Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma release

2013

The effects of the lipid/protein ratio (20/28, 24/24, 28/20) and salt content of model cheeses were investigated simultaneously with respect to chewing behaviour, swallowing events and in vivo aroma release. Chewing parameters were measured by electromyography. Swallowing events were recorded manually. In vivo aroma release was investigated using nose-space on-line atmospheric pressure chemical ionisation-mass spectrometry. The values for chewing activity and time before swallowing were higher with lower lipid/protein ratios and lower salt contents, due to the greater mechanical resistance of the model cheeses. The corresponding microstructure was made up of smaller and more circular fat dr…

5èmes Journées Scientifiques et Techniques du Réseau des Microscopistes INRA. « Imagerie cellulaire en science du vivant : Cryo-microscopies, Dynamiq…

2014

National audience; L’imagerie cellulaire, dans le domaine des sciences du vivant, est essentielle à la compréhension des phénomènes cellulaires subcellulaires régulant le fonctionnement des cellules et tissus. En microscopie électronique, la mise en oeuvre de cryo-méthodes permet de préserver l’intégrité moléculaire et spatiale des protéines et lipides intracellulaires ou membranaires (de faible poids moléculaire, présentes en faible quantité ou très labiles) dont la localisation in situ est recherchée afin de caractériser leur organisation, participer à la détermination de leur fonction au sein de la cellule et d’analyser leur distribution. Ces techniques, en pleine évolution, seront abord…

Interplays between nitric oxide and reactive oxygen species in cryptogein signalling

2014

The cellular messenger nitric oxide (NO) has many functions in plants. In this study, we investigated its interplays with Reactive Oxygen Species (ROS) in the defense responses triggered by the elicitin cryptogein produced by the oomycete Phytophthora cryptogea. The production of NO induced by cryptogein in tobacco cell suspensions was partly regulated through a ROS-dependent pathway involving the NADPH oxidase NtRBOHD. In turn, NO down-regulated the level of H2O2 derived from NtRBOHD activity. Both NO and ROS synthesis appeared to be under the control of two redundant isoforms of histone deacetylases of type 2 acting as negative regulators of cell death. Occurrence of an interplay between …

Biovi : a research program for reducing chemical input in vine and wine

2022

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy and powdery mildews. Both strategies were compared regarding sanitary quality, berries and/or must enological parameters, and physical, biochemical and biological characteristics (berry surface observation, proteomic, metabolomic, volatilomic, metagenomic analyses). Musts obtained with both strategies were then use…

Dynamic changes in the subcellular distribution of the tobacco ROS-producing enzyme RBOHD in response to the oomycete elicitor cryptogein.

2014

Highlight text The oomycete elicitor cryptogein triggers the relocation of RBOHD from intracellular compartments to the plasma membrane in tobacco cells. This suggests that intracellular trafficking is a potential determinant of RBOHD activity.

Répercussions des dépérissements à Botryosphaeriacées au niveau des rameaux de vigne : étude spatio-temporelle aux échelles anatomique et phys…

2021

Le dépérissement à Botryosphaeriacées est une maladie du bois de la vigne causée par deschampignons vasculaires. Ce dépérissement entraîne des pertes économiques importantes, d’autantqu’aucun traitement efficace n'est encore disponible. A l’heure actuelle, l'expression des symptômesfoliaires n'est pas encore entièrement comprise mais il n’est pas rare de trouver des Botryosphaeriacéesdans les premiers entre-nœuds des rameaux. Cependant, le lien entre leur présence et les symptômesfoliaires (défoliation apicale) n'est toujours pas établi.Dans ce travail, l'objectif a été d'évaluer les conséquences physiologiques et développementales dela présence de Botryosphaeriacées dans les entre-nœuds de…

Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling ma…

2015

In order to control undesirable microorganisms growth in foods, the performance of alginate and alginate-caseinate (an aqueous two-phase system) matrices entrapping lactic acid bacteria (LAB) (Lactobacillus paracasei LAB1 and Lactococcus lactis LAB3) was investigated. Polymeric matrices were initially loaded with Lcells at similar to 10(8-10) or similar to 10(4-6) CFU mL(-1), and were monitored, in liquid and gelled form (beads), for 12 days at 30 degrees C. In the liquid form, maximum cell density (similar to 10(9) CFU mL(-1)) was reached after 24 h whatever the matrix. Then, the Lpopulation decreased but remained higher in alginate-caseinate matrices: 10(7) and 10(6) CFU mL(-1) of LAB3 ce…

Changes in salt or fat contents of model cheese modify in vivo aroma release and eating

2012

National audience

La microscopie électronique à balayage au sein d’une Plate-Forme : applications «trans-règnes» en synergie avec d’autres techniques d’imagerie

2013

Adhesion of salivary mucins (MUC5B) to human buccal cells as affected by a taste solution

2012

National audience

FP6: Changes in salt or fat contents of model cheeses modify in vivo aroma release and eating

2012

National audience; Health authorities recommend food industries to reduce salt and fat in food products. But reducing such. components in food is a main challenge, particularly because of the interactions with other ingredients,. such as aroma compounds. Indeed, a change in salt or fat content can lead to a change in texture and. structure which can affect food oral processing, aroma release1 and thus perception. The aim of this. project was to study the consequences of a change in salt (NaCl) or fat contents on the aroma release. during eating (chewing behaviour, swallowing). Therefore, six model cheeses have been formulated. (three lipid/protein ratios, with and without salt added). They …

The role of NtRBOHD in regulation of response to cryptogein in tobacco cells

2014

International audience