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14. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies

Author

Grundy, Myriam M.L., Abrahamse, Evan, Almgren, Annette, Alminger, Marie, Andres, Ana, Ariëns, Renata M.C., Bastiaan-Net, Shanna, Bourlieu-Lacanal, Claire, Brodkorb, André, Bronze, Maria R., Comi, Irene, Couëdelo, Leslie, Dupont, Didier, Durand, Annie, El, Sedef N., Grauwet, Tara, Heerup, Christine, Heredia, Ana, Infantes Garcia, Marcos R., Jungnickel, Christian, Kłosowska-Chomiczewska, Ilona E., Létisse, Marion, Macierzanka, Adam, Mackie, Alan R., McClements, David J., Menard, Olivia, Meynier, Anne, Michalski, Marie-Caroline, Mulet-Cabero, Ana-Isabel, Mullertz, Anette, Payeras Perelló, Francina M., Peinado, Irene, Robert, Mélina, Secouard, Sébastien, Serra, Ana T., Silva, Sandra D., Thomassen, Gabriel, Tullberg, Cecilia, Undeland, Ingrid, Vaysse, Carole, Vegarud, Gerd E., Verkempinck, Sarah H.E., Viau, Michelle, Zahir, Mostafa, Zhang, Ruojie, and Carrière, Frédéric

Published
2021
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15. Lipid oxidation in emulsions:New insights from the past two decades

Author

Hennebelle, Marie, Villeneuve, Pierre, Durand, Erwann, Lecomte, Jérôme, van Duynhoven, John, Meynier, Anne, Yesiltas, Betül, Jacobsen, Charlotte, Berton-Carabin, Claire, Hennebelle, Marie, Villeneuve, Pierre, Durand, Erwann, Lecomte, Jérôme, van Duynhoven, John, Meynier, Anne, Yesiltas, Betül, Jacobsen, Charlotte, and Berton-Carabin, Claire

Abstract

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.

Published
2024

18. Corrigendum to “Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions” [Food Hydrocolloids 141 (2023) 108671]

Author

Keuleyan, Eléna, primary, Gélébart, Perrine, additional, Beaumal, Valérie, additional, Kermarrec, Alice, additional, Ribourg-Birault, Lucie, additional, Le Gall, Sophie, additional, Meynier, Anne, additional, Riaublanc, Alain, additional, and Berton-Carabin, Claire, additional

Published
2023
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21. Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

Author

Amft, Jonas, primary, Meissner, Philipp M., additional, Steffen‐Heins, Anja, additional, Hasler, Mario, additional, Stöckmann, Heiko, additional, Meynier, Anne, additional, Birault, Lucie, additional, Velasco, Joaquín, additional, Vermoesen, Ann, additional, Perez‐Portabella, Ines, additional, Prió, Blanca, additional, Porcellana, Tito, additional, Forte, Emanuele, additional, Yesiltas, Betül, additional, Merkx, Donny, additional, Hennebelle, Marie, additional, Wang, Jianli, additional, van Duynhoven, John, additional, Losada‐Barreiro, Sonia, additional, Bravo‐Diaz, Carlos, additional, Bernal, Claudio, additional, Abramovič, Helena, additional, Manzanos, María J., additional, Martínez‐Yusta, Andrea, additional, Nieva‐Echevarría, Bárbara, additional, Guillén, María D., additional, Frühwirth, Sarah, additional, Pignitter, Marc, additional, Wołosiak, Rafał, additional, Derewiaka, Dorota, additional, Costa, Marlene, additional, Paiva‐Martins, Fátima, additional, Jacobsen, Charlotte, additional, and Schwarz, Karin, additional

Published
2023
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23. Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

Author

Amft, Jonas, Meissner, Philipp M., Steffen-Heins, Anja, Hasler, Mario, Stöckmann, Heiko, Meynier, Anne, Birault, Lucie, Velasco, Joaquín, Vermoesen, Ann, Perez-Portabella, Ines, Prió, Blanca, Porcellana, Tito, Forte, Emanuele, Yesiltas, Betül, Merkx, Donny, Hennebelle, Marie, Wang, Jianli, van Duynhoven, John, Losada-Barreiro, Sonia, Bravo-Diaz, Carlos, Bernal, Claudio, Abramovič, Helena, Manzanos, María J., Martínez-Yusta, Andrea, Nieva-Echevarría, Bárbara, Guillén, María D., Frühwirth, Sarah, Pignitter, Marc, Wołosiak, Rafał, Derewiaka, Dorota, Costa, Marlene, Paiva-Martins, Fátima, Jacobsen, Charlotte, Schwarz, Karin, Amft, Jonas, Meissner, Philipp M., Steffen-Heins, Anja, Hasler, Mario, Stöckmann, Heiko, Meynier, Anne, Birault, Lucie, Velasco, Joaquín, Vermoesen, Ann, Perez-Portabella, Ines, Prió, Blanca, Porcellana, Tito, Forte, Emanuele, Yesiltas, Betül, Merkx, Donny, Hennebelle, Marie, Wang, Jianli, van Duynhoven, John, Losada-Barreiro, Sonia, Bravo-Diaz, Carlos, Bernal, Claudio, Abramovič, Helena, Manzanos, María J., Martínez-Yusta, Andrea, Nieva-Echevarría, Bárbara, Guillén, María D., Frühwirth, Sarah, Pignitter, Marc, Wołosiak, Rafał, Derewiaka, Dorota, Costa, Marlene, Paiva-Martins, Fátima, Jacobsen, Charlotte, and Schwarz, Karin

Abstract

Accelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively.

Published
2023

24. Corrigendum to “Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions”

Author

Keuleyan, Eléna, Gélébart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, Berton-Carabin, Claire, Keuleyan, Eléna, Gélébart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, and Berton-Carabin, Claire

Abstract

The authors regret that they located a calculation error, leading to slight changes in some absolute values of the ingredients' composition. The authors would like to state that it does not change the essence of the article's content nor the scientific conclusions and interpretations presented in this paper. “Values of 72 g/100 g (d.m.), 39 g/100 g (d.m.) and 3.4–10.3 g/100 g (d.m.)” should be replaced by “79 g/100 g (d.m), 48 g/100 g (d.m.) and 3.8–11.7 g/100 g (d.m.)”, respectively. “Protein isolates displayed between 66 and 72 g/100 g (d.m.) of proteins, against 39 g/100 g (d.m.) for the protein concentrates” should be replaced by “Protein isolates displayed between 75 and 80 g/100 g (d.m.) of proteins, against 48 g/100 g (d.m.) for the protein concentrates. “ “Substantial proportions were found in the different samples, ranging from 3.4 to 10.3 g/100 g (d.m.) powder. Regarding pea protein ingredients, the amount of lipids is twice higher when wet fractionated (10.3 ± 0.4 g/100 g (d.m.)) compared to dry fractionated (4.9 ± 0.3 g/100 g (d.m.)).” should be replaced by “Substantial proportions were found in the different samples, ranging from 3.8 to 11.7 g/100 g (d.m.) powder. Regarding pea protein ingredients, the amount of lipids is twice higher when wet fractionated (11.7 ± 0.4 g/100 g (d.m.)) compared to dry fractionated (6.0 ± 0.3 g/100 g (d.m.))”. And “Still, a measurable amount of remaining lipids was found in this sample (3.4 ± 0.3 g/100 g (d.m.))” should be replaced by “Still, a measurable amount of remaining lipids was found in this sample (3.8 ± 0.3 g/100 g (d.m.))”. [Table presented] [Formula presented][Formula presented][Formula presented] The authors would like to apologise for any inconvenience caused.

Published
2023

25. The harmonized INFOGEST in vitro digestion method: From knowledge to action

Author

Egger, Lotti, Ménard, Olivia, Delgado-Andrade, Cristina, Alvito, Paula, Assunção, Ricardo, Balance, Simon, Barberá, Reyes, Brodkorb, Andre, Cattenoz, Thomas, Clemente, Alfonso, Comi, Irene, Dupont, Didier, Garcia-Llatas, Guadalupe, Lagarda, María Jesús, Le Feunteun, Steven, JanssenDuijghuijsen, Lonneke, Karakaya, Sibel, Lesmes, Uri, Mackie, Alan R., Martins, Carla, Meynier, Anne, Miralles, Beatriz, Murray, Brent S., Pihlanto, Anne, Picariello, Gianluca, Santos, Claudia N., Simsek, Sebnem, Recio, Isidra, Rigby, Neil, Rioux, Laurie-Eve, Stoffers, Helena, Tavares, Ana, Tavares, Lucelia, Turgeon, Sylvie, Ulleberg, Ellen K., Vegarud, Gerd E., Vergères, Guy, and Portmann, Reto

Published
2016
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28. List of Authors

Author

Anton, Marc, primary, Arhaliass, Abdellah, additional, Assaf, Ali, additional, Baron, Florence, additional, Coat, Rémy, additional, Courant, Frédérique, additional, Giraudeau, Patrick, additional, Gonçalves, Olivier, additional, Gouilleux, Boris, additional, Jan, Sophie, additional, Lechevalier, Valérie, additional, Legrand, Jack, additional, Martineau, Estelle, additional, Meynier, Anne, additional, Nau, Françoise, additional, Thierry, Anne, additional, and Thouand, Gérald, additional

Published
2018
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32. Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Author

Meynier Anne and Genot Claude

Subjects
dietary lipids, molecular and supramolecular structures, absorption, digestion, nutrition, Oils, fats, and waxes, TP670-699
Abstract

Lipids are basic constituents of our diet. They play an active part in the acceptability, flavour and perception of our foods. At the same time, they are also regarded as beneficial for health or as sources to various pathologies. Until now, the nutritional impact of the various dietary lipid structures beyond the amounts of ingested lipids and selected fatty acids has been marginally taken into account in nutritional studies and thus in food application. This review gathers first our current knowledge on the diversity of molecular and supramolecular structures of dietary lipids, and then based on the scientific studies carried out on the human model, tempts to sum up the current knowledge and the latest hypotheses concerning the metabolic and nutritional effects of these multiscale structures. It is shown that the perception of lipids in the mouth during oral processing modulates the production of digestive fluids and food intake. Then, during the stomach and intestine phases of lipid digestion, the kinetics of release of the fatty acids are modulated by the multiscale structures of lipids influencing the fatty acid bioaccessibility and rate of absorption. In turn this may impair the post-absorption metabolism and nutritional effects. Future trends of research are evoked as concluding remarks.

Published
2017
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34. Puiser dans la biodiversité des graines pour en extraire des oléosomes aux fonctionnalités contrastées et adaptées aux systèmes alimentaires durables

Author

Antoine Assor, Carole, Barouh, Nathalie, Berton-Carabin, Claire, Bourlieu-Lacanal, Claire, Chardot, Thierry, D’andrea, Sabine, Fabre, Jean-François, Gohon, Yann, Lacroux, Eric, Lullien-Pellerin, Valérie, Mameri, Hamza, Micard, Valérie, Merah, Othmane, Meynier, Anne, Valentin, Romain, Vié, V., Villeneuve, Pierre, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, 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), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - Montpellier SupAgro, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Wageningen University and Research [Wageningen] (WUR), Institut Jean-Pierre Bourgin (IJPB), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Chimie Agro-Industrielle (CAI), Ecole nationale supérieure des ingénieurs en arts chimiques et technologiques (ENSIACET), Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de Physique de Rennes (IPR), Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS), Ce projet est soutenu par le département Transform-INRAE., INRAE, and Bourlieu, Claire

Subjects
[PHYS]Physics [physics], [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.FLUID] Engineering Sciences [physics]/Reactive fluid environment, [SDV.IDA] Life Sciences [q-bio]/Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [PHYS] Physics [physics]
Abstract

International audience; Mettre en évidence les propriétés physicochimiques de divers OB  Développer et évaluer le nouveau schéma de raffinerie verte pour l'extraction et la valorisation des OB Objectifs Contexte Les graines oléo-protéagineuses et les grains de céréales renferment de nombreux nutriments et micronutriments minéraux et organiques. In planta, ces nutriments se retrouvent sous forme d'assemblages naturels tels que les oléosomes (OB), qui présentent des propriétés intéressantes (tailles microniques, activité de surface, grande stabilité physico-chimique, ...). Ces assemblages sont généralement extraits par des procédés qui endommagent leurs structures, et de ce fait certaines fonctionnalités. Exploiter la biodiversité des assemblages naturels pour répondre à la demande sociétale d'une alimentation plus naturelle et peu transformée (Green Label), apparaît nécessaire. Le projet du consortium OBTAIN** se propose d'évaluer les potentialités d'un nouveau schéma de raffinerie verte (sans solvant, moins dénaturant).

Published
2021

35. Storming through plant biodiversity to extract oleosomes for sustainable food applications

Author

Antoine Assor, Carole, Barouh, Nathalie, Berton-Carabin, Claire, Bourlieu-Lacanal, Claire, Chardot, Thierry, D’andrea, Sabine, Fabre, Jean-François, Gohon, Yann, Lacroux, Eric, Lullien-Pellerin, Valérie, Mameri, Hamza, Micard, Valérie, Merah, Othmane, Meynier, Anne, Valentin, Romain, Vié, V., Villeneuve, Pierre, Bourlieu, Claire, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université de Montpellier (UM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, 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), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut Agro - Montpellier SupAgro, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut Jean-Pierre Bourgin (IJPB), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Chimie Agro-Industrielle (CAI), Ecole nationale supérieure des ingénieurs en arts chimiques et technologiques (ENSIACET), Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de Physique de Rennes (IPR), Université de Rennes (UR)-Centre National de la Recherche Scientifique (CNRS), and Institut de biologie moléculaire des plantes (GERLI)

Subjects
[PHYS]Physics [physics], [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.FLUID] Engineering Sciences [physics]/Reactive fluid environment, [SDV.IDA] Life Sciences [q-bio]/Food engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [PHYS] Physics [physics]
Abstract

International audience; To highlight the physicochemical properties of various OB in the spotlight of the OBTAIN** consortium. To present the green refinery scheme proposed for their extraction Objectives Context Oilseeds and cereal seeds enclose a wide range of nutriments such as lipids, proteins, polysaccharides and various mineral and organic micronutrients. In planta, these nutrients are found under the form of natural assemblies such as oleosomes (OB), protein bodies or starch granules, that have interesting properties (micronic sizes, surface activity, high physicochemical stability, etc.). Up to now, these assemblies are extracted by various processes using energy, organic solvents, steam, alone or in combination. Thus, their natural structures are often strongly damaged, and thereby some of their functionalities are lost. Storming through natural assemblies' biodiversity to address the societal demand for more natural and minimally-processed food, seems promising. Indeed, the soft extraction of such assemblies could be an alternative to traditional intensive fractionation methods of plant raw materials to isolate target ingredients (sucrose, starch, refined oils, etc.). This would allow for energy savings and avoid solvent use, but must be balanced with potential challenges of this new green refinery scheme. Oleosomes can thus constitute new dietary carriers of ω3 and other bioactive molecules. Moreover, the combination of oleosomes with specific features (fatty acid profiles, stabilities, vitamin contents) can help meeting the requirements of specific nutritional targets (infants, children, elderly, athletes, etc.). Altogether, we are convinced that the valorization of these diverse oleosomes can be a strategic route in the development of sustainable food systems.

Published
2021

36. INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies

Author

Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, European Commission, Ministry of Agriculture, Nature and Food Quality, Holanda, Grundy, Myriam M.L., Abrahamse, Evan, Almgren, Annette, Alminger, Marie, Andrés Grau, Ana María, Ariëns, Renata M.C., Bastiaan-Net, Shanna, Bourlieu-Lacanal, Claire, Brodkorb, André, Bronze, Maria R., Comi, Irene, Couëdelo, Leslie, Dupont, Didier, Durand, Annie, El, Sedef N., Grauwet, Tara, Heerup, Christine, Heredia Gutiérrez, Ana Belén, Infantes Garcia, Marcos R., Jungnickel, Christian, Klosowska-Chomiczewska, Ilona E., Letisse, Marion, Macierzanka, Adam, Mackie, Alan R., McClements, David J., Menard, Olivia, Meynier, Anne, Michalski, Marie-Caroline, Mulet-Cabero, Ana-Isabel, Mullertz, Anette, Perello, Francina M. Payeras, Peinado, Irene, Robert, Melina, Secouard, Sebastien, Serra, Ana T., Silva, Sandra D., Thomassen, Gabriel, Tullberg, Cecilia, Undeland, Ingrid, Vaysse, Carole, Vegarud, Gerd E., Verkempinck, Sarah H. E., Viau, Michelle, Zahir, Mostafa, Zhang, Ruojie, Carriere, Frederic, Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, European Commission, Ministry of Agriculture, Nature and Food Quality, Holanda, Grundy, Myriam M.L., Abrahamse, Evan, Almgren, Annette, Alminger, Marie, Andrés Grau, Ana María, Ariëns, Renata M.C., Bastiaan-Net, Shanna, Bourlieu-Lacanal, Claire, Brodkorb, André, Bronze, Maria R., Comi, Irene, Couëdelo, Leslie, Dupont, Didier, Durand, Annie, El, Sedef N., Grauwet, Tara, Heerup, Christine, Heredia Gutiérrez, Ana Belén, Infantes Garcia, Marcos R., Jungnickel, Christian, Klosowska-Chomiczewska, Ilona E., Letisse, Marion, Macierzanka, Adam, Mackie, Alan R., McClements, David J., Menard, Olivia, Meynier, Anne, Michalski, Marie-Caroline, Mulet-Cabero, Ana-Isabel, Mullertz, Anette, Perello, Francina M. Payeras, Peinado, Irene, Robert, Melina, Secouard, Sebastien, Serra, Ana T., Silva, Sandra D., Thomassen, Gabriel, Tullberg, Cecilia, Undeland, Ingrid, Vaysse, Carole, Vegarud, Gerd E., Verkempinck, Sarah H. E., Viau, Michelle, Zahir, Mostafa, Zhang, Ruojie, and Carriere, Frederic

Abstract

[EN] In vitro digestion studies often use animal digestive enzyme extracts as substitutes of human gastric and pancreatic secretions. Pancreatin from porcine origin is thus commonly used to provide relevant pancreatic enzymes such as proteases, amylase and lipase. Rabbit gastric extracts (RGE) have been recently introduced to provide gastric lipase in addition to pepsin. Before preparing simulated gastric and pancreatic extracts with targeted enzyme activities as described in in vitro digestion protocols, it is important to determine the activities of enzyme preparations using validated methods. The purpose of this inter-laboratory study within the INFOGEST network was to test the repeatability and reproducibility of lipase assays using the pH-stat technique for measuring the activities of gastric and pancreatic lipases from various sources. Twenty-one laboratories having different pH-stat devices received the same protocol with identical batches of RGE and two pancreatin sources. Lipase assays were performed using tributyrin as a substrate and three different amounts (50, 100 and 200 mu g) of each enzyme preparation. The repeatability results within individual laboratories were satisfactory with coefficients of variation (CVs) ranging from 4 to 8% regardless of the enzyme amount tested. However, the inter laboratory variability was high (CV > 15%) compared to existing standards for bioanalytical assays. We identified and weighted the contributions to inter-laboratory variability of several parameters associated with the various pH-stat equipment used in this study (e.g. reaction vessel volume and shape, stirring mode and rate, burette volume for the automated delivery of sodium hydroxide). Based on this, we established recommendations for improving the reproducibility of lipase assays using the pH-stat technique. Defining accurate and complete recommendations on how to correctly quantify activity levels of enzyme preparations is a gateway to promising comparison of

Published
2021

38. Contributor contact details

Author

Jacobsen, Charlotte, primary, Nielsen, Nina Skall, additional, Horn, Anna Frisenfeldt, additional, Sørensen, Ann-Dorit Moltke, additional, Calder, Philip C., additional, Bimbo, Anthony P., additional, Oterhals, Åge, additional, Vogt, Gjermund, additional, Jacobsen, Charlotte, additional, Genot, Claude, additional, Kabri, Tin-Hinan, additional, Meynier, Anne, additional, Barrow, Colin J., additional, Wang, Bo, additional, Adhikari, Benu, additional, Liu, Huihua, additional, Curtis, Jonathan M., additional, Black, Brenna A., additional, Dewhurst, Richard J., additional, Moloney, Aidan P., additional, Cherian, Gita, additional, Ansorena, Diana, additional, Astiasarán, Iciar, additional, Hernandez, Ernesto M., additional, Kuratko, Connye N., additional, Ruben Abril, J., additional, Hoffman, James P., additional, Salem, Norman, additional, and Winwood, Robert J., additional

Published
2013
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46. n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

Author

Awada Manar, Meynier Anne, Soulage Christophe O, Hadji Lilas, Géloën Alain, Viau Michèle, Ribourg Lucie, Benoit Berengère, Debard Cyrille, Guichardant Michel, Lagarde Michel, Genot Claude, and Michalski Marie-Caroline

Subjects
n-3 PUFA, Phospholipid, Triacylglycerol, High-fat diet, Inflammation, Oxidative stress, Adipose tissue, Nutrition. Foods and food supply, TX341-641, Nutritional diseases. Deficiency diseases, RC620-627
Abstract

Abstract Background Dietary intake of n-3 polyunsaturated fatty acids (PUFA) is primarily recognized to protect against cardiovascular diseases, cognitive dysfunctions and the onset of obesity and associated metabolic disorders. However, some of their properties such as bioavailability can depend on their chemical carriers. The objective of our study was to test the hypothesis that the nature of n-3 PUFA carrier results in different metabolic effects related to adiposity, oxidative stress and inflammation. Methods 4 groups of C57BL/6 mice were fed for 8 weeks low fat (LF) diet or high-fat (HF, 20%) diets. Two groups of high-fat diets were supplemented with long-chain n-3 PUFA either incorporated in the form of phospholipids (HF-ω3PL) or triacylglycerols (HF-ω3TG). Results Both HF-ω3PL and HF-ω3TG diets reduced the plasma concentrations of (i) inflammatory markers such as monocyte chemoattractant protein-1 (MCP-1) and interleukin 6 (IL-6), (ii) leptin and (iii) 4-hydroxy-2-nonenal (4-HNE), a marker of n-6 PUFA-derived oxidative stress compared with the control HF diet. Moreover, in both HF-ω3PL and HF-ω3TG groups, MCP-1 and IL-6 gene expressions were decreased in epididymal adipose tissue and the mRNA level of gastrointestinal glutathione peroxidase GPx2, an antioxidant enzyme, was decreased in the jejunum compared with the control HF diet. The type of n-3 PUFA carrier affected other outcomes. The phospholipid form of n-3 PUFA increased the level of tocopherols in epididymal adipose tissue compared with HF-ω3TG and resulted in smaller adipocytes than the two others HF groups. Adipocytes in the HF-ω3PL and LF groups were similar in size distribution. Conclusion Supplementation of mice diet with long-chain n-3 PUFA during long-term consumption of high-fat diets had the same lowering effects on inflammation regardless of triacyglycerol or phospholipid carrier, whereas the location of these fatty acids on a PL carrier had a major effect on decreasing the size of adipocytes that was not observed with the triacyglycerol carrier. Altogether, these results would support the development functional foods containing LC n-3 PUFA in the form of PL in order to prevent some deleterious outcomes associated with the development of obesity.

Published
2013
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48. Protein and lipid oxidation in pressurized meat: a review

Author

Guyon, Claire, Pottier, Laurence, Meynier, Anne, de Lamballerie, Marie, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2016

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