was analyzed using LC-MS/MS.The extent of hydrolysis differed according to the aggregate structure with linear aggregatesbeing more extensively hydrolyzed than the spherical aggregates. The results suggest that thesurface area to volume ratio, and probably the degree of unfolding of its constituent proteinbefore ingestion are the major influencing criteria. Ovalbumin aggregation appeared to render anumber of peptide bonds accessible to digestive proteases, whereas these bonds were notaccessible in the native ovalbumin; moreover, cleavage sites appeared to be specific dependingon the structure of aggregates (fig.1). Nutritional peptidomics analysis by multivariate statisticalapproaches made it possible to connect the aggregate structure and the profile of generatedpeptides. For instance, it was possible to demonstrate that bioactive peptides were significantlypromoted after digestion of spherical and spherical-agglomerated aggregates.This work highlights the existing links between food structures resulting from technologicalprocesses and their breakdown during the digestive process. Such results imply that a fine tuningof unfolding and aggregation conditions can be used for targeted structuring that can lead to animprovement of the nutritional quality of food proteins.

L'industrie agroalimentaire vire les bactéries de nos assiettes. Mais pourquoi ingurgiter une nourriture aseptisée quand la plupart des germes sont bons au goût et pour la santé ?

Banana has an important place in human nutrition all over the world. It is interesting to analyse banana health preservation potentialities. The medicinal properties of banana are part of the folk medicine of all tropical countries. Bananas are used in special diets where ease of digestibility, low fat, minerals and vitamins are required. These special diets are used for babies, the elderly and patients with stomach problems, gout, and arthritis. Anti-ulcerogenic properties of banana are reported. Green banana has antidiarrheal properties; it is traditionally used to cure dyspepsia. Flavonoids, carotenoids and polysaccharides from banana are recognized having health benefits for humans, acting in the digestive tract and in other organs, through antioxidant activities. Nowadays, it is important to elaborate new knowledge about bananas health effects, in order to improve their consumption.

Présentation poster : Manach. C.; National audience

La présence d’une diversité de molécules spécifiques qui coexistent dans le lait sous forme de structures supramoléculaires, telles les micelles de caséine et les globules gras, fait de ce fluide biologique un système extraordinairement complexe, physiquement stable, capable de vectoriser les composés bioactifs présents aussi bien dans sa fraction protéique que dans sa fraction lipidique. Les avancées réalisées tant sur la composition que sur l’organisation structurale de ces structures, même s’il subsiste des zones d’ombre, nous montrent que cette organisation n’est pas sans importance sur les effets qu’elles exercent sur l’organisme. La mise en évidence dans le lait de nanovésicules sécrétées par la cellule épithéliale mammaire (lactosomes) et capables de transmettre à d’autres cellules ou organismes des informations d’une autre nature constitue, à cet égard, un nouveau champ d’investigation passionnant., The variety of specific molecules that exist in milk as supramolecular structures, such as casein micelles and fat globules, make this extraordinarily complex and physically stable biological fluid system, able to vectorize bioactive compounds both in the protein and the lipid fractions. Progress made on both the composition and the structural organisation of these structures, although there are still shadowy areas, show that this organisation is not without significance on the effect they have on the organism. The presence in milk of nanovesicles secreted by the mammary epithelial cell (lactosomes) and capable of transmitting molecular information to other cells or organisms is, in this regard, a new exciting field of investigation.

Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. This study investigates the molecular diversity and the population structure of this bacterium via multilocus sequence typing (MLST). Internal fragments of seven genes sequenced for 113 strains of different subspecies and origins allowed the resolution of 46 sequence types (STs) with occurrence frequencies ranging from 1 to 11. The core genome of the species harbours a low level of nucleotide polymorphism. In our data, single nucleotide polymorphisms account for only 2.28% of the concatenated sequences, and the average polymorphism rate in pairwise comparisons is 0.46%. The analyses reveal quantitatively comparable contributions of recombination and mutation in nucleotide changes at core genome loci along cell lineages. Remarkably, the STs exhibit little if any dairy biotope specialization. Phenotypic characterisation of the strains, based on their aptitude to use lactose and nitrate, shows that the two previously identified subspecies (freudenreichii and shermani) do notreflect the ancestral relationships in the P. freudenreichii population. The considerable phenotypic heterogeneity, found even at the ST level, suggests instead a history of recurrent switches between phenotypes.