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1. Correction: Brandão et al. Genotoxicity and Gene Expression in the Rat Lung Tissue following Instillation and Inhalation of Different Variants of Amorphous Silica Nanomaterials (aSiO2 NM). Nanomaterials 2021, 11, 1502

Author: Fátima Brandão, Carla Costa, Maria João Bessa, Elise Dumortier, Florence Debacq-Chainiaux, Roland Hubaux, Michel Salmon, Julie Laloy, Miruna S. Stan, Anca Hermenean, Sami Gharbia, Anca Dinischiotu, Anne Bannuscher, Bryan Hellack, Andrea Haase, Sónia Fraga, and João Paulo Teixeira
Subjects: n/a, Chemistry, QD1-999
Abstract: In the original publication [...]
Published: 2024
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2. Modulation of Gene Expression in a Sterile Atopic Dermatitis Model and Inhibition of Staphylococcus aureus Adhesion by Fucoidan

Author: Ah Young Park, Maureen Bourtembourg, Aline Chrétien, Roland Hubaux, Céline Lancelot, Michel Salmon, and J. Helen Fitton
Subjects: atopic dermatitis, Staphylococcus aureus, fucoidan, periostin, reconstructed human epidermis, Dermatology, RL1-803
Abstract: Atopic dermatitis is a multifactorial pathology that includes perturbations of gene expression and increased adhesion of Staphylococcus aureus. Fucoidans are seaweed-derived sulfated fucose-rich polysaccharides that are known to be anti-inflammatory and may inhibit adhesion of pathogens. Fucoidan was assessed for effects on gene expression of an in vitro 3D model of atopic dermatitis. It was also assessed for inhibitory effects on the adhesion of bacteria onto 3D reconstructed skin. Fucoidan significantly altered gene expression in the atopic dermatitis model, and there was a trend to reduce periostin levels. Fucoidan significantly inhibited the adhesion of Staphylococcus aureus and Cutibacterium acnes but did not affect the adhesion of Staphylococcus epidermidis. Fucoidan may be a useful topical agent to assist in the management of atopic dermatitis.
Published: 2021
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3. Deletion of TNFAIP6 Gene in Human Keratinocytes Demonstrates a Role for TSG-6 to Retain Hyaluronan Inside Epidermis

Author: Céline Evrard, Emilie Faway, Evelyne De Vuyst, Olivier Svensek, Valérie De Glas, David Bergerat, Michel Salmon, Olivier De Backer, Bruno Flamion, Hélène Le-Buanec, Catherine Lambert de Rouvroit, and Yves Poumay
Subjects: Dermatology, RL1-803
Abstract: TSG-6 is a soluble protein secreted in the extracellular matrix by various cell types in response to inflammatory stimuli. TSG-6 interacts with extracellular matrix molecules, particularly hyaluronan (HA), and promotes cutaneous wound closure in mice. Between epidermal cells, the discrete extracellular matrix contains HA and a tiny amount of TSG-6. However, challenges imposed to keratinocytes in reconstructed human epidermis revealed strong induction of TSG-6 expression, after exposure to T helper type 2 cytokines to recapitulate the atopic dermatitis phenotype or after fungal infection that causes secretion of cytokines and antimicrobial peptides. After both types of challenge, enhanced release of TSG-6 happens simultaneously with increased HA production. TSG-6 deficiency in N/TERT keratinocytes was created by inactivating TNFAIP6 using CRISPR/Cas9. Some TSG-6–/– keratinocytes analyzed through scratch assays tend to migrate more slowly but produce reconstructed human epidermis that exhibits normal morphology and differentiation. Few significant alterations were noticed by transcriptomic analysis. Nevertheless, reduced HA content in TSG-6–/– reconstructed human epidermis was observed, along with enhanced HA release into the culture medium, and this phenotype was even more pronounced after the challenging conditions. Reintroduction of cells producing TSG-6 in reconstructed human epidermis reduced HA leakage. Our results show a role for TSG-6 in sequestering HA between epidermal cells in response to inflammation.
Published: 2021
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4. Genotoxicity and Gene Expression in the Rat Lung Tissue following Instillation and Inhalation of Different Variants of Amorphous Silica Nanomaterials (aSiO2 NM)

Author: Fátima Brandão, Carla Costa, Maria João Bessa, Elise Dumortier, Florence Debacq-Chainiaux, Roland Hubaux, Michel Salmon, Julie Laloy, Miruna S. Stan, Anca Hermenean, Sami Gharbia, Anca Dinischiotu, Anne Bannuscher, Bryan Hellack, Andrea Haase, Sónia Fraga, and João Paulo Teixeira
Subjects: silica nanomaterials, in vivo inhalation, in vivo instillation, rat lung, DNA damage, gene expression, Chemistry, QD1-999
Abstract: Several reports on amorphous silica nanomaterial (aSiO2 NM) toxicity have been questioning their safety. Herein, we investigated the in vivo pulmonary toxicity of four variants of aSiO2 NM: SiO2_15_Unmod, SiO2_15_Amino, SiO2_7 and SiO2_40. We focused on alterations in lung DNA and protein integrity, and gene expression following single intratracheal instillation in rats. Additionally, a short-term inhalation study (STIS) was carried out for SiO2_7, using TiO2_NM105 as a benchmark NM. In the instillation study, a significant but slight increase in oxidative DNA damage in rats exposed to the highest instilled dose (0.36 mg/rat) of SiO2_15_Amino was observed in the recovery (R) group. Exposure to SiO2_7 or SiO2_40 markedly increased oxidative DNA lesions in rat lung cells of the exposure (E) group at every tested dose. This damage seems to be repaired, since no changes compared to controls were observed in the R groups. In STIS, a significant increase in DNA strand breaks of the lung cells exposed to 0.5 mg/m3 of SiO2_7 or 50 mg/m3 of TiO2_NM105 was observed in both groups. The detected gene expression changes suggest that oxidative stress and/or inflammation pathways are likely implicated in the induction of (oxidative) DNA damage. Overall, all tested aSiO2 NM were not associated with marked in vivo toxicity following instillation or STIS. The genotoxicity findings for SiO2_7 from instillation and STIS are concordant; however, changes in STIS animals were more permanent/difficult to revert.
Published: 2021
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5. Atopic Dermatitis Studies through In Vitro Models

Author: Evelyne De Vuyst, Michel Salmon, Céline Evrard, Catherine Lambert de Rouvroit, and Yves Poumay
Subjects: atopic dermatitis, in vitro, model, reconstructed epidermis, skin equivalents, epidermal keratinocytes, Medicine (General), R5-920
Abstract: Atopic dermatitis (AD) is a complex inflammatory skin condition that is not fully understood. Epidermal barrier defects and Th2 immune response dysregulations are thought to play crucial roles in the pathogenesis of the disease. A vicious circle takes place between these alterations, and it can further be complicated by additional genetic and environmental factors. Studies investigating in more depth the etiology of the disease are thus needed in order to develop functional treatments. In recent years, there have been significant advances regarding in vitro models reproducing important features of AD. However, since a lot of models have been developed, finding the appropriate experimental setting can be difficult. Therefore, herein, we review the different types of in vitro models mimicking features of AD. The simplest models are two-dimensional culture systems composed of immune cells or keratinocytes, whereas three-dimensional skin or epidermal equivalents reconstitute more complex stratified tissues exhibiting barrier properties. In those models, hallmarks of AD are obtained, either by challenging tissues with interleukin cocktails overexpressed in AD epidermis or by silencing expression of pivotal genes encoding epidermal barrier proteins. Tissue equivalents cocultured with lymphocytes or containing AD patient cells are also described. Furthermore, each model is placed in its study context with a brief summary of the main results obtained. In conclusion, the described in vitro models are useful tools to better understand AD pathogenesis, but also to screen new compounds in the field of AD, which probably will open the way to new preventive or therapeutic strategies.
Published: 2017
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6. Proteomic profiling of human keratinocytes undergoing UVB-induced alternative differentiation reveals TRIpartite Motif Protein 29 as a survival factor.

Author: Véronique Bertrand-Vallery, Nathalie Belot, Marc Dieu, Edouard Delaive, Noëlle Ninane, Catherine Demazy, Martine Raes, Michel Salmon, Yves Poumay, Florence Debacq-Chainiaux, and Olivier Toussaint
Subjects: Medicine, Science
Abstract: BACKGROUND: Repeated exposures to UVB of human keratinocytes lacking functional p16(INK-4a) and able to differentiate induce an alternative state of differentiation rather than stress-induced premature senescence. METHODOLOGY/PRINCIPAL FINDINGS: A 2D-DIGE proteomic profiling of this alternative state of differentiation was performed herein at various times after the exposures to UVB. Sixty-nine differentially abundant protein species were identified by mass spectrometry, many of which are involved in keratinocyte differentiation and survival. Among these protein species was TRIpartite Motif Protein 29 (TRIM29). Increased abundance of TRIM29 following UVB exposures was validated by Western blot using specific antibody and was also further analysed by immunochemistry and by RT-PCR. TRIM29 was found very abundant in keratinocytes and reconstructed epidermis. Knocking down the expression of TRIM29 by short-hairpin RNA interference decreased the viability of keratinocytes after UVB exposure. The abundance of involucrin mRNA, a marker of late differentiation, increased concomitantly. In TRIM29-knocked down reconstructed epidermis, the presence of picnotic cells revealed cell injury. Increased abundance of TRIM29 was also observed upon exposure to DNA damaging agents and PKC activation. The UVB-induced increase of TRIM29 abundance was dependent on a PKC signaling pathway, likely PKCdelta. CONCLUSIONS/SIGNIFICANCE: These findings suggest that TRIM29 allows keratinocytes to enter a protective alternative differentiation process rather than die massively after stress.
Published: 2010
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7. How to adapt winemaking practices to modified grape composition under climate change conditions

Author: Sylvie Dequin, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, and Jean Marie Sablayrolles
Subjects: Climate change, winemaking, yeast, alcohol, acidity, Agriculture, Botany, QK1-989
Abstract: Aim: In the context of climate change, adaptation of enological practices and implementation of novel techniques are major challenges for winemakers. The potential interventions are linked in particular with the alcohol content and the global acidity of wine. Here, we review current microbiological and technological strategies to overcome such issues. Methods and results: Reducing ethanol concentration poses a number of technical and scientific challenges, in particular looking for specific yeast strains with lower alcohol yield. Several non-genetically modified organism (GMO) strains – S. cerevisiae or interspecific hybrids of the Saccharomyces genus – have yet been developed using different strategies, and some of them allow decreasing the final ethanol concentration by up to 1%. Several membrane-based technologies have also been developed not only to reduce the ethanol content of wines but also to increase the acidity and more generally to control the wine pH. New strategies are also proposed to improve the control of winemaking, especially the management of alcoholic fermentation of sugar-rich musts and the control of oxidation during the process. Conclusion: Reducing ethanol of wines and increasing their acidity are good examples of novel techniques of interest in the context of climate change. Other strategies are still under study to adapt winemaking practices to changes in grape composition. Significance and impact of the study: [Membrane-based technologies can be used to reduce the ethanol content of wines or to increase the acidity. Microbiological strategies will also be soon available for winemakers.
Published: 2017
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8. A generic ontological network for Agri-food experiment integration - Application to viticulture and winemaking.

Author: Aunur-Rofiq Muljarto, Jean-Michel Salmon, Brigitte Charnomordic, Patrice Buche, Anne Tireau, and Pascal Neveu
Published: 2017
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9. Ontology-Based Model for Food Transformation Processes - Application to Winemaking.

Author: Aunur-Rofiq Muljarto, Jean-Michel Salmon, Pascal Neveu, Brigitte Charnomordic, and Patrice Buche
Published: 2014
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10. Disease resistant grapevine varieties and quality: the case of Bouquet varieties

Author: Jean-Michel SALMON, Hernan OJEDA, and Jean-Louis ESCUDIER
Subjects: grapevine, Bouquet varieties, disease resistance, mildew, low-alcohol wines, Agriculture, Botany, QK1-989
Abstract: The disease resistant grapevine varieties (ref A. Bouquet) were obtained by INRA from 4 or 5 generations of backcrossing between Muscadinia rotundifolia and Vitis vinifera and exhibit a high level of resistance against downy and powdery mildew. These varieties carry the resistance genes RUN 1 and RPV1, with several other secondary genes at one chromosomal locus. Agronomic criteria were studied for all these selections. Among the selected grapevine species, some have high levels of polyphenols. Some (white and red) have a high aromatic potential, while others have low sugar contents (135 g/L to 150 g/L) and adapted sugar/acidity ratio. All these characteristics were combined to design a new set of vine cultivars dedicated to the production of either low-alcohol wines, grape juices, or classical wines. Since 2012, within a France Agrimer/CIVL/INRA financial framework, 10 plots (0.5 ha each) were planted at INRA Pech Rouge with 8 resistant grape varieties (ref A. Bouquet) in order to examine long-term resistance to diseases and to define quality criteria for the classification of the wines obtained from these new grape varieties.
Published: 2018
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11. Circulating cell-free DNA in health and disease - the relationship to health behaviours, ageing phenotypes and metabolomics

Author: Laura Kananen, Mikko Hurme, Alexander Bürkle, Maria Moreno-Villanueva, Jürgen Bernhardt, Florence Debacq-Chainiaux, Beatrix Grubeck-Loebenstein, Marco Malavolta, Andrea Basso, Francesco Piacenza, Sebastiano Collino, Efstathios S. Gonos, Ewa Sikora, Daniela Gradinaru, Eugene H. J. M. Jansen, Martijn E. T. Dollé, Michel Salmon, Wolfgang Stuetz, Daniela Weber, Tilman Grune, Nicolle Breusing, Andreas Simm, Miriam Capri, Claudio Franceschi, Eline Slagboom, Duncan Talbot, Claude Libert, Jani Raitanen, Seppo Koskinen, Tommi Härkänen, Sari Stenholm, Mika Ala-Korpela, Terho Lehtimäki, Olli T. Raitakari, Olavi Ukkola, Mika Kähönen, Marja Jylhä, Juulia Jylhävä, Tampere University, Health Sciences, BioMediTech, Department of Clinical Chemistry, Clinical Medicine, Department of Clinical Physiology and Nuclear Medicine, Kananen L., Hurme M., Burkle A., Moreno-Villanueva M., Bernhardt J., Debacq-Chainiaux F., Grubeck-Loebenstein B., Malavolta M., Basso A., Piacenza F., Collino S., Gonos E.S., Sikora E., Gradinaru D., Jansen E.H.J.M., Dolle M.E.T., Salmon M., Stuetz W., Weber D., Grune T., Breusing N., Simm A., Capri M., Franceschi C., Slagboom E., Talbot D., Libert C., Raitanen J., Koskinen S., Harkanen T., Stenholm S., Ala-Korpela M., Lehtimaki T., Raitakari O.T., Ukkola O., Kahonen M., Jylha M., and Jylhava J.
Subjects: Aging, Frailty, Biology and Life Sciences, Metabolomic, 3121 Internal medicine, 3142 Public health care science, environmental and occupational health, 3141 Health care science, Cell-free DNA, Health behaviours, Medicine and Health Sciences, Health behaviour, Metabolomics, 3111 Biomedicine, Geriatrics and Gerontology, Morbidity, Biomarker of ageing
Abstract: Circulating cell-free DNA (cf-DNA) has emerged as a promising biomarker of ageing, tissue damage and cellular stress. However, less is known about health behaviours, ageing phenotypes and metabolic processes that lead to elevated cf-DNA levels. We sought to analyse the relationship of circulating cf-DNA level to age, sex, smoking, physical activity, vegetable consumption, ageing phenotypes (physical functioning, the number of diseases, frailty) and an extensive panel of biomarkers including blood and urine metabolites and inflammatory markers in three human cohorts (N = 5385; 17–82 years). The relationships were assessed using correlation statistics, and linear and penalised regressions (the Lasso), also stratified by sex.cf-DNA levels were significantly higher in men than in women, and especially in middle-aged men and women who smoke, and in older more frail individuals. Correlation statistics of biomarker data showed that cf-DNA level was higher with elevated inflammation (C-reactive protein, interleukin-6), and higher levels of homocysteine, and proportion of red blood cells and lower levels of ascorbic acid. Inflammation (C-reactive protein, glycoprotein acetylation), amino acids (isoleucine, leucine, tyrosine), and ketogenesis (3-hydroxybutyrate) were included in the cf-DNA level-related biomarker profiles in at least two of the cohorts.In conclusion, circulating cf-DNA level is different by sex, and related to health behaviour, health decline and metabolic processes common in health and disease. These results can inform future studies where epidemiological and biological pathways of cf-DNA are to be analysed in details, and for studies evaluating cf-DNA as a potential clinical marker.
Published: 2023
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12. How to adapt winegrowing and winemaking practices to improve organic wine production sustainability?

Author: Maxime Beaujouan, Jean-Michel Salmon, and Alain Samson
Subjects: Sustainable development, Wine, Vine, business.industry, food and beverages, Context (language use), 04 agricultural and veterinary sciences, Agricultural engineering, 010501 environmental sciences, 01 natural sciences, Agriculture, Sustainability, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Production (economics), General Agricultural and Biological Sciences, business, 0105 earth and related environmental sciences, Winemaking
Abstract: In a very evolving context of drastic reduction of chemical inputs in the production of wines from the vine to the bottle (under both legislative and consumer pressures), adaptation of viticultural and enological practices and implementation of novel techniques are major challenges for organic winemakers. The potential interventions are linked in particular with the use of new vine varieties (grapevine varieties resistant to cryptogamic diseases) and the use of new biological inputs (specific inactivated yeasts) and/or technology coupling (dynamic crushing, centrifugation, etc.) to ensure complete fermentations, complete extraction, and to avoid oxidation reactions throughout the winemaking processing. By this approach, we tend to demonstrate that (bio)-technological innovations can also accompany the development of a “sustainable oenology.”
Published: 2020
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13. Physical dynamics of sludges during wine fermentation in liquid phase

Author: Erick Casalta, Evelyne Aguera, Philippe Liénard, and Jean-Michel Salmon
Subjects: sludges, particles, wine fermentation, liquid phase, Agriculture, Botany, QK1-989
Abstract: Aims: The aim of this work was to study the dynamics of the sludge particles during wine fermentation in liquid phase. Methods and results: Ninety L of Sauvignon blanc enriched with 1.8% (v/v) of sludges, inoculated with a commercial strain of S. cerevisiae, were fermented in a transparent 100 L-fermentation tank. Results showed that the physical behavior of the sludge particles is dependent on the yeast CO2 production activity. Sludge dynamics can be divided in three phases clearly linked to the yeast fermentative activity. Although a complete dispersion of the sludges occurred during the fermentation, it could be observed that either at the surface or at the bottom of the tank, the medium turbidity never ranges the initial turbidity level, due to the disruption of the medium/gross particles into fine particles during the growth phase. Fine particles rapidly re-aggregated into medium/gross particles during the stationary phase. Conclusions: From these results, it appears that the evolution of must turbidity during fermentation is much more complex than previously expected. Sludges are only dispersed in the fermenting must during a very short phase after the initiation of cell growth. Significance and impact of the study: This study raises the questioning of the relationship between initial must turbidity and nutrient availability in trouble musts, since sludges are completely deposited at the onset of both cell growth and fermentation. Further research works are therefore needed to study the factors which can impact sludge particle size modification and consequently sludge nutrient accessibility for yeast growth.
Published: 2009
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14. New trends on yeast autolysis and wine ageing on lees: a bibliographic review

Author: Caroline Fornairon-Bonnefond, Carole Camarasa, Michel Moutounet, and Jean-Michel Salmon
Subjects: yeast, autolysis, Saccharomyces cerevisiae, lees, wine aging on lees, Agriculture, Botany, QK1-989
Abstract: In enology, «grands crus» white wines are traditionally aged by the «sur lies» method, which consists of keeping the aging wine in contact with the lees (yeasts and organic residues). The lees can come either from the first or second fermentation and can be used for both white and red wines. This practice is still in the experimental stage. We reviewed scientific studies carried out on wine lees to determine the current situation in enology. We also provide some technological information relevant to such a practice. The first part of this paper provides a clear definition of wine lees from a legal and technological point of view. The second part describes the mechanisms of autolysis and focuses on each class of autolysis product. Many scientific studies have discussed the phenomenon of yeast autolysis during wine ageing. Most of these studies simply identified the yeast macromolecules released into the wine during autolysis. However, the experimental methods used vary and it is difficult to extrapolate most of results to the process of wine ageing on lees. Only a few studies have dealt with the physicochemical properties of lees during autolysis, especially concerning oxygen, polyphenols and other wine compounds. We then summarize the recent data obtained on these topics. Finally, we discuss the technical effects of aging wine on lees.
Published: 2002
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15. New trends on yeast autolysis and wine ageing on lees: a bibliographic review

Author: Caroline Fornairon-Bonnefond, Carole Camarasa, Michel Moutounet, and Jean-Michel Salmon
Subjects: yeast, autolysis, Saccharomyces cerevisiae, lees, wine ageing on lees, Agriculture, Botany, QK1-989
Abstract: In enology, lees are mainly used in the traditional practice of « sur lies » wine ageing, which consists of carrying on the contact between wine and lees (yeasts and vegetal residues) during ageing. Lees come either from first or second fermentation, and could be used for white or red wines elaboration. Such an enological practice remains yet empirical. In the present paper, the state of art was investigated in order to collect and analyze most of the scientific works realized on wine lees. It includes also technological points relevant from such a practice. A clear definition of wine lees from legal and technological points of view was given in the first part of the present paper. A second part described the mechanisms of autolysis and focused more precisely on each class of identified autolysis products. Many scientific works had indeed revealed the yeast autolysis phenomenon occuring during such a way of wine ageing. All these works remained mainly based on identification of yeast macromolecules released in the wine during the autolysis phenomenon. However, the experimental methodologies followed by the different authors are variable, and most of the obtained results were difficult to extrapolate to actual wine ageing on lees. Only few works dealt with the physicochemical properties of such lees during autolysis, specially towards oxygen, polyphenols and other wine compounds. A compilation of recent data obtained on these peculiar topics was then given. In a third and last part, the effect of ageing wine on lees was approached from a technical point of view.
Published: 2001
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16. Genotoxicity and Gene Expression in the Rat Lung Tissue following Instillation and Inhalation of Different Variants of Amorphous Silica Nanomaterials (aSiO2 NM)

Author: Anca Dinischiotu, Michel Salmon, Anne Bannuscher, Anca Hermenean, Julie Laloy, Elise Dumortier, Bryan Hellack, Roland Hubaux, Fátima Brandão, Sónia Fraga, Andrea Haase, Sami Gharbia, João Paulo Teixeira, Carla Costa, Florence Debacq-Chainiaux, Maria João Bessa, Miruna Silvia Stan, and Instituto de Saúde Pública da Universidade do Porto
Subjects: in vivo instillation, Pulmonary toxicity, DNA damage, General Chemical Engineering, In vivo inhalation, 02 engineering and technology, medicine.disease_cause, Toxicology, Article, 03 medical and health sciences, silica nanomaterials, In vivo, ddc:570, in vivo inhalation, Gene expression, medicine, General Materials Science, QD1-999, 030304 developmental biology, Nanomaterials, 0303 health sciences, Inhalation, Chemistry, 021001 nanoscience & nanotechnology, Molecular biology, In vivo instillation, 3. Good health, Text, Rat lung, Toxicity, ddc:540, Silica nanomaterials, gene expression, Genotoxicidade Ambiental, 0210 nano-technology, rat lung, Genotoxicity, Oxidative stress
Abstract: Several reports on amorphous silica nanomaterial (aSiO2 NM) toxicity have been questioning their safety. Herein, we investigated the in vivo pulmonary toxicity of four variants of aSiO2 NM: SiO2_15_Unmod, SiO2_15_Amino, SiO2_7 and SiO2_40. We focused on alterations in lung DNA and protein integrity, and gene expression following single intratracheal instillation in rats. Additionally, a short-term inhalation study (STIS) was carried out for SiO2_7, using TiO2_NM105 as a benchmark NM. In the instillation study, a significant but slight increase in oxidative DNA damage in rats exposed to the highest instilled dose (0.36 mg/rat) of SiO2_15_Amino was observed in the recovery (R) group. Exposure to SiO2_7 or SiO2_40 markedly increased oxidative DNA lesions in rat lung cells of the exposure (E) group at every tested dose. This damage seems to be repaired, since no changes compared to controls were observed in the R groups. In STIS, a significant increase in DNA strand breaks of the lung cells exposed to 0.5 mg/m3 of SiO2_7 or 50 mg/m3 of TiO2_NM105 was observed in both groups. The detected gene expression changes suggest that oxidative stress and/or inflammation pathways are likely implicated in the induction of (oxidative) DNA damage. Overall, all tested aSiO2 NM were not associated with marked in vivo toxicity following instillation or STIS. The genotoxicity findings for SiO2_7 from instillation and STIS are concordant, however, changes in STIS animals were more permanent/difficult to revert.
Published: 2021

17. Observations on the oxygen consumption during maturation of wines on lees

Author: Caroline Fornairon-Bonnefond, Jean-Paul Mazauric, Jean-Michel Salmon, and Michel Moutounet
Subjects: Yeast, Saccharomyces cerevisiae, lees, wine aging, oxygen demand, Agriculture, Botany, QK1-989
Abstract: Traditional enological practices (« Bâtonnage » or « microoxygénation » techniques) during wine aging on yeast lees include limited repetitive additions of small amounts of oxygen to the wines. Such empirical practices are generally associated with a limited homogenisation of wine and lees. In this study, the potential relationship between oxygen consumption and the presence of wine lees during wine aging was investigated. Strong oxygen uptake rates by yeast lees were observed during wine aging at 14°C on total yeast lees obtained after fermentation of either synthetic medium or red and white grape musts. These specific oxygen utilization rates by yeast lees is always comprised between 3 and 11 μg O2 h-1 10-9 cells from the second to the sixth month of aging. The initial levels of specific oxygen utilization rates and the time-decay of these rates along wine aging were very dependent on yeast strains. However such oxygen utilization rates by yeast lees could be responsible for the total dissolved oxygen depletion from wines in less than 20 hours at 14°C during aging on total lees. Such results were of particular importance to evaluate the exact timing of oxygen additions during wine aging on lees. Further experiments had to be done to determine the biological or chemical nature of such oxygen consumption by lees. Such oxygen consumption by yeast lees may lead to final reaction products which may exert strong organoleptic effects on the final quality of wines.
Published: 1999
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18. Reinforcement of the radiative and thermic stresses of the grape vine. Repercussions on yeast surface microflora

Author: Jean-Michel Salmon, Nathalie Mailhac, François-Xavier Sauvage, Marie-José Biron, and Jean-Pierre Robin
Subjects: yeast, total microflora, grape berries, grape ripening, thermie stress, ultraviolet reflective radiations, selection factor, Agriculture, Botany, QK1-989
Abstract: All along the ripening period, the radiative and thermic stresses of the grapevine may be reinforced by the use of a reflective soil cover (aluminized film). Such a treatment leads to repercussions on the berries, on the must composition and finally on the wine quality. During such a preliminary experiment, we demonstrated that the temperature increase and/or the reinforcement of the reflected ultraviolet radiations (measured at 254 nm) at the level of grape berries severely impaired the development of yeast cells at their surfaces. By means of an artificial inoculation of grapes at the beginning of the ripening period with a mixture of four different yeast genera (Saccharomyces cerevisiae, Hanseniaspora uvarum, Pichiafermentans and Schizosaccharomyces pombe), we demonstrated that the repartition of yeast genera amongst this population was affected by the treatment of stocks with the aluminized film: during the experiment presented in this paper, the Saccharomyces genus was favoured. One may consider by extension similar effects resulting from the reflective properties of some natural soils. Such effects may considerably influence the distribution of wild yeast flora during the spontaneous fermentation of musts. If such an hypothesis is confirmed at a local or regional level, it will represent a first significant piece of the definition of one of the aspects of the" terroir" effect on the characteristics of wines.
Published: 1997
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19. Firmness and grape berry maturation. Definition of different rheological parameters during the ripening

Author: Jean-Pierre Robin, Philippe Abbal, and Jean-Michel Salmon
Subjects: Vitis vinifera, grape berry, fruit, ripening., grape inception, rheology, firmness, Agriculture, Botany, QK1-989
Abstract: Mechanical properties of Shiraz and Gamay grape berries were studied in relation with their maturity state using the PenelaupTM rheometer. The analysis of the constrains registered during berry crushing with the flat tool of the device, up to the pellicular tearing, allowed the definition of different rheological parameters and the characterisation of mechanical behaviour of grape and its evolution with the degree of ripening. The analysis of the deformability curves shows, independently of the cultivar, that berry behaviour is not elastical except for some berries at the beginning and at the end of the ripening. This behaviour can be characterised by two indexes expressing the curvature sense of deformability curves, the curvature degree in a way reflecting the turgescence state of the grape. Berry firmness was also considered in two different ways: the initial firmness which represents the elasticity coefficient of the fruit at the beginning of the deformation, and the bursting firmness which can be considered as the pellicular elasticity coefficient. Others parameters, as the pellicular strength which can be expressed from the value of the displacement at berry bursting and the energy used for the deformation were also defined. The evolution of these different parameters during ripening confirms that berry softening at the véraison time depends on the cultivar and on environmental conditions as the vintage. The analysis of the evolutions also indicates that pellicular strength is maximum at this crucial period of berry development.
Published: 1997
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20. Effect of storage in glass and polyethylene terephthalate bottles on the sensory characteristics of rosé wine

Author: Alain Samson, Jean-Michel Salmon, and Soline Caille
Subjects: Wine, business.product_category, Oxygen transfer, digestive, oral, and skin physiology, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, Horticulture, Shelf life, 040401 food science, 01 natural sciences, Sensory analysis, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Bottle, Polyethylene terephthalate, Environmental science, Food science, business
Abstract: Background and Aims We studied the ageing of rose wine in polyethylene terephthalate (PET) bottles compared to that in the reference glass bottle, as the PET bottle needs less energy for manufacture, transport and recycling, which is of benefit for minimising environmental concerns. Our study focused on the evolution of the sensory characteristics of rose wine. Methods and Results Sensory characteristics were monitored over a period that corresponded to the duration of marketing of this type of wine. Several types of PET bottle – recycled, not recycled, with or without oxygen scavengers – were compared with the glass bottle. The wines were subjected to sensory analysis using the methodology of conventional descriptive profile by an expert panel. The impact of PET bottles on the colour and sensory characteristics of rose wine was significant, which was due mainly to oxygen transfer through the PET bottle. The impact was much less for the taste characteristics. Conclusions Packaging rose wine in PET bottles has a significant impact on the evolution of rose wine. Significance of the Study These results can guide professionals in the choice of packaging according to the wine.
Published: 2018
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21. Marché du travail et développement économique dans les petites économies insulaires : théorie et application

Author: Jean-Michel Salmon
Published: 1997

22. Les Accords de Partenariat Économiques (APE) comme outil d’appui aux pays ACP dans leur stratégie de développement économique et commercial : le cas de l’APE CARIFORUM-UE

Author: Jean-Michel Salmon
Subjects: lcsh:Latin America. Spanish America, commerce et développement, lcsh:F1201-3799, CARICOM, APE, EPA, WTO, lcsh:Social Sciences, lcsh:H, trade and development, Political science, media_common.cataloged_instance, OMC, European Union, European union, Union européenne, Humanities, media_common
Abstract: L’Accord de Partenariat économique (APE) CARIFORUM-UE est un accord de libre-échange « nord-sud », négocié dans le cadre de l’Accord de Cotonou (2000-2020) entre les pays ACP et l’UE, compatible avec les règles de l’OMC et incluant des caractéristiques innovantes telles que l’asymétrie des engagements de libéralisation réciproque, l’inclusion de mesures de coopération au développement et d’une architecture institutionnelle poussée, pour tenir compte des écarts de niveau de développement économique entre les deux parties. Il a succédé au régime d’ouverture non-réciproque des marchés européens organisé à travers les conventions de Lomé successives qui fut jugé inefficace et contraire aux règles du commerce multilatéral.Après dix ans de mise en œuvre progressive (2008-2018), cet APE est entré dans une phase de libéralisation de plus en plus critique, tandis que ses effets sont contrastés, si l’on en croît l’évolution récente du commerce bilatéral, avec pour la partie caribéenne, une dégradation du solde de sa balance commerciale, accompagnée d’un accroissement fort et récent des exportations nettes de services, concentré sur un nombre limité de pays caribéens et secteurs. Les prochaines étapes de mise en œuvre et les perspectives pour l’avenir (post Cotonou, UE post 2020, Brexit) pourraient entraîner encore plus d’effets ambigus, et appellent à des mesures de suivi et d’accompagnement renforcées par les parties prenantes, notamment en ce qui concerne la prise en compte effective des conditions productives relatives réelles des petites économies insulaires de la Caraïbe. The Economic Partnership Agreement (EPA) CARIFORUM-EU is a “north – south” free trade agreement negotiated under the Cotonou Agreement (2000-2020) between the ACP States and the EU, compatible with WTO rules, and inclusive of innovating characteristics such as asymmetrical liberalization commitments, development cooperation measures and a large accompanying institutional structure, with a view to taking into account the gap between both parties economic development levels. It has replaced the former non-reciprocal trade regime under the Lomé arrangements which were considered inefficient and running against multilateral trade rules.After ten years of progressive implementation (2008-2018), this EPA has entered into a critical phase, while it seems to so far face mixed results in terms of bilateral trade, with the Caribbean side seeing its negative trade balance deepened, together with a recently much increased service surplus, the latter being seemingly concentrated on a limited range of Caribbean countries and service sectors. Next EPA implementation stages and perspectives in relation to post Cotonou, EU post 2020 issues and the Brexit may lead to some more ambiguous effects, which calls for both parties to implement reinforced monitoring and accompanying measures, in particular with regard to an effective way to address the relatively disadvantaged productive conditions faced by the small island economies of the Caribbean.
Published: 2019

23. Intégration régionale et participation de l’outre-mer français : une analyse comparative de l’Organisation des Etats de la Caraïbe Orientale (OECO) et de la Commission de l’océan Indien (COI)

Author: Karine Galy, Jean-Michel Salmon, and Murielle Lesales
Subjects: regional integration, Caribbean, lcsh:Latin America. Spanish America, petites économies insulaires, regionalism, EU outermost regions, lcsh:F1201-3799, coopération régionale, outre-mer, IOC, COI, lcsh:Social Sciences, lcsh:H, intégration régionale, Caraïbe, Political science, small island economies, OECS, OECO, océan Indien, Martinique, Humanities
Abstract: L’OECO et la COI sont deux petites organisations régionales présentant de nombreuses similarités et différences, y compris s’agissant de la participation de l’outre-mer français en leur sein. Si l’OECO historiquement a œuvré en matière d’intégration économique et monétaire, la COI demeure fondamentalement un organisme de coopération fonctionnelle. La présence de la République française dans la COI est très ancienne, tandis qu’à l’OECO, elle est l’expression très récente de la diplomatie territoriale. Ces deux organisations ont pourtant en commun de réunir des petites économies insulaires face à leurs défis communs et de délivrer de nombreux services et projets, servant de levier pour la mobilisation de ressources auprès des bailleurs, sur la base de contributions nationales des membres relativement limitées. Leur existence constitue donc une forte valeur ajoutée pour leurs États membres. The OECS and the IOC are two small organizations which share many similar characteristics and also some important differences, including in respect of the presence and membership of the French overseas regions. If historically, the OECS had economic and monetary integration in its core agenda, the IOC remains fundamentally focused on regional functional cooperation. The presence of the French Republic within the IOC is quite old, whereas in the OECS it is much recent and builds on the spirit of ‘territorial diplomacy’. Still, both these organizations gather small island economies with a view to support them addressing their common challenges and delivering many services and projects. In particular, they are able to leverage substantial resources brought by donors, from limited contributions earmarked in national budgets. Their existence therefore brings a strong value added to their Member States.
Published: 2019

24. Grape solids: Lipid composition and role during alcoholic fermentation under enological conditions

Author: Christian Picou, Jean-Marie Sablayrolles, Erick Casalta, Jean-Michel Salmon, Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Institut National de la Recherche Agronomique (INRA), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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), and Unité expérimentale de Pech-Rouge (PECH ROUGE)
Subjects: moût, Nitrogen assimilation, Lipid composition, culture en fermenteur, sterols, Horticulture, Ethanol fermentation, yeast, 040501 horticulture, alcoholic fermentation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Turbidity, Winemaking, Chemistry, fungi, food and beverages, 04 agricultural and veterinary sciences, Sterol, Yeast, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, grape solids, particule solide, Fermentation, lipids (amino acids, peptides, and proteins), 0405 other agricultural sciences, Food Science
Abstract: Grape must contains residual solid particles after clarification, the quantity of which depends on the clarification level. In the absence of oxygen, lipids included in solid particles are essential for yeast metabolism and viability. Thus, we investigated the lipid composition of grape solids and its effect on alcoholic fermentation. Experimental fermentations were carried out on synthetic must in 1.1 L fermenters with the addition of grape solids from red, rose, or white winemaking processes. β-sitosterol was the main sterol in grape must, but the overall sterol content of solid particles varied considerably among grape origins. Must turbidity was not representative of sterol content. Sterol content appeared to be a determinant of maximum fermentation rate and duration when lipids were the limiting yeast nutritional factor. This effect can be explained by the fact that sterols directly favor yeast nitrogen assimilation (and consequently, cell growth) and improve cell viability at the end of fermentation, reducing the risk of sluggish fermentation. Thus, accounting for the sterol content of the must may allow winemakers to improve control of fermentations in the liquid phase.
Published: 2019
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25. On the relevance of an in vitro reconstructed human epidermis model for drug screening in atopic dermatitis

Author: Michel Salmon, Coralie Bastin, and Roland Hubaux
Subjects: 0301 basic medicine, Drug, Keratinocytes, Models, Anatomic, media_common.quotation_subject, Drug Evaluation, Preclinical, Inflammation, Dermatology, Disease, In Vitro Techniques, Biochemistry, stat, Dermatitis, Atopic, 03 medical and health sciences, Th2 Cells, medicine, Homeostasis, Humans, Liver X receptor, Molecular Biology, Cells, Cultured, media_common, Liver X Receptors, Skin, Epidermis (botany), business.industry, JAK-STAT signaling pathway, Cell Differentiation, Atopic dermatitis, medicine.disease, 030104 developmental biology, Phenotype, Epidermal Cells, Immune System, Immunology, Cytokines, medicine.symptom, Epidermis, business, Signal Transduction
Abstract: Recent advances in the development of human-based in vitro models offer new tools for drug screening and mechanistic investigations of new therapeutic agents. However, there is a lack of evidence that disease models respond favourably to potential drug candidates. Atopic dermatitis (AD) is a very common disease associated with an altered skin barrier and chronic inflammation. Here, we demonstrate that the AD-like features of a reconstructed human epidermis (RHE) model treated with Th2 cytokines are reversed in the presence of molecules known to have a beneficial effect on damaged skin as a result of modulating various signalling cascades including the Liver X Receptors and JAK/STAT pathways. This work shows that standardized and reproducible RHE are relevant models for therapeutic research assessing new drug candidates aiming to restore epidermal integrity in an inflammatory environment.
Published: 2018

26. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Author: Guy Della Valle, Caroline Pénicaud, Vincent Monclus, Stéphanie Passot, Pascal Neveu, Patrice Buche, Ioan Cristian Tréléa, Jean-Michel Salmon, Jean-Marie Sablayrolles, Cesar Arturo Aceves-Lara, Fernanda Fonseca, Jean-Roch Mouret, Vincent Farines, Valérie Guillard, Amadou Ndiaye, Rallou Thomopoulos, Kamal Kansou, Violaine Athès, Magdalena Kristiawan, Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (LISBP), Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Recherche Agronomique (INRA), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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), Graphs for Inferences on Knowledge (GRAPHIK), Laboratoire d'Informatique de Robotique et de Microélectronique de Montpellier (LIRMM), Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Inria Sophia Antipolis - Méditerranée (CRISAM), Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut de Mécanique et d'Ingénierie de Bordeaux (I2M), École Nationale Supérieure d'Arts et Métiers (ENSAM), Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB)-Institut National de la Recherche Agronomique (INRA), Mathématiques, Informatique et STatistique pour l'Environnement et l'Agronomie (MISTEA), Institut National de la Recherche Agronomique (INRA)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Inria Sophia Antipolis - Méditerranée (CRISAM), Unité d'oenologie de Pech-Rouge (MONTP PECH ROUG UE), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-École Nationale Supérieure d'Arts et Métiers (ENSAM), HESAM Université (HESAM)-HESAM Université (HESAM)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS), Institut national d’études supérieures agronomiques de Montpellier (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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Arts et Métiers Sciences et Technologies, HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Université de Bordeaux (UB)-Institut Polytechnique de Bordeaux-Institut National de la Recherche Agronomique (INRA)-École Nationale Supérieure d'Arts et Métiers (ENSAM), HESAM Université (HESAM)-HESAM Université (HESAM)-Centre National de la Recherche Scientifique (CNRS), Toulouse Biotechnology Institute (TBI), Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Dauphine Recherches en Management (DRM), Université Paris Dauphine-PSL, Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Centre National de la Recherche Scientifique (CNRS), Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut de Mécanique et d'Ingénierie (I2M), Université de Bordeaux (UB)-Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Arts et Métiers Sciences et Technologies, HESAM Université (HESAM)-HESAM Université (HESAM), Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés ( LISBP ), Institut National de la Recherche Agronomique ( INRA ) -Institut National des Sciences Appliquées - Toulouse ( INSA Toulouse ), Institut National des Sciences Appliquées ( INSA ) -Institut National des Sciences Appliquées ( INSA ) -Centre National de la Recherche Scientifique ( CNRS ), Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -AgroParisTech, Ingénierie des Agro-polymères et Technologies Émergentes ( IATE ), Centre de Coopération Internationale en Recherche Agronomique pour le Développement ( CIRAD ) -Université de Montpellier ( UM ) -Université Montpellier 2 - Sciences et Techniques ( UM2 ) -Institut national d’études supérieures agronomiques de Montpellier ( Montpellier SupAgro ) -Institut National de la Recherche Agronomique ( INRA ) -Centre international d'études supérieures en sciences agronomiques ( Montpellier SupAgro ), Graphs for Inferences on Knowledge ( GRAPHIK ), Laboratoire d'Informatique de Robotique et de Microélectronique de Montpellier ( LIRMM ), Université de Montpellier ( UM ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Montpellier ( UM ) -Centre National de la Recherche Scientifique ( CNRS ) -Inria Sophia Antipolis - Méditerranée ( CRISAM ), Institut National de Recherche en Informatique et en Automatique ( Inria ) -Institut National de Recherche en Informatique et en Automatique ( Inria ), Unité de recherche sur les Biopolymères, Interactions Assemblages ( BIA ), Institut National de la Recherche Agronomique ( INRA ), Unité d'oenologie de Pech-Rouge ( MONTP PECH ROUG UE ), Sciences Pour l'Oenologie ( SPO ), Institut National de la Recherche Agronomique ( INRA ) -Institut de Recherche pour le Développement ( IRD [Nouvelle-Calédonie] ) -Université de Montpellier ( UM ) -Université Montpellier 1 ( UM1 ) -Institut national d’études supérieures agronomiques de Montpellier ( Montpellier SupAgro ), Institut de Mécanique et d'Ingénierie de Bordeaux ( I2M ), Institut Polytechnique de Bordeaux-Centre National de la Recherche Scientifique ( CNRS ) -Université Sciences et Technologies - Bordeaux 1-Arts et Métiers ParisTech, Mathématiques, Informatique et STatistique pour l'Environnement et l'Agronomie ( MISTEA ), and Institut National de la Recherche Agronomique ( INRA ) -Institut national d’études supérieures agronomiques de Montpellier ( Montpellier SupAgro )
Subjects: Optimization, [ INFO.INFO-MO ] Computer Science [cs]/Modeling and Simulation, Vocabulary, Decision support system, Process management, Computer science, Parameter, media_common.quotation_subject, Knowledge engineering, [ INFO.INFO-WB ] Computer Science [cs]/Web, Ingénierie des aliments, emballage alimentaire, Ontology (information science), Industrial and Manufacturing Engineering, Information system, technologie agroalimentaire, [INFO.INFO-AI]Computer Science [cs]/Artificial Intelligence [cs.AI], modèle mathématique, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [ INFO.INFO-AI ] Computer Science [cs]/Artificial Intelligence [cs.AI], Génie des procédés, modélisation, media_common, Sensor, 2. Zero hunger, Eco-design, Ontology, aide à la décision, [INFO.INFO-WB]Computer Science [cs]/Web, fermentation du vin, Modeling, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, [INFO.INFO-MO]Computer Science [cs]/Modeling and Simulation, Decision support, Food packaging, Knowledge, Process Engineering, modeling, information system, ontology, eco-design, optimization, decision support, qualitative, parameter, sensor, oenologie, Domain knowledge, Food systems, Qualitative, Food Science
Abstract: International audience; This article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling to support multistakeholder decision-making, and the control of freeze-drying for eco-design purposes. They tackle several challenges to modeling and knowledge engineering in food systems: capitalizing data and knowledge; structuring a shared vocabulary and domain knowledge in an ontology; formalizing viewpoints and contradictions from food-related debates; supporting multi-criteria decision-making.
Published: 2018
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27. Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

Author: Jean-Michel Salmon, A. Bisotto, Peggy Rigou, A. Julien, and R. Schneider
Subjects: chemistry.chemical_classification, General method, biology, 010401 analytical chemistry, food and beverages, Glycosidic bond, 04 agricultural and veterinary sciences, Horticulture, biology.organism_classification, 040401 food science, 01 natural sciences, Yeast, 0104 chemical sciences, Cell membrane, Terpene, 0404 agricultural biotechnology, medicine.anatomical_structure, Enzyme, chemistry, Biochemistry, medicine, Fermentation, Aroma
Abstract: Background and Aims The aim of this work was to establish a general method for evaluating the intrinsic activity of yeasts towards the release of volatiles terpenes from glycosidic aroma precursors. Methods and Results The enzymatic capacity of yeast cells towards glycosidic aroma precursors was assessed on permeabilised yeast cells. In this way, the pores created into the cell membrane allowed the precursors to freely enter the cells. Conclusions The comparison between the release of terpenes from glycosidic aroma precursors by entire viable cells during fermentation and by permeabilised cells shows that the permeation of glycosidic aroma precursors through the yeast cell membrane is the main bottleneck for such release. Significance of the Study This work highlights the fact that Saccharomyces species can exhibit β-glycosidase activity as high as non-Saccharomyces species. This important result points out future prospects for the improvement of Saccharomyces species by classical genetics.
Published: 2015
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28. Methyl-β-cyclodextrin concurs with interleukin (IL)-4, IL-13 and IL-25 to induce alterations reminiscent of atopic dermatitis in reconstructed human epidermis

Author: Abdallah Mound, Evelyne De Vuyst, Aline Chrétien, Maureen Bourtembourg, Catherine Lambert de Rouvroit, Yves Poumay, Arjen Nikkels, Jérémy Malaisse, Michel Salmon, and Séverine Giltaire
Subjects: 0301 basic medicine, Gene Expression, Nerve Tissue Proteins, Dermatology, Filaggrin Proteins, Carbonic Anhydrase II, Biochemistry, Dermatitis, Atopic, 030207 dermatology & venereal diseases, 03 medical and health sciences, 0302 clinical medicine, Intermediate Filament Proteins, Thymic Stromal Lymphopoietin, Skin Physiological Phenomena, reconstructed human epidermis, Humans, Medicine, Hyaluronic Acid, Molecular Biology, Interleukin 4, chemistry.chemical_classification, epidermal barrier and methyl-β-cyclodextrin, Interleukin-13, atopic dermatitis, Epidermis (botany), Cyclodextrin, business.industry, Interleukin-17, beta-Cyclodextrins, Membrane Proteins, Interleukin, Atopic dermatitis, medicine.disease, interleukins, 030104 developmental biology, chemistry, Immunology, Interleukin 13, Cytokines, Interleukin-4, Epidermis, business, Hyaluronan Synthases
Published: 2016
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29. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

Author: Jean-Roch Mouret, Guy Della Valle, Nathalie Gorret, Valérie Gagnaire, Fayza Daboussi, Juliane Floury, Hubert Chiron, Carole Camarasa, Luc Saulnier, Jean-Marie Sablayrolles, Jean-Michel Salmon, Vincent Farines, Joëlle Léonil, Michael J. O’Donohue, Claire Dumas, Gilles Truan, Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (LISBP), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Unité expérimentale de Pech-Rouge (PECH ROUGE), Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Recherche Agronomique (INRA), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (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), and Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)
Subjects: 0301 basic medicine, Engineering, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, chemicals, Industrial biotechnology, Industrial and Manufacturing Engineering, Agricultural economics, 03 medical and health sciences, animal, urban waste, produit chimique, microorganisme, business.industry, biotechnologie alimentaire, General Chemistry, Biotechnology, déchet urbain, enzyme, 030104 developmental biology, biotechnologie blanche, matériau, plante, biotechnologie industrielle, business, solid fuels, combustible, Food Science
Abstract: INRA's research in industrial biotechnology: For food, chemicals, materials and fuels
Published: 2018
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30. Food chains; the cradle for scientific ideas and the target for technological innovations

Author: Alain Kondjoyan, Jean-Louis Escudier, Bernard Cuq, Joel Abecassis, Hugo de Vries, Gilles Garric, Jean-Michel Salmon, Véronique Planchot, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Qualité des Produits Animaux (QuaPA), Agence Française pour le Développement et la Promotion de l'Agriculture Biologique, Unité expérimentale de Pech-Rouge, Unité de recherches de Pech Rouge (MONTP PECH URPR), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Value (ethics), attente du consommateur, Ingénierie des aliments, food quality, Processing innovations, qualité des aliments, Industrial and Manufacturing Engineering, innovation technologique, Sustainable food chains, alimentation durable, Food chain, 0404 agricultural biotechnology, Order (exchange), [SDV.IDA]Life Sciences [q-bio]/Food engineering, Added value, Food engineering, Environmental impact assessment, Food science, Food chains, Industrial organization, filière agroalimentaire, 2. Zero hunger, Market trends, Consumer demands, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, évolution du marché, Food quality, Transparency (graphic), Key (cryptography), Business, Food Science
Abstract: Research in the area of emerging food science and technology is still often carried out in agri-food chain perspectives, as presented here in four different ways for dairy, meat, wine and cereal cases. The key focus is on the concept of food quality throughout the chain, and the meaning of added value and food functionalities for consumers. Technology innovation approaches essentially address ways to optimize and maintain food quality according to consumer preferences, needs and acceptances. However, they also strive to reduce the environmental impact of the transformation of agroresources into food products, via targeted and intensified processing schemes requiring minimal energy and water usage, as well as value-streaming co-products of used agroresources—which holds for all the chains presented. Another key area that emerges from the cases is protein science, which concerns agroresources rich in specific protein and, protein heterogeneity, structural changes, profiles, functionalities and nutritional value. This analysis further highlights the importance of linking food science and technology to agronomy, genetics, and socioeconomic sciences. Finally, knowledge management is becoming increasingly integral to food chain research in order to increase transparency and capitalize data in a consistent manner.
Published: 2018
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31. The in vitro characterization of a gelatin scaffold, prepared by cryogelation and assessed in vivo as a dermal replacement in wound repair

Author: Iain Allan, Sergey V. Mikhalovsky, S. Elizabeth James, Michel Salmon, Stuart L. James, Rostislav V. Shevchenko, Behzad Rowshanravan, Marc Eeman, Matt Illsley, and Irina N. Savina
Subjects: Scaffold, food.ingredient, Materials science, Biomedical Engineering, In Vitro Techniques, Matrix (biology), Biochemistry, Gelatin, Artificial skin, Biomaterials, chemistry.chemical_compound, food, Silicone, In vivo, Humans, Molecular Biology, Skin, Artificial, Wound Healing, Microscopy, Confocal, Tissue Scaffolds, Regeneration (biology), General Medicine, chemistry, Microscopy, Electron, Scanning, Wound healing, Cryogels, Biotechnology, Biomedical engineering
Abstract: A sheet gelatin scaffold with attached silicone pseudoepidermal layer for wound repair purposes was produced by a cryogelation technique. The resulting scaffold possessed an interconnected macroporous structure with a pore size distribution of 131 ± 17 μm at one surface decreasing to 30 ± 8 μm at the attached silicone surface. The dynamic storage modulus (G') and mechanical stability were comparable to the clinical gold standard dermal regeneration template, Integra®. The scaffolds were seeded in vitro with human primary dermal fibroblasts. The gelatin based material was not only non-cytotoxic, but over a 28 day culture period also demonstrated advantages in cell migration, proliferation and distribution within the matrix when compared with Integra®. When seeded with human keratinocytes, the neoepidermal layer that formed over the cryogel scaffold appeared to be more advanced and mature when compared with that formed over Integra®. The in vivo application of the gelatin scaffold in a porcine wound healing model showed that the material supports wound healing by allowing host cellular infiltration, biointegration and remodelling. The results of our in vitro and in vivo studies suggest that the gelatin based scaffold produced by a cryogelation technique is a promising material for dermal substitution, wound healing and other potential biomedical applications.
Published: 2014
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32. Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines

Author: Jean-Louis Escudier, Kleopatra Chira, Pierre-Louis Teissedre, Jean-Michel Salmon, Hernán Ojeda, M. Reyes González-Centeno, Clément Miramont, Alain Samson, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Unité expérimentale de Pech-Rouge (PECH ROUGE), and Institut National de la Recherche Agronomique (INRA)
Subjects: Male, disease resistance, [SDV]Life Sciences [q-bio], Organoleptic, bouquet vines varieties, fruity aroma profile, hybrid grapes, phenolic composition, sensory analysis, wine, Sensation, Wine, 01 natural sciences, Biochemistry, Sensory analysis, Antioxidants, Article, Anthocyanins, chemistry.chemical_compound, 0404 agricultural biotechnology, Phenols, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Humans, Proanthocyanidins, Vitis, Molecular Biology, Aroma, biology, Chimera, 010401 analytical chemistry, Hybrid grape, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Malvidin, 0104 chemical sciences, Horticulture, chemistry, Proanthocyanidin, Anthocyanin, Odorants, Female, Volatilization
Abstract: The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (&ge, 97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547&ndash, 3418 mg GA/L), anthocyanin (186&ndash, 561 mg malvidin/L), and proanthocyanidin (1.4&ndash, 4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530&ndash, 929 &mu, g/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p &lt, 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.
Published: 2019
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33. Impact of eight closures in controlled industrial conditions on the shelf life of two (red and rosé) wines

Author: Jean-Michel Salmon, Alain Samson, Soline Caille, Jean-Claude Vidal, Unité expérimentale de Pech-Rouge, Institut National de la Recherche Agronomique (INRA), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Vidal, Jean-Claude
Subjects: nature conservation, Horticulture, Screw cap, Shelf life, Sensory analysis, 040501 horticulture, sensory analysis, lcsh:Agriculture, Bottling line, Oxygen transmission rate, 0404 agricultural biotechnology, lcsh:Botany, vin, Food and Nutrition, oxygène, wine, bottling, screw cap, stopper, closure, shelf life, oxygen, carbon dioxide, Wine, analyse sensorielle, lcsh:S, conservation, 04 agricultural and veterinary sciences, 040401 food science, lcsh:QK1-989, CO2 content, Key factors, embouteillage, oenologie, Alimentation et Nutrition, Environmental science, 0405 other agricultural sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract: Aims: The management of O2, CO2 and SO2 at bottling and the choice of closure are two key factors of the shelf life of bottled wines before bringing them to market. The impact of eight closures (four screw caps, two synthetic stoppers and two technical stoppers) was evaluated on a red Merlot/Tannat wine. The results of a rosé wine are also discussed.Methods and results: Analytical monitoring (O2, CO2, SO2, aphrometric pressure, L*, a*, b*) was carried out over 538 days of storage at 20°C, along with two sensory analyses at 10 and 17 months. The average wine total O2 content at the time of bottling was 2 mg/L. Intra- and inter-procedure variability was controlled, including for dissolved CO2 content.Conclusion: Unlike closures with the highest Oxygen Transmission Rate (OTR), the two technical stoppers and the two screw caps with Saranex seal, harboring the lowest OTR, matched with the wines exhibiting a low total O2 content at equilibrium (from 4 to 18 months after bottling), with more free SO2 and less color change. However, the OTR gradient (5 to 67 µg/d) observed through the physicochemical analyses was not necessarily confirmed by the two sensory analyses.Significance and impact of the study: This study puts into perspective the impact of closure OTR on the sensory characteristics evolution of wine consumed within the first two years, especially when total O2 at bottling exceeds 1.5 mg/L.
Published: 2017
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34. Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration

Author: Jean-Michel Salmon, Alain Samson, Aurélie Roland, Nicolas Bouvier, Soline Caille, Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, and Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Subjects: oxidation, Sensory system, stolon, chemistry.chemical_compound, 0404 agricultural biotechnology, vitis vinifera, sotolon, vin, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Food science, wine, Vitis vinifera, perception olfactive, Aroma, chardonnay, panel de dégustation, Wine, olfactory sensations, évaluation organoleptique, Nutrition and Dietetics, biology, Chemistry, Chardonnay wine, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Sotolon, Odor, Food Science
Abstract: Among lactones formed during the oxidative maturation of wines, sotolon (3-hydroxy-4,5-dimethyl-2[5H] furanone), with an odor reminiscent of nut and curry, and its low perception threshold, is known to have a significant impact on the aroma. Although recent research work has designated sotolon as one of the contributors to the specific Chardonnay olfactory space, sotolon is still mainly described for its sole nut and curry olfactory characteristics. The present work is aiming at evaluating the potential involvement of sotolon in small concentrations as a contributor to the complex sensory characteristics of Chardonnay wine. For this purpose, a Chardonnay wine was spiked with increasing amounts of a titrated sotolon solution, resulting in a concentration ranging from 0 to 60 μg L −1 . A sensory panel was then asked to describe the olfactory sensations associated with these incremental changes. The study demonstrated that several new olfactory attributes were generated by the panel in response to sotolon addition, and that these attributes were significantly different depending on the sotolon concentration range studied.
Published: 2017
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35. Monitoring Regional Integration in the African, Caribbean and Pacific (ACP) Regions

Author: Jean-Michel Salmon
Subjects: Economic integration, Social integration, Index (economics), Order (exchange), Corporate governance, Regional integration, Sustainability, Regional science, Physical geography, Business, Composite index
Abstract: The author assesses the Monitoring Regional Integration (MRI) project in ACP sub-regions. The aim of the EU-funded monitoring project was to increase collaboration among regional integration organizations of the ACP countries in order to build a common system of indicators of regional integration. The system includes the following dimensions: regional governance, economic integration, functional cooperation and social integration. For each of the dimensions, a composite index is constructed for monitoring progress in regional integration, which subsequently allows for the calculation of an overall composite index of regional integration. However, the author points to the difficulties of developing the latter index because of technical difficulties and the complexity (and multidimensionality) of the regional integration processes. The author concludes that key factors for the sustainability of a monitoring system include its size, cost, objective and user ownership.
Published: 2017
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36. Small-scale food process engineering — Challenges and perspectives

Author: Joel Abecassis, Laurent Chaunier, Hugo de Vries, Michel Mikolajczak, Jean-Michel Salmon, Gilles Trystram, Eric M. Leroy, Sofiane Guessasma, Sofiane Belhabib, Denis Lourdin, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), 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), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité de recherches de Pech Rouge (MONTP PECH URPR), 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), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)
Subjects: 0301 basic medicine, Emerging technologies, [SDV]Life Sciences [q-bio], 7. Clean energy, Industrial and Manufacturing Engineering, innovation technologique, modelling, 03 medical and health sciences, 0404 agricultural biotechnology, Modeling, Printability, Food physics, Food systems, Complex biobased systems, Food engineering, Business sector, Resilience (network), Industrial organization, filière agroalimentaire, modélisation, 2. Zero hunger, 030109 nutrition & dietetics, business.industry, Scale (chemistry), 04 agricultural and veterinary sciences, General Chemistry, agroindustrie, 040401 food science, Biotechnology, Variety (cybernetics), Food processing, business, Food Science
Abstract: International audience; Technological innovations in the food sector have been driven by high-volume production lines over the past decades. Cost-efficiency of processing and price competitiveness of final products have been major factors. The economics of up-scaling have led to new technologies that are more efficient in terms of throughput and utilization of (homogenous) resources. The question now is whether there is a future for competitive, sustainable processing at small scale. To answer that question, we address two major issues. The first deals with process efficiency and the reliability and resilience of technologies for small-scale processing to be competitive. The second deals with localization of processing and the advantages and disadvantages of technologies for small-scale processing. Novel technologies, especially those based on electro-thermo-dynamic principles, may emerge with characteristics that appear more beneficial for applications at small-scale, and so may well contribute to the competitiveness of local producers of food and biobased products valorizing renewable resources in an integrated manner for a variety of business sectors. However, these novel technologies should go hand in hand with end-to-end innovation of the local food and biobased product system in order to be competitive with international-scale enterprises.
Published: 2017
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37. How to adapt winemaking practices to modified grape composition under climate change conditions

Author: Jean-Marie Sablayrolles, Warren Albertin, Marina Bely, Sylvie Dequin, Jessica Noble, Jean-Louis Escudier, Jean-Michel Salmon, Philippe Marullo, Isabelle Masneuf-Pomarède, Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Institut National de la Recherche Agronomique (INRA), Unité de Recherche OEnologie EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux (UB), Lallemand S.A.S., Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Bio-Laffort, 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), Unité expérimentale de Pech-Rouge (PECH ROUGE), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité de Recherche Oenologie [Villenave d'Ornon], and Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)
Subjects: 0106 biological sciences, Climate change, Context (language use), Ethanol fermentation, Horticulture, yeast, 01 natural sciences, Interspecific hybrids, baie de raisin, lcsh:Agriculture, 03 medical and health sciences, 0404 agricultural biotechnology, vitis vinifera, Yield (wine), lcsh:Botany, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, thermal effect, réchauffement climatique, acidity, Winemaking, 030304 developmental biology, Wine, 2. Zero hunger, 0303 health sciences, Vegetal Biology, Chemistry, business.industry, alcohol, lcsh:S, food and beverages, 04 agricultural and veterinary sciences, effet thermique, 15. Life on land, 040401 food science, winemaking, composition des baies, Biotechnology, lcsh:QK1-989, 13. Climate action, Ethanol content, génotype, business, Biologie végétale, 010606 plant biology & botany, Food Science, climate change
Abstract: Aim: In the context of climate change, adaptation of enological practices and implementation of novel techniques are major challenges for winemakers. The potential interventions are linked in particular with the alcohol content and the global acidity of wine. Here, we review current microbiological and technological strategies to overcome such issues.Methods and results: Reducing ethanol concentration poses a number of technical and scientific challenges, in particular looking for specific yeast strains with lower alcohol yield. Several non-genetically modified organism (GMO) strains – S. cerevisiae or interspecific hybrids of the Saccharomyces genus – have yet been developed using different strategies, and some of them allow decreasing the final ethanol concentration by up to 1%. Several membrane-based technologies have also been developed not only to reduce the ethanol content of wines but also to increase the acidity and more generally to control the wine pH. New strategies are also proposed to improve the control of winemaking, especially the management of alcoholic fermentation of sugar-rich musts and the control of oxidation during the process.Conclusion: Reducing ethanol of wines and increasing their acidity are good examples of novel techniques of interest in the context of climate change. Other strategies are still under study to adapt winemaking practices to changes in grape composition.Significance and impact of the study: [Membrane-based technologies can be used to reduce the ethanol content of wines or to increase the acidity. Microbiological strategies will also be soon available for winemakers.
Published: 2017
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38. A generic ontological network for Agri-food experiment integration – Application to viticulture and winemaking

Author: Anne Tireau, Patrice Buche, Aunur Rofiq Muljarto, Brigitte Charnomordic, Pascal Neveu, Jean-Michel Salmon, Mathématiques, Informatique et STatistique pour l'Environnement et l'Agronomie (MISTEA), Institut National de la Recherche Agronomique (INRA)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Graphs for Inferences on Knowledge (GRAPHIK), Laboratoire d'Informatique de Robotique et de Microélectronique de Montpellier (LIRMM), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Inria Sophia Antipolis - Méditerranée (CRISAM), Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria), Pilotype Program, Languedoc-Roussillon regional council, OSEO innovation, Unité expérimentale de Pech-Rouge, 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), Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Inria Sophia Antipolis - Méditerranée (CRISAM), and Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Institut National de la Recherche Agronomique (INRA)
Subjects: 0106 biological sciences, Engineering, Traceability, Relational database, Process ontology, 02 engineering and technology, Horticulture, Ontology (information science), computer.software_genre, 01 natural sciences, [INFO.INFO-AI]Computer Science [cs]/Artificial Intelligence [cs.AI], 0202 electrical engineering, electronic engineering, information engineering, 2. Zero hunger, Viticulture, business.industry, Ontology-based data integration, Experimental data, Forestry, Data science, Computer Science Applications, Ontology network, Food processing, 020201 artificial intelligence & image processing, Data integration, business, Agronomy and Crop Science, computer, 010606 plant biology & botany, Winemaking
Abstract: International audience; This paper presents an ontological approach of scientific experimental data integration across complementary sub-domains, i.e., agricultural production and food processing, with an application to viticulture and winemaking. The two main steps in this approach are (i) to integrate preexisting ontologies to create a so-called ontology network and (ii) to populate the ontology network with experimental data from various sources. The Agri-Food Experiment Ontology (AFEO), a new ontology network, was developed, based on two ontological resources, i.e., AEO (Ontology for Agricultural Experiments) and OFPE (Ontology for Food Processing Experiments). It contains 136 concepts which cover various viticulture practices, as well as winemaking products and operations. AFEO was used to guide the data integration of two different data sources, i.e., viticulture experimental data stored in a relational database, and winemaking experimental data stored in Microsoft Excel files. Two applications illustrate the approach. The first one is on wine traceability and the second one is related to the influence of irrigation practices and winemaking methods on GSH concentration in wine. These examples show that data integration guided by an ontology network can provide researchers with the information necessary to address extended research questions.
Published: 2017
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39. Pathogenesis of Junonia coenia densovirus in Spodoptera frugiperda: A route of infection that leads to hypoxia

Author: Philippe Fournier, Béatrice Chabi, Mylène Ogliastro, Jean-Michel Salmon, Doriane Mutuel, Marc Ravallec, Cecilia Multeau, Biologie Intégrative et Virologie des Insectes [Univ. de Montpellier II] (BIVI), Université Montpellier 2 - Sciences et Techniques (UM2)-Institut National de la Recherche Agronomique (INRA), Différenciation Cellulaire et Croissance (DCC), Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2), Biotop, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: ANOXIA, [SDV]Life Sciences [q-bio], PATHOGENESIS, Spodoptera, Biology, Virus, Pathogenesis, 03 medical and health sciences, INSECT PARVOVIRUS, Virology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, TISSUE TROPISM, medicine, Animals, [INFO]Computer Science [cs], [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, SPODOPTERA FRUGIPERDA, Barrier function, 030304 developmental biology, DENSOVIRUS, 0303 health sciences, 030306 microbiology, HOST RANGE, fungi, ROS, Midgut, RELATION VIRUS-VECTEUR, biology.organism_classification, INSECT TRACHEA, Epithelium, 3. Good health, Oxygen, Trachea, Oxidative Stress, medicine.anatomical_structure, Larva, Tissue tropism, Densovirus, BIOLOGICAL CONTROL
Abstract: International audience; To evaluate densovirus potential against lepidopteran pests and their capacity to invade new hosts, we have characterised in vivo the infection and pathogenesis of the Junonia coenia densovirus (JcDNV) in the noctuid pest Spodoptera frugiperda. Here we show that infection starts with the ingestion of viral particles that cross the midgut epithelium without replicating. By quantitative PCR we established the kinetic and the route of infection, from virus ingestion to replication in visceral tracheae and hemocytes. JcDNV has a high particle-to-infection ratio mostly due to the barrier function of the midgut. Pathology and cytopathology suggested that infection of tracheal cells impairs oxygen delivery to demanding tissues leading to cytopathic effects in all the tissues. Finally, larval death results from several physiological shocks, including molting arrest and anoxia.
Published: 2010
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40. 917 In vitro model of altered epidermal barrier indicates roles for as yet unsuspected receptors

Author: Michel Salmon, Yves Poumay, C. Lambert de Rouvroit, E. De Vuyst, A. Progneaux, and Maureen Bourtembourg
Subjects: Epidermal barrier, Chemistry, Cell Biology, Dermatology, Receptor, Molecular Biology, Biochemistry, In vitro model, Cell biology
Published: 2018
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41. Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport

Author: Maeva Subileau, RÃ©my Schneider, Eric Degryse, Jean-Michel Salmon, Centre de recherche Pernod Ricard, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Saccharomyces cerevisiae Proteins, S-3-(HEXAN-1-OL)-L-CYSTEINE (CYS-3MH), Amino Acid Transport Systems, Nitrogen, Saccharomyces cerevisiae, Mutant, Wine, Hydrocarbons, Aromatic, VOLATIL THIOL, Applied Microbiology and Biotechnology, Microbiology, Phosphates, Saccharomyces, 03 medical and health sciences, chemistry.chemical_compound, Gene Expression Regulation, Fungal, Urea, Cysteine, Sulfhydryl Compounds, 030304 developmental biology, SACCHAROMYCES CEREVISIAE, 0303 health sciences, BIOCHIMIE, biology, 030306 microbiology, Wild type, food and beverages, General Medicine, biology.organism_classification, Yeast, Complementation, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Biochemistry, chemistry, GAP1, Fermentation, Hexanols, Gene Deletion
Abstract: Correspondance : jmsalmon@supagro.inra.fr; International audience; The free thiols 3-mercapto-hexanol (3MH) and its acetate, practically absent from musts, are liberated by yeast during fermentation from a cysteinylated precursor [S-3-(hexan-1-ol)-L-cysteine (Cys-3MH)] present in the grape must and contribute favorably to the flavor of Sauvignon white wines. Production of 3MH is increased when urea is substituted for diammonium phosphate (DAP) as the sole nitrogen source on a synthetic medium. On grape must, complementation with DAP induces a decrease of 3MH production. This observation is reminiscent of nitrogen catabolite repression (NCR). The production of 3MH is significantly lower for a gap1 Delta mutant compared with the wild type, during fermentation of a synthetic medium containing Cys-3MH as the precursor and urea as the sole nitrogen source. Mutants isolated from an enological strain with a relief of NCR on GAP1 produce significantly higher amounts of 3MH on synthetic medium than the parental strain. These phenotypes were not confirmed on grape must. It is concluded that on synthetic medium, Cys-3MH enters the cell through at least one identified transporter, GAP1p, whose activity is limiting the release of volatile thiols. On grape must, the uptake of the precursor through GAP1p is not confirmed, but the effect of addition of DAP, eventually prolonging NCR, is shown to decrease thiol production
Published: 2008
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42. Le Polyéthylène Téréphtalate, un emballage pour le vin de qualité ? Partie 2/2 : Évolution au cours du stockage d’un vin rosé conditionné en bouteilles PET avec absorbeur d’oxygène

Author: Clara Dombre, Jérémie Wirth, Marie Toussaint, Camille Lixon, Arnaud Verbaere, Nicolas Sommerer, Jean Claude Boulet, Soline Caille, Veronique Cheynier, Peggy Rigou, Alain Samson, Jean-Michel Salmon, Jean-Claude Vidal, Stéphane Marais, Yves Gerand, Philippe Roux, Marie Helene Lemaistre, Alain Bobe, Perrine Languet, Pascale Chalier, Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Institut National de la Recherche Agronomique (INRA), Polymères Biopolymères Surfaces (PBS), Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA), Information – Technologies – Analyse Environnementale – Procédés Agricoles (UMR ITAP), Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Sidel, Pure environnement, VAL D’ORBIEU-UCCOAR, Institut national d’études supérieures agronomiques de Montpellier (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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut de Chimie du CNRS (INC)-Institut Normand de Chimie Moléculaire Médicinale et Macromoléculaire (INC3M), Institut de Chimie du CNRS (INC)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Normandie Université (NU)-Normandie Université (NU)-Institut national des sciences appliquées Rouen Normandie (INSA Rouen Normandie), Institut National des Sciences Appliquées (INSA)-Normandie Université (NU)-Institut National des Sciences Appliquées (INSA)-Université Le Havre Normandie (ULH), Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS)-Université de Caen Normandie (UNICAEN), Normandie Université (NU)-École Nationale Supérieure d'Ingénieurs de Caen (ENSICAEN), Normandie Université (NU)-Université Le Havre Normandie (ULH), Normandie Université (NU)-Centre National de la Recherche Scientifique (CNRS), 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), and ProdInra, Archive Ouverte
Subjects: [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract: Le Polyéthylène Téréphtalate, un emballage pour le vin de qualité ? Partie 2/2 : Évolution au cours du stockage d’un vin rosé conditionné en bouteilles PET avec absorbeur d’oxygène
Published: 2016

43. Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

Author: Erick Casalta, Jean-Marie Sablayrolles, Jean-Michel Salmon, Catherine Tesniere, Aude Vernhet, Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (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), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, and Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Subjects: 0106 biological sciences, Organoleptic, sterols, Horticulture, Ethanol fermentation, brewer s, yeast, 01 natural sciences, 0404 agricultural biotechnology, alcoholic fermentation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, vin, saccharomyces cerevisiae, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Food science, wine, levure, Fermentation in winemaking, Wine, fermentation alcoolique, Chemistry, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Yeast, carbohydrates (lipids), [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, grape solids, Composition (visual arts), Fermentation, 010606 plant biology & botany, Food Science, Sterol uptake
Abstract: During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. We begin by focusing on the origin, physical characteristics, and composition of these solids and on the changes in these factors that occur during fermentation. We then consider the impact of solids on fermentation, the role of sterols, the control of solids, and interactions between solids and other nutrients. Solids exert their effects on alcoholic fermentation mainly by modulating lipid supply. The balance between solids content and nitrogen is a key factor in fermentation control. The study of grape solids is in its infancy and requires further development. Knowledge of the composition of these solids and of sterol uptake mechanisms by yeast should facilitate improvements in fermentation control.
Published: 2016
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44. MARK-AGE biomarkers of ageing

Author: Jürgen Bernhard, Mikko Hurme, P. Eline Slagboom, Paola Caiafa, Tilman Grune, Alexander Bürkle, Olivier Toussaint, Michel Salmon, Daniela Gradinaru, Eugenio Mocchegiani, Efstathios S. Gonos, Ewa Sikora, Antti Hervonen, Claudio Franceschi, Peter Kristensen, Martijn E.T. Dollé, Sebastiano Collino, Beatrix Grubeck-Loebenstein, Maria A. Blasco, Duncan Talbot, Andreas Simm, Richard Aspinall, Claude Libert, Helen R. Griffiths, Jan H.J. Hoeijmakers, Gerben Zondag, Bertrand Friguet, Miriam Capri, Nicolle Breusing, Maria Moreno-Villanueva, University of Konstanz, BioTeSys GmbH, Esslingen, Spanish National Cancer Research Center (CNIO), Erasmus University Medical Center [Rotterdam] (Erasmus MC), Université de Namur [Namur] (UNamur), Institute for Biomedical Aging Research, University of Innsbruck, Translational Research Center of Nutrition and Ageing (IRCCS-INRCA), Nestlé Institute of Health Sciences SA [Lausanne, Switzerland], National Hellenic Research Foundation, Nencki Institute of Experimental Biology, National Institute of Geriatrics and Gerontology 'Ana Aslan', National Institute for Public Health and the Environment [Bilthoven] (RIVM), Straticell, Science Park Crealys, Department of Engineering – BCE Protein Engineering, School of Life and Health Sciences, Aston University [Birmingham], Department for Molecular Biomedical Research (DFMBR), Universiteit Gent = Ghent University [Belgium] (UGENT)-VIB, University of Hohenheim, Friedrich-Schiller-Universität = Friedrich Schiller University Jena [Jena, Germany], University Hospital Halle, CIG - Interdepartmental Center 'L.Galvani', Leiden University Medical Center (LUMC), Department of Cellular Biotechnologies and Hematology, Università degli Studi di Roma 'La Sapienza' = Sapienza University [Rome], Adaptation Biologique et Vieillissement = Biological Adaptation and Ageing (B2A), Centre National de la Recherche Scientifique (CNRS)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Biologie Paris Seine (IBPS), Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Medical School, University of Tampere [Finland], The MARK-AGE project has received funding from the European Union’s FP7 research and innovation programme under grant agreement HEALTH-F4-2008-200880, European Project: 200880,EC:FP7:HEALTH,FP7-HEALTH-2007-A,MARK-AGE(2008), Leopold Franzens Universität Innsbruck - University of Innsbruck, Universiteit Gent = Ghent University (UGENT)-VIB, Universiteit Leiden, Università degli Studi di Roma 'La Sapienza' = Sapienza University [Rome] (UNIROMA), Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut de Biologie Paris Seine (IBPS), Université Pierre et Marie Curie - Paris 6 (UPMC)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Bürkle, Alexander, Moreno-Villanueva, María, Bernhard, Jürgen, Blasco, María, Zondag, Gerben, Hoeijmakers, Jan H.J., Toussaint, Olivier, Grubeck-Loebenstein, Beatrix, Mocchegiani, Eugenio, Collino, Sebastiano, Gonos, Efstathios S., Sikora, Ewa, Gradinaru, Daniela, Dollé, Martijn, Salmon, Michel, Kristensen, Peter, Griffiths, Helen R., Libert, Claude, Grune, Tilman, Breusing, Nicolle, Simm, Andrea, Franceschi, Claudio, Capri, Miriam, Talbot, Duncan, Caiafa, Paola, Friguet, Bertrand, Slagboom, P. Eline, Hervonen, Antti, Hurme, Mikko, Aspinall, Richard, Molecular Genetics, Spanish National Cancer Research Centre (CNIO), Université de Namur [Namur], Ghent University [Belgium] (UGENT)-VIB, Friedrich-Schiller-Universität Jena, Università degli Studi di Roma 'La Sapienza' [Rome], and Institut National de la Santé et de la Recherche Médicale (INSERM)-Université Pierre et Marie Curie - Paris 6 (UPMC)-Centre National de la Recherche Scientifique (CNRS)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)
Subjects: Male, Gerontology, Aging, MITOCHONDRIAL-DNA, Biological age, Single measurement, Scientific literature, Biology, 03 medical and health sciences, OLD-AGE, 0302 clinical medicine, Ageing biomarker, T-CELL SUBSETS, ddc:570, Humans, Ageing biomarkers, European commission, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, European Union, OXIDATIVE STRESS, 030304 developmental biology, Genetics, 0303 health sciences, INDUCED PREMATURE SENESCENCE, Human studies, Biology and Life Sciences, Human studie, APOLIPOPROTEIN-E GENOTYPE, REPLICATIVE SENESCENCE, MARK-AGE, Ageing, C-REACTIVE-PROTEIN, Human longevity, TELOMERE LENGTH, Female, Biomarkers, HUMAN LONGEVITY, 030217 neurology & neurosurgery, Developmental Biology
Abstract: Many candidate biomarkers of human ageing have been proposed in the scientific literature but in all cases their variability in cross-sectional studies is considerable, and therefore no single measurement has proven to serve a useful marker to determine, on its own, biological age. A plausible reason for this is the intrinsic multi-causal and multi-system nature of the ageing process. The recently completed MARK-AGE study was a large-scale integrated project supported by the European Commission. The major aim of this project was to conduct a population study comprising about 3200 subjects in order to identify a set of biomarkers of ageing which, as a combination of parameters with appropriate weighting, would measure biological age better than any marker in isolation. (C) 2015 The Authors. Published by Elsevier Ireland Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Published: 2015
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45. Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications

Author: Jean-Michel Salmon, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), Institut National de la Recherche Agronomique (INRA), and ProdInra, Migration
Subjects: 0106 biological sciences, Saccharomyces cerevisiae, Ethanol fermentation, 01 natural sciences, Lees, OXYGEN, 0404 agricultural biotechnology, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, ALCOHOLIC FERMENTATION, POLYPHENOL, [SDV.BV] Life Sciences [q-bio]/Vegetal Biology, YEAST, ComputingMilieux_MISCELLANEOUS, Fermentation in winemaking, biology, Chemistry, Aging of wine, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, Yeast in winemaking, Biochemistry, Fermentation, INTERACTION, Food Science
Abstract: Correspondance: jmsalmon@supagro.inra.fr; International audience; During alcoholic fermentation, even when Saccharomyces cerevisiae cells have used the required oxygen for lipid synthesis, they can consume much more oxygen with no detrimental effect on the fermentation process. Under these conditions, most of the superfluous oxygen is consumed by yeasts by the partial functioning of several nonrespiratory oxygen consumption pathways, which are characterized by the production of reactive oxygen species (ROS). When excess oxygen is added to yeast cells, cell sterol content decreases, following the strong oxidation of intracellular sterols. During aging of fermented products in the presence of nonviable yeast lees (harvested at the end of alcoholic fermentation), the lees can consume oxygen for at least 3 years of the aging process. This oxygen consumption by yeast lees is related to moderate oxidation of yeast membrane lipids by the action of free radicals, strongly decreasing sterols in the yeast lees. The biochemical reactions involved in the oxygen consumption pathways during alcoholic fermentation may be the same as those responsible for oxygen consumption observed in yeast lees. Therefore, the cross-reactivity of complex plant polyphenols, tannins and yeast towards oxygen can easily occur during technological processes (alcoholic fermentation and wine aging). The micro-oxygenation of yeasts releases ROS during alcoholic fermentation and may favour the oxidation of wine phenolic compounds. As yeasts have much higher affinities for oxygen than plant polyphenols, viable yeast and yeast lees compete with phenolic compounds and then hinder the wine aging process. Also, the partial adsorption of plant polyphenols on yeast occurs during alcoholic fermentation, which modifies the overall reactivity of yeast and polyphenols towards oxygen
Published: 2006
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46. Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

Author: Jean-Paul Mazauric, Jean-Michel Salmon, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: POLYPHENOLIC COUMPOUND, 0106 biological sciences, Time Factors, Food Handling, Autolysis (wine), LEES, Wine, Saccharomyces cerevisiae, 01 natural sciences, Lees, 0404 agricultural biotechnology, Phenols, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, YEAST, Food science, ComputingMilieux_MISCELLANEOUS, Chromatography, High Pressure Liquid, WINE AGING, Flavonoids, Chromatography, Chemistry, digestive, oral, and skin physiology, Aging of wine, Polyphenols, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, Wine fault, 040401 food science, Yeast, Yeast in winemaking, Proanthocyanidin, General Agricultural and Biological Sciences, TANNIN
Abstract: Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines. This technique has increased in popularity in recent years for the aging of red wines. Although wine polyphenols interact with yeast lees to a limited extent, such interactions have a large effect on the reactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of the yeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymatic activities. Polysaccharides released during autolysis are thought to exert a significant effect on the sensory qualities of wine. We studied the chemical composition of polyphenolic compounds remaining in solution or adsorbed on yeast lees after various contact times during the simulation of wine aging. The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption on yeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, and saturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenolic compounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymeric size tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechin units than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed on yeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to its polarity.
Published: 2005
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47. Redox Interactions betweenSaccharomyces cerevisiaeandSaccharomyces uvarumin Mixed Culture under Enological Conditions

Author: Stéphane Guezenec, Naoufel Cheraiti, Jean-Michel Salmon, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: 0106 biological sciences, Saccharomyces cerevisiae, Ethanol fermentation, 01 natural sciences, Applied Microbiology and Biotechnology, Saccharomyces, MIXED CULTURE, 03 medical and health sciences, chemistry.chemical_compound, 010608 biotechnology, ETHANOL, CELL, Symbiosis, ACETALDEHYDE, GLUCOSE METABOLISM, SACCHAROMYCES CEREVISIAE, [SDV.EE]Life Sciences [q-bio]/Ecology, environment, 2. Zero hunger, 0303 health sciences, Ecology, biology, Strain (chemistry), 030306 microbiology, ORGANIC ACID, Acetaldehyde, WINE, SACCHAROMYCES UVARUM, YEAST STRAIN, IN-VITRO, Physiology and Biotechnology, biology.organism_classification, Yeast, Culture Media, ALCOLHOLIC FERMENTATION KINETIC, Yeast in winemaking, Biochemistry, chemistry, Fermentation, GROWTH, Oxidation-Reduction, Food Science, Biotechnology
Abstract: Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain ofSaccharomyces cerevisiaeand a natural hybrid strain ofS. cerevisiaeandSaccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. TheS. cerevisiae-S. uvarumhybrid strain produced large amounts of acetaldehyde for which theS. cerevisiaestrain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media byS. cerevisiae.
Published: 2005
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48. Erratum to: The activation of cultured keratinocytes by cholesterol depletion during reconstruction of a human epidermis is reminiscent of monolayer cultures

Author: Évelyne De Vuyst, Séverine Giltaire, Catherine Lambert de Rouvroit, Aline Chrétien, Michel Salmon, and Yves Poumay
Subjects: Dermatology, General Medicine
Abstract: In the original publication, in Fig. 1a, amount of cholesterol should be in lg (and not mg) per epidermis. (Figure presented.)
Published: 2016
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49. Identification of 30 protein species involved in replicative senescence and stress-induced premature senescence

Author: Dario E. Kalume, Marc Dieu, Michel Salmon, Jean François Dierick, Peter Roepstorff, Frédéric Wenders, Olivier Toussaint, and Martine Raes
Subjects: Senescence, Proteomics, Blotting, Western, Biophysics, Stress-induced premature senescence, Biology, Cell morphology, Stress, Biochemistry, Cell Line, Transduction (genetics), Structural Biology, Molecular scars, Genetics, Electrophoresis, Gel, Two-Dimensional, Molecular Biology, Cellular Senescence, DNA Primers, In vitro toxicology, Base Sequence, Mass spectrometry, Reverse Transcriptase Polymerase Chain Reaction, Proteins, Cell Biology, Phenotype, Cell biology, Cell Aging, Cell culture, Replicative senescence, Cell aging
Abstract: Exposure of human proliferative cells to subcytotoxic stress triggers stress-induced premature senescence (SIPS) which is characterized by many biomarkers of replicative senescence. Proteomic comparison of replicative senescence and stress-induced premature senescence indicates that, at the level of protein expression, stress-induced premature senescence and replicative senescence are different phenotypes sharing however similarities. In this study, we identified 30 proteins showing changes of expression level specific or common to replicative senescence and/or stress-induced premature senescence. These changes affect different cell functions, including energy metabolism, defense systems, maintenance of the redox potential, cell morphology and transduction pathways. © 2002 Published by Elsevier Science B.V. on behalf of the Federation of European Biochemical Societies.
Published: 2002

50. Oxygen addition and sterol synthesis in Saccharomyces cerevisiae during enological fermentation

Author: Eric Rosenfeld, Caroline Fornairon-Bonnefond, Jean-Michel Salmon, Véronique Demaretz, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Subjects: Alternative respiration, 0303 health sciences, Ergosterol, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, biology, 030306 microbiology, Saccharomyces cerevisiae, chemistry.chemical_element, Bioengineering, Ethanol fermentation, biology.organism_classification, Applied Microbiology and Biotechnology, Oxygen, Yeast, Sterol, 03 medical and health sciences, chemistry.chemical_compound, chemistry, Biochemistry, Fermentation, 030304 developmental biology, Biotechnology
Abstract: Under anaerobic conditions, yeast growth normally requires oxygen in order to favour the synthesis of sterols and unsaturated fatty acids. However, in such conditions, superfluous oxygen consumption by yeast cells is observed. The superfluous oxygen consumed by the yeast cells appears to be not related to classical respiration, but mainly to the operation of several alternative oxygen consumption pathways. In this study, the potential relationship between this superfluous oxygen consumption and the yeast sterol synthesis pathway was investigated during enological fermentation. Additions of small (7 mg l −1 ) and excess (37 mg l −1 ) amounts of oxygen at the end of cell growth phase were used as a method of comparing oxygen consumption by normal synthetic pathways with that by alternative respiration pathways. The superfluous oxygen consumption by yeast cells during fermentation seemed not to alter and strongly favoured fermentation kinetics and cell biomass formation. However, a marked decrease of the orderliness of the membrane phospholipids is observed, which is not related to the drop of cell viability. After oxygen additions, squalene contents of the cells decreased, while the relative proportions of ergosterol or its precursors in the total sterol fraction did not correlatively increase. It was further found that an oxygen-dependent sterol degradation occurred when oxygen was added in excess amounts with respect to the cellular requirements for sterol synthesis. At present, this modification of the sterol contents of yeast membranes has not been related to any physiological parameters.
Published: 2002
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