Search results for "BM"

ADN : le code du vivant

2018

Biochemistry of smell and taste perception: from the receptors to the peri-receptors events

2021

Multidisciplinary approach to explore interactions in odor mixture perception

2023

Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypoth…

Trace amine associated receptors (TAARs) response to amines are largely affected by sequences variants

2023

The Trace Amine Associated Receptors (TAARs) are a family of chemosensory receptors that recognize volatile amines. These receptors are few in number and highly conserved, compared to regular olfactory receptors. Polymorphisms in the TAAR family can have a drastic impact on our perception of amine compounds. Our study combine numerical simulations with in vitro experiments to reveal the activation mechanisms of the human TAAR5 receptor. The study focused on the hTAAR5-S95P polymorphism, which is found at high frequency in Nordic countries. This mutation affects the perception of trimethylamine (TMA), making individuals less able to perceive the smell of rotten fish caused by this molecule. …

Comment nos gènes nous permettent-ils de goûter et de sentir ?

2021

Metabolism of flavor sulfur precursors by the oral microbiota

2022

Saviez-vous que le goût est une affaire de nez ? Interview de Loïc Briand dans l'émission de radio C'LeMag

2021

Nos cinq sens et la nature au programme de ce rendez-vous de la rédaction ! Saviez-vous que le goût est une affaire de nez ? C'est le titre de l'ouvrage de Loïc BRIAND. Directeur de Recherche à l'Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), et directeur du Centre des Sciences du Goût et de l’Alimentation de Dijon. Il évoque les recherches menées sur la perte du goût et de l'odorat, liées à la Covid, mais aussi l'ouvrage "Le goût : une affaire de nez ? - 80 clés pour comprendre le goût", paru en octobre dernier chez Quae éditions.

L'arôme du cassis

2019

Santé - Miraculine : la baie qui sucre vos papilles

2017

Présentation du mécanisme d’action de la miraculine qui est une protéine végétale capable de transformer le goût de l’acide en saveur sucrée.

Chapter 7. Physico-chemical properties of konjac glucomannan

2020

International audience; The konjac flour is obtained from the tuber of the Amorphophallus konjac, a plant of the Araceae family. This plant is found in the wild and cultivated as a vegetable in Thailand, China, Vietnam, Korea, and Japan since the nineteenth century AD (Chua et al. 2012; Li et al. 2005). The major compound of konjac flours is glucomannan, the reserve polysaccharide of konjac. The glucomannans are also present under the same structural type in various plant species: orchid bulbs, lily, and Aloe vera seeds (Dorthe 2005). The konjac flour is obtained by crunching the tubers more or less finely. These are harvested after 2 or 3 years of plant development. The tubers are cut, dri…