Search results for " life science"

Safety and immunogenicity of the PRAME cancer immunotherapeutic in metastatic melanoma: results of a phase I dose escalation study

2016

Purpose The PRAME tumour antigen is expressed in several tumour types but in few normal adult tissues. A dose-escalation phase I/II study (NCT01149343) assessed the safety, immunogenicity and clinical activity of the PRAME immunotherapeutic (recombinant PRAME protein (recPRAME) with the AS15 immunostimulant) in patients with advanced melanoma. Here, we report the phase I dose-escalation study segment. Patients and methods Patients with stage IV PRAME-positive melanoma were enrolled to 3 consecutive cohorts to receive up to 24 intramuscular injections of the PRAME immunotherapeutic. The RecPRAME dose was 20, 100 or 500 µg in cohorts 1, 2 and 3, respectively, with a fixed dose of AS15. Advers…

Safety and immunogenicity of the therapeutic vaccine TG1050 in chronic hepatitis B patients: a phase 1b placebo-controlled trial

2020

Funding: Transgène; International audience; Treatment of chronic hepatitis B (CHB) typically requires life-long administration of drugs. Cohort and pre-clinical studies have established the link between a functional T-cell-mounted immunity and resolution of infection. TG1050 is an adenovirus 5-based vaccine that expresses HBV polymerase and domains of core and surface antigen and has shown immunogenicity and antiviral effects in mice. We performed a phase 1 clinical trial to assess safety and explore immunogenicity and early efficacy of TG1050 in CHB patients. This randomized, double blind, placebo-controlled study included two sequential phases: one single dose cohort (SD, n = 12) and one …

Can the odours modulate salivation? Impact of the nature of the odorant

2015

Introduction :Saliva plays numerous roles in the oral cavity, especially in digestion and taste perception. It is well admitted that tastants are effective stimuli of salivation and that the salivary response (flow and composition) depends on the nature of the tastant. However, the impact of odours on salivation is poorly known and not consensual. Odours are the first chemical signal informing about food palatability before ingestion. In this context, it is necessary to understand if the salivary secretions are modulated in function of this sensory signal. The aim of this study is to compare the salivary flow response after stimulation by different odours having different hedonic values.Mat…

New insight on the role of the oral mucosa in aroma release

2017

Optimization of saliva sample preparation and analysis for identification of protein biomarkers

2018

National audience

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

2014

Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption pe…

Salivary protein markers of type 2 diabetes mellitus in elderly subjects and links with dietary habits

2019

National audience

Interactions between saliva, mucosae and flavor compounds

2018

International audience

Saliva: A key driver of flavour release and perception in human

2013

WOS:000323851300235; International audience

Salivary lipolytic activity seems to modulate the basal free fatty acid concentration in human saliva

2017

The perception of fat is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste perception is supported by the discovery of fatty acid receptors in the tongue papillae. However, dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. In this context, the literature often mentioned the necessity and efficiency of a salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. We made a complementary hypothesis in which salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in saliva. To test t…