Search results for "Alimentation et Nutrition"
showing 10 items of 118 documents
Développement précoce du comportement et des préférences alimentaires
2014
Manger est essentiel pour la survie, et nous naissons équipés pour absorber des nutriments à partir des apports alimentaires. Cependant, l'alimentation ne se résume pas à cet aspect. Quoi, comment, quand, combien manger sont autant de questions qui renvoient à d'autres aspects du comportement alimentaire, auxquelles il nous faut répondre quotidiennement. Ces autres aspects du comportement alimentaire sont appris, essentiellement durant les premières années de vie [1]. Ainsi, nous avons montré que les comportements alimentaires acquis à l'âge de 2 à 3 ans étaient prédictifs des mêmes comportements observés chez le jeune adulte [2,3]. Pour cette raison, il est fondamental de savoir quand et c…
Dysfunction of the mesolimbic circuit to food odors in women with anorexia and bulimia nervosa: A fMRI study
2019
Brain reward dysfunction in eating disorders has been widely reported. However, whether the neural correlates of hedonic and motivational experiences related to food cues are differentially affected in anorexia nervosa of restrictive type (ANr), bulimia nervosa (BN), and healthy control (HC) participants remains unknown. Here, 39 women (14 ANr, 13 BN, and 12 HC) underwent fMRI while smelling food or non-food odors in hunger and satiety states during liking and wanting tasks. ANr and BN patients reported less desire to eat odor-cued food and odor-cued high energy-density food (EDF), respectively. ANr patients exhibited lower ventral tegmental area (VTA) activation than BN patients to food od…
In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva
2013
In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly inv…
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-del…
2009
Milk oxidoreduction potential was modified using gases during the production of a model dairy product and its effect on gel setting was studied. Acidification by glucono-delta-lactone was used to examine the physicochemistry of gelation and to avoid variations due to microorganisms sensitive to oxidoreduction potential. Four conditions of oxidoreduction potential were applied to milk: milk was gassed with air, nongassed, gassed with N(2), or gassed with N(2)H(2). The rheological properties and microstructure of these gels were determined using viscoelasticimetry, measurement of whey separation, and confocal laser scanning microscopy. It appeared that a reducing environment led to less-aggre…
A luminal glycoprotein drives dose-dependent diameter expansion of the Drosophila melanogaster hindgut tube
2012
An important step in epithelial organ development is size maturation of the organ lumen to attain correct dimensions. Here we show that the regulated expression of Tenectin (Tnc) is critical to shape the Drosophila melanogaster hindgut tube. Tnc is a secreted protein that fills the embryonic hindgut lumen during tube diameter expansion. Inside the lumen, Tnc contributes to detectable O-Glycans and forms a dense striated matrix. Loss of tnc causes a narrow hindgut tube, while Tnc over-expression drives tube dilation in a dose-dependent manner. Cellular analyses show that luminal accumulation of Tnc causes an increase in inner and outer tube diameter, and cell flattening within the tube wall,…
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…
Perception of mineral character in Sauvignon blanc wine: inter-individual differences
2014
Revue non indexée dans le JCR.; Of the descriptors employed to characterize wine organoleptically, minerality is arguably one of the most enigmatic. The aim of the work described in this article was to delineate the nature of perceived minerality in Sauvignon wine, specifically its sensorial reality for experienced wine professionals from France and New Zealand. Participants evaluated 16 Sauvignon blanc wines (8 French; 8 New Zealand) under three conditions, ortho-nasal olfaction, palate only (Nose-clip condition), and by full tasting (global perception). Data from the global condition only are reported here. Key results include: i) that although there were quantitative differences in perce…
The lyon clinical olfactory test: validation and measurement of hyposmia and anosmia in healthy and diseased populations.
2011
; International audience; The LCOT is a self-administered test designed to assess olfactory deficits. Altogether, 525 subjects contributed to the validation. Elderly participants were well represented in this sample. In a validation study (study 1), 407 healthy and 17 anosmic volunteers between 15 and 91 years of age underwent threshold, supraliminal detection, and identification testing. Cutoff values for normosmia and hyposmia were calculated and applied in a second study in a group of patients with smell complaints and in a group of Alzheimer patients with age-matched controls. Incidence of smell deficit was estimated at 5.6% in the healthy population of study 1, and at 16% in the elder…
Chemosensory signalling pathways involved in sensing of amino acids by the ghrelin cell
2015
AbstractTaste receptors on enteroendocrine cells sense nutrients and transmit signals that control gut hormone release. This study aimed to investigate the amino acid (AA) sensing mechanisms of the ghrelin cell in a gastric ghrelinoma cell line, tissue segments and mice. Peptone and specific classes of amino acids stimulate ghrelin secretion in the ghrelinoma cell line. Sensing of L-Phe occurs via the CaSR, monosodium glutamate via the TAS1R1-TAS1R3 while L-Ala and peptone act via 2 different amino acid taste receptors: CaSR & TAS1R1-TAS1R3 and CaSR & GPRC6A, respectively. The stimulatory effect of peptone on ghrelin release was mimicked ex vivo in gastric but not in jejunal tissue …
Development of taste preferences in early life
2017
International audience