Search results for "Protéines"

Place des protéines végétales en alimentation animale

2021

Biomolecules and nanostructured systems : characterization by Surface Enhanced Raman Scattering (SERS)

2014

This work addressed the study of several kinds of nanostructured systems, biomolecules and inorganic thin films, mainly by Surface Enhanced Raman Spectroscopy (SERS). The aim was to investigate the structure and the chemical bonds. Transmission electron microscopy (TEM) was also used to complete the structural characterization of the different samples.Firstly, the study was conducted on molecules of biological interest. The aim was to study the interaction between silver nanoparticles and proteins. With this aim, silver nanoparticles bioconjugated with different proteins (hemoglobin, cytochrome C, BSA and lysozim) were synthesized. SERS results allowed concluding that proteins are chemisorb…

Gènes fongiques liés au calcium impliqués dans la mycorhize à arbuscules

2012

Fluctuations in intracellular (Ca2+) calcium levels generate signaling events and regulate different cellular processes. Whilst the implication of Ca2+ in plant cell responses during arbuscular mycorrhiza (AM) interactions is well documented, nothing is known about the regulation or role of this secondary meesenger in the fungal symbiont. The molecular basis of fungal calcium homeostasis in the AM symbiosis was analyzed by investigating the expression of Ca2+-related fungal genes. In a first study, G. mosseae genes putatively encoding a MAP3k-like protein kinase (Gm2) and a P-type ATPase (Gm152) were investigated. Both Ca2+-related genes were up-regulated by A. sinicum root exudates, sugges…

Study of the biochemical composition and physico-chemistry of a protein-based food model of Parkia biglobosa

2022

In West Africa, the seed of the cowpea (Parkia biglobosa) is used in traditional pharmacopoeia and especially in human food as a condiment. This legume is very rich in proteins and lipids and remains a poorly exploited source of protein. Our thesis focuses on the valorization of Néré seeds for the development of new protein-rich products of plant origin as an alternative to the use of soybean as a basic ingredient. The objectives were : (i)biochemical and physicochemical characterization of protein isolates from Néré seed flour according to the extraction process, (ii) selection of proteolytic lactic acid bacteria capable of fermenting Néré juice, reducing anti-nutritional factors in order …

Understanding of the physiological and genetic mechanisms involved in the reducing activity of Lactococcus lactis

2015

Lactic acid bacteria, particularly Lactococcus lactis are used in dairy industry. These bacteria are known to have a reducing activity, indicating their ability to lower the redox potential (Eh) of a medium. L. lactis MG1363 genome encodes several proteins with a CXXC motif, potentially linked with a redox activity. To understand the role of proteins rich in cysteine located at the surface of L. lactis, two approaches were used, one bioinformatics and biochemical another. For bioinformatic approach, interest was focused on two proteins of unknown function and CX2CX10CX2C motif: Llmg_0524 and Llmg_0526. Their corresponding genes form an operon temporarily induces in early growth phase. In th…

Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses

2012

The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …

Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses

2012

The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …

Inflammation et maladies métaboliques : analyse par imagerie du métabolisme des lipoprotéines et lipopolysaccharides au cours de l’inflammation

2021

LPS (lipopolysaccharides) are endotoxins originating from Gram-negative bacteria. They have been extensively described for their ability to interact with and disrupt the intestinal barrier. These toxins are able to cross the gut barrier and to pass into the blood (endotoxemia), leading tolow-grade metabolic inflammation or to a severe inflammatory syndrome (SIRS). Fortunately, some circulating proteins such as PLTP (Phospholipid Transfer Protein) are able to transfer LPS to plasma lipoproteins in order to inactivate and detoxify them.The main goals of this study were to investigate the metabolic fate of LPS from the gut and peritoneal cavity but also the influence of PLTP on these toxins in…

Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in…

2019

International audience; Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called "mixed gels" here) containing fava bean (Vicia faba) globular proteins on both protein composition and metabolism when given to young rats. Three mixed dairy gels containing casein micelles and fava bean proteins were produced either by chemical acidification (A) with glucono-δ-lactone (GDL) or by lactic acid fermentation. Fermented gels containing casein and fava bean proteins were produced without (F) or with (FW) whey proteins. The AA…

Role of heat shock protein in myeloproliferative neoplasms : involvement of HSP27 in myelofibrosis

2017

Myelofibrosis (MF) is the most aggressive myeloproliferative neoplasms (MPN) with the highest degree of morbidity and mortality, including progressive bone marrow fibrosis resulting into bone marrow failure. JAK2 kinase inhibitors have been successfully used for a few years in MPN and more particularly for MF treatment. Nevertheless, their beneficial effects are mainly restricted on symptoms and not on the course of the disease. Recently, heat shock protein 90 (HSP90) - known to stabilize JAK2 - has been reported as a promising therapeutic target in MPN. However HSP90 inhibitors show toxicity and induce the expression of stress-inducible proteins such as HSP70 and, most likely HSP27 as prev…