A5106408967- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Animal Nutrition and Physiology
- Meat and Animal Product Quality
- Diet and metabolism studies
- Agriculture and Rural Development Research
- Microencapsulation and Drying Processes
- Food composition and properties
- Food Allergy and Anaphylaxis Research
- Nutritional Studies and Diet
- Biopolymer Synthesis and Applications
- Muscle metabolism and nutrition
- Infant Nutrition and Health
- Linguistics and Discourse Analysis
- Child Nutrition and Feeding Issues
- Bacteriophages and microbial interactions
- Pickering emulsions and particle stabilization
- Advanced Proteomics Techniques and Applications
- Salmonella and Campylobacter epidemiology
- Antimicrobial Peptides and Activities
- Biochemical effects in animals
- Biochemical Analysis and Sensing Techniques
- Phytase and its Applications
- Animal Genetics and Reproduction
- Bee Products Chemical Analysis
Laboratoire Science & technologie du Lait & de l'œuf
2016-2025
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2025
Institut Agro Rennes-Angers
2013-2024
University College Cork
2024
L'Institut Agro
2020-2023
Centre de Recherche en Nutrition Humaine Rhône-Alpes
2018
Institut National de la Recherche Agronomique
2003-2017
Institut National de la Recherche Agronomique du Niger
2015
University of Guelph
2009
Institut de Physique de Rennes
2008
Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled separation of 69 protein spots and their matching proteins, were already known, proteins. Sixteen identified, among them, two had never previously detected hen white, i.e., Tenp, a strong homology bacterial permeability-increasing family (BPI), VMO-1, outer layer vitelline membrane...
ABSTRACT: Egg white is used in food products for various functional properties. These are strongly influenced by pH, ionic strength, type and concentration of salts. Through an experimental design strategy, the aim this study was to quantify influence cations, anions naturally present egg white, citrate on gelation. Results showed that pH Fe 3+ modified coagulation temperature consequently, gel characteristics. High concentrations NaCl decreased water‐holding capacity microstructure gels. At...
The final boundary between digested food and the cells that take up nutrients in small intestine is a protective layer of mucus. In this work, microstructural organization permeability intestinal mucus have been determined under conditions simulating those infant adult human intestines. As model, we used from proximal (jejunal) intestines piglets pigs. Confocal microscopy both unfixed fixed mucosal tissue showed lining entire jejunal epithelium. contained DNA shed epithelial at different...
Egg white proteins (EWPs) are an excellent source of essential amino acids for human nutrition. Also, egg is commonly used in food processing because its numerous technological functionalities. Processing can influence the EWPs digestibility and thereby acid bioavailability. A better understanding effects on enables improving nutritional value EWP products. This review elucidates impact diverse methods at molecular level (individual molecules), supramolecular (aggregated state), macroscopic...
Since the early 1990s, major health and environmental concerns have developed driven emergence of diets involving a lower consumption animal products. However, transition towards greener is being hampered by poor acceptance vegan foodstuffs among western consumers. Mixed animal/plant alternatives to familiar dairy or egg products offer new field innovation. This review focuses on innovative mixes milk with plant ingredients – especially legumes develop in which interactions between are not...
The hen egg white protein composition has not yet been fully defined. To improve the knowledge of this biological fluid, most usual and recently developed electrophoretic methods have used: SDS−PAGE, native−PAGE, isoelectric focusing (IEF), 2-dimensional electrophoresis (2DE). Seven major known proteins were thus identified in at least one system. Isoforms ovotransferrin, ovalbumin, ovomucoid visualized when pI was used for separation. Two-dimensional allowed separation a very large number...
Oxidative stress is involved in the initiation and propagation of chronic intestinal pathologies. Bioactive peptides such as egg yolk-derived phosvitin phosphopeptides (PPP3) have been previously shown to reduce vitro oxidative by up-regulating glutathione synthesis antioxidant enzyme activities. Peptide gene expression profile analysis PPP3 can provide insight into structures signal transduction mechanisms antioxidative response. The objectives this research were identify amino acid...
Natural preservatives answer the consumer demand for long shelf life foods, synthetic molecules being perceived as a health risk. Lysozyme is already used because of its muramidase activity against Gram-positive bacteria. It also described active some Gram-negative bacteria; membrane disruption would be involved, but mechanism remains unknown. In this study, spectrophotometric method using mutant Escherichia coli ML-35p has been adapted to investigate by lysozyme durations. rapidly increases...
Infant formulas (IFs) are used as substitutes for human milk and mostly based on cow proteins. For sustainability reasons, animal protein alternatives in food increasingly being considered, plant proteins offer interesting nutritional functional benefits the development of innovative IFs. This study aimed to assess how a partial substitution (50%) dairy with faba bean pea influenced digestibility IFs under simulated dynamic vitro digestion, which were set up mimic infant digestion. Pea-...