Search results for " fatty acid"
showing 10 items of 498 documents
Etude du contrôle hédonique de la prise alimentaire par l'analyse des potentiels évoqués gustatifs
2016
Hedonic control of food intake has been studied using neurophysiological investigations in animals and functional imaging in humans. Gustatory evoked potentials (GEPs), a higher time resolution technique than functional imaging, have never been used for this purpose. The first aim of this thesis was to establish a reliable recording of GEPs in humans, in response to a sapid stimulus. The second aim was to determine the GEPs modifications according to the hedonic value of food intake. GEPs recording was performed in response to an intermittent stimulation of a sapid solution in more than 100 young healthy subjects. The comparisons between cerebral recordings in response to water or paraffin …
Increased electron donor and electron acceptor characters enhance the adhesion between oil droplets and cells of Yarrowia lipolytica as evaluated by …
2003
International audience; The adhesion of methyl ricinoleate droplets to cells of the yeast Yarrowia lipolytica was investigated. A new cytometric method, relying on the double staining of fatty globules with Nile Red and of cells with Calcofluor, enabled us to quantify methyl ricinoleate droplet adhesion to cells precultured on a hydrophilic or on a hydrophobic carbon source. In this last case, droplet adsorption was enhanced and a MATS (microbial adhesion to solvents) test revealed that this increase was due to Lewis acid-base interactions and not to an increase in the hydrophobic properties of the cell surface. These preliminary results demonstrate that the developed cytometric method is p…
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties
2017
International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyl…
In vivo oxydation of [9-14C] cyclic fatty acids derived from linoleic acid in the rat
2006
International audience; Abstract - Heating oils and fats may lead to cyclization of polyunsaturated fatty acids, as for example linolenic acid. Cyclohexenyl and cyclopentenyl fatty acids are subsequently present in some edible oils and these are suspected to induce metabolic disorders. In a previous experiment using [1-14C] labeled molecules, we published that these cyclic fatty acids are beta oxidized to the same extent as linolenic acid, at least for the first cycle of beta oxidation. However, it is possible that the presence of a ring could alter the ability of the organism to fully oxidize the molecule. In order to test this hypothesis, we assessed the oxidative metabolism of cyclic fat…
New insights into the pharmacology of the short-chain free fatty acid receptors 2 and 3
2011
Metabolic diseases, such as diabetes, dyslipidemia or obesity, are more and more weighing on public health expenses in developed countries. Despite active research, these widespread diseases remain difficult to handle. Promising new therapeutic strategies against metabolic diseases include the development of drugs targeting the free fatty acid receptors, as key players in metabolism homeostasis. In this context, the current PhD thesis focuses on the study of two G protein-coupled receptors, namely the short-chain free fatty acid receptors 2 (FFA2) and 3 (FFA3). First, we investigated the expression of the two receptors of interest in a variety of cell types. Then, in order to study the phar…
Rôle du récepteur nucléaire d'activation et de prolifération des péroxysomes (PPAR-alpha) dans la modulation de l'inflammation et l'activation des ce…
2010
We assessed, in this study, the effects of PPARα deficiency on the expression of mRNAencoding for insulin gene transcription factors in pancreatic β-cells along with thoseimplicated in inflammation in adipose tissues. On fasting, the adult PPARα-null mice werehypoglycemic. Serum insulin concentrations and its pancreatic mRNA transcripts weredownregulated in PPARα-null mice, suggesting that PPARα gene deletion contributes to lowinsulin gene transcription. The PPARα gene deletion downregulates the mRNA expression ofinsulin gene transcription factors, i.e., Pdx-1, Nkx6.1 and MafA. Besides, the pancreaticfunction was diminished by PPARα deficiency as PPARα-null mice expressed low pancreaticGlut…
Cyclopropane Fatty Acid Synthase from Oenococcus oeni: Expression in Lactococcus lactis subsp. Cremoris and Biochemical Characterization
2015
Bacterial cyclopropane fatty acid synthases (CFA synthases) catalyze the transfer of a methyl group from S-adenosyl-L-methionine (AdoMet) to the double bond of a lipid chain, thereby forming a cyclopropane ring. CFAs contribute to resistance to acidity, dryness, and osmotic imbalance in many bacteria. This work describes the first biochemical characterization of a lactic acid bacterium CFA synthase. We have overexpressed Oenococcus oeni CFA synthase in E. coli in order to purify the enzyme. The optimum cyclopropanation activity was obtained at pH 5.6 and 35.8 °C. The high K(m) (AdoMet) value obtained (2.26 mM) demonstrates the low affinity of O. oeni enzyme toward the L. lactis subsp. cremo…
Green biotechnology for valorisation of residual biomasses in nutraceutic sector: Characterization and extraction of bioactive compounds from grape p…
2019
The grape pomace (GP) is an important by-product of winemaking, accounting for about 13-25% of the grapes processed. The aim of this work was to investigate the nutritional and antioxidant composition of GP obtained from Nero d’Avola (NA) grape, one of the most important indigenous varieties in Italy, in order to verify application in nutraceutics. Seeds and skin of the GP were studied for their nutritional and antioxidants composition, fatty acid and polyphenols profile, bioactives properties in vitro, by gravimetric, spectrophotometric and chromatographic techniques. The results showed that NAGP seeds are rich in the beneficial polyunsaturated fatty acids and that the polyphenols extracte…
Mixotrophy in a Local Strain of Nannochloropsis granulata for Renewable High-Value Biomass Production on the West Coast of Sweden
2022
A local strain of Nannochloropsis granulata (Ng) has been reported as the most productive microalgal strain in terms of both biomass yield and lipid content when cultivated in photobioreactors that simulate the light and temperature conditions during the summer on the west coast of Sweden. To further increase the biomass and the biotechnological potential of this strain in these conditions, mixotrophic growth (i.e., the simultaneous use of photosynthesis and respiration) with glycerol as an external carbon source was investigated in this study and compared with phototrophic growth that made use of air enriched with 1–2% CO2. The addition of either glycerol or CO2-enriched air stimulated the…
Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers
2019
This study describes the replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers. Three batches of chicken burgers were manufactured: control (burgers prepared with 100% of chicken meat), E10 (burgers manufactured with 10% of spinach and 90% of chicken meat), and E30 (burgers pre‐ pared with 30% of spinach and 70% of chicken meat). The replacement of meat by spinach significantly affected the color parameters, decreasing L*, a*, and b* values with the increasing of spinach amount addition. Burgers manufactured with 30% of spinach presented the lowest fat (5.76%), energy (146.75 Kcal/100 g), and NaCl (0.87%) contents. On the contrary, dietary fiber inc…