Search results for "digestive"
showing 10 items of 2631 documents
Human saliva, taste and food perception
2011
Human saliva, taste and food perception
Latest insight into factors that affect food perception in older adults
2016
Revue; Latest insight into factors that affect food perception in older adults. Food Matters Live: Meeting the sensory capabilities of the older consumer
The effectiveness of personalized design to feed elderly people
2015
Beyond the physiological age, the elderly population is characterized by a high heterogeneity in terms of physical, psychological and sociological status (Maître et al, 2015). Regarding eating behavior, several studies have highlighted a large inter-individual variability in chemosensory abilities (i.e. the ability to perceive an odor or a taste; Sulmont-Rossé et al, 2015) and oral-heath status (i.e. dental status, salivary flow; ALIMASSENS project), as well as inter-individual variability in food preference and food intake (AUPALESENS project). However, the food offer dedicated to the elderly population, and in particular to elderly people who needs help to obtain and/or prepare food for t…
Early development of hedonic and motivational aspects of eating behaviour
2015
Eating is essential for survival. However, the newborn is not an autonomous eater, and has to learn ‘how', ‘what', ‘when', and ‘how much' to eat quickly enough to ensure harmonious growth and development. In other nutritional areas, it has been shown during the past 20 years that early experiences are likely to impact long-term health outcomes. Thus, it appears fundamental to understand the early development of hedonic and motivational aspects of eating behaviour. This presentation will describe several studies conducted in our group during the past 10 years, in order to gain more knowledge about the development of what and how much children eat, in relation with food sensory and nutritiona…
Role of Biological Sex in the Cardiovascular-Gut Microbiome Axis
2022
There has been a recent, unprecedented interest in the role of gut microbiota in host health and disease. Technological advances have dramatically expanded our knowledge of the gut microbiome. Increasing evidence has indicated a strong link between gut microbiota and the development of cardiovascular diseases (CVD). In the present article, we discuss the contribution of gut microbiota in the development and progression of CVD. We further discuss how the gut microbiome may differ between the sexes and how it may be influenced by sex hormones. We put forward that regulation of microbial composition and function by sex might lead to sex-biased disease susceptibility, thereby offering a mechani…
Microbial resources and sparkling wine differentiation : state of the arts
2022
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary a…
Helicobacter pylori in the dental plaque : is it of diagnostic value for gastric infection?
2006
Aim: The aim of the present study was the assessment of association of helicobacter pylori of dental plaque and stomach in a more homogenous population and also to determine the diagnostic value of dental plaque for gastric infection. Materials and Methods: Based on the results of Rapid urease test (RUT) on specimens from gastric antrum, 88 patients with symptoms of dyspepsia were assigned into two groups of infected and non-infected with helicobacter pylori. Supragingival plaque samples were collected from mandibular first and second molar area using and sterile curette and were investigated using RUT. Statistical analysis of data was performed using chi-square test and independent t-test.…
Gastrointestinal Stromal Tumors (GISTs)
2021
Gastrointestinal stromal tumors (GISTs) are a group of tumors that, over the past 15 years, has emerged from a poorly understood neoplasm to a well-defined tumor entity. GISTs are highly resistant to conventional chemotherapy and, in the past, were typically managed surgically.
Immunohistochemical profile of canalicular adenoma of the upper lip : a case report
2007
Canalicular adenoma is an uncommon benign salivary gland neoplasm that has a marked predilection for occurrence in the upper lip. It is composed of columnar cells arranged in branching and interconnecting cords of single or double cell thick rows. This tumor has an excellent prognosis after conservative surgical treatment in all locations. In the present report we describe, using immunohistochemistry, the expression of cytokeratins (CK), S-100 protein and EMA in a canalicular adenoma that arose in the upper lip of a 55-year-old female. Cells of the canalicular adenoma showed an immunohistochemical profile that indicates an excretory duct origin: most of these cells positively expressed AE1/…
Food oral processing and interindividual variability in human. Links between physiological parameters, release of sensory stimuli and perception of f…
2016
International audience; In human food oral processing is the first step in the digestive process. It prepares the food to be swallowed and then to undergo the process of digestion. During chewing, the food is comminuted by the combined action of chewing and saliva to form a bolus. The particle size of the bolus is reduced thanks to the action of the tongue and the teeth and the saliva is continuously produced by the salivary glands for humidifying and impregnating the food. Saliva impregnates and lubricates the bowl and also allows cohesion of the particles to prepare the step of swallowing. During food oral processing, the compounds responsible for food flavour and taste are released durin…