Search results for "ACIDE"
showing 10 items of 100 documents
Comparative ultrastructure and carbohydrate composition of gastroliths from Astacidae, Cambaridae and Parastacidae freshwater crayfish (Crustacea, De…
2012
21 pages; International audience; Crustaceans have to cyclically replace their rigid exoskeleton in order to grow. Most of them harden this skeleton by a calcification process. Some decapods (land crabs, lobsters and crayfish) elaborate calcium storage structures as a reservoir of calcium ions in their stomach wall, as so-called gastroliths. For a better understanding of the cyclic elaboration of these calcium deposits, we studied the ultrastructure of gastroliths from freshwater crayfish by using a combination of microscopic and physical techniques. Because sugars are also molecules putatively involved in the elaboration process of these biomineralizations, we also determined their carbohy…
Oxygen and substrate deprivation on isolated rat cardiac myocytes : temporal relationship between electromechanical and biochemical consequences
1990
The effects of hypoxia and reoxygenation on action potentials (AP), contractions, and certain biochemical parameters were studied in isolated rat ventricular myocytes in monolayer culture in the presence and absence of glucose. Substrate deprivation alone had no influence on the basal properties. In the presence of glucose, a 4-h hypoxic treatment caused only a moderate decrease in AP amplitude and rate. In substrate-free conditions, hypoxia induced a gradual decline in plateau potential level and in AP duration and rate, followed by rhythm abnormalities and a failure of the electromechanical coupling. Spontaneous AP generation then ceased, and the resting potential decreased with increase…
Récepteur du goût sucré et diabète
2017
Récepteur du goût sucré et diabète. 6. journée de l'innovation en diabétologie
Plasmalogens, polyunsaturated fatty acids (PUFA), and glaucoma
2012
Plasmalogens, erythrocyte deformability, and retinal vascular development
2014
Toward Sustainable PLA-Based Multilayer Complexes with Improved Barrier Properties
2019
Poly(lactic acid) or PLA is currently considered as one of the most promising substitutes of conventional plastics, with low environmental impact, especially for food packaging applications. Nevertheless, some drawbacks, such as high permeability to oxygen, are still limiting its industrial applications. The objective of this study was to highly increase the oxygen barrier performance of PLA without compromising its sustainable nature and following the principles of circular economy perspective. Coproducts coming from mill industries, such as wheat gluten proteins (WG), were used to produce PLA-WG-PLA multilayer complexes with improved barrier performance. Different technologies of industri…
Alimentation et vision
2016
Micronutrition : de la théorie à l'application en clinique
2010
National audience; Les prévisions démographiques s'attendent à un accroissement important de la population âgée et très âgée dans les décennies à venir. La prévalence des pathologies oculaires occupe la deuxième place dans cette frange de la population, laissant entrevoir une réelle explosion du coût social et économique associé à la prise en charge des patients. Pourtant, des données théoriques suggèrent que certains nutriments, en particulier lipophiles, pourraient participer à prévenir les effets du vieillissement sur la rétine et le développement pathologique. Ces hypothèses sont corroborées par des données épidémiologiques qui renforcent l'association entre la consommation d'acides gra…
Ces molécules qui éveillent nos papilles
2017
The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.