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[hal-04683653] Peptidomic profile of human milk as influenced by fortification with different protein sources: An in vitro dynamic digestion simulation
Fortification of human milk (HM) is often necessary to meet the nutritional requirements of preterm infants. The present experiment aimed to establish whether the supplementation of HM with either an experimental donkey milk-derived fortifier containing whole donkey milk proteins, or with a commercial bovine milk-derived fortifier containing hydrolyzed bovine whey proteins, affects peptide release differently during digestion. The experiment was conducted using an in vitro dynamic system designed to simulate the preterm infant's digestion followed by digesta analysis by means of LC-MS-MS. The different fortifiers did not appear to influence the cumulative intensity of HM peptides. Fortification had a differential impact on the release of either donkey or bovine bioactive peptides. Donkey milk peptides showed antioxidant/ACE inhibitory activities, while bovine peptides showed opioid, dipeptil-and propyl endo-peptidase inhibitory and antimicrobial activity. A slight delay in peptide release from human lactoferrin and α-lactalbumin was observed when HM was supplemented with donkey milkderived fortifier.
ano.nymous@ccsd.cnrs.fr.invalid (Marzia Giribaldi) 02 Sep 2024
https://hal.inrae.fr/hal-04683653v1
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[hal-04705714] Life cycle assessment based optimization of scenarios of reusable glass bottles using context-specific key parameters
Reusable glass bottles are experiencing a resurgence, driven notably by societal concerns and regulations. While single-use glass bottles generally have higher environmental footprint compared to plastic bottles, reusable systems could reduce both impacts related to single-use (e.g., climate change, energy consumption) and plastics (e.g., microplastic pollution). The environmental benefits of reusable bottles can vary across systems and this can be overlooked by stakeholders who rely on generic results for communication and a limited number of parameters to design their systems. This study addresses this gap by developing a systematic analysis of the variability of life cycle assessment results, within the specific case study of a new beverage. As a result, a list of key parameters to consider for the specific case study is set, enabling to propose targeted mitigation strategies. The commonly used generic key parameters are complemented with context-specific key parameters, empowering stakeholders to develop efficient systems and communicate their environmental performance accurately. Different configurations are likely to be influenced by other key parameters, and require specific mitigation strategies. In this perspective, stakeholders need assistance in: (1) designing context-specific strategies, and (2) translatingcomplex and plurallife cycle assessment results into actionable decisions.
ano.nymous@ccsd.cnrs.fr.invalid (Samuel Le Féon) 23 Sep 2024
https://hal.inrae.fr/hal-04705714v1
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[hal-04683381] Dynamic in vitro gastric digestion of skimmed milk using the NERDT, an advanced human biomimetic digestion system
The main objective of this study was to assess the ability of the NEar Real Digestive Tract (NERDT), a computercontrolled biomimetic in vitro digestion system that considers the biomechanics of the stomach, to reproduce physiologically relevant features of skimmed milk gastric digestion. A second objective was to evaluate the influence of pepsin on the gastric coagulation and emptying of milk proteins from experiments performed with and without pepsin. A mass balance model over the stomach, assuming a perfectly stirred reactor behaviour, has been developed. The results show that the NERDT can adequately reproduce the targeted kinetics of gastric acidification and emptying, with a sieving effect that naturally leads to a delayed emptying of caseins. Milk coagulated earlier and more chyme was emptied towards the end of the experiments in the presence of pepsin than without, hence illustrating the key influence of pepsin on the gastric coagulation of caseins and subsequent hydrolysis and emptying of dairy particles. Overall, this study shows that the NERDT can be adequately controlled to achieve desired gastric digestion conditions, and appears to be a very useful tool to further improve the knowledge of the gastric digestion behaviour of complex foods such as milk.
ano.nymous@ccsd.cnrs.fr.invalid (Jiajun Feng) 02 Sep 2024
https://hal.inrae.fr/hal-04683381v1
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[hal-04740911] Dimensionnement et optimisation du fonctionnement d'un système de filtration-fractionnement multi-étagé continu : exemple de la microfiltration de lait
Introduction. La filtration membranaire est largement utilisée pour la séparation et concentration des solutés et/ou des colloïdes. Par exemple, la microfiltration tangentielle, MF du lait écrémé est appliquée pour la séparation de protéines sériques PS (macromolécules, qui peuvent traverser la membrane et passer dans le perméat) des micelles de caséine MC (nanoparticules, qui sont retenues par la membrane et s’accumulent dans le rétentat) et la concentration des micelles de caséine dans le rétentat. La transmission des solutés TR (e.g., la transmission de PS, TRPS) et le flux de la perméation (Jp) sont deux paramètres majeurs qui définissent l’efficacité de la séparation-concentration membranaire. Pour un module de filtration donné, TR et Jp dépendent des paramètres opératoires de la filtration (notamment, la pression transmembranaire PTM, et la vitesse de recirculation du rétentat v) et de la composition du rétentat (qui est classiquement prise en compte via la valeur du facteur de réduction volumique du rétentat, FRV). La MF est normalement réalisée en continu dans un système multi-étagé où chaque étage i est composé de plusieurs modules de filtration, qui fonctionnent à FRVi constant. Le rétentat issu de l’étage i – 1 alimente l’étage i de sorte que FRV1 < FRV2 < … < FRVi–1 < FRVi < … < FRVN (avec N, le nombre total d’étages). Les valeurs de N et de FRVN sont classiquement imposées par les coûts d’investissement et de fonctionnement (plus N est grand, plus le nombre de pompes, de capteurs … est élevé) et le cahier de charges du procédé de concentration-séparation (FRVN doit correspondre au taux de concentration des molécules/particules cibles souhaité dans le produit issu du système MF). Le débit volumique du rétentat issu de chaque étage est défini par le débit volumique d’alimentation de cet étage ainsi que par ni·S·Jpi, le débit volumique de perméat produit (où ni est le nombre de modules de l’étage i, S est la surface membranaire d’un module, et Jpi le flux de perméation de l’étage i, qui dépend de la composition du rétentat i, notamment de FRVi, PTMi, et vi). Pour concevoir un système de filtration continue multi-étagé, il est nécessaire (1) de minimiser la surface membranaire (nombre de modules de filtration) nécessaire pour assurer le fonctionnement continu du système, et (2) de maximiser la séparation (i.e. le taux de récupération des PS et la séparation des PS et des MC dans le cas de la MF de lait) en définissant la meilleure combinaison des FRVi (i = 1…N) et de paramètres opératoires (PTMi et vi) pour chaque étape. Cette conception doit également intégrer les coûts d’investissement et de fonctionnement qui seront minimisés. L’approche de Jeantet et al. (2011), qui repose sur des bilans matières (global et sur chaque étage), peut être utilisée pour définir la surface membranaire à mettre en œuvre sur chaque étage pour des FRVi données, ainsi que pour calculer la meilleure combinaison des FRVi, qui correspond à la surface membranaire minimale du système (Objectif 1). Cette approche nécessite la connaissance de la relation Jpi vs. FRVi, qui peut être obtenue expérimentalement (classiquement, dans un système qui fonctionne en mode batch pour raison de simplicité). Cependant, cette approche ne prend pas en compte les relations complexes entre l’efficacité de la séparation et les paramètres opératoires (Objectif 2). Objectifs. Ce travail porte sur le développement d’une méthode générale de conception et de dimensionnement de systèmes multi-étagés continus qui prend en compte simultanément les objectifs de minimisation de surface (Objectif 1) et d’efficacité de séparation (Objectif 2). Basée sur des approches de bilan matière (théorique), cette méthode vise l’identification des paramètres clés du dimensionnement (en plus de la surface membranaire et de FRV de chaque étage) et propose le design d’une étude multiparamétrique pour obtenir les résultats expérimentaux (comme les valeurs de Jp et TR en fonction de la composition du rétentat, PTM, et v) en mode batch. La démarche est illustrée par le dimensionnement d’un système de microfiltration multi-étagé pour séparer-concentrer les protéines du lait. Résultats et conclusions. La méthode développée a démontré qu’un compromis doit être trouvé entre la minimisation de la surface membranaire de modules et l’augmentation du taux de la séparation de solutés dans le perméat. Il a été mis en évidence que dans un cas général, les essais réalisés dans un système qui fonctionne en mode batch sans modification du produit à filtrer ne permettent pas d’obtenir des rétentats de composition similaire à la composition de rétentats obtenus en mode continu dans un système multi-étagé, ce que remet en question l’applicabilité des dépendances Jp vs. FRV et TR vs. FRV obtenus en mode batch pour le dimensionnement de systèmes multi-étagés. Par conséquent, le changement du ratio entre le composé retenu et le soluté transmissible dans les essais réalisés en mode batch est nécessaire pour obtenir les résultats pertinents pour un tel dimensionnement. Les essais de MF de lait ont été réalisés à l’échelle pilote (mode batch, système UTP, membrane céramique, taille de pores 0.1 μm) dans une gamme des paramètres opératoires compatibles à celle utilisée industriellement pour la concentration-séparation de protéines laitières : PTM = 0.4 – 1.0 (bar), v = 6.0 – 7.0 (m·s–1), et FRV = 1.0 – 3.5. Le rôle de la durée de la filtration sur Jp et TRPS a été également étudié (t = 30 min – 4 h). Il a été démontré que la TRPS dépendait de la concentration en PS dans le rétentat ainsi que de la durée de la filtration à FRV donné, mais que cette dépendance avait une faible influence sur le dimensionnement de la microfiltration du lait écrémé et pouvait être négligée dans le cas de la MF du lait (FRVN = 3.5, t = 8 h).
ano.nymous@ccsd.cnrs.fr.invalid (Geneviève Gésan-Guiziou) 17 Oct 2024
https://hal.inrae.fr/hal-04740911v1
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[hal-04707706] Interactive approach between the market consumers and development for developing an innovative fermented whey based drink
As part of the FAIRCHAIN European project, an innovative fermented whey-based drink has been developed to increase the value of cheese’s co-product and limit wastage. While the success of a food innovation is conditioned by consumer desirability and technical feasibility, developing an innovative product remains a challenge, as little is known on how to design it to fit with consumer’s acceptance. For that purpose, we used an interactive approach between market, consumers, Research and Development from the early stage of the project.
ano.nymous@ccsd.cnrs.fr.invalid (Virginie Herbreteau) 24 Sep 2024
https://hal.inrae.fr/hal-04707706v1
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[hal-04721113] Alternatives végétales aux produits laitiers Leviers et enjeux pour l’innovation
Traditionnelles ou innovantes, les alternatives végétales aux produits laitiers accompagnent depuis les années 1980 les consommateurs occidentaux vers des régimes alimentaires plus sains et respectueux de l'environnement. Cet article a pour objectif d'aborder les leviers que sont les recettes, la technologie et la fermentation pour faire progresser cette offre. Les apports nutritionnels, l'empreinte environnementale et surtout l'acceptabilité des consommateurs sont les trois grands enjeux des alternatives végétales, ouvrant la voie à des régimes alimentaires équilibrés alliant différentes sources laitière et/ou végétales.
ano.nymous@ccsd.cnrs.fr.invalid (Gaëlle Arvisenet) 04 Oct 2024
https://hal.inrae.fr/hal-04721113v1
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[hal-04732496] Bacterial extracellular vesicles as new players in bacteria-host interactions
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ano.nymous@ccsd.cnrs.fr.invalid (Eric Guédon) 11 Oct 2024
https://hal.inrae.fr/hal-04732496v1
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[hal-04727225] Faire du fromage sans vache : la fermentation de précision, nouvel eldorado des industriels ?
C’est une révolution silencieuse à l’œuvre dans le secteur des produits laitiers. Son nom ? La fermentation de précision, une technologie qui permet de produire certaines protéines de lait en se passant des vaches. A la clé, des fromages ou yaourts avec une texture semblable aux classiques de nos frigos. Si leur vente n’est pas encore autorisée en Europe, les géants du secteur regardent avec gourmandise les opportunités que dessine une telle technologie.
ano.nymous@ccsd.cnrs.fr.invalid (Valerie Xandry) 09 Oct 2024
https://hal.inrae.fr/hal-04727225v1
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[hal-04732027] Extracellular vesicles derived from the probiotic Propionibacterium freudenreichii downregulate pro-inflammatory cytokines by Toll-like receptor 4 and NFkB pathway
Introduction and objectives Propionibacterium freudenreichii is a Gram-positive, pleiomorphic, microaerophilic and probiotic bacterium with anti-pathogenic activity, anticancer potential and immunomodulatory properties [1]. We previously reported that P. freudenreichii CIRM-BIA129 produced extracellular vesicles (EVs) as part of their health-promoting roles and modulated NFκB transcription factor activity and LPS-induced IL-8 release in vitro, which demonstrated the role of EVs as mediators of the probiotic effects of the bacterium [2]. EVs are nanosized membrane-encapsulated particles that play an essential role in communication between cells by their ability to transport bioactive molecules (proteins, nucleic acids, lipids, enzymes, toxins, metabolites) from a donor to a recipient cell. They act by transferring their content to target cells or by a specific interaction between ligands present on their surface and receptors expressed by target cells [3]. Our aim was to decipher the mechanism of interaction between EVs derived from P. freudenreichii CIRM-BIA129 (EV129) and intestinal epithelium cells (HT-29) stimulated by LPS. Particularly, the capability of EV129 to modulate the expression of key genes involved in the TLR4 dependent NFkB pathway and to be internalized was determined. Material and Methods EV129 were purified by size-exclusion chromatography (SEC). Their ability to interact with HT-29 cells and to be internalized were evaluated by flow cytometry and confocal microscopy. The impact of various incubation times, EV doses and inhibitors of the cellular internalization were then evaluated. Effect of EV129 on the expression of HT-29 genes involved in the TLR4 dependent NFkB pathway was analyzed by RT-qPCR and the production of interleukin-8 (IL-8) by enzyme-linked immunosorbent assay (ELISA). Results, discussion and conclusion Our findings point out that EV129 are internalized by HT-29 cells through of dynamin-dependent endocytosis mechanism which is dependent of the GTPase dynamin such the activation of TLR4 [4]. Our study demonstrated that EV129 downregulated Tlr4 gene expression initiating a signal transduction intracellular which caused a cascade effect, leading to a reduction of NFkB and the pro-inflammatory cytokines IL8, IL1b and Tnf gene expression into HT-29 cells. This work contributes to demonstrate the promising future for the use of EV129 as a biotherapeutic tool in intestinal inflammatory disease.
ano.nymous@ccsd.cnrs.fr.invalid (Juliana Guimarães Laguna) 11 Oct 2024
https://hal.inrae.fr/hal-04732027v1
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[hal-04731806] Efficacité de la fermentation lactique pour dégrader l' acide phytique présent dans le jus de soja et dans des bouillies de céréales et de légumineuses.
L'acide phytique (AP), ou inositol-hexaphosphate, est un composé présent dans les graines de Légumineuses, fruits à coque, céréales et pseudo céréales, où il constitue la principale forme de stockage du phosphore. L’AP est considéré comme un composé anti-nutritionnel pour l’humain, en raison de sa capacité à se lier à certains minéraux (Ca2+, Fe2+, Mg2+, et Zn2+). Dans l'alimentation, l'AP peut limiter l'absorption de ces minéraux au niveau de l’intestin, provoquant des carences nutritionnelles. La fermentation lactique peut permettre de réduire la teneur en AP par la production de phytases bactériennes. Les phytases degradent l’AP en différents phosphates d’inositol et phosphate inorganique. Le but de ce travail est d’identifier des souches de BL phytase+.
ano.nymous@ccsd.cnrs.fr.invalid (Sandrine Parayre) 11 Oct 2024
https://hal.inrae.fr/hal-04731806v1
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[hal-04731765] Assessing the GABA production ability of bacteria of food interest using rapid and simple colorimetric method
In recent years, consumer’s demand for healthy food products have increased considerably. As a result, much research is dedicated to the development of functional foods, i.e. food containing valuable bioactive compounds. Gamma-aminobutyric acid (GABA) is the main inhibitory neurotransmitter in the human brain and is involved in many physiological mechanisms such as anxiety management or blood pressure lowering. Supplementary GABA intake through food could thus be of interest for consumer’s health. Many microorganisms of food interest have been reported to produce GABA indicating that its content can be increased by microbial fermentation. Indeed, GABA production from L-glutamate is a bacterial mechanism to maintain pH homeostasis. The objective of the present work was thus to identify GABA-producing Lactic acid Bacteria and Propionic Bacteria of food interest, using a simple colorimetric method exploiting this mechanism
ano.nymous@ccsd.cnrs.fr.invalid (Marine Penland) 11 Oct 2024
https://hal.inrae.fr/hal-04731765v1
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[hal-04731735] Promoter activity of gadBC genes: a way to predict ability of Streptococcus thermophilus to produce GABA?
In recent years, society interest in health promoting food has considerably increased the demand for functional foods. Gamma-amino-butyric acid (GABA), a non-protein amino acid, is an inhibitory neurotransmitter in the brain with many physiological functions such as antihypertensive, and tranquilizer effects. Consequently, it has a strong potential as bioactive ingredient and its production by microbial fermentation has emerged as a way to increase GABA content in food. Some microorganisms are indeed able to biosynthesize GABA by decarboxylation of glutamate through the GAD acid resistance system, composed of a glutamate decarboxylase (encoded by gadB gene) and a GABA/glutamate antiport (encoded by gadC gene). Streptococcus thermophilus (ST) is a lactic acid bacterium with a long history of use in traditional and industrial manufacture of fermented dairy products. GABA production by some ST strains was reported, though at different levels [1,2]. Previous work on ST genomics revealed a high polymorphism of the gadB upstream sequence, suggesting a role of the gadB promoter in GABA production diversity between strains [3]. The objective of this work was to screen ST strains for GABA production and to investigate the role of the gadB promoter region in the ability of ST to produce GABA. First, 26 ST strains were screened for their GAD activity using fast colorimetric assay in resting cell conditions. Screening results revealed a strong strain-dependency: five strains were classified as strong GABA producers, four as moderate producers and 17 did not produce GABA or at low level. The screening results were confirmed by GABA quantification (HPLC). To better understand the diversity observed between strains, gadB promoter region gene was sequenced for all strains. Strains were clustered into four groups according to the polymorphism of the gadB promoter. Interestingly, strong GABA producer strains seemed to share the same promoter sequence, hinting that sequence variation could contribute to differential expression level of gadB. To further investigate this hypothesis, gadB promoter was characterized and its activity in strains from different clusters was monitored by transcriptional fusion. This work provides better insights of the GABA producing ability in ST and could contribute to better select high GABA producers.
ano.nymous@ccsd.cnrs.fr.invalid (Marine Penland) 11 Oct 2024
https://hal.inrae.fr/hal-04731735v1
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[hal-04732428] Probiogenomic pipeline for new promising probiotic Streptococcus thermophilus strains
Introduction and objectives Probiotics are a good way to promote health benefits through diet. Low-cost and socially accepted foods with high probiotic content include dairy products such as yogurt, cheese, and fermented milk. Streptococcus thermophilus (STH) is a lactic acid bacterium with a long history of use in the traditional and industrial manufacture of fermented dairy products. Recently, STH has been the subject of research for discovering and assessing new probiotics. Probiogenomic analyses are helpful for identifying desired probiotics from a molecular perspective. Also, evaluating strains from various sources enriches the genetic knowledge of STH and the correlation of probiotic to food produtcs. Therefore, this research aims to apply a probiogenomics pipeline to STH genomes to identify new potential probiotic strains from diverse sources and sites. Materials and Methods Public available genomes of STH were downloaded from NCBI (106) and GenoScope (3). They were annotated using Prokka, and their annotation features were compared to reference strain CIRM-BIA65. For taxogenomic classification, an average nucleotide identity was calculated considering a 96% threshold, using pyANI, with MUMmer method. To uncover shared and unique genes in the genomes, the pangenome was calculated using four different tools: Roary, OrthoFinder, PPanGGOLiN and BPGA. The virulome and resistome were predicted using PanViTa, against VFDB and CARD databases. Finally, genomic plasticity was assessed using GIPSY2.0. Results, discussion and conclusions All downloaded genomes belonged to STH species. The high similarity between the genome sequences is due to the clonality of the species. The number of genes per genome varied from 1750 to 2363, with an average of 2030 genes, while CIRM-BIA65 presented 1961 genes. All pangenomic tools revealed that STH is within an almost closed pangenome, with diverse accessory and unique genomes contributing to different carbohydrate and amino acid metabolisms. The patterns of gene sharing were corroborated with the clades into which the strains fit. A high number of metabolic genomic islands was found for some genomes, but not for all. The small virulome and resistome of STH revealed genes related to immunomodulation and cell adhesion, which are also useful in the context of probiosis.
ano.nymous@ccsd.cnrs.fr.invalid (Juan Carlos Ariute) 11 Oct 2024
https://hal.inrae.fr/hal-04732428v1
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[hal-04739412] Interaction between a Lactococcus lactis autochthonous strater and a raw goat milk microbial community during long term backslopping
Traditional cheesemaking processes often involve backslopping practice. However, over successive inoculations, acidification deficiencies may arise. In such cases, adding a starter is recommended to restore the ecosystem stability. This study examines the impact of an autochthonous starter composed of three Lactococcus lactis strains on a raw goat milk microbial community during their evolution. Bacterial composition and technological features (acidification and aroma) were analyzed during communities’ evolution over 800 generations. 16S rRNA gene metabarcoding showed that Lactococcus lactis strains predominated. The raw goat milk community acidification capacities varied early in the evolution and then remained stable. Adding the L. lactis starter to this community stabilized the ecosystem from the beginning of the evolution. The acetoin production was associated with the starter presence, consistent with the establishment of the diacetylatis biovar strain, from the starter in the raw goat milk community throughout the evolution. Increased or decreased production of some volatile organic compounds when the starter was added revealed a specific aroma footprint due to interactions between the two communities. This study showed that adding a starter could help to achieve the maximum acidification rate from the early inoculation cycles and could significantly modify the aroma profile during long-term backslopping.
ano.nymous@ccsd.cnrs.fr.invalid (Marie-Aurore Caillaud) 16 Oct 2024
https://hal.inrae.fr/hal-04739412v1
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[hal-04730179] Human Milk Microbiota composition and function
Although human milk (HM) has long been considered sterile, microorganisms have emerged as a natural part of this nutritional fluid even in healthy women. Based on the growing literature on HM microbiota, this presentation will provide an overview of this microbial community, its composition and influencing factors, and then focus on the role of this HM microbial component in infant gut homeostasis based on our recent findings. The HM microbiota is characterised by a low microbial load but a high diversity with several dozen genera and more than 200 species identified so far1. The fungal and viral milk communities have also begun to be studied. Several factors contribute to shaping the milk microbiota or affect its composition, including host and environmental factors, as well as methodological factors that are likely to introduce bias in milk microbiota analysis. The origin of the HM microbiota remains controversial. HM microbiota is likely to be a combination of microorganisms from the mother's skin and infant's oral cavity, as well as from the mother's gut via an as yet hypothetical entero-mammary pathway. Recent evidence on its role in infant physiology and health suggests that the HM microbiota contributes to infant gut homeostasis. The milk microbiota is not only a reservoir of beneficial bacteria for the infant gut microbiota, but more globally contributes to its shaping2. To better understand the role of the HM microbiota as a complex microbial community on intestinal homeostasis, including immune and barrier functions, we recently used a disassembly/reassembly strategy combined with in vitro and in vivo approaches3. A collection of HM bacteria was established from 28 healthy, exclusively breast-feeding mothers. HM strains covering the diversity of cultivable HM microbiota were first characterised individually and then assembled into synthetic bacterial communities (SynComs) of 11 strains using two human cell models, peripheral blood mononuclear cells and a quadricellular model mimicking intestinal epithelium. Selected HM bacteria displayed a wide range of immunomodulatory properties and had variable effects on the epithelial barrier, with no clear association with taxonomy. More importantly, the assembly of HM strains into two SynComs of similar taxonomic composition, but with strains exhibiting different individual properties, resulted in contrasting effects on the epithelium. The effects of these SynComs were further evaluated in vivo: three groups of 2-day-old Yucatan mini-piglets (n=10 per group) were either fed a formula without supplementation or supplemented at a physiological dose with a SynCom with an anti-inflammatory (AI) or high immunomodulatory (HI) profile and compared with a group of sow milk-fed piglets. Daily supplementation with these two SynComs differentially modulated gut microbiota composition beyond the presence of SynCom bacteria in the gut and altered gut physiology, in particular intestinal immune and barrier signatures. Changes in physiological variables were directly correlated with the presence of SynCom bacteria, particularly in the ileum, or indirectly through their effects on the microbiota, as in colon. In conclusion, HM microbiota, as a complex and variable microbial component, likely contribute to the development of intestinal homeostasis in infant. The functional profile of bacteria forming the human milk microbiota may induce a different developmental profile of infant gut physiology. Further exploration of the relationships between HM microbiota composition and infant intestinal homeostasis and health should help us to unravel the complex relationships between breastfeeding and infant health, opening new avenues for the development of strategies aimed at controlling infant gut homeostasis for health benefits. 1.Oikonomou, G. et al. Milk microbiota: what are we exactly talking about? Front. Microbiol. 11, (2020). 2.Boudry, G. et al. The Relationship Between Breast Milk Components and the Infant Gut Microbiota. Front. Nutr. 8, 629740 (2021). 3.Le Bras, C. et al. Two human milk-like synthetic bacterial communities displayed contrasted impacts on barrier and immune responses in an intestinal quadricellular model. ISME Commun. ycad019 (2024) doi:10.1093/ismeco/ycad019.
ano.nymous@ccsd.cnrs.fr.invalid (Charles Le Bras) 10 Oct 2024
https://hal.inrae.fr/hal-04730179v1
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[hal-04670323] Exploring the anti-inflammatory effects of postbiotic proteins from Lactobacillus delbrueckii CIDCA 133 on inflammatory bowel disease model
Lactobacillus delbrueckii CIDCA 133 is a promising health-promoting bacterium shown to alleviate intestinal inflammation. However, the specific bacterial components responsible for these effects remain largely unknown. Here, we demonstrated that consuming extractable proteins from the CIDCA 133 strain effectively relieved acute ulcerative colitis in mice. This postbiotic protein fraction reduced the disease activity index and prevented colonshortening in mice. Furthermore, histological analysis revealed colitis prevention with reduced inflammatory cell infiltration into the colon mucosa. Postbiotic consumption also induced an immunomodulatory profile in colitic mice, as evidenced by both mRNA transcript levels (Tlr2, Nfkb1, Nlpr3, Tnf, and Il6) and cytokines concentration (IL1β, TGFβ, and IL10). Additionally, it enhanced the levels of secretory IgA, upregulated the transcript levels of tight junction proteins (Hp and F11r), and improved paracellular intestinal permeability. More interestingly, the consumption of postbiotic proteins modulated the gut microbiota (Bacteroides, Arkkemansia, Dorea, and Oscillospira). Pearson correlation analysis indicated that IL10 and IL1β levels were positively associated with Bacteroides and Arkkemansia_Lactobacillus abundance. Our study reveals that CIDCA 133-derived proteins possess anti-inflammatory properties in colonic inflammation.
ano.nymous@ccsd.cnrs.fr.invalid (Andria dos Santos Freitas) 12 Aug 2024
https://hal.inrae.fr/hal-04670323v1
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[hal-04719239] Salt-dependent complex formation in lysozyme-alginate mixture
The associative interaction between oppositely charged macromolecules proceeds through either liquid-liquid phase separation (LLPS) forming complex coacervates or liquid-solid phase separation (LSPS) forming aggregates. In this work, we investigated the assembly of the basic protein lysozyme (LYS) with the negatively charged polysaccharide alginate (ALG) at pH 7 under varying conditions of mixing ratios, total concentrations, and ionic strengths.1 The droplet-based millifluidic device coupled with optical microscopy gave an extensive qualitative analysis of the phase behaviour of the system by probing different experimental conditions.2 Grey level analysis associated with the droplet millifluidic experiment allowed both the quantification and the qualitative definition of phase separation. We constructed a three-dimensional phase diagram, incorporating salt, LYS, and ALG concentrations as coordinates, offering a detailed depiction of monophasic regions, liquid-solid and liquid-liquid phase separation domains, and areas of coexistence of both solid and liquid phases. The thermodynamic characterization of the formation of different LYS/ALG assemblies was carried out using isothermal titration calorimetry (ITC) where distinct ITC profiles were associated with coacervation and aggregation. The interaction affinity (Ka) for aggregation was three orders of magnitude higher than for coacervation, without significant change in binding stoichiometry. Structural differentiation of various assemblies in the nanometer range was achieved through small-angle X-ray scattering (SAXS) experiments. To gain deeper insights into the mechanisms underlying both LSPS and LLPS processes, further investigation of additional polyelectrolyte couples is needed, facilitating a more comprehensive understanding of these phase separation phenomena.
ano.nymous@ccsd.cnrs.fr.invalid (Asna Vakeri) 04 Oct 2024
https://hal.inrae.fr/hal-04719239v2
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[hal-04703408] The multi-objective data-driven approach: A route to drive performance optimization in the food industry
Although standardized, food processing is subject to many sources of variability resulting from compositional and structural variabilities of raw materials and/or ingredients, human perception and intervention in the process, capabilities of processing tools and their wear and tear, etc. Altogether, they affect the reproducibility of final product characteristics representing deviations to standard, the production yield impacting the economic performance of the food manufacturing process, and many other performance indicators. They are grossly classified as economic, quality and environmental indicators and their simultaneous consideration can be used to define the overall performance of a manufacturing process. Optimizing the overall performance of food processing requires the use of multi-objective optimization methods. Multi-objective optimization methods include five steps: defining the objectives, modelling performance indicators, formulating the problem and constraints, solving the multi-objective problem, and finally identifying an ideal solution. The integration of data-driven approach, particularly machine learning, into the multi-objective optimization offers new perspectives for optimizing and controlling food processes. The potential of this approach is still underestimated by the food industry sector.
ano.nymous@ccsd.cnrs.fr.invalid (Manon Perrignon) 20 Sep 2024
https://hal.inrae.fr/hal-04703408v1
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[hal-04701063] The cutting type of spontaneously fermented vegetables impacts their fermentation rate
Fermented vegetables are essentially produced by spontaneous fermentation of raw vegetables, which are roughly or thinly cut, salted and incubated in an oxygen-free environment. Despite the variety of types of cutting and its potential role in the rate of diffusion of solutes from vegetable tissue, and thus the fermentation rate, the effect of this factor has been scarcely studied. Our aim was to investigate how the cutting and small variation of salt concentration impact the microbial and biochemical changes during the spontaneous fermentation of vegetables.<p>A 2 3 experimental design was set up with vegetable type (carrot / cabbage), cutting type (thin / rough), and salt concentration (0.8% / 1%) as factors. Vegetables were pressed down in 500 mL-jars and filled up with brine, and two independent jars used at 4 stages to characterise the microbial dynamics and biochemical changes by combining culturomics, 16S rRNA V5-V7 and gyrB metataxonomics, and targeted metabolomics.</p><p>Culturomics and metataxonomics results showed a similar succession of the main bacterial groups in both vegetables, with Enterobacteriaceae quickly replacing the initial microbiota, This work is openly licensed via CC BY 4.0.</p><p>1 further replaced within a few days by lactic acid bacteria, mainly represented by Leuconostoc sp. Cabbage and carrot fermentation rates quantitatively differed. Maximal Enterobacteriaceae counts were higher in cabbage (8 vs 7 logCFU/g), while lactic acid bacteria counts were higher in carrot (9 vs 8 logCFU/g). The acidification rate was faster in carrot (e.g. pH decreased to 3.8 in 40 h vs approx. 5.0 in 86 h in cabbage). Mannitol, lactic and acetic acids were the main metabolites produced in both vegetables, but concentrations were two-fold higher in carrot. Viable Enterobacteriaceae were not detected anymore after two-week fermentation, except for some roughly-cut cabbage samples. No pathogenic bacteria were detected. Taxonomic profiles varied according to the marker used, e.g. Leuconostoc was only detected with gyrB and viceversa for Clostridium. The gyrB marker provided a markedly better resolution at the specieslevel (for 97% of ASV vs only 20% for the 16S marker). Significant effects of cutting type, and not of NaCl concentration, were observed. Thinly-cut vegetables globally showed a quicker fermentation compared to roughly-cut ones and exhibited a higher titratable acidity, e.g. 0.8% vs 0.3%, respectively, in grated and sliced carrot at 64 h incubation. In line, a quicker production of acids and a quicker decrease of viable enterobacteria were observed in thinly-cut vegetables, in particular for cabbage, for which the surface generated by the cutting was ~20-fold greater in shredded cabbage than in leaf cabbage. Some leaf cabbage samples displayed atypical fermentations, with the presence of particular taxa and atypical metabolite profiles with high amounts of ethanol produced. These general trends were modulated by quantitative and qualitative differences between replicate jars.</p><p>This study confirms the highly diverse microbiota of spontaneously fermented vegetables and the tight competition between Enterobacteriaceae and lactic acid bacteria in their colonisation, and documents for the first time the effect of the type of cutting on the fermentation rate.</p>
ano.nymous@ccsd.cnrs.fr.invalid (Florence Valence) 18 Sep 2024
https://hal.inrae.fr/hal-04701063v1
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[hal-04700581] Amino acid requirements of the infant: the amino acid composition of human breast milk
The recommended amino acid requirements of the infant are based on the amino acid composition of mature human breast milk. The amino acid composition of breast milk is usually determined following either acid or alkaline (for tryptophan) hydrolysis. For accuracy, however, the known effect of hydrolysis time on amino acid composition should be accounted for. Also, ideally the amino acid composition of breast milk should be given in units of digested (assumed to be absorbed) amino acids. A review of the literature is presented which gives mean total amino acid concentrations in mature human milk (n = 26 studies), mean hydrolysis correction factors (n = 3 studies) and mean true ileal amino acid digestibility coefficients (n = 3 studies, suckling piglet). There were differences between the estimates of amino acid concentration corrected for hydrolysis time and digestibility, and current FAO (2013) recommendations that were not corrected for these factors. The values based on the published literature up until 2023 (mg/g true protein) corrected for hydrolysis time and digestibility gave higher values (more than 16% higher) for leucine, lysine and threonine, and considerably higher values (greater than 30%) for histidine and tryptophan. Current recommendations may need revision.
ano.nymous@ccsd.cnrs.fr.invalid (Paul J Moughan) 17 Sep 2024
https://hal.inrae.fr/hal-04700581v1
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[hal-04699103] Human milk vs. Infant formula digestive fate: In vitro dynamic digestion and in vivo mini-piglet models lead to similar conclusions
Infant formula (IF), the only nutritionally adequate substitute for human milk (HM), still needs to be improved to be more biomimetic with HM, including in terms of digestive fate. The latter can be explored using different digestion models. The present study aimed to compare IF and HM digestion using in vivo (mini-piglet) and in vitro (dynamic system, DIDGI®) models. Fresh mature HM was collected and compared with a standard bovine IF. In vivo, 18 Yucatan mini-piglets (24-day-old) received HM or IF and were euthanized 30 min after the last meal. The entire digestive content was collected from the stomach to the colon. In vitro, the same meals were fed to an in vitro dynamic digestion model simulating the term infant at four weeks of age. Digesta were sampled regularly in the gastric and intestinal compartments. Structure (confocal microscopy and laser light scattering) and proteolysis (SDS-PAGE for residual intact proteins, OPA for hydrolysis degree, LC-MS/MS for peptides) were investigated along digestion. The digesta microstructure differed between HM and IF in a similar way between in vitro and in vivo digestion. In vitro gastric proteolysis of caseins and α-lactalbumin was significantly slower for HM than for IF, such as for the early intestinal proteolysis degree. In vitro bioaccessibility of free AAs explained only 30 % of the true ileal digestibility of AAs. Peptide mapping of caseins differed between HM and IF along their digestion. The relative peptide mapping data over six proteins from HM and IF were highly correlated between in vitro and in vivo digestion, particularly at 80 and 120 min of in vitro gastric digestion vs. in vivo stomach data and at 20 and 40 min of in vitro intestinal digestion vs. in vivo proximal jejunum data (r = 0.7-0.9, p &lt; 0.0001, n = 1604). 40 to 50 % of the bioactive peptides identified in vivo were also found in vitro, with a good correlation of their abundances (r = 0.5, p &lt; 0.0001, n = 61). Overall, in vitro and in vivo digestion were in good agreement, both indicating a different digestive fate for HM and IF.
ano.nymous@ccsd.cnrs.fr.invalid (Elise Charton) 16 Sep 2024
https://hal.inrae.fr/hal-04699103v1
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[hal-04731966] New insights on fouling mechanisms explored by rheo-fluidics at the microscale
Fouling is an unsolved and costly question for the dairy industry and consists in the gradual deposit of the solid fraction of a liquid stream on stainless-steel surfaces due to the combined action of thermal and concentration gradients. Understanding this phenomenon and preventing its consequences is of paramount relevance to optimize the operation unit efficiency and to improve the quality of the products. Until now, most of the studies available in the literature focused on the fouling dynamics in heat exchangers and led to contradictory results based on the off-line analysis of the solid layers. Conversely, the fouling mechanisms have been rarely explored in vacuum evaporators despite their systematic use in dairy industry (e.g., infant formula production) nowadays. In this work, we show that the initiation of the fouling process is not exclusively linked to protein thermal denaturation above a critical temperature (T&gt;65 °C), as usually assumed, but also to the high shear rates in proximity of the equipment walls. Dispersions of whey proteins with different overall concentrations were processed by a rheometer, undergoing the range of shear rates (100-200 s-1) typical of falling film evaporators at fixed temperature (65 °C) and shearing time (10 min). The combined effect of heat and shear on the different stages of protein accumulation was evaluated on glass surfaces, by observing the development of the deposits (density, size, shape) using optical and digital microscopy. Our outcomes highlighted the formation of complex structures at the surface with increasing shear strength and protein concentration, characterized by a fractal arborescence. The morphology of the deposits was further characterized by scanning electron microscopy (SEM) and atomic force microscopy (AFM), which allowed to hypothesize possible mechanisms of initiation and propagation of protein layers. On the basis of these promising results, we also performed preliminary tests by microfluidic devices with the aim of providing a direct observation of the fouling dynamics in dairy mixes. The challenging question is to discriminate the mechanisms governing protein denaturation and aggregation in the bulk solution and those occurring at the surface and leading to growing deposits.
ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 11 Oct 2024
https://hal.inrae.fr/hal-04731966v1
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[hal-04692642] Ils étudient le potentiel santé des produits laitiers
Lancé en 2020 pour cinq ans, ce projet de recherche à 14 millions d’euros est porté par des laboratoires, mais aussi un consortium d’industriels laitiers, dont des poids lourds du secteur. Son objectif : « explorer les bénéfices santé des produits laitiers fermentés » chez les jeunes enfants et les seniors.
ano.nymous@ccsd.cnrs.fr.invalid (Yves Le Loir) 10 Sep 2024
https://hal.inrae.fr/hal-04692642v1
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[hal-04673803] Enzymatic Gelation of Milk, Curd Draining and Cheese Yields
This chapter presents the mechanism of enzymatically induced coagulation of milk, including the aggregation of casein micelles (CMs) and the evolution of the CM network during its aging according to the physico-chemical conditions of the milk, the draining of the curd after gel cutting, and the effect of cutting time and cutting intensity on the cheese characteristics. A thorough understanding of these phenomena is useful in advising on optimal cheese-making practices in order to control both cheese quality and yield. Temperature affects the kinetics of gelation and microsyneresis but is likely to have a limited effect on the ultimate gel structure (i.e. the number of bonds between colloids and their spatial distribution) since the gel rheological properties are somewhat thermo-reversible. Producing high-quality cheeses in a cost-effective manner requires great control of all steps in the cheese-making process.
ano.nymous@ccsd.cnrs.fr.invalid (Julien Bauland) 20 Aug 2024
https://hal.inrae.fr/hal-04673803v1
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[hal-04673478] Strengths and Limitations of Current In Vitro Models Used for Studying Infant Digestion
This chapter aims to examine the strengths and limitations of the current in vitro models used for studying infant digestion (0–6 months old). It presents the key parameters of the infant digestion. The chapter gives an overview of the existing in vitro models used for studying the digestion of infant food. It discusses the future trends and challenges of infant in vitro digestion modeling. The kinetics are particularly important for the metabolic fate of the nutrients, and it is thus important to consider this aspect. In vitro models can only be useful if they are physiologically relevant; however, the relevance is always difficult to examine. A harmonized protocol needs to be reached for better comparison across laboratories and for improving the relevance of the in vitro data in order to progress in our understanding of the digestive fate of food in the infant.
ano.nymous@ccsd.cnrs.fr.invalid (Amira Halabi) 20 Aug 2024
https://hal.inrae.fr/hal-04673478v1
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[hal-04673768] Chapter 3- Yogurts and Fermented Milks
For millennia, fermented dairy products, such as yogurts and other fermented milks, produced from cow's or other mammalian milk, have been an important part of the human diet. The principle of yogurt and fermented milk production lies in the fermentation by lactic acid bacteria of milk sugar, lactose, into lactic acid. Maintaining a healthy body weight is a key determinant in the prevention of cardiometabolic diseases. In this regard, virtually all studies investigating the relationship between yogurt consumption and body composition have observed a favorable association. Fermented dairy products are appreciated for their organoleptic and health benefits. Over the past 20 years, alternatives to yogurts have appeared in supermarkets, notably fermented soy-based products. It is also possible that the allergenicity of proteins can be modulated by the interactions formed between proteins during the preparation of mixes before fermentation, and by the “predigestion” of proteins during fermentation by lactic acid bacteria.
ano.nymous@ccsd.cnrs.fr.invalid (Marie-Hélène Famelart) 20 Aug 2024
https://hal.inrae.fr/hal-04673768v1
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[hal-04721232] A user-friendly tool based on Simplified parametrized LCA to eco-design reusable bottle scenarios
1. Introduction Returnable bottles are one of the most promising strategies to reduce the environmental impacts of food packaging. Companies usually use the same generic values to justify their development (e.g., -79% GHG emissions compared to single-use (ADEME, 2018)). In addition, they rely on only a few parameters when speaking of optimize the environmental performances (mostly the return rate and the mass of the bottles). We developed a user-friendly tool to help stakeholders evaluate and optimize their returnable bottle systems. Based on simplified parametrized LCA models (Padey et al., 2013, Douziech et al., 2021), it combines the results' simplicity of use and scientific accuracy. 2. Methods To ensure the tool covers a realistic diversity of existing systems, we built a typology of configurations for returnable bottle strategies, helped by private companies (e.g., the drink producer can do the cleaning or not, which can potentially affect the environmental impacts). In parallel, we developed Python scripts to generate simplified parametrized LCA models from impact equations. This consists of simplifying the impact equations by (1) identifying the input parameters that make the results vary, applying Sobol’ method (Sobol, 2001) on Global Sensitivity Analysis, and (2) setting the non-key parameters to the mean value in the equations (figure 1). The simplified models were applied with the stakeholders of H2020 FAIRCHAIN (https://www.fairchain-h2020.eu/) to optimize the implementation of returnable bottles strategies for a new innovative whey-based drink. We developed an interface for small and mid-sized stakeholders to include LCA results when developing local distribution strategies. Facing the difficulty of making decisions, expressed by the stakeholders, including a large number of – obscure – indicators, we also worked on the usability of the results presented in the tool to be used for decisions. This was done by selecting a limited number of indicators to display by looking at the correlations between impact categories when simulating thousands of random systems with simplified models. 3. Results and discussion 3.1 Simplified parametrized LCA models The simplified models developed show an excellent ability to balance simplicity and robustness. For instance, the first simplified model developed in FAIRCHAIN helps to reduce the required data from 46 to 13, while explaining 90% of the total variability of the results for all impact categories of the EF3.0 method. It is, in addition, possible to discuss with the stakeholders the possibility of setting some other input data (e.g., in the case, it is difficult to collect) considering its impact on the results (as the share of variance due to each of the remaining parameters is known). We experimented with the search for trade-offs with project partners. We generated simplified models for the configurations considered in the research project and provided scripts and protocol to generate more. 3.2 User-friendly tool We developed an interface that aims to (1) guide the user through the typology to the simplified model corresponding to its system and (2) produce LCA results with a limiting dataset. The expert version of the tool also allows the user to generate its own simplified models. The observation of correlations showed a good potential to reduce the number of indicators (from 16 to 5 for the first simplified model) to consider when comparing scenarios without compromising the whole environmental picture. 4. Conclusions In the FAIRCHAIN research project, we explored the necessary trade-off between users’ requirements (“we need it to be simple”) and scientists’ positions (“we want it to be robust”), and proposed an answer for the development of returnable bottle strategies: a user-friendly tool based on statistical simplification methods. The tool was developed and tested with future users, involved in the research project, involving practical constraints and ideas for future improvements, and large diffusion of the tool beyond the project. 5. Acknowledgements This project received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement no. 101000723. The authors especially thank the partners working on the distribution aspects of the French Case Study: Hugues Pelletier (PETREL), Muriel Charlet, Delphine Renevier and Mathieu Ganier (J’aime Mes Bouteilles). 6. References ADEME; DELOITTE CONSEIL; INDDIGO. 2018. Analyse de 10 dispositifs de réemploi-réutilisation d’emballages ménagers en verre; Expertises; p 293. Padey, P.; Girard, R.; le Boulch, D.; Blanc, I. 2013. From LCAs to Simplified Models: A Generic Methodology Applied to Wind Power Electricity. Environ. Sci. Technol. 47 (3), 1231–1238. https://doi.org/10.1021/es303435e Douziech, M.; Ravier, G.; Jolivet, R.; Pérez-López, P.; Blanc, I. 2021. How Far Can Life Cycle Assessment Be Simplified? A Protocol to Generate Simple and Accurate Models for the Assessment of Energy Systems and Its Application to Heat Production from Enhanced Geothermal Systems. Environ. Sci. Technol. 2021, 55 (11), 7571–7582. https://doi.org/10.1021/acs.est.0c06751. Sobol, I. M. 2001. Global Sensitivity Indices for Nonlinear Mathematical Models and Their Monte Carlo Estimates. Math. Comput. Simul. 2001, 55 (1–3), 271–280. https://doi.org/10.1016/S0378-4754(00)00270-6
ano.nymous@ccsd.cnrs.fr.invalid (Samuel Le Féon) 04 Oct 2024
https://hal.inrae.fr/hal-04721232v1
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[hal-04694170] A multiparameter model for local filtrate flux and solids concentration distribution in cross-flow membrane filtration of colloidal suspensions
Introduction. In this study, a model is developed which describes the local filtrate flux and the distribution of local solids concentration in the filter channel during steady-state cross-flow membrane filtration of colloidal suspensions. Unlike the previous models available in the literature (Bacchin et al., 2002), which predicts filtration kinetics for a model system with incompressible deposit layer and Newtonian concentration polarization (CP) layer, the proposed model considers essential factors for filtration, including the complex rheological behavior of the filtered material over a wide concentration range, encompassing both Newtonian and non-Newtonian characteristics. Additionally, the model takes into account the compressibility and permeability of the filtered material. Experimental/methodology. Analytical solution of a system of mass and pressure balance equations under the assumption of a thin CP layer yields the local filtrate flux distribution along the membrane, J(x): (a) where J(0) is the filtrate flux across the membrane in the absence of the concentration polarization, c0 is the solids concentration in the bulk, μf is the filtrate viscosity, x is the distance from the entrance to the filter channel, and M(csg, τw) is the integral characteristics of the filtered material, which is defined as (b) (where τw is the applied wall shear stress, and csg is the sol-gel transition concentration, i.e. the maximal solids concentration in the CP layer). Results and discussion. A multiparameter numerical study of the influence of rheological behavior, compressibility and permeability of the filtered material on filtration kineticswas carried out. Notabely, the importance of accounting non-Newtonian behaviour of CP layer was highlited. According to the model, the filtrate flux remains independent of the properties of the deposit. This implies that there is no necessity to define or measure properties of filterred material (rheological, compression and permeability properties) for concentrations exceeding csg (c > csg). For c > csg, however, these properties could be utilized to predict the local solids concentration in the deposit, c(x,z), using the integral form of Darcy’s equation, where z represents the normal distance to the membrane surface.
ano.nymous@ccsd.cnrs.fr.invalid (Hossein Gholamian) 11 Sep 2024
https://hal.inrae.fr/hal-04694170v1
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[hal-04693855] Design of a multi-stage membrane filtration system for concentration and separation of colloids: example of skim milk microfiltration
Introduction. Membrane filtration is widely applied for separation and concentration of micro- and nanocolloids. For example, cross-flow microfiltration of milk is used to separate casein micelles (retentate) from serum proteins (filtrate) and to concentrate the micelles in the retentate up to the volume concentration factor VCF = 1…3.5. The process is efficient, when the permeate flux Jp, the solute (serum proteins) transmission TR, and the final VCF are high. However, generally Jp and TR decrease with increasing VCF. To overcome this problem, concentration-separation is carried out in a continuously operating system having N successive stages: filtration modules used at the stage i (i = 1…N) operate at a fixed VFCi and the retentate produced at the stage i – 1 is used as a feed for filtration modules of the stage i, so that VCF1 &lt; … &lt; VCFi–1 &lt; VCFi &lt; … &lt; VCFN. Each stage i can operate at different transmembrane pressures TMP and retentate cross-flow rates v (that is rarely considered in the industrial process optimization). The goal of our work is to design the multi-stage separation-concentration system in: 1) minimizing the membrane surface for a system operating at desired number of stages N and final retentate (casein micelles) concentration VCFN; 2) maximizing the solute (serum proteins) concentration and recovery yield in the permeate. The approaches developed so far to design membrane filtration system, rarely account for complex relation between the process efficiency and the operating parameters. Experimental/methodology. A general theoretical approach was developed to describe the solute recovery yield in the permeates obtained and the membrane surface required at different stages of continuously operating multi-stage filtration system. The development is based on the mass balance (theoretical), which is combined with empirical data of Jp and TR at various operating conditions (VCF, TMP, and v). The approach allows determining optimal values of VCFi, TMPi and vi , i.e. determining for every stage the set of operating conditions required to obtain the highest total yield of serum proteins in the filtrate with the use of the minimal total membrane surface. The approach was illustrated with the case of milk proteins separation by microfiltration of milk. Pilot scale experiments were carried out in a batch mode at 50°C using the UTP (uniform transmembrane pressure) system equipped with 0.1 µm ceramic membrane under different operating parameters: v = 6.0, 6.5, and 7.0 (m/s), TMP = 0.4, 0.7 and 1.0 (bar). In every experiment VCF was varied in a step-wise mode from 1.0 to 3.5 and dependencies Jp(VCF) and TR(VCF) were obtained and used for the theoretical multi-stage membrane system design. Results and discussion. A design method based on theoretical mass balance approach and experimental relationships between Jp and TR as a function of operating parameters was proposed. Besides of the theoretical approach development and application, particular attention was paid to the fact that for 0 &lt; TR &lt; 1 concentrations of transmittable solute (e.g. serum proteins) in retentate with given VCF differ between filtration systems operating in batch (usually lab and pilot) and continuous multi-stage (usually industrial) modes. As soon as in a general case Jp and TR can depend on concentration of any component of the retentate, this calls into question the applicability of the experimental data typically obtained in a batch system for description of continuously operating multi-stage systems. However, specially designed experiments on filtration of milk enriched with serum proteins demonstrated that this effect can be neglected during the design of milk filtration under the studied operating parameters for VCF &lt; 3.0. The approach can then be used to design milk microfiltration system.
ano.nymous@ccsd.cnrs.fr.invalid (Geneviève Gésan-Guiziou) 11 Sep 2024
https://hal.inrae.fr/hal-04693855v1
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[hal-04694286] Performance comparison of two ceramic membrane concepts: Example of crossflow microfiltration of skimmed milk
Introduction. Microfiltration is largely applied in the food sector for the separation and concentration of proteins. For example, the skimmed milk microfiltration is implemented in the industry to separate casein micelles (retentate) from serum proteins (filtrate) and to obtain high purity serum protein fractions before further processing (ultrafiltration and spray-drying). The efficiency of the process, and especially the serum protein transmission, depends on the accumulation of casein micelles at the membrane surface. To overcome this problem, milk microfiltration is operated with specific ceramic tubular membrane concepts: the Uniform Transmembrane Pressure (UTP) concept that makes it possible to get a low uniform transmembrane pressure (TMP) along the membrane with an additional pump on the permeate side; the Graded Permeability (GP) membrane concept that creates uniform permeate flux along the membrane with a membrane with higher hydraulic resistance at the entrance, when TMP is higher. Unfortunately, the performances of these ceramic membrane concepts have never been compared in a wide range of operating conditions. Experimental/methodology. This study proposes a comparison of the performances (fouling, selectivity) of the UTP and GP concepts in the case of milk microfiltration operating in feed and bleed mode, at 50°C in a large range of VRR, volume reduction ratio (1-3.5) and TMP (0.2 – 2 bar). Two protocols have been implemented with ceramic membrane Pall 0.1µm7P1940, UTP and GP configurations: - parametric study, which consists in step by step variation of TMP. - study as a function of time (4-5 hours) at constant VRR (recirculation of both retentate and permeate). Results and discussion. Despite the fact that both concepts used membranes with similar filtering layers, the performances of the two ceramic membrane concepts show large discrepancies, especially at high VRR (3.0-3.5) where fouling is more severe. The results are discussed considering the difference in membrane concepts features. The optimal performances are not always obtained under the industrially recommended conditions, which leaves room for significant improvements of existing filtration plants. Moreover, these results allow the definition of optimal operating conditions for each volume reduction factor , and thus each stage of an industrial skimmed milk plant using ceramic membranes
ano.nymous@ccsd.cnrs.fr.invalid (Nadine Leconte) 11 Sep 2024
https://hal.inrae.fr/hal-04694286v1
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[hal-04725044] Health benefits and risks of fermented foods—the PIMENTO initiative
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fermented foods” (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA’s published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.
ano.nymous@ccsd.cnrs.fr.invalid (Smilja Todorovic) 08 Oct 2024
https://hal.inrae.fr/hal-04725044v1
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[hal-04671284] Farm animal health and welfare at the heart of agroecological livestock system priorities: proposed research questions to contribute to this objective
The aim of this communication is to summarize a collective, interdisciplinary vision of the advances in knowledge needed, at different scales, to contribute to the transformation of livestock systems with health and welfare at the core while considering the other components of sustainability. We emphasize the need to consider health in a broader perspective and to deepen the question of positive emotional experiences regarding welfare while presenting positive interactions and some conflicts between the two. Ex. when improving welfare by providing a more stimulating environment such as outdoor access the risk of infectious disease may increase. Jointly improving health and welfare of animals raises different questions along the production chain. At the animal level: longterm 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 should be explored. At the farm level, in addition to studying the relationships at the group level between welfare, health and production, we support the idea of co-constructing innovative systems with livestock farmers, as well as analyzing the cost, the acceptability and the impact of improved systems on their working conditions and well-being. At the production chain or territory levels questions include: studying the best strategies to improve animal health and welfare while preserving economic viability, labelling of products and consumers’ willingness to pay, the consequences of heterogeneity in animal traits on the processing of animal products, the spatial distribution of livestock farming and the organization of the production and value chain. Citizens’ knowledge of livestock farming should be improved and more constructive exchanges between breeders, livestock professionals and citizens developed. We emphasise a interdisciplinary and transdisciplinary approach, involving all stakeholders, including public decision-makers, in a participatory research process. Note: our numerous co-authors will be acknowledged during the presentation
ano.nymous@ccsd.cnrs.fr.invalid (Christian Ducrot) 14 Aug 2024
https://hal.science/hal-04671284v1
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[hal-04573534] Impact of sensory properties and their appreciation on willingness to pay for innovative cheeses with health benefits
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ano.nymous@ccsd.cnrs.fr.invalid (Christophe Martin) 13 May 2024
https://hal.inrae.fr/hal-04573534v1
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[hal-04692099] Protein-Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures
This study examined the thermal gelation of mixtures of laboratory-prepared pea protein isolate (PPI) and egg white proteins (EWP) at different PPI/EWP weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0. Viscoelastic and texture properties of the composite gels, along with the microstructure and molecular interactions involved in the gel network, were investigated. Except PPI-EWP 100/0 at pH 9.0, all systems gelled with increasing gel hardness, springiness and cohesiveness when EWP content increased. This phenomenon was explained by the microstructure of the gels, wherein the presence of PPI enhanced the formation of aggregates embedded in the EWP network, thus loosening it. The rheological properties of the mixed gels were primarily influenced by the EWP network, significantly involving disulfide bonds. However, upon the addition of PPI, hydrogen bonds and hydrophobic interactions predominated and the structure of the gel became more sensitive to pH as electrostatic repulsions interfered. Playing on the ratio of PPI/EWP allows for the production of gels with varying textures, and the data suggest the possibility of partially substituting egg white with pea proteins in food gel formulation.
ano.nymous@ccsd.cnrs.fr.invalid (Jian Kuang) 09 Sep 2024
https://hal.inrae.fr/hal-04692099v1
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[hal-04683400] 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. The analysis included 366 participants who had up to 6 repeated measurements, 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) 02 Sep 2024
https://hal.inrae.fr/hal-04683400v1
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[hal-04693130] Milk and Dairy Products: Some Challenges for the Dairy Industry
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet “consum’actor” demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use.
ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 10 Sep 2024
https://hal.inrae.fr/hal-04693130v1
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[hal-04671264] Functional and nutritional properties of fava bean ingredients processed by extrusion
This study investigates the functional and nutritional properties of fava bean ingredients and their customization using extrusion. Fava bean flour (FBF), starch concentrate (FBS), and protein concentrate (FBP), with protein contents from 20-60%, were extruded at specific mechanical energy (SME) levels (100–3300 kJ/kg). The impact of incorporating flaxseed powders (20-70%) to enhance polyunsaturated fatty acids was also examined. Extrudates displayed varied bulk densities (50–1500 kg/m³), colors (lightness L* 75-87), and cell wall morphologies. Analyses included water solubility, pasting and emulsifying properties, protein hydrolysis degree, and trypsin inhibitor (TI) activity. Starch-rich extruded ingredients (FBF, FBS) had higher water solubility and lower pasting properties due to starch melting and depolymerization, whereas protein-rich ingredients (FBP) were less affected. Emulsions made with extruded ingredients had larger droplet sizes (d[4,3]= 13-200 µm) compared to non-extruded ones (d[4,3]=4-13 µm), likely due to reduced protein solubility and adsorption, leading to lower surfactant effects. Higher extrusion intensity decreased pasting and emulsifying properties but increased water solubility. Higher protein content reduced all functional properties. Protein hydrolysis, measured using the INFOGEST method, ranged from 66% to 84% and was not significantly affected by extrusion or formulation. Processed at low SME (&lt; 500 kJ/kg), FBP showed a greater reduction in TI activity than FBF (60% vs. 20%). Increasing SME to 2500 kJ/kg inactivated 90% of TI in FBF without further affecting FBP. All extruded ingredients exhibited low TI levels (&lt; 5 mg/g) regardless of SME and formulation. Flaxseed incorporation did not alter nutritional properties. Extrusion at low SME (&lt;500 kJ/kg) effectively textures protein ingredients while tuning nutritional properties.
ano.nymous@ccsd.cnrs.fr.invalid (Imen Jebalia) 14 Aug 2024
https://hal.inrae.fr/hal-04671264v1
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[hal-04675203] Lipidomics of sheep and goat Milk-based infant formulae during in vitro dynamic digestion
Lipid hydrolysis process during IF digestion, particularly the characterization of the lipidome and the resulting lipid breakdown products, has not been thoroughly investigated. This study aimed to compare the lipid hydrolysis profiles during the in vitro dynamic digestion of IFs made from whole sheep and goat milk. Using a lipidomics platform and multivariate statistical analysis, we observed changes in complex lipid levels during digestion. In the gastric compartment, we noted a progressive hydrolysis of triacylglycerols, phosphatidylcholines, and sphingomyelins. Conversely, lipolysis breakdown products like monoacylglycerols (e.g., MG(16:0), MG(18:0)), diacylglycerols, lysophosphatidylcholines (LPC 16:0, LPC 18:1, LPC 18:2), and free fatty acids increased in the intestinal compartment. The lipolysis trends were similar for both types of infant formulas, with long-chain fatty acid triglycerides (C &gt; 46) exhibiting lower digestibility compared to medium-chain fatty acid triglycerides. Overall, these results indicate that sheep milk can be used as an ingredient in the manufacturing of IF.
ano.nymous@ccsd.cnrs.fr.invalid (Mattia Casula) 22 Aug 2024
https://hal.inrae.fr/hal-04675203v1
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[hal-04622223] Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach
Understanding how shear affects whey protein stability is crucial to deal with typical industrial issues occurring at the bulk solution/surface interface, such as fouling during heat treatments. However, at the state of the art, this effect remains unclear, contrary to that of temperature. This article presents a novel strategy to study the impact of shear rate and concentration on the accumulation of whey protein surficial deposits. It consists in applying a range of shear rates (0–200 s 1) at controlled temperature (65 ◦ C) on whey protein solutions (5–10 wt %) by a parallel plate rheometer equipped with a glass disc, thus allowing the off-line characterization of the deposits by microscopy. Our results highlight an unequivocal effect of increasing shear stress. At 5 wt%, it fosters the formation of primary deposits (≈ 10 μm), whereas at 10 wt% it results in the development of complex branched structures (≈ 50 μm) especially for shear rates ranging from 140 s 1 to 200 s 1. Based on the classification by size of the observed populations, we discuss possible hypotheses for the deposit growth kinetics, involving the interplay of different physico-chemical protein-surface interactions and paving the way to future further investigations.
ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 24 Jun 2024
https://hal.inrae.fr/hal-04622223v1
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[hal-04628038] Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study
Ageing leads to changes in the functionality of the digestive tract but the effect of age on digestion and absorption of nutrients remains unclear. The objective of this study was to investigate in vitro the digestion of two highprotein dairy products similar to cream cheese (24 % w/w proteins, 20 % w/w lipids) with opposite casein to whey protein ratios, 80:20 (WP-20), and 20:80 (WP-80). The new static digestion model adapted to the general older adult population (≥65 y.) proposed by INFOGEST was used, as well as the standard version of the protocol. Kinetics of proteolysis and lipolysis were compared between both models for each product, in the gastric and intestinal phases of digestion. In both cream cheeses, the degree of protein hydrolysis (DH-P) was significantly lower for older adults than for young adults at the end of the gastric phase ( 19 % for WP-20, and 44 % for WP-80), and at the end of the intestinal phase ( 16 % for WP-20, and 20 % for WP-80). The degree of lipid hydrolysis (DH-L) was also significantly lower for older adults than for young adults at the end of the digestion for WP-20 ( 30 %), but interestingly it was not the case for WP-80 (similar DH-L were measured). Free fatty acids were also released faster from WP-80 than from WP-20 in both digestion conditions: after 5 min of intestinal digestion DH-L was already ≈32 % for WP-80 against 14 % for WP-20. This was attributed to the opposite casein to whey protein ratios, leading to the formation of different gel structures resulting in different patterns of deconstruction in the gastrointestinal tract. This study highlights the fact that it is essential to carefully consider the composition, structure, and digestibility of foods to develop products adapted to the specific needs of the older adult population.
ano.nymous@ccsd.cnrs.fr.invalid (Anaïs Lavoisier) 28 Jun 2024
https://hal.inrae.fr/hal-04628038v1
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[hal-04675064] L’œuf : un aliment aux qualités nutritionnelles avérées
Aliment peu coûteux, l’œuf est une source de protéines de très bonne qualité, de lipides pour les deux tiers insaturés, de minéraux et vitamines, ainsi que de caroténoïdes d’intérêt pour lutter contre certaines pathologies de l’œil. L’absence de lien, chez les sujets en bonne santé, entre une consommation modérée d’œuf, le niveau de cholestérol sanguin et le risque de maladies cardiovasculaires fait aujourd’hui consensus. Mais l’œuf est aussi un allergène majeur chez le jeune enfant.
ano.nymous@ccsd.cnrs.fr.invalid (Françoise Nau) 22 Aug 2024
https://hal.inrae.fr/hal-04675064v1
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[hal-04669691] Diagnosis based on sensory data: Application to wheat grading quality
Sensory evaluation is an important aspect of food quality and control. However, even when carried out by a group of experts, it is generally difficult to link the results of a sensory evaluation to physico-chemical or technological measurements. This study is based on the premise that formalising the interpretation of sensory observations in terms of the physical state of the product can help to link together sensory and physical properties. The main proposal of this paper is a methodological framework adapted from a diagnostic approach to capture the relationships between sensory evaluations of a type of product, here wheat dough, and its physical states called quality profiles. A probabilistic analysis is proposed to identify the quality profiles and their signatures, i.e. the corresponding sensory observations that result from grouping the probabilities of the observations. This work is supported by the analysis of a large historical sensory evaluation dataset from the routine application of the French baking standard to estimate the baking value of common wheat (Triticum aestivum L.) flour. Application of the method to this dataset revealed two defective quality profiles for wheat dough, Slackening (due to weakness of the gluten network) and Resistant (excessive strength of the gluten network), along with their signatures in terms of sensory observations of the dough. Promising relationships were found between the quality profiles attributed to the wheat samples and usual technological criteria of the wheat flour quality: gluten index, (Ie) elasticity index and (W) dough strength. This methodological framework applied to food opens up interesting perspectives for the use of sensory data for crop and food quality assessment using computational approaches.
ano.nymous@ccsd.cnrs.fr.invalid (Mélanie Munch) 09 Aug 2024
https://hal.science/hal-04669691v1
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[hal-04630049] Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates
The study aimed to assess the extent to which protein aggregation, and even the modality of aggregation, can affect gastric digestion, down to the nature of the hydrolyzed peptide bonds. By controlling pH and ionic strength during heating, linear or spherical ovalbumin (OVA) aggregates were prepared, then digested with pepsin. Statistical analysis characterized the peptide bonds specifically hydrolyzed versus those not hydrolyzed for a given condition, based on a detailed description of all these bonds. Aggregation limits pepsin access to buried regions of native OVA, but some cleavage sites specific to aggregates reflect specific hydrolysis pathways due to the denaturation-aggregation process. Cleavage sites specific to linear aggregates indicate greater denaturation compared to spherical aggregates, consistent with theoretical models of heat-induced aggregation of OVA. Thus, the peptides released during the gastric phase may vary depending on the aggregation modality. Precisely tuned aggregation may therefore allow subtle control of the digestion process.
ano.nymous@ccsd.cnrs.fr.invalid (Ousmane Suwareh) 01 Jul 2024
https://hal.inrae.fr/hal-04630049v1
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[hal-04662590] Plan de gestion de données (PDG) du projet " VEG&LAIT " produire, transformer et innover à la ferme un système multiperformant pour relocaliser et diversifier l’offre alimentaire en protéines de légumineuses .
En France, environ 6% des émissions de gaz à effet de serre proviennent de la production et de la transformation laitière. A masse égale, les boissons et « yaourts » végétaux sont environ deux fois moins émetteurs, mais ils sont aussi moins intéressants sur le plan nutritionnel et moins appréciés des consommateurs et consommatrices. Que ce soit en production ou en transformation laitière, les légumineuses offrent des leviers de diversification, d’autonomisation socio-technique et de réduction des impacts environnementaux. Au champ, les légumineuses (dont la surface a fortement diminué depuis les années 1990) ont de forts atouts agronomiques et environnementaux. Cependant, encore peu d’initiatives sont développées et coordonnées entre les deux échelons de la filière. VEG&amp;LAIT propose de jouer sur la complémentarité entre le lait et les légumineuses pour concevoir de manière intégrée une filière de produits « mixtes » associant ces deux ingrédients, de la ferme à la petite cuillère. Ce premier objectif de VEG&amp;LAIT s’inscrit pleinement dans l’axe 2 de l’appel à projets, qui concerne les enjeux de la transformation et de la consommation de légumineuses. En tant que prototype d’intégration de filière, le projet propose de s’appuyer sur des réseaux de producteurs et productrices assurant la transformation à la ferme et la distribution en circuit court. Ce dispositif permettra de mieux identifier les points de contrôle nécessaires, par exemple via des cahiers des charges, de mieux assurer la valorisation de tous les coproduits et enfin de concevoir les outils de capitalisation et de diffusion des innovations ainsi expérimentées. Ce second objectif de VEG&amp;LAIT s’inscrit quant à lui dans l’axe 3 de l’appel à projets, qui adresse les enjeux de la diversification et de l’optimisation des systèmes alimentaires. VEG&amp;LAIT est organisé en 6 work packages dont 3 sont en lien avec la construction de la filière « mixte » lait- légumineuses (WP1, WP2 et WP3) et 2 sont en lien avec la montée en compétence organisationnelle des réseaux de fermes (WP4) et l’évaluation multicritère du système ainsi constitué (WP5). Le WP6 prendra en charge le pilotage et l’animation du projet. Un état des lieux sera fait des pratiques existantes mettant en lien production et transformation des légumineuses à la ferme, dans et au-delà des réseaux impliqués dans le projet. La spécificité des fermes laitières sera prise en compte, par exemple sur le cycle de l’azote. Les fermes seront accompagnées dans la mise en place de cultures de légumineuses et dans le partage des résultats de ces expérimentations au sein du réseau. La première transformation des graines sera assurée par un partenaire expert. La mise en œuvre des farines et isolats sera réalisée sur des matrices de type « yaourt », crème dessert et crème glacée, qui valoriseront les protéines, l’amidon, les phospholipides ou des particules végétales. L’interdépendance entre la composition, les fonctionnalités des ingrédients et les propriétés finales du produit en termes de texture, de structure et d’apports nutritionnels sera finement analysée. Dans le cas des produits fermentés, la sélection des souches microbiennes capitalisera sur les connaissances de leurs propriétés d’hydrolyse pour constituer un consortium adapté. Positionnées a priori comme aliments «transitionnels », ces matrices mixtes seront utilisées pour évaluer les représentations que s’en font les consommateurs et consommatrices, selon qu’ils ou elles les compareront à des produits laitiers ou à des substituts végétaux commerciaux et ce de manière longitudinale. Dans la seconde partie du projet, une évaluation olistique de la filière ainsi déployée s’appuiera sur les informations recueillies sur les dimensions de marché, de nutrition, d’environnement, socio-techniques et sanitaires. Cette évaluation fournira des connaissances pour un accompagnement de l’innovation dans des fermes productrices et transformatrices de lait et de légumineuses.
ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'H) 26 Jul 2024
https://hal.inrae.fr/hal-04662590v1
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[hal-04630213] Rheological properties of Lactoferrin/β-Lactoglobulin Coacervates
Heteroprotein complex coacervation has great potential in many food applications. However, understanding the rheology-coacervate structure relationship, as well as their sensitivity to slight changes in the physicochemical environment, is still an active research topic. Herein, heteroprotein complex coacervation between positively charged lactoferrin (LF) and negatively charged β-lactoglobulin (βLG) was investigated. The influence of ionic strength and temperature on the rheological properties of LF/βLG coacervates was examined using oscillatory shear rheology and microrheology from dynamic light scattering. The results indicated a liquid-like character with G’(ω) &lt; G’’(ω) and an increase of both moduli with decreased temperature but a softening effect with increased ionic strength. The dependency of G’ and G’’ on angular frequency (ω) demonstrated a scaling of G” ∝ ω1 and a lack of terminal behavior with G’ ∝ ω1.4. The application of time-temperature superposition (TTS) and time-salt superposition (TSS) allowed the prediction of the rheological properties over a wide range of timescales and temperatures below the denaturation temperature of βLG and LF. The TTS and TSS suggested that increasing temperature or ionic strength accelerates coacervates dynamics but does not affect larger-scale physics. Microrheology experiments using polystyrene-coated microspheres as tracers, allowed access to a frequency range up to (ω ~ 106 rad/s) and revealed a scaling of G’= G” ∝ ω3/4 at the high-frequency terminal regime. By combining rheology and microrheology, we provided a comprehensive rheological study that underscores the influence of ionic strength and temperature on LF/βLG coacervates. This study highlights the similarities and differences between protein coacervates and polymer systems and offers new insights into the microstructure of coacervates relevant to various applications.
ano.nymous@ccsd.cnrs.fr.invalid (Ghazi Ben Messaoud) 01 Jul 2024
https://hal.inrae.fr/hal-04630213v1
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[hal-04666951] Rheological Characterization of Butter Samples Using a Lubricated Squeezing Flow
The functional properties of butter, such as its rheological properties, are of primary importance for its use in many bakery applications. Here, we report on a squeeze flow method to evaluate the rheological properties of butter samples with a test that mimics the mechanical stress encountered by butter in extrusion/laminar processes. This test is performed in the lubricated mode to measure biaxial extension viscosity of small samples. The compression is performed with a constant biaxial strain rate and not with a constant crosshead speed. This allows us to determine the apparent viscosity of butter in the elongation mode. This method is particularly adapted to test butter samples at different temperatures as slippage could be a problem in the measurement of rheological properties of butter by traditional shearing methods, whereas slippage is a prerequisite in squeeze flow tests.
ano.nymous@ccsd.cnrs.fr.invalid (Marie-Hélène Famelart) 02 Aug 2024
https://hal.inrae.fr/hal-04666951v1
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[hal-04630174] Complex coacervation in heteroprotein systems: formation mechanism, rheology, and potential applications.
Associative liquid–liquid phase separation (LLPS) is an active research topic in the fields of soft matter, colloid chemistry, food science, and cell biology. LLPS is a dynamic assembly process that leads to the formation of micrometer-sized droplets, known as complex coacervates. These droplets can progressively coalesce, leading to macroscopic phase separation and the formation of a continuous dense phase of coacervates. This presentation will primarily focus on heteroprotein complex coacervation (HPCC) that occurs between oppositely charged protein mixtures. First, the coacervation mechanism will be discussed with a special focus on the formation dynamics, main driving forces, and physical and chemical characteristics of the coacervates. Next, the rheological properties of HPCC, based on a model system consisting of positively charged lactoferrin (LF) and negatively charged β-lactoglobulin (βLG), will be discussed. The influence of a slight variation of physicochemical parameters such as pH, ionic strength, and temperature on the rheological properties will be examined. The similarities and differences of HPPC rheological properties with protein-polysaccharide or synthetic polymer systems will be highlighted. Lastly, the potential applications of HPCC within the food industry will be discussed, including its roles as an encapsulation vehicle, viscosity enhancer, and stabilizing agent.
ano.nymous@ccsd.cnrs.fr.invalid (Ghazi Ben Messaoud) 01 Jul 2024
https://hal.inrae.fr/hal-04630174v1
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[hal-04659415] The effects of Thymus capitatus essential oil topical application on milk quality: a systems biology approach
Essential oils (EO) are known for their antibacterial and anti-inflammatory properties and can be used as an alternative to reduce the reliance on antimicrobials in dairy cattle. While many studies have explored the beneficial properties of EO in vitro, their effects on milk quality and milk microbiota, when applied directly to the udder skin, remain relatively unknown. This study aimed to investigate the impact of Thymus capitatus EO (TCEO) on milk microbiota, lipidomic profile and inflammatory biomarkers in dairy cows at the end of the lactation period and udder skin microbiota. Sixteen quarters from 12 Holstein cows were selected, and TCEO was topically applied to the udder skin twice a day for seven days. Milk was collected aseptically at days 0, 7, 21, and 28 before morning farm milking. The results showed no significant changes in microbiota composition after the EO treatment. TCEO had a limited impact on the milk lipidome, primarily affecting diacylglycerol components at T21. The treatment did not affect inflammatory biomarkers, milk sensory properties, and quality. Our study demonstrates that applying 10% TCEO on cow's quarters does not significantly alter milk quality or microbiota composition in milk and skin, suggesting its safe use in dairy cows.
ano.nymous@ccsd.cnrs.fr.invalid (Ralph Nehme) 23 Jul 2024
https://hal.inrae.fr/hal-04659415v1
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[hal-04644425] Ferment du futur : Potentiel de la fermentation en innovation alimentaire et développement de nouveaux ferments
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ano.nymous@ccsd.cnrs.fr.invalid (Yves Le Loir) 11 Jul 2024
https://hal.inrae.fr/hal-04644425v1
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[hal-04648148] Development of innovative fermented beverages and “yogurt”-type gels with immunomodulatory properties from almond and/or chickpea milk analogues
Mediterranean nuts and legumes offer opportunities to diversify fermented products and to gradually move towards a more plant-based diet. Developing alternative fermented products to those derived from milk, requires selecting i) appropriate plant-based resources and ii) bacteria able to ferment them and provide adequate final sensory and probiotic properties. Among the different nuts and legumes studied in the European LOCALNUTLEG project, almond milk analogue was chosen for preparing fermented beverages, as well as mixes of almond and chickpea milk analogues for preparing yogurt-type analogues. Different strains of lactic acid bacteria (LAB) and propionic acid bacteria (PAB) were tested. Streptococcus thermophilus CIRM-BIA772, Lacticaseibacillus casei CIRM-BIA1643, Lactobacillus helveticus CIRM-BIA100 and Propionibacterium freudenreichii CIRM-BIA141 were selected. The carbohydrates were fermented by the LAB and probiotic properties were provided by both L. casei and P. freudenreichii in beverages and by L. helveticus in yogurt analogues. Sensory analyses were performed on the fermented beverages by free choice profiling technique. The fermented beverages and yogurt analogues with various almond-chickpea ratios, were deeply characterized by targeted metabolites content (organic acids, residual sugar, peptides and amino acids), and immunomodulatory properties. These latter were evaluated by changes in the production of IL-8 in intestinal human epithelial cells, after a challenge with the different fermented products, in the presence and in the absence of an inflammatory stress. The texture of the yogurt analogues was characterized by rheological measurements. The fermented beverages were differently perceived by consumers, regarding the presence of the two LAB strains and of the LAB and PAB strains and addition or not of sucrose. All the fermented beverages had immunomodulatory properties, in contrast to the initial vegetable milk analogues. The change in the almond/chickpea ratio resulted in gels that were more consistent with increasing amount of chickpea. The almond/chickpea ratio also influenced the LAB strains growth with higher population observed in 50/50 ratio and higher immunomodulatory properties in 25/75 ratio. These innovative fermented almond beverages and almond/chickpea yogurt analogues can be an alternative to widely consumed fermented plant-based products, with functional properties, and may help diversifying flexitarian and vegetarian consumers’ diets.
ano.nymous@ccsd.cnrs.fr.invalid (Charles Silande) 15 Jul 2024
https://hal.inrae.fr/hal-04648148v1
