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Your search keyword '"Claire Bourlieu‐Lacanal"' showing total 7 results
Start Over Author "Claire Bourlieu‐Lacanal" Topic 03 medical and health sciences
7 results on '"Claire Bourlieu‐Lacanal"'

1. Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation

Author

Nathalie Gontard, Valérie Guillard, Millena Cristina Barros Santos, Ana Paula Batista, Jérôme Lecomte, Pierre Villeneuve, Fernanda Franceschi Andrigo, Claudia M. Rezende, Oscar Lombo Vidal, Claire Bourlieu-Lacanal, Mariana Simões Larraz Ferreira, Bruno Baréa, Maria-Cruz Figueroa-Espinoza, Universidade Federal do Rio de Janeiro (UFRJ), Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Institut Universitaire de France (IUF), Ministère de l'Education nationale, de l’Enseignement supérieur et de la Recherche (M.E.N.E.S.R.), Project 'Formación de Talento Humano de Alto Nivel', Fondo de Ciencia, Tecnología e Innovación (CTeI), Sistema General de Regalías (SGR) (BPIN 2013000100103), Gobernación y Universidad del Tolima-Colombia, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) (code 001), National Council for Scientific and Technological Development (CNPq) (310343/2019–4), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier

Subjects
Antioxidant, medicine.medical_treatment, Active packaging, [SPI.MAT]Engineering Sciences [physics]/Materials, chemistry.chemical_compound, 0302 clinical medicine, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Cod liver oil, Film (emballage), Acide chlorogénique, Chemistry, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, 04 agricultural and veterinary sciences, 040401 food science, Antioxydant, Q80 - Conditionnement, Cold-pressed oil, Huile végétale, Café, medicine.drug, Carboxyméthylcellulose, Carboxymethyl cellulose, 03 medical and health sciences, 0404 agricultural biotechnology, Lipid oxidation, Q02 - Traitement et conservation des produits alimentaires, medicine, TBARS, Press cake, Peroxide value, Propriété physicochimique, Bio-based films, Release of antioxidants, 030221 ophthalmology & optometry, Chlorogenic acids, Trolox, Sous-produit, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

International audience; The residual biomass of cold-pressed green coffee oil (GCO), rich in chlorogenic acids (CGA), was reused by incorporating the press cake (CE) and sediment (SE) extracts into carboxymethyl cellulose (CMC) films. The effect of these extracts combined with GCO was investigated on the physicochemical, barrier, and antioxidant properties, and on the ability of the active films to delay fish oil oxidation. The films with added CE and GCO (C-CE) or SE and GCO (C-SE) showed high antioxidant activity, 3.61 ± 0.01 and 2.03 ± 0.01 mmol Trolox eq/g dry film, respectively. These findings are in line with the CGA content in CE and SE (9.8 and 9.0% w/w, respectively), as determined by HPLC. The addition of SE and GCO slightly affects the oxygen barrier of CMC films, while providing them with high Ultraviolet–Visible (UV–Vis) absorption. The evolution of peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in fish oil samples covered by C-CE and C-SE films and inert headspace was significantly lower than those of controls (storage at 40 °C for 16 days). The antioxidant release from films with added CE and SE showed an antagonistic behaviour into the food simulants. Although both active films are promising for active packaging, the C-SE film appeared as more advantageous for oil-rich food protection.

Published
2022
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2. Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles

Author

Jérôme Lecomte, Eric A. Decker, David Julian McClements, Claire Bourlieu-Lacanal, Pierre Villeneuve, Erwann Durand, Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), University of Massachusetts [Amherst] (UMass Amherst), and University of Massachusetts System (UMASS)

Subjects
antioxidant, Antioxidant, 030309 nutrition & dietetics, surfactant, medicine.medical_treatment, Qualité des produits, Nanoreactor, Émulsion, Stabilité oxydative, Micelle, Industrial and Manufacturing Engineering, 03 medical and health sciences, Colloid, 0404 agricultural biotechnology, Lipid oxidation, Pulmonary surfactant, associations colloids, micelle, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, emulsifier, Oxydation, Q04 - Composition des produits alimentaires, 0303 health sciences, Lipide, Chemistry, 04 agricultural and veterinary sciences, General Medicine, Q01 - Sciences et technologies alimentaires - Considérations générales, 040401 food science, Chemical engineering, Food products, Huile, lipids (amino acids, peptides, and proteins), Food Science
Abstract

International audience; Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation pathways. After a brief description of lipid oxidation and antioxidants mechanisms, this review discusses the current understanding of the influence of micellar structures on lipid oxidation. In particular, is discussed the major impact of the presence of micelles in emulsions, or reverse micelles (association colloids) in bulk oil on the oxidative stability of both systems. Indeed, both micelles in emulsions and associate colloids in bulk oils are discussed in this review as nanoscale structures that can serve as reservoirs of antioxidants and pro-oxidants and are involved in their transport within the concerned system. Their role as nanoreactors where lipid oxidation reactions occur is also commented.

Published
2022
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3. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency

Author

Nathalie Barouh, Claire Bourlieu‐Lacanal, Maria Cruz Figueroa‐Espinoza, Erwann Durand, Pierre Villeneuve, Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
antioxidant, 030309 nutrition & dietetics, Tocopherols, Émulsion, Réaction chimique, Q05 - Additifs alimentaires, Antioxidants, 03 medical and health sciences, bulk oil, 0404 agricultural biotechnology, Q02 - Traitement et conservation des produits alimentaires, [SDV.IDA]Life Sciences [q-bio]/Food engineering, prooxidant, Plant Oils, Oxydation, emulsion, 0303 health sciences, Tocophérol, Lipide, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, synthèse, Vitamine E, Emulsions, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Oxidation-Reduction, Food Science, documents
Abstract

Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.

Published
2021
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4. Natural deep eutectic solvents: Hypothesis for their possible roles in cellular functions and interaction with membranes and other organized biological systems

Author

Erwann Durand, Pierre Villeneuve, Frédéric Carrière, Claire Bourlieu-lacanal, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Bioénergétique et Ingénierie des Protéines (BIP ), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and Centre National de la Recherche Scientifique (CNRS)-Aix Marseille Université (AMU)

Subjects
F60 - Physiologie et biochimie végétale, [SDV]Life Sciences [q-bio], Cellular functions, Computational biology, [SDV.BC]Life Sciences [q-bio]/Cellular Biology, Membrane-less organelles, 01 natural sciences, 03 medical and health sciences, Biochemical reactions, L50 - Physiologie et biochimie animales, 030304 developmental biology, 0303 health sciences, Membranes, 010405 organic chemistry, Chemistry, [CHIM.ORGA]Chemical Sciences/Organic chemistry, Membrane cellulaire, Cell functioning, Subcellular assemblies, Structure cellulaire, U50 - Sciences physiques et chimie, 0104 chemical sciences, NaDES, Membrane, Cell metabolism, Solvant
Abstract

International audience; The involvement of natural deep eutectic solvents (NaDES) in biological processes has been speculated but experimental evidence based on their observation in cells and biochemical reactions is still largely missing. Nevertheless, a sum of observations and analogies between NaDES physical-chemical properties and those of peculiar cellular environments allows raising interesting hypothesis on the role they could play. To contribute to the current thinking on NaDES in biological systems, an overview of these unusual liquid media is first presented with a special focus on how their occurrence in Nature (animal and plant) and hypothetical roles in cell metabolism were supported by experimental approaches. Then, a discussion pointing out the diversity of membranes formation and structures, describes, while challenging the readers, how NaDES may be related with membrane systems. The occurrence of NaDES in the cell and their possible interaction with highly organized intracellular structures and membrane-less organelles is also discussed. Observations already made with NaDES metabolites in cells allow discussing the possible roles and effects of NaDES on cell metabolism in connection with membranes or subcellular assemblies. Finally, suggestions for further investigations regarding the occurrence and the contribution of NaDES in the regulation of cellular functions are proposed.

Published
2021
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5. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to 'rapid' and 'slow' animal proteins

Author

Karima Laleg, Valérie Briard-Bion, Didier Dupont, Stéphane Walrand, Valerie Micard, Insaf Berrazaga, Claire Bourlieu-Lacanal, Julien Jardin, Unité de Nutrition Humaine (UNH), Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), CHU Gabriel Montpied [Clermont-Ferrand], CHU Clermont-Ferrand, «VEGAGE» project, carried out with the financial support of the «Qualiment Institut Carnot» (https://www.institutscarnot.eu/fr/institut-carnot/qualiment)., INRA metaprogram (Did’it), Regional thesis grant (Auvergne region, France)., Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, and Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest

Subjects
Physiology, 030309 nutrition & dietetics, Flour, Peptide, Protein aggregation, Biochemistry, pasta diet, plant protein, Casein, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Medicine and Health Sciences, Cooking, Food science, Triticum, Legume, Plant Proteins, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Multidisciplinary, Hydrolysis, aggregation, Eukaryota, food and beverages, Fabaceae, 04 agricultural and veterinary sciences, Plants, Legumes, Milk Proteins, 040401 food science, Body Fluids, Vicia faba, Amino acid, Milk, Wheat, Food, Fortified, Medicine, Digestion, Lens Plant, Dietary Proteins, Anatomy, Nutritive Value, Research Article, Hydrolyzed protein, Science, In Vitro Techniques, Beverages, Protein Aggregates, 03 medical and health sciences, 0404 agricultural biotechnology, Animals, Humans, Grasses, Nutrition, Organisms, Peas, Biology and Life Sciences, Proteins, wheat-legume, Phosphoproteins, Diet, Gastrointestinal Tract, Kinetics, chemistry, Food, animal protein, Physiological Processes, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Digestive System
Abstract

The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy proteins. Kinetics and yields of protein hydrolysis in legume enriched pasta and, for the first time, the peptidomes generated by the pasta at the end of the in vitro gastric and intestinal phases of digestion are presented. Three isoproteic (21%) legume enriched pasta with balanced essential amino acids, were made from wheat semolina and 62% to 79% of legume flours (faba bean or F-pasta; lentil or L-pasta and split pea or P-pasta). Pasta were prepared following the conventional pastification steps (hydration, mixing, extrusion, drying, cooking). Amino acid composition and protein network structure of the pasta were determined along with their culinary and rhe-ological properties and residual trypsin inhibitor activity (3-5% of the activity initially present in raw legume flour). F-and L-pasta had contrasted firmness and proportion of covalently linked proteins. F-pasta had a generally weaker protein network and matrix structure, however far from the weakly linked soluble milk proteins (SMP) and casein proteins, which in addition contained no antitrypsin inhibitors and more theoretical cleavage sites for digestive enzymes. The differences in protein network reticulation between the different pasta and between pasta and dairy proteins were in agreement in each kinetic phase with the yield of the in vitro protein hydrolysis, which reached 84% for SMP, and 66% for casein at the end of intestinal phase, versus 50% for Land P-pasta and 58% for F-pasta. The peptidome of legume enriched pasta is described for the first time and compared with the peptidome of dairy proteins for each phase of digestion. The gastric and intestinal phases were important stages of peptide differentiation between legumes and wheat. However, peptidome analysis revealed no difference in wheat-derived peptides in the three pasta diets regardless of the PLOS ONE PLOS ONE | https://doi.org/10.1371/journal.pone. Citation: Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, et al. (2020) Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins. PLoS ONE 15(5): e0232425. https://doi.

Published
2020
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6. INFOGEST static in vitro simulation of gastrointestinal food digestion

Author

Frédéric Carrière, Torsten Bohn, Carla Martins, Adam Macierzanka, Didier Dupont, Werner Weitschies, Sébastien Marze, Ricardo Assunção, Alfonso Clemente, André Brodkorb, Uri Lesmes, Reto Portmann, Cláudia N. Santos, Isabelle Souchon, Milena Corredig, Claire Dufour, David Julian McClements, Claire Bourlieu-Lacanal, Rachel Boutrou, Martin S. J. Wickham, Paula Alvito, Olivia Ménard, Alan R. Mackie, Isidra Recio, Simon Ballance, Catharina Edwards, Gerd E. Vegarud, Mans Minekus, R. Paul Singh, Lotti Egger, Sibel Karakaya, Marie Alminger, Matt Golding, Steven Le Feunteun, Bente Kirkhus, Teagasc Food Research Centre [Fermoy, Ireland], Agroscope, Department of Biology and Biological Engineering, Chalmers University of Technology, Chalmers University of Technology [Gothenburg, Sweden], Instituto Nacional de Saùde Dr Ricardo Jorge [Portugal] (INSA), Nofima AS, Luxembourg Institute of Health, Luxembourg Institute of Healt, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Bioénergétique et Ingénierie des Protéines (BIP ), Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Estación Experimental del Zaidín (EEZ), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), Department of Food Science [Copenhagen] (UCPH FOOD), Faculty of Science [Copenhagen], University of Copenhagen = Københavns Universitet (KU)-University of Copenhagen = Københavns Universitet (KU), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Quadram Institute Bioscience, Riddet Institute, Department of Food Engineering, Faculty of Engineering, Ege university, Israel Institute of Technology Technion City, Technion City, Faculty of Chemistry, Taras Shevchenko National University of Kyiv, School of Food Science & Nutrition, University of Leeds, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Chenoweth Lab, Department of Food Science, University of Massachusetts System (UMASS), Triskelion, Instituto de Biologia Experimental e Tecnológica (IBET), Instituto de Tecnologia Química e Biológica, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Departments of Biological and Agricultural Engineering, and of Food Science and Technology, University of California [San Diego] (UC San Diego), University of California-University of California, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Reacta Biotech Limited, Ernst Moritz Arndt, Universität Greifswald - University of Greifswald, Instituto de Investigación en Ciencias de la Alimentación CIAL, CSIC-UAM, CEI UAM+CSIC (CIAL, CSIC-UAM, CEI UAM+CSIC), COST action FA1005 INFOGEST, Teagasc Food Research Centre [Fermoy, County Cork, Ireland], Chalmers University of Technology, Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge I.P., Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Department of Physiology and Biochemistry of Animal Nutrition, Estacion Experimental del Zaidin, Department of Food Science, University of Guelph, Food Engineering Department, Chimie Et Interdisciplinarité : Synthèse, Analyse, Modélisation (CEISAM), Université de Nantes - Faculté des Sciences et des Techniques, Université de Nantes (UN)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Department of Biotechnology and Food Engineering, Israel Institute of Technology, Institute of Food Research, Institute of Food Research [Norwich], Université de Minho, Portugal, Laboratoire de Physique des Solides (LPS), Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS), University of Massachusetts [Amherst] (UMass Amherst), Human Language Technology Interest Group (HULTIG), Universidade de Beira Interior, Instituto de Investigaciòn en Ciencias de la Alimentaciòn (CIAL, CSIC-UAM), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), National Institute of Health Doutor Ricardo Jorge, Lisbon and CESAM, University of Aveiro, Estación Experimental del Zaidin, Consejo Superior de Investigaciones Científicas (CSIC), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (France), French National Institute for Agricultural Research, European Cooperation in Science and Technology (COST), FA1005, Centre National de la Recherche Scientifique (CNRS)-Aix Marseille Université (AMU), Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA), University of Copenhagen = Københavns Universitet (UCPH)-University of Copenhagen = Københavns Universitet (UCPH), Quadram Institute Bioscience [Norwich, U.K.] (QIB), Biotechnology and Biological Sciences Research Council (BBSRC), University of California (UC)-University of California (UC), and Ege Üniversitesi

Subjects
Biomimetic materials, [SDV]Life Sciences [q-bio], Oligosaccharides, simulation models, static model, Matrix (chemical analysis), structure de l'aliment, Human health, Eating, 0302 clinical medicine, static in vitro digestion, Biomimetic Materials, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Bile, Food science, Amino Acids, ComputingMilieux_MISCELLANEOUS, 2. Zero hunger, 0303 health sciences, Gastric Juice, Chemistry, Hydrolysis, Fatty Acids, Stomach, Food Ingredients, santé humaine, Hydrogen-Ion Concentration, Intestines, nutrition, Avaliação do Impacte em Saúde, physiological digestion, Digestion, modèle de simulation, Models, Biological, allégations nutritionnelles et de santé, General Biochemistry, Genetics and Molecular Biology, modèle statique, digestion gastrointestinale, 03 medical and health sciences, modèle statique un vitro, simulated digestion, Upper gastrointestinal, Humans, Gastric lipase, Food structure, Saliva, 030304 developmental biology, Enzyme Assays, cinétique de digestion, Mouth, composition de l'aliment, digestion gastrique in vitro, Intestinal digestion, food digestion, Peptide Fragments, Composição dos Alimentos, micronutriment, Food, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery
Abstract

WOS: 000462482100001, PubMed ID: 30886367, Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus developed by the COST INFOGEST network. The method is designed to be used with standard laboratory equipment and requires limited experience to encourage a wide range of researchers to adopt it. It is a static digestion method that uses constant ratios of meal to digestive fluids and a constant pH for each step of digestion. This makes the method simple to use but not suitable for simulating digestion kinetics. Using this method, food samples are subjected to sequential oral, gastric and intestinal digestion while parameters such as electrolytes, enzymes, bile, dilution, pH and time of digestion are based on available physiological data. This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess the endpoints resulting from digestion of foods by analyzing the digestion products (e.g., peptides/amino acids, fatty acids, simple sugars) and evaluating the release of micronutrients from the food matrix. The whole protocol can be completed in similar to 7 d, including similar to 5 d required for the determination of enzyme activities., COST actionEuropean Cooperation in Science and Technology (COST) [FA1005 INFOGEST26]; French National Institute for Agricultural Research (INRA)Institut National de la Recherche Agronomique (INRA), We acknowledge COST action FA1005 INFOGEST26 (http://www.cost-infogest.eu/) for providing funding for travel, meetings and conferences (2011-2015). We acknowledge the French National Institute for Agricultural Research (INRA, http://www.inra.fr) for its continuous support of the INFOGEST network by organizing and co-funding the International Conference on Food Digestion and workgroup meetings. We thank A.G.F. Lopes (Universidade de Lisboa, Portugal) and V.S.N. Mishra (Teagasc Food Research Centre, Moorepark, Ireland) for their help in the final preparation of the videos. We also acknowledge the many other researchers, mostly associated with the above COST action and subsequent events, who have contributed to the discussion of digestion parameters.

Published
2019
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7. Towards infant formula biomimetic of human milk structure and digestive behaviour

Author

Samira de Oliveira, Claire Bourlieu-Lacanal, Didier Dupont, Frédéric Carrière, Amélie Deglaire, Yann Le Gouar, Olivia Ménard, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Enzymologie interfaciale et de physiologie de la lipolyse (EIPL), Centre National de la Recherche Scientifique (CNRS)-Aix Marseille Université (AMU), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS)

Subjects
0301 basic medicine, matière grasse du lait, Proteolysis, lcsh:TP670-699, Regulation of gastric function, human health, Biochemistry, programming, fat globule, 03 medical and health sciences, lipid structure, neonatal digestion, biomimétisme, structure de lipide, alimentation de l'enfant, Lipid droplet, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Lipolysis, Globules of fat, Food science, alimentation neonatale, allégation nutritionnelle, lait humain, 2. Zero hunger, milk fat globules, 030109 nutrition & dietetics, medicine.diagnostic_test, Chemistry, human milk, infant formula, santé humaine, formulation alimentaire, digestion gastrique, 030104 developmental biology, human milk fat globules, Infant formula, Emulsion, globule lipidique, lcsh:Oils, fats, and waxes, Digestion, Agronomy and Crop Science, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

Lipids of human milk or infant formula convey most of the energy necessary to support thenewborn growth. Until recently, infant formula chemical composition had been optimized but not theirstructure. And yet, more and more proofs of evidence have shown that lipids structure in human milkmodulates digestion kinetics and is involved in metabolic programming. Indeed there is a striking differenceof structure between human milk which is an emulsion based on dispersed milk fat globules (4 mm) secretedby the mammary gland and submicronic neoformed lipid droplets (0.5mm) found in infant formula. Thesedroplets result from a series of operation units. This difference of structure modifies digestion kinetics andemulsion disintegration in the intestinal tract of the newborn. This difference persists along gastric phasewhich is mainly dominated by acid and enzyme-induced aggregation. Lipid droplets size is thus the keyparameter to control gastric lipolysis and emptying and intestinal lipolysis. This parameter also controlsproteolysis since adsorbed proteins are more rapidly hydrolyzed than when in solution. In animal models,these differences of lipid structure would also impact digestive and immune systems’ maturation andmicrobiota. Lipid structure during neonatal period would also be involved in the early programming ofadipose tissues and metabolism. The supplementation of infant formulas with bovine milk fractions (milk fatglobule membrane extracts, triacylglycerol) or recent development of large droplets infant formula, alongwith new fields of innovation in neonatal nutrition, are here reviewed.; Vers des formules infantiles mimant la structure et le profil de digestion du lait maternel.Les lipides laitiers du lait maternel ou de formules infantiles fournissent la plupart de l’énergie disponiblepour la croissance du nouveau-né. Jusqu’alors, la composition chimique des formules infantiles a étéoptimisée mais pas leur structure. Or il est de plus en plus démontré que la structure des lipides dans le laitmaternel module les cinétiques de digestion et participe à la pré-programmation métabolique. Il existe eneffet une différence majeure entre les émulsions natives de globules gras laitiers (4mm) sécrétées par laglande mammaire et la structure des lipides dans les formules infantiles qui résultent d’une successiond’opérations unitaires de transformation et sont constituées de gouttelettes submicroniques (0.5 mm) avecdes interfaces néoformées. Cette différence de structure modifie les cinétiques de digestion et dedéstructuration des émulsions dans le tractus digestif des nouveau-nés. De façon générale, la différence destructure initiale entre lait maternel et formules infantiles se maintient pendant toute la phase gastrique, quiest surtout dominée par des mécanismes d’agrégation acide et enzymatique. La taille des gouttelettes est leparamètre clé pour contrôler les lipolyses gastrique et intestinale et module également la vitesse de vidangegastrique néonatale. Ce paramètre contrôle également les cinétiques de protéolyse puisque les protéinesadsorbées sont hydrolysées plus rapidement que les protéines solubilisées. Ces différences de structureimpacteraient également chez l’animal le développement des systèmes digestif, immunitaire et la mise enplace du microbiote. La structure des lipides ingérés pendant la période néonatale pourrait également participer à la pré-programmation des tissus adipeux et du métabolisme chez l’adulte. La réintroductiond’extraits membranaires et de triacylglycérols issus de lait bovin dans les formules, le développement deformules nouvelles basées sur des émulsions moins fines ainsi que les dernières tendances de développement de formules infantiles biomimétiques sont reportées et discutées dans cette synthèse.

Published
2017
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