Search results for "Protéine"
showing 10 items of 106 documents
Meat substitutes: formulations and comparative analysis
2021
The nutritional quality of animal products is often overlooked in our consumers' imaginations. Sustainability for example, must takeinto account sustainability for humans, starting with meeting their nutritional needs as naturally as possible. For starters, the protein intake, inquantity per 100 g of edible food (usually cooked), greatly exceeds those of vegan equivalents, whether they are meat analogues made fromvegetable proteins or vegetarian dishes reputed to be sources of protein (chickpeas, hummus, lentils, tofu etc.). In addition, it is clear that animalproducts are protein sources of high nutritional quality (DIAAS 80) unlike vegetarian equivalents (DIAAS 80). Animal proteins ar…
Enzymatic cross-linking of pea proteins to produce microparticles : application to the encapsulation of riboflavin
2015
In this work, pea proteins behavior toward enzymatic gelation by microbial transglutaminase (MTGase) was studied at native state and after denaturation (chemical reduction or thermal denaturation). The final application was the formation of protein microparticules to encapsulate riboflavin, chosen as hydrophilic active molecule model. The extraction process of the pea protein fractions has been optimized in such a way to minimize as possible protein denaturation and recover native fractions rich in albumin (Alb) and globulin (Glob) or a mixture of both.The setting up of the enzymatic reaction monitoring methods has brought out their complementarity as well as their limits. Two new monitorin…
Identification of the Weevil immune genes and their expression in the bacteriome tissue
2008
Abstract Background Persistent infections with mutualistic intracellular bacteria (endosymbionts) are well represented in insects and are considered to be a driving force in evolution. However, while pathogenic relationships have been well studied over the last decades very little is known about the recognition of the endosymbionts by the host immune system and the mechanism that limits their infection to the bacteria-bearing host tissue (the bacteriome). Results To study bacteriome immune specificity, we first identified immune-relevant genes of the weevil Sitophilus zeamais by using suppressive subtractive hybridization (SSH) and then analyzed their full-length coding sequences obtained b…
Study of the interactions and physicochemical properties of pea and egg white protein mixtures : from the colloidal to the gelled state.
2022
In recent years, due to the growth of world population, people's consumption of animal protein has increased, leading to the increase of greenhouse gas emissions and land occupation. Therefore, it is necessary to partially replace animal protein with vegetable protein to increase the proportion of vegetable protein in daily consumption and developing mixed food systems seems to be one adequate solution. Pea proteins as a source of plant proteins have good nutritional properties but with limited functional properties while egg white (EW) has good functional properties such as gelling and foaming. Thereby, the physicochemical interactions from mixtures of both types of protein needs to be und…
The skeleton of the staghorn coral Acropora millepora: molecular and structural characterization.
2014
15 pages; International audience; The scleractinian coral Acropora millepora is one of the most studied species from the Great Barrier Reef. This species has been used to understand evolutionary, immune and developmental processes in cnidarians. It has also been subject of several ecological studies in order to elucidate reef responses to environmental changes such as temperature rise and ocean acidification (OA). In these contexts, several nucleic acid resources were made available. When combined to a recent proteomic analysis of the coral skeletal organic matrix (SOM), they enabled the identification of several skeletal matrix proteins, making A. millepora into an emerging model for biomi…
Fermentation des protéines végétales : atouts organoleptique et nutritionnel
2015
Référence : 201511122426; Du fait de l’augmentation de la population de la planète, la production de protéines pour l’alimentation des populations et l’évaluation de la qualité de ces protéines pour satisfaire les besoins de l’Homme pourraient devenir des questions majeures dans les décennies à venir pour l’ensemble du monde. Le développement de nouveaux aliments optimisant l’apport protéique d’origine végétale parait également important dans certaines situations (personnes âgées, sportifs…) où les besoins nutritionnels sont modifiés au plan quantitatif et qualitatif. De nombreux problèmes ont été identifiés suite à l’incorporation de protéines végétales dans nos aliments. En particulier, d…
Technical improvements for analysis of recalcitrant proteins by LC-MS : the myccorhiza responsive membrane proteome as a case study
2012
Arbuscular mycorrhizas (AM) are widespread symbiotic associations between plant roots and AM fungi. Deep membrane alterations are the foremost morphological changes occurring in the host plant in response to AM symbiosis. Two-dimensional gel electrophoresis (2-DE) is the workhorse method in AM proteomics. Membrane proteins are under-represented in 2-DE because of their hydrophobicity, low abundance, and precipitation at their isoelectric point, thereby few are the identified membrane proteins involved in sustaining the AM symbiosis. Membrane proteomics is still challenging due to 2-DE related shortcomings, however latest trends and advancements in mass spectrometry (MS)-based quantitative p…
The role of saliva in aroma release and perception
2017
Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…
Salivary properties involved in astringency sensitivity in human differ as a function of age
2022
Astringency is an important sensory characteristic of foods and beverages containing polyphenols. However, astringency perception in elderly people is not documented. Current hypothesis on astringency mechanism involved aggregation of the mucosal pellicle by tannins and its protective role by salivary proteins in particular proline rich-proteins (PRPs). The aim of the present work was to evaluate sensitivity to astringency in function of age and saliva (flow and composition). Fifty-four panelists including (30 elderlies and 24 young) participated in this study. Astringency was evaluated by 2-Alternative Forced Choice procedure. For salivary PRPs, a western blot methodology was set up to eva…
Functional characterisation of the first HSP110 inhibitors.
2023
Heat shock proteins are molecular chaperones highly expressed in haematological malignancies. My laboratory has shown that the heat shock protein HSP110 is a new and important therapeutic target In colorectal cancer and in non-Hodgkin's lymphoma. As there were no existing inhibitors of HSP110, a screening strategy of a chemical library was carried out and allowed the identification of two molecules capable of specifically inhibiting the chaperone activity of HSP110. My thesis objective was to characterise and functionally validate these newly identified molecules in diffuse large cell B lymphomas. I have shown that one of these molecules limits the interaction of HSP110 with the SYK signall…