Scientific publications - UMR STLO Unit

Cookie type	Means of blocking
Analytical and performance cookies	Realytics Google Analytics Spoteffects Optimizely
Targeted advertising cookies	DoubleClick Mediarithmics

Mandatory cookies	Functional cookies	Social media and advertising cookies
These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.	These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.	These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.
Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times). These cookies are deleted at the end of the browsing session (when you log off or close your browser window)	Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months	Our EZPublish content management system (CMS) does not use this type of cookie.

[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-04622223

[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-04628038

[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-04630049

[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&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&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&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&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-04662590

[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-04630213

[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-04630174

[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-04659415

[hal-04644425] Ferment du futur : Potentiel de la fermentation en innovation alimentaire et développement de nouveaux ferments

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Yves Le Loir) 11 Jul 2024

https://hal.inrae.fr/hal-04644425

[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-04648148

[hal-04638822] Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity

An amaranth beverage (AB) was subjected to a simulated process of dynamic gastrointestinal digestion DIDGI®, a simple two-compartment in vitro dynamic gastrointestinal digestion system. The structural changes caused to the proteins during digestion and the digesta inhibitory capacity of the angiotensin converting enzyme (ACE) were investigated. In gastric compartment the degree of hydrolysis (DH) was 14.7 ± 1.5 % and in the intestinal compartment, proteins were digests in a greater extent (DH = 60.6 ± 8.4 %). Protein aggregation was detected during the gastric phase. The final digesta obtained both at the gastric and intestinal level, showed ACE inhibitory capacity (IC50 80 ± 10 and 140 ± 20 μg/mL, respectively). Purified fractions from these digesta showed even greater inhibitory capacity, being eluted 2 (E2) the most active fraction (IC50 60 ± 10 μg/mL). Twenty-six peptide sequences were identified. Six of them, with potential antihypertensive capacity, belong to A. hypochondriacus, 3 agglutinins and 3 encrypted sequences in the 11S globulin. Results obtained provide new and useful information on peptides released from the digestion of an amaranth based beverage and its ACE bioactivity.

ano.nymous@ccsd.cnrs.fr.invalid (Santiago E Suárez) 08 Jul 2024

https://hal.inrae.fr/hal-04638822

[hal-04649138] Functional Swiss-type cheeses promote beneficial effects on mice health and gut microbiome during inflammatory bowel disease

Abstract Backgrounds &amp; Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations of the gut microbiota. Immunomodulatory probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major sources of bacteria. New in vivo evidences revealed anti-inflammatory effects in selected strains of the dairy bacterium Propionibacterium freudenreichii , used as a cheese ripening starter. We thus hypothesized that consumption of a functional cheese, fermented by such a selected strain, may exert a positive effect on IBD. Methods. We developed an experimental single-strain cheese solely fermented P. freudenreichii CIRMBIA-129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. We tested both cheeses, in healthy conditions and as preventive food in the context of Dextran Sodium Sulphate (DSS)-induced colitis in mice. We monitored the gut microbiota of mice using shotgun metagenomic sequencing. We assessed the taxonomic and functional profiles through sequence alignment to NCBI taxonomy and KEGG pathways databases. Results. The experimental cheese and the Emmental cheese, both fermented by P. freudenreichii, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both reduced small bowel IgA secretion, restored occludin gene expression and prevented induction of TNFα, IFNγ and IL-17. None of the cheeses disturbed the microbial community ecology in healthy conditions. Emmental intake increased symbionts as Romboutsia and Akkermansia muciniphila. Metabolic pathway analysis suggests that A. muciniphila may produce bioactive metabolites as acetate and cooperate with other commensal species to produce indole and gamma-aminobutyric acid. Some of the impaired microbiome metabolic functions, in colitis mice, were restored by single strain cheese, while Emmental promoted an increase in Ligilactobacillus murinus. This taxon presented several genes with immunomodulatory activity potential. Conclusions. Combinations of starter bacteria immunomodulatory strains lead to anti-inflammatory cheeses, as revealed in an animal model of colitis. Such cheeses may restore beneficial bacteria in the gut microbiota. Further studies are undertaken to investigate their role in regulating the gut-brain axis. This opens new perspectives for personalised nutrition in the context of IBD.

ano.nymous@ccsd.cnrs.fr.invalid (Houem Rabah) 16 Jul 2024

https://hal.inrae.fr/hal-04649138

[hal-04633730] Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats

The haemoglobin content in meat is consistently associated with an increased risk of colorectalcancer, whereas calcium may play a role as a chemopreventive agent. Using rodent models, calciumsalts have been shown to prevent the promotion of haem-induced and red meat-induced colorectalcarcinogenesis by limiting the bioavailability of the gut luminal haem iron. Therefore, this study aimedto compare impacts of dietary calcium provided as calcium salts or dairy matrix on gut homoeostasisperturbations by high haeminic or non-haeminic iron intakes. A 3-week intervention study wasconducted using Fischer 344 rats. Compared to the ferric citrate-enriched diet, the haemoglobin-enriched diet led to increased faecal, mucosal, and urinary lipoperoxidation-related biomarkers,resulting from higher gut luminal haem iron bioavailability. This redox imbalance was associated to adysbiosis of faecal microbiota. The addition of calcium to haemoglobin-enriched diets limited haemiron bioavailability and counteracted redox imbalance, with improved preventive efficacy whencalcium was provided in dairy matrix. Data integration revealed correlations between haem-inducedlipoperoxidation products and bacterial communities belonging to Peptococcaceae, Eubacteriumcoprostanoligenes group, and Bifidobacteriaceae. This integrated approach provides evidence of thebenefits of dairy matrix as a dietary calcium vehicle to counteract the deleterious side-effects of meatconsumption.

ano.nymous@ccsd.cnrs.fr.invalid (Maïwenn Olier) 03 Jul 2024

https://hal.inrae.fr/hal-04633730

[hal-04573021] Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics

Combination of plant and animal protein diet is becoming a valuable source of nutrition in the modern diet due to the synergistic functional properties inherent in these protein complexes. Moreover, the synergy between animal and plant proteins can contribute to the high stability and improved solubility of the encapsulated bioactive ingredients (e.g., essential oils). Therefore, the study was designed to evaluate the plant (pea protein (PP) and lupine protein (LP)) and animal protein (whey protein, WP) mixed systems as a wall material for microencapsulation of mānuka essential oil, as an example of bioactive compound. Moreover, physicochemical properties and in vitro release profile of encapsulated mānuka essential oil were studied. Mānuka essential oil microcapsules exhibited low moisture content (5.3–7.1 %) and low water activity (0.33–0.37) with a solubility of 53.7–68.1 %. Change in wall material ratio significantly affected the color of microcapsules, while microcapsules prepared with 1:1 protein/oil ratio demonstrated a high encapsulation efficiency (90.4 % and 89.4 %) for protein mixed systems (PP + WP and LP + WP), respectively. Microcapsules further showed low values for lipid oxidation with a high oxidative stability and antioxidant activity (62.1–87.0 %). The zero order and Korsmeyer–Peppas models clearly explained the release mechanism of encapsulated oil, which was dependent on the type and concentration of the protein mixed used. The findings demonstrated that the protein mixed systems successfully encapsulated the mānuka essential oil with controlled release and high oxidative stability, indicating the suitability of the protein mixed systems as a carrier in encapsulation and application potential in development of encapsulated functional foods.

ano.nymous@ccsd.cnrs.fr.invalid (Kandi Sridhar) 13 May 2024

https://hal.inrae.fr/hal-04573021

[hal-04650826] Unravelling the influence of composition and heat treatment on physico-chemical and functional properties of dairy protein powders

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Jeehyun Lee) 17 Jul 2024

https://hal.inrae.fr/hal-04650826

[hal-04636115] Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingre dients enriche d in α-lactalbumin or β-lactoglobulin

Food plays a significant role in the environmental impacts of human activities. However, many agro-industrial processes are multi-product systems and their impacts need to be distributed between the different co-products in order to properly address two major issues: (1) prevention of food spoilage and food losses and (2) the eco-design of food systems, from processing up to recommendations for changes in Western diets. As a culturally and nutritionally central component of most human diets, milk is critical because processing is a preservation issue and most dairy products follow from separations, thereby generating co-products. Life Cycle Assessment (LCA) is a reference and standard method that allows quantification of the potential environmental impacts of a manufactured product throughout its life cycle. Application of the method requires foreground information on the system considered, as well as input and output flows that feed and exit the system. This data paper provides data related to the fractionation of milk into cream, casein, lactose and two whey protein ingredients at industrial scale, using up-to-date technologies used in French dairy factories in years 20 0 0–2010s. Cleaning is included. Transcription of these in put and output flows into a selection of processes in the Agribalyse 3.0.1 and Ecoinvent 3.8 databases is also provided. Application of the LCA method in its attributional approach leaves methodological choices up to the practitioner, such as subdivision of the system, allocation of the environmental burden where subdivision is not applied or not possible, and aggregation of the impacts. Therefore, this data paper also provides the allocation factors that are necessary to apply mass, dry matter, protein or economic allocation at every separation operation throughout the processing itinerary. Using the characterization method EF 3.0, this data paper provides the potential environmental impacts of the 5 co-products obtained with an initial input of 600 tons of raw milk, i.e., 63 tons of cream, 183 tons of wet casein, 90 tons of lactose, 1.7 ton of dried β-lactoglobulin and 0.3 ton of dried α-lactalbumin. The respective shares of the 5 co-products are calculated for each allocation rule. Finally, this data paper provides the potential environmental impacts for the manufacture of 1 kg of α-lactalbumin en- riched ingredient, as the co-product with the longest process itinerary, with details of all intermediate input contributions as well as two possible aggregation rules: by step or by input type. The dataset participates in providing often confidential industrial-scale LCI data to the public. It will be helpful for the eco-design of future itineraries. In particular, it contributes to taking the fate of the coproducts into account when using LCA for such eco-design.

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'h) 05 Jul 2024

https://hal.inrae.fr/hal-04636115

[hal-04633078] Coacervation and aggregation in lysozyme/alginate mixtures

Upon electrostatic interaction, the mixture of oppositely charged macromolecules separates into a macromolecule-rich dense phase coexisting with a diluted phase. The associative interaction proceeds through either liquid-liquid phase separation (LLPS) forming complex coacervates or liquid-solid phase separation (LSPS) forming aggregates. We here investigate the assembly of the basic protein lysozyme (LYS) with the negatively charged polysaccharide alginate (ALG) at pH 7 in different conditions of mixing ratios, total concentration, and ionic strength using a droplet-based millifluidic device. Aggregation and coacervation are observed in this system by changing the salt concentration. A 3D phase diagram, with concentration of salt, lysozyme, and alginate as 3D coordinates, gives a thorough description of monophasic, liquid-solid, and liquid-liquid phase separation areas, and the regions where both solid and liquid phases coexist. The thermodynamic aspects behind these two kinds of complex formation are investigated using isothermal titration calorimetry (ITC). Aggregation is associated with a strong affinity between LYS and ALG, with a 100 LYS: 1 ALG stoichiometry ratio, whereas a decreased binding affinity between the two biopolymers leads to coacervation.

ano.nymous@ccsd.cnrs.fr.invalid (Asna Vakeri) 03 Jul 2024

https://hal.inrae.fr/hal-04633078

[hal-04633572] Siduri : an integrative information system for next generation fermented foods

The recent environmental and climate changes stressed the need to redefine the way of producing food towards a more stable, healthier and more sustainable model for our society. In this context, the strategic French Program France 2030 [1] approved a 48,3 M€ funding in 2022 for the project Ferments du Futur (FdF) [2]. FdF is a unique public-private partnership entity, located over several sites: a technology facility spread across seven INRAE research units (MaIAGE, MGP, Micalis, SayFood, SPO, STLO, UMRF) specializing in microbiology, processes and bioinformatics, and an innovation facility located at Orsay, with equipment for screening, fermentation and prototyping of fermented foods. Each year FdF will request for new project partners to carry out multidisciplinary and novel research related to strategic topics of fermented foods. The selected partners will produce high quality data by taking advantage of the last cutting-edge technology established across the FdF structure. In this regard, the Migale bioinformatics facility, member of the FdF technology facility, plays a key role in leading the conception and development of the data warehouse, Siduri (named after the goddess of fermentation in Sumerian mythology). Siduri will gather public data and data produced within the FdF project in an efficient manner. The implementation of Siduri is conducted on the ontology-driven information system, OpenSILEX [3], an open source software suite developed at the research unit MISTEA (INRAE, Montpellier). OpenSILEX allows to create information systems designed to manage large amounts of experimental data by using modern web technologies. In addition, OpenSILEX is, by design, in agreement with the FAIR principles (Findable, Accessible, Interoperable and Reusable) required for the data management in Siduri. OpenSILEX has been successfully implemented through different use cases such as plant phenotyping (PHIS, Sixtine) and environmental depollution processes (EnviBIS). Nevertheless, for the development of Siduri, the expected data is prone to change over the time for each cycle of new funded projects. To address this challenge, a flexible and robust model of scientific objects is proposed to overcome the dynamic state of FdF. The types of data produced include: multi-omics data sets, microbial phenotype profiling, metabolic capacity, microscopy images, sensory analysis, among others. Theses generated data will be used to gain a better understanding on the development of novel process of fermented foods. Furthermore, the substantial volume and heterogeneous nature of produced data will be used to enrich predictive models that will foster the design of new fermented foods.

ano.nymous@ccsd.cnrs.fr.invalid (Mariène Wan) 03 Jul 2024

https://hal.science/hal-04633572

[hal-04626680] Role of milk serum proteins in the rheological behaviour of casein micelles dispersion

Skim milk microfiltration MF is widely applied for separation and concentration of serum proteins (SP) and casein micelles (CM). The weight ratio between SP and CM (R) as well as their concentrations in the system (cSP and cCM) change during MF. Therefore, optimization of MF requires knowing of pertinent material properties (osmotic pressure π, apparent viscosity µ, and sol-gel transition concentration csg) of mixed SP and CM dispersions having different R, cSP, and cCM. Our study focuses on the role of SP in the compressibility and rheological behavior of mixed SP/CM dispersions and its significance for milk MF, that are rarely discussed in the literature. Powders of SP and CM were dispersed in their natural environment: permeate of skim milk ultrafiltration. Compressibility of mixed dispersions was measured via the osmotic compression technique. Rheological properties were studied via the steady shear and oscillatory tests. All measurements were done at 20°C in a wide range of total proteins concentration and different values of R. For a given cCM, increase of R in mixed SP/CM dispersions (a) increased π (decreased the compressibility), (b) increased µ, (c) shifted the onset of non-Newtonian behavior to higher cCM, (d) lowered the yield stress. Oscillation measurements revealed that csg shifted to higher total proteins concentration as R increased. At the same time, the relative viscosity of mixed dispersions decreased and flowability improved as R increased. Relatively small serum proteins (a) space larger casein micelle particles in the system and (b) lower micelle-micelle interaction (serving as a dispersant for casein micelles). This results in significant changes of material properties mixed SP/CM dispersions that must be accounted in the modelling and optimization of skim milk concentration-separation via MF (as well as other milk concentration processes).

ano.nymous@ccsd.cnrs.fr.invalid (Hossein Gholamian) 27 Jun 2024

https://hal.inrae.fr/hal-04626680

[hal-04624555] Lactococcus lactis Induces Trained Immunity in Non-immune Cells During Staphylococcus aureus Infection

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Nadia Berkova) 25 Jun 2024

https://hal.inrae.fr/hal-04624555

[hal-04624496] Extracellular vesicles derived from the probiotic Propionibacterium freudenreichii interact with human intestinal epithelial cells and modulate the inflammatory response

Propionibacterium freudenreichii is a Gram-positive, pleiomorphic, microaerophilic and probiotic bacterium with a long history of safe use, as a cheese starter and for the production of vitamin B12 and of organic acids. Its probiotics traits have been consistently associated with surface proteins and secreted metabolites, including antitumoral short-chain fatty acids, bifidogenic factors and immunomodulatory proteins. We previously reported that P. freudenreichii produced extracellular vesicles (EVs) as part of their health-promoting roles. 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 [1]. Recently, we showed that EVs produced by the probiobic P. freudenreichii strain CIRM-BIA129 (PF129) mimic the immunomodulatory properties of parent cells in vitro (i.e., modulating NF-κB transcription factor activity and LPS-induced IL-8 release), which underlies the role of EVs as mediators of the probiotic effects of the bacterium [2]. Here, we will present data on the mechanism of action and interaction between EVs derived from PF129 and human epithelial cells (HT-29) stimulated by pro-inflammatory LPS. PF129-derived EVs were purified by size-exclusion chromatography (SEC). The ability of EVs to interact with HT-29 cells and to be internalized was evaluated by confocal microscopy and flow cytometry. The impact of various incubation times, EV doses and inhibitors of the cellular internalization was then evaluated. Likewise, the expression of various TLR and immune genes was analyzed by RT-qPCR and the production of interleukin-8 (IL-8) was analyzed by enzyme-linked immunosorbent assay (ELISA). Notably, the ability of PF129-derived EVs to reduce the pro-inflammatory cytokine IL-8, modulate the expression of genes involved in the activation of NF-κB and immune genes in vitro will be presented as well as the ability of HT-29 cells to internalize PF129-derived EVs by endocytosis. Our findings point out that EVs might interact with and/or be internalized into the target cells by different pathways and then initiate a cell signaling cascades that acts on the inflammatory response. However, this internalization route into the target cells could be dependent of their size, membrane structure and EV content. This work contributes to demonstrate the promising future for bacterial-derived EVs as a biotherapeutic tool and a next-generation delivery platform for postbiotic applications

ano.nymous@ccsd.cnrs.fr.invalid (Juliana Guimarães Laguna) 25 Jun 2024

https://hal.inrae.fr/hal-04624496

[hal-04624262] Immunomodulatory effects of Extracellular Vesicles derived by probiotic Propionibacterium freudenreichii and their mechanism of interaction with the host cells

Propionibacterium freudenreichii is a Gram-positive, pleiomorphic, microaerophilic and probiotic bacterium with long-dated use as cheese starter, for the production of vitamin B12 and organic acids. Its probiotics traits have been consistently associated with surface or secreted metabolites, including antitumoral short-chain fatty acids, bifidogenic factors and immunomodulatory proteins. We previously reported that P. freudenreichii produced extracellular vesicles (EVs) as part of their health-promoting roles. 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 [1]. Recently, we showed that EVs produced by the probiobic P. freudenreichii strain CIRM-BIA129 (PF129) mimic the immunomodulatory properties of parent cells in vitro (i.e., modulating NF-κB transcription factor activity and LPS-induced IL-8 release), which underlies the role of EVs as mediators of the probiotic effects of the bacterium [2]. Here, we will present data on the mechanism of action and interaction between EVs derived from PF129 and human epithelial cells (HT-29) induced by LPS. Notably, the ability of PF129-derived EVs to modulate the expression of various TLR and immune genes in vitro will be presented as well as the ability of HT-29 cells to internalize PF129-derived EVs by dynamin-dependent endocytosis. Our findings point out that EVs might interact with and/or be internalized into the target cells by different pathways and then initiate a cell signaling cascades that acts on the immune system. This work contributes to demonstrate the promising future for bacterial-derived EVs as a biotherapeutic tool and a next-generation delivery platform for probiotic applications.

ano.nymous@ccsd.cnrs.fr.invalid (Juliana Guimarães Laguna) 25 Jun 2024

https://hal.inrae.fr/hal-04624262

[hal-04615988] Production de boissons fermentées à partir de lactosérum de fromage Francs-Comtois : une plus-value pour la filière, un défi pour la recherche

Comté et Morbier sont deux fromages emblématiques de la région Bourgogne Franche-Comté. Lors de leur fabrication, une quantité importante de lactosérum (LS) est produite, jusqu’à 350 L pour une meule de Comté. Une partie de ce LS est peu voire pas valorisée. L’objectif de ce travail, dans le cadre du projet FAIRCHAIN[1], était de produire des boissons fermentées originales et attractives, afin de proposer aux producteurs une nouvelle source de valorisation du LS. Le défi à relever était, grâce à la fermentation et à une aromatisation adéquate, d’atténuer le goût et l’odeur particulière du LS. Dans cet objectif, nous avons travaillé avec des LS de comté et de morbier, natifs, doux ou acides, et issus directement de fromagerie. Plusieurs étapes ont été mises en œuvre, combinant procédé (traitement du LS &amp; fermentation), études marché et consommateurs et transfert à l’échelle semi-industrielle. - Test de 160 souches de bactéries lactiques issues des collections CIRM-BIA[2] (n=120) et Standa[3] (n=40) et de 8 ferments de kéfir (Standa) pour leurs capacités à fermenter des LS (acidification, propriétés organoleptiques) &amp; choix de solutions aromatisantes (jus de fruit, sirop et herbes aromatiques). Sur 600 combinaisons testées, 69 ont été jugées satisfaisantes (1 combinaison = 1 type de LS / 1 ferment / 1 aromatisation). - Études qualitatives exploratoires : tendances, marché (4 pays européens) et 8 focus groups (&gt; 50 consommateurs) permettant de définir 12 concepts de boissons susceptibles de plaire. - Sélection de 10 boissons répondant à certains de ces concepts parmi les 69 mises au point. - Dégustation par un jury interne (20 personnes) permettant de sélectionner 7 boissons correspondant à 2 concepts phares (3 boissons pétillantes &amp; 4 boissons au jus de fruit). - Définition des paramètres de production à l’échelle pré-industrielle, puis production des 7 boissons, mise en bouteille et vérification des qualités sanitaires. -Test hédonique sur les 7 boissons (60 consommateurs) : sélection des 2 boissons les plus appréciées.

ano.nymous@ccsd.cnrs.fr.invalid (Marine Penland) 18 Jun 2024

https://hal.inrae.fr/hal-04615988

[hal-04619674] Caractérisation d' un mécanisme de défense chez Propionibacterium freudenreichii pour résister à l'infection de phages filamenteux

Les bactériophages (ou phages) sont des virus qui infectent les bactéries. Parmi les phages décrits, les phages filamenteux se caractérisent par une forme allongée, et sont constitués d’ADN simple brin. Le phage M13 infectant Escherichia coli en est le modèle. Depuis plusieurs années, notre laboratoire étudie les phages filamenteux infectant les bactéries propioniques laitières (BPL). Ces bactéries sont utilisées dans l’affinage des fromages à pâte pressée cuite, comme l’emmental. Les phages filamenteux des BPL ont la particularité d’être les seuls phages filamenteux connus et cultivables capables d’infecter des bactéries Gram positif. Dans ce travail, nous nous sommes intéressés au phage filamenteux B5 [1], capable d’infecter Propionibacterium freudenreichii, en particulier la souche sensible CIRM-BIA15 (CIRM-BIA, INRAE, Institut Agro, Rennes, France). Nous avons étudié le mécanisme de résistance mis en place par un variant M isogénique de la souche CIRM-BIA 15 présentant une résistance au phage B5. Dans un premier temps des tests d’adsorption entre le phage B5 et la souche sauvage sensible ou son variant M ont été réalisés. Puis des tests de transformation par électroporation de la forme replicative double brin du phage B5 ont été réalisés dans la souche sensible et le variant M. Finalement, après séquençage, les génomes des deux souches ont été comparés pour mettre en évidence une ou des mutations éventuellement responsables de cette résistance. Les résultats ont montré que le phage B5 parvient toujours à s’adsorber à la surface du variant M. De plus, la transformation de la forme réplicative de ce phage dans le variant M restaure sa capacité à former des plages de lyse. Ces résultats indiquent que la résistance se situe vraisemblablement au niveau de la paroi du variant M et plus précisément au niveau de l’étape d’injection de l’ADN. L’analyse des séquences du génome de la souche sensible et du variant M a montré une mutation d’un nucléotide au niveau d’un gène codant pour une hypothétique protéine transmembranaire pouvant lier l’ADN. L’insertion de ce gène muté sur un plasmide réplicatif dans la souche sauvage sensible a permis de démontrer son implication dans la résistance de P. freudenreichii au phage B5. Ce mécanisme de défense répondant à une infection phagique d’un phage filamenteux, peu connu chez les bactéries et caractérisé chez la bactérie Gram positif P. freudenrenchii, fera l’objet de cette communication.

ano.nymous@ccsd.cnrs.fr.invalid (Noël Grosset) 21 Jun 2024

https://hal.inrae.fr/hal-04619674

[hal-04615833] Lactiplantibacillus plantarum et Lactobacillus helveticus :des espèces efficaces pour dégrader l’acide phytique présent dans les légumineuses, céréales et pseudo-céréales

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, 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 phytase bactérienne. Dans cette étude, nous avons étudié la capacité de 64 souches de bactéries lactiques (BL) à dégrader l’AP in vitro avec un test qualitatif sur boite de Pétri. Neuf souches (8 phytase+ et 1 phytase -) ont été sélectionnées à l’issue de ce crible. Leur capacité à dégrader l’AP a été évaluée en fermentation, sur un milieu de culture liquide, supplémenté en AP, avec dosage biochimique d’AP avant et après fermentation. Ces neuf souches ont aussi été testées pour leur capacité à dégrader l’AP naturellement présent dans du jus de soja commercial, et dans des bouillies préparées à base de farines de lupin ou d’avoine. La quantité d’AP en fin de fermentation était là aussi comparée à la quantité d’AP initiale. Le test sur boite de Pétri s’est montré efficace pour identifier des souches phytases+. Sur les 64 souches de BL testées (=24 espèces), 33 souches provenant de 12 espèces, se sont révélées positives. C’est au sein des espèces L. plantarum et L. helveticus qu’a été identifiée la plus grande proportion de souches positives. Pour les 9 souches sélectionnées (8 phytase+ et 1 phytase -) le test de fermentation du milieu de culture supplémenté en AP s’est révélé peu discriminant, et de très faibles diminutions de la teneur en AP ont été observées, quelle que soit la souche. En revanche, en condition jus de soja ou bouillies, la fermentation par les 8 souches phytases+ a permis de réduire la quantité d’AP : jusqu’à 33 % dans le jus de soja commercial ([APinitiale]= 94 mg/L), et jusqu’à 40 % dans les bouillies ([APinitiale]= entre 103 et 165 mg/L). En conclusion, cette étude a permis de montrer que le test sur boite de pétri est un bon indicateur pour identifier des BL aptes à dégrader l’AP. Par ailleurs, certaines souches sont efficaces dans tous les types de matières premières testées (soja, lupin, avoine).

ano.nymous@ccsd.cnrs.fr.invalid (Sandrine Parayre) 18 Jun 2024

https://hal.inrae.fr/hal-04615833

[hal-04606603] Les mixtes animal-végétal : un levier d’innovation pour végétaliser l’alimentation

Transition alimentaire et innovation : Quelles innovations et comment accompagner les consommateurs dans la transition alimentaire ? Qu'entend-on par "Transition alimentaire" ? C’est un mouvement vers une alimentation plus saine & plus durable. La transition alimentaire vise à répondre aux enjeux de santé, d'environnement et économiques dans un contexte de croissance démographique. Elle implique une modification importante de nos manières de produire et consommer les aliments afin de : réduire la pression environnementale, préserver les ressources naturelles et la biodiversité, lutter contre le dérèglement climatique, lutter contre le gaspillage alimentaire, lutter contre la malnutrition, permettre aux producteurs de vivre de leurs productions tout en garantissant des prix accessibles aux consommateurs... Elle concerne tous les acteurs/actrices du système alimentaire "de la semence à l’assiette et au verre". L’innovation est clef pour réussir dans la transition alimentaire.

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'H) 10 Jun 2024

https://hal.inrae.fr/hal-04606603

[hal-04649976] Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream

Rheological properties of gastric contents depend on the food ingested, and on the volume and composition of secretions from the host, which may vary. This study investigates the impact of saliva regular incorporation in the stomach after a meal on the rheological properties of gastric contents, considering two levels of salivary flow (low = 0.5 and high = 1.5 mL/min). In vitro chymes were obtained by mixing sour cream, simulated gastric fluid, two different volumes of oral fluid (at-rest human saliva, SSF for Simulated Salivary Fluid or water) and adjusting pH at 3. Chymes samples were characterized at 37C for their particle size and rheological properties. Overall, particle size distribution was not different between samples: incorporating a larger volume of saliva resulted in more heterogeneity, but the surface area moment D[3,2] and volume moment D[4,3] did not differ significantly with the oral fluid type. Shear viscosity of chyme samples was higher when saliva was incorporated, in comparison with water or SSF. In addition, as shown from data extracted at _γ = 20 s1 the higher the fluid volume the lower the shear viscosity, which is attributed to a dilution effect. However, this dilution effect was attenuated in the case of saliva, most likely due to its composition in organic compounds (e.g., mucins) contributing to the rheological properties of this biological fluid. In these in vitro conditions, both saliva and the salivation rate had a significant but slight impact on the rheological properties of gastric contents (of the order of 1–5 mPa s at _γ = 20 s1)

ano.nymous@ccsd.cnrs.fr.invalid (Anaïs Lavoisier) 16 Jul 2024

https://hal.inrae.fr/hal-04649976

[hal-04606558] Des bactéries et des produits laitiers : qu’est-ce que Prolific, ce projet scientifique rennais à 14 millions d’euros ?

Depuis 2020, un projet scientifique de 14 millions d’euros mobilise plusieurs équipes de recherche. Son nom ? Prolific. Le thème ? Les (bonnes) bactéries. « Il s’agit d’explorer les avantages de la fermentation des produits laitiers en termes de bénéfices sur la santé des jeunes enfants et des seniors », explique le coordinateur des travaux, Yves Le Loir, par ailleurs directeur du laboratoire rennais STLO.

ano.nymous@ccsd.cnrs.fr.invalid (Guillaume Bietry) 10 Jun 2024

https://hal.inrae.fr/hal-04606558

[hal-04635135] How fermentation turns raw foods into functional fermented foods

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Jul 2024

https://hal.inrae.fr/hal-04635135

[hal-04634717] 25 years of research on dairy Propionibacteria: fighting cancer and inflammation

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Jul 2024

https://hal.inrae.fr/hal-04634717

[hal-04618243] In vitro gastrointestinal digestion of cow’s and sheep’s dairy products: Impact of species and structure

Sheep’s milk (SM) is known to differ from cow’s milk (CM) in nutritional composition and physicochemical properties, which may lead to different digestion behaviours. This work aimed to investigate the impact of the species (cow vs sheep) and the structure (milk vs yogurt) on the digestion of dairy products. Using an in vitro static gastrointestinal digestion model, CM, SM, cow’s milk yogurt (CY) and sheep’s milk yogurt (SY) werecompared on particle size evolution, microscopic observations, degree of lipolysis, degree of proteolysis, specific protein degradation and calcium bioaccessibility. Species and structure affected particle size evolution during the gastric phase resulting in smaller particles for yogurts compared to milks as well as for CM products compared to SM products. Species impacted lipid composition and lipolysis, with SM products presenting higher short/medium-chain fatty acids content and higher intestinal degree of lipolysis. Proteolysis was influenced by structure, with milks showing higher intestinal degree of proteolysis compared to yogurts. Caseins were digested faster in CM, ⍺-lactalbumin was digested faster in SM despite its higher concentration, and during gastric digestion β-lactoglobulin was more degraded in CM products compared to SM products and more in yogurts compared to milks. Lastly, SM products released more bioaccessible calcium than CM products. In conclusion, species (cow vs sheep) impacted more the digestion compared to the structure (milk vs yogurt). In fact, SM was different from CM mainly due to a denser protein network that might slow down the accessibility of the enzyme to its substrate which induce a delay of gastric disaggregation and thus lead to slower the digestion of the nutrients.

ano.nymous@ccsd.cnrs.fr.invalid (Tanguy Saviard) 20 Jun 2024

https://hal.inrae.fr/hal-04618243

[hal-04607887] Safety assessment of post-milking application of a Lacticaseibacillus paracasei strain on the bovine teat skin regarding downstream dairy processes

Bovine mastitis (BM) is a major disease in the dairy industry, which negatively impacts the milk quality. In a previous study, we highlighted that a post-milking application of a Lacticaseibacillus paracasei (Lp1542) strain on the bovine teat skin is safe with regard to mammary gland functionality and integrity while having an impact on its microbiota. The present study aims to further evaluate the safety of such strategy by assessing how the presence of this strain in milk can impact the downstream dairy processes. Firstly, the heat sensitivity of Lp1542 was demonstrated for representative milk heat treatment conditions. Secondly, Lp1542 does not interfere with the acidification capabilities of a commercial starter culture nor its proteolytic activities. In conclusion, the combined results highlighted that a topical treatment with Lp1542 is safe with regard to animal health as well as downstream dairy processes inviting us to further explore its effectiveness for BM prevention.

ano.nymous@ccsd.cnrs.fr.invalid (Coralie Goetz) 11 Jun 2024

https://hal.inrae.fr/hal-04607887

[hal-04608094] Drainage of acid-rennet gels from preheated milk

In France, Fresh cheese production from cow's and goat's milk accounts for 600,000 tonnes a year (source: L'économie laitière en chiffres, 2019). ✓ There is very few published work on the drainability of acid-rennet curds. Little data is available on the effect of technological factors on the draining capacity of the latter gels. Some studies on the effect of milk preheating, but virtually none on its effect on gel drainage ✓ The main aim of this work was to study the effect of 2 preheating treatments of milk on acid-rennet induced gelation and drainage

ano.nymous@ccsd.cnrs.fr.invalid (Marie-Hélène Famelart) 11 Jun 2024

https://hal.inrae.fr/hal-04608094

[hal-04608382] The structure of dairy products at different length scales drives the bioavailability bioavailability of nutrients

The structure of the food matrix is one of the key factors controlling the fate of food in the digestive tract and consequently the kinetics of nutrient release. Using a wide range of static and dynamic in vitro digestion models and animal models (pigs), we have shown that differences in the macrostructure of dairy products (liquid vs. gel vs. solid) can lead to differences in gastric emptying, kinetics of protein hydrolysis in the gut and amino acid bioavailability, when the composition is identical. These differences in digestion kinetics have been attributed to the ability of casein micelles to coagulate under gastric conditions, resulting in the formation of a firm curd that is slowly broken down by digestive enzymes into particles small enough to be transferred in the small intestine. Among the milk matrices, cheese has a different behaviour under gastric conditions because it is already a solid food. Regarding cheese digestion, our research efforts have focused on determining whether cheese microbiota can contribute to the digestion of milk proteins. We have also developed whey protein-based cheeses for the older adult population. These cheeses have higher leucine concentrations than their casein-based counterparts and may be ideal tools for restoring muscle protein synthesis in older people suffering from sarcopenia. The presentation will demonstrate that the structure of dairy products at different length scales can be considered as a lever to control the kinetics of nutrient release during digestion to meet the nutritional needs of specific populations (elderly, obese, athletes).

ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 11 Jun 2024

https://hal.inrae.fr/hal-04608382

[hal-04607922] Machine Learning to better understand and optimize cheese production

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Manon Perrignon) 11 Jun 2024

https://hal.inrae.fr/hal-04607922

[hal-04465924] Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion

D2O, an isotope of H2O, is commonly used as a solvent in neutron scattering; the large difference in scattering length density between H and D can provide better contrast between the sample and the solvent. However, this is of concern for studies using enzymes as the use of D2O can influence protein interactions (due to differences in hydrogen bonding) and is therefore expected to affect the function, activity and solubility of enzymes. Neutron-based in vitro digestion assays on proteins, including those found in food or as oral protein and peptide drugs, often involve different solvents or pH conditions where the activity of the digestive enzyme may not be optimal. Herein, we investigate the structure and activity of the main gastric protease, porcine pepsin, in both H2O and D2O at pH values in the range 1 – 8. We showed that the activity of pepsin was lower in D2O, although the relative change in activity with pH was similar for both solvents. We demonstrated using a combination of SAXS and CD that this relative change in activity was not related to any structural change within the protein but was, rather, linked to relative changes in solubility of the protein.

ano.nymous@ccsd.cnrs.fr.invalid (Meltem Bayrak) 21 Feb 2024

https://hal.science/hal-04465924

[hal-04611850] Current advances for in vitro protein digestibility

Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract. The methods to define the amount and the quality of protein to meet human nutritional needs, such as the Digestible Indispensable Amino Acid Score (DIAAS), require the use of animal models or human studies. These in vivo methods are the reference in protein quality evaluation, but they are expensive and long-lasting procedures with significant ethical restrictions. Therefore, the development of rapid, reproducible and in vitro digestion methods validated with in vivo data is an old demand. This review describes the challenges of the in vitro digestion methods in the evaluation of the protein nutritional quality. In addition to the technical difficulties to simulate the complex and adaptable processes of digestion and absorption, these methods are affected by similar limitations as the in vivo procedures, i.e., analytical techniques to accurately determine bioavailable amino acids and the contribution of the endogenous nitrogen. The in vitro methods used for the evaluation of protein digestibility, with special attention on those showing comparative data, are revised, emphasizing their pros and cons. The internationally harmonized digestion protocol proposed by the INFOGEST network is being adapted to evaluate protein and amino acid digestibility. The inter-laboratory reproducibility of this protocol was demonstrated for dairy products. The in vivo/in vitro comparability results obtained to date with this protocol for several plant and animal sources are promising, but it requires an extensive validation with a wider range of foods and substrates with known in vivo digestibility. These in vitro methods will probably not be applicable to all foods, and therefore, it is important to identify their limitations, not to elude their use, but to apply them within the limits, by using the appropriate standards and references, and always as a complementary tool to in vivo tests to reduce their number.

ano.nymous@ccsd.cnrs.fr.invalid (Guillermo Santos-Sánchez) 14 Jun 2024

https://hal.inrae.fr/hal-04611850

[hal-04615159] Protein ingredient quality within infant formulas impacts plasma amino acid concentrations in neonatal minipiglets

Background: Infant formulas (IFs), the only adequate substitute to human milk, are complex matrices that require numerous ingredients and processing steps that may impact protein digestion and subsequent amino acid (AA) absorption. Objectives: The objective was to understand the impact of the protein ingredient quality within IFs on postprandial plasma AA profiles. Methods: Four isonitrogenous and isocaloric IFs were produced at a semi-industrial scale using whey proteins from different origins (cheese compared with ideal whey) and denaturation levels (IF-A, -B, -C), and caseins with different supramolecular organizations (IF-C, -D). Ten Yucatan minipiglets (12- to 27-d-old) were used as a human infant model and received each IF for 3 d according to a Williams Latin square followed by a 2-d wash-out period. Jugular plasma was regularly sampled from 10 min preprandial to 4 h postprandial on the third day to measure free AAs, urea, insulin, and glucose concentrations. Data were statistically analyzed using a mixed linear model with diet (IFs), time, and sex as fixed factors and piglet as random factor. Results: IFs made with cheese whey (IF-A and -B) elicited significantly higher plasma total and essential AA concentrations than IFs made with ideal whey (IF-C and -D), regardless of the pre- and postprandial times. Most of the differences observed postprandially were explained by AA homeostasis modifications. IFs based on cheese whey induced an increased plasma concentration of Thr due to both a higher Thr content in these IFs and a Thr-limiting degrading capability in piglets. The use of a nonmicellar casein ingredient led to reduced plasma content of AA catabolism markers (IF-D compared with IF-C). Conclusions: Overall, our results highlight the importance of the protein ingredient quality (composition and structure) within IFs on neonatal plasma AA profiles, which may further impact infant protein metabolism.

ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 18 Jun 2024

https://hal.inrae.fr/hal-04615159

[hal-04590151] Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

Many industrial food processes are multi-steps, multi-products systems, and sharing the environmental impacts produced by each step to each product is critical when implementing life cycle assessment (LCA) method. The objective of the study was therefore to investigate subdivision and different allocation rules as means of accounting for branched process itineraries such as the fractionation of milk into cream, casein, whey proteins and lactose as a case study. Depending on the mass, dry matter, protein or economic allocation, single products may or may not bear significant environmental impacts, thereby stressing the need for equally detailed inventories for all co-products. Aggregating the results by step or by input further helps identifying hotspots. Methodological choices in LCA of multifunctional systems are therefore strategic decisions that ultimately affect the eco-design of products, processes and food chains

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc’h) 28 May 2024

https://hal.inrae.fr/hal-04590151

[hal-04586551] Quels besoins de recherche pour améliorer conjointement la santé et le bien-être des animaux dans la transition agroécologique de l’élevage ?

Cet article présente les recherches nécessaires pour placer la santé et le bien-être au cœur de la transition agroécologique des systèmes d’élevage. Il souligne la nécessité de considérer la santé dans une perspective plus large qu’aujourd’hui et la question des expériences émotionnelles positives en matière de bien-être. Les interactions positives entre santé et bien-être mais aussi les tensions possibles entre ces deux dimensions sont discutées. L'amélioration conjointe de la santé et du bien-être des animaux pose des questions à différentes échelles. Au niveau de l'animal, sont à explorer le rôle du microbiote, les mécanismes psycho-neuro-endocriniens qui relient l'état mental positif et la santé, et les compromis entre les fonctions physiologiques de production, de reproduction et d'immunité. Au niveau de l'exploitation, il conviendrait de considérer l’expertise des éleveurs et d’évaluer l’effet des changements de pratiques sur leur bien-être au travail ; au niveau de la filière de production ou du territoire, étudier les stratégies pour améliorer la santé et le bien-être des animaux tout en préservant la viabilité économique, la possibilité d’étiquetage et de labellisation des produits, le consentement à payer des consommateurs, les conséquences de l'hétérogénéité phénotypique des animaux pour la transformation des produits et la répartition spatiale des exploitations. Au niveau des citoyens, un défi consiste à mieux relier leurs préoccupations en matière de bien-être des animaux et de santé globale. Ces nombreuses questions plaident en faveur d'une approche interdisciplinaire et transdisciplinaire, associant l’ensemble des acteurs, y compris les décideurs publics, dans une démarche de recherche participative.

ano.nymous@ccsd.cnrs.fr.invalid (Christian Ducrot) 24 May 2024

https://hal.inrae.fr/hal-04586551

[hal-04593517] Déterminants mécanistiques de l'évolution de la structure et des propriétés viscoélastiques des gels laitiers enzymatiques

Une des premières étapes de la transformation fromagère consiste à supprimer la stabilité colloïdale des micelles de caséine par ajout d’un enzyme coagulant afin d’initier la transition de phase liquide-gel du lait. Sous dépendance des conditions physicochimiques du lait, le gel laitier enzymatique évolue dans ses propriétés viscoélastiques et sa structure jusqu’à atteindre un état « pseudo »-stationnaire. En pratique, le gel est tranché pour favoriser l’expulsion du lactosérum avant d’atteindre cet état « pseudo »-stationnaire. Les pertes de protéines et de matière grasse dans le sérum et en conséquence la composition du caillé après égouttage, dépendent de l’instant du tranchage du gel laitier enzymatique. Comprendre les mécanismes à l’origine des cinétiques d’évolutions des propriétés et de la structure des gels laitiers enzymatiques en fonction des conditions physicochimiques du lait est essentiel pour optimiser les transformations fromagères car le gel est tranché alors que sa structure et ses propriétés changent. Pour étudier ces mécanismes, nous avons combiné d’une part, l’étude les propriétés linéaires et non-linéaires par rhéologie oscillatoire aux faibles et fortes déformations de gels laitiers enzymatiques en fonction des conditions physicochimiques du milieu et d’autre part, l’analyse des répartitions minérales au sein des micelles de caséines, ainsi que l’observation de la structure des micelles de caséines et des gels par des techniques microscopiques (microscopie à force atomique, microscopie électronique à balayage, microscopie confocale à balayage laser) et diffusion des rayons X afin de sonder différentes échelles de taille et de temps. Nous avons pu montrer que la prise en compte du rôle de 2 formes de cations au sein des micelles de caséines, i.e. le calcium précipité sous forme CaHPO4 et les cations calcium et magnésium directement associés aux caséines permettait d’expliquer l’évolution de la structure et les propriétés rhéologiques dans le domaine linéaire des gels laitiers enzymatiques. En modifiant la charge des micelles de caséines, la teneur en cations associés aux caséines affecte la fermeté des gels laitiers enzymatiques alors que la teneur en calcium précipité affecte la rigidité des micelles de caséines et les propriétés viscoélastiques macroscopiques des gels laitiers enzymatiques (G’ et G’’). Lorsqu’une contrainte d’amplitude croissante est imposée à un gel enzymatique laitier, celui-ci présente, au-delà du domaine linéaire, une phase d’adaptation à la contrainte imposée, traduisant un ramollissement du gel, suivie d’une phase de raffermissement qui précède une facture irréversible. L’amplitude de ces deux phases dépend de la fraction volumique du gel et de son stade d’évolution. Contrairement à la phase de raffermissement du gel avant fracture, la phase d’adaptation du gel à la contrainte imposée semble indépendante de la structure du réseau de micelle de caséines à l’échelle mésoscopique. La phase d’adaptation du gel à la contrainte imposée s’expliquerait par l’existence de liaisons à courte durée de vie permettant des réarrangements locaux plastiques, vraisemblablement entre micelles de caséines, c’est-à-dire à l’échelle nanoscopique, car la structure interne de ces dernières ne semble pas impactée au cours de la gélification.

ano.nymous@ccsd.cnrs.fr.invalid (Julien Bauland) 30 May 2024

https://hal.science/hal-04593517

[hal-04584647] Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia

Members of the Bacillus cereus group are well-known opportunistic foodborne pathogens. In this study, the prevalence, hemolytic activity, antimicrobial resistance profile, virulence factor genes, genetic diversity by enterobacterial repetitive intergenic consensus (ERIC)-polymerase chain reaction (PCR) genotyping, and adhesion potential were investigated in isolates from a Tunisian dairy farm environment and raw milk. A total of 200 samples, including bedding, feces, feed, liquid manure, and raw bovine milk, were examined. Based on PCR test targeting sspE gene, 59 isolates were detected. The prevalence of B. cereus group isolates in bedding, feces, liquid manure, feed, and raw milk was 48%, 37.8%, 20%, 17.1%, and 12.5%, respectively. Out of the tested strains, 81.4% showed β-hemolytic on blood agar plates. An antimicrobial resistance test against 11 antibiotics showed that more than 50% of the isolates were resistant to ampicillin and novobiocin, while a high sensitivity to other antibiotics tested was observed in most isolates. The distribution of enterotoxigenic genes showed that 8.5% and 67.8% of isolates carried hblABCD and nheABC, respectively. In addition, the detection rate of cytotoxin K (cytk), enterotoxin T (bceT), and ces genes was 72.9%, 64.4%, and 5.1%, respectively. ERIC-PCR fingerprinting genotype analysis allowed discriminating 40 different profiles. The adhesion potential of B. cereus group on stainless steel showed that all isolates were able to adhere at various levels, from 1.5 ± 0.3 to 5.1 ± 0.1 log colony-forming unit (CFU)/cm2 for vegetative cells and from 2.6 ± 0.4 to 5.7 ± 0.3 log CFU/cm2 for spores. An important finding of the study is useful for updating the knowledge of the contamination status of B. cereus group in Tunisia, at the dairy farm level.

ano.nymous@ccsd.cnrs.fr.invalid (Randa Ben Akacha) 23 May 2024

https://hal.inrae.fr/hal-04584647

[hal-04586285] Fairchain project to test business plans for small fruit & vegetable producers

To shift from long and short food value chains and integrate innovations into the new economic system of intermediate food value chains (IFVC), innovative business models are required. These models are based on new collaborations and value creation within existing supply chains. The FAIRCHAIN project develops technological, organisational, and social solutions to offer additional business model opportunities for small to medium scale fruit and vegetable (and dairy) producers. Three organisational innovations, two social, and eleven technological are tested by FAIRCHAIN in six European cases in six countries. The FAIRCHAIN approach involves definition of IFVC and identification of barriers and drivers. Then, development of sustainable IFVC business models by structured co-creation to (i) agree on common goals, (ii) define a plan for implementation, and (iii) assess and valorise outcomes from various perspectives (technical-economic, social, environmental, legal). In Business Model Generation Workshops, case participants use these outcomes to maximize impact and reach regional business concepts, often with new players and governance models. Several possible business models are envisioned by type of innovation and the most relevant and sustainable regional business concept is developed with the core stakeholders. The co-creation process guarantees a win-win approach that is multidisciplinary and systemic and considers all 4 pillars of sustainability. Four of the six FAIRCHAIN cases address fruit and vegetable chains and these are applying business models for IFVC as follows: the development of an Information and Communication Technology tool for local people to locate wild berries and re-establish local business in wild berry processing and sales (Sweden), a flexible packaging machine to be shared by small scale fruit and vegetable producers to reduce equipment costs and allow more efficient packaging and longer shelf life for local products (Belgium), a “Food Incubator” provides market insights, networking and facilities for innovations to meet market demand for local producers to valorise their products (Austria), co-product recycling gives multiple sources of revenues (renewable energy, biochar, and carbon credits) by creating a recycling scheme with several value-added loops as close as possible to the farmers (Switzerland). The development of business models in the FAIRCHAIN case studies can inspire and be a core component of business model generation for many small fruit and vegetable producers. However, challenges remain, such as integrating businesses into an existing and representative local European ecosystem.

ano.nymous@ccsd.cnrs.fr.invalid (Katherine Flynn) 24 May 2024

https://hal.inrae.fr/hal-04586285

[hal-04578688] FAIRCHAIN, favoriser des chaines de valeur intermédiaires pour répondre aux défis écologiques, climatiques et de santé

De plus en plus de consommateurs souhaitent adopter des pratiques alimentaires plus durables. Le projet européen H2020-FAIRCHAIN (https://www.fairchain-h2020.eu/; convention de subvention n° 101000723) répond à cette demande croissante d'une transformation significative des systèmes alimentaires actuels. L’enjeu du projet est d’aider les petits et moyens agriculteurs et producteurs de produits alimentaires à élargir leur gamme et augmenter le volume d’aliments de qualité, en augmentant les revenus agricoles et développant de nouveaux marchés, le tout de manière durable. Les procédés fermentaires constituent en ce sens un levier intéressant dans la mesure où ils permettent de valoriser certains co-produits de manière robuste et efficiente. Le projet FAIRCHAIN a montré qu’il était possible de produire de nouvelles boissons appréciées des consommateurs à partir d’un co-produit de la transformation fromagère (lactosérum), non valorisé par les fromageries isolées géographiquement. Les nouvelles boissons fermentées sont stabilisées et se conservent à température ambiante. Le procédé proposé n’implique pas d’équipements lourds, ni de compétences complexes. Les modèles d’affaires les plus pertinents sont en cours de définition. Cette solution opérationnelle, co-construite avec les acteurs de la chaine de valeur, participe, comme l’ensemble des innovations développées et testées dans le projet FAIRCHAIN, à améliorer la compétitivité et la durabilité des systèmes agro-alimentaires de l’Union Européenne.

ano.nymous@ccsd.cnrs.fr.invalid (Geneviève Gésan-Guiziou) 17 May 2024

https://hal.inrae.fr/hal-04578688

[hal-04582804] Protein ingredient quality of infant formulas impacts gut physiology and microbiota in mini-piglets used as a human infant model.

Infant formulas (IFs), the only adequate substitute to human milk, are complex matrices that require numerous ingredients and processing steps. Previously, we showed that the quality of the dairy protein ingredients within IFs modulated protein microstructure and in vitro and in vivo digestive kinetics. Therefore, the aim was to assess the impact of protein ingredient quality (composition and structure) on gut physiology and microbiota. Three isonitrogenous IFs were formulated with whey proteins from different origins (cheese whey: IF-A, vs. ideal whey: IFs-B/C) and casein with different organizations (micellar: IFs-A/B, vs. non-micellar: IF-C). Twenty-four Yucatan mini-piglets (2- to 21-day-old), used as an infant model, received one of the three IFs. Digestive contents, faeces, and tissues were analysed using metagenomic, histological, ex vivo permeability and gene expression approaches and a metabolomic analysis was done on serum. Univariate and multivariate statistical analyses were performed. The increase of colonic paracellular permeability associated with a slight immune boost, and the changes in colonic amino acid transporter expression in IF-C compared with IF-A fed piglets, suggested a combined effect of whey origin and casein supramolecular organization on intestinal physiology in favour of IF-C, whose parameters were closer to those recently reported for human milk-fed piglets (Charton et al., 2022). Gut microbiota composition was moderately changed between diets, whereas faecal short-chain fatty acid composition differed according to whey protein origin. Differences in microbiota fermentative activity may result from differences in digestive kinetics previously observed in vitro between cheese whey-based IF (A) and ideal whey-based IFs (B and C), which could modulate the colonic substrate available for the microbiota. Serum metabolomic data are currently being analysed and may provide a better understanding of the mechanisms involved. The use of ideal whey and the modulation of casein organization appear to be possible avenues for improving IFs.

ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 22 May 2024

https://hal.inrae.fr/hal-04582804

[hal-04582085] Peptidomic profile of human milk as influenced by fortification with different protein sources : An in vitro dynamic digestion simulation

Objectives and Study Supplementing human milk (HM) is often necessary to fulfill the nutritional needs of premature infants. This study aimed to determine if enriching HM with either an experimental donkey milk-derived fortifier (DMF), containing whole DM proteins, or a commercial bovine milk-derived fortifier (BMF), containing hydrolyzed BM whey proteins, affects the release of peptides during digestion. Methods Milk samples were collected, fortified and digested by means of DIDGI® bi-compartmental in vitro dynamic system to simulate the digestion of a preterm newborn at a postnatal age of four weeks. Identification and quantification of the peptides in undigested and digested samples was performed by HPLC-HRMS. Each identified peptide was quantified by means of label-free MS, using MassChroQ software. Data were elaborated by Multivariate analyses of variance (Principal Component Analysis - PCA). Results Results indicated that the different fortifiers did not significantly alter the overall intensity of HM peptides. However, fortification led to distinct impacts on the release of specific bioactive peptides. Additionally, when HM was supplemented with DMF, there was a minor delay in the release of peptides from lactoferrin and ?-lactalbumin. Conclusions Lactoferrin from human milk (HM) exhibited less peptide release during intestinal digestion when fortified with the DM-derived fortifier. This prolonged presence of intact lactoferrin holds promise for bolstering gut protection against infections and inflammation. Another benefit of fortifying HM with the DM-derived fortifier is the generation of extra anti-inflammatory peptides from DM during digestion. These discoveries carry significant implications for the clinical nutrition of premature infants, who frequently face challenges related to intestinal health issues and inflammation

ano.nymous@ccsd.cnrs.fr.invalid (Marzia Giribaldi) 21 May 2024

https://hal.inrae.fr/hal-04582085

[hal-04581000] Integration of metataxonomic data sets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables

The management of food fermentation is still largely based on empirical knowledge, as the dynamics of microbial communities and the underlying metabolic networks that produce safe and nutritious products remain beyond our understanding. Although these closed ecosystems contain relatively few taxa, they have not yet been thoroughly characterized with respect to how their microbial communities interact and dynamically evolve. However, with the increased availability of metataxonomic data sets on different fermented vegetables, it is now possible to gain a comprehensive understanding of the microbial relationships that structure plant fermentation. In this study, we applied a network-based approach to the integration of public metataxonomic 16S data sets targeting different fermented vegetables throughout time. Specifically, we aimed to explore, compare, and combine public 16S data sets to identify shared associations between amplicon sequence variants (ASVs) obtained from independent studies. The workflow includes steps for searching and selecting public time-series data sets and constructing association networks of ASVs based on co-abundance metrics. Networks for individual data sets are then integrated into a core network, highlighting significant associations. Microbial communities are identified based on the comparison and clustering of ASV networks using the “stochastic block model” method. When we applied this method to 10 public data sets (including a total of 931 samples) targeting five varieties of vegetables with different sampling times, we found that it was able to shed light on the dynamics of vegetable fermentation by characterizing the processes ofcommunity succession among different bacterial assemblages. IMPORTANCE Within the growing body of research on the bacterial communities involved in the fermentation of vegetables, there is particular interest in discovering the species or consortia that drive different fermentation steps. This integrative analysis demonstrates that the reuse and integration of public microbiome data sets can provide new insights into a little-known biotope. Our most important finding is the recurrent but transient appearance, at the beginning of vegetable fermentation, of amplicon sequence variants (ASVs) belonging to Enterobacterales and their associations with ASVs belonging to Lactobacillales. These findings could be applied to the design of new fermented products.

ano.nymous@ccsd.cnrs.fr.invalid (Romane Junker) 21 May 2024

https://hal.inrae.fr/hal-04581000

[hal-04631223] Understanding taxonomic diversity and functional signatures of fermented vegetables microbiome

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Romane Junker) 02 Jul 2024

https://hal.inrae.fr/hal-04631223

[hal-04581102] Post-milking application of a Lacticaseibacillus paracasei strain impacts bovine teat microbiota while preserving the mammary gland physiology and immunity

Bovine mastitis (BM) is a major disease in dairy industry. The current approaches – mainly antibiotic treatments are not entirely effective and may contribute to antimicrobial resistance dissemination, rising the need for alternative treatment. The present study aims to evaluate the impact of post-milking application of Lacticaseibacillus paracasei CIRM BIA 1542 (Lp1542) on the teat skin (TS) of 20 Holstein cows in mid lactation, in order to reinforce the barrier effect of the microbiota naturally present on the teat. Treatment (Lp1542, iodine or no treatment) was applied post-milking twice a day on the 4 teats of healthy animals for 15 days. Blood and milk samples, and TS swabs were collected at day (D)1, D8, D15 and D26 before morning milking and at D15 before evening milking (D15E) to evaluate Lp1542 impact at the microbial, immune and physiological levels. Lp1542 treatment resulted in a higher lactic acid bacteria and total microbial populations on TS and in foremilk (FM) at D15(E) compared with iodine treatment. Metabarcoding analysis revealed changes in the composition of TS and FM microbiota, beyond a higher Lacticaseibacillus abundance. This included a higher abundance of Actinobacteriota, including Bifidobacterium, and a lower abundance of Pseudomonadota on TS of Lp1542 compared with iodine- treated quarters. In addition, Lp1542 treatment did not trigger any major inflammatory response in the mammary gland, except interleukin 8 production and expression which tended to be slightly higher in Lp1542-treated cows compared with the others. Finally, Lp1542 treatment had no impact on the mammary epithelium functionality (milk yield and composition) and integrity (epithelial cell exfoliation into milk and milk Na + /K + ratio). Altogether, these results indicate that a topical treatment with Lp1542 is safe with regard to mammary gland physiology and immune system, while impacting its microbiota, inviting us to further explore its effectiveness for mastitis prevention.

ano.nymous@ccsd.cnrs.fr.invalid (Coralie Goetz) 21 May 2024

https://hal.inrae.fr/hal-04581102

[hal-04574506] Effect of a pre-hydrolysis on the in vitro digestibility of Arthrospira platensis

Spirulina, a cyanobacteria that is 60% protein, could provide an alternative to animal proteins, the production of which is a major contributor to greenhouse gas emissions. Protein from this organism, which is also rich in vitamins and minerals, has good amino acid profile and contains bioactive activities. However, its digestibility has been poorly assessed and varies greatly from one study to another. Moreover, spirulina protein digestibility remains lower than that of animal proteins. One possibility to improve spirulina digestibility is to pre-hydrolyze the proteins into peptides using various proteases. Additionally, pre-hydrolysis of Spirulina by various enzymes could significantly increase spirulina protein digestibility. In this study, alcalase and bromelain were used at different concentrations (0.25% and 1%) to pre-hydrolyze dry or frozen spirulina. Samples were analyzed by size exclusion chromatography and mass spectrometry before digestion. Then, the INFOGEST in vitro static digestion model was used to assess spirulina digestibility and free amino acids were assayed after digestion. Pre-hydrolysing spirulina did not improve significantly protein digestibility, which stands at around 81%. However, qualitative differences were observed in the pre-hydrolyzed solutions before and after digestion. In particular, peptide size varied according to the enzyme used (alcalase vs bromelain), its concentration (0.25% vs 1%), and the storage method (dry or frozen spirulina). Additionally, at the end of the gastric phase, bioactive peptides could be identified although they were still encrypted in longer sequences

ano.nymous@ccsd.cnrs.fr.invalid (Alizé Mouchard) 14 May 2024

https://hal.inrae.fr/hal-04574506

[hal-04572984] From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Muhammad Adzran Che Mustapa) 13 May 2024

https://hal.inrae.fr/hal-04572984

Our scientific publications

HAL : Dernières publications

[hal-04622223] Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach

[hal-04628038] Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study

[hal-04630049] Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates

[hal-04662590] Plan de gestion de données (PDG) du projet " VEG&amp;LAIT " produire, transformer et innover à la ferme un système multiperformant pour relocaliser et diversifier l’offre alimentaire en protéines de légumineuses .

[hal-04630213] Rheological properties of Lactoferrin/β-Lactoglobulin Coacervates

[hal-04630174] Complex coacervation in heteroprotein systems: formation mechanism, rheology, and potential applications.

[hal-04659415] The effects of Thymus capitatus essential oil topical application on milk quality: a systems biology approach

[hal-04644425] Ferment du futur : Potentiel de la fermentation en innovation alimentaire et développement de nouveaux ferments

[hal-04648148] Development of innovative fermented beverages and “yogurt”-type gels with immunomodulatory properties from almond and/or chickpea milk analogues

[hal-04638822] Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity

[hal-04649138] Functional Swiss-type cheeses promote beneficial effects on mice health and gut microbiome during inflammatory bowel disease

[hal-04633730] Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats

[hal-04573021] Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics

[hal-04650826] Unravelling the influence of composition and heat treatment on physico-chemical and functional properties of dairy protein powders

[hal-04636115] Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingre dients enriche d in α-lactalbumin or β-lactoglobulin

[hal-04633078] Coacervation and aggregation in lysozyme/alginate mixtures

[hal-04633572] Siduri : an integrative information system for next generation fermented foods

[hal-04626680] Role of milk serum proteins in the rheological behaviour of casein micelles dispersion

[hal-04624555] Lactococcus lactis Induces Trained Immunity in Non-immune Cells During Staphylococcus aureus Infection

[hal-04624496] Extracellular vesicles derived from the probiotic Propionibacterium freudenreichii interact with human intestinal epithelial cells and modulate the inflammatory response

[hal-04624262] Immunomodulatory effects of Extracellular Vesicles derived by probiotic Propionibacterium freudenreichii and their mechanism of interaction with the host cells

[hal-04615988] Production de boissons fermentées à partir de lactosérum de fromage Francs-Comtois : une plus-value pour la filière, un défi pour la recherche

[hal-04619674] Caractérisation d' un mécanisme de défense chez Propionibacterium freudenreichii pour résister à l'infection de phages filamenteux

[hal-04615833] Lactiplantibacillus plantarum et Lactobacillus helveticus :des espèces efficaces pour dégrader l’acide phytique présent dans les légumineuses, céréales et pseudo-céréales

[hal-04606603] Les mixtes animal-végétal : un levier d’innovation pour végétaliser l’alimentation

[hal-04649976] Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream

[hal-04606558] Des bactéries et des produits laitiers : qu’est-ce que Prolific, ce projet scientifique rennais à 14 millions d’euros ?

[hal-04635135] How fermentation turns raw foods into functional fermented foods

[hal-04634717] 25 years of research on dairy Propionibacteria: fighting cancer and inflammation

[hal-04618243] In vitro gastrointestinal digestion of cow’s and sheep’s dairy products: Impact of species and structure

[hal-04607887] Safety assessment of post-milking application of a Lacticaseibacillus paracasei strain on the bovine teat skin regarding downstream dairy processes

[hal-04608094] Drainage of acid-rennet gels from preheated milk

[hal-04608382] The structure of dairy products at different length scales drives the bioavailability bioavailability of nutrients

[hal-04607922] Machine Learning to better understand and optimize cheese production

[hal-04465924] Correlating structure and activity of pepsin enzyme in H2O and D2O for the study of gastric digestion

[hal-04611850] Current advances for in vitro protein digestibility

[hal-04615159] Protein ingredient quality within infant formulas impacts plasma amino acid concentrations in neonatal minipiglets

[hal-04590151] Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

[hal-04586551] Quels besoins de recherche pour améliorer conjointement la santé et le bien-être des animaux dans la transition agroécologique de l’élevage ?

[hal-04593517] Déterminants mécanistiques de l'évolution de la structure et des propriétés viscoélastiques des gels laitiers enzymatiques

[hal-04584647] Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia

[hal-04586285] Fairchain project to test business plans for small fruit & vegetable producers

[hal-04578688] FAIRCHAIN, favoriser des chaines de valeur intermédiaires pour répondre aux défis écologiques, climatiques et de santé

[hal-04582804] Protein ingredient quality of infant formulas impacts gut physiology and microbiota in mini-piglets used as a human infant model.

[hal-04582085] Peptidomic profile of human milk as influenced by fortification with different protein sources : An in vitro dynamic digestion simulation

[hal-04581000] Integration of metataxonomic data sets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables

[hal-04631223] Understanding taxonomic diversity and functional signatures of fermented vegetables microbiome

[hal-04581102] Post-milking application of a Lacticaseibacillus paracasei strain impacts bovine teat microbiota while preserving the mammary gland physiology and immunity

[hal-04574506] Effect of a pre-hydrolysis on the in vitro digestibility of Arthrospira platensis

[hal-04572984] From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior

See also

[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 .