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Improving the nutritional and health properties of food products, e.g. infant milk formula, by the addition of functional ingredients is of primary importance. This study focused on bioactive milk polar lipids (PLs) recovered from dietary sources that are of increasing interest. The chemical compositions of buttermilks and butter serums were determined and the modulation of the fatty acid composition of milk PLs was investigated. Butter serums contain a higher amount of milk PLs than buttermilks (88 vs. 13-18g/kg dry matter), with a higher proportion of sphingomyelin (34 vs. 19% of PLs, respectively) interestingly close to human milk PL profile. Butter serums are also interesting sources of choline, an important nutrient for infant brain development. We demonstrated that the unsaturated fatty acid content of milk PLs recovered in the buttermilks and the butter serums, mainly the amount of C18:3n-3 and C22:6n-3 (DHA) that are of nutritional interest, can be increased by dietary strategies. This work opens perspectives for a better valorization of milk PLs in human nutrition (both infants and adults) to benefit their functional, nutritional and health properties.

Human milk feeding is an important recommendation for preterm newborns considering their vulnerability and digestive immaturity. Holder pasteurization (62.5 C, 30 min) applied in milk banks modifies its biological quality and its microstructure. We investigated the impact of pasteurization of preterm human milk on its gastrointestinal kinetics of lipolysis, proteolysis and structural disintegration. An in vitro dynamic system was set up to simulate the gastrointestinal digestion of preterm newborns. A pool of preterm human milk was digested as raw or after Holder pasteurization. Pasteurization impacted the microstructure of undigested human milk, its gastrointestinal disintegration and tended to limit the intestinal lipolysis. Furthermore, the gastrointestinal bioaccessibility of some fatty acids was decreased by pasteurization, while the intestinal bioaccessibility of some amino acids was selectively modulated. The impact of pasteurization on the digestion of human milk may have nutritional relevance in vivo and potentially modulates preterm development and growth.

Purpose of review The design and the development of functional foods is a key issue for bone health and a scientific challenge as well. As most studies have focused on calcium, and have paid less attention to other nutrients, our knowledge of the influence of nutrition on bone health remains limited. It has been well acknowledged that the human diet contains a wide and complex range of bioactive molecules endowed with interesting protective properties. In this context, and according to their high content in micronutrients, a growing body of evidence has enlightened the high nutritional value of berries. This review addresses the emerging interest in berries for bone health. Recent findings Recent studies indicate that berry intakes are relevant to prevent osteopenia in humans. Their bone-sparing effects can be partly explained by their content in phytochemicals and vitamins. Beyond their antioxidant or anti-inflammatory functions, those micronutrients have been shown to modulate enzyme activities, cellular signaling pathways, and gene expression. Summary Berry-enriched foods represent a relevant opportunity in the design of nutritional strategies targeting bone alteration.

Milk microbiota: physiological and health implication.. Meeting du LIA Bact-Inflam

Probiotic microorganisms may affect human health, partly by modulating the immune response. They are commensals, part of the natural human microbiota, or provided within fermented foods or within food supplements. As an example, some of them colonize the digestive tract at early stages of life and play a key role in the maturation of the immune system. Accordingly, a lack of implantation of these beneficial bacteria correlates with immune and inflammatory disorders, which constitute a growing health concern and are gradually understood, in the light of variations of the gut microbiota structure. Potential applications of probiotic bacteria further involve the treatment of diarrhoea caused by rotavirus, of allergy, of eczema, of irritable bowel syndrome and of inflammatory bowel diseases. The mechanisms underlying interactions between probiotic bacteria and the host thus constitute a hot topic.Surface molecules of probiotic bacteria play a central role in these interactions. Referred to as Microbe-associated Molecular Pattern (MAMP), these key molecules are recognized by corresponding pattern recognition receptors (PRR), present at the surface of the host cells. The role of MAMPs includes adhesion and modulation of the gut associated immune system, prior to that of the systemic immune system, by mediating a host/bacteria cross-talk. MAMPs include surface proteins, glycoproteins, lipoproteins, pilins, flagellins, as well as surface associated polysaccharides. Host PRRs, which can perceive MAMPs, include Toll-like receptors (TLR), as well as the C type lectin DC-specific intercellular adhesion molecule 3-grabbing non-integrin (DC-SIGN). They may be present at the surface of epithelial cells, and of dendritic cells.This oral presentation will illustrate the key role of probiotics’ MAMPs through examples of bifidobacteria, lactobacilli, and of propionibacteria. It will present textbook cases spanning from molecular to in vivo studies. Scientific data acquired during the last decade indeed place interactions between MAMP and PRR at the Centre of Probiotic/Host Interaction. A specific focus will be made on dairy propionibacteria, currently investigated within the frame of a UFMG/INRA International Associated Laboratory entitled BactInflam.

Le laboratoire UMR STLO vise à développer une expertise publique sur les composants du lait et de l’œuf et à augmenter la qualité et la sécurité des produits laitiers fermentés, via notamment l’isolement et la caractérisation de souches de bactéries bénéfiques d’intérêt alimentaire. L’une des approches consiste à exploiter les propriétés « 2-en-1 » de certaines souches, c’est-à-dire leurs propriétés techno-fonctionnelles (élaboration de produits laitiers fermentés aux caractéristiques désirées) ainsi que leurs propriétés probiotiques. Certaines bactéries mises en œuvre dans l’élaboration de produits laitiers fermentés peuvent en effet exercer un effet bénéfique sur la santé de l’homme.Les bactéries propioniques laitières, dont P. freudenreichii, sont responsables de l’ouverture et de l’arôme caractéristique de l’Emmental, via la production de CO2 et des acides gras à chaîne courte acétate et propionate. Ces derniers sont à l’origine de l’aptitude de P. freudenreichii à moduler la prolifération et l’apoptose, au niveau de cellules épithéliales digestives. Ainsi, la bactérie, un produit laitier fermenté par cette bactérie, ainsi que ses métabolites, induisent le scénario suivant, au contact de cellules cancéreuses gastriques ou intestinales. Arrêt du cycle cellulaire, dépolarisation des mitochondries, accumulation d’espèces réactives de l’oxygène, déplétion de l’ATP, fragmentation en corps apoptotiques, autant de paramètres qui ont été suivis par cytométrie en flux.Les bactéries propioniques laitières, dont P. freudenreichii, ont une composition de surface (surfaceome) extrêmement variable, d’une souche à l’autre. De même, leur capacité à adhérer aux cellules de l’hôte et leur capacité immunomodulatrice, deux paramètres intimement liés, sont variables. Les protéines de surface impliquées dans ce type d’interactions ont été étudiées par une approche pluridisciplinaire combinat génomique, transcriptomique, protéomique et cytométrie en flux. Ainsi, une protéine de la famille des Surface Layer Proteins (Slp), SlpB, s’est révélée cruciale dans le dialogue entre P. freudenreichii et l’hôte.Ces travaux ouvrent de nouvelles perspectives dans le domaine du développement d’aliments sains, sûrs, hédoniques et fonctionnels (bactéries lactiques et propioniques) issus de la fermentation du lait. Ils peuvent aider, en complément des traitements existants, à prévenir et/ou à soigner des pathologies (cancers, maladies inflammatoires chroniques) dont l’incidence croit dans les pays développés comme le nôtre.

Microbial spoilage of liquid egg products and its control by the detection of genetic or chemical markers. journée scientifique "science des aliments et valorisation des bio-produits"

International audience

Comment lutter contre les pertes musculaires

Unravelling the fate of food in the gastrointestinal tract is essential to better understand the health effects of the food and to fight against diet-related pathologies such as cardiovascular diseases and type-2 diabetes. Digestion is the process that transforms food into nutrients. The first step of digestion occurs in the mouth, where mastication transforms solid and semi-solid foods into particles while mixing with saliva allows bolus formation and initiates digestion of carbohydrates.Then the bolus is transferred into the stomach, where acid conditions and specific enzymes (pepsin, gastric lipase) start hydrolyzing macronutrients like proteins and triglycerides. The next step occurs in the small intestine, where other digestive enzymes further degrade macronutrients allowing their absorption. In the small intestine, proteins are hydrolyzed by trypsin, chymotrypsin, elastase, carboxypeptidase etc, lipids by pancreatic lipases, and carbohydrates by pancreaticamylase. Small intestinal digestion is completed by the enzymes of the brush border membrane that release macronutrients, which can be absorbed by enterocytes to reach the bloodstream. Undigested material,fiber for example, reaches the large intestine where it is further metabolized by the intestinal microbiota.Investigating food digestion requires the use of models and a myriad of in vitro (static and dynamic), animal and human models have been described in the literature with the objectives of understanding the fateof food in the gastrointestinal tract. In particular, static in vitro digestion simulations are extremely popular because they are very easy to use and do not require sophisticated equipment. They have been shown to beadapted for screening large series of similar samples in identical conditions or to understand interactions at the molecular scale (Bohn et al.,2017). However, they are too simple to study more complex phenomenaand the kinetics of food digestion for which dynamic in vitro models are more appropriate (Dupont et al., 2018).There was a high heterogeneity between the different static in vitro digestion models that were used by the research groups all around the world. Models were differing in the pH used in the different phases(gastric and intestinal), their duration, the digestive enzyme/substrate ratio, etc For that reason, comparing results obtained from one study to another was impossible and there was a crucial need for a harmonizedmethod that could be used by everyone allowing comparison between studies. This was one of the main objectives of the INFOGEST COST Action.

The French mid-afternoon snack is characterized by consumption of energy-dense foods. Nutrition labelling can constitute a lever to improve choices but at the expense of liking (Poquet et al., 2017). Thus, it seems important to develop strategies to increase the pleasure of consuming healthy foods. Our aim is to compare the nutritional quality of snacks chosen within mother-child dyads before and after a pleasure-based intervention. At baseline (T1) and eight weeks later (T2), mothers and children (n=189 7-11 years) were invited in the laboratory to choose separately a snack composed of two food items (among ten) for a mid-afternoon snack for themselves and for the other dyad's member. Then, they rated their liking for all items. One of the two snacks chosen by oneself and by the other dyad's member was randomly selected to be consumed. Participants were then randomized into an intervention (n=95) or a control (n=94) group. Between T1 and T2, all participants will receive three boxes at home. The intervention boxes targeted three dimensions of pleasure (sensory, symbolic and social) to stimulate pleasure of eating three categories of heathy foods: fruit, dairy and cereal products. The control boxes are focused on culinary arts. Results at T1 showed that mother's choices for themselves were healthier than children's choices for themselves (P

As the population is aging rapidly, there is a strong increase in the number of individuals with chronic disease and physical limitations. The decrease in skeletal muscle mass and function (sarcopenia) and the increase in fat mass (obesity) are important contributors to the development of physical limitations, which aggravates the chronic diseases prognosis. The combination of the two conditions, which is referred to as sarcopenic obesity, amplifies the risk for these negative health outcomes, which demonstrates the importance of preventing or counteracting sarcopenic obesity. One of the main challenges is the preservation of the skeletal muscle mass and function, while simultaneously reducing the fat mass in this population. Exercise and nutrition are two key components in the development, as well as the prevention and treatment of sarcopenic obesity. The main aim of this narrative review is to summarize the different, both separate and combined, exercise and nutrition strategies so as to prevent and/or counteract sarcopenic obesity. This review therefore provides a current update of the various exercise and nutritional strategies to improve the contrasting body composition changes and physical functioning in sarcopenic obese individuals.

L’alimentation devrait nous rendre en bonne santé et plein d’énergie. Or, aujourd’hui elle nous rend de plus en plus malades. Ainsi, l’évidence scientifique montre une association positive entre le degré de transformation des aliments et le risque de développer obésité, diabète de type 2, syndrome métabolique et dyslipidémies, facteurs de risques pour des maladies chroniques plus graves. En outre, plus l’aliment est transformé plus il est hyperglycémiant, moins il est satiétogène et plus son profil nutritionnel est dégradé. C’est dans ce contexte que des chercheurs épidémiologistes brésiliens ont développé la classification internationale NOVA des aliments en fonction de leur degré de transformation, distinguant : 1) les aliments pas/peu transformés, 2) Les ingrédients culinaires type sucre, sel, beurre…, 3) Les aliments transformés, combinant des aliments du groupe 1 avec des ingrédients culinaires, types fromages, pains, charcuterie salée, conserves, fruits au sirop…, et 4) Les aliments ultra-transformés qui sont des formulations industrielles à partir d’ingrédients non communément utilisées dans les préparations culinaires et d’additifs dont le but est d’imiter les qualités sensorielles des aliments du Groupe 1 et des préparations culinaires réalisées à partir de ces aliments, ou de masquer les qualités sensorielles indésirables des produits finaux. Ces chercheurs ont montré qu’un régime équilibré est basé sur des aliments des groupes 1 à 3, donc sur de « vrais » aliments. Aujourd’hui, sur la base de NOVA a été développée la classification Siga pour accompagner les industriels et distributeurs vers une offre en produits industriels moins transformés.

How plant food bioactives may have benefits for vascular health? The case of curcumin. Bordeaux VIVA Winter School - XXXIII LIAC MEETING

Impact Santé des procédés et groupes alimentaires : focus sur la classification NOVA des aliments Modérateur : Edmond RockImpact Santé des procédés et groupes alimentaires : focus sur la classification NOVA des alimentsModérateur : Edmond Rock; Classification NOVA : degré de transformation des aliments et santé. Université d'été de Nutrition 2017

Nutrition Symposium Since 1998, the nutrition department at the Pasteur Institute Lille has been organising their annual scientific congress «Les Entretiens de Nutrition de l’Institut Pasteur de Lille» around trending topics in the field of nutrition for health practitioners and dieticians, researchers, and food industry professionals. This year the event will be held during NutrEvent (14th June 2017) Conference programme The Food Matrix Effect Beyond NutrientsNutrition Symposium Since 1998, the nutrition department at the Pasteur Institute Lille has been organising their annual scientific congress «Les Entretiens de Nutrition de l’Institut Pasteur de Lille» around trending topics in the field of nutrition for health practitioners and dieticians, researchers, and food industry professionals. This year the event will be held during NutrEvent (14th June 2017)Conference programmeThe Food Matrix Effect Beyond Nutrients; Meat and dairy products processing and protein assimiliation. Nutrition Symposium Institut Pasteur de Lille : Nutrevent conference

En France l’offre en produits bios est en perpétuelle augmentation d’année en année. En raison de l’exclusion du recours aux produits chimiques de synthèse les produits alimentaires biologiques présentent donc une valeur ajoutée très significative pour la protection de l’environnement et la présence de pesticides dans notre organisme. En outre les produits végétaux bios semblent présenter un meilleur profil en micronutriments (antioxydants) et métabolites secondaires, l’effet semblant plus marqué pour les fruits et légumes que pour les céréales ; et les produits animaux bios semblent présenter un meilleur profil en acides gras, notamment les oméga-3. Les répercussions sur la santé de la consommation régulière de ces produits bios ont cependant encore été assez peu étudiées. Les études épidémiologiques montrent une possibilité de moindres prévalences de surpoids, obésité, diabète de type 2, hypertension, maladies cardiovasculaires, maladies atopiques, lymphome non hodgkinien et de pré-éclampsie chez les consommateurs de produits bios. Cependant si les avantages de la consommation d’aliments biologiques peuvent venir de leur spécificité un changement plus global de type d'alimentation ou un style de vie plus sain n’est pas à exclure

Egg white is a key ingredient in many food products as it combines high nutritional quality with excellent functional properties. However, it is also one of the leading causes of food allergy in childhood. Dehydrated egg white is a common form of industrial egg white. To increase the functional properties, egg white powders are heated which may change protein antigenicity and susceptibility to digestion. The present work highlighted the effect of a wide range of dry heating rates (from 1 to 10 days between 60 and 90 °C) simultaneously on the interfacial properties, antigenicity and susceptibility to in vitro digestion of egg white proteins. Thanks to a powerful statistical methodology, i.e. multiple factor analysis (MFA), that enables to consider all the data in a common space, intermediate dry heating treatments (2–5 days at 70 °C or 1–2 days at 80 or 90 °C) were found to be good compromise to improve egg white functionality without enhancing too much protein resistance to digestion or protein antigenicity.

FoodBAll is a project funded by the BIO-NH call under the Joint Programming Initiative, "a Healthy Diet for a Healthy Life" (grant number 529051002). The project is funded nationally by the respective Research Councils; the work was funded in part by a grant from the Danish Innovation Foundation (#4203-00002B) and a Semper Ardens grant from the Carlsberg Foundation to LOD, a postdoc grant from the University of Rome La Sapienza ("Borsa di studio per la frequenza di corsi o attivita di perfezionamento all'estero" erogata ai sensi della legge 398/89) to GP, a grant from the China Scholarship Council (201506350127) to QG, a grant from the Agence Nationale de la Recherche (#ANR-14-HDHL-0002-02) to CM, and a grant from the Canadian Institutes of Health Research (CIHR) to DSW.; In the dietary and health research area, biomarkers are extensively used for multiple purposes. These include biomarkers of dietary intake and nutrient status, biomarkers used to measure the biological effects of specific dietary components, and biomarkers to assess the effects of diet on health. The implementation of biomarkers in nutritional research will be important to improve measurements of dietary intake, exposure to specific dietary components, and of compliance to dietary interventions. Biomarkers could also help with improved characterization of nutritional status in study volunteers and to provide much mechanistic insight into the effects of food components and diets. Although hundreds of papers in nutrition are published annually, there is no current ontology for the area, no generally accepted classification terminology for biomarkers in nutrition and health, no systematic validation scheme for these biomarker classes, and no recent systematic review of all proposed biomarkers for food intake. While advanced databases exist for the human and food metabolomes, additional tools are needed to curate and evaluate current data on dietary and health biomarkers. The Food Biomarkers Alliance (FoodBAll) under the Joint Programming Initiative-A Healthy Diet for a Healthy Life (JPI-HDHL)-is aimed at meeting some of these challenges, identifying new dietary biomarkers, and producing new databases and review papers on biomarkers for nutritional research. This current paper outlines the needs and serves as an introduction to this thematic issue of Genes & Nutrition on dietary and health biomarkers

Dietary changes needed to achieve nutritional adequacy for 33 nutrients were determined for 1719 adults from a representative French national dietary survey. For each individual, an iso-energy nutritionally adequate diet was generated using diet modeling, staying as close as possible to the observed diet. The French food composition table was completed with free sugar (FS) content. Results were analyzed separately for individuals with FS intakes in their observed diets ≤10% or >10% of their energy intake (named below FS-ACCEPTABLE and FS-EXCESS, respectively). The FS-EXCESS group represented 41% of the total population (average energy intake of 14.2% from FS). Compared with FS-ACCEPTABLE individuals, FS-EXCESS individuals had diets of lower nutritional quality and consumed more energy (2192 vs. 2123 kcal/day), particularly during snacking occasions (258 vs. 131 kcal/day) (all p-values < 0.01). In order to meet nutritional targets, for both FS-ACCEPTABLE and FS-EXCESS individuals, the main dietary changes in optimized diets were significant increases in fresh fruits, starchy foods, water, hot beverages and plain yogurts; and significant decreases in mixed dishes/sandwiches, meat/eggs/fish and cheese. For FS-EXCESS individuals only, the optimization process significantly increased vegetables and significantly decreased sugar-sweetened beverages, sweet products and fruit juices. The diets of French adults with excessive intakes of FS are of lower nutritional quality, but can be optimized via specific dietary changes.

Notre cerveau est aussi dans l'assiette

β-Casofensin is a milk-derived bioactive peptide that interacts with intestinal goblet cells. We aimed to determine whether β-casofensin could prevent intestinal dysfunctions induced by neonatal maternal separation (NMS) and whether it retains its protective effects when administered in a casein matrix. We also evaluated whether a casein matrix enriched in β-casofensin protects against intestinal enteritis induced by indomethacin. β-Casofensin abolished NMS-induced jejunal hyperpermeability and prevented the depletion of goblet and Paneth cells induced by NMS. In addition, β-casofensin maintained its effectiveness against NMS-induced intestinal barrier alterations when administered in a casein matrix. A casein matrix containing β-casofensin also reduced intestinal damages induced by indomethacin. A functional food containing β-casofensin may prevent both the deleterious effects of neonatal stress on the intestinal barrier and indomethacin-induced enteritis. These results suggest a promising application of β-casofensin as a gut barrier protector in the context of bioactive foods and clinical nutrition.

Effet du mode de préparation sur la composition nutritionnelle des légumineuses. Journées francophones de nutrition (JFN 2016)

National audience; Discipline : Expérimental/mécanismes cellulaires et moléculaires Introduction et but de l’étude : Le calcium est un élément essentiel pour le développement et le maintien de la masse osseuse chez l’Homme. Pourtant, en France, seulement 40% des seniors ont un apport suffisant en calcium [1]. En moyenne, la biodisponibilité du calcium est de 35% et varie en fonction des sources de calcium [2] et de la composition de l’aliment. Ce protocole permet d'estimer la bioaccessibilité du calcium pouvant être absorbé par l’organisme. Matériel et méthodes : Quatre sources de calcium (carbonate de calcium, citrate malate de calcium, bisglycinate de calcium et phosphate de calcium laitier contenant respectivement 40 %, 23 %, 13 % et 28 % de calcium) ont été ajoutées à 0,5% dans l’eau (contrôle), et dans deux matrices constituées de protéines sériques [20 % lipides +24% protéines dont 23 % protéines sériques], sous forme liquide ou gélifiée par traitement thermique. Les matrices ont été digérées en double en suivant le protocole harmonisé INFOGEST de digestion in vitro statique. Les concentrations en calcium sous forme soluble et ionique, ainsi que le pH, ont été mesurées au cours de la digestion. L’ensemble des cinétiques ont été analysées à l’aide d’un test non paramétrique en mesures répétées. Résultats et Analyse statistique : Dans les matrices alimentaires, la totalité du calcium est sous forme soluble et majoritairement sous forme ionique en phase gastrique à pH 3. Puis en début de phase intestinale, le calcium s’insolubilise. Le phosphate de calcium laitier s’insolubilise plus rapidement que les autres sources lors du passage en phase intestinale (p0,1).Conclusion : Le pH gastro-intestinal joue un rôle majeur sur la solubilité du calcium avec des différences selon les sources utilisées. En revanche, la gélification de la matrice protéique (majoritairement constituée de protéines sériques) n’a pas eu d’impact sur la solubilité des calciums testés. Cette description de la bioaccessibilité des sources de calcium au cours du parcours digestif, présentant des variations de pH très importantes, permet d’apporter des éléments de compréhension aux différences de biodisponibilité du calcium en fonction du segment intestinal. Il serait nécessaire de pouvoir corréler ces bioaccessibilités mesurées aux biodisponibilités évaluées in vivo.

Session 2: New Avenues in Cognitive Ageing and Nutrition; Long Non-Coding RNAs and miRNA: potential targets of polyphenols underlying their vascular health. 2. Workshop on Nutrition for the Ageing Brain

Des personnels du CSGA ont tenu un stand au salon des seniors, les 7 et 8 avril derniers. Objectif : recruter pour le projet AlimaSSenS. L'équipe du CSGA, délocalisée pour l'occasion au Parc des Expositions, était placée dans l’îlot "Nutrition", à côté d'un cuisinier. Ce dernier réalisait des recettes simples à reproduire chez soi (soupes, risotto, pommes caramélisées,...), l'idée étant d'apporter une vision "nutrition" à son discours axé "gastronomie".

Scientific literature shows that food structure is a key parameter of food health potential. Ultra-processing destroys food structure through refining and fractionation, leading to hyperglycaemic and poorly satiating foods

Fungal spoilage is one of the causes of consequential losses in the dairy industry. In this context, the use of bioprotective cultures can be an alternative or a complementary approach to be considered. Lactic acid bacteria (LAB) and propionibacteria, as well as some fungal species, can exhibit antifungal activities with large differences in activity between strains. Therefore, it is necessary to develop high-throughput screening methods to test a large number of strains and find the most efficient ones. In the present study, we developed a miniaturized high-throughput screening technique to rapidly detect antifungal activities in a cheese-like model. This model, distributed in a 24-well plate, consisted of 5-fold concentrated whole milk ultrafiltration retentate (final fat concentration of 45%), rennet (0.03%) and inoculated with a mesophilic lactic commercial starter and a pH indicator. Each well of the plate could be considered as a miniature cheese of ~2 g. Potent antifungal isolates were cultured in two dairy media; (i) a 10%-reconstituted low heat skim milk supplemented with 45% anhydrous milk fat (LH) and (ii) a 6-fold concentrated milk ultrafiltration permeate sterilized by 0.22 μm filtration and complemented with 10 g/l yeast extract and a pH indicator (UF). After cultivation, cultures (100 µl) were deposited on the miniature cheese surfaces followed by inoculation in duplicate with 50 spores or cells of 4 different fungal targets (1 fungi/plate), e.g., Mucor racemosus, Galactomyces geotrichum, Penicillium commune and Yarrowia lipolytica, and incubation at 12°C for up to 15 days. We screened 505 bacterial isolates belonging to Lactobacillus, Lactococcus, Pediococcus, Leuconostoc and Propiobacterium genera and 198 fungal isolates belonging to 28 genera. This high-throughput screening for antifungal activity revealed that 52 and 216 bacteria, and, 53 and 89 fungi, inhibited at least one fungal target after cultivation in UF and LH, respectively. Among the 4 tested fungal targets, P. commune was the most frequently inhibited fungus while only few isolates were able to inhibit M. racemosus or Y. lipolytica. This method opens new possibilities to screen microorganisms for antifungal activities. These results also underline the importance of the culture and screening media used on the expression of antifungal activities by bacteria or fungi.

The aim of this study was to determine the nutritional composition of five varieties of pap (cereal product) commonly consumed in Maroua, city of the Far-North Region of Cameroon. The proximate composition (moisture, ash, protein, lipid, and crude fibre) was determined by standard AOAC methods. Minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) were determined by atomic absorption spectrophotometry and phosphorus was determined colorimetrically. Amino acid composition was determined by ion-exchange chromatography. All the pap varieties had a very high carbohydrate content (79.47-85.29 g/100 g dry matter). Appreciable levels of phosphorus and potassium were recorded in all the pap varieties (137.5-231.0 mg/100 g dry matter and 198.20-322.22 mg/100 g dry matter, respectively). Consumption of each pap (100 g) by children 1-2 year old would meet 9.86-17.46% and 0.08-19.51% of their daily recommended intake respectively for protein and minerals. Leucine and glutamic acid were the most abundant essential amino acids and non-essential amino acids respectively in the pap. Essential amino acids in most of the pap samples met the recommended children requirement of the FAO/WHO/UNU for 1-2 year old children except methionine+cysteine and lysine.

Vol 6 No 5 (2015): Who runs WHO?; Needed, food classification that works

Vol 6 No 9-10 (2015): Nutrition rises from the ashes; The authors write: 'Humans will gain by adopting largely vegetarian patterns, both for their health and for the well-being of the planet. This is not yet well understood. Animal products can used as complementary to plant-based foods'.

Alimentation santé. Rencontre sur la santé des jeunes en méditerranée

Les aliments, vecteurs des nutriments et micronutriments indispensables au fonctionnement de notre corps, sont des systèmes complexes dont l’organisation peut être appréhendée depuis l’échelle de la molécule (nm*) à celle du millimètre. Ce sont aussi des milieux en permanente évolution au sein desquels les molécules s’échangent et se transforment sur des temps allant de la fraction de seconde à plusieurs mois. Cette structuration et ces dynamiques au sein des aliments influent sur la mise à disposition des nutriments lors de la digestion (phase de déconstruction) et leurs effets métaboliques ultérieurs.Notre objectif est de modéliser la déstructuration de l’aliment et les processus qui gouvernent la bio-accessibilité des nutriments et micro-constituants. Le devenir d’aliments modèles (émulsions, mousses, gels incluant des lipides, solides alvéolaires, …), mais aussi d’aliments réels (ovoproduits, produits laitiers, céréaliers…) sont étudiés dans des conditions rencontrées au cours de la manducation** et de la digestion. Nos principaux nutriments d’intérêt sont les lipides et leur produits d’oxydation, certains micro-constituants (vitamines, antioxydants notamment) ; les protéines via en particulier leurs activités allergéniques ou en tant que substrats pour la formation de peptides possédant des activités biologiques ; les fibres alimentaires.

This study aimed to investigate the impact of protein aggregate structure on the nutritional valueof proteins, and especially on the extent of digestion, the nature and amount of peptides released.Ovalbumin was chosen as a model protein source. A range of four typical aggregate structures,from linear to spherical-agglomerated, were obtained after heating under different combinationsof pH and ionic strength. The non-aggregated and aggregated ovalbumins were digested usingan in vitro digestion model that simulated gastrointestinal digestion. The extent of digestion wasdetermined based on the disappearance of intact ovalbumin and the appearance of solublepeptides. The peptide profile of the digests was analyzed using LC-MS/MS.The extent of hydrolysis differed according to the aggregate structure with linear aggregatesbeing more extensively hydrolyzed than the spherical aggregates. The results suggest that thesurface area to volume ratio, and probably the degree of unfolding of its constituent proteinbefore ingestion are the major influencing criteria. Ovalbumin aggregation appeared to render anumber of peptide bonds accessible to digestive proteases, whereas these bonds were notaccessible in the native ovalbumin; moreover, cleavage sites appeared to be specific dependingon the structure of aggregates (fig.1). Nutritional peptidomics analysis by multivariate statisticalapproaches made it possible to connect the aggregate structure and the profile of generatedpeptides. For instance, it was possible to demonstrate that bioactive peptides were significantlypromoted after digestion of spherical and spherical-agglomerated aggregates.This work highlights the existing links between food structures resulting from technologicalprocesses and their breakdown during the digestive process. Such results imply that a fine tuningof unfolding and aggregation conditions can be used for targeted structuring that can lead to animprovement of the nutritional quality of food proteins.

L'industrie agroalimentaire vire les bactéries de nos assiettes. Mais pourquoi ingurgiter une nourriture aseptisée quand la plupart des germes sont bons au goût et pour la santé ?

Banana has an important place in human nutrition all over the world. It is interesting to analyse banana health preservation potentialities. The medicinal properties of banana are part of the folk medicine of all tropical countries. Bananas are used in special diets where ease of digestibility, low fat, minerals and vitamins are required. These special diets are used for babies, the elderly and patients with stomach problems, gout, and arthritis. Anti-ulcerogenic properties of banana are reported. Green banana has antidiarrheal properties; it is traditionally used to cure dyspepsia. Flavonoids, carotenoids and polysaccharides from banana are recognized having health benefits for humans, acting in the digestive tract and in other organs, through antioxidant activities. Nowadays, it is important to elaborate new knowledge about bananas health effects, in order to improve their consumption.

Présentation poster : Manach. C.; National audience

La présence d’une diversité de molécules spécifiques qui coexistent dans le lait sous forme de structures supramoléculaires, telles les micelles de caséine et les globules gras, fait de ce fluide biologique un système extraordinairement complexe, physiquement stable, capable de vectoriser les composés bioactifs présents aussi bien dans sa fraction protéique que dans sa fraction lipidique. Les avancées réalisées tant sur la composition que sur l’organisation structurale de ces structures, même s’il subsiste des zones d’ombre, nous montrent que cette organisation n’est pas sans importance sur les effets qu’elles exercent sur l’organisme. La mise en évidence dans le lait de nanovésicules sécrétées par la cellule épithéliale mammaire (lactosomes) et capables de transmettre à d’autres cellules ou organismes des informations d’une autre nature constitue, à cet égard, un nouveau champ d’investigation passionnant., The variety of specific molecules that exist in milk as supramolecular structures, such as casein micelles and fat globules, make this extraordinarily complex and physically stable biological fluid system, able to vectorize bioactive compounds both in the protein and the lipid fractions. Progress made on both the composition and the structural organisation of these structures, although there are still shadowy areas, show that this organisation is not without significance on the effect they have on the organism. The presence in milk of nanovesicles secreted by the mammary epithelial cell (lactosomes) and capable of transmitting molecular information to other cells or organisms is, in this regard, a new exciting field of investigation.

In the worldwide context of healthy diet, a reduction of sodium intake is recommended. However, low-salt foods are poorly appreciated by consumers due to flavour drawbacks. Among the various strategies under investigation to compensate for salt reduction at a sensory level, the combination of aroma-taste interactions and tastants heterogeneous distribution is a promising one. This study aimed at examining the effectiveness of such a strategy throughout the full eating experience. To do so, Temporal Dominance of Sensation (TDS) was used to assess the saltiness enhancement in hot model snacks specifically designed to vary in salt and aroma distribution. According to an optimized experimental design, 5 four-layer model snacks were designed with the same total amount of sodium and aroma, but their distribution varied in each layer. First, a consumer panel (n=57) rated intensity of 7 well-selected attributes (tastes and aromas) for each product. A second sensory panel (n=15) rated, for each product, their sensation during time using TDS (7 attributes). The consumer study confirmed that heterogeneous products were perceived saltier than homogeneous ones. Nevertheless, salt perception was more dependent on salt distribution than aroma distribution. The TDS results showed a highest dominance of saltiness and its persistence in mouth for products with heterogeneous salt distribution, regardless of aroma distribution. Furthermore, in all heterogeneously-distributed-salt snacks, a pulse of salty dominance was observed at the beginning of consumption. The results of both panels highlight that heterogeneity of salt distribution highly increases saltiness. Moreover, TDS results suggest that this increase is mediated by a first dominance of salty taste during consumption. In contrast, heterogeneous distribution of aroma, even if increasing aroma perception, did not lead to a higher saltiness enhancement. These findings demonstrate that heterogeneous distribution of salt combined to aroma saltiness enhancement is an efficient way to develop tasty lowsalt food.

P. freudenreichii (PF) is a Gram + species, with the GRAS (Generally Recognized As Safe) status in the USA and a Qualified Presumption of Safety (QPS) status in Europe. It is widely consumed by humans because it is an essential ripening culture in Swiss type cheeses (Emmental, Leerdammer®…), which contain more than 109 live cells / g of cheese. It is also used as a probiotic in food supplement (Propio-Fidus®). Recently, 30% of the strains of PF were shown shown to produce a (1→3, 1→2)-β-D-glucan surface polysaccharide. A single gene (named gtfF) is responsible for the biosynthesis. Here we investigated the role(s) of this β-glucan.

Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese manufacture. This study investigates the molecular diversity and the population structure of this bacterium via multilocus sequence typing (MLST). Internal fragments of seven genes sequenced for 113 strains of different subspecies and origins allowed the resolution of 46 sequence types (STs) with occurrence frequencies ranging from 1 to 11. The core genome of the species harbours a low level of nucleotide polymorphism. In our data, single nucleotide polymorphisms account for only 2.28% of the concatenated sequences, and the average polymorphism rate in pairwise comparisons is 0.46%. The analyses reveal quantitatively comparable contributions of recombination and mutation in nucleotide changes at core genome loci along cell lineages. Remarkably, the STs exhibit little if any dairy biotope specialization. Phenotypic characterisation of the strains, based on their aptitude to use lactose and nitrate, shows that the two previously identified subspecies (freudenreichii and shermani) do notreflect the ancestral relationships in the P. freudenreichii population. The considerable phenotypic heterogeneity, found even at the ST level, suggests instead a history of recurrent switches between phenotypes.

Les caséines, des allergènes majeurs pour l’enfant L’allergie au lait touche principalement le jeune enfant suite à ses premiers contacts avec des protéines non humaines. Il s’agit de la troisième allergie alimentaire chez l’enfant, derrière l’œuf et l’arachide ; elle est responsable de 8 % des allergies alimentaires de l’enfant de moins de 15 ans. Les enfants sont majoritairement allergiques aux caséines. Ces protéines peu structurées et de ce fait très sensibles à l’action des enzymes, devraient être totalement dégradées au cours de la digestion et incapables d’induire une réaction de type allergique. La recrudescence des cas d’allergie au lait, et précisément aux caséines parait donc bien surprenante. L’intensité des traitements thermiques dans le collimateur L’hypothèse avancée par les scientifiques pour expliquer la résistance des caséines à la digestion incrimine l’intensité des traitements thermiques appliqués aux laits infantiles lors de la fabrication. Le chauffage du lait conduirait à la formation d’agrégats protéiques dont la résistance à la digestion serait supérieure à celle des protéines natives dont ils sont issus. Un modèle in vitro de digestion du nourrisson pour vérifier l’hypothèse Les scientifiques de l’Inra ont conçu des poudres de laits modèles (sans matière grasse) qui ont subi des traitements thermiques de différentes intensité. Ces poudres réhydratées ont ensuite été soumises à un modèle de digestion in vitro mimant les conditions physiologiques du tube digestif du nouveau-né (estomac et duodénum). L’analyse des produits de digestion des caséines a clairement mis en évidence l’augmentation de la résistance des caséines à la digestion dans les poudres soumises aux traitements thermiques les plus intenses. Ces résultats obtenus sur des matrices modèles dépourvues de matière grasse ont été confirmés sur des aliments plus complexes comme des laits liquides et des yaourts. Les zones spécifiques de résistance à la digestion identifiées Les traitements thermiques augmentent globalement la résistance à la digestion de tous les domaines des caséines. Toutefois, ce sont surtout les domaines hydrophobes, moins accessibles aux enzymes digestives, et ceux porteurs de modifications post-traductionnelles (glycosylation, phosphorylations) qui résistent le plus au tractus gastro-intestinal, d’après les travaux conduits par les chercheurs.

Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese and studied for its probiotic potentialities. Despite the reported variety of biotopes and phenotypes in the species, little is known about the P. freudenreichii population structure. The molecular diversity and the relationships between P. freudenreichii strains MLST scheme and sequence diversity were investigated using multilocus sequence typing (MLST)

A preliminary study was performed on two species of Propionibacterium coming from very different biotope. The first specie, Propionibacterium acnes, is a commensal of the human skin. As an opportunistic pathogen, Propionibacterium acnes is involved in the pathogenesis of acne and may cause severe infections. The second specie, Propionibacterium freudenreichii belongs to the dairy group of propionic acid bacteria and is the main species involved in the holes and flavor formations in Swiss-type cheeses. The partial sequencing of genes coding for proteins (RpoB and RecA) and for 16S rRNA in addition to a mass spectrometric analysis of proteins (MALDI-TOF, MS) were applied to 20 strains of Propionibacterium acnes (15 from the collection of the National Reference Center for anaerobic bacteria and botulism from the Institut Pasteur and 5 strains from the Collection de l’Institut Pasteur) and to 20 strains of Propionibacterium freudenreichii from International Center of Microbial Ressources of Bacteria of Food Interest (CIRM-BIA, INRA). Main objective of this study is dual. Firstly, to determine the degree of molecular diversity of the strains at two levels, species level and clonal diversity level, taking into account that strains were selected in order to offer the largest diversity as possible in terms of biotopes and geographic origin for both species. Secondly, to compare the ranking of the strains according to the methodology applied: triple-locus sequence analysis or mass spectrometry. For mass spectrometry two equipments, an Applied Biosystems instrument and a Bruker Daltonics autoflex, were used to obtain mass spectra in order to evaluate and guarantee the reproducibility of the method. Results should also help to compare triple-locus sequence analysis to the MLST analysis which incorporates a greater number of genes

Colorectal cancer constitutes a major concern in developed countries and is tightly linked to environmental factors such as diet. Modification of the diet, including heavily roasted red meat and excess of fat, is in particular regarded as responsible for an increased cancer occurrence. Several studies suggest that it may be avoided via modulation of the diet, including the use of probiotics and prebiotics.Short chain fatty acids (SCFA, mainly butyrate, provided through dietary fibres) play a central protective role in this context and were shown to favour apoptosis of colon cancer cells, yet growth and differentiation of healthy ones. SCFA result mainly from bacterial fermentation of carbohydrates in the intestine and would be responsible for the preventive effect of dietary fibres. However, not all studies support a chemopreventive effect of SCFA, because of a lack of agreement between in vivo and in vitro studies.Dairy propionibacteria constitute promising probiotics in this context and release SCFA, mainly propionate and acetate, in their microenvironment. Indeed, SCFA constitute the final products of their peculiar obligatory fermentation. We have shown that this fermentation occurs within the gut, leading to enhanced intraluminal concentrations of SCFA. Propionibacterial SCFA induce in vitro apoptosis of colon cancer cells (HT-29, Caco-2) through a mitochondriotoxic effect of SCFA and may thus prove useful in the prophylaxis of colorectal cancer.METHODSPropionibacterial SCFA were used to treat both malignant human colorectal cancer cells HT-29 and normal healthy human colonocytes HIEC. Viability was monitored and apoptosis quantified by Hoescht staining and caspases activity assay. Human microbiota associated rats were fed with propionibacteria. The rats were either treated with 1,2-dimethylhydrazine (DMH) or not. Apoptosis and proliferation were quantified in the rats colon using TUNEL and PCNA labelling, respectively.RESULTSWe report here a specific pro-apoptotic effect of dairy propionibacteria. Normal human intestinal epithelial crypt cells HIEC, used as a model of non-cancer cells, were much less susceptible to apoptosis induction by propionibacteria than malignant proliferative HT-29 cells, suggesting a differential sensitivity between normal and transformed cells.Accordingly, specific apoptosis induction by propionibacteria was evidenced in rats treated with the carcinogen 1,2-dimethylhydrazine (DMH). In these mutagenised rats, proliferation was furthermore reduced by the presence of propionibacteria in their diet. By contrast, propionibacteria had no effect in healthy control rats, neither on proliferation, nor on apoptosis, at the level of intestinal mucosa.DISCUSSIONAltogether, these data indicate that probiotic products containing dairy propionibacteria should be considered as part of a preventive diet for the prevention of colorectal cancer or as a dietary supplement used in conjunction with chemotherapy