Search results for "Alimentation et Nutrition"
showing 8 items of 118 documents
Are gut hormones responsible for the decrease of appetitive behaviour for sweet and fatty foods after gastric bypass surgery?
2013
WOS: 000321389200211; International audience; Introduction: Gastric bypass surgery (RYGB) decreases preference for sweet and fatty foods, but the underlying mechanism is not known. This study aimed to investigate the role of the exaggerated satiety gut hormone release on appetitive reward of sweet and fatty taste after RYGB. Method: 13 patients that have undergone previous RYGB surgery (>6 months) and 13 normal weight controls participated in a double-blind placebo-controlled trial comparing the effect of subcutaneous injections of somatostatin analogue (octreotide) which blocks satiety gut hormone responses, and saline (control) on the appetitive reward value of sweet-fat candies. Appetiti…
The odour of human milk: Its chemical variability and detection by newborns
2019
International audience; Human milk odour has for long elicited research interest with regard to its function in breastfeeding initiation. The present review aims to provide an overview of the behavioural effects of human milk odour in the human neonate, considering different types of response measures in a feeding or non-feeding context. Further, an overview of the current knowledge of odorant composition and factors influencing milk odour is provided by summarizing results from analytical studies using olfactometry, and addressing changes in milk odour due to storage, lactational stage, and maternal dietary intake of odorous substances. We finally highlight some issues for future research.
Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method
2011
The Phase Ratio Variation (PRV) method is a very valuable method commonly used for liquid/vapor partition coefficients data acquisition of aroma compounds. Nevertheless, some limits are linked to this method, especially for volatile compounds. A careful examination of the PRV equation leads us to propose the following expression: 1/Cvap-real =(nliq/n0) x 1/Cvap-ideal = (nliq/n0) x (1/KC0 + (1/Co) b), We performed an examination for two cases of K values (K1=0.001 and K2=0.05), putting forward that a carefully choice of b range values is crucial for reliability of the regression calculation 1/A versus b.
Apparent and quantitative loss of fatty acids and triacylglycerols at frying temperatures
2012
[EN]: Olive and sunflower oils were heated at 180 °C for 5, 10 and 15 hours with the aim of defining the changes in the contents of fatty acid methyl esters (FAME) and triacylglycerols (TAG) under frying conditions. Differences between apparent and real loss of FAME or TAG are defined for an adequate interpretation of the changes taking place at high temperature. Such differences depend on the expression of the results and frequently result in erroneous conclusions. Results showed that from the normalized composition it could be deduced that only the most unsaturated FAME (C18:2) or TAG containing it was significantly altered. However, quantitative data indicated that all the unsaturated FA…
Plasmalogens and cell-cell communication between retinal glial cells
2016
This is an abstract that was submitted for the 2016 ARVO Annual Meeting, held in Seattle, Wash., May 1-5, 2016.; Purpose: Plasmalogens (or ether-lipids) are a particular class of glycerophospholipids characterized by the presence of a vinyl-ether bond at the sn-1 position of the glycerol backbone and by the preferential esterification of polyunsaturated fatty acids (PUFAs) at the sn-2 position. Plasmalogens are found at high concentrations in retinal macroglial cells such as Müller cells and astrocytes. Müller cells and astrocytes are known to communicate by the way of intracellular calcium waves and gap junctions. Connexin 43 is the major protein of these communicating junctions. The aim o…
Human saliva, taste and food perception
2011
Human saliva, taste and food perception
Salivary proteome and sensitivity to bitterness
2010
Among the various factors that dictate food choices, the sensorial acceptability and the in-mouth perception of food are essential. For example, bitterness is partly responsible for the rejection of some vegetables by some consumers. In this study, the aim is to evaluate if the salivary environment of an individual plays a role in his sensitivity to bitter taste
Development of Food Preferences and Appetite in the First Years
2016
International audience; Infants are born equipped to ingest nutrients, but have to learn how, what and how much to eat. This must occur early, because the mode of feeding evolves dramatically, from ‘tube’ feeding in utero to eating table foods with the family. Eating habits established during early years contribute to the development of subsequent eating habits. Therefore, it is fundamental to understand the most important early periods for the development of eating habits and the drivers of this development. Here we will focus on the first three years of postnatal life. Several characteristics of the eating experience contribute to drive infant’s eating and to shape preferences and energy …