Search

Your search keyword '"Morzel, Martine"' showing total 225 results
Start Over Author "Morzel, Martine"
225 results on '"Morzel, Martine"'

6. Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream.

Author

Lavoisier, Anaïs, Jamme, Tino, Rousseau, Florence, and Morzel, Martine

Subjects
RHEOLOGY, PROPERTIES of fluids, PARTICLE size distribution, SOUR cream, SALIVA, MUCINS
Abstract

Rheological properties of gastric contents depend on the food ingested, and on the volume and composition of secretions from the host, which may vary. This study investigates the impact of saliva regular incorporation in the stomach after a meal on the rheological properties of gastric contents, considering two levels of salivary flow (low = 0.5 and high = 1.5 mL/min). In vitro chymes were obtained by mixing sour cream, simulated gastric fluid, two different volumes of oral fluid (at‐rest human saliva, SSF for Simulated Salivary Fluid or water) and adjusting pH at 3. Chymes samples were characterized at 37°C for their particle size and rheological properties. Overall, particle size distribution was not different between samples: incorporating a larger volume of saliva resulted in more heterogeneity, but the surface area moment D[3,2] and volume moment D[4,3] did not differ significantly with the oral fluid type. Shear viscosity of chyme samples was higher when saliva was incorporated, in comparison with water or SSF. In addition, as shown from data extracted at γ̇$$ \dot{\gamma} $$ = 20 s−1 the higher the fluid volume the lower the shear viscosity, which is attributed to a dilution effect. However, this dilution effect was attenuated in the case of saliva, most likely due to its composition in organic compounds (e.g., mucins) contributing to the rheological properties of this biological fluid. In these in vitro conditions, both saliva and the salivation rate had a significant but slight impact on the rheological properties of gastric contents (of the order of 1–5 mPa s at γ̇$$ \dot{\gamma} $$ = 20 s−1). [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

12. In vitro digestion of two age-tailored dairy products in the aging gastrointestinal tract

Author

Lavoisier, Anaïs, Morzel, Martine, Sounouvou, C, Houinsou-Houssou, Bérénice, Septier, C, Tournier, C, Feron, Gilles, Dupont, Didier, and Giboulot, Anne

Subjects
Dairy product, older adult, undernutrition, protein digestibility, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Leucine, Digestibility, Innovative food, bioavailability, food matrix
Abstract

For older adults (> 65 years old), undernutrition is a severe health problem that can impact the quality of life, induce or aggravate the development of diseases, and reduce life expectancy. Undernutrition can be defined as an inadequate intake of dietary energy and proteins combined with a low muscle mass. Diet-induced muscle mass and strength loss in older adults may be due to insufficient protein intake. Therefore, older adults need to increase the amount of high-quality ingested proteins, particularly foods rich in leucine, to promote muscle health. However, it is still unclear if changes in protein digestibility and absorption kinetics in old age may affect the anabolic effect of high-protein foods. The objective of this study was to investigate the in vitro digestion of two aged-tailored dairy products. A dairy dessert containing 10 % proteins and a spreadable cream cheese containing 24 % proteins were formulated with a ratio of whey proteins to caseins of 80 to 20 % (as opposed to milk, i.e., with a ratio of whey proteins to caseins of 20 to 80 %). This enrichment in whey proteins was used to increase the intake of branched amino acids, like leucine, to stimulate muscle protein synthesis in older adults. The rheological properties of these products were measured and related to their sensory properties (i.e., oral comfort) assessed by a panel of over 65 years-old subjects. Finally, the food matrix breakdown in the stomach and protein digestion have been studied with an in vitro digestion model adapted to the physiology of older adults. This new model results from an international consensus reached within the framework of the European project EAT4AGE in collaboration with the international research network INFOGEST. This study should improve our knowledge of the digestion of age-tailored dairy products in the aging gastrointestinal tract and help formulate innovative nutrient-dense food products that improve the bioavailability of proteins.

Published
2023

16. Impact of human saliva on proteolysis during in vitro gastric digestion of dairy products

Author

Morzel, Martine, Sylvaine, Ramsamy, Gwénaële, Henry, Le Feunteun, Steven, and Giboulot, Anne

Subjects
proteolysis, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, nutrition, dairy product, human saliva, in vitro gastric digestion
Abstract

Background Saliva may play a role in digestion through its enzymatic content or physico-chemical impact on the food bolus or chyme. Salivary proteins also interact with tannins, which could counteract their effect on digestive enzymes. We here evaluated the impact of saliva on gastric proteolysis of solid or liquid dairy products, including one contaning tannins.MethodSwiss-type cheese (C), milk in water (M) or milk in black tea (T), all in presence of human saliva vs water, were digested using semi-dynamic (C) and static conditions (M,T), respectively. Proteolysis was monitored throughout gastric digestion by OPA assay in all samples. The degree of hydrolysis was also calculated for cheese using acid titration data.ResultsFor cheese, the presence of saliva delayed slightly the initiation of proteolysis. OPA measurements suggested a small proteolytic inhibition by saliva. For milk, the presence of tannins increased gastric proteolysis (possibly by denaturing the pepsin substrates) but saliva had no substantial impact on OPA measurements, whether the matrix contained tannins or not.Conclusion In the conditions used, saliva had a moderate, if any, impact on gastric digestion of dairy products. Due to the documented effect of saliva on emulsions stability, the study could be extended to lipolysis.

Published
2022

17. Saliva Improves in vitro Protein Digestion of Buriti-containing Yoghurt

Author

Santos, Yves, Vanin, Fernanda, Le Feunteun, Steven, Morzel, Martine, and Giboulot, Anne

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Polyphenol compounds, Protein digestibility, Yoghurt, Fruit, Saliva, Amazonie
Abstract

Objectives : Buriti (Mauritia flexuosa) is an under-utilized Amazonian fruit with a high content in phenolic compounds. Although polyphenols have health benefits, they may also hinder protein digestibility but salivary proteins might counteract this negative effect through binding to polyphenols. The objective of this work was to describe the impact of saliva on protein digestibility of yoghurt containing buriti.Methods : A water extract of buriti flour was mixed with human saliva (LeeBiosolutions) at estimated concentrations varying from 0.001 to 0.05 g polyphenols (GAE)/ml. The particle size distribution in the mixtures was measured by laser diffraction. Pepsin and trypsin activity were measured in presence or not of the buriti extract. Furthermore, an in vitro model of digestion was applied to yoghurt or to yoghurt with buriti flour (1:4 w/w). In the oral phase of digestion, the two food products was mixed with human saliva or simulated salivary fluid SSF (ionic solution) at a ratio of 1:1. The standardized INFOGEST static model was then performed. The gastric and intestinal phases of digestion were conducted using pepsin and pancreatin, respectively. Digestive proteolysis was assessed by measuring accessible NH2 groups in samples over time by the OPA method.Results : Buriti extract also had no significant effect on pepsin or trypsin activity. However, when added to yoghurt, buriti flour had a large inhibiting impact on digestive intestinal proteolysis. Interestingly, the presence of saliva instead of SSF during digestion of buriti-containing yoghurt increased slightly the digestive proteolysis, both in the gastric and intestinal phase. Finally, buriti extract had no detectable impact on particle size in saliva (D50 ~ 45µm), suggesting no major aggregation of salivary proteins.Conclusions : Compared to SSF, saliva improved protein digestibility of yoghurt containing buriti flour, but is unclear whether this occurred through binding of salivary proteins to polyphenols. Further investigations are required.

Published
2022

18. In vitro investigation of digestion of a bread and cheese meal by MRI

Author

Musse, Maja, Collewet, Guylaine, Le Feunteun, Steven, Ravilly, Mattéi, Quellec, Stéphane, Morzel, Martine, Challois, Sylvain, Lucas, Tiphaine, and Musse, Maja

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, enzymatic breakdown of food, digestion, Magnetic Resonance Imaging, [PHYS] Physics [physics]
Abstract

Gastrointestinal digestion is a complex dynamic process consisting of mechanically and enzymatically breaking down the food structures into nutrients which are usable by the organism. Monitoring food degradation during the different digestion phases is essential for understanding the mechanisms regulating the digestion of specific nutrients and the impact of food structure on nutrient absorption. In last years, in vitro systems simulating digestion processes [1] have been developped, making it possible to resolve several difficulties associated with in vivo experiments, espetially biological complexity and ethical concerns. MRI is a highly promising non-invasive approach for both in vivo and in vitro digestion research [2] as it can be used to obtain information on the status and amount of water and lipid protons in foods. These information can be used for spatially resolved measurements of multi-scale structural features and composition of food, as demonstrated in recent studies on simplified food such as gelsThe present study aimed to evaluate MRI for monitoring digestion of a complex meal composed of bread, cheese and water. All macronutrients (saccharide, protein, lipid) were gathered in such a meal, with particularities: bread samples containing mainly starch and to a lesser extent (10%) proteins while cheese mainly contained proteins and lipids. Food destructuration associated to erosion and hydrolysis were studied using a semi-dynamic protocol simulating a gastrointestinal human digestive cycle. The study was performed on a 1.5 T MRI scanner (Avanto, Siemens). Evolution of morphological and physico-chemical properties of the particules and the liquid were investigated using: 1) 2D T2 maps 2) 3D fat fraction maps obtained by water-fat separation approach and 3) 3D morphological images obtained by ultra short echo time sequence. Combining different MRI image modalities (Fig. 1), it was possible to investigate separately several phases of the digesta, i. e. supernatant, large food pieces (cheese and bread crust) and molecules or small fragments in suspension which laid deposited at the bottom of the vessel during the MRI measurement.

Published
2022

24. Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs

Author

Bauchart, Caroline, Savary-Auzeloux, Isabelle, Mirand, Philippe Patureau, Thomas, Emilie, Morzel, Martine, and Remond, Didier

Subjects
Swine -- Health aspects, Swine -- Physiological aspects, Beef -- Health aspects, Blood plasma -- Health aspects, Food/cooking/nutrition
Abstract

Because of its physiological effects, carnosine ([beta]-alanyl-L-histidine) can be considered as a bioactive food component. The objective of this study was to assess the quantitative significance of intact carnosine absorption after ingestion of different beef meats, using the minipig as animal model. In a preliminary experiment, we evaluated the level of dietary carnosine in intestinal digesta of pigs (n = 4) after a meat meal (0.94 g protein/kg body weight) of grilled top loin (TL) or stewed shoulder (S). In accordance with meat carnosine concentration (20.7 and 7.2 [micro]mol/g for TL and S, respectively), intestinal carnosine concentration was greater for TL than S. For both meats, carnosine flow to mid-jejunum was almost completed in the first 3 h following intake, and about one-half of the ingested carnosine disappeared from the intestinal lumen before the midjejunum. In catheterized minipigs (n = 4), we assessed the portal net release of dietary carnosine after a meat meal (1.4 g protein/kg body weight) of TL, S, and a blend of grilred neck and brisket (NB; 12.2 [micro]mol carnosine/g). Postprandial carnosine plasma concentration and portal net release were not affected after an S meal, but they increased, proportionally to meat carnosine content, with NB and TL. For these meats, carnosine net release throughout the whole postprandial period accounted for 22% of the ingested carnosine. These results indicated that meat carnosine can be absorbed across the intestinal wall and that carnosine bioavailability depends on carnosine content of cooked meat.

Published
2007

26. The role of overweight in the association between the Mediterranean diet and the risk of type 2 diabetes mellitus: a mediation analysis among 21 585 UK biobank participants

Author

André, Perrine, primary, Proctor, Gordon, additional, Driollet, Bénédicte, additional, Garcia-Esquinas, Esther, additional, Lopez-Garcia, Esther, additional, Gomez-Cabrero, David, additional, Neyraud, Eric, additional, Rodriguez-Artalejo, Fernando, additional, Morzel, Martine, additional, and Féart, Catherine, additional

Published
2020
Full Text
View/download PDF

28. Mediation analysis to understand the role of overweight on the relationship between Mediterranean diet and risk of type 2 diabetes mellitus: evidence from 21 612 UKBiobank participants

Author

André, Perrine, Proctor, Gordon, Rodriguez Artalejo, Fernando, Lopez Garcia, Esther, Gomez Cabrero, David, Neyraud, Eric, Garcia Esquinas, Esther, Morzel, Martine, Feart, Catherine, ProdInra, Migration, Université de Bordeaux (UB), King‘s College London, Universidad Autonoma de Madrid (UAM), IMDEA Food Institute, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and Projet SALAMANDER

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, diabetes, UKBiobank, [SDV.SPEE] Life Sciences [q-bio]/Santé publique et épidémiologie, Mediterranean diet, [SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie, epidemiology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Published
2019

29. Salivary protein markers of type 2 diabetes mellitus in elderly subjects and links with dietary habits

Author

Bros, Pauline, Di Biagio, Romane, Sayd, Thierry, Neyraud, Eric, Feart, Catherine, Proctor, Gordon, Rodriguez-Artalejo, Fernando, Lopez-Garcia, Esther, Chambon, Christophe, Morzel, Martine, ProdInra, Migration, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Université de Bordeaux (UB), King‘s College London, Universidad Autonoma de Madrid (UAM), and Projet SALAMANDER

Subjects
saliva, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, diabetes, elderly subjects, diet, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2019

30. Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium

Author

Cabiddu, Gianluigi, Maes, Pauline, Brignot, Hélène, Olianas, Alessandra, Sanna, Maria Teresa, Canon, Francis, Morzel, Martine, ProdInra, Migration, University of Cagliari, Aix Marseille Université (AMU), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Université Bourgogne Franche-Comté [COMUE] (UBFC), Projet MUFFIN, Università degli Studi di Cagliari = University of Cagliari (UniCa), and Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)

Subjects
saliva, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, mucosal pellicle, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, cell model, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, mucosa, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2019

31. Defined starter cultures used for fermentation of salmon fillets

Author

Morzel, Martine, Fransen, Nicoline G., and Arendt, Elke K.

Subjects
Fermentation -- Research, Microbiological research -- Observations, Salmon -- Production processes, Business, Food/cooking/nutrition
Abstract

Defined starter cultures for the fermentation of whole salmon fillets were applied and investigated. NaCI and sodium nitrite concentrations and fermentation temperature were evaluated. The effect of sucrose and NaCI concentrations, temperature and the addition of sodium nitrite on pH, color and stability was examined, with optimal conditions being 25g.kg, NaCI, 15g.kg sucrose, fermentation at 12 degrees C for 3 days.

Published
1997

32. Salivary biomarkers of mediterranean diet associated with long-term protection against type 2 diabetes mellitus

Author

Morzel, Martine, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Projet SALAMANDER, and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, saliva, diabetes, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Published
2018

33. Salivary signatures of taste perception and diet

Author

Morzel, Martine, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Published
2018

34. Salivary cathepsin L content differs between breastfed and formula-fed human infants

Author

Brignot, Hélène, Chevalier, Laurine, Schwartz, Camille, Tournier, Carole, Morzel, Martine, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, salive, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Published
2018

35. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue

Author

Feng, Yunzi, Licandro, Hélène, Martin, Christophe, Septier, Chantal, Zhao, Mouming, Neyraud, Eric, Morzel, Martine, Southern University of Science and Technology [Shenzhen] (SUSTech), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, China Scholarship Council (CSC), and Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université Bourgogne Franche-Comté [COMUE] (UBFC)

Subjects
Article Subject, ph, Microbiota, lcsh:R, lcsh:Medicine, Taste Perception, weight, sensitivity, diversity, oral microbiome, Tongue, Taste, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Humans, Saliva, metabolism, acids, Research Article
Abstract

International audience; The objective of this work was to investigate whether the biological film lining the tongue may play a role in taste perception. For that purpose, the tongue film and saliva of 21 healthy subjects were characterized, focusing on microorganisms and their main metabolic substrates and products. In parallel, taste sensitivity was evaluated using a test recently developed by our group, and the links between biological and sensory data were explored by a correlative approach. Saliva and tongue film differed significantly in biochemical composition (proportions of glucose, fructose, sucrose, and lactic, butyric, and acetic acids) and in microbiological profiles: compared to saliva, tongue film was characterized by significantly lower proportions of Bacteroidetes (p

Published
2018

36. Adhérence au régime Méditerranéen, indice de masse corporelle et risque de diabète de type 2 : Résultats de l'étude UKBiobank

Author

André, Perrine, Proctor, Gordon, Rodriguez Artalejo, Fernando, Lopez Garcia, Esther, Gomez Cabrero, David, Bros, Pauline, Neyraud, Eric, Garcia Esquinas, Esther, Morzel, Martine, Feart, Catherine, ProdInra, Migration, Université de Bordeaux (UB), King‘s College London, Universidad Autonoma de Madrid (UAM), IMDEA Food Institute, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and Projet SALAMANDER

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, UKBiobank, [SDV.SPEE] Life Sciences [q-bio]/Santé publique et épidémiologie, épidémiologie, [SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie, diète méditerranéenne, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, diabète
Published
2018

37. Optimization of saliva sample preparation and analysis for identification of protein biomarkers

Author

Bros, Pauline, Sayd, Thierry, Neyraud, Eric, Feart, Catherine, Proctor, Gordon, Rodriguez Artalejo, Fernando, Hébraud, Michel, Morzel, Martine, Chambon, Christophe, ProdInra, Migration, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Université de Bordeaux (UB), King‘s College London, Universidad Autónoma de Madrid (UAM), Microbiologie Environnement Digestif Santé (MEDIS), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Projet SALAMANDER, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Universidad Autonoma de Madrid (UAM), and INRA Clermont-Ferrand-Theix-Université Clermont Auvergne [2017-2020] (UCA [2017-2020])

Subjects
saliva, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, biomarkers, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, mass spectrometry
Abstract

National audience

Published
2018

40. A mucosal pellicle modifies the physical properties of epithelial

Author

Aybeke, Ece Neslihan, Brulé, Marine, De Fonseca, Brice, Ployon, Sarah, Morzel, Martine, Bourillot, Eric, Lesniewska, Eric, Canon, Francis, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Laboratoire Interdisciplinaire Carnot de Bourgogne (LICB), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Projet MUFFIN, and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, saliva, mucosal pellicle, Atomic force Microscopy, [PHYS.NEXP] Physics [physics]/Nuclear Experiment [nucl-ex], cell model, [PHYS.NEXP]Physics [physics]/Nuclear Experiment [nucl-ex], mucosa, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, Scanning Microwave Microscopy
Abstract

International audience

Published
2017

41. Does the lingual film intervene in the perception of taste?

Author

Feng, Yunzi, Morzel, Martine, Licandro, Hélène, Neyraud, Eric, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université Bourgogne Franche-Comté [COMUE] (UBFC), Procédés Alimentaires et Microbiologiques [Dijon] (PAM), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, saliva, microbiology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, lingual film, metabolites
Abstract

International audience; The biological film at the surface of the tongue, composed of saliva and microorganims, is an important interface between exogenous taste molecules and receptors involved in taste perception. However, the relationships between the composition of the lingual film and the perception of taste are not fully described. Thus, the aim of the present work was to study the differences in the biochemical (protein concentration, metabolite profiles) and microbiological compositions of the tongue films from 20 adult subjects, and to explore the possible relationships between composition and taste sensitivity assessed by means of a rapid at-home test. Preliminary results showed that intra-subject variability in film composition was smaller than inter-subject variability. The pH of the lingual film varied between 6.40 and 7.40. For one given subject, the tongue film pH was always higher than the saliva pH. The range of protein concentration was 0.4-1.0 mg/g of film and the mean number of bacteria was around 3×108 CFU/g of film sample. qPCR will also be performed to complete these results using phyla-specific primers (Firmicutes, Bacteroidetes, Fusobacteria, Actinobacteria, β-Proteobacteria, γ-Proteobacteria) and genus-specific primers (Veillonella, Streptococcus, and Prevotella). In conclusion, lingual film composition reveals variability between subjects that could be linked to variability in taste perception.

Published
2017

42. New insight on the role of the oral mucosa in aroma release

Author

Ployon, Sarah, Brulé, Marine, PRADELS, Claire, Morzel, Martine, Canon, Francis, ProdInra, Migration, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and Projet MUFFIN

Subjects
saliva, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, aroma persistence, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, mucosa
Published
2017

43. Projet SALAMANDER : Biomarqueurs salivaires du régime méditerranéen associés à une protection au long terme contre le diabète de type 2

Author

André, Perrine, Proctor, Gordon, Rodriguez Artalejo, Fernando, Lopez Garcia, Esther, Gomez Cabrero, David, Neyraud, Eric, Garcia Esquinas, Esther, Morzel, Martine, Feart, Catherine, ProdInra, Migration, Université de Bordeaux (UB), King‘s College London, Universidad Autonoma de Madrid (UAM), IMDEA Food Institute, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and Projet SALAMANDER

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, UKBiobank, [SDV.SPEE] Life Sciences [q-bio]/Santé publique et épidémiologie, épidémiologie, [SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie, diète méditerranéenne, biomarqueurs, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, salive
Published
2017

45. Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence

Author

Ployon, Sarah, PRADELS, Claire, Belloir, Christine, Morzel, Martine, Canon, Francis, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Université Bourgogne Franche-Comté ( UBFC ), ProdInra, Archive Ouverte, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), and Université Bourgogne Franche-Comté [COMUE] (UBFC)

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, stomatognathic diseases, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, digestive, oral, and skin physiology, food and beverages, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence. 4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”

Published
2016

46. International Scanning Probe Microscopy Conference

Author

Aybeke, Ece Neslihan, Ployon, Sarah, Brulé, Marine, Bourillot, Eric, Morzel, Martine, Lesniewska, Eric, Canon, Francis, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Laboratoire Interdisciplinaire Carnot de Bourgogne (LICB), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Projet MUFFIN, and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, saliva, mucosal pellicle, [PHYS.NEXP] Physics [physics]/Nuclear Experiment [nucl-ex], Scanning Probe Microscopy, cell model, [PHYS.NEXP]Physics [physics]/Nuclear Experiment [nucl-ex], mucosa, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS, Atomic Force Microscopy
Abstract

International audience

Published
2016

47. Role of mucosa and mucosal pellicle in aroma persistence

Author

Ployon, Sarah, PRADELS, Claire, Belloir, Christine, Morzel, Martine, Canon, Francis, ProdInra, Migration, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), and Projet MUFFIN

Subjects
saliva, cell culture, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, mucosal pellicle, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, aroma persistence, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2016

48. Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children

Author

Morzel, Martine, primary, Truntzer, Caroline, additional, Neyraud, Eric, additional, Brignot, Hélène, additional, Ducoroy, Patrick, additional, Lucchi, Géraldine, additional, Canlet, Cécile, additional, Gaillard, Ségolène, additional, Nicod, Florian, additional, Nicklaus, Sophie, additional, Peretti, Noël, additional, and Feron, Gilles, additional

Published
2017
Full Text
View/download PDF

50. Consequences of a high sugar/high fat maternal diet on protein expression in young rat submandibular glands

Author

Morzel, Martine, Lucchi, Géraldine, Ducoroy, Patrick, Brignot, Hélène, Canivenc-Lavier, Marie-Chantal, PAILLE, Vincent, Parnet, Patricia, Nicklaus, Sophie, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), Plate-forme Protéomique CLIPP - Clinical and Innovation Proteomic Platform [Dijon] ( CLIPP ), Franche-Comté Électronique Mécanique, Thermique et Optique - Sciences et Technologies ( FEMTO-ST ), Université de Technologie de Belfort-Montbeliard ( UTBM ) -Ecole Nationale Supérieure de Mécanique et des Microtechniques ( ENSMM ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Franche-Comté ( UFC ) -Université de Technologie de Belfort-Montbeliard ( UTBM ) -Ecole Nationale Supérieure de Mécanique et des Microtechniques ( ENSMM ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Franche-Comté ( UFC ) -Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] ( ICMUB ), Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ) -Université de Bourgogne ( UB ) -Centre National de la Recherche Scientifique ( CNRS ), Physiologie des Adaptations Nutritionnelles ( PhAN ), Institut National de la Recherche Agronomique ( INRA ) -Université de Nantes ( UN ), Projet SWEET-LIP-KID, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Plate-forme Protéomique CLIPP - Clinical and Innovation Proteomic Platform [Dijon] (CLIPP), Franche-Comté Électronique Mécanique, Thermique et Optique - Sciences et Technologies (UMR 6174) (FEMTO-ST), Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Centre National de la Recherche Scientifique (CNRS)-Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Université de Bourgogne (UB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Physiologie des Adaptations Nutritionnelles (PhAN), Institut National de la Recherche Agronomique (INRA)-Université de Nantes (UN), ProdInra, Archive Ouverte, Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université de Franche-Comté (UFC)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Technologie de Belfort-Montbeliard (UTBM)-Université de Franche-Comté (UFC)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Technologie de Belfort-Montbeliard (UTBM)-Institut de Chimie Moléculaire de l'Université de Bourgogne [Dijon] (ICMUB), Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Physiologie des Adaptations Nutritionnelles [UMR_A1280] (PhAN)

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, stomatognathic system, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Consequences of a high sugar/high fat maternal diet on protein expression in young rat submandibular glands. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

Published
2015

Catalog

Books, media, physical & digital resources
See catalog results