Search

Your search keyword '"Morzel, Martine"' showing total 116 results
Start Over Author "Morzel, Martine"
116 results on '"Morzel, Martine"'

107. In-Mouth Mechanisms Leading to Flavor Release and Perception.

Author

Salles, Christian, Chagnon, Marie-Christine, Feron, Gilles, Guichard, Elisabeth, Laboure, Helene, Morzel, Martine, Semon, Etienne, Tarrega, Amparo, and Yven, Claude

Subjects
INGESTION, MASTICATION, SALIVA, MOUTH physiology, FLAVOR, FOOD composition, FOOD texture
Abstract

During eating, foods are submitted to two main oral processes-chewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiological aspects characteristics should also be taken into account. This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception. Relationships between food texture and composition, food breakdown, oral physiology, and flavor release are developed and discussed. This review includes not only the mechanical aspects of oral physiology but also the biological aspects such as the influence of saliva composition, activity, and regulation on flavor perception. In vitro and in silico approaches are also described. [ABSTRACT FROM AUTHOR]

Published
2011
Full Text
View/download PDF

108. Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs.

Author

Bauchart, Caroline, Morzel, Martine, Chambon, Christophe, Mirand, Philippe Patureau, Reyn??s, Christelle, Buffi??re, Caroline, and R??mond, Didier

Abstract

Characterisation and identification of peptides (800 to 5000??Da) generated by intestinal digestion of fish or meat were performed using MS analyses (matrix-assisted laser desorption ionisation time of flight and nano-liquid chromatography electrospray-ionisation ion trap MS/MS). Four pigs fitted with cannulas at the duodenum and jejunum received a meal exclusively made of cooked Pectoralis profundus beef meat or cooked trout fillets. A protein-free meal, made of free amino acids, starch and fat, was used to identify peptides of endogenous origin. Peptides reproducibly detected in digesta (i.e. from at least three pigs) were evidenced predominantly in the first 3??h after the meal. In the duodenum, most of the fish- and meat-derived peptides were characteristic of a peptic digestion. In the jejunum, the majority of peptides appeared to result from digestion by chymotrypsin and trypsin. Despite slight differences in gastric emptying kinetics and overall peptide production, possibly in relation to food structure and texture, six and four similar peptides were released after ingestion of fish or meat in the duodenum and jejunum. A total of twenty-six different peptides were identified in digesta. All were fragments of major structural (actin, myosin) or sarcoplasmic (creatine kinase, glyceraldehyde-3-phosphate dehydrogenase and myoglobin) muscle proteins. Peptides were short (??

Published
2007
Full Text
View/download PDF

109. Effect of the slaughter method on the quality of raw and smoked eels (Anguilla anguilla L.).

Author

Morzel, Martine and van de Vis, Hans

Subjects
*SMOKED eel, *SLAUGHTERING
Abstract

Abstract Eels (Anguilla anguilla L.) were slaughtered using two procedures. The commercial method consisted of desliming the fish in dry salt followed by evisceration. The alternative method consisted of stunning and killing in water with a combination of electricity and oxygen removal. Eels slaughtered as commercially exhibited aversive reactions and consequently a higher level of muscular activity before death. In raw fillets, differences appeared clearly between the two batches. The alternative slaughter by electricity and gas led to redder, firmer flesh with a higher pH. Myofibrillar proteolysis, lipid oxidation and loss of freshness (as evaluated by K -value) were reduced. After hot-smoking, which is a process that greatly modifies the fish flesh properties, differences between batches were less pronounced. However, eels slaughtered by the alternative method were characterized by a higher pH and a redder colour of the dark muscle, a desirable property form a commercial point of view. When assessed by sensory difference tests, appearance seemed to be the only attribute that allowed panellists to discriminate the two batches. Overall, it is concluded that slaughter by electricity and gas improved the quality of raw and smoked eels compared with the commercial method. [ABSTRACT FROM AUTHOR]

Published
2003
Full Text
View/download PDF

111. Textural and ultrastructural changes during processing and storage of lightly preserved salmon (<TOGGLE>Salmo salar</TOGGLE>) products

Author

Morzel, Martine, Heapes, Mary M, Reville, William J, and Arendt, Elke K

Abstract

The effect of a controlled lactic fermentation on textural and ultrastructural properties of salmon fillets was evaluated. When compared with a non-inoculated cured sample, fermented salmon had unique textural properties since it exhibited significantly higher force (p &lt; 0.05) and work (p &lt; 0.001) values in a penetration test on two sampling days but a consistently lower hardness (p &lt; 0.05) in a Texture Profile Analysis (TPA) rheological test. Study of the myofibrillar ultrastructure showed that basic structures were drastically damaged during processing and storage of fermented and cured salmon. Nevertheless, Z-lines were better preserved in fermented samples. It is suggested that the slight protective effect of lactic fermentation with the starter L sake may be the consequence of a lower pH, by putatively inhibiting neutral or alkaline proteolytic enzymes. © 2000 Society of Chemical Industry

Published
2000

112. Human Proteinpedia enables sharing of human protein data

Author

Mathivanan, Suresh, Ahmed, Mukhtar, Ahn, Natalie G, Alexandre, Hainard, Amanchy, Ramars, Andrews, Philip C, Bader, Joel S, Balgley, Brian M, Bantscheff, Marcus, Bennett, Keiryn L, Björling, Erik, Blagoev, Blagoy, Bose, Ron, Brahmachari, Samir K, Burlingame, Alma S, Bustelo, Xosé R, Cagney, Gerard, Cantin, Greg T, Cardasis, Helene L, Celis, Julio E, Chaerkady, Raghothama, Chu, Feixia, Cole, Philip A, Costello, Catherine E, Cotter, Robert J, Crockett, David, DeLany, James P, De Marzo, Angelo M, DeSouza, Leroi V, Deutsch, Eric W, Dransfield, Eric, Drewes, Gerard, Droit, Arnaud, Dunn, Michael J, Elenitoba-Johnson, Kojo, Ewing, Rob M, Eyk, Jennifer Van, Faca, Vitor, Falkner, Jayson, Fang, Xiangming, Fenselau, Catherine, Figeys, Daniel, Gagné, Pierre, Gelfi, Cecilia, Gevaert, Kris, Gimble, Jeffrey M, Gnad, Florian, Goel, Renu, Gromov, Pavel, Hanash, Samir M, Hancock, William S, Harsha, HC, Hart, Gerald, Hays, Faith, He, Fuchu, Hebbar, Prashantha, Helsens, Kenny, Hermeking, Heiko, Hide, Winston, Hjernø, Karin, Hochstrasser, Denis F, Hofmann, Oliver, Horn, David M, Hruban, Ralph H, Ibarrola, Nieves, James, Peter, Jensen, Ole N, Jensen, Pia Hønnerup, Jung, Peter, Kandasamy, Kumaran, Kheterpal, Indu, Kikuno, Reiko F, Korf, Ulrike, Körner, Roman, Kuster, Bernhard, Kwon, Min-Seok, Lee, Hyoung-Joo, Lee, Young-Jin, Lefevre, Michael, Lehvaslaiho, Minna, Lescuyer, Pierre, Levander, Fredrik, Lim, Megan S, Löbke, Christian, Loo, Joseph A, Mann, Matthias, Martens, Lennart, Martinez-Heredia, Juan, McComb, Mark, McRedmond, James, Mehrle, Alexander, Menon, Rajasree, Miller, Christine A, Mischak, Harald, Mohan, S Sujatha, Mohmood, Riaz, Molina, Henrik, Moran, Michael F, Morgan, James D, Moritz, Robert, Morzel, Martine, Muddiman, David C, Nalli, Anuradha, Navarro, J Daniel, Neubert, Thomas A, Ohara, Osamu, Oliva, Rafael, Omenn, Gilbert S, Oyama, Masaaki, Paik, Young-Ki, Pennington, Kyla, Pepperkok, Rainer, Periaswamy, Balamurugan, Petricoin, Emanuel F, Poirier, Guy G, Prasad, T S Keshava, Purvine, Samuel O, Rahiman, B Abdul, Ramachandran, Prasanna, Ramachandra, Y L, Rice, Robert H, Rick, Jens, Ronnholm, Ragna H, Salonen, Johanna, Sanchez, Jean-Charles, Sayd, Thierry, Seshi, Beerelli, Shankari, Kripa, Sheng, Shi Jun, Shetty, Vivekananda, Shivakumar, K, Simpson, Richard J, Sirdeshmukh, Ravi, Michael Siu, K W, Smith, Jeffrey C, Smith, Richard D, States, David J, Sugano, Sumio, Sullivan, Matthew, Superti-Furga, Giulio, Takatalo, Maarit, Thongboonkerd, Visith, Trinidad, Jonathan C, Uhlen, Mathias, Vandekerckhove, Joël, Vasilescu, Julian, Veenstra, Timothy D, Vidal-Taboada, José-Manuel, Vihinen, Mauno, Wait, Robin, Wang, Xiaoyue, Wiemann, Stefan, Wu, Billy, Xu, Tao, Yates, John R, Zhong, Jun, Zhou, Ming, Zhu, Yunping, Zurbig, Petra, Pandey, Akhilesh, Mathivanan, Suresh, Ahmed, Mukhtar, Ahn, Natalie G, Alexandre, Hainard, Amanchy, Ramars, Andrews, Philip C, Bader, Joel S, Balgley, Brian M, Bantscheff, Marcus, Bennett, Keiryn L, Björling, Erik, Blagoev, Blagoy, Bose, Ron, Brahmachari, Samir K, Burlingame, Alma S, Bustelo, Xosé R, Cagney, Gerard, Cantin, Greg T, Cardasis, Helene L, Celis, Julio E, Chaerkady, Raghothama, Chu, Feixia, Cole, Philip A, Costello, Catherine E, Cotter, Robert J, Crockett, David, DeLany, James P, De Marzo, Angelo M, DeSouza, Leroi V, Deutsch, Eric W, Dransfield, Eric, Drewes, Gerard, Droit, Arnaud, Dunn, Michael J, Elenitoba-Johnson, Kojo, Ewing, Rob M, Eyk, Jennifer Van, Faca, Vitor, Falkner, Jayson, Fang, Xiangming, Fenselau, Catherine, Figeys, Daniel, Gagné, Pierre, Gelfi, Cecilia, Gevaert, Kris, Gimble, Jeffrey M, Gnad, Florian, Goel, Renu, Gromov, Pavel, Hanash, Samir M, Hancock, William S, Harsha, HC, Hart, Gerald, Hays, Faith, He, Fuchu, Hebbar, Prashantha, Helsens, Kenny, Hermeking, Heiko, Hide, Winston, Hjernø, Karin, Hochstrasser, Denis F, Hofmann, Oliver, Horn, David M, Hruban, Ralph H, Ibarrola, Nieves, James, Peter, Jensen, Ole N, Jensen, Pia Hønnerup, Jung, Peter, Kandasamy, Kumaran, Kheterpal, Indu, Kikuno, Reiko F, Korf, Ulrike, Körner, Roman, Kuster, Bernhard, Kwon, Min-Seok, Lee, Hyoung-Joo, Lee, Young-Jin, Lefevre, Michael, Lehvaslaiho, Minna, Lescuyer, Pierre, Levander, Fredrik, Lim, Megan S, Löbke, Christian, Loo, Joseph A, Mann, Matthias, Martens, Lennart, Martinez-Heredia, Juan, McComb, Mark, McRedmond, James, Mehrle, Alexander, Menon, Rajasree, Miller, Christine A, Mischak, Harald, Mohan, S Sujatha, Mohmood, Riaz, Molina, Henrik, Moran, Michael F, Morgan, James D, Moritz, Robert, Morzel, Martine, Muddiman, David C, Nalli, Anuradha, Navarro, J Daniel, Neubert, Thomas A, Ohara, Osamu, Oliva, Rafael, Omenn, Gilbert S, Oyama, Masaaki, Paik, Young-Ki, Pennington, Kyla, Pepperkok, Rainer, Periaswamy, Balamurugan, Petricoin, Emanuel F, Poirier, Guy G, Prasad, T S Keshava, Purvine, Samuel O, Rahiman, B Abdul, Ramachandran, Prasanna, Ramachandra, Y L, Rice, Robert H, Rick, Jens, Ronnholm, Ragna H, Salonen, Johanna, Sanchez, Jean-Charles, Sayd, Thierry, Seshi, Beerelli, Shankari, Kripa, Sheng, Shi Jun, Shetty, Vivekananda, Shivakumar, K, Simpson, Richard J, Sirdeshmukh, Ravi, Michael Siu, K W, Smith, Jeffrey C, Smith, Richard D, States, David J, Sugano, Sumio, Sullivan, Matthew, Superti-Furga, Giulio, Takatalo, Maarit, Thongboonkerd, Visith, Trinidad, Jonathan C, Uhlen, Mathias, Vandekerckhove, Joël, Vasilescu, Julian, Veenstra, Timothy D, Vidal-Taboada, José-Manuel, Vihinen, Mauno, Wait, Robin, Wang, Xiaoyue, Wiemann, Stefan, Wu, Billy, Xu, Tao, Yates, John R, Zhong, Jun, Zhou, Ming, Zhu, Yunping, Zurbig, Petra, and Pandey, Akhilesh

Abstract

Proteomic technologies, such as yeast two-hybrid, mass spectrometry (MS), protein/peptide arrays and fluorescence microscopy, yield multi-dimensional data sets, which are often quite large and either not published or published as supplementary information that is not easily searchable. Without a system in place for standardizing and sharing data, it is not fruitful for the biomedical community to contribute these types of data to centralized repositories.

113. The salivary proteome reflects some traits of dietary habits in diabetic and non-diabetic older adults

Author

David Gomez-Cabrero, Gordon Proctor, Pauline Bros, Romane Di Biagio, Thierry Sayd, Eric Neyraud, Esther Lopez-Garcia, Christophe Chambon, Catherine Féart, Fernando Rodríguez-Artalejo, Perrine André, Martine Morzel, Esther García-Esquinas, Frank Hyvrier, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), Lifelong Exposures, Health and Aging [Bordeaux] (LEHA), Bordeaux population health (BPH), Université de Bordeaux (UB)-Institut de Santé Publique, d'Épidémiologie et de Développement (ISPED)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Bordeaux (UB)-Institut de Santé Publique, d'Épidémiologie et de Développement (ISPED)-Institut National de la Santé et de la Recherche Médicale (INSERM), Universidad Autonoma de Madrid (UAM), King‘s College London, Agence Nationale de la Recherche BB/R000891/1/BB_/Biotechnology and Biological Sciences Research Council/United Kingdom APCIN 2016-145/Ministerio de Economía y Competitividad., Projet SALAMANDER, ANR-16-HDHL-0005,SALAMANDER,SALivAry bioMarkers of mediterraneAN Diet associated with long-tERm protection against type 2 diabetes(2016), Universidad Autónoma de Madrid (UAM), Morzel, Martine, and SALivAry bioMarkers of mediterraneAN Diet associated with long-tERm protection against type 2 diabetes - - SALAMANDER2016 - ANR-16-HDHL-0005 - ERA-NET ERA-HDHL - VALID

Subjects
0301 basic medicine, Saliva, Proteome, Mediterranean diet, Medicine (miscellaneous), Physiology, 030209 endocrinology & metabolism, Type 2 diabetes, Diet, Mediterranean, Food group, 03 medical and health sciences, 0302 clinical medicine, proteomics, Platelet degranulation, salivary biomarkers, medicine, Humans, Gene Set Enrichment, Aged, 2. Zero hunger, 030109 nutrition & dietetics, Nutrition and Dietetics, diabetes, Nutritional epidemiology, business.industry, Feeding Behavior, medicine.disease, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Diabetes Mellitus, Type 2, ageing, Cohort, usual diet, Red meat, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

International audience; Purpose : Objective markers of usual diet are of interest as alternative or validating tools in nutritional epidemiology research. The main purpose of the work was to assess whether saliva protein composition can reflect dietary habits in older adults, and how type 2 diabetes impacted on the saliva-diet correlates. Methods : 214 participants were selected from two European cohorts of community-dwelling older adults (3C-Bordeaux and Seniors-ENRICA-2), using a case-control design nested in each cohort. Cases were individuals with type 2 diabetes. Dietary information was obtained using the Mediterranean Diet Adherence Screener (MEDAS). Saliva was successfully obtained from 211 subjects, and its proteome analyzed by liquid chromatography-tandem mass spectrometry. Results : The relative abundance of 246 saliva proteins was obtained across all participants. The salivary proteome differed depending on the intake level of some food groups (especially vegetables, fruits, sweet snacks and red meat), in a diabetic status-and cohort-specific manner. Gene Set Enrichment Analysis suggested that some biological processes were consistently affected by diet across cohorts, for example enhanced platelet degranulation in high consumers of sweet snacks. Minimal models were then fitted to predict dietary variables by sociodemographic, clinical and salivary proteome variables. For the food group « sweet snacks », selected salivary proteins contributed to the predictive model and improved its performance in the Seniors-ENRICA-2 cohort and when both cohorts were combined. Conclusion : Saliva proteome composition of elderly individuals can reflect some aspects of dietary patterns.

Published
2021

114. Multi-omics profiling reveals that eating difficulties developed consecutively to artificial nutrition in the neonatal period are associated to specific saliva composition

Author

Aline Jeannin, Ségolène Gaillard, Cécile Canlet, Martine Morzel, Hélène Brignot, Marie Tremblay-Franco, Christophe Hirtz, Noël Peretti, Caroline Truntzer, Patrick Ducoroy, Géraldine Lucchi, Eric Neyraud, Gilles Feron, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Plate-forme Protéomique CLIPP - Clinical and Innovation Proteomic Platform [Dijon] ( CLIPP ), Franche-Comté Électronique Mécanique, Thermique et Optique - Sciences et Technologies ( FEMTO-ST ), Université de Technologie de Belfort-Montbeliard ( UTBM ) -Ecole Nationale Supérieure de Mécanique et des Microtechniques ( ENSMM ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Franche-Comté ( UFC ) -Université de Technologie de Belfort-Montbeliard ( UTBM ) -Ecole Nationale Supérieure de Mécanique et des Microtechniques ( ENSMM ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Franche-Comté ( UFC ) -Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] ( ICMUB ), Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Toxicologie Alimentaire ( UTA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Cellules souches normales et cancéreuses, Université Montpellier 1 ( UM1 ) -Institut National de la Santé et de la Recherche Médicale ( INSERM ) -Université de Montpellier ( UM ), CIC CHU Lyon (inserm), Université Claude Bernard Lyon 1 ( UCBL ), Université de Lyon-Université de Lyon-Institut National de la Santé et de la Recherche Médicale ( INSERM ), Cardiovasculaire, métabolisme, diabétologie et nutrition ( CarMeN ), Institut National de la Recherche Agronomique ( INRA ) -Université Claude Bernard Lyon 1 ( UCBL ), Université de Lyon-Université de Lyon-Institut National des Sciences Appliquées de Lyon ( INSA Lyon ), Université de Lyon-Institut National des Sciences Appliquées ( INSA ) -Institut National des Sciences Appliquées ( INSA ) -Hospices Civils de Lyon ( HCL ) -Institut National de la Santé et de la Recherche Médicale ( INSERM ), the French National Research Agency (grant ANR-10-ALIA-001 ORALISENS), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Plate-forme Protéomique CLIPP - Clinical and Innovation Proteomic Platform [Dijon] (CLIPP), Franche-Comté Électronique Mécanique, Thermique et Optique - Sciences et Technologies (UMR 6174) (FEMTO-ST), Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Centre National de la Recherche Scientifique (CNRS)-Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Université de Bourgogne (UB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Analyse de Xénobiotiques, Identification, Métabolisme (E20 Metatoul-AXIOM), ToxAlim (ToxAlim), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)-MetaToul-MetaboHUB, Génopole Toulouse Midi-Pyrénées [Auzeville] (GENOTOUL), Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Génopole Toulouse Midi-Pyrénées [Auzeville] (GENOTOUL), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Cellules Souches, Plasticité Cellulaire, Médecine Régénératrice et Immunothérapies (IRMB), Université de Montpellier (UM)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre Hospitalier Régional Universitaire [Montpellier] (CHRU Montpellier), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National de la Santé et de la Recherche Médicale (INSERM), Cardiovasculaire, métabolisme, diabétologie et nutrition (CarMeN), Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Institut National des Sciences Appliquées (INSA)-Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université de Lyon-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Institut National de la Recherche Agronomique (INRA), ProdInra, Archive Ouverte, Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Centre National de la Recherche Scientifique (CNRS)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Centre National de la Recherche Scientifique (CNRS)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-MetaboHUB-MetaToul, Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre Hospitalier Régional Universitaire [Montpellier] (CHRU Montpellier)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Montpellier (UM), Institut National de la Recherche Agronomique (INRA)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Institut National des Sciences Appliquées de Lyon (INSA Lyon), Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM), Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Centre National de la Recherche Scientifique (CNRS)-Université de Technologie de Belfort-Montbeliard (UTBM)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Centre National de la Recherche Scientifique (CNRS)-Université de Technologie de Belfort-Montbeliard (UTBM)-Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-MetaToul-MetaboHUB, Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université de Lyon-Institut National des Sciences Appliquées (INSA)-Université Claude Bernard Lyon 1 (UCBL), Université de Franche-Comté (UFC)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Technologie de Belfort-Montbeliard (UTBM)-Université de Franche-Comté (UFC)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Technologie de Belfort-Montbeliard (UTBM)-Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA), Institute of Research in Biotherapy, Laboratory of Biochemistry and Clinical Proteomics, Centre Hospitalier Universitaire de Montpellier (CHU Montpellier ), CHU Saint-Eloi, Institut National de la Santé et de la Recherche Médicale (INSERM), CIC 1407, Hospices Civils de Lyon (HCL), Centre National de la Recherche Scientifique (CNRS), Université de Lyon, Université de Lyon-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Hospices Civils de Lyon (HCL), Projet ORALISENS, ToxAlim ( ToxAlim ), Institut National Polytechnique [Toulouse] ( INP ) -Institut National de la Recherche Agronomique ( INRA ) -Université Paul Sabatier - Toulouse 3 ( UPS ) -Ecole Nationale Vétérinaire de Toulouse, Centre Hospitalier Universitaire de Montpellier ( CHU Montpellier ), Institut National de la Santé et de la Recherche Médicale ( INSERM ), Hospices Civils de Lyon ( HCL ), Centre National de la Recherche Scientifique ( CNRS ), Université de Lyon (COMUE), Institut National de la Santé et de la Recherche Médicale ( INSERM ) -Hospices Civils de Lyon ( HCL ) -Institut National des Sciences Appliquées de Lyon ( INSA Lyon ), Université de Lyon-Institut National des Sciences Appliquées ( INSA ) -Université de Lyon-Institut National des Sciences Appliquées ( INSA ) -Université Claude Bernard Lyon 1 ( UCBL ), Université de Lyon-Institut National de la Recherche Agronomique ( INRA ), Toxicologie Alimentaire (UTA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, and Morzel, Martine

Subjects
Male, Proteomics, Saliva, Taste, Parenteral Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Biophysics, Ingénierie des aliments, Physiology, Stimulation, Biology, 01 natural sciences, Biochemistry, Enteral administration, Profiling, Children, Feeding difficulties, Tube feeding, 03 medical and health sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food and Nutrition, Food engineering, Humans, Feeding and Eating Disorders of Childhood, Glycomics, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, 010401 analytical chemistry, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, Infant, Newborn, [SDV.IDA] Life Sciences [q-bio]/Food engineering, Omics, 0104 chemical sciences, 3. Good health, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Parenteral nutrition, Saliva composition, Immunology, Alimentation et Nutrition, Multi omics, Female, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Prolonged enteral or parenteral nutrition in neonatal periods sometimes results in eating difficulties persisting for years, with reduced food intake through the oral route and thereby reduced stimulation of the oral cavity. Aiming at describing the consequences on oral physiology, saliva of 21 children with eating difficulties (ED) was compared to that of 23 healthy controls, using various omics and targeted methods. Overall, despite heterogeneity within the groups (age, medication etc.), the three spectral methods (MALDI-TOF, SELDI-TOF, (1)H NMR) allowed discriminating ED and controls, confirming that oral stimulation by food intake plays a role in shaping the composition of saliva. Saliva of ED patients exhibited a lower antioxidant status and lower levels of the salivary protease inhibitors cystatins. Other discriminant features (IgA1, dimethylamine) may relate to modified oral and/or intestinal microbial ecology. Finally, salivary profiles of ED patients were partly comparable to those of subjects with exacerbated gustatory sensitivities, in particular with reduced abundance of cystatin SN and higher abundance of zinc-alpha-2-glycoprotein. Whether this translates taste hypersensitivity and contributes to the eating difficulties deserves further attention.

Published
2015

115. Nutri-metabolomics applied to taste perception phenotype: human subjects with high and low sensitivity to taste of fat differ in salivary response to oleic acid.

Author

Mounayar R, Morzel M, Brignot H, Tremblay-Franco M, Canlet C, Lucchi G, Ducoroy P, Feron G, and Neyraud E

Subjects
Dietary Fats metabolism, Eating, Humans, Male, Mouth physiology, Phenotype, Metabolomics, Oleic Acid metabolism, Saliva chemistry, Taste Perception physiology
Abstract

Saliva has different functions in the mouth and is involved, for example, in taste perception. Saliva composition can also be modified rapidly by taste stimulation. It remains unclear, however, whether the perceived intensity of a tastant may modulate this response. Based on increasing evidence that fat can be perceived by the taste system and that fat taste perception may be associated with fat intake, the aim of this work was to study if stimulation by a fatty acid (oleic acid) modifies saliva composition differently in subjects highly (sensitive+) or weakly (sensitive-) sensitive to that taste. For that purpose, saliva of two groups of subjects was collected after stimulation by either a control emulsion or an emulsion containing 5.61 mM oleic acid. Saliva was analyzed by 2D electrophoresis and (1)H NMR spectroscopy. The results show that sensitive+ and sensitive- subjects differ in their salivary response in terms of proteome and metabolome composition. Oppositely to sensitive- subjects, sensitive+ subjects responded to oleic acid by increased abundance of polymeric immunoglobulin receptor, rab GDP dissociation inhibitor beta, and organic acids, and decreased abundance of metabolites characteristic of mucins. The results highlight that modification of saliva composition by taste stimulation may be modulated by taste perception.

Published
2014
Full Text
View/download PDF

116. Immunocytological detection of salivary mucins (MUC5B) on the mucosal pellicle lining human epithelial buccal cells.

Author

Morzel M, Siying T, Brignot H, and Lherminier J

Subjects
Dental Pellicle ultrastructure, Epithelium chemistry, Female, Humans, Immunohistochemistry, Microscopy, Electron, Transmission, Mouth Mucosa cytology, Mouth Mucosa ultrastructure, Mucin-5B immunology, Mouth Mucosa chemistry, Mucin-5B analysis
Abstract

The mucosal pellicle is defined as the protein film adsorbed onto oral mucosa. This study aimed at characterizing the ultrastructure of human epithelial buccal cells and localizing salivary mucins MUC5B, a major constituent of the mucosal pellicle. Cells were sampled from the buccal surface and prepared for Transmission Electron Microscopy using high-pressure freezing/cryosubstitution followed by immunogold labelling of MUC5B. Morphologically, cells were visualized as typical cells of the superficial layer of a squamous nonkeratinized epithelium with a partly degraded plasma membrane. The outer surface of the plasma membrane was lined with a biological material of medium electron density. MUC5B were detected in the extracellular space, and particularly in the vicinity of the plasma membrane, sometimes onto fibrils protruding from the membrane. This area was, therefore, considered as constituting the mucosal pellicle, which appeared as a mixed film of both salivary and epithelial components. The distribution of gold particles suggested that the surface of the pellicle was not uniform, and that the film thickness could reach up to 100 nm. This work showed the feasibility of visualizing and characterizing the mucosal pellicle directly on human epithelial buccal cells sampled in a noninvasive manner., (© 2014 Wiley Periodicals, Inc.)

Published
2014
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results