-
[hal-04465924] Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion
D2O, an isotope of H2O, is commonly used as a solvent in neutron scattering; the large difference in scattering length density between H and D can provide better contrast between the sample and the solvent. However, this is of concern for studies using enzymes as the use of D2O can influence protein interactions (due to differences in hydrogen bonding) and is therefore expected to affect the function, activity and solubility of enzymes. Neutron-based in vitro digestion assays on proteins, including those found in food or as oral protein and peptide drugs, often involve different solvents or pH conditions where the activity of the digestive enzyme may not be optimal. Herein, we investigate the structure and activity of the main gastric protease, porcine pepsin, in both H2O and D2O at pH values in the range 1 – 8. We showed that the activity of pepsin was lower in D2O, although the relative change in activity with pH was similar for both solvents. We demonstrated using a combination of SAXS and CD that this relative change in activity was not related to any structural change within the protein but was, rather, linked to relative changes in solubility of the protein.
ano.nymous@ccsd.cnrs.fr.invalid (Meltem Bayrak) 21 Feb 2024
https://hal.science/hal-04465924
-
[hal-04509395] Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling
Cheese taste and flavour properties result from complex metabolic processes occurring in microbial communities. A deeper understanding of such mechanisms makes it possible to improve both industrial production processes and end-product quality through the design of microbial consortia. In this work, we caracterise the metabolism of a three-species community consisting of Lactococcus lactis, Lactobacillus plantarum and Propionibacterium freudenreichii during a seven-week cheese production process. Using genome-scale metabolic models and omics data integration, we modeled and calibrated individual dynamics using monoculture experiments, and coupled these models to capture the metabolism of the community. This model accurately predicts the dynamics of the community, enlightening the contribution of each microbial species to organoleptic compound production. Further metabolic exploration revealed additional possible interactions between the bacterial species. This work provides a methodological framework for the prediction of community-wide metabolism and highlights the added value of dynamic metabolic modeling for the comprehension of fermented food processes
ano.nymous@ccsd.cnrs.fr.invalid (Maxime Lecomte) 18 Mar 2024
https://hal.inrae.fr/hal-04509395
-
[hal-04509491] Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)
Meat co-products are a promising alternative for meeting the increasing demand for protein, especially for the formulation of meat products. The present study aims to determine the optimal conditions under which two innovative bovine co-products, resulting from the fat rendering process, can mimic the gelling and emulsifying properties of commercial gelatines and sodium caseinate (NaCas), respectively, using Response Surface Methodology (RSM). The desirability function was used to determine the values for protein concentration, pH and NaCl content that enable the two co-products to effectively mimic gelatine and NaCas. The co-product obtained from water recovered during the fat rendering process proved to be the most suitable to mimic commercial gelatines. Very high desirability scores were obtained with this ingredient on 4 criteria out of 7, and a high overall score as well, provided 90 g/L protein was used to mimic a 50 g/L gelatine 150 Bloom. Both co-products appeared as effective alternatives to NaCas as emulsifiers, especially regarding their capacity in stabilizing emulsions. The co-product made of greasy greaves can be even regarded as more effective than NaCas, as less proteins are needed to obtain the same performances (110 g/L vs 125 g/L, respectively).
ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 18 Mar 2024
https://hal.inrae.fr/hal-04509491
-
[hal-04504057] Granulation behaviour of high lactose dairy superconcentrates
Granulation of whey permeate (WP) and demineralised whey (DW) superconcentrates was evaluated by addition of powder using a high-shear mixer during which consumption of electrical current was monitored. Granulation of DW required 50% more energy than that of WP and the resulting DW granules were larger (~2×) indicating greater resistance to fragmentation. Furthermore, addition of whey protein isolate (WPI) into the back-mix powder resulted in more efficient granulation (reduced energy, finer granules etc.) of superconcentrated WP. This was linked to the higher water-holding capacity of WPI and a simple model based on protein content was proposed to predict occurrence of granulation. This study sheds light on granulation behaviour under these conditions. Interestingly, while high cohesiveness of superconcentrates, which is related to protein content, has been previously shown to negatively impact granulation, increasing the protein content of the granulating powder was shown here to have positive effects, which offers great potential for design of formulated products.
ano.nymous@ccsd.cnrs.fr.invalid (Maheshchandra H Patil) 14 Mar 2024
https://hal.inrae.fr/hal-04504057
-
[hal-04514551] Intra- and interindividual variability in fasted gastric content volume
Background: Gastric fluid plays a key role in food digestion and drug dissolution, therefore, the amount of gastric fluid present in a fasted state may influence subsequent digestion and drug delivery. We aimed to describe intra- and interindividual variation in fasted gastric content volume (FGCV) and to determine the association with age, sex, and body size characteristics. Methods: Data from 24 MRI studies measuring FGCV in healthy, mostly young individuals after an overnight fast were pooled. Analysis included 366 participants with a total of 870 measurements. Linear mixed model analysis was performed to calculate intra- and interindividual variability and to assess the effects of age, sex, weight, height, weight*height as a proxy for body size, and body mass index (BMI). Results: FGCV ranged from 0 to 156 mL, with a mean (± SD) value of 33 ± 25 mL. The overall coefficient of variation within the study population was 75.6%, interindividual SD was 15 mL, and the intraindividual SD was 19 mL. Age, weight, height, weight*height, and BMI had no effect on FGCV. Women had lower volumes compared to men (MD: -6 mL), when corrected for the aforementioned factors. Conclusion: FGCV is highly variable, with higher intraindividual compared to interindividual variability, indicating that FGCV is subject to day-to-day and within-day variation and is not a stable personal characteristic. This highlights the importance of considering FGCV when studying digestion and drug dissolution. Exact implications remain to be studied
ano.nymous@ccsd.cnrs.fr.invalid (Julia J M Roelofs) 21 Mar 2024
https://hal.inrae.fr/hal-04514551
-
[hal-04500036] Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)
Meat co-products are a promising alternative for meeting the increasing demand for protein, especially for the formulation of meat products. The present study aims to determine the optimal conditions under which two innovative bovine co-products, resulting from the fat rendering process, can mimic the gelling and emulsifying properties of commercial gelatines and sodium caseinate (NaCas), respectively, using Response Surface Methodology (RSM). The desirability function was used to determine the values for protein concentration, pH and NaCl content that enable the two co-products to effectively mimic gelatine and NaCas. The co-product obtained from water recovered during the fat rendering process proved to be the most suitable to mimic commercial gelatines. Very high desirability scores were obtained with this ingredient on 4 criteria out of 7, and a high overall score as well, provided 90 g/L protein was used to mimic a 50 g/L gelatine 150 Bloom. Both co-products appeared as effective alternatives to NaCas as emulsifiers, especially regarding their capacity in stabilizing emulsions. The co-product made of greasy greaves can be even regarded as more effective than NaCas, as less proteins are needed to obtain the same performances (110 g/L vs 125 g/L, respectively).
ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 11 Mar 2024
https://hal.science/hal-04500036
-
[hal-04495275] Animal board invited review: Improving animal health and welfare in the transition of livestock farming systems: Towards social acceptability and sustainability
Highlights: • Improving jointly health and welfare of farm animals raises new research questions. • An integrated measure of animal health through their lifespan has to be developed. • Synergies and tensions between health, welfare and production need to be investigated. • Improving animal health and welfare challenges in industrial and territorial dimensions. • Livestock farmer and citizen expectations towards animal condition need consideration. Abstract: The need to integrate more clearly societal expectations on livestock farming has led the authors of this article to consider that livestock farming systems must be redesigned to position health and welfare at the heart of their objectives. This article proposes a vision of the advances in knowledge required at different scales to contribute to this transformation. After defining health and welfare of animals, the article emphasises the need to consider health in a broader perspective, to deepen the question of positive emotional experiences regarding welfare, and raises the question of how to assess these two elements on farms. The positive interactions between health and welfare are presented. Some possible tensions between them are also discussed, in particular when improving welfare by providing a more stimulating and richer environment such as access to outdoor increases the risk of infectious diseases. Jointly improving health and welfare of animals poses a number of questions at various scales, from the animal level to the production chain. At the animal level, the authors highlight the need to explore: the long-term links between better welfare and physiological balance, the role of microbiota, the psycho-neuro-endocrine mechanisms linking positive mental state and health, and the trade-off between the physiological functions of production, reproduction and immunity. At the farm level, in addition to studying the relationships at the group level between welfare, health and production, the paper supports the idea of co-constructing innovative systems with livestock farmers, as well as analysing the cost, acceptability and impact of improved systems on their working conditions and well-being. At the production chain or territory levels, various questions are raised. These include studying the best strategies to improve animal health and welfare while preserving economic viability, the labelling of products and the consumers’ willingness to pay, the consequences of heterogeneity in animal traits on the processing of animal products, and the spatial distribution of livestock farming and the organisation of the production and value chain. At the level of the citizen and consumer, one of the challenges is to better inter-relate sanitary and health perspectives on the one hand, and welfare concerns on the other hand. There is also a need to improve citizens’ knowledge on livestock farming, and to develop more intense and constructive exchanges between livestock farmers, the livestock industry and citizens. These difficult issues plead for interdisciplinary and transdisciplinary research involving various scientific disciplines and the different stakeholders, including public policy makers through participatory research.
ano.nymous@ccsd.cnrs.fr.invalid (Christian Ducrot) 08 Mar 2024
https://hal.inrae.fr/hal-04495275
-
[hal-04470095] Deciphering the metabolism of <i>Lactobacillus delbrueckii</i> subsp. <i>delbrueckii</i> during soy juice fermentation using phenotypic and transcriptional analysis
In the context of sustainable diet, the development of soy-based yogurt fermented with lactic acid bacteria is an attractive alternative to dairy yogurts. To decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice (SJ) fermentation, the whole genome of the strain CIRM-BIA865 (Ld865) was sequenced and annotated. Then Ld865 was used to ferment SJ. Samples were analyzed through out fermentation for their cell number, carbohydrate, organic acid, free amino acid, and volatile compound contents. Despite acidification, the number of Ld865 cells did not rise, and microscopic observations revealed the elongation of cells from 3.6 µm (inoculation) to 36.9 µm (end of fermentation). This elongation was observed in SJ but not in laboratory-rich medium MRS. Using transcriptomic analysis, we showed that the biosynthesis genes of peptidoglycan and membrane lipids were stably expressed, in line with the cell elongation observed, whereas no genes implicated in cell division were upregulated. Among the main sugars available in SJ (sucrose, raffinose, and stachyose), Ld865 only used sucrose. The transcriptomic analysis showed that Ld865 implemented the two transport systems that it contains to import sucrose: a PTS system and an ABC transporter. To fulfill its nitrogen needs, Ld865 probably first consumed the free amino acids of the SJ and then implemented different oligopeptide transporters and proteolytic/peptidase enzymes. In conclusion, this study showed that Ld865 enables fast acidification of SJ, despite the absence of cell division, leads to a product rich in free amino acids, and also leads to the production of aromatic compounds of interest. IMPORTANCE To reduce the environmental and health concerns related to food, an alternative diet is recommended, containing 50% of plant-based proteins. Soy juice, which is protein rich, is a relevant alternative to animal milk, for the production of yogurt-like products. However, soy "beany" and "green" off-flavors limit the consumption of such products. The lactic acid bacteria (LAB) used for fermentation can help to improve the organoleptic properties of soy products. But metabolic data concerning LAB adapted to soy juice are lacking. The aim of this study was, thus, to decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during fermentation of a soy juice, based on a multidisciplinary approach. This result will contribute to give tracks for a relevant selection of starter. Indeed, the improvement of the organoleptic properties of these types of products could help to promote plant-based proteins in our diet.
ano.nymous@ccsd.cnrs.fr.invalid (Olivier Harlé) 21 Feb 2024
https://hal.inrae.fr/hal-04470095
-
[hal-04465062] The structure of the food matrix at different length scales drives the mechanism of digestion and the nutrient bioaccessibility and bioavailability
The food matrix structure is one of the key drivers to control the fate of food in the digestive tract and, consequently, the kinetics of nutrient release. Using in vitro and in vivo digestion models (pigs), we have demonstrated that, at identical composition, differences in dairy product macrostructure (liquid vs gel vs solid) lead to differences in gastric emptying, protein hydrolysis in the gut and amino acid bioavailability. When macrostructures are identical, differences at the microscopic scale can also have a strong impact on food digestion. For instance, egg white gels made by heat treatment at different pHs and ionic strengths exhibit differences in digestion kinetics depending on the ability of pepsin to diffuse into the egg white gel structure. Several examples of food matrix effect on the bioaccessibility/bioavailability of other nutrients (DHA, vitamins, minerals…) will be given. Correlation between bioaccessibility and bioavailability will be presented for different nutrients. The structure of food at different length scales can therefore be considered as a lever to control the kinetics of nutrients release during digestion and fulfil the nutritional needs of specific populations (elderly, obese, athletes) .
ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 19 Feb 2024
https://hal.inrae.fr/hal-04465062
-
[hal-04464979] Monitoring the effect of consumption temperature of full-fat milk on in vitro gastric digestion using Magnetic Resonance Imaging
This study employed Magnetic Resonance Imaging (MRI) to assess the impact of the consumption temperature of full-fat milk (4 • C, 37 • C, and 60 • C) on its behaviour during in vitro gastric digestion. Using the INFOGEST semidynamic protocol, and replicating human gastric temperature profiles for cold, warm and hot beverages, it was observed that consuming milk at 4 • C delayed protein coagulation compared to 37 • C and 60 • C by more than 5 min. 3D-MRI lipid quantitative analyses showed that fat-rich particles tended to float to the top of the digesta in a process similar to creaming with the 4 • C and 37 • C milks, a phenomenon that was not observed with the 60 • C milk. The quantities of released proteins and free primary amines in the digesta supernatant, indicative of pepsin activity, showed no significant variation with milk temperature. These findings highlight the influence of consumption temperature on the structural reorganization of whole milk during gastric digestion and prompts further inquiry into the potential implications of milk temperature on nutrient delivery into the small intestine.
ano.nymous@ccsd.cnrs.fr.invalid (Conor J Fitzpatrick) 19 Feb 2024
https://hal.inrae.fr/hal-04464979
-
[hal-04443133] Model of steady-state cross flow filtration of colloidal suspensions with formation of non-Newtonian concentration polarization layer and compressible deposit layer
[...]
ano.nymous@ccsd.cnrs.fr.invalid (Hossein Gholamian) 07 Feb 2024
https://hal.inrae.fr/hal-04443133
-
[hal-04440517] Les fermentations : des savoir-faire traditionnels et empiriques aux procédés maitrisés, porteurs d'innovations.
Nourrir 10 milliards de personnes en diminuant l’impact écologique de l’alimentation est un enjeu planétaire majeur pour les 30 prochaines années. Alors que la fermentation est utilisée depuis des millénaires, pourquoi est-elle aujourd’hui perçue comme une puissante source d’innovations alimentaires capable de répondre aux futurs besoins alimentaires ? T
ano.nymous@ccsd.cnrs.fr.invalid (Yves Le Loir) 06 Feb 2024
https://hal.inrae.fr/hal-04440517
-
[hal-04399583] Fava bean (Vicia faba L.) protein concentrate added to beef burgers improves the bioaccessibility of some free essential amino acids after in vitro oral and gastrointestinal digestion
The influence of partial replacement of animal protein by plant-based ingredients on the protein digestibility of beef burgers was investigated. Beef burgers were supplemented with fava bean protein concentrate (FB) or a mixture of FB and flaxseed flour (FBFS), both processed by extrusion, at different levels: 0 (control), 10, 15, and 20 % (w/w). A pilot sensory analysis was conducted to select the percentage of flour inclusion for further assays: control, 10 % FB, and 10 % FBFS. Protein digestibility, amino acid profile, and protein secondary structure of these burgers after in vitro oral and gastrointestinal digestion were studied. In vitro boluses were prepared with the AM2 masticator, simulating normal mastication, and static in vitro digestion of boluses was performed according to the INFOGEST method. Inclusion of 10 % FB in beef burgers did not alter their flavour or tenderness compared to the control, whereas tenderness and juiciness scored slightly higher for the 10 % FBFS burgers compared to 15 % and 20 % FBFS ones. Poor lipid oxidative stability during storage was observed with 10 % FBFS burgers. Total protein content was significantly higher (p < 0.05) in 10 % FB burgers than in control burgers after in vitro oral digestion. Additionally, 10 % FB burgers presented higher amounts of free essential amino acids like isoleucine, leucine, phenylalanine, and valine at the end of digestion, as well as methionine, tyrosine, and histidine. Partial substitution of meat protein by 10 % FB improves the nutritional profile of beef burgers, without altering their sensory qualities.
ano.nymous@ccsd.cnrs.fr.invalid (Susana Ribes) 17 Jan 2024
https://hal.inrae.fr/hal-04399583
-
[hal-04322697] Propionibacterium freudenreichii CIRM-BIA 129 mitigates colitis through S layer protein B-dependent epithelial strengthening. P. freudenreichii inhibits inflammation-induced epithelial break-down
The growing incidence of human diseases involving inflammation and increased gut permeability makes the quest for protective functional foods more crucial than ever. Propionibacterium freudenreichii (P. freudenreichii) is a beneficial bacterium used in the dairy and probiotic industries. Selected strains exert anti-inflammatory effects, and the present work addresses whether the P. freudenreichii CIRM-BIA129, consumed daily in a preventive way, could protect mice from acute colitis induced by dextran sodium sulfate (DSS), and more precisely whether it could protect from intestinal epithelial breakdown induced by inflammation. P. freudenreichii CIRM-BIA129 mitigated colitis severity and inhibited DSS-induced permeability. It limited crypt length reduction and promoted the expression of Zonula Occludens-1 (ZO-1), without reducing interleukin-1beta mRNA (il-1ß) expression. In vitro, P. freudenreichii CIRM-BIA129 prevented the disruption of a Caco-2 monolayer induced by pro-inflammatory cytokines. It increased transepithelial electrical resistance (TEER) and inhibited permeability induced by inflammation, along with an increased ZO-1 expression. Extracellular vesicles (EVs) from P. freudenreichii CIRM-BIA129, carrying the surface layer protein (SlpB), reproduced the protective effect of P. freudenreichii CIRM-BIA129. A mutant strain deleted for slpB (ΔslpB), or EVs from this mutant strain, had lost their protective effects, and worsened both DSS-induced colitis and inflammation in vivo. These results shown that P. freudenreichii CIRM-BIA129 daily consumption has the potential to greatly alleviate colitis symptomss and, particularly, to counter intestinal epithelial permeability induced by inflammation by restoring ZO-1 expression through mechanisms involving S-layer protein B. They open new avenues for the use of probiotic dairy propionibacteria and/or postbiotic fractions thereof, in the context of gut permeability. NEW : 1. P.freudenreichii reduces DSS-induced intestinal permeability in vivo 2. P.freudenreichii does not inhibit inflammation but damages linked to inflammation 3. P.freudenreichii inhibits intestinal epithelial breakdown through S-layer protein B NOTEWORTHY : 1. The protective effects of P.freudenreichii depends on S-layer protein B 2. Extracellular vesicles from P. freudenreichii CB 129 mimic the protective effect of the probiotic ownloaded from journals.physiology.org/journal/ajpgi at INRAE Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (147.100.179.233) on
ano.nymous@ccsd.cnrs.fr.invalid (Marine Mantel) 05 Dec 2023
https://hal.inrae.fr/hal-04322697
-
[hal-04465859] Evaluation environnementale par Analyse de Cycle de Vie d’un nouveau procédé de fabrication de formules infantiles
[...]
ano.nymous@ccsd.cnrs.fr.invalid (Juliane Floury) 19 Feb 2024
https://hal.science/hal-04465859
-
[hal-04483180] Two human milk–like synthetic bacterial communities displayed contrasted impacts on barrier and immune responses in an intestinal quadricellular model
The human milk (HM) microbiota, a highly diverse microbial ecosystem, is thought to contribute to the health benefits associated with breast-feeding, notably through its impact on infant gut microbiota. Our objective was to further explore the role of HM bacteria on gut homeostasis through a "disassembly/reassembly" strategy. HM strains covering the diversity of HM cultivable microbiota were first characterized individually and then assembled in synthetic bacterial communities (SynComs) using two human cellular models, peripheral blood mononuclear cells and a quadricellular model mimicking intestinal epithelium. Selected HM bacteria displayed a large range of immunomodulatory properties and had variable effects on epithelial barrier, allowing their classification in functional groups. This multispecies characterization of HM bacteria showed no clear association between taxonomy and HM bacteria impacts on epithelial immune and barrier functions, revealing the entirety and complexity of HM bacteria potential. More importantly, the assembly of HM strains into two SynComs of similar taxonomic composition but with strains exhibiting distinct individual properties, resulted in contrasting impacts on the epithelium. These impacts of SynComs partially diverged from the predicted ones based on individual bacteria. Overall, our results indicate that the functional properties of the HM bacterial community rather than the taxonomic composition itself could play a crucial role in intestinal homeostasis of infants.
ano.nymous@ccsd.cnrs.fr.invalid (Charles Le Bras) 29 Feb 2024
https://hal.inrae.fr/hal-04483180
-
[hal-04213765] Beef protein ingredients from fat rendering process are promising functional ingredients
The valorization of co-products may be a promising way to meet the dual challenge of increasing global food resources and sustainability of food systems. In particular, meat co-products may be nutritionally interesting protein resources, if they offer functional properties in accordance with food applications. In that aim, two bovine co-products, resulting from the fat rendering process, have been characterized, regarding the protein solubility, gelling, and emulsifying properties. The effect of protein concentration, pH variation and NaCl addition on these properties was tested. Despite an effect of the ionic strength on the protein solubility of the two ingredients, a little or no significant impact was observed on the functionalities. Similarly, the functional properties were scarcely affected by pH. In the end, the protein concentration has proven to be the only important parameter, which points to an easy utilization of these ingredients in many food conditions.
ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 21 Sep 2023
https://hal.inrae.fr/hal-04213765
-
[anses-04453336] Avis de l'Anses relatif à un document d’appui aux lignes directrices de l’arrêté du 7 mars 2011 relatives à l’évaluation de l'efficacité antimicrobienne des auxiliaires technologiques utilisés comme agents de décontamination des denrées d’origine végétale
Un auxiliaire technologique est défini par le règlement (CE) n° 1333/2008 comme « toute substance : 1) non consommée comme ingrédient alimentaire en soi ; 2) volontairement utilisée dans la transformation de matières premières, de denrées alimentaires ou de leurs ingrédients pour répondre à un certain objectif technologique pendant le traitement ou la transformation ; et 3) pouvant avoir pour résultat la présence non intentionnelle mais techniquement inévitable de résidus de cette substance ou de ses dérivés dans le produit fini, à condition que ces résidus ne présentent pas de risque sanitaire et n’aient pas d’effets technologiques sur le produit fini ». Le décret n° 2011-509 du 10 mai 2011 fixe les conditions d’autorisation et d’utilisation des auxiliaires technologiques pouvant être employés dans la fabrication des denrées destinées à l'alimentation humaine. L’arrêté du 7 mars 2011 définit les prescriptions relatives à la constitution d’un dossier de demande d’autorisation d’emploi des auxiliaires technologiques dans une annexe intitulée « LIGNES DIRECTRICES POUR LA CONSTITUTION DES DOSSIERS […] ». La note d’appui scientifique et technique de l’Anses du 5 octobre 2018 (Anses 2018c) est également un document de référence et d’appui pour la constitution de ces dossiers. Elle apporte des précisions sur les données à fournir pour les aspects relatifs à l’innocuité et à la sécurité d’emploi, au regard des prescriptions susmentionnées. L’annexe de l’arrêté du 7 mars 2011 précise également qu’ « une justification de l'usage, de l'intérêt et de l'efficacité de la substance ou du mélange de substances, ainsi que l'explication du mode d'action et du rôle technologique dans le procédé de transformation, devraient être fournies, mentionnant les actions technologiques principales recherchées et secondaires éventuelles, si connues ». A cet égard, l’Afssa (Agence française de sécurité sanitaire des aliments) avait formulé en 2005 des « recommandations pour la présentation des données permettant d’évaluer l’efficacité des antimicrobiens appliqués sur, ou incorporés dans, les aliments » (Afssa 2005). L’expérience montre que les dossiers contiennent souvent des informations parcellaires et insuffisantes pour que l'Agence puisse évaluer l'efficacité antimicrobienne revendiquée par le pétitionnaire. Dans ce contexte, l’Anses a été saisie pour expliciter, par un document scientifique et technique, les termes des lignes directrices de l’arrêté relatives à l'efficacité antimicrobienne des auxiliaires technologiques. Ce document a vocation à se substituer aux recommandations publiées par l’Afssa en 2005. Cette expertise ne concerne que la catégorie d’auxiliaires technologiques « agents de décontamination des produits végétaux » mentionnée dans l’annexe 1 du décret n° 2011-509, c’est-à-dire les « substances utilisées pour réduire ou maîtriser la contamination des denrées alimentaires d’origine végétale inhérente à leur provenance. Leur utilisation ne doit en aucune manière se substituer aux bonnes pratiques d’hygiène et leur utilisation doit être suivie d’une élimination par rinçage » [Saisine liée n° 2003-SA-0363]
ano.nymous@ccsd.cnrs.fr.invalid (Régine Talon) 13 Feb 2024
https://anses.hal.science/anses-04453336
-
[hal-04317337] Human milk bacteria individually or as a synthetic community exhibited contrasted immunomodulatory profiles and impact on the gut epithelial barrier
Breastfeeding is recommended for the first 6 months of life. Many bioactive compounds of the human milk (HM) support the development of the intestinal immune system and barrier functions in infants. Our hypothesis was that HM microbiota contributes to these health benefits. Our objective was to characterise in vitro the role of HM bacteria, either individually or combined in synthetic communities (SynCom), on gut homeostasis. A collection of bacterial isolates, reflecting HM microbiota composition, was made from 28 healthy mothers exclusively breastfeeding. Firstly, the immunomodulatory profile of 84 HM bacterial isolates belonging to 38 species was characterized using blood mononuclear cells (PBMC). Secondly, the impact of a subset of 29 strains was deeply investigated on epithelial immune and barrier functions using a quadricellular (Caco2, HT29-MTX-E12, M cell, THP1 cells) model of the intestinal epithelium. Strains were characterized for their ability to modulate cellular IL-10 and TNF-α production and the expression of genes related to the barrier, immune and apoptosis/proliferation functions. Based on these results, 2 SynComs were designed and characterized on the quadricellular model. HM bacteria displayed a large range of immunomodulatory properties. Using MultiDimensionate Scaling (MDS) on IL-10 and TNF-α production by PBMC, isolates were classified into 5 groups with specific signatures, highlighting the anti- and/or pro-inflammatory profiles of HM bacteria. Further, the MDS analysis of cytokine production and gene expressions of the quadricellular model stimulated by each of the 29 bacteria, classified strains into 3 groups named Quadri1, 2 and 3, according to their immunomodulatory activity and their impact on the epithelial barrier function. The composition of each group did not reveal major taxonomic biases between the 3 groups, but a diversity of the HM bacteria impact on gut epithelium within each genus or species. Quadri3 and, to a lesser extent, Quadri1 strains stimulated the immune function whereas Quadri2 hardly affected it. Besides, Quadri1 and 3 strains reinforced the epithelial barrier whereas an opposite effect was observed with Quadri2 strains. Finally, strains belonging to prevalent HM genera and with contrasted immunomodulatory profiles were assembled in two HM-like SynCom of 11 strains. The 2 Syncoms displayed different immunomodulatory properties, yet less contrasted than individual strains, whereas they both exhibited beneficial impact on barrier function. This study showed the great diversity of immunomodulatory potential and impact on the barrier function of HM bacteria, individually or assembled in SynCom, highlighting the potential of the HM microbiota to modulate the intestinal development.
ano.nymous@ccsd.cnrs.fr.invalid (Charles Le Bras) 01 Dec 2023
https://hal.inrae.fr/hal-04317337
-
[hal-04350660] Microbial communities of a variety of 75 homemade fermented vegetables
Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to investigate the microbial communities and the safety of French homemade fermented vegetables, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture were collected from citizens and characterized for pH, NaCl concentration, and microbiology by culturomics and 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) and yeast isolates were identified by 16S rRNA gene sequencing and D1/D2 domains of the large subunit of the rRNA gene, respectively. The 75 collected samples contained 23 types of vegetables, mainly cabbage, followed by carrots and beets, and many mixtures of vegetables. They were 2 weeks to 4 years old, and their median pH was 3.56, except for two samples with a pH over 4.5. LAB represented the dominant viable bacteria. LAB concentrations ranged from non-detectable values to 8.7 log colony-forming units (CFU)/g and only depended on the age of the samples, with the highest most frequently observed in the youngest samples (<100 days). The 93 LAB isolates identified belonged to 23 species, the two mains being Lactiplantibacillus pentosus/plantarum and Levilactobacillus brevis. The other microbial groups enumerated (total aerobic bacteria, halotolerant bacteria, Gram-negative bacteria, and acetic acid bacteria) generally showed lower concentrations compared to LAB concentrations. No pathogenic bacteria were detected. Viable yeasts were observed in nearly half the samples, at concentrations reaching up to 8.0 log CFU/g. The 33 yeast clones identified belonged to 16 species. Bacterial metabarcoding showed two main orders, namely, Lactobacillales (i.e., LAB, 79% of abundance, 177 of the 398 total ASVs) and Enterobacterales (19% of abundance, 191 ASVs). Fifteen LAB genera were identified, with Lactiplantibacillus and Levilactobacillus as the most abundant, with 41 and 12% of total reads, respectively. Enterobacterales members were mainly represented by Enterobacteriaceae and Yersiniaceae. This study is the first wide description of the microbiota of a large variety of homemade fermented vegetables and documents their safety.
ano.nymous@ccsd.cnrs.fr.invalid (Anne Thierry) 18 Dec 2023
https://hal.inrae.fr/hal-04350660
-
[hal-04341836] Poligny. Une boisson faite à partir du petit lait : des chercheurs y pensent
Le projet européen FAIRCHAIN coordonné par INRAE (Institut National de Recherche pour L'Agriculture, L'Alimentation et L'Environnement) se terminera fin 2024 et porte, entre autre, sur les résultats de la valorisation du lactosérum (petit lait) et sa distribution qui ont été présentés et discutés à Poligny, dans les bâtiments de l'Enilbio
ano.nymous@ccsd.cnrs.fr.invalid (Isabelle Grandvaux) 13 Dec 2023
https://hal.inrae.fr/hal-04341836v2
-
[hal-04341776] Ces chercheurs de l’Enilbio qui testent de nouveaux débouchés pour le petit-lait: Deux produits retenus sur les neuf élaborés
L’Inrae de Rennes travaille sur un programme européen dénommé Fairchain. Ce projet, développé dans huit pays, a pour objectif de proposer des solutions technologiques, organisationnelles et sociales, innovantes, dans les secteurs des produits laitiers et des fruits et légumes. C’est ainsi que l’Inrae de Rennes a sollicité l’Eniblio dans la recherche et le développement. Le projet dure quatre ans. « Il a pour objectif d’aider les petites et moyennes entreprises à devenir plus compétentes », affirme Geneviève Gésan-Guiziou. Y sont inscrites les notions de partage de valeur, reconnaissance et traçabilité du produit dans une filière courte. C’est bien le cas en Franche-Comté avec le petit-lait récupéré à Vevy, travaillé avec des jus de fruits de Sellières. Le projet intègre une dimension de réutilisation du verre. Les jus sont conservés dans les bouteilles issues de la filière J’aime mes bouteilles, dont les consignes se font principalement dans les Biocoop.
ano.nymous@ccsd.cnrs.fr.invalid (Maryline Chalon) 13 Dec 2023
https://hal.inrae.fr/hal-04341776
-
[hal-04344691] La qualité des ingrédients protéiques laitiers impacte la physiologie intestinale et le microbiote d’un modèle animal du nourrisson
Les préparations pour nourrissons (PPNs), seul substitut adéquat du lait humain, sont des matrices complexes qui nécessitent de nombreux ingrédients et étapes de transformation. Précédemment, nous avons montré que la qualité des ingrédients protéiques laitiers des PPNs modulaient leur microstructure, leurs cinétiques digestives in vitro et in vivo. L'objectif était donc d’évaluer l'impact de la qualité des protéines laitières sur la physiologie intestinale et le microbiote. Trois PPNs contenant des protéines du lactosérum avec différents niveaux de dénaturation (PPNs-A/-B) ou des caséines d’organisation différentes (PPNs-B/-C) ont été fabriquées. Vingt-quatre mini-porcelets Yucatan, ont reçu l'une des trois PPNs entre 2 et 21 jours d’âge. Les contenus et tissus digestifs ont été analysés via des approches métagénomique, histologique, de perméabilité ex vivo et d’expression génique. Des analyses statistiques univariée et multivariée ont été réalisées. La perméabilité paracellulaire colique était augmentée et un léger boost immunitaire était observé pour les porcelets nourris avec la PPN-C par rapport à la PPN-A, en faveur de la PPN-C, comparativement aux données d’une étude récente sur le lait humain chez le porcelet (Charton et al., 2022). L’expression colique de certains transporteurs d'acides aminés était diminuée chez les porcelets nourris avec la PPN-C par rapport à la PPN-A. La composition du microbiote était similaire selon les régimes et seule la composition fécale en acides gras libres différait selon l’origine du lactosérum dans les PPNs. L’utilisation de lactosérum idéal et la modulation de l’organisation des caséines semblent se présenter comme des pistes d’améliorations pour les PPNs.
ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 14 Dec 2023
https://hal.inrae.fr/hal-04344691
-
[hal-04342725] Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance
Introduction et but de l’étude : La demande croissante en protéines conduit à la recherche de sources alternatives. La valorisation de coproduits, comme les coproduits carnés peu valorisés dans l’alimentation humaine, est une voie prometteuse pour relever ce défi, qui s’inscrit par ailleurs dans le principe d’économie circulaire. La présente étude visait à évaluer la qualité nutritionnelle de deux ingrédients protéiques d’origine bovine (Greasy Greaves Recovered Proteins-GGRP et Water Recovered Proteins-WRP), tous deux coproduits du processus de fonte des graisses. Matériel et méthodes : La digestibilité iléale vraie (TID), le score d'acides aminés indispensables digestibles (DIAAS) et la cinétique de libération des acides aminés plasmatiques (AA) ont été mesurés sur ces deux ingrédients protéiques chez dix porcs en croissance selon un plan expérimental en cross- over. Chaque ingrédient protéique était inclus dans un régime expérimental en tant que seule source de protéines brutes (CP) et d'AAs, de sorte que les régimes étaient iso-azotés. Le dioxyde de titane (3 g/kg) a été utilisé comme marqueur non digestible. Un régime sans protéine, administré à la fin de la période expérimentale, a permis d’évaluer les pertes endogènes en N et AA. Des échantillons de digesta et de sang ont été prélevés tout au long des 9 heures suivant l'ingestion d'un repas et les teneurs en azote (N) et AAs ont été analysées respectivement par la méthode Dumas et par chromatographie par échange d'ions. Les données ont été analysées statistiquement à l'aide de modèles linéaires. Résultats et analyse statistique : La TID du N total n'était pas différente (p > 0,05) entre WRP et GGRP (84,2 ± 3,2 et 81,2 ± 2,3 %, respectivement ; moyenne ± écart-type). Le principal AA limitant était le tryptophane pour les deux ingrédients protéiques, avec un DIAAS beaucoup plus élevé pour le GGRP (74 %) que pour le WRP (18 %) pour les enfants âgés, adolescents et adultes. La cinétique de libération des AAs différait selon les protéines, la concentration plasmatique postprandiale d'AA atteignant sa valeur maximale plus tôt pour le WRP (3 h) que pour le GGRP (5 h). La concentration plasmatique des AA totaux et essentiels était plus élevée (p < 0,001) avec le repas GGRP qu'avec le repas WRP ; l'inverse était vrai pour l'urée (p < 0,001). La différence de concentration plasmatique en urée suppose un catabolisme hépatique des AA et un déficit en AA essentiel plus important pour le WRP par rapport au GGRP. A l’inverse une meilleure utilisation des AA pour la synthèse protéique est envisagée pour le GGRP. Conclusion : Le GGRP a une qualité nutritionnelle adaptée pour répondre aux besoins des enfants âgés, adolescents et adultes, tandis que le WRP doit être complété par d'autres sources de protéines riches en AA essentiels pour répondre aux besoins nutritionnels.
ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 13 Dec 2023
https://hal.inrae.fr/hal-04342725
-
[hal-04342627] Développement et digestion in vitro de produits laitiers adaptés aux besoins nutritionnels spécifiques des personnes âgées
Il est généralement admis que le vieillissement entraine des modifications de la fonctionnalité du système digestif qui se traduisent par une diminution de la digestibilité des aliments, ce qui pourrait notamment affecter l’effet anabolisant d’aliments riches en protéines, mais les études portant sur ce sujet sont rares. L’objectif principal de cette étude était donc d’améliorer notre connaissance de la digestion de produits laitiers riches en protéines dans le tractus gastrointestinal vieillissant afin de mieux cibler les besoins spécifiques des personnes âgées (>65ans) lors de la formulation de nouveaux aliments cherchant à promouvoir la santé musculaire Matériel et méthodes Pour cela, nous avons développé deux fromages à tartiner contenant 20% de lipides et 24% de protéines, avec un ratio caséines/protéines sériques soit de 80/20 (observé typiquement dans le lait de vache), soit de 20/80, par opposition et avec l’intention d’améliorer et de prolonger la libération postprandiale d’acides aminés essentiels (en particulier la leucine) pour stimuler la synthèse des protéines musculaires. Ces deux produits ont ensuite été digérés in vitro en utilisant le modèle de digestion statique INFOGEST adulte classique [1], ainsi que la nouvelle version de ce modèle, publiée récemment et adaptée pour représenter au mieux la digestion des personnes âgées [2]. Cela nous permet tout d’abord d'étudier in vitro l'influence de l'âge sur la lipolyse et la protéolyse de ces deux produits, mais également d'évaluer l'impact de la composition protéique des produits sur leur digestion in vitro. Résultats et analyses statistiques L'hydrolyse des protéines par la pepsine est plus lente dans les conditions de digestion correspondant aux personnes âgées et, par conséquent, malgré une durée de phase gastrique plus longue, le degré de protéolyse atteint à la fin de la phase gastrique est plus faible avec le modèle personne âgée qu'avec le modèle adulte classique. De plus, deux scénarios différents sont observés selon le ratio caséines/protéines sériques étudié : la protéolyse est plus lente en phase gastrique pour le ratio 80/20 que pour le 20/80. En fin de phase intestinale, le degré de protéolyse reste significativement plus faible avec le modèle personne âgée qu'avec le modèle adulte. Cependant, contrairement à ce qui était attendu, des concentrations plus faibles en leucine libre semblent être observées dans les digestats à la fin de la phase intestinale lorsque le fromage contient une majorité de protéines sériques. Conclusion Les conditions de digestion utilisées influencent de manière significative la cinétique et l'étendue de la protéolyse en phase gastrique et intestinale in vitro. L’analyse des résultats concernant la lipolyse est en cours (GC-FID), ainsi qu’une étude clinique comparant l'effet de ces deux produits sur la synthèse musculaire postprandiale d’un groupe de personnes âgées, ce qui devrait nous permettre de déterminer si nos résultats sont pertinents physiologiquement.
ano.nymous@ccsd.cnrs.fr.invalid (Anaïs Lavoisier) 13 Dec 2023
https://hal.inrae.fr/hal-04342627
-
[hal-04353506] La qualité des ingrédients protéiques laitiers impacte la physiologie intestinale et le microbiote d’un modèle animal du nourrisson
Les préparations pour nourrissons (PPNs), seul substitut adéquat du lait humain, sont des matrices complexes qui nécessitent de nombreux ingrédients et étapes de transformation. Dans des études précédentes, nous avons montré que la qualité des ingrédients protéiques laitiers des PPNs modulaient leur structure, leurs cinétiques de digestion in vitro et les concentrations plasmatiques in vivo en acides aminés chez un modèle du nourrisson. L'objectif de cette étude était donc d’évaluer l'impact de la structure et de la qualité des lait humaindes PPNs sur la physiologie intestinale et le microbiote. Trois PPNs iso-azotées ont été formulées conformément à la réglementation européenne en vigueur, en utilisant des protéines de lactosérum (PS) de différentes origines (lactosérum de fromagerie : PPN-A, vs. lactosérum idéal : PPNs-B/-C) et de différents niveaux de dénaturation (élevé : PPN-A, vs. faible : PPNs-B/-C), et des caséines dont l’organisation supramoléculaire était différente (micellaire : PPNs-A/-B, vs. non-micellaire : PPN-C), avec un ratio PS/caséine de 60/40. Vingt-quatre mini-porcelets Yucatan, utilisés comme modèle du nourrisson, ont reçu l'une des trois PPNs entre 2 et 21 jours d’âge. La composition et l'activité du microbiote intestinal, la perméabilité en chambres d’Ussing et l'expression intestinale des gènes codant des protéines impliquées dans les fonctions barrière, immunitaire, entéroendocrine et de transport des nutriments ont été analysées. Des analyses statistiques univariée et multivariée ont été réalisées. La perméabilité paracellulaire colique ex vivo était plus élevée chez les porcelets nourris avec la PPN-C que chez les porcelets nourris avec les PPNs-A/-B, et plusieurs gènes codant pour des protéines des jonctions serrées (occludine et claudines-3 et -4) étaient également moins exprimées chez les porcelets nourris avec la PPN-C. La combinaison de la modulation de l'origine du lactosérum et de l'organisation des caséines a induit une légère augmentation de la réponse immunitaire colique (SOCS3, PIGR et TNFα) chez les porcelets nourris avec la PPN-C par rapport à ceux nourris avec la PPN-A. L'analyse multidimensionnelle a montré que l'expression de certains transporteurs d'acides aminés (SLC15A1, SLC7A7, SLC6A19, SLC7A9) contribuait à discriminer les porcelets nourris avec la PPN-C des porcelets nourris avec la PPN-A au travers d’une diminution de l’expression colique de ces transporteurs chez les porcelets nourris avec la PPN-C. Les indices de diversités α- et β du microbiote dans l'iléon, le côlon et les fèces n'étaient pas différents entre les PPNs et seules quelques modifications de la composition ont été observées au niveau des genres dans le côlon. La composition en acides gras libres différait entre les PPNs avec un taux d'acétate moins faible et un taux de butyrate plus élevé dans les fèces des porcelets nourris avec les PPNs-B/-C par rapport aux porcelets nourris avec la PPN-A. Bien qu'aucune corrélation significative entre le microbiote (composition et activité) et les fonctions physiologiques modulées (barrière, immunité et transporteurs d'acides aminés) n'ait été mise en évidence, l'hypothèse serait que les différences de cinétique digestive précédemment démontrées entre les PPNs modifieraient le substrat colique disponible pour l'activité fermentaire du microbiote, modulant à son tour les métabolites bactériens interagissant avec l'épithélium et par conséquent, influençant la maturation de ce dernier. Comparativement, les modifications de la perméabilité de la barrière épithéliale intestinale et de la réponse immunitaire des porcelets nourris avec la PPN-C que nous avons mesurées, étaient plus proches de celles observées dans une autre étude (Charton et al. 2022) chez des porcelets nourris avec du lait humain qu’avec une PPN, suggérant que la qualité des ingrédients sériques laitiers et l’organisation des caséines peuvent participer aux propriétés physiologiques des PPNs.
ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 19 Dec 2023
https://hal.inrae.fr/hal-04353506
-
[anses-04350896] Avis de l'Anses relatif à la présence de parasites Toxocara spp. dans les viandes de sanglier sauvage
Des analyses sur les carcasses de sangliers sauvages inspectées dans les établissements français de traitement de gibiers sauvages ont révélé depuis deux ans la présence régulière de larves de Toxocara spp. Ce constat a conduit les services vétérinaires d'inspection à saisir ces carcasses, conformément à l'article 45 du règlement d'exécution (UE) n°2019/627 de la Commission du 15 mars 2019 qui prévoit que les viandes présentant une infestation parasitaire sont déclarées impropres à la consommation humaine. La problématique pour le gestionnaire est double. Le premier enjeu est lié au risque de toxocarose pour les consommateurs de viandes de sanglier et des recommandations relatives à la conservation et la cuisson des viandes à adresser aux chasseurs. Le second enjeu est relatif à la gestion des lots de sangliers détectés positifs. Les demandes instruites dans le cadre de cette expertise sont les suivantes : Demande 1 : Établir un profil de risque pour Toxocara spp. dans les viandes de sanglier sauvage. Demande 2 : Évaluer l’efficacité de traitements assainissants de la carcasse sur la viabilité du parasite Toxocara spp., plus particulièrement la congélation et la cuisson, dans le cas où ces traitements sont réalisés, soit par les établissements du secteur alimentaire, soit directement par les consommateurs.
ano.nymous@ccsd.cnrs.fr.invalid (Philippe Fravalo) 12 Mar 2024
https://anses.hal.science/anses-04350896
-
[hal-04321019] A Shared Perspective on in Vitro and in Vivo in Models to Assay Intestinal Transepithelial Transport of Food Compounds
Assessing nutrient bioavailability is complex, as the process involves multiple digestion steps, several cellular environments, and regulatory-metabolic mechanisms. Several in vitro models of different physiological relevance are used to study nutrient absorption, providing significant challenges in data evaluation. However, such in vitro models are needed for mechanistic studies as well as to screen for biological functionality of the food structures designed. This collaborative work aims to put into perspective the wide-range of models to assay the permeability of food compounds considering the particular nature of the different molecules, and, where possible, in vivo data are provided for comparison.
ano.nymous@ccsd.cnrs.fr.invalid (Arancha Hevia) 04 Dec 2023
https://hal.inrae.fr/hal-04321019
-
[hal-04317931] Human milk metabolites are bioactive and can modulate gut physiology : in vitro study in a pluricellular model of intestinal epithelium
Human milk (HM) is associated with major short- and long-term health benefits for infants. However, infant formulas (IF), substitutes for HM, are widely used for infant nutrition. Although these IFs meet the nutritional needs of newborns, they are devoid of many bioactive compounds present in HM, such as immunoglobulins, hormones and a multitude of metabolites. HM metabolites include short chain fatty acids (SCFAs) (butyric acid, acetic acid, propionic acid), polyamines (putrescine, spermine, spermidine), tryptophan derivatives (indole, indole-lactic acid, kynurenine) as well as GABA and lactate. These metabolites are known to be produced within the gastrointestinal tract by the intestinal microbiota and to have effects on the host physiology but their relevance in HM has not been studied so far. The objective of our study was therefore to decipher the effects of HM metabolites on intestinal physiology using an in vitro pluricellular and polarized model of intestinal epithelium, including Caco-2 (as enterocytes), HT-29 MTX (as goblet cells), NCI-H716 (as enteroendocrine cells) and M cells. HM metabolites were studied at concentrations close to those found in HM, that is quite low. Their effects on trans-epithelial electric resistance (TEER) and on the expression of genes involved in the intestinal barrier, immune, antioxidant, endocrine and digestive functions were analyzed. SCFAs strongly modulated different intestinal functions, particularly the immune one with a significant downregulation of genes coding for IL-8, MyD88 and TFF3. They also modulated genes encoding tight junctions, as did GABA and polyamines, upregulating CLDN3, TJP1 and CLDN4 respectively and downregulating CLDN1 for SCFA and polyamines and CLDN7 for GABA. In parallel SCFAs significantly increased TEER, highlighting a potential reinforcing effect on the epithelial barrier while polyamines and GABA had no effect on TEER. Finally, SCFAs, GABA and lactic acid modulated the expression of some transporters involved in nutrition such as MCT1, GLUT1 and SGLT1 respectively. HM metabolites, despite their low concentration, are able to impact the intestinal barrier physiology, inviting us to consider their implementation in IF for a better mimicry of HM health benefits.
ano.nymous@ccsd.cnrs.fr.invalid (Sarah Blanchet) 01 Dec 2023
https://hal.inrae.fr/hal-04317931
-
[hal-04302538] Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative products
For reasons linked to lifestyle, health, nutrition and sustainability, our diets are tending to change, in particular by rebalancing animal and plant sources in Western diet. This leads to the development of new food products, particularly fermented ones. Actually, fermentation can confer hedonic, hygienic and probiotic properties to fermented products. Fermented dairy products are well known, while legume-based fermented dairy analogues are less familiar. The development of legume-based fermented products requires a combination of knowledge of the raw material and of bacterial potential, in order to select bacterial strains with appropriate functions. In our study, new fermented products were developed based on milk, on plant-based analogues, and on the mixes thereof, fermented by lactic acid bacteria and/or propionic acid bacteria, selected on their capability to hydrolyze carbohydrates, proteins and on their immunomodulatory properties. By taking advantage of the functional complementarity between strains, we designed bacterial consortia capable of transforming different raw materials into functional fermented food products, with improved technofunctional and health properties. The development of such fermented products also raises the question of how positive interactions between bacteria can be promoted in order to improve the final qualities of these products.
ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 23 Nov 2023
https://hal.inrae.fr/hal-04302538
-
[hal-04302599] Extracellular Vesicles and Surface Layer Proteins as the post-biotic active ingredient of the probiotic bacterium Propionibacterium freudenreichii against colitis and mucositis
Gut inflammation constitutes a growing health concern in developed countries. It coincides with dysbiosis, including a lack of anti-inflammatory bacteria. As an example, propionibacteria are lacking in the microbiota of newborns which develop necrotizing enterocolitis. We investigated immunomodulatory properties of Propionibacterium freudenreichii. A screening led to the selection of P. freudenreichii CIRM-BIA129, a strain inducing high levels of regulatory IL-10 in human PBMCs. Consumption of this strain protected mice from colitis induced either by TNBS or by DSS. It alleviated severity of symptoms, modulated local and systemic inflammation, as well as colonic oxidative stress and epithelial cell damages. It further mitigated severity of mucositis induced by 5-fluorouracyl, preventing weight loss, reducing inflammation and mucosal damages. Mutation of the slpB gene, encoding a key surface layer protein, suppressed this immunomodulatory effect and the resulting slpB mutant induced a rather proinflammatory response and failed to prevent mucositis. Accordingly, consumption of Lactococcus lactis NCDO 2118 harboring pXIES-SEC:slpB and expressing the propionibacterial SlpB reduced severity of colitis, lowered weight loss, disease activity index, shortening of the colon length, and histopathological score, compared with mice treated with L. lactis NCDO 2118 wild-type strain. P. freudenreichii was further shown to produce extracellular vesicles (EVs), which mimic the immunomodulatory features of propionibacteria in vitro by modulating NF-κB transcription factor activity and IL-8 release in cultured human intestinal epithelial cells (HIEC). Proteomic analysis revealed presence of surface layer (S-layer) proteins, including SlpB, in these EVs. Guanidine treatment of P. freudenreichii intact cells leads to extraction of surface proteins, which constitute the S-layer, the outmost structure of bacteria. These extracted proteins also mimic the effect of propionibacteria, inducing IL-10 in immune cells and modulating NF-κB and IL-8 in HIEC. This work emphasizes the importance of extractable surface proteins, including SlpB, and of EVs, in P. freudenreichii probiotic effects. It opens perspectives for the development of probiotic and postbiotic products aimed at decreasing inflammation.
ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 23 Nov 2023
https://hal.inrae.fr/hal-04302599
-
[hal-04302652] Dairy starters as "2-in-1" probiotic microorganisms fermenting foods and modulating gut mucosal immunity
The gut microbiota plays a crucial role in the regulation of mucosal immunity and of the function of the intestinal barrier. Dysbiosis is accordingly associated with rupture of mucosal immune homeostasis, leading to inflammatory intestinal diseases. In this context, probiotic bacteria, including a new generation of intestinal probiotics, can maintain intestinal homeostasis and promote health. Surprisingly, little is known about the impact of fermented dairy products in this context, while they represent our main source of live and active bacteria. Indeed, they provide, through our daily diet, a high number of bacteria whose effect on mucosal immunity deserves attention. Among bacteria ingested in fermented dairy products, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactococcus lactis and Propionibacterium freudenreichii are on top, as they are ingested in high concentrations (close to 109 ufc per gram of product) in fermented milks or cheeses.
ano.nymous@ccsd.cnrs.fr.invalid (Nassima Illikoud) 23 Nov 2023
https://hal.inrae.fr/hal-04302652
-
[hal-04308495] Comprehensive probiogenomics analysis of the commensal Escherichia coli CEC15 as a potential probiotic strain
Background Probiotics have gained attention for their potential maintaining gut and immune homeostasis. They have been found to confer protection against pathogen colonization, possess immunomodulatory effects, enhance gut barrier functionality, and mitigate inflammation. However, a thorough understanding of the unique mechanisms of effects triggered by individual strains is necessary to optimize their therapeutic efficacy. Probiogenomics, involving high-throughput techniques, can help identify uncharacterized strains and aid in the rational selection of new probiotics. This study evaluates the potential of the Escherichia coli CEC15 strain as a probiotic through in silico, in vitro, and in vivo analyses, comparing it to the well-known probiotic reference E. coli Nissle 1917. Genomic analysis was conducted to identify traits with potential beneficial activity and to assess the safety of each strain (genomic islands, bacteriocin production, antibiotic resistance, production of proteins involved in host homeostasis, and proteins with adhesive properties). In vitro studies assessed survival in gastrointestinal simulated conditions and adhesion to cultured human intestinal cells. Safety was evaluated in BALB/c mice, monitoring the impact of E. coli consumption on clinical signs, intestinal architecture, intestinal permeability, and fecal microbiota. Additionally, the protective effects of both strains were assessed in a murine model of 5-FU-induced mucositis. Results CEC15 mitigates inflammation, reinforces intestinal barrier, and modulates intestinal microbiota. In silico analysis revealed fewer pathogenicity-related traits in CEC15, when compared to Nissle 1917, with fewer toxin-associated genes and no gene suggesting the production of colibactin (a genotoxic agent). Most predicted antibiotic-resistance genes were neither associated with actual resistance, nor with transposable elements. The genome of CEC15 strain encodes proteins related to stress tolerance and to adhesion, in line with its better survival during digestion and higher adhesion to intestinal cells, when compared to Nissle 1917. Moreover, CEC15 exhibited beneficial effects on mice and their intestinal microbiota, both in healthy animals and against 5FU-induced intestinal mucositis.
ano.nymous@ccsd.cnrs.fr.invalid (Tales Fernando da Silva) 27 Nov 2023
https://hal.inrae.fr/hal-04308495
-
[hal-04317906] Post-milking application of a Lacticaseibacillus paracasei strain on the teat skin as a new microbial strategy to prevent bovine mastitis.
Bovine mastitis is an inflammation of the mammary gland generally due to an intramammary infection. Prophylactic treatments mostly rely on post-milking teat disinfection with chemical products such as iodine. However, the latter are questioned due to a possible irritation of the teat skin but also dissemination of residues in milk and environment. Besides, the antibiotics commonly used to treat mastitis are unfortunately not entirely effective and may contribute to the risk of dissemination of antimicrobial resistance, inviting us to explore alternative solutions. Here, a microbial strategy to prevent mastitis was explored, aiming to improve the barrier effect of the teat microbiota, through the application of a lactic acid bacteria (LAB) strain. Firstly, the impact of Lacticaseibacillus paracasei CIRM BIA 1542 application on the teat skin was explored on 23 Holstein cows in mid-lactation. Treatment (LAB, iodine or no treatment) was applied twice a day post-milking on the 4 quarters of healthy animals for 15 days. Blood, milk samples and teat skin swabs were collected at D1, D8, D15 and D26 to evaluate the LAB treatment impact at the microbial, immune and physiological levels. Data were analyzed using an analysis of variance based on mixed models. L. paracasei CIRM BIA 1542 was transiently present on teat skin and in foremilk during the 15 days of treatment, but not in the cisternal milk. Total microbial population on teat skin, in foremilk and cisternal milk was significantly increased in LAB-treated cows compared with iodine-treated cows (p < 0.05). However, no pathogen was found in cisternal milk. Ongoing analyses will evaluate the impact on teat skin and in foremilk microbiota using metataxonomic. In addition, LAB treatment did not trigger any major inflammatory response in the mammary gland: no significant impact was observed on milk somatic cell scores, although interleukin 8 released in milk tended to be slightly higher in LAB-treated cows compared with others. Finally, LAB treatment had no impact on the functionality and the integrity of the mammary epithelium, as revealed by no significant effect on milk yield and composition, nor on the mammary epithelial cell exfoliation rate into milk or the milk Na+:K+ ratio. Altogether, these results indicate that a topical treatment with L. paracasei CIRM BIA 1542 is safe with regard to mammary gland physiology and immune system, while impacting its microbiota, inviting us to further explore its effectiveness for mastitis prevention.
ano.nymous@ccsd.cnrs.fr.invalid (Coralie Goetz) 01 Dec 2023
https://hal.inrae.fr/hal-04317906
-
[hal-04321108] Development of a functional dairy snack containing oleoylethanolamide that reduces food intake in normal-weight and obese minipigs
Oleoylethanolamide (OEA) is a safe bioactive lipid that demonstrated strong anorexigenic properties in preclinical and clinical models. In order to evaluate the importance of OEA delivery kinetic on its anorectic properties, we developed OEA-containing dairy snacks with either a liquid or a semi-solid form. The OEA+ liquid snack, but not the semi-solid one, reduced by 14 and 18 % the amount of feed eaten by normal-weight and obese minipigs, respectively, in an eating behavior test performed 4 h after snack ingestion. In vitro digestion experiments revealed that OEA release in intestinal digesta was greatly enhanced when the snack was liquid compared to the semi-solid structure. Kinetic investigations of several plasma parameters after liquid snack ingestion points towards different potential mechanism depending upon the minipig weight status, with an effect of the OEA+ liquid snack likely on endocannabinoid and other related N-acylethanolamine metabolism in normal-weight minipigs and on ketogenesis in obese ones.
ano.nymous@ccsd.cnrs.fr.invalid (Gaëlle Boudry) 04 Dec 2023
https://hal.inrae.fr/hal-04321108
-
[hal-04299538] The structure of the food matrix at different length scales affects the mechanisms of digestion and the nutrient bioavailability
[...]
ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 22 Nov 2023
https://hal.inrae.fr/hal-04299538
-
[hal-04299256] New Insights into Host-Pathogen Interactions of Staphylococcus aureus: Involvement of Extracellular Vesicles to Manipulate Host Cells
Introduction and objectives Like almost all living cells, Staphylococcus aureus produced extracellular vesicles (EVs), which are composed of a lipid bilayer protecting a large number of bioactive molecules such as proteins, lipids, metabolites and nucleic acids. In the past years, there has been growing interest for EVs of bacteria due to their roles in infection and pathogenesis. Indeed, many studies demonstrate their involvement in cell-to-cell communication by transporting and transferring their cargo to recipient cells. EVs may have distinct activities, depending on the producing cell, their functional cargo and their mode of action in recipient cells. It appears that EVs must be central in host-pathogen interactions. However, researches on how pathogen derived-EVs act on host cells are still scarce. Materials and methods Our first objective was to provide a physico-biochemical characterization EVs produced by the methicillin-resistant Staphylococcus aureus strain N315. To mimic infection, N315 strain was grown in RPMI + 10% LB medium and N315-derived EVs were purified by size exclusion chromatography from culture supernatants. EV size and concentration were determined by nanoparticle tracking analysis. Western blot with anti-lipoteichoic acids and anti-peptidoglycan antibodies were performed on EVs lysate sample. Whole-cell and EVs proteome was identified by LC-MS. EVs was treated with RNAse A to remove external RNAs contaminant and the RNA content was analyzed with Bioanalyzer. The second objective was to evaluate impacts of EVs on the expression of several inflammatory genes, as well as their routes of entry into human non-phagocytic cells. EVs uptake by the human osteoblast-like MG- 63 non-phagocytic cell line was evaluated by confocal microscopy and flow cytometry in presence of various transport inhibitors. The impact of EVs on the expression of several MG-63 immune related genes was determined by RT-qPCR. Results, discussion and conclusion S. aureus N315 produced EVs of a typical spherical shape with an average size around 90 nm. Our results show that EVs contained lipoteichoic acid, peptidoglycan and ribonucleic acid. Proteomic comparison of whole cells and its derived EVs revealed the selective packing mechanisms of proteins into N315 EVs, notably of lipoproteins. MG-63 cells can internalize EVs in a dose- and time-dependent manner and via mainly dynamin-mediated endocytosis. EVs induced the expression of numerous immune and signaling genes such as IL-6, IL-8, MCP-1, IL1 , TLR2, TLR4 and TLR7. The expression of some them drastically decreased when EVs uptake was blocked, while others remained unchanged. Altogether, our results showed the ability of N315 EVs to trigger both extracellular and intracellular signaling pathway in host cells. This works shed light on new insights into staphylococcal pathogenesis and potentially provide new alternatives for the treatment and prevention of S. aureus infections.
ano.nymous@ccsd.cnrs.fr.invalid (Julia Papail) 22 Nov 2023
https://hal.inrae.fr/hal-04299256
-
[hal-04321301] Les métabolites présents dans le lait maternel possèdent des propriétés bioactives : étude in vitro dans un modèle quadricellulaire d’épithélium intestinal et un modèle de neurones centraux.
Le lait maternel (LM) est un aliment complexe répondant parfaitement aux besoins du nourrisson. Il contient de nombreux composés bioactifs tels que des métabolites produits au niveau de la glande mammaire ou issus de la circulation plasmatique maternelle. Ces métabolites sont présents à de faibles concentrations et incluent des acides gras à chaîne courte (AGCC) (butyrate, acétate, propionate), des polyamines (putrescine, spermine, spermidine), du GABA et du lactate. Ils sont aussi connus pour être produits par le microbiote intestinal et être des acteurs de l’axe microbiote-intestin-cerveau, mais leur rôle au sein du LM a été peu étudié. L’objectif de cette étude a été d’évaluer les propriétés bioactives de ces métabolites sur les fonctions intestinales et cérébrales du nouveau-né. Ces métabolites ont ainsi été étudiés in vitro, à des concentrations proches de celles du LM, dans un modèle pluricellulaire et polarisé d’épithélium intestinal composé de Caco-2 (entérocytes), de HT-29-MTX (cellules à Gobelet), de NCI-H716 (cellules entéroendocrines) et de cellules M, ainsi que dans un modèle murin de neurones centraux. Les effets des métabolites sur la résistance électrique transépithéliale (TEER) et l'expression de marqueurs géniques ou protéiques des fonctions intestinales et cérébrales ont été analysés. Les métabolites du LM ont modifié des marqueurs de l’immunité intestinale en régulant négativement les gènes codant pour l'IL-8, MyD88 et TFF3 pour les AGCC ainsi que AhR et TGFβ1 pour le GABA. Les AGCC, le GABA et les polyamines ont modulé l’expression de certaines jonctions serrées intestinales, en augmentant l’expression de CLDN3, ZO-1 et CLDN4 respectivement et en diminuant celle de CLDN1 pour les AGCC et les polyamines et CLDN7 pour le GABA. En parallèle, les AGCC ont significativement augmenté la TEER, mettant en évidence un potentiel renforcement de la barrière épithéliale. Enfin, sur le modèle de neurones centraux, les AGCC et le GABA ont également modulé certains marqueurs neuronaux, à des concentrations proches de celles retrouvées in vivo. Ils ont significativement diminué les niveaux de doublecortine, une protéine associée aux microtubules dont les concentrations diminuent avec la maturation neuronale, et ils ont respectivement augmenté les niveaux de marqueurs pré-synaptiques, la synaptophysine et la synapsine, suggérant un potentiel renforcement de la maturation neuronale. En conclusion, notre étude montre que les métabolites du LM, malgré leur faible concentration, sont capables de moduler des marqueurs des fonctions intestinales et cérébrales in vitro, mettant en évidence un impact potentiel sur la physiologie et développement du nourrisson.
ano.nymous@ccsd.cnrs.fr.invalid (Sarah Blanchet) 04 Dec 2023
https://hal.inrae.fr/hal-04321301
-
[hal-04295498] Extracellular vesicles from Staphylococcus aureus remodulate the bovine mammary epithelial cell transcriptome
Introduction and objectives Staphylococcus aureus is an important etiological agent of mastitis, a disease that affects dairy herds causing great economic losses worldwide. Treatment against S. aureus is still ineffective, and its pathogenicity is not yet fully understood. Secretory factors are important components in bacterial pathogenesis, and the secreted nanosized membrane particles, also known as extracellular vesicles (EVs), play a crucial role in intercellular communication. It has been shown that EVs secreted by S. aureus Newbould 305 strain (NWB305), a bovine mastitis isolate, promote cytokine production in vitro, and tissue inflammation and deterioration in vivo, suggesting their role in mastitis pathogenesis. Here, we investigate how NWB305 EVs interact with bovine mammary epithelial cells (bMECs). Materials and methods RNA-seq approach was used to assess bMECs genes modulated by EVs (3 h, 4 h, 8 h and 24 h) and live NWB305 (3 h) in vitro. Transcriptomic results were validated in vivo by RT-qPCR of mice mammary gland tissues. EV uptake by bMECs was evaluated by confocal microscopy and flow cytometry in presence of various transport inhibitors. Results, discussion and conclusion The number of bMECs differentially expressed (DE) genes modulated by EVs increased over time, being 161 modulated at all conditions that included important cytokines and inflammatory genes (eg. NF-κB, IL-6, IL-8, IL-1β). Interestingly, common genes modulated by both EVs and NWB305 after 3 h comprised those with similar and different expression levels, depending on the source of stimulation. EVs also exclusively modulated 125 genes at 3 h, some of which are involved in apoptosis (eg. APOL-3). Finally, approximately half of the genes modulated by EVs at 24 h were also modulated by NWB305 at 3 h, suggesting that EVs stimulation is slower. The modulation of some of these genes by EVs and NWB305 was confirmed in mice mammary glands in vivo. Altogether, our data show that NWB305 EVs may modulate the host immune response with different intensities, exposure times, and by different routes of those of bacteria in different models. Our study uncovers new EV mechanisms of action and potentially functional roles, providing new insights on their impact in staphylococcal pathogenesis.
ano.nymous@ccsd.cnrs.fr.invalid (Brenda Silva Da Luz) 20 Nov 2023
https://hal.inrae.fr/hal-04295498
-
[hal-04286431] Integration of metataxonomic datasets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables
The management of food fermentation is still largely based on empirical knowledge, as the dynamics of microbial communities and the underlying metabolic networks that produce safe and nutritious products remain beyond our understanding. Although these closed ecosystems contain relatively few taxa, they have not yet been thoroughly characterized with respect to how their microbial communities interact and dynamically evolve. However, with the increased availability of metataxonomic datasets on different fermented vegetables, it is now possible to gain a comprehensive understanding of the microbial relationships that structure plant fermentation.
ano.nymous@ccsd.cnrs.fr.invalid (Romane Junker) 15 Nov 2023
https://hal.inrae.fr/hal-04286431
-
[hal-04299354] An INFOGEST international consensus static in vitro digestion model adapted to the general older adult population and its application to dairy products
Understanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant in vitro digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive conditions found in a younger adult (<65 y) is not relevant for an older adult (>65 y). The objectives of this work were: (1) to conduct an exhaustive literature search to find data on the physiological parameters of the older adult oro-gastrointestinal tract, (2) to define the parameters of an in vitro digestion model adapted to the older adult, (3) to apply it to the digestion of dairy products. International experts have discussed all the parameters during a dedicated workshop organized within the INFOGEST network. Data on food bolus properties collected in the older adult were gathered, including food particle size found in older adult boluses. In the stomach and small intestine, data suggest that significant physiological changes are observed between younger and older adults. In the latter, the rate of gastric emptying is slowed down, the pH of the stomach content is higher, the amount of secretions and thus the hydrolytic activities of gastric and intestinal digestive enzymes are reduced and the concentration of bile salts lower. The consensus in vitro digestion model of the older adult was applied to the digestion of 2 fermented dairy products formulated with a ratio of whey proteins to caseins of 80/20 and 20/80. Results showed that the digestion conditions used (young vs. older adult) influenced significantly the kinetics and extent of proteolysis in the gastric phase but not in the intestinal phase.
ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 22 Nov 2023
https://hal.inrae.fr/hal-04299354
-
[hal-04294362] Quantifying lipolysis with MRI during in vitro digestion of cream
[...]
ano.nymous@ccsd.cnrs.fr.invalid (Ruoxuan Deng) 19 Nov 2023
https://hal.inrae.fr/hal-04294362
-
[hal-04272108] La qualité des ingrédients protéiques laitiers impacte la physiologie intestinale et le microbiote d’un modèle animal du nourrisson
Les préparations pour nourrissons (PPNs), seul substitut adéquat du lait humain, sont des matrices complexes qui nécessitent de nombreux ingrédients et étapes de transformation. Précédemment, nous avons montré que la qualité des ingrédients protéiques laitiers des PPNs modulaient leur microstructure, leurs cinétiques digestives in vitro et in vivo. L'objectif était donc d’évaluer l'impact de la qualité des protéines laitières sur la physiologie intestinale et le microbiote. Trois PPNs contenant des protéines du lactosérum avec différents niveaux de dénaturation (PPNs-A/-B) ou des caséines d’organisation différentes (PPNs-B/-C) ont été fabriquées. Vingt-quatre mini-porcelets Yucatan, ont reçu l'une des trois PPNs entre 2 et 21 jours d’âge. Les contenus et tissus digestifs ont été analysés via des approches métagénomique, histologique, de perméabilité ex vivo et d’expression génique. Des analyses statistiques univariée et multivariée ont été réalisées. La perméabilité paracellulaire colique était augmentée et un léger boost immunitaire était observé pour les porcelets nourris avec la PPN-C par rapport à la PPN-A, en faveur de la PPN-C, comparativement aux données d’une étude récente sur le lait humain chez le porcelet (Charton et al., 2022). L’expression colique de certains transporteurs d'acides aminés était diminuée chez les porcelets nourris avec la PPN-C par rapport à la PPN-A. La composition du microbiote était similaire selon les régimes et seule la composition fécale en acides gras libres différait selon l’origine du lactosérum dans les PPNs. L’utilisation de lactosérum idéal et la modulation de l’organisation des caséines semblent se présenter comme des pistes d’améliorations pour les PPNs.
ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 06 Nov 2023
https://hal.inrae.fr/hal-04272108
-
[hal-04272195] Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance.
La demande croissante en aliments et notamment en protéines conduit à la recherche de sources alternatives de protéines. La valorisation de coproduits, comme les coproduits carnés peu valorisés dans l’alimentation humaine, est une voie prometteuse pour relever ce défi, qui s’inscrit par ailleurs dans le principe d’économie circulaire. La présente étude visait à évaluer la qualité nutritionnelle de deux ingrédients protéiques d’origine bovine (Greasy Greaves Recovered Proteins-GGRP et Water Recovered Proteins-WRP), tous deux coproduits du processus de fonte des graisses. Leur digestibilité iléale vraie (TID), leur score d'acides aminés indispensables digestibles (DIAAS) et leur cinétique des acides aminés plasmatiques (AAs) ont été mesurés sur modèle animal à partir de prélèvement de digesta et de sang dans les 9 heures suivant l'ingestion des repas. Les TID du N total de WRP et GGRP étaient supérieures à 80%. Le principal AA limitant était le tryptophane pour les deux ingrédients protéiques, avec un DIAAS beaucoup plus élevé pour le GGRP (74%) que pour le WRP (18%) chez la population >3ans. La concentration plasmatique postprandiale d'AA atteignant sa valeur maximale plus tôt pour le WRP (3h) que pour le GGRP (5h). La concentration plasmatique des AA totaux et essentiels était plus élevée avec le repas GGRP qu'avec le repas WRP, alors que l'inverse était vrai pour l'urée. Le GGRP a une qualité nutritionnelle adaptée pour répondre aux besoins de la population >3ans, tandis que le WRP doit être complété par d'autres sources de protéines riches en AAs essentiels pour répondre aux besoins alimentaires.
ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 06 Nov 2023
https://hal.inrae.fr/hal-04272195
-
[hal-04282546] Microencapsulation of Mānuka essential oil by plant and animal protein mix systems
Plant proteins are emerging as a valuable dietary resource in contemporary nutrition due to their high protein content and cost-effectiveness. Legumes, prominent among plant sources, are not only protein-rich but also serve as staple food in various global cultures. Nonetheless, it is essential to note that legume proteins are deficient in specific essential amino acids. Consequently, integrating both plant and animal proteins into the formulation of protein mix systems becomes crucial. These systems play a pivotal role in safeguarding and delivering bioactive ingredients. Hence, this study was undertaken to assess the efficacy of plant and animal protein mix systems as potential encapsulation materials for mānuka essential oil. Additionally, an investigation into the physicochemical characteristics and the in vitro release profile of the encapsulated mānuka essential oil was studied. The microcapsules containing mānuka essential oil exhibited minimal moisture content and low water activity. The alteration in the ratio of wall material had a notable impact on the color of the microcapsules. These results revealed the effective encapsulation of mānuka essential oil by the protein mix systems, showcasing controlled release and heightened oxidative stability. This suggests the suitability of these protein mix systems as carriers in encapsulation processes, with significant application potential in the development of functional foods with encapsulated benefits.
ano.nymous@ccsd.cnrs.fr.invalid (Kandi Sridhar) 13 Nov 2023
https://hal.inrae.fr/hal-04282546
-
[hal-04281660] In vitro digestion of protein-rich dairy products in the ageing gastrointestinal tract
Aim: Insufficient protein intake can lead to a condition called sarcopenia, characterized by the loss of muscle mass, strength and function. To avoid this condition healthy older adults need to increase the amount of high-quality proteins in their diet, 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 digestion of two high-protein (10% w/w) dairy products in vitro: a fermented dairy product formulated with a ratio of whey proteins to caseins of 80 to 20% (WBD), and a Skyr containing mainly caseins. Method: The new static in vitro digestion model adapted to the general older adult population (≥65 y) proposed by the INFOGEST international consortium was implemented to investigate the digestion of these products, and compared to the standard version of the protocol. Kinetics of proteolysis were compared between both models for each product, in the gastric and intestinal phase of digestion. Protein hydrolysis was studied with the OPA method, SDS-PAGE, and LC-MS/MS, and amino acids were quantified by HPLC. Results: Protein hydrolysis by pepsin was slower with the older adult model than with the young adult model, and consequently, in spite of a longer gastric phase duration, the degree of proteolysis (DH) reached at the end of the gastric phase was lower. Two different scenarios were observed depending on the type of dairy product studied: -10 and -40% in DH for Skyr and WBD, respectively. In the intestinal phase, lower concentrations in free leucine were observed in older adult conditions (approx. -10%), but no significant differences in proteolysis were measured overall between models. Conclusion: The digestion conditions used influenced significantly the kinetics and extent of proteolysis in the gastric phase but not in the intestinal phase. A clinical study comparing the effect of WBD or Skyr on older adults’ postprandial muscle synthesis is underway, which should improve our understanding of differences in digestion between whey protein and casein-based products.
ano.nymous@ccsd.cnrs.fr.invalid (Anaïs Lavoisier) 13 Nov 2023
https://hal.inrae.fr/hal-04281660
-
[hal-04273535] Functional Swiss-type cheeses promote beneficial effects in mice gut microbiome during homeostasis and inflammation
The impact of Functional foods on the gut microbiota is a fundamental question since shifts in bacterial composition are associated with inflammation progression. Therefore, this study investigated the effects of two types of cheeses fermented by probiotic bacteria in C57BL6 mice either in healthy conditions or in dextran sulfate sodium (DSS)-induced colitis. One cheese was fermented by Propionibacterium freudenreichii CIRM-BIA129. A second kind of cheese was made in industrial conditions to reproduce Emmental but using the above-mentioned strain in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9 as starters. The gut microbiota was investigated by shotgun metagenomic sequencing and the taxonomic and functional profiles were assessed through sequence alignment to NCBI taxonomy and KEGG pathways databases. Our results suggest that both treatments did not disturb the microbial community ecology. Emmental intake increased symbionts as Romboutsia and Akkermansia muciniphila. Furthermore, metabolic pathway analysis suggests that A. muciniphila may produce bioactive metabolites as acetate and cooperate with other commensal species to produce indole and gamma-aminobutyric acid. Mice with colitis have restored some of the impaired microbiome metabolic functions when treated with cheese fermented only by Propionibacterium, while the Emmental cheese promoted the increase of Ligilactobacillus murinus. This taxon presented several genes with immunomodulatory activity potential. This study provides insights for engineering functional cheeses to increase beneficial bacteria in the gut. However, further studies are required to investigate their role in regulating the gut-brain axis. Moreover, possible anti-inflammatory mechanisms based on the promotion of Lg. murinus interaction with the host was suggested.
ano.nymous@ccsd.cnrs.fr.invalid (Rodrigo Dias de Oliveira Carvalho) 07 Nov 2023
https://hal.inrae.fr/hal-04273535
-
[hal-04330582] Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes
White and sweet potatoes can elicit different blood glucose responses depending on whether they are boiled or baked. This work investigated how microstructure and starch digestion in vitro relate to these differences. The main methods were INFOGEST's semi-dynamic digestion protocol, Scanning Electron Microscopy and Confocal Laser Scanning Microscopy. The cooking method impacted microstructure, thereby significantly influencing starch digestion. Boiling and baking led to similar types of microstructural changes, including cell expansion and separation and disruption to cell walls, with the differences lying on the magnitude of such changes. Hydrolysis of white potato starch into oligosaccharides during oro-gastric digestion stabilized at around 75% when boiled compared to 50% when baked. In sweet potato, hydrolysis during this stage represented 30% and 40% of the total starch after boiling or baking, respectively. Overall, the effect can be summarized as boiled white potato > baked white potato > baked sweet potato > boiled sweet potato. Our results show how structural transformations that occur during cooking can drive differences in starch release and hydrolysis during in vitro digestions. This work therefore provides a structural and biochemical basis to better understand the impact of boiling and baking on the glycemic responses to these foods.
ano.nymous@ccsd.cnrs.fr.invalid (Daniela Freitas) 08 Dec 2023
https://hal.inrae.fr/hal-04330582
-
[hal-04315650] Minimal processed infant formula vs conventional shows comparable protein quality and increased postprandial plasma amino acid kinetics in rats
During industrial processing, heat treatments applied to infant formulas may affect protein digestion. Recently, innovative processing routes have been developed to produce minimally heat-processed infant formula. Our objective was to compare the in vivo protein digestion kinetics and protein quality of a minimally processed (T-) and a heat-treated (T+++) infant formula. Sixty-eight male Wistar rats (21 days) were fed with either a diet containing 40% T- (n=30) or T+++ (n=30), or a milk protein control diet (n=8) during 2 weeks. T- and T+++ rats were then sequentially euthanized 0, 1, 2, 3, or 6 h (n=6/time point) after ingestion of a meal containing their experimental diet. Control rats were euthanized 6 h after ingestion of a protein-free meal to determine nitrogen and amino acid endogenous losses. Nitrogen and amino acid true cecal digestibility was high for both T- and T+++ diets (> 90%), but a tendency toward higher nitrogen digestibility was observed for the T- diet (96.6 ± 3.1%) compared to the T+++ diet (91.9 ± 5.4%, P=0.0891). This slightly increased digestibility led to a greater increase in total amino acid concentration in plasma after ingestion of the T- diet (P=0.0010). Comparable protein quality between the two infant formulas was found with a Digestible Indispensable Amino Acid Score (DIAAS) of 0.8. In conclusion, this study showed that minimal processing routes to produce native infant formula do not modify protein quality but tend to enhance its true nitrogen digestibility and increase postprandial plasma amino acid kinetics in rats.
ano.nymous@ccsd.cnrs.fr.invalid (Juliane Calvez) 05 Dec 2023
https://hal.inrae.fr/hal-04315650
-
[hal-04349818] Effect of Docosahexaenoic Acid Encapsulation with Whey Proteins on Rat Growth and Tissue Endocannabinoid Profile
Modifying the food structure allows a nutrient to be delivered differently, which can modify not only its digestion process but also its subsequent metabolism. In this study, rats received 3 g of omelette daily containing docosahexaenoic acid (DHA) as crude oil or previously encapsulated with whey proteins, whereas a control group received a DHA-free omelette. The results showed that DHA encapsulation markedly induced a different feeding behaviour so animals ate more and grew faster. Then, after four weeks, endocannabinoids and other N-acyl ethanolamides were quantified in plasma, brain, and heart. DHA supplementation strongly reduced endocannabinoid derivatives from omega-6 fatty acids. However, DHA encapsulation had no particular effect, other than a great increase in the content of DHA-derived docosahexaenoyl ethanolamide in the heart. While DHA supplementation has indeed shown an effect on cannabinoid profiles, its physiological effect appears to be mediated more through more efficient digestion of DHA oil droplets in the case of DHA encapsulation. Thus, the greater release of DHA and other dietary cannabinoids present may have activated the cannabinoid system differently, possibly more locally along the gastrointestinal tract. However, further studies are needed to evaluate the synergy between DHA encapsulation, fasting, hormones regulating food intake, and animal growth.
ano.nymous@ccsd.cnrs.fr.invalid (Jun Wang) 18 Dec 2023
https://hal.inrae.fr/hal-04349818