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134 results on '"Centre des Sciences du Goût (CSG)"'

1. Biotransformation of bisphenol F by human and rat liver subcellular fractions

Author: Cécile Canlet, Estelle Rathahao, Elisabeth Perdu, Georges Delous, Nicolas J. Cabaton, Jean Pierre Cravedi, Daniel Zalko, Marie-Christine Chagnon, 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), Génie industriel alimentaire (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), 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, Génie industriel alimentaire ( GENIAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] ( CNAM ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Métabolisme et Xénobiotiques (ToxAlim-MeX), Institut National de la Recherche Agronomique (INRA)-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-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, HESAM Université (HESAM)-HESAM Université (HESAM), Analyse de Xénobiotiques, Identification, Métabolisme (E20 Metatoul-AXIOM), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-MetaToul-MetaboHUB, Génopole Toulouse Midi-Pyrénées [Auzeville] (GENOTOUL), 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)-Génopole Toulouse Midi-Pyrénées [Auzeville] (GENOTOUL), 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), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)-MetaToul-MetaboHUB, 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-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), and 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)
Subjects: Male, Magnetic Resonance Spectroscopy, Bisphenol, [SDV]Life Sciences [q-bio], 010501 environmental sciences, Hydroxylation, Toxicology, 01 natural sciences, High-performance liquid chromatography, Mass Spectrometry, 03 medical and health sciences, chemistry.chemical_compound, Cytochrome P-450 Enzyme System, Biotransformation, Animals, Humans, Benzhydryl Compounds, Rats, Wistar, Chromatography, High Pressure Liquid, 030304 developmental biology, 0105 earth and related environmental sciences, 0303 health sciences, Catechol, Chromatography, [ SDV ] Life Sciences [q-bio], Chemistry, IN VITRO METABOLISM, ENDOCRINE DISRUPTER, General Medicine, Metabolism, In vitro, Rats, Metabolic pathway, Liver, Biochemistry, Microsomes, Liver, Female, Glucuronide, BISPHENOL F
Abstract: Bisphenol F [4,4'-dihydroxydiphenyl-methane] (BPF) has a broad range of applications in industry (liners lacquers, adhesives, plastics, coating of drinks and food cans). Free monomers of this bisphenol can be released into the environment and enter the food chain, very likely resulting in the exposure of humans to low doses of BPF. This synthetic compound has been reported to be estrogenic. A study of BPF distribution and metabolism in rats has demonstrated the formation of many metabolites, with multiple biotransformation pathways. In the present work we investigated the in vitro biotransformation of radio-labelled BPF using rat and human liver subcellular fractions. BPF metabolites were separated, isolated by high-performance liquid chromatography (HPLC), and analysed by mass spectrometry (MS), MS(n), and nuclear magnetic resonance (NMR). Many of these metabolites were characterized for the first time in mammals and in humans. BPF is metabolised into the corresponding glucuronide and sulfate (liver S9 fractions). In addition to these phase II biotransformation products, various hydroxylated metabolites are formed, as well as structurally related apolar metabolites. These phase I metabolic pathways are dominant for incubations carried out with liver microsomes and also present for incubations carried out with liver S9 fractions. The formation of the main metabolites, namely meta-hydroxylated BPF and ortho-hydroxylated BPF (catechol BPF) is P450 dependent, as is the formation of the less polar metabolites characterized as BPF dimers. Both the formation of a catechol and of dimeric metabolites correspond to biotransformation pathways shared by BPF, other bisphenols and estradiol.
Published: 2008
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2. Sleep deprivation and food intake in men

Author: Brondel, Laurent, Davenne, Damien, 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), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne (UB), 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 ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Julien, Sabine, and ProdInra, Migration
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2013

3. Social olfaction in marine mammals : wild female Australian sea lions can identify their pup's scent

Author: Isabelle Charrier, Benjamin J. Pitcher, Robert Harcourt, Benoist Schaal, Equipe 8 : Communications Acoustiques, Centre de Neurosciences Paris-Sud (CNPS), Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS)-Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS), Université Paris-Sud - Paris 11 (UP11)-Centre National de la Recherche Scientifique (CNRS), Marine Mammal Research Group, Graduate School of Environment, Macquarie University, 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), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Centre de Neurosciences Paris-Sud ( CNPS ), Université Paris-Sud - Paris 11 ( UP11 ) -Centre National de la Recherche Scientifique ( CNRS ) -Université Paris-Sud - Paris 11 ( UP11 ) -Centre National de la Recherche Scientifique ( CNRS ), 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 ), and Université Paris-Sud - Paris 11 ( UP11 ) -Centre National de la Recherche Scientifique ( CNRS )
Subjects: 0106 biological sciences, Zoology, Mother offspring, [ SCCO.PSYC ] Cognitive science/Psychology, Animals, Wild, Olfaction, 010603 evolutionary biology, 01 natural sciences, 03 medical and health sciences, Marine mammal, parasitic diseases, Animals, 14. Life underwater, Sea lion, Maternal Behavior, ComputingMilieux_MISCELLANEOUS, 030304 developmental biology, 0303 health sciences, biology, Ecology, fungi, Neophoca cinerea, biology.organism_classification, Agricultural and Biological Sciences (miscellaneous), Social recognition, Sea Lions, olfaction individual recognition mother-offspring communication Neophoca cinerea marine mammal, Social function, [ SDV.NEU ] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC], Odorants, [SCCO.PSYC]Cognitive science/Psychology, Mammal, Animal Behaviour, Female, [SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC], General Agricultural and Biological Sciences
Abstract: Historically, anatomical evidence has suggested that marine mammals are anosmic or at best microsmatic, i.e. absent or reduced olfactory capabilities. However, these neuroanatomical considerations may not be appropriate predictors for the use of olfaction in social interactions. Observations suggest that pinnipeds may use olfaction in mother–pup interactions, accepting or rejecting pups after naso-nasal contact. Such maternal–offspring recognition is a favourable area for investigating the involvement of odours in social recognition and selectivity, as females are evolutionarily constrained to direct resources to filial young. However, there is no experimental, morphological or chemical evidence to date for the use of olfaction in social contexts and for individual odour recognition abilities in pinnipeds. Here, we report unequivocal evidence that Australian sea lion ( Neophoca cinerea ) females can differentiate between the odour of their own pup and that of another, in the absence of any other distinguishing cues. This study demonstrates individual olfactory recognition in a free-ranging wild mammal and is clear evidence of the social function of olfaction in a marine mammal.
Published: 2011
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4. Mammary odor cues and pheromones: mammalian infant-directed communication about maternal state, mammae, and milk

Author: Schaal, Benoist, 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 ), Centre National de la Recherche Scientifique ( CNRS ), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), 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), Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), 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), ProdInra, Archive Ouverte, and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: MESH: Olfactory Perception, MESH: Animals, Suckling, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [ SCCO.PSYC ] Cognitive science/Psychology, MESH: Mammary Glands, Human, MESH : Pheromones, Pheromones, mother milk, WALLABY MACROPUS-EUGENII, MESH: Smell, MESH : Female, MESH: Animals, MESH: Pheromones, MESH: Milk, Human, newborn rabbit, transnatal olfactory continuity, MESH: Mammary Glands, Animal, MESH : Infant, MESH : Feeding Behavior, MESH: Pheromones, Human, MESH : Adult, MESH : Milk, Human, MESH : Odors, MESH: Infant, Mother-Child Relations, Animals, Suckling, nipple-attachment behavior, Smell, MESH : Mother-Child Relations, Breast Feeding, Milk, MESH: Breast Feeding, [SCCO.PSYC] Cognitive science/Psychology, [SCCO.PSYC]Cognitive science/Psychology, MESH: Feeding Behavior, Female, Cues, MESH: Animal Communication, Adult, MESH: Lactation, MESH: Mother-Child Relations, wallaby, Pheromones, Human, RAT PUPS, amniotic-fluid, MESH : Mammary Glands, Animal, MESH : Mammary Glands, Human, NEWBORN RABBITS, MESH : Animals, Suckling, Mammary Glands, Animal, MESH : Olfactory Perception, Animals, Humans, Lactation, Mammary Glands, Human, prenatal flavor exposure, MESH: Odors, MESH: Humans, MESH : Cues, Milk, Human, MESH : Lactation, MESH : Humans, breast-milk, Infant, MESH: Adult, Feeding Behavior, major urinary protein, Olfactory Perception, Animal Communication, MESH: Milk, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, MOTHERS MILK, MESH : Milk, MESH : Breast Feeding, Odorants, rat pup, MESH : Smell, MESH : Animals, MESH : Pheromones, Human, macropus-eugenii, MESH: Female, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, MESH : Animal Communication, MESH: Cues
Abstract: International audience; Neonatal mammals are exposed to an outstandingly powerful selective pressure at birth, and any mean to alleviate their localization effort and accelerate acceptance to orally grasp a nipple and ingest milk should have had advantageous consequences over evolutionary time. Thus, it is essential for females to display a biological interface structure that is sensorily conspicuous and executively easy for their newborns. Females' strategy to increase the conspicuousness of nipples could only exploit the newborns' most advanced and conserved sensory systems, touch and olfaction, and selection has accordingly shaped tactilely and olfactorily conspicuous mammary structures. This evolutionary modification has worked either by affecting structural features of mammaries or indirectly by affecting maternal behavioral propensities to create olfactory traces on them. These predictions are considered here in mammalian cases that have received empirical attention among marsupials, rodents, lagomorphs, ungulates, carnivores, and primates. It appears that broadcasting chemical cues and/or signals from the mammae is a pan-mammalian reproductive strategy to pilot neonatal arousal, motivation and attraction to the mother, provide assistance in localizing and orally grasping the mammae, and boost up learning. But the ways by which these chemical cues are produced and assembled on the mammae are both diverse between species and complex within species, offering an outstanding opportunity for comparative analyses in chemical communication.
Published: 2010
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5. Acute partial sleep deprivation increases food intake in healthy men

Author: Laurent Brondel, Pauline M Nougues, Peio Touyarou, Michael Romer, Damien Davenne, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), Centre Européen des Sciences du Goût (CESG), Université de Bourgogne (UB), Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB), and the Centre National de la Recherche Scientifique (France) and the Regional University Hospital of Caen, France
Subjects: Male, obesity, Hunger, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Medicine (miscellaneous), MESH: Energy Intake, Satiety Response, MESH: Eating, Eating, 0302 clinical medicine, body-weight regulation, reward, Sleep restriction, 2. Zero hunger, Nutrition and Dietetics, Cross-Over Studies, Leptin, digestive, oral, and skin physiology, MESH: Sleep Deprivation, MESH : Adult, Sleep in non-human animals, MESH: Hunger, MESH: Motor Activity, appetite, Before Breakfast, MESH: Young Adult, medicine.symptom, feeding-behavior, Adult, medicine.medical_specialty, MESH : Eating, Adolescent, MESH : Male, MESH : Young Adult, 030209 endocrinology & metabolism, Motor Activity, MESH: Cross-Over Studies, MESH : Satiety Response, 03 medical and health sciences, Young Adult, MESH : Hunger, Internal medicine, MESH : Adolescent, medicine, Humans, MESH: Adolescent, MESH: Humans, business.industry, MESH : Sleep Deprivation, MESH : Humans, MESH : Energy Intake, MESH: Adult, medicine.disease, MESH : Cross-Over Studies, Crossover study, Obesity, MESH: Male, sensory-specific satiety, Sleep deprivation, Endocrinology, Sleep Deprivation, MESH: Satiety Response, food preference, business, Energy Intake, Body mass index, MESH : Motor Activity, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery
Abstract: International audience; BACKGROUND: Acute partial sleep deprivation increases plasma concentrations of ghrelin and decreases those of leptin. OBJECTIVE: The objective was to observe modifications in energy intake and physical activity after acute partial sleep deprivation in healthy men. DESIGN: Twelve men [age: 22 +/- 3 y; body mass index (in kg/m(2)): 22.30 +/- 1.83] completed a randomized 2-condition crossover study. During the first night of each 48-h session, subjects had either approximately 8 h (from midnight to 0800) or approximately 4 h (from 0200 to 0600) of sleep. All foods consumed subsequently (jam on buttered toast for breakfast, buffet for lunch, and a free menu for dinner) were eaten ad libitum. Physical activity was recorded by an actimeter. Feelings of hunger, perceived pleasantness of the foods, desire to eat some foods, and sensation of sleepiness were also evaluated. RESULTS: In comparison with the 8-h sleep session, subjects consumed 559 +/- 617 kcal (ie, 22%) more energy on the day after sleep restriction (P < 0.01), and preprandial hunger was higher before breakfast (P < 0.001) and dinner (P < 0.05). No change in the perceived pleasantness of the foods or in the desire to eat the foods was observed. Physical activity from 1215 to 2015 was higher after sleep restriction than after 8 h of sleep (P < 0.01), even though the sensation of sleepiness was more marked (P < 0.01). CONCLUSIONS: One night of reduced sleep subsequently increased food intake and, to a lesser extent, estimated physical activity-related energy expenditure in healthy men. These experimental results, if confirmed by long-term energy balance measurements, suggest that sleep restriction could be a factor that promotes obesity. This trial was registered at clinicaltrials.gov as NCT00986492.
Published: 2010
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6. Avian magnetite-based magnetoreception: a physiologist's perspective

Author: Hervé Cadiou, Peter A. McNaughton, Department of Pharmacology - University of Cambridge, University of Cambridge [UK] (CAM), Centre Européen des Sciences du Goût (CESG), Université de Bourgogne (UB), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), and University of Cambridge [UK] ( CAM )
Subjects: Light, MESH: Perception, Biochemistry, MESH: Electromagnetic Fields, Trigeminal ganglion, chemistry.chemical_compound, 0302 clinical medicine, MESH : Light, MESH: Animals, Magnetite, 0303 health sciences, Anatomy, Articles, MESH: Animal Migration, MESH : Ferumoxytol, magnetoreception, MESH: Birds, [SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC], MESH : Animal Migration, MESH: Ferumoxytol, Transduction (physiology), MESH : Orientation, Biotechnology, magnetite, Biomedical Engineering, Biophysics, MESH: Orientation, Bioengineering, Sensory system, Biology, Biomaterials, Electric signal, 03 medical and health sciences, Electromagnetic Fields, Orientation, Animals, Humans, MESH : Birds, MESH : Perception, trigeminal nerve, 030304 developmental biology, Trigeminal nerve, MESH: Humans, mechanosensitive ion channels, MESH : Humans, Magnetoreception, Ferrosoferric Oxide, MESH: Light, Electrophysiology, chemistry, MESH : Electromagnetic Fields, [ SDV.NEU ] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC], birds, Animal Migration, Perception, MESH : Animals, Neuroscience, 030217 neurology & neurosurgery
Abstract: International audience; It is now well established that animals use the Earth's magnetic field to perform long-distance migration and other navigational tasks. However, the transduction mechanisms that allow the conversion of magnetic field variations into an electric signal by specialized sensory cells remain largely unknown. Among the species that have been shown to sense Earth-strength magnetic fields, birds have been a model of choice since behavioural tests show that their direction-finding abilities are strongly influenced by magnetic fields. Magnetite, a ferromagnetic mineral, has been found in a wide range of organisms, from bacteria to vertebrates. In birds, both superparamagnetic (SPM) and single-domain magnetite have been found to be associated with the trigeminal nerve. Electrophysiological recordings from cells in the trigeminal ganglion have shown an increase in action potential firing in response to magnetic field changes. More recently, histological evidence has demonstrated the presence of SPM magnetite in the subcutis of the pigeon's upper beak. The aims of the present review are to review the evidence for a magnetite-based mechanism in birds and to introduce physiological concepts in order to refine the proposed models.
Published: 2010
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7. Family scents: developmental changes in the perception of kin body odor?

Author: Camille Ferdenzi, S. Craig Roberts, Benoist Schaal, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), 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), Centre des Sciences du Goût ( CSG ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS )
Subjects: Male, Parents, Pleasure, MESH: Olfactory Perception, MESH : Recognition (Psychology), PREFERENCES, Biochemistry, BODY ODOR, Developmental psychology, 0302 clinical medicine, MESH : Child, KIN RECOGNITION, MESH: Child, MESH: Smell, MESH: Puberty, Child, MESH : Self Concept, MESH : Parents, media_common, PERSONALITY, MESH: Middle Aged, [SDV.NEU.PC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Psychology and behavior, 05 social sciences, Age Factors, General Medicine, MESH : Adult, Middle Aged, MESH : Odors, MESH: Recognition (Psychology), MATE CHOICE, ATTACHMENT, ddc:128.37, Smell, MESH: Temperament, Mate choice, MESH: Pleasure, MESH : Temperament, psychological phenomena and processes, Adult, Kin recognition, Adolescent, MESH : Male, media_common.quotation_subject, Self-concept, MESH : Pleasure, Olfaction, Biology, 050105 experimental psychology, [ SDV.NEU.PC ] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Psychology and behavior, 03 medical and health sciences, MESH : Adolescent, Perception, MESH : Olfactory Perception, MESH: Self Concept, Personality, Humans, MESH : Middle Aged, 0501 psychology and cognitive sciences, Family, Temperament, MESH: Family, Ecology, Evolution, Behavior and Systematics, MESH : Siblings, MESH: Adolescent, MESH: Age Factors, Masculinity, MESH: Parents, MESH: Humans, MESH: Odors, AXILLA, Siblings, MESH : Humans, Puberty, MESH: Adult, Recognition, Psychology, MESH : Masculinity, Olfactory Perception, MESH: Male, Self Concept, MESH: Siblings, Odor, Odorants, MESH : Smell, MESH : Puberty, MESH : Family, MESH : Age Factors, MESH: Masculinity, 030217 neurology & neurosurgery
Abstract: International audience; There is increasing evidence that human body odors are involved in adaptive behaviors, such as parental attachment in infants or partner choice in adults. The aim of the present study was to investigate changes in body-odor perception around puberty, a period largely ignored for odor-mediated behavioral changes, despite major changes in social needs and in odor emission and perception. Nine families with two children (8 pre-pubertal, aged 7-10, and 10 pubertal, aged 11-18) evaluated body odors of family members and unfamiliar individuals for pleasantness, intensity, and masculinity, and performed a recognition task. The hypothesized emergence of a parent-child mutual aversion for the odor of opposite-sex family members at puberty was not found, contradicting one of the few studies on the topic (Weisfeld et al., J. Exp. Child Psychol. 85:279-295, 2003). However, some developmental changes were observed, including reduced aversion for odor of the same-sex parent, and increased ability of adults, compared to children, to recognize odor of family members. Sex and personality (depressive and aggressive traits) also significantly influenced odor judgments. Further research with larger samples is needed to investigate the poorly explored issue of how olfactory perception of self and family members develops, and how it could correlate with normal reorganizations in social interactions at adolescence.
Published: 2010
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8. Lipid oxidation in overweight men after exercise and food intake

Author: Cedric Moro, E. Garrigue, Laurent Brondel, François Crampes, Michel Berlan, Jean-Claude Guilland, Virginie Van Wymelbeke, Isabelle de Glisezinski, Daniel Rivière, Fabien Pillard, I. Harant, Service d'exploration de la fonction respiratoire et de médecine du sport, CHU Toulouse [Toulouse], Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Department of the Adaptation to Exercise, Service de médecine du sport, Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût ( CSG ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS )
Subjects: Male, Endocrinology, Diabetes and Metabolism, medicine.medical_treatment, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, FATTY-ACID AVAILABILITY, MESH : Overweight, MESH: Energy Intake, Overweight, MESH: Lipid Peroxidation, Body Mass Index, 0302 clinical medicine, Endocrinology, MESH : Exercise, Blood plasma, POSTEXERCISE OXYGEN-CONSUMPTION, MESH: Oxygen Consumption, MESH : Oxygen Consumption, SUBSTRATE UTILIZATION, 2. Zero hunger, MESH : Lipid Peroxidation, Chemistry, MESH: Energy Metabolism, VO2 max, MESH : Adult, RECOVERY, medicine.symptom, MESH : Food, MESH: Calorimetry, Indirect, MESH: Food, Adult, medicine.medical_specialty, MESH : Male, 030209 endocrinology & metabolism, Physical exercise, METABOLISM, MESH: Body Mass Index, 03 medical and health sciences, Oxygen Consumption, Lipid oxidation, Internal medicine, medicine, Humans, MESH: Overweight, Exercise, LOW-INTENSITY EXERCISE, MESH: Humans, Insulin, MESH : Humans, ENERGY-EXPENDITURE, MESH : Energy Intake, Calorimetry, Indirect, MESH: Adult, 030229 sport sciences, MESH: Male, Respiratory quotient, MESH : Energy Metabolism, BODY-MASS INDEX, MESH : Body Mass Index, Food, MESH: Exercise, ENDURANCE EXERCISE, Lipid Peroxidation, OBESE MEN, Energy Intake, Energy Metabolism, Body mass index, MESH : Calorimetry, Indirect, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: hal-00680938, v1; International audience; Fat oxidation (FO) is optimized during low- to moderate-intensity exercise in lean and obese subjects, whereas high-intensity exercise induces preferential FO during the recovery period. After food intake during the postexercise period, it is unknown if FO differs according to the intensity exercise in overweight subjects. Fat oxidation was thus evaluated in overweight men after low- and high-intensity exercise during the recovery period before and after food intake as well as during a control session. Ten healthy, sedentary, overweight men (age, 27.9 +/- 5.6 years; body mass index, 27.8 +/- 1.3 kg m(-2); maximal oxygen consumption, 37 +/- 3.9 mL min(-1) kg(-1)) exercised on a cycloergometer (energy expenditure = 300 kcal) at 35% (E35) or 70% (E70) maximal oxygen consumption or rested (Cont). The subjects were fed 30 minutes after the exercise with 300 kcal (1256 kJ) more energy in the exercise sessions than in the Cont session. Respiratory quotient and FO were calculated by indirect calorimetry. Blood samples were analyzed to measure plasma glycerol, nonesterified fatty acid, glucose, and insulin. During exercise, mean respiratory quotient was lower (P < .05) and FO was higher (P < .01) in the E35 than in the E70 session (FO [in mg min(-1)]: E35 = 290 +/- 12, E70 = 256 +/- 38, and Cont = 131 +/- 7). Conversely, FO was higher in the E70 than in both the E35 session and the Cont session during the immediate recovery as well as during the postprandial recovery period (P = .005 for all; FO from the end of the exercise to the end of the session [in grams]: E70 = 45.7 +/- 8.9, E35 = 38.2 +/- 6.8, and Cont = 36.0 +/- 4.3). Blood parameters did not differ between the 3 sessions but changed according to the absorption of the nutrients. In overweight subjects, high-intensity exercise increased FO during the postexercise period even after food intake compared with the low-intensity exercise and the control session.
Published: 2010
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9. Sensory methodologies and the taste of water

Author: Pascal Schlich, Christine Urbano, Elisabeth Guichard, Eric Teillet, Sylvie Cordelle, 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), Lyonnaise des Eaux, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Labo/service de l'auteur, Ville service., Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), ProdInra, Archive Ouverte, 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 ), 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), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB )
Subjects: 030309 nutrition & dietetics, Computer science, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Sensory system, Sensory profile, Machine learning, computer.software_genre, Sensory analysis, sensory analysis, 03 medical and health sciences, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Profiling (information science), 0303 health sciences, Communication, Nutrition and Dietetics, business.industry, drinking water, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, 04 agricultural and veterinary sciences, [SDV.IDA] Life Sciences [q-bio]/Food engineering, 040401 food science, Data aggregator, Artificial intelligence, business, computer, polarized sensory positioning, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract: /WOS: 000285178000010; International audience; Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has been developed enabling to easily define the sensory characteristics of water without presenting too many samples. Finally, this method provides a new type of sensory data requesting dedicated data analysis.
Published: 2010
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10. DIURNAL VARIATION IN WINGATE TEST PERFORMANCES: INFLUENCE OF ACTIVE WARM-UP

Author: Nizar Souissi, Henry Vandewalle, Jean-Robert Fillard, Tarak Driss, Abdelkader Gam, Damien Davenne, Karim Chamari, Eric Jousselin, Institut national du sport, de l'expertise et de la performance ( INSEP ), Centre de Recherche sur le Sport et le Mouvement ( CeRSM ), Université Paris Nanterre ( UPN ), ISSEP Ksar Saïd, French Institute of Sport (INSEP), Research Department, Laboratory Sport, Expertise and Performance (EA7370) ( SEP (EA7370) ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Chercheur indépendant, Institut national du sport, de l'expertise et de la performance (INSEP), Centre de Recherche sur le Sport et le Mouvement (CeRSM), Université Paris Nanterre (UPN), French Institute of Sport (INSEP), Research Department, Laboratory Sport, Expertise and Performance (EA7370) (SEP (EA7370)), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and French Institute of Sport (INSEP), Laboratory Sport, Expertise and Performance (EA7370) (SEP (EA7370))
Subjects: Adult, Male, medicine.medical_specialty, Physiology, [SHS.SPORT.PS]Humanities and Social Sciences/Sport/Sport physiology, [ SHS.SPORT ] Humanities and Social Sciences/Sport, Body Temperature, [SHS]Humanities and Social Sciences, 03 medical and health sciences, 0302 clinical medicine, Animal science, Anaerobic performance, Physiology (medical), medicine, Humans, Wingate test, Circadian rhythm, Exercise physiology, Exercise, Completely randomized design, Fatigue, Cycling sprint, Morning, Mathematics, Analysis of Variance, [SHS.SPORT]Humanities and Social Sciences/Sport, Physical Education and Training, Diurnal temperature variation, Temperature, [ SHS.SPORT.PS ] Humanities and Social Sciences/Sport/Sport physiology, 030229 sport sciences, Muscle power, Physical therapy, Exercise Test, Analysis of variance, Anaerobic exercise, 030217 neurology & neurosurgery
Abstract: International audience; The purpose of the present study was to examine the effects of active warm-up duration on the diurnal fluctuations in anaerobic performances. Twelve physical education students performed a medical stress test (progressive test up to exhaustion) and four Wingate tests (measurement of peak power [P peak ], mean power [P mean ], and fatigue index during an all-out 30 s cycling exercise). The tests were performed in separate sessions (minimum interval = 36 h) in a balanced and randomized design at 08:00 and 18:00 h, either after a 5 min (5-AWU) or a 15 min active warm-up (15-AWU). AWU consisted of pedaling at 50% of the power output at the last stage of the stress exhausting test. Rectal temperature was collected throughout the sessions. A two-way ANOVA (warm-up × time of day) revealed a significant interaction for P peak (F (1.11) = 6.48, p < 0.05) and P mean (F (1.11) = 5.84, p < 0.05): the time-of-day effect was significant (p < 0.001) in contrast with the effect of warm-up duration (p > 0.05). P peak and P mean improved significantly from morning to afternoon after both 5-AWU and 15-AWU, but the effect of warm-up duration was significant in the morning only. Indeed, the values of P peak or P mean were the same after both warm-up protocols in the afternoon. For rectal temperature, there was no interaction between time-of-day and warm-up duration. Rectal temperature before and after both the warm-up protocols was higher in the afternoon, and the effect of warm-up duration on temperature was similar at 08:00 and 18:00 h. In conclusion, the interpretation of the results of the anaerobic performance tests should take into account time-of-day and warm-up procedures. Longer warm-up protocols are recommended in the morning to minimize the diurnal fluctuations of anaerobicperformances.
Published: 2010
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11. Goût et acceptabilité des vins à teneur réduite en alcool

Author: Meillon, Sophie, Urbano, Christine, Schlich, Pascal, 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 ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), ProdInra, Migration, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), 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), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation (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), and Julien, Sabine
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR] Cognitive science/Neuroscience, [ SCCO.NEUR ] Cognitive science/Neuroscience, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: National audience
Published: 2010

12. Does the olfactory cue activate the same brain network during aging in the rat after taste potentiated odor aversion retrieval?

Author: David Dardou, Martine Cattarelli, Frédérique Datiche, Centre Européen des Sciences du Goût (CESG), Université de Bourgogne (UB), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon, Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Université Claude Bernard Lyon 1 ( UCBL ), Centre des Sciences du Goût (CSG), and Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Male, Taste, Cognitive Neuroscience, RETRIEVAL, Central nervous system, Models, Neurological, Hippocampus, Experimental and Cognitive Psychology, Olfaction, Neuropsychological Tests, RATS, Rats, Sprague-Dawley, AGING, 03 medical and health sciences, Behavioral Neuroscience, 0302 clinical medicine, Memory, Piriform cortex, Physical Stimulation, Neural Pathways, medicine, Avoidance Learning, Animals, 0501 psychology and cognitive sciences, 050102 behavioral science & comparative psychology, TASTE POTENTIATED ODOR AVERSION, Early Growth Response Protein 1, FOS, [SCCO.NEUR]Cognitive science/Neuroscience, 05 social sciences, Brain, Taste Perception, Olfactory Perception, Immunohistochemistry, medicine.anatomical_structure, Odor, [ SCCO.NEUR ] Cognitive science/Neuroscience, Odorants, EGR1, Evolution of the brain, Cues, Psychology, Neuroscience, Proto-Oncogene Proteins c-fos, 030217 neurology & neurosurgery, Basolateral amygdala
Abstract: International audience; Depending on the brain networks involved, aging is not accompanied by a general decrease in learning and memory capabilities. We demonstrated previously that learning and retrieval of taste potentiated odor aversion (TPOA) is preserved, and even slightly improved, in senescent rats showing some memory deficiencies in cognitive tasks (Dardou, Datiche, & Cattarelli, 2008). TPOA is a particular behavior in which the simultaneous presentation of odor and taste cues followed by a delayed visceral illness leads to a robust aversion towards both conditioned stimuli, which permits diet selection and animal survival. The present experiment was performed in order to investigate the stability or the evolution of the brain network underlying TPOA retrieval during aging. By using immunocytochemical detection of Fos and Egr1 proteins we mapped the cerebral activation induced by TPOA retrieval elicited by the odor presentation in the young, the adult and the senescent rats. The pattern of brain activation changed and the number of activated areas decreased with age. Nevertheless, the piriform cortex and the basolateral amygdala nucleus were always activated and seemed essential for TPOA retrieval. The hippocampus and the neocortical areas could have different implications in TPOA memory in relation to age. The patterns of expression of Fos and Egr1 were different, suggesting their differential involvement in TPOA retrieval. Data are discussed according to the possible roles of the brain areas studied and a model of schematic brain network subtending TPOA retrieval induced by the odor cue is proposed.
Published: 2010
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13. Attitudes toward everyday odors for children with visual impairments: A pilot study

Author: Gérard Coureaud, Benoist Schaal, Valérie Camos, Camille Ferdenzi, Swiss Center for Affective Sciences, University of Geneva [Switzerland], 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), Laboratoire d'Etude de l'Apprentissage et du Développement [Dijon] (LEAD), Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Laboratoire d'Etude de l'Apprentissage et du Développement [Dijon] ( LEAD ), and Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS )
Subjects: Questionnaires, genetic structures, media_common.quotation_subject, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Olfaction, 050105 experimental psychology, Developmental psychology, 03 medical and health sciences, Congenital Impairments, 0302 clinical medicine, Stimulus modality, Sniffing, Perception, 0501 psychology and cognitive sciences, Everyday life, Children, media_common, Cued speech, Visual Impairments, Stimuli, 05 social sciences, Rehabilitation, Social cue, Olfactory Perception, Foreign Countries, eye diseases, Ophthalmology, Mood, Food, [SCCO.PSYC]Cognitive science/Psychology, Cues, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery
Abstract: The question of how the processing of stimuli from the external world is organized or reorganized when a sensory modality is altered or missing has been the subject of numerous studies, although the studies have mostly been on tactile and auditory abilities (Hatwell, 2003). In contrast, olfaction has been poorly investigated in people who are visually impaired, despite the increasing evidence that humans have a keen sense of smell (Schaal & Porter, 1991). Odors influence mood; well-being (Ehrlichman & Bastone, 1992); and social interactions, such as the choice of partners (Herz & Inzlicht, 2002). Emotional and social implications of odors go back to the earliest periods of development (Schaal, 1988). Olfaction should thus be considered a significant source of environmental information and emotions in persons with visual impairments. Most, if not all, studies of the relationship between olfaction and blindness aimed to test the intuitive hypothesis of increased sensitivity of the unimpaired senses (for a review, see Ferdenzi, Holley, & Schaal, 2004). The comparison of olfactory detection thresholds in participants with and without visual impairments first led to inconsistent results (Boccuzzi, 1962; Griesbach, 1899). More recent studies that have used more reliable methods found no difference between the two groups in olfactory sensitivity, discrimination, or cued identification (that is, the choice of the name of an odor from among several alternatives) (Diekmann, Walger, & von-Wedel, 1994; Schwenn, Hundorf, Moll, Pitz, & Mann, 2002; Smith, Doty, Burlingame, & McKeown, 1993). Conversely, more ecological perceptual tasks, such as noncued odor identification, revealed better performances by participants with visual impairments (Murphy & Cain, 1986; Rosenbluth, Grossman, & Kaitz, 2000; Wakefield, Homewood, & Taylor, 2004). This advantage was interpreted as reflecting higher attention to olfactory stimuli, resulting in deeper knowledge and the better ability to reactivate associated information. Thus, possible differences in favor of people with visual impairments may be a result more of advantages in attentional strategies than of enhanced sensitivity. This view was advocated by Tilney (1929), who examined Helen Keller: "[Her] olfactory sense shows nothing above the normal average.... Her sensory supremacy is entirely in the realm of intellect" (pp. 1242, 1254). Outstanding olfactory abilities of individuals with visual impairments have repeatedly been reported in everyday life contexts. For instance, Julia Brace (James, 1890) and an anonymous young boy (Hinds, 1984) were able to sort the freshly washed linen of acquaintances by smell alone; Willetta Huggins was able to identify the color of fabrics according to the odor of the dyes (Gault, 1923). Describing children with visual impairments sniffing out objects, people, or themselves, Hinds (1984) interpreted these frequent behaviors as an unrestrained seeking of information. Odors seem to help build representations of the environment, as Rosenfeld (2001) also suggested. In Rosenfeld's survey, respondents with visual impairments declared more often than their sighted counterparts that odors provide useful information to characterize or identify places and people. These sparse observations stimulated us to investigate olfaction-blindness interactions in everyday settings. The purpose of our study was to conduct a pilot investigation of the self-reported awareness and reactivity to odors of children with visual impairments and sighted children. A questionnaire related to relevant everyday contexts involving food and social cues, as well as the general environment, was used to determine whether, and in which conditions, odors would constitute salient cues for children with visual impairments. METHOD Participants Six boys and two girls with visual impairments, aged 8 to 11, were recruited from a specialized center in Dijon, France (see Table 1 for the characteristics of the participants). …
Published: 2010
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14. Anorexie mentale : analyse des réponses sensorielles et hédoniques explicites et implicites en réponse à des stimulations olfactives et visuelles et au repas

Author: Soussignan, Robert, Jiang, Tao, Brindisi, Marie-Claude, Rigaud, Daniel, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Service de Diabétologie, Centre Hospitalier Universitaire de Dijon - Hôpital François Mitterrand (CHU Dijon), CHU Dijon, Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Centre Hospitalier Universitaire de Dijon - Hôpital François Mitterrand ( CHU Dijon ), Julien, Sabine, Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Service d'Endocrinologie, Diabétologie et Maladies Métaboliques (CHU de Dijon)
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: National audience
Published: 2009

15. Change in taste preference in undernourished elderly hospitalized subjects during periods of infection and convalescence

Author: Tao Jiang, Pierre Pfitzenmeyer, V. Van Wymelbeke, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût ( CSG ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS )
Subjects: Male, Gerontology, Taste, Food intake, 030309 nutrition & dietetics, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, health care facilities, manpower, and services, MESH : Aged, Medicine (miscellaneous), MESH : Analysis of Variance, MESH: Dietary Supplements, MESH: Energy Intake, MESH: Hospitalization, Coffee, infection and convalescence periods, 0302 clinical medicine, MESH: Aged, 80 and over, Dietary Sucrose, Medicine, MESH : Female, 030212 general & internal medicine, media_common, Aged, 80 and over, 2. Zero hunger, MESH: Aged, 0303 health sciences, Nutrition and Dietetics, Convalescence, Taste Perception, humanities, Preference, 3. Good health, Hospitalization, C-Reactive Protein, MESH : Dietary Sucrose, MESH: Communicable Diseases, MESH : Hospitalization, Female, MESH: Malnutrition, medicine.medical_specialty, Frail Elderly, MESH : Male, media_common.quotation_subject, MESH: Convalescence, MESH: Dietary Sucrose, Communicable Diseases, Pleasure, MESH : Diet, undernourished elderly people, 03 medical and health sciences, MESH: Diet, MESH: Analysis of Variance, MESH: C-Reactive Protein, MESH : Convalescence, Humans, MESH : Dietary Supplements, Frail elderly, MESH : Aged, 80 and over, Aged, Quality of Life Research, Analysis of Variance, MESH: Humans, business.industry, MESH : Malnutrition, MESH : Communicable Diseases, Malnutrition, MESH : Humans, MESH : Frail Elderly, MESH : Energy Intake, MESH : Taste Perception, MESH: Coffee, social sciences, MESH : C-Reactive Protein, medicine.disease, MESH: Frail Elderly, MESH : Coffee, MESH: Male, Diet, Surgery, MESH: Taste Perception, Dietary Supplements, taste preference, Geriatrics and Gerontology, Energy Intake, business, human activities, MESH: Female, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: International audience; AIM: To determine the impact of taste pleasure supplements on modifications of food intake in hospitalized frail elderly patients. METHODS: Thirty hospitalized frail elderly patients tasted different formulas of a high-protein coffee supplement: -supplement C, commercial version; - supplement CA with artificial coffee flavor; - supplement CS with sucrose and - supplement CAS with sucrose and artificial coffee flavor. The preference for the supplements was analyzed by the Friedman test followed by a post hoc Tukey's test. The food intakes in each period were compared by repeated ANOVA and the food intakes of the two periods were compared using Student's t test. All measurements were made during periods of infection and convalescence. RESULTS: The supplements CAS and CS were significantly more appreciated than the current commercial version C (P < .05). The patients could be classified into two groups: consumers (consuming the supplements) and nonconsumers (just tasting the supplements). Taking supplements can increase the total energy intake for consumers (P < .01), especially during periods of infection; no modification was observed in the non-consumers. CONCLUSION: The use of supplements to increase sensory pleasure can be one feasible way to increase energy intake in hospitalized elderly patients with an infectious disease.
Published: 2009
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16. Unconscious odor conditioning twenty-five years after: Revisiting and extending 'Kirk-Smith, van Toller and Dodd'

Author: Zucco, G.M., Paolini, M., Schaal, Benoist, Julien, Sabine, Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2009

17. Production d'émotions faciales dans la schizophrénie

Author: Caroline Demily, Jean-Yves Baudouin, Tiffany Weiss, Institut des sciences cognitives Marc Jeannerod - Centre de neuroscience cognitive - UMR5229 (CNC), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), centre hospitalier St-Jean-de-Dieu, Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut des sciences cognitives Marc Jeannerod - Centre de neuroscience cognitive - UMR5229 ( CNC ), Université Claude Bernard Lyon 1 ( UCBL ), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique ( CNRS ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique ( CNRS ) -Université Claude Bernard Lyon 1 ( UCBL ), Développement, Individu, Processus, Handicap, Éducation (DIPHE), Université Lumière - Lyon 2 (UL2), Centre de Dépistage et de Prises en Charge des Troubles Psychiatriques d’Origine Génétique, Centre Hospitalier le Vinatier [Bron], Centre National de la Recherche Scientifique (CNRS)-Université Claude Bernard Lyon 1 (UCBL), and Université de Lyon-Université de Lyon
Subjects: General Arts and Humanities, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, face, emotion, 030227 psychiatry, schizophrenia, 03 medical and health sciences, Psychiatry and Mental health, 0302 clinical medicine, [SCCO.PSYC]Cognitive science/Psychology, expression, recognition, Psychology, Humanities, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery, ComputingMilieux_MISCELLANEOUS
Abstract: La schizophrénie s’accompagne très souvent d’un déficit au niveau de l’expression, du ressenti et de la reconnaissance des émotions d’autrui. À ce jour, il n’y a pas d’explication au niveau cérébral de la diminution de l’expressivité faciale chez les sujets schizophrènes. Dans la schizophrénie, le symptôme émoussement affectif impliquerait une diminution de l’expérience émotionnelle or certaines études ont conclu que les patients rapportent avoir eu la même expérience émotionnelle que des sujets témoins. Il existerait donc une dissociation entre l’expressivité faciale et le ressenti des émotions chez les sujets atteints de schizophrénie. Au-delà d’un déficit dans la reconnaissance des expressions, les patients présenteraient également un déficit dans la reconnaissance de leurs propres expressions. Une étude menée par notre équipe a montré que les sujets atteints de schizophrénie reconnaissaient moins bien leurs propres expressions que les sujets témoins. Les patients qui reconnaissaient le moins bien leurs expressions faciales étaient aussi déficients dans la reconnaissance des expressions faciales d’autrui. Ce qui implique que le fait de ne pas reconnaître l’expression faciale d’autrui pourrait intervenir dans la non-reconnaissance du soi dans la schizophrénie. De plus, les patients n’étaient pas conscients de ce déficit, jugeant leurs productions aussi satisfaisantes que le faisaient les sujets témoins. Ce déficit documente une constatation clinique évidente en pratique courante. Or, la capacité à produire des émotions est très importante pour les relations sociales puisqu’elle permet de comprendre les actions des autres en formant des représentations de ces actions. Il pourrait être utile de développer des stratégies de remédiation cognitive centrées sur ces déficits. Converging evidences revealed that facial pattern recognition is severely impaired in schizophrenia. The present article focuses on recognition of their own facial expression by patients with schizophrenia. It seems that schizophrenia is related with a dissociation between facial expression and emotional feeling. Recent experimental data are discussed.
Published: 2009
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18. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems

Author: Salles, Christian, Buchin, S, Trelea, Cristian, Floury, Juliane, Schlich, Pascal, Foucat, Loic, Courcoux, Philippe, FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Unité de recherches en Technologie et Analyses Laitières (URTAL), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Unité mixte de recherche sensometrie et chimiometrie, Institut National de la Recherche Agronomique (INRA)-Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Sensométrie et Chimiométrie (SC), Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires-Institut National de la Recherche Agronomique (INRA), ProdInra, Archive Ouverte, Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, AgroParisTech-Institut National de la Recherche Agronomique (INRA), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), Unité de recherches en Technologie et Analyses Laitières ( URTAL ), Institut National de la Recherche Agronomique ( INRA ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Science et Technologie du Lait et de l'Oeuf ( STLO ), Institut National de la Recherche Agronomique ( INRA ) -AGROCAMPUS OUEST, Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Unité de recherche sur les Biopolymères, Interactions Assemblages ( BIA ), Institut National de la Recherche Agronomique ( INRA ), and Institut National de la Recherche Agronomique ( INRA ) -Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires
Subjects: [SDV] Life Sciences [q-bio], SODIUM CHLORIDE, FLAVOUR PERCEPTION, [ SDV ] Life Sciences [q-bio], genetic structures, [SDV]Life Sciences [q-bio], digestive, oral, and skin physiology, sense organs, HEALTH, MEALS, behavioral disciplines and activities, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, psychological phenomena and processes
Abstract: Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Published: 2008

19. The gustatory pathway is involved in CD36-mediated orosensory perception of long-chain fatty acids in the mouse

Author: Philippe Besnard, Aziz Hichami, Nicolas Darcel, Dany Gaillard, Patricia Passilly-Degrace, Jean-Pierre Montmayeur, Fabienne Laugerette, Naim Akhtar Khan, Abdelghani El-Yassimi, Lipides - Nutrition - Cancer (U866) (LNC), Université de Bourgogne (UB)-Institut National de la Santé et de la Recherche Médicale (INSERM)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA), Institut de signalisation, biologie du développement et cancer (ISBDC), Université Nice Sophia Antipolis (... - 2019) (UNS), Université Côte d'Azur (UCA)-Université Côte d'Azur (UCA)-Centre National de la Recherche Scientifique (CNRS), Institut de biologie et chimie des protéines [Lyon] (IBCP), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), 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), Physiologie de la Nutrition et du Comportement Alimentaire (PNCA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Lipides et signalisation cellulaire, Université de Bourgogne (UB), Lipides - Nutrition - Cancer (U866) ( LNC ), Université de Bourgogne ( UB ) -Institut National de la Santé et de la Recherche Médicale ( INSERM ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon ( ENSBANA ), Institut de signalisation, biologie du développement et cancer ( ISBDC ), Université Nice Sophia Antipolis ( UNS ), Université Côte d'Azur ( UCA ) -Université Côte d'Azur ( UCA ) -Centre National de la Recherche Scientifique ( CNRS ), Institut de biologie et chimie des protéines [Lyon] ( IBCP ), Université Claude Bernard Lyon 1 ( UCBL ), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique ( CNRS ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), 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 ), Physiologie de la Nutrition et du Comportement Alimentaire ( PNCA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Université de Bourgogne ( UB ), Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Bourgogne (UB)-Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Centre National de la Recherche Scientifique (CNRS)-Université Nice Sophia Antipolis (... - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Université Côte d'Azur (UCA), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), and Institut National de la Recherche Agronomique (INRA)-AgroParisTech
Subjects: CD36 Antigens, medicine.medical_specialty, Taste, CD36, Linoleic acid, Palmitic Acid, Succinimides, Oleic Acids, Context (language use), Biochemistry, Calcium in biology, Linoleic Acid, Food Preferences, Mice, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Tongue, Taste receptor, Internal medicine, Avoidance Learning, Solitary Nucleus, Genetics, medicine, Animals, Molecular Biology, Glossopharyngeal Nerve, 030304 developmental biology, 0303 health sciences, biology, [SCCO.NEUR]Cognitive science/Neuroscience, Fatty Acids, Solitary tract, Genes, fos, Taste Buds, Dietary Fats, Mice, Inbred C57BL, Endocrinology, medicine.anatomical_structure, chemistry, [ SCCO.NEUR ] Cognitive science/Neuroscience, biology.protein, Conditioning, Operant, Calcium, Chorda Tympani Nerve, 030217 neurology & neurosurgery, Biotechnology
Abstract: International audience; The sense of taste informs the body about the quality of ingested foods. Tastant-mediated signals are generated by a rise in free intracellular calcium levels ([Ca(2+)]i) in the taste bud cells and then are transferred to the gustatory area of brain via connections between the gustatory nerves (chorda tympani and glossopharyngeal nerves) and the nucleus of solitary tract in the brain stem. We have recently shown that lingual CD36 contributes to fat preference and early digestive secretions in the mouse. We show here that 1) the induction of an increase in [Ca(2+)]i by linoleic acid is CD36-dependent in taste receptor cells, 2) the spontaneous preference for or conversely conditioned aversion to linoleic acid requires intact gustatory nerves, and 3) the activation of gustatory neurons in the nucleus of the solitary tract elicited by a linoleic acid deposition on the tongue in wild-type mice cannot be reproduced in CD36-null animals. We conclude that the CD36-mediated perception of long-chain fatty acids involves the gustatory pathway, suggesting that the mouse may have a "taste" for fatty foods. This system would constitute a potential physiological advantage under conditions of food scarcity by leading the mouse to select and absorb fatty foods. However, it might also lead to a risk of obesity and associated diseases in a context of constantly abundant food.
Published: 2008
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20. Perceptual processing strategy and exposure influence the perception of odor mixtures

Author: Patrick Etiévant, Noëlle Beno, Thierry Thomas-Danguin, John F. Prescott, Gérard Coureaud, Elodie Le Berre, FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB), Department of Psychology, James Cook University (JCU), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), 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), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), 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 ), Gros, Sabine, 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), James Cook University ( JCU ), Centre des Sciences du Goût ( CSG ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS )
Subjects: Adult, Male, Taste, Physiology, media_common.quotation_subject, Olfaction, BLENDING MIXTURE, Task (project management), Cognitive strategy, 03 medical and health sciences, Behavioral Neuroscience, 0302 clinical medicine, ODOR, PERCEPTUAL LEARNING, PERCEPTUAL PROCESSING STRATEGY, Cognition, Perceptual learning, [ CHIM.OTHE ] Chemical Sciences/Other, Physiology (medical), Perception, Autre (Chimie), Flavor perception, Humans, 0501 psychology and cognitive sciences, 050102 behavioral science & comparative psychology, ComputingMilieux_MISCELLANEOUS, media_common, Communication, business.industry, [SCCO.NEUR]Cognitive science/Neuroscience, 05 social sciences, [SCCO.NEUR] Cognitive science/Neuroscience, Pattern recognition, Sensory Systems, Smell, Odor, [ SCCO.NEUR ] Cognitive science/Neuroscience, Odorants, Female, Artificial intelligence, Other, business, Psychology, [CHIM.OTHE]Chemical Sciences/Other, 030217 neurology & neurosurgery, psychological phenomena and processes
Abstract: In flavor perception, both experience with the components of odor/taste mixtures and the cognitive strategy used to examine the interactions between the components influence the overall mixture perception. However, the effect of these factors on odor mixtures perception has never been studied. The present study aimed at evaluating whether 1) previous exposure to the odorants included in a mixture or 2) the synthetic or analytic strategy engaged during odorants mixture evaluation determines odor representation. Blending mixtures, in which subjects perceived a unique quality distinct from those of components, were chosen in order to induce a priori synthetic perception. In the first part, we checked whether the chosen mixtures presented blending properties for our subjects. In the second part, 3 groups of participants were either exposed to the odorants contributing to blending mixtures with a "pineapple" or a "red cordial" odor or nonexposed. In a following task, half of each group was assigned to a synthetic or an analytical task. The synthetic task consisted of rating how typical (i.e., representative) of the target odor name (pineapple or red cordial) were the mixtures and each of their components. The analytical task consisted of evaluating these stimuli on several scales labeled with the target odor name and odor descriptors of the components. Previous exposure to mixture components was found to decrease mixture typicality but only for the pineapple blending mixture. Likewise, subjects engaged in an analytical task rated both blending mixtures as less typical than did subjects engaged in a synthetic task. This study supports a conclusion that odor mixtures can be perceived either analytically or synthetically according to the cognitive strategy engaged.
Published: 2008
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21. Decreased expression of Intestinal I- and L-FABP levels in rare human genetic lipid malabsorption syndromes

Author: André Bado, Claude Besmond, Sandra Guilmeau, J. P. Laigneau, V. Petit, H. Devaud, L. Ferkdadji, M. E. Samson-Bouma, R. Bouvier, L. P. Aggerbeck, N. Brousse, Isabelle Niot, Centre de recherche biomédicale Bichat-Beaujon ( CRB3 ), Université Paris Diderot - Paris 7 ( UPD7 ) -Institut National de la Santé et de la Recherche Médicale ( INSERM ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Laboratoire de Physiologie de la Nutrition, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon ( ENSBANA ), Service d'anatomie pathologique [CHU Necker], CHU Necker - Enfants Malades [AP-HP]-Assistance publique - Hôpitaux de Paris (AP-HP), Laboratoire Central d'Anatomie et de Cytologie, Hôpital Herriot, Hôpital Edouard Herriot [CHU - HCL], Hospices Civils de Lyon ( HCL ) -Hospices Civils de Lyon ( HCL ), Service d'anatomie et de cytologie pathologique, Assistance publique - Hôpitaux de Paris (AP-HP)-Hôpital Robert Debré-Université Paris Diderot - Paris 7 ( UPD7 ), Handicaps génétiques de l'enfant ( Inserm U393 ), Institut National de la Santé et de la Recherche Médicale ( INSERM ) -Université Paris Descartes - Paris 5 ( UPD5 ), Centre de génétique moléculaire ( CGM ), Centre National de la Recherche Scientifique ( CNRS ), Centre de recherche biomédicale Bichat-Beaujon (CRB3), Université Paris Diderot - Paris 7 (UPD7)-Institut National de la Santé et de la Recherche Médicale (INSERM), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA), CHU Necker - Enfants Malades [AP-HP]-Assistance publique - Hôpitaux de Paris (AP-HP) (APHP), Hospices Civils de Lyon (HCL)-Hospices Civils de Lyon (HCL), Assistance publique - Hôpitaux de Paris (AP-HP) (APHP)-Hôpital Robert Debré-Université Paris Diderot - Paris 7 (UPD7), Handicaps génétiques de l'enfant (Inserm U393), Université Paris Descartes - Paris 5 (UPD5)-Institut National de la Santé et de la Recherche Médicale (INSERM), Centre de génétique moléculaire (CGM), Centre National de la Recherche Scientifique (CNRS), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-CHU Necker - Enfants Malades [AP-HP], Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP), Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-Hôpital Robert Debré-Université Paris Diderot - Paris 7 (UPD7), and Université Paris Diderot - Paris 7 (UPD7)-Hôpital Robert Debré-Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)
Subjects: Adult, Male, medicine.medical_specialty, Histology, Adolescent, Biology, Fatty Acid-Binding Proteins, Fatty acid-binding protein, Lipid Metabolism, Inborn Errors, 03 medical and health sciences, 0302 clinical medicine, Intestinal mucosa, Western blot, Malabsorption Syndromes, Internal medicine, medicine, Humans, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, Northern blot, RNA, Messenger, Intestinal Mucosa, Child, Molecular Biology, [ SDV.BBM ] Life Sciences [q-bio]/Biochemistry, Molecular Biology, 030304 developmental biology, 0303 health sciences, medicine.diagnostic_test, Abetalipoproteinemia, Cell Biology, medicine.disease, Immunohistochemistry, Medical Laboratory Technology, Endocrinology, 030220 oncology & carcinogenesis, lipids (amino acids, peptides, and proteins), Female, Intracellular, Immunostaining, Chylomicron
Abstract: We investigated, for the first time, the expression of I- and L-FABP in two very rare hereditary lipid malabsorption syndromes as compared with normal subjects. Abetalipoproteinemia (ABL) and Anderson's disease (AD) are characterized by an inability to export alimentary lipids as chylomicrons that result in fat loading of enterocytes. Duodeno-jejunal biopsies were obtained from 14 fasted normal subjects, and from four patients with ABL and from six with AD. Intestinal FABP expression was investigated by immuno-histochemistry, western blot, ELISA and Northern blot analysis. In contrast to normal subjects, the cellular immunostaining for both FABPs was clearly decreased in patients, as the enterocytes became fat-laden. In patients with ABL, the intestinal contents of I- (60.7 +/- 13.38 ng/mg protein) and L-FABP (750.3 +/- 121.3 ng/mg protein) are significantly reduced (50 and 35%, P < 0.05, respectively) as compared to normal subjects (I-135.3 +/- 11.1 ng, L-1211 +/- 110 ng/mg protein). In AD, the patients also exhibited decreased expression (50%, P < 0.05; I-59 +/- 11.88 ng, L-618.2 +/- 104.6 ng/mg protein). Decreased FABP expression was not associated with decreased mRNA levels. The results suggest that enterocytes might regulate intracellular FABP content in response to intracellular fatty acids, which we speculate may act as lipid sensors to prevent their intracellular transport.
Published: 2007
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22. Relationship between olfactory reactivity and food rejections in infants

Author: Monnery, Sandrine, Vincent, Annabelle, Marlier, Luc, Lange, Christine, Schaal, Benoist, Issanchou, Sylvie, FLAveur, VIsion et Comportement du consommateur (FLAVIC), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), and ProdInra, Archive Ouverte
Subjects: OLFACTORY REACTIVITY, RATTLE, [CHIM.OTHE] Chemical Sciences/Other, HEDONIC REACTIONS, [ CHIM.OTHE ] Chemical Sciences/Other, Autre (Chimie), FOOD REJECTIONS, Other, organe olfactif, [CHIM.OTHE]Chemical Sciences/Other, psychological phenomena and processes, olfaction
Abstract: N° 261; The role of hedonic reactions to odours on determining rejections of foods in infants is still debated. To answer this question, the first requirement is to have an instrument to test infants’ olfactory reactivity. Indeed, except in neonates, there is a lack of validated method. This study presents results of a new method designed to assess olfactory reactivity of 7- to 8-month-old infants. This method is based on the observation of infants’ reactions while they explored different rattles. The rattles were visually identical but differed in their odours (neutral or with a food odour). Two sequences of 6 rattles were presented to each infant. Eight odorants were used. Four odorants were chosen to evoke odours of often rejected foods and four were chosen to evoke odours of often liked foods. The hedonic valence was previously checked with an adult panel. These odours were also equated for intensity and had a very low perceived trigeminal component. Forty infants were tested and videotaped. These videotapes were subjected to frame-by-frame analysis to measure a variety of behaviours supposed to reflect the infants’ hedonic reaction (e.g., times spent to mouthing or pushing away the rattle). Duration of these events for each odorized rattle was compared to those observed for the control rattles. It thus allows getting a reactivity index per odorant and over all odorants. Reactivity of infants to these odorants was related to infants’ reactions to food during weaning, evaluated by the mother. Methodological considerations concerning the reliability of measures of hedonic reactivity in infants will be discussed. The issue of whether young children experience odours as pleasant or unpleasant will be discussed in relation with their food experiences.
Published: 2006

23. Composés-clés de la flaveur dans des mélanges modèles complexes : Perception et apprentissage

Author: Coureaud, Gérard, Thomas-Danguin, Thierry, Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), ANR 'Composés-clés de la flaveur dans des mélanges modèles complexes : Perception et apprentissage' cofinancé par le Conseil Régional de Bourgogne, 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), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), ProdInra, Archive Ouverte, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Gros, Sabine, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), and 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 )
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [ SCCO.NEUR ] Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: absent
Published: 2005

24. Drosophila Tubulin-Specific Chaperone E Recruits Tubulin around Chromatin to Promote Mitotic Spindle Assembly

Author: Romain Gibeaux, Jean-Philippe Gagné, Laurent Richard-Parpaillon, Emmanuel Gallaud, Régis Giet, Mathieu Métivier, Christelle Benaud, Guy G. Poirier, Alexandre Thomas, Denis Chrétien, Aude Pascal, Institut de Génétique et Développement de Rennes (IGDR), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Centre National de la Recherche Scientifique (CNRS)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES), CHU de Québec–Université Laval, Université Laval [Québec] (ULaval), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Ligue Contre le Cancer, Université de Rennes 1, Centre National de la Recherche Scientifique, CDA00019/2019-C, Fondation pour la Recherche Médicale, Fondation ARC pour la Recherche contre le Cancer, Human Frontier Science Program, Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Centre National de la Recherche Scientifique (CNRS)-Université de Rennes 1 (UR1), and Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )
Subjects: CAP-Gly motif, mitotic spindle assembly, 0301 basic medicine, tubulin dynamics, microtubule nucleation, Mitosis, [SDV.CAN]Life Sciences [q-bio]/Cancer, [SDV.BC.BC]Life Sciences [q-bio]/Cellular Biology/Subcellular Processes [q-bio.SC], Spindle Apparatus, Microtubules, General Biochemistry, Genetics and Molecular Biology, 03 medical and health sciences, 0302 clinical medicine, Tubulin, Animals, tubulin-specific chaperone E, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biochemistry [q-bio.BM], ComputingMilieux_MISCELLANEOUS, neural stem cells, Microtubule nucleation, biology, nuclear pore proteins, Chromatin, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biomolecules [q-bio.BM], Cell biology, Spindle apparatus, [SDV.GEN.GA]Life Sciences [q-bio]/Genetics/Animal genetics, Ran, [SDV.BDD.EO]Life Sciences [q-bio]/Development Biology/Embryology and Organogenesis, 030104 developmental biology, Centrosome, biology.protein, Drosophila, General Agricultural and Biological Sciences, 030217 neurology & neurosurgery, Lamin
Abstract: International audience; Proper assembly of mitotic spindles requires microtubule nucleation not only at the centrosomes but also around chromatin. In this study, we found that the Drosophila tubulin-specific chaperone dTBCE is required for the enrichment of tubulin in the nuclear space after nuclear envelope breakdown and for subsequent promotion of spindle microtubule nucleation. These events depend on the CAP-Gly motif found in dTBCE and are regulated by Ran and lamin proteins. Our data suggest that during early mitosis, dTBCE and nuclear pore proteins become enriched in the nucleus, where they interact with the Ran GTPase to promote dynamic tubulin enrichment. We propose that this novel mechanism enhances microtubule nucleation around chromatin, thereby facilitating mitotic spindle assembly.
Published: 2020
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25. FXRE can function as an LXRE in the promoter of human ileal bile acid-binding protein (I-BABP) gene

Author: Julia Demydchuk, Philippe Besnard, Jean-François Landrier, Jacques Grober, Laboratoire de Physiologie de la Nutrition, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA), Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), 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 ), Centre des Sciences du Goût ( CSG ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA)
Subjects: Male, Benzylamines, Receptors, Cytoplasmic and Nuclear, Benzoates, Biochemistry, Mice, 0302 clinical medicine, Structural Biology, Gene expression, polycyclic compounds, Promoter Regions, Genetic, Enterohepatic circulation, Ileal bile acid-binding protein, ComputingMilieux_MISCELLANEOUS, 0303 health sciences, Membrane Glycoproteins, Nuclear Proteins, food and beverages, DNA-Binding Proteins, Sterols, Cholesterol, 030220 oncology & carcinogenesis, [ SCCO.NEUR ] Cognitive science/Neuroscience, lipids (amino acids, peptides, and proteins), Dimerization, Protein Binding, Chloramphenicol O-Acetyltransferase, Transcriptional Activation, Farnesoid X-receptor, Liver X-receptor, Biophysics, Bile acid, Retinoid X receptor, Biology, Response Elements, Cholesterol 7 alpha-hydroxylase, digestive system, Bile Acids and Salts, 03 medical and health sciences, Fatty acid-binding protein, Ileum, Genetics, Animals, Humans, Binding site, Liver X receptor, Molecular Biology, Gene, 030304 developmental biology, Binding Sites, [SCCO.NEUR]Cognitive science/Neuroscience, Hydroxysteroid Dehydrogenases, Cell Biology, Small intestine, Sterol regulatory element-binding protein, Gene Expression Regulation, Nuclear receptor, Caco-2 Cells, Carrier Proteins, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Transcription Factors
Abstract: International audience; Ileal bile acid‐binding protein (I‐BABP) is a 14 kDa cytosolic protein which binds bile acids with a high affinity. It is thought to be implicated in the enterohepatic circulation of bile acids and, hence, in cholesterol homeostasis. Using a combination of in vivo and in vitro experiments, we have recently shown that I‐BABP gene expression can be indirectly up‐regulated by cholesterol through the activation of sterol‐responsive element‐binding protein 1c (SREBP1c) by liver X‐receptor (LXR). We report here that I‐BABP can be also a direct target for LXR. I‐BABP regulation by LXR is maintained when the SREBP binding site is deleted in the I‐BABP promoter and occurs, in the absence of conventional LXRE sequences, through an IR1 sequence previously identified as a farnesoid X‐receptor‐responsive element (FXRE). Electrophoretic mobility shift assays demonstrated that the LXR/RXR heterodimer specifically recognizes the FXRE. Collectively, these data strongly suggest that LXR can regulate the I‐BABP gene by both direct and indirect mechanisms.
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26. Does the clinical frailty score improve the accuracy of the SOFA score in predicting hospital mortality in elderly critically ill patients? A prospective observational study

Author: Philippe Seguin, Yoann Launey, Nicolas Nesseler, Denis Frasca, Emilie Langlais, Estelle Le Pabic, CHU Pontchaillou [Rennes], Nutrition, Métabolismes et Cancer ( NuMeCan ), Université de Rennes 1 ( UR1 ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -Institut National de la Santé et de la Recherche Médicale ( INSERM ), Centre d'Investigation Clinique [Rennes] ( CIC ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -Hôpital Pontchaillou-Institut National de la Santé et de la Recherche Médicale ( INSERM ), U1246 - methodS in Patient-centered outcomes and HEalth ResEarch ( SPHERE ), Université de Nantes ( UN ) -Université de Tours-Institut National de la Santé et de la Recherche Médicale ( INSERM ), CHU de Poitiers, Nutrition, Métabolismes et Cancer (NuMeCan), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES), Centre d'Investigation Clinique [Rennes] (CIC), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Hôpital Pontchaillou-Institut National de la Santé et de la Recherche Médicale (INSERM), MethodS in Patients-centered outcomes and HEalth ResEarch (SPHERE), Université de Tours-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Nantes - UFR des Sciences Pharmaceutiques et Biologiques, Université de Nantes (UN)-Université de Nantes (UN), Institut National de la Recherche Agronomique (INRA)-Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM), Université de Rennes (UR)-Hôpital Pontchaillou-Institut National de la Santé et de la Recherche Médicale (INSERM), Université de Tours (UT)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Nantes - UFR des Sciences Pharmaceutiques et Biologiques, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM), and Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Subjects: Male, musculoskeletal diseases, medicine.medical_specialty, Critical Care, Organ Dysfunction Scores, Critical Illness, Frail Elderly, [SDV]Life Sciences [q-bio], health care facilities, manpower, and services, Hospital mortality, Critical Care and Intensive Care Medicine, law.invention, 03 medical and health sciences, 0302 clinical medicine, Elderly, law, Risk Factors, Internal medicine, health services administration, medicine, Humans, Intensive care unit, 030212 general & internal medicine, Hospital Mortality, Prospective Studies, Risk factor, Sequential organ failure assessment score, Aged, Frailty, [ SDV ] Life Sciences [q-bio], business.industry, Critically ill, Glasgow Coma Scale, virus diseases, 030208 emergency & critical care medicine, Middle Aged, 3. Good health, respiratory tract diseases, Hospitalization, Intensive Care Units, ROC Curve, Observational study, SOFA score, Female, business
Abstract: International audience; Purpose To determine whether the addition of the frailty status assessed by the clinical frailty scale (CFS) to the SOFA score (SOFA-CFS) improves the performance of the SOFA score alone in predicting the hospitalmortality of elderly critically ill patients. Methods A prospective observational study performed between February 2015 and February 2016 including 189 patients aged >= 65 years and hospitalized >= 24 h in the intensive care unit (ICU). Results The SOFA-CFS score did not improve the performance of the SOFA score alone in predicting hospitalmortality (AUC=0.66, 95% CI 0.58-0.74 vs AUC=0.63, 95% CI 0.55-0.72, respectively, p = 0.082). The AUC of the CFS score was 0.62 (95% CI 0.53-0.71). In the multivariable analysis, age (OR 1.09, 95% CI 1.03-1.16, p = 0.006), McCabe score C vs A (reference) and B vs A (reference) (OR 8.28, 95% CI 2.83-24.27and OR 2.29, 95% CI 1.02-5.12, p = 0.006, respectively), Glasgow coma score at admission (OR 0.31, 95% CI 0.14-0.48, p = 0.003), and SOFA score (OR 1.11, 95% CI 1.01-1.23, p = 0.037) were risk factors for hospital mortality. Conclusions The performance of the SOFA score in predicting hospital mortality was low, although it was an independent risk factor for mortality. The combination of frailty status with the SOFA score did not improve the performance of the SOFA score alone. (C) 2018 Elsevier Inc. All rights reserved.
Published: 2018
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27. Unconscious odour conditioning 25 years later: Revisiting and extending ‘Kirk-Smith, Van Toller and Dodd’

Author: Michela Paolini, Benoist Schaal, Gesualdo M. Zucco, University Hospital of Padua, Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA)
Subjects: [SDV.OT]Life Sciences [q-bio]/Other [q-bio.OT], Health (social science), Unconscious mind, Experimental and Cognitive Psychology, Behavioral neuroscience, associative learning, mood induction, 050105 experimental psychology, Education, 03 medical and health sciences, 0302 clinical medicine, Developmental and Educational Psychology, 0501 psychology and cognitive sciences, Everyday life, Evaluative conditioning, 05 social sciences, evaluativ conditioning, Associative learning, Neuropsychology and Physiological Psychology, Mood, Mood induction, [SCCO.PSYC]Cognitive science/Psychology, Conditioning, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, 030217 neurology & neurosurgery, olfaction, Cognitive psychology
Abstract: International audience; The pioneering work by Kirk-Smith, Van Toller, and Dodd [Kirk-Smith, M. D., Van Toller, C., & Dodd, G. H. (1983). Unconscious odour conditioning in human subjects. Biological Psychology, 17, 221–231], established that an unnoticed odorant paired with an emotionally meaningful task can influence mood and attitudes when the odorant alone is re-encountered subsequently. This study was particularly important in highlighting unconscious odour learning processes as they may happen in everyday life. However, it was severely criticized by Black and Smith [Black, S. L., & Smith, D. G. (1994). Has odor conditioning been demonstrated? A critique of “Unconscious odour conditioning in human subjects”. Biological Psychology, 37, 265–267] on methodological grounds. In the present paper, we replicated and extended Kirk-Smith et al.’s investigation taking into account Black and Smith’s criticisms and carrying out additional controls to improve the validity of the study. The results confirm the initial findings of Kirk-Smith and colleagues by demonstrating the effectiveness of olfactory stimuli in inducing conditioned hedonic reactions even when presented below the level of awareness.
Published: 2009
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28. The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines?

Author: Dominique Valentin, Hervé Abdi, Jordi Ballester, Dominique Peyron, Jennifer Langlois, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut Universitaire de la Vigne et du Vin 'Jules Guyot' (IUVV Jules Guyot), Université de Bourgogne (UB), School of Behavioral and Brain Sciences, University of Texas at Dallas [Richardson] (UT Dallas), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA)
Subjects: 030309 nutrition & dietetics, [SDV]Life Sciences [q-bio], media_common.quotation_subject, Wine Color, Wine color, 03 medical and health sciences, Cellular and Molecular Neuroscience, 0404 agricultural biotechnology, Perception, media_common, Wine, 0303 health sciences, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, 04 agricultural and veterinary sciences, 040401 food science, Sensory Systems, Categorization, Odor, White Wine, Mental Representation, Wine Odor, Wine tasting, Wine tasting descriptors, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Social psychology, Cognitive psychology
Abstract: International audience; Recently, several papers have investigated color-induced olfactory biases in wine tasting. In particular, Morrot et al. (Brain and Language, 79, 309–320, 2001) reported that visual information mostly drove wine description and that odor information was relatively unimportant in wine tasting. The present paper aims to study the relationship between the color of wine and its odor through a different approach. We hypothesize that people have stable mental representations of the aroma of the three wine color categories (red, white, and rosé) and that visual information is not a necessary clue to correctly categorize wines by color. In order to explore this issue, we adopted two complementary approaches. In the first one, we presented 18 wines (six reds, six whites, and six rosés) in dark glasses to our participants who were asked to smell the wines and categorize them into three categories: “red wine,” “white wine,” or “rosé wine.” Because we expected categorization performance to be affected by participants’ expertise, we used two groups of participants corresponding to wine experts and wine novices. The second approach was designed in order to verify whether the most salient perceptual differences among samples were correlated with the output of the ternary sorting task. Using the same 18 wines, we asked a third panel composed of trained assessors to perform a wine description, a free sorting task based on wines’ odor similarity, and finally, the same ternary sorting task carried out by experts and novices. We found that experts and novices were able to correctly identify red and white wines but not rosé wines. Contrary to our expectations, experts and novices performed at the same level. Trained panelists also categorized accurately white wines and red wines but not rosé wines. From a more perceptual point of view, the free sorting task yielded virtually the same result. Finally, in terms of wine description, again, a clear segmentation was obtained between white and red wines. White wines were described by yellow or orange odorant sources, while the red wines were described by dark odorant sources. In the light of our results, cognitive mechanisms potentially involved in the organization of sensory knowledge and wine categorization are also discussed.
Published: 2009
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29. Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity

Author: Christelle Mathonnière, Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Patrick Etiévant, Michel Rogeaux, Annie Imbert, Sylvie Issanchou, Egon Peter Köster, 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), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Nestlé, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB), Fromageries Bel, Groupe DANONE, Wageningen University and Research Centre (WUR), 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 ), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB )
Subjects: 030309 nutrition & dietetics, Computer science, media_common.quotation_subject, Sensory system, perception, TIME-INTENSITY, 03 medical and health sciences, 0404 agricultural biotechnology, Perception, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Quality (business), TEMPORAL DOMINANCE OF SENSATIONS, Set (psychology), ARTICLE OUTLINE, ComputingMilieux_MISCELLANEOUS, media_common, 2. Zero hunger, 0303 health sciences, Nutrition and Dietetics, business.industry, [SCCO.NEUR]Cognitive science/Neuroscience, Pattern recognition, 04 agricultural and veterinary sciences, DAIRY PRODUCTS, 040401 food science, Temporal database, Dominance (ethology), Product (mathematics), [ SCCO.NEUR ] Cognitive science/Neuroscience, Artificial intelligence, Wine tasting, business, Consumer Science & Intelligent Systems, sweetness, TDS CURVES, Food Science
Abstract: International audience; The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is useful for studying the temporal aspects of the perception of a given sensory attribute in a product. When TI is used for several attributes, it quickly becomes very time-consuming because one run is needed by attribute. A new method of sensory evaluation, called Temporal Dominance of Sensations (TDS), was proposed by the authors a few years ago [Pineau, N., Cordelle, S., & Schlich, P. (2003a). Temporal Dominance of Sensations: A new technique to record several sensory attributes simultaneously over time. In 5th Pangborn symposium (p. 121). July 20–24]. It makes possible to collect temporal data during one single evaluation for up to 10 attributes on complex food products. The method consists in presenting the entire set of attributes to the panellist on the computer screen. Along the tasting of one product, the panellist has to wonder what the dominant sensory perception is and to select and score the corresponding attribute. Each time the panellist thinks the dominant sensory perception has changed, either in intensity or in quality, he/she has to score the new perception. For each run, this method enables to collect a sequence of sensory attributes (and their respective scoring) quoted at different times along the tasting. Based on one study on five dairy products, this paper explains how to describe the temporality of the sensations in a product thanks to the TDS curves. TI was also performed on the same products to compare the two methodologies. TDS and TI results exhibit close patterns of sensations but TDS is found to better enhance the sequence of the sensations over time.
Published: 2009
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30. Cloning and expression pattern of a putative octopamine/tyramine receptor in antennae of the noctuid moth Mamestra brassicae

Author: Isabelle Brigaud, Xavier Grosmaitre, Emmanuelle Jacquin-Joly, Marie-Christine François, 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), PaleoEnvironnements et PaleobioSphere (PEPS), Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences de l'Univers (INSU - CNRS)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon, Espaces Géographiques et Sociétés (ESO), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU)-Le Mans Université (UM)-Université d'Angers (UA)-Université de Nantes (UN)-Université de Rennes 2 (UR2), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Centre National de la Recherche Scientifique (CNRS), Institut de pharmacologie et de biologie structurale (IPBS), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), Physiologie de l'Insecte : Signalisation et Communication (PISC), Institut National de la Recherche Agronomique (INRA)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut National Agronomique Paris-Grignon (INA P-G), 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), 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 ), Paléoenvironnement et paléobiosphère ( PP ), Université Claude Bernard Lyon 1 ( UCBL ), Université de Lyon-Université de Lyon-Institut national des sciences de l'Univers ( INSU - CNRS ) -Centre National de la Recherche Scientifique ( CNRS ), Espaces Géographiques et Sociétés ( ESO ), Université de Caen Normandie ( UNICAEN ), Normandie Université ( NU ) -Normandie Université ( NU ) -Le Mans Université ( UM ) -Université d'Angers ( UA ) -Université de Nantes ( UN ) -Université de Rennes 2 ( UR2 ), Université de Rennes ( UNIV-RENNES ) -Université de Rennes ( UNIV-RENNES ) -Centre National de la Recherche Scientifique ( CNRS ), Institut de pharmacologie et de biologie structurale ( IPBS ), Université Paul Sabatier - Toulouse 3 ( UPS ) -Centre National de la Recherche Scientifique ( CNRS ), Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Olfactory system, Histology, Molecular Sequence Data, Gene Expression, Olfaction, Moths, Molecular cloning, Biology, OLFACTORY PLASTICITY, Olfactory Receptor Neurons, Pheromones, Pathology and Forensic Medicine, ADNC, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Rapid amplification of cDNA ends, Receptors, Biogenic Amine, Complementary DNA, Botany, medicine, Animals, Amino Acid Sequence, Cloning, Molecular, HEXAPODA, Receptor, Phylogeny, EXPRESSION PATTERN, 030304 developmental biology, 0303 health sciences, Olfactory receptor, Base Sequence, OCTOPAMINE/TYRAMINE RECEPTOR, [SCCO.NEUR]Cognitive science/Neuroscience, fungi, Cell Biology, Tyramine, 3. Good health, Smell, medicine.anatomical_structure, chemistry, Biochemistry, [ SCCO.NEUR ] Cognitive science/Neuroscience, OLFACTION, Sequence Alignment, 030217 neurology & neurosurgery
Abstract: International audience; In insects, biogenic amines have been shown to play an important role in olfactory plasticity. In a first attempt to decipher the underlying molecular mechanisms, we report the molecular cloning and precise expression pattern of a newly identified octopamine/tyramine-receptor-encoding gene in the antennae of the noctuid moth Mamestra brassicae (MbraOAR/TAR). A full-length cDNA has been obtained through homology cloning in combination with rapid amplification of cDNA ends/polymerase chain reaction; the deduced protein exhibits high identities with previously identified octopamine/tyramine receptors in other moths. In situ hybridization within the antennae has revealed that MbraOAR/TAR is expressed at the bases of both pheromone-sensitive and non-sensitive olfactory sensilla and in cells with a neurone-like shape. In accordance with previous physiological studies that have revealed a role of biogenic amines in the electrical activity of the receptor neurones, our results suggest that biogenic amines (either octopamine or tyramine) target olfactory receptor neurones to modulate olfactory coding as early as the antennal level.
Published: 2008
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31. Sensory attribute evolution in bottled young red wines from Rioja Alavesa

Author: Francisco José Pérez Elortondo, Iñaki Etaio, Marta Albisu, Edurne Gaston, Pascal Schlich, Universidad del Pais Vasco / Euskal Herriko Unibertsitatea [Espagne] (UPV/EHU), Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA)
Subjects: Wine, Taste, biology, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Chemistry, Carbonic maceration, Berry, biology.organism_classification, 040401 food science, 01 natural sciences, Biochemistry, Industrial and Manufacturing Engineering, 0104 chemical sciences, Bottling line, 0404 agricultural biotechnology, Food science, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, Flavor, Aroma, Food Science, Biotechnology, Winemaking
Abstract: The evolution of 19 bottled young red wines from Rioja Alavesa was studied through 9 months. Twenty-four sensory attributes (including appearance, aroma, flavor, taste and mouth-feel) were evaluated at four times (at 1, 3, 5 and 9 months after bottling) by a ten-member panel. Fifteen physicochemical parameters were also analyzed at these four times. Effect of winemaking process (carbonic maceration vs. destemming), and grape variety (only Tempranillo vs. Tempranillo with a white variety) on wine evolution was considered too. Data were analyzed by analysis of variance. Nine sensory attributes changed significantly through the time: red berry aroma and flavor, body, balance, purple hue and color intensity increased, whereas alcoholic aroma and flavor, and astringency decreased. Almost all the physicochemical parameters changed significantly through the time. The winemaking process and the addition of white grapes did not influence sensory and physicochemical evolution.
Published: 2008
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32. Le nouveau-né prématuré : un modèle pour l'étude du développement du comportement alimentaire

Author: Benoist Schaal, Robert Soussignan, Stéphane Marret, Daniel Mellier, Psychologie et Neurosciences de la Cognition et de l'affectivité ( PSY-NCA ), Université de Rouen Normandie ( UNIROUEN ), Normandie Université ( NU ) -Normandie Université ( NU ), Service de pédiatrie néonatale et réanimation - neuropédiatrie [Rouen], Hôpital Charles Nicolle [Rouen]-CHU Rouen-Université de Rouen Normandie ( UNIROUEN ), 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 ), Vulnérabilité Adaptation et Psychopathologie ( VAP ), Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Université Paris Diderot - Paris 7 ( UPD7 ) -Centre National de la Recherche Scientifique ( CNRS ), Psychologie et Neurosciences de la Cognition et de l'affectivité (PSY-NCA), Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Normandie Université (NU), Hôpital Charles Nicolle [Rouen]-CHU Rouen, Normandie Université (NU)-Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU), 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), Vulnérabilité Adaptation et Psychopathologie (VAP), Université Pierre et Marie Curie - Paris 6 (UPMC)-Université Paris Diderot - Paris 7 (UPD7)-Centre National de la Recherche Scientifique (CNRS), Service de pédiatrie néonatale et réanimation - neuropédiatrie [CHU Rouen], 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), Hôpital Charles Nicolle [Rouen], CHU Rouen, Normandie Université (NU)-Normandie Université (NU)-CHU Rouen, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Gros, Sabine
Subjects: Health (social science), [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, Education, 03 medical and health sciences, 0302 clinical medicine, Feeding behavior, Arts and Humanities (miscellaneous), 030225 pediatrics, Political science, Recien nacido, [ SCCO.NEUR ] Cognitive science/Neuroscience, Pediatrics, Perinatology and Child Health, Developmental and Educational Psychology, Humanities, 030217 neurology & neurosurgery
Abstract: La naissance prematuree est exemplaire pour comprendre les evenements les plus precoces de la formation des comportements alimentaires. La succession des modes d’alimentation pour subvenir aux besoins nutritifs de l’enfant (alimentation continue ou discontinue ; passive par sonde ou active au sein/biberon ; lait humain ou artificiel ; alimentation par mere ou soignants) ponctue en effet les etapes de la coordination succion-deglutition-respiration et sa capacite a reguler ces evenements. Le contexte particulier des prises alimentaires, peu propice a l’exposition a la variete sensorielle (en particulier chimiosensorielle), croise avec les singularites des pratiques parentales, compose la trame de parcours differencies d’un enfant a l’autre et, ce faisant, des risques de perturbations futures. L’article propose quelques reflexions sur ces aspects et defend l’interet de suivis longitudinaux capables de dessiner les parcours developpementaux des conduites alimentaires.
Published: 2008
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33. Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants

Author: Sylvie Issanchou, Andrea Maier, Peter D. Leathwood, Claire Chabanet, Benoist Schaal, FLAveur, VIsion et Comportement du consommateur (FLAVIC), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Nestlé, Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: VEGETABLE, Long lasting, 0303 health sciences, Meal, Nutrition and Dietetics, 030309 nutrition & dietetics, business.industry, Food acceptance, 030209 endocrinology & metabolism, 03 medical and health sciences, 0302 clinical medicine, Animal science, FOOD ACCEPTANCE, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Weaning, Medicine, WEANING, INFANT, EXPOSURE EFFECT, Food science, business, Food Science
Abstract: Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699; International audience; In the weeks following the start of weaning, 70 mothers were asked to identify a vegetable purée that their infant disliked and that they normally would not offer again. The 49 who did so were then asked to offer that vegetable on alternate days for 16 days, and to offer a well-liked one (carrot purée) on the other days. Amount eaten and acceptance were measured at each meal. On the first day of exposure, mean intake of the initially disliked vegetable was 39 ± 29 g and of the liked one, 164 ± 73 g (mean ± SD). Over the following days, intake of the initially disliked vegetable increased rapidly and by the eighth exposure was 174 ± 54 g, similar to that of the liked vegetable (186 ± 68 g). A similar pattern of results was found for mother-reported liking ratings. These effects of repeated exposure appear to be long lasting because nine months later, 63% of the infants were still eating and liking the initially disliked vegetable. The present study shows that when a vegetable is initially disliked it is worth persisting in feeding it for at least eight subsequent meals
Published: 2007
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34. MODELING THE EVOLUTION OF THE PERFORMANCE OF A SENSORY PANEL: A MIXED-MODEL AND CONTROL CHART APPROACH

Author: Claire Chabanet, Nicolas Pineau, Pascal Schlich, Centre Européen des Sciences du Goût (CESG), Université de Bourgogne (UB), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Université de Bourgogne (UB), Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Mixed model, 030309 nutrition & dietetics, Computer science, CONTROL CHART METHOD, computer.software_genre, Standard deviation, Set (abstract data type), 03 medical and health sciences, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Control chart, Representation (mathematics), Profiling (computer programming), 0303 health sciences, LINEAR AND QUADRATIC EVOLUTIONS, MIXED-MODEL APPROACH, 04 agricultural and veterinary sciences, Repeatability, 040401 food science, Sensory Systems, Outlier, SENSORY PANEL, Data mining, computer, Food Science
Abstract: International audience; A sensory panel is often used to profile the same type of product with the same set of attributes for many years. We are interested in characterizing the evolution of the performance of such a panel (and its panelists) over time. This article presents a methodology based on a mixed-model approach that takes into account the evolution of both panel and panelist in the same model. At the panel level, linear and quadratic evolutions of the performance are tested. At the panelist level, the method allows detection of whether some panelists perform better than others, and whether this difference remains the same or evolves over time. This mixed-model approach is followed by a graphical representation using a control chart method to identify occasional outliers. Data used to illustrate this methodology are eight sensory profiling data sets collected on ready-made frozen meals between 1997 and 2001 (every 6 months). The performance index chosen as an example in this study is the individual repeatability measured by standard deviation over replicates. A sensory panel is often used to profile the same type of product with the same set of attributes for many years. We are interested in characterizing the evolution of the performance of such a panel (and its panelists) over time. This article presents a methodology based on a mixed-model approach that takes into account the evolution of both panel and panelist in the same model. At the panel level, linear and quadratic evolutions of the performance are tested. At the panelist level, the method allows detection of whether some panelists perform better than others, and whether this difference remains the same or evolves over time. This mixed-model approach is followed by a graphical representation using a control chart method to identify occasional outliers. Data used to illustrate this methodology are eight sensory profiling data sets collected on ready-made frozen meals between 1997 and 2001 (every 6 months). The performance index chosen as an example in this study is the individual repeatability measured by standard deviation over replicates.
Published: 2007
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35. Emotions generated by meat and other food products in women

Author: Pascal Schlich, V. Deiss, E. Juillard, Sylvie Rousset, Sylvie Droit-Volet, Unité de nutrition et métabolisme protéique, Institut National de la Recherche Agronomique (INRA), Centre de Recherche en Nutrition Humaine, Station de recherches sur la viande, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Laboratoire de Psychologie Sociale et Cognitive (LAPSCO), Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation (CSGA), and Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Adult, Food intake, Meat, Adolescent, 030309 nutrition & dietetics, Emotions, Nutritional Status, Medicine (miscellaneous), Social Environment, Affect (psychology), MEAT CONSUMPTION, Diet Surveys, Food Preferences, 03 medical and health sciences, 0404 agricultural biotechnology, ETUDE ALIMENTAIRE, Vegetables, EMOTION, medicine, Humans, Food science, Eating behaviour, 2. Zero hunger, Consumption (economics), Analysis of Variance, 0303 health sciences, Disappointment, Nutrition and Dietetics, WOMAN, Body Weight, digestive, oral, and skin physiology, food and beverages, Feeding Behavior, 04 agricultural and veterinary sciences, 040401 food science, Disgust, DIETARY SURVEY, Attitude, Food, Fruit, Food products, Red meat, Female, medicine.symptom, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Social psychology
Abstract: Eating behaviour depends partly on food preference, which is itself determined by different types of emotions. Among the emotions generated by food, disgust with red meat is common in women and can lead to reduced meat consumption. We tested the hypothesis that low meat intake is related to different negative emotions towards meat but does not affect the emotions expressed towards other food categories. Food intake of sixty women was followed throughout each day for 1 week and allowed us to assign women to two groups (low v. high meat-eating women). They were then invited to assess the intensity of twenty-six emotions described by words and induced by thirty food pictures. We determined the number of necessary dimensions to describe the space created by the twenty-six words. The results showed differences in emotions between the low and high meat-eating women. As expected, there were overall differences in the emotions generated by the thirty food pictures. Six clusters of emotions were necessary and sufficient to summarise the emotional space. These dimensions were described by ‘disappointment’, ‘satisfaction’, ‘guilt’, ‘doubt’, ‘amused’ and ‘indifference’. As expected, the low meat-eating women felt more ‘disappointment’, ‘indifference’ and less ‘satisfaction’ towards meat than did the high meat-eating women. However, the low meat-eating women also stated other negative emotions such as ‘doubt’ towards some starchy foods. The only foods that they liked more than high meat-eating women were pears and French beans. In conclusion, low meat consumption was associated with specific negative emotions regarding meat and other foods.
Published: 2005
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36. Chronic pramipexole treatment increases tolerance for sucrose in normal and ventral tegmental lesioned rats

Author: David eDARDOU, Carine eChassain, Franck eDurif, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Neuro-psycho-pharmacologie des systèmes dopaminergiques sous corticaux (EA3845), Université d'Auvergne - Clermont-Ferrand I (UdA), Département Neurologie, Centre Hospitalier Universitaire de Clermont-Ferrand, Neuro-Psycho Pharmacologie des Systèmes Dopimanégiques sous-corticaux (NPsy-Sydo), CHU Clermont-Ferrand-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), CHU Clermont-Ferrand, Service de Neurologie [CHU Clermont-Ferrand], CHU Gabriel Montpied [Clermont-Ferrand], and CHU Clermont-Ferrand-CHU Clermont-Ferrand-CHU Estaing [Clermont-Ferrand]
Subjects: Parkinson's disease, [SDV.NEU.NB]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Neurobiology, Aucun, dopamine agonist, Stimulation, Pharmacology, Nucleus accumbens, Dopamine agonist, lcsh:RC321-571, Lesion, ventral tegmenta area, Dopamine, medicine, Sucrose tolerance, Original Research Article, lcsh:Neurosciences. Biological psychiatry. Neuropsychiatry, ComputingMilieux_MISCELLANEOUS, Pramipexole, [SDV.NEU.PC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Psychology and behavior, General Neuroscience, food compulsion, [SCCO.NEUR]Cognitive science/Neuroscience, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, medicine.disease, pramipexole, Food craving, Parkinson’s disease, medicine.symptom, Psychology, medicine.drug
Abstract: The loss of dopamine neurons observed in Parkinson's disease (PD) elicits severe motor control deficits which are reduced by the use of dopamine agonists. However, recent works have indicated that D3-preferential agonists such as pramipexole can induce impulse control disorders (ICDs) such as food craving or compulsive eating. In the present study, we performed an intermittent daily feeding experiment to assess the effect of chronic treatment by pramipexole and VTA bilateral lesion on tolerance for sucrose solution. The impact of such chronic treatment on spontaneous locomotion and spatial memory was also examined. Changes in sucrose tolerance could indicate the potential development of a change in food compulsion or addiction related to the action of pramipexole. Neither the bilateral lesion of the VTA nor chronic treatment with pramipexole altered the spontaneous locomotion or spatial memory in rats. Rats without pramipexole treatment quickly developed a stable intake of sucrose solution in the 12 h access phase. On the contrary, when under daily pramipexole treatment, rats developed a stronger and ongoing escalation of their sucrose solution intakes. In addition, we noted that the change in sucrose consumption was sustained by an increase of the expression of the Dopamine D3 receptor in the core and the shell regions of the nucleus accumbens. The present results may suggest that long-term stimulation of the Dopamine D3 receptor in animals induces a strong increase in sucrose consumption, indicating an effect of this receptor on certain pathological aspects of food eating. journal article 2014 2015 01 06 imported
Published: 2015
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37. Biogenic Amines Modulate Olfactory Receptor Neurons Firing Activity in Mamestra brassicae

Author: Xavier Grosmaitre, Frédéric Marion-Poll, Michel Renou, Gros, Sabine, 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), Physiologie de l'Insecte : Signalisation et Communication (PISC), Institut National de la Recherche Agronomique (INRA)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut National Agronomique Paris-Grignon (INA P-G), 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 ), Physiologie de l'Insecte : Signalisation et Communication ( PISC ), Institut National de la Recherche Agronomique ( INRA ) -Université Pierre et Marie Curie - Paris 6 ( UPMC ) -Institut National Agronomique Paris-Grignon ( INA P-G ), Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Agonist, medicine.medical_specialty, Time Factors, Physiology, medicine.drug_class, Agonist-antagonist, Moths, Biology, Sensory receptor, Clonidine, Olfactory Receptor Neurons, Behavioral Neuroscience, chemistry.chemical_compound, Physiology (medical), Internal medicine, Biogenic amine, medicine, Animals, Amines, Sex Attractants, Neurotransmitter, Octopamine, ComputingMilieux_MISCELLANEOUS, chemistry.chemical_classification, Olfactory receptor, Dose-Response Relationship, Drug, [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, Octopamine (drug), Sensory Systems, medicine.anatomical_structure, Endocrinology, chemistry, [ SCCO.NEUR ] Cognitive science/Neuroscience, Serotonin
Abstract: The modulatory effects of the biogenic amines octopamine and serotonin on pheromonal receptor neurons of Mamestra brassicae were investigated. The responses to sex pheromone components of two cells types (A and B) in single male long sensilla trichodea were monitored. Cell types A and B do not respond to the same compound. The response of type A to a pulse of the major sex pheromone component increased 5 min after octopamine injection. Responses of type B to other odorants increased after 30 min. In the absence of any pheromone stimulation the background firing activity of type A increased following octopamine injection. This background activity was used to evaluate the kinetics of octopamine and other biogenic amine effects on olfactory receptor neurons. Octopamine increased this background activity in a concentration- and time-dependent manner. Clonidine, an octopamine agonist, was shown to be more powerful in increasing the background activity of olfactory receptor neurons. The effects of octopamine and clonidine were hypothesized to arise from specific receptor activation as chlorpromazine (an octopamine antagonist) was shown to block the effect of octopamine. Serotonin, a known neuromodulator in most animal species, induced a reversible inhibition of spike firing. Altogether, these results indicate that biogenic amines can modulate the sensitivity of olfactory receptor neurons of moths either directly or by an action on adaptation.
Published: 2001
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38. Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

Author: Hervé Abdi, Dominique Valentin, Maud Lelièvre, Sylvie Chollet, Institut Charles Viollette (ICV) - EA 7394 (ICV), Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de la Recherche Agronomique (INRA)-Université d'Artois (UA)-Institut Supérieur d'Agriculture, Centre des Sciences du Goût (CSG), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), University of Texas at Dallas [Richardson] (UT Dallas), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université d'Artois (UA)-Institut National de la Recherche Agronomique (INRA)-Université du Littoral Côte d'Opale (ULCO)-Institut Supérieur d'Agriculture-Université de Lille, and Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA)
Subjects: 030309 nutrition & dietetics, Computer science, media_common.quotation_subject, Control (management), Novices, Stability (learning theory), Sensory system, Machine learning, computer.software_genre, Task (project management), 03 medical and health sciences, 0404 agricultural biotechnology, sort, Simplicity, Sorting task, media_common, 0303 health sciences, Nutrition and Dietetics, business.industry, Sorting, Beer, 04 agricultural and veterinary sciences, 040401 food science, Key (cryptography), Artificial intelligence, business, computer, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Experts
Abstract: author cannot archive publisher's version/PDF; International audience; In industries, the sensory characteristics of products are key points to control. The method commonly used to characterize and describe products is the conventional profile. This very efficient method requires a lot of time to train assessors and to teach them how to quantify the sensory characteristics of interest. Over the last few years, other faster and less restricting methods have been developed, such as free choice profile, flash profile, projective mapping or sorting tasks. Among these methods, the sorting task has recently become quite popular in sensory evaluation because of its simplicity: it only requires assessors to make groups of products perceived as similar. Previous studies have shown that this method produces sensory spaces similar to those obtained with conventional profiles but that the descriptions of the products are coarser than the descriptions yielded by sensory profiles. The aim of the present paper is to further evaluate the efficiency of the sorting task as a sensory tool. We present a series of studies highlighting the advantages and delineating the limits of the sorting task and illustrate advantages and limits using beer as the common type of stimuli. These studies underline the main issues encountered when designing sorting tasks. More precisely, we examine the potential of the sorting task to describe beer sensory characteristics, we determine the type of assessors able to perform a sorting task and we evaluate the stability of the results as well as some important methodological points (e.g. number of beers to be sorted, instructions given to the judges) that might impact the efficiency of the task.
Published: 2011
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39. Concordances et discordances entre sensorialité et écologie néonatales : attentes sensorielles et réponses adaptatives chez l'enfant prématuré

Author: Benoist Schaal, Nathalie Goubet, Maryse DELAUNAY - EL ALLAM, 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), Centre National de la Recherche Scientifique (CNRS), Psychologie des actions langagières et motrices (PALM), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU), Daniel Mellier, 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), Daniel MELLIER, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Gettysburg College, Daniel Mellier, professeur de psychologie du développement de l’enfant à l’Université de Rouen, 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 ), Psychologie des actions langagières et motrices ( PALM ), Université de Caen Normandie ( UNICAEN ), Normandie Université ( NU ) -Normandie Université ( NU ), and Centre National de la Recherche Scientifique ( CNRS )
Subjects: [SDV.MHEP.PED]Life Sciences [q-bio]/Human health and pathology/Pediatrics, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: absent
Published: 2011

40. Taste-odor interactions and perceptual separability

Author: Hoang Nguyen, D., Dacremont, Catherine, Valentin, Dominique, Ho Chi Minh City University of Technology (HCMUT), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), University of Technology, Vietnam National University - Ho Chi Minh City (Faculty of Chemical Engineering), and Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: goût alimentaire, taste-odor interactions, separability, [SCCO.NEUR]Cognitive science/Neuroscience, odeur alimentaire, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, séparation, Alimentation et Nutrition, interaction sensorielle, Food and Nutrition, Neurosciences (Sciences cognitives), [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Neuroscience
Abstract: International audience; Taste-odor interactions are usually studied by asking assessors to estimate the taste intensity of tastants alone or in mixture with odor compounds. We propose another method to study taste-odor interactions based on the selective attention paradigm proposed by Garner (1974). This paradigm is based on the following principle: If two dimensions are separable (i.e., no interaction occurs), the performance at a categorization task based on one dimension is not affected by variations on the other dimension. Two pairs of perceptual dimensions were studied with stimuli varying in: sucrose/vanillin concentrations and citric acid/lemon aroma concentrations. For both pairs of dimensions, results showed that performance at the categorization task on one dimension were consistently lower when the level of the irrelevant dimension varied than when it remained constant. This gave evidence of an interaction for these two pairs of dimensions. This experiment shows the potential of such a paradigm for taste-odor interactions studies.
Published: 2011

41. Olfactory identification capacities in novice and wine experts

Author: TEMPERE, Sophie, Hamtat, Marie-Line, De Revel, Gilles, Meyer, Vanessa, CUZANGE, Eléonore, BOUGEANT, Jean-Claude, Sicard, Gilles, ProdInra, Migration, 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), 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 ), Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Université de Bourgogne (UB), Université Lumière - Lyon 2 (UL2), Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Centre National de la Recherche Scientifique (CNRS)
Subjects: wine expertise, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, olfactory sensitivity, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2011
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42. Effect of sensory education on categorization of unknown odors in children

Author: Reverdy, Caroline, Thibaut, Adeline, Lange, Christine, Schlich, Pascal, Köster, Egon Peter, Pancosma Le Grand Saconnex, 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 ), CICS, 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), ProdInra, Migration, 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), Pancosma SA, Partenaires INRAE, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Centro de Investigação em Ciências da Saúde (CICS), and Julien, Sabine
Subjects: [ SDV.NEU.SC ] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2010

43. The influence of distractors on olfactory identification ability in schizophrenia patients and controls: relationships to negative symptomatology

Author: Hamtat , Marie-Line, Doron , Jack, Grondin , Olivier, M'Bailara , Katia, Desage , Alain, De Revel , Gilles, Meyer , Vanessa, Sicard , Gilles, Université Sciences et Technologies - Bordeaux 1, Hôpital Charles Perrens, Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Université de Bourgogne (UB), Edmond Roudnitska Foundation, Laboratoire de psychologie:Santé et qualité de vie, Université Bordeaux Segalen - Bordeaux 2, Hospital Center Charles Perrens, Bordeaux, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, 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), ProdInra, Migration, Laboratoire de Biotechnologie et Microbiologie Appliquée ( LBMA ), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique ( INRA ), Institut des Sciences de la Vigne et du Vin ( ISVV ), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique ( INRA ) -Université Bordeaux Segalen - Bordeaux 2, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), and 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 )
Subjects: schizophrenia, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [ SDV.MHEP.OS ] Life Sciences [q-bio]/Human health and pathology/Sensory Organs, [SDV.IDA]Life Sciences [q-bio]/Food engineering, olfactory function, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, [SDV.MHEP.OS]Life Sciences [q-bio]/Human health and pathology/Sensory Organs, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2010
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44. A questionnaire for assessing the perceived complexity of wine. Application to the study of the effect of expertise on perception of wine complexity

Author: Medel, Marcela, Viala, David, Meillon, Sophie, Urbano, Christine, Schlich, Pascal, ProdInra, Migration, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), and Centre de recherche Pernod Ricard
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2010

45. Réactivité chimiosensorielle et alimentation de l'enfant atteint de handicap

Author: Schaal, Benoist, Senez, Catherine, 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), Les Moines Siciliano, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Julien, Sabine, ProdInra, Migration, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), and 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 )
Subjects: [SDV] Life Sciences [q-bio], [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, éducation sensorielle, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV]Life Sciences [q-bio], somesthésie, gustation, gastrostomie, enfant, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, olfaction
Abstract: ISSN : 0291-0233 ; http://www.medecine-et-enfance.net/
Published: 2010

46. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Author: Catherine Dacremont, Eva Campo, Jennifer Langlois, Jordi Ballester, Dominique Valentin, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Institut Universitaire de la Vigne et du Vin 'Jules Guyot' (IUVV Jules Guyot), Université de Bourgogne (UB), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, 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), 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 ), Institut Universitaire de la Vigne et du Vin 'Jules Guyot' ( IUVV Jules Guyot ), and Université de Bourgogne ( UB )
Subjects: 030309 nutrition & dietetics, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Sensory analysis, Correspondence analysis, 03 medical and health sciences, 0404 agricultural biotechnology, SENSORY ANALYSIS, Statistics, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Cluster analysis, ComputingMilieux_MISCELLANEOUS, Mathematics, Wine, PINOT NOIR, 0303 health sciences, FREQUENCY OF CITATION, Nutrition and Dietetics, Descriptive statistics, business.industry, DESCRIPTIVE PROFILE, WINE, 04 agricultural and veterinary sciences, CONVENTIONAL DA, 040401 food science, Hierarchical clustering, Odor, Principal component analysis, Artificial intelligence, business, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, METHOD COMPARISON, Food Science
Abstract: International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarchical Cluster Analysis (HCA). Although both methods underlined the same main odor characteristics (fruity, vegetal and oak barrel), dimensionality of CA was higher (four axes) than that of PCA (three axes), probably as a consequence of the larger number of descriptors employed in the frequency-based method. The clustering of wines differed as well between methods. In conventional DA, one sample exhibiting intense barrel aged related notes was responsible for most of the variance of the PCA map. This induced a settling of the rest of the samples and, therefore, a less fine characterization of the emerging clusters than that obtained by CA. Considering both richness of product characterization and practical aspects, the frequency of citation method might represent a convenient alternative to conventional descriptive analysis when the odor assessment of a complex aroma product is required.
Published: 2010
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47. Estudio sobre las interacciones entre atributos sensoriales en vino. Ensayos de deconstrucción-reconstitución

Author: Saenz Navajas, Maria-Pilar, Campo, Eva, Fernández Zurbano, Purificación, Valentin, Dominique, Ferreira González, Vicente, Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Aragon Institute for Engineering Research, Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)
Subjects: [SCCO.NEUR]Cognitive science/Neuroscience, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2010

48. Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings

Author: Pascal Schlich, Sophie Meillon, Geneviève Guillot, Christine Urbano, ProdInra, Migration, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), and Centre de recherche Pernod Ricard
Subjects: business.product_category, INFORMATION, 030309 nutrition & dietetics, SEGMENTATION, Sensory system, 03 medical and health sciences, Bottling line, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Bottle, In real life, EXPECTATIONS, Wine, 0303 health sciences, REAL-LIFE SETTINGS, Nutrition and Dietetics, ALCOHOL-REDUCED WINE, digestive, oral, and skin physiology, food and beverages, Advertising, 04 agricultural and veterinary sciences, [SDV.IDA] Life Sciences [q-bio]/Food engineering, 040401 food science, Preference, LIKING, Wine tasting, Psychology, business, Social psychology, Alcohol reduction, Food Science
Abstract: International audience; In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking. Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside was also presented with real information about alcohol content (13.5%). A group of 194 French wine consumers rated the three wines at home for liking before and after tasting on continuous hedonic scales. Another group of 90 French wine consumers evaluated the wines at the laboratory. The same order of preference was obtained in both laboratory and home conditions but wines generally attained significantly higher hedonic scores in Home-Use-Tests. A strong segmentation of consumers highlighted specific consumer behaviors regarding expectation and overall liking of wines. Results emphasized the importance of both sensory and information cues in the development of overall liking by consumers.
Published: 2010
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49. Effet d'un apprentissage olfactif hors nid sur le succès de tétée du lapereau nouveau-né

Author: Coureaud, Gérard, Jouhanneau, Mélanie, Schaal, Benoist, Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Institut Technique de l'Aviculture et des Elevages de Petits Animaux (ITAVI). FRA. Institut National de la Recherche Agronomique (INRA)., and ProdInra, Migration
Subjects: [SDV.OT]Life Sciences [q-bio]/Other [q-bio.OT], [SDV.OT] Life Sciences [q-bio]/Other [q-bio.OT], ComputingMilieux_MISCELLANEOUS
Abstract: National audience
Published: 2009

50. Impact of pre-exposure on the perception of odorant mixtures in humans

Author: Sinding, Charlotte, Coureaud, Gérard, Bervialle, Boris, Schaal, Benoist, Thomas-Danguin, Thierry, 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), FLAveur, VIsion et Comportement du consommateur (FLAVIC), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD), 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 ), FLAveur, VIsion et Comportement du consommateur ( FLAVIC ), Etablissement National d'Enseignement Supérieur Agronomique de Dijon ( ENESAD ) -Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), ProdInra, Migration, Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Centre des Sciences du Goût (CSG), Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Gros, Sabine
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, [ SCCO.NEUR ] Cognitive science/Neuroscience, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract: International audience
Published: 2009

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