Search results for "commensal"

Parabiotic ants: the costs and benefits of symbiosis

2014

1. Mutualisms are important drivers of co-evolution and speciation. However, they typically imply costs for one or both partners. Each partner consequently tries to maximise benefits and minimise costs. Mutualisms can therefore develop towards commensalism or parasitism if one partner fails to provide sufficient benefits. This is particularly likely in diffuse interactions, where multiple species can associate with each other. If costs and benefits of a species vary with the identity of the partner species, this may result in a geographical mosaic of co-evolution. 2. In the present study, inter-specific interactions in two parabiotic associations of ants were studied (Hymenoptera: Formicida…

Intestinal Microbiota and Susceptibility to Viral Infections

2016

During pathogenesis, viruses come in contact with the microbiota that colonizes the mucosal sites they infect. The intestinal microbiota has emerged as a critical factor in intestinal viral susceptibility. While the interaction of virus-intestinal commensal bacteria can lead to enhanced or decreased viral infection capacity, several scientific studies support the use of probiotics as antiviral therapies. Thus, probiotics and the modulation of the intestinal microbiota are envisaged as therapeutic strategies in the prevention and treatment of viral infection.

Insolito comportamento alimentare in Picchio muratore Sitta europaea

2006

A propósito del Bronce Atlántico y el origen de los calderos de remaches peninsulares

2002

[ES] Los calderos atlánticos de remaches de la Península Ibérica son datados con frecuencia en los ss. VIII-VII, aunque recientes publicaciones plantean que el origen de esta producción metálica en ámbito peninsular podría ser anterior. Intentamos mostrar, sobre la base de contextos estratigráficos y dataciones radiocarbónicas, que los calderos atlánticos de remaches aparecen en la Península Ibérica en el transcurso de los ss. XI-X cal BC.

Functional genomics of Lactobacillus casei establishment in the gut

2014

International audience; Although the composition of the gut microbiota and its symbiotic contribution to key host physiological functions are well established, little is known as yet about the bacterial factors that account for this symbiosis. We selected Lactobacillus casei as a model microorganism to proceed to genomewide identification of the functions required for a symbiont to establish colonization in the gut. As a result of our recent development of a transposon-mutagenesis tool that overcomes the barrier that had prevented L. casei random mutagenesis, we developed a signature-tagged mutagenesis approach combining whole-genome reverse genetics using a set of tagged transposons and in…

Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism

2020

eferred to byJia Wen, John F. RawlsFeeling the Burn: Intestinal Epithelial Cells Modify Their Lipid Metabolism in Response to Bacterial Fermentation ProductsCell Host & Microbe, Volume 27, Issue 3, 11 March 2020, Pages 314-316; International audience; Despite the recognized capacity of the gut microbiota to regulate intestinal lipid metabolism, the role of specific commensal species remains undefined. Here, we aimed to understand the bacterial effectors and molecular mechanisms by which Lactobacillus paracasei and Escherichia coli regulate lipid metabolism in enterocytes. We show that L-lactate produced by L. paracasei inhibits chylomicron secretion from enterocytes and promotes lipid stora…

Regards sur les cultures de la table en Occident et en Chine

2006

Comment les choix alimentaires se construisent-ils chez l'enfant ?

2023

Il senso goloso.

2011

Spartirsi il cibo, condividere la stessa tavola, conversare sui sapori e sugli odori, tradurre il gusto in configurazioni visive, negoziare gli scenari più opportuni per la degustazione: sono alcuni degli assi centrali della comunicazione mediata dal cibo che questo libro di Jean-Jacques Boutaud indaga, disegnando una mappa completa delle relazioni tra pratiche discorsive e gusto.La tavola, il gusto, i cibi, sono un’occasione continua di comunicare, di nutrire degli scambi simbolici e di coltivare legami sociali. Un’occasione in cui si concentra una profusione di segni e di codici che bisogna saper riconoscere, descrivere, nella varietà degli spettri del gusto, nella loro ricchezza e nei lo…

Le Sens gourmand

2005

La table, le goût, les aliments, sont une occasion permanente de communiquer, de nourrir des échanges symboliques et de cultiver le lien social. Tout cela se manifeste à travers une profusion de signes et de codes. Mais encore faut-il savoir les décrire et les décrypter, dans leur diversité, leur richesse, leurs contradictions. Voilà à quoi s’attache le sens gourmand, faisant toute la différence entre le besoin naturel de manger et le plaisir culturel et pas seulement cultivé, de manger ensemble, de partager des aliments et des moments. Le sens gourmand nous convie à entrer dans la scène alimentaire, dans ce théâtre permanent qu’est la table, avec ses acteurs, ses rôles, ses décors et ses s…