Search results for "Lipides"

Impact of obesity on the oro-sensory detection of dietary lipids in mice and humans

2013

Gustation is an essential parameter in the oro-sensory detection of dietary lipids. In mice and most likely in humans, the binding of long-chain fatty acids to the CD36 receptor plays a major role in this oral fat detection. Gustation is involved in the food choice (fat sensitivity) as well as in the preparation of the body to the fat inflow. This oral lipid sensing is highly regulated. As obesity seems to be responsible for an alteration of the basic tastes detection, the aim of this thesis was to investigate whether obesity can impair the oral lipid detection in both mice and humans. In humans, our data show that there is an alteration of the oral fat detection in some obese subjects who …

Identification of a circulating biomarker highly associated to retinal omega-3 polyunsaturated fatty acid content: the BLISAR project

2019

International audience

Association of a predictor of retinal omega-3 polyunsaturated fatty acids with advanced age-related macular degeneration: the BLISAR project

2019

International audience

Rôle des lipides dans le développement des préférences alimentaires chez les enfants

2015

National audience

Nutrition lipidique et rétine

2018

Détection orosensorielle des lipides alimentaires chez la souris : mécanismes impliqués et altérations au cours de l'obésité

2015

Dietary lipids are detected by the gustatory system in rodents and humans. Two candidate lipid-receptors are found in taste buds: CD36, which is involved in the fat taste as shown by studies conducted in our laboratory, and GPR120. Our results show that GPR120 is not directly involved in the gustatory detection of lipids in mice, but could rather be involved in the modulation of the sensitivity for fat. When this gustatory system works properly, food choices can meet the organism’s energy needs. Besides, the pleasure brought by the consumption of palatable foods is satisfied. However, obese people often overconsume energy-dense food. In the central nervous system, perturbations of the rewar…

Lipid and homeostatic alterations in nervous tissues associated with aging and metabolic dysregulations: implication of gut microbiota and autophagy

2020

The retina and the brain are two nervous tissues rich in lipids. Aging and metabolic syndrome (MetS) are associated with functional and physiological alterations of these tissues as well as modifications in the composition of the gut microbiota. The global objective of this thesis work is to understand the lipid and homeostatic alterations in aging and MetS contexts in the retina and the brain. In a first study, we evaluated the impact of the modifications in the composition of the gut microbiota associated with aging on the lipid/fatty acid contents of the liver and the brain (cortex). We showed that colonization of germ-free mice with the gut microbiota of old mice modulated the hepatic e…

Role of intestinal epithelial CD36 in obesity and endotoxemia driven by lipid absorption

2021

Intestinal dysbiosis, increased permeability and inflammation are the hallmarks in obese patients, highlighting the role of small intestine beyond providing with calories. CD36 is a ubiquitous scavenger receptor that exhibits high binding affinity for long-chain fatty acids and is highly expressed in enterocytes, endothelial and immune cells. Interestingly, CD36-/- mice and humans with CD36 polymorphisms have an impaired synthesis of triglyceride-rich lipoprotein (TRL). To evaluate the role of CD36 expressed by intestinal-epithelial cells (IEC) in obesity, we conducted experiments on male and female mice deleted in CD36 in IEC (ENT-KO) and control mice (ENT-FL), under standard and high-fat …

Is the improvement of the nutritional quality compatible with the maintenance of the sensory quality? : the example of biscuits

2013

French biscuit producers are willing to improve the nutritional composition of their products. The. objective of this work was to determine whether it was possible while maintaining the sensory. quality of the reduced product. The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of. 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked. equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For. products reduced without adding polyols, adults less like fat- or sugar-reduced variants than. standard ones mainly when they were perceived as less sweet, and to a lesser e…

L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : l'exemple des biscuits

2013

French biscuit producers are willing to improve the nutritional composition of their products. The objective of this work was to determine whether it was possible while maintaining the sensory quality of the reduced product.The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For products reduced without adding polyols, adults less liked fat- or sugar-reduced variants than standard ones mainly when they were perceived as less sweet, and to a lesser extent …