Search results for "Chemosensor"

Rare Crystal Structure of Open Spirolactam Ring along with the Closed-Ring Form of a Rhodamine Derivative : Sensing of Cu2+ Ions from Spinach

2019

Crystal structures of a rhodamine derivative in its closed and open spirolactam ring forms were developed, which allows selective and sensitive detection of Cu2+ ions at a micromolar range in neutral medium. The chemosensing properties of the probe through a pentacoordinate Cu2+ ions were proven by spectroscopic and theoretical analysis. The spirolactam ring opening as the Cu2+selective sensor was applied to spinach (Spinacia oleracea) to estimate the accumulation of copper as copper(II) in the plant. peerReviewed

Le déclin de la perception sensorielle des personnes âgées cache une grande variabilité : est-il lié aux préférences alimentaires et au statut nutrit…

2012

Le déclin de la perception sensorielle des personnes âgées cache une grande variabilité : est-il lié aux préférences alimentaires et au statut nutritionnel ?. Le Sensolier, 10. journée : Des différences de perception entre individus

Nerve agent simulant detection by using chromogenic triaryl methane cation probes

2012

Two triaryl methane cations have been used as probes for colorimetric detection of nerve agent simulants. Buffered mixed aqueous solutions of 1 and 2 showed bathochromic shifts in the presence of DCNP (diethylcyanophosphonate) and DCP (diethylchlorophosphate). The colour modulation can be observed to the naked eye. Appropriate mechanisms for the recognition event are proposed. © 2012 Elsevier Ltd.

Troubles du goût et de l'odorat chez les seniors

2022

The effectiveness of personalized design to feed elderly people

2015

Beyond the physiological age, the elderly population is characterized by a high heterogeneity in terms of physical, psychological and sociological status (Maître et al, 2015). Regarding eating behavior, several studies have highlighted a large inter-individual variability in chemosensory abilities (i.e. the ability to perceive an odor or a taste; Sulmont-Rossé et al, 2015) and oral-heath status (i.e. dental status, salivary flow; ALIMASSENS project), as well as inter-individual variability in food preference and food intake (AUPALESENS project). However, the food offer dedicated to the elderly population, and in particular to elderly people who needs help to obtain and/or prepare food for t…

Perception des molécules chimiosensorielles en mélange : impact du métabolisme périphérique

2015

The chemosensory system is highly sensitive and discriminant. To ensure these properties, rapid and effective mechanisms are necessary to eliminate chemosensory molecules reaching the perception interface. The xenobiotic metabolizing enzymes (XMEs) present in the peri-receptor space may participate to the clearance of molecules thus limiting chemosensory receptors saturation and promoting the termination of the signal. In our PhD thesis, the involvement of these enzymes in the detection of stimuli in mixture was assessed in two animal models allowing to test complementary aspects. In Drosophila melanogaster, a sensory exposure to caffeine causes a reversible alteration of the taste percepti…

Chemosensory reactivity and food neophobia in preschool children: impact of smell, but not of taste

2014

Context and objective: Recent studies suggested that sensory sensitivity could be linked to food neophobia, described as the reluctance to eat, or the avoidance of, new foods. The objective of the present study was twofold. Firstly, this study aimed at assessing the links between smell reactivity and taste reactivity in children. Secondly, this study assessed the links between children’s smell/taste reactivity and food neophobia. The hypothesis was that the higher the chemosensory reactivity of the child, the more the child is neophobic. Method: One hundred and three dyads of mother-child, from the Opaline cohort, were involved. The child’s food neophobia was assessed using a validated pare…

Current Status on the Functional Characterization of Chemosensory Receptors of Cydia pomonella (Lepidoptera: Tortricidae)

2018

Cydia pomonella (Lepidoptera: Tortricidae) is a major pest of apple, pear and walnuts. For its control, alternative strategies targeting the olfactory system, like mating disruption, have been combined with insecticide applications. The efficacy of these strategies headed the direction of efforts for the functional characterization of codling moth chemosensory receptors to implement further control methods based on chemical sensing. With the advent of transcriptomic analysis, partial and full-length coding sequences of chemosensory receptors have been identified in antennal transcriptomes of C. pomonella. Extension of partial coding sequences to full-length by polymerase chain reaction (PCR…

Amygdaloid projections to the ventral striatum in mice: direct and indirect chemosensory inputs to the brain reward system

2011

Rodents constitute good models for studying the neural basis of socio-sexual behaviour. Recent findings in mice have revealed the molecular identity of the some pheromonal molecules triggering intersexual attraction. However, the neural pathways mediating this basic socio-sexual behaviour remain elusive. Since previous work indicates that the dopaminergic tegmento-striatal pathway is not involved in pheromone reward, the present report explores alternative pathways linking the vomeronasal system with the tegmento-striatal system (the limbic basal ganglia) by means of tract-tracing experiments studying direct and indirect projections from the chemosensory amygdala to the ventral striato-pall…

Role of saliva in oral food perception

2014

Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being t…