Search results for "Digest"
showing 10 items of 3038 documents
Regulation of T-cell apoptosis in inflammatory bowel disease: to die or not to die, that is the mucosal question.
2001
T-cell resistance against apoptosis contributes to inappropriate T-cell accumulation and the perpetuation of chronic mucosal inflammation in inflammatory bowel diseases (IBDs). Anti-interleukin-12 (IL-12) and anti-IL-6 receptor antibodies suppress colitis activity by the induction of T-cell apoptosis. These findings have important implications for the design of effective treatment regimens in IBD.
Agouti-Related Proteins (AGRPs) and Agouti-Signaling Peptide (ASIP) in Fish and Chicken
2005
We performed an intensive search on sequence databases to identify orthologues of ASIP and AGRP peptides in a number of different species, revealing a number of genomic fragments coding for the C-terminal part of agouti-related motifs, different from annotated peptide sequences, including one fragment from chicken, two from zebrafish, two from Fugu (Takifugu rubripes), and three from Tetraodon (Tetraodon nigroviridis). We have thus shown for the first time that both AGRP and ASIP genes exist in many species in "lower vertebrates" and were most probably present in early stages of vertebrate evolution.
Children's acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties
2011
International audience; Weaning (i.e. introduction of complementary foods) is a transitional process between the consumption of a unique food, milk, and family foods. This review of existing literature regarding factors favouring the development of food acceptance at the beginning of weaning underlines in particular the roles of repeated exposure, of introduction of a variety of foods, of timing of introduction of weaning foods, and of food sensory properties (texture, taste and flavours). All factors appear to play a role in the acceptance of weaning foods. The efficiency, most favourable windows and long-term impact of each of these factors is not known accurately.
Les perceptions gustatives chez l'enfant
2005
As soon as the end of gestation, the gustatory system is stimulated by the taste-active compounds carried by the amniotic fluid and its maturation continues until mid-childhood. Facial expressions and relative ingestion methods show that the newborn can discriminate the various taste qualities (bitter, salty, sour, sweet and umami). The range of individual responses is wide. Neonatal reactions to sweet and umami are generally considered to express pleasure. The bitter and sour stimulations lead to hedonically negative reactions. The response to salt taste is less characteristic. Overall, the attraction towards sweet and the rejection of bitter and sour tastes become more pronounced during c…
Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
1991
Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.
Perceived minerality in sauvignon blanc wine: chemical reality or cultural construct?
2016
International audience; The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condit…
Different sensory aspects of a food are not remembered with equal acuity
2009
International audience; In the present study, food memory for three sensory aspects involved in food perception, taste, texture and aroma, is compared. Participants received a lunch including a custard dessert (target) under incidental learning condition. One day later, participants were presented with samples identical to the target and with distractors varying either in sweetness, thickness or cherry aroma. Memory was assessed by an absolute recognition question (“Did you eat this sample yesterday?”) and by relative questions (“Is this sample less, equal or more sweet than the sample you ate yesterday?”). Results showed better memory performance for sweetness than for the two other sensor…
Methods for diagnosing bile acid malabsorption: a systematic review
2019
Abstract Background Bile acid malabsorption (BAM) and bile acid-related diarrhea represent an under-recognized cause of chronic diarrhea mainly because of limited guidance on appropriate diagnostic and laboratory tests. We aimed to perform a systematic review of the literature in order to identify and compare the diagnostic accuracy of different diagnostic methods for patients with BAM, despite a proven gold standard test is still lacking. Methods A PubMed literature review and a manual search were carried out. Relevant full papers, evaluating the diagnostic accuracy of different methods for BAM, were assessed. Available data were analyzed to estimate the sensitivity and specificity of each…
Past aquatic environments in the Levant inferred from stable isotope compositions of carbonate and phosphate in fish teeth
2019
Here we explore the carbon and oxygen isotope compositions of the co-existing carbonate and phosphate fractions of fish tooth enameloid as a tool to reconstruct past aquatic fish environments and harvesting grounds. The enameloid oxygen isotope compositions of the phosphate fraction (δ18OPO4) vary by as much as ~4‰ for migratory marine fish such as gilthead seabream (Sparus aurata), predominantly reflecting the different saline habitats it occupies during its life cycle. The offset in enameloid Δ18OCO3-PO4 values of modern marine Sparidae and freshwater Cyprinidae from the Southeast Mediterranean region vary between 8.1 and 11.0‰, similar to values reported for modern sharks. The mean δ13C …
Correction: Mechanical properties of provisional dental materials: A systematic review and meta-analysis.
2018
Provisional restorations represent an important phase during the rehabilitation process, knowledge of the mechanical properties of the available materials allows us to predict their clinical performance. At present, there is no systematic review, which supports the clinicians’ criteria, in the selection of a specific material over another for a particular clinical situation. The purpose of this systematic review and meta-analysis was to assess and compare the mechanical properties of dimethacrylates and monomethacrylates used in fabricating direct provisional restorations, in terms of flexural strength, fracture toughness and hardness. This review followed the PRISMA guidelines. The searche…