Publications scientifiques

[hal-05104637] DETERMINATION OF CALCIUM BIOACCESSIBILITY IN FOOD SOURCE OF DIETARY CALCIUM

Calcium is an essential nutrient required for biological functions. The recommended daily intake according to the WHO is 1000 mg of calcium per day for adults. However, calcium deficiency is widespread worldwide. Half of the world's population does not have adequate access to dietary calcium, particularly in diets with low dairy consumption. In addition, we are moving towards a healthier and more sustainable diet where it is recommended to increase the consumption of plant-based foods and reduce animal products (including dairy). This work aimed to study the bioaccessibility of calcium of 12 food sources of dietary calcium (plant food sources and dairy products), using an in vitro static gastrointestinal digestion model (INFOGEST). Calcium bioaccessibility was determined by the soluble fraction relative to total calcium present in the matrix. Soluble calcium content was measured at different time point of the gastric and intestinal digestion using inductively coupled optical emission spectrometry. During in vitro digestion, it was observed that the pH influenced the solubility of calcium for all the food matrices tested. Calcium is almost completely solubilized during the gastric phase at pH 3. During the intestinal phase, calcium solubility decreases considerably due to the increase of pH to 7. The presence of fat apparently affects calcium solubility in our model, probably though the formation of insoluble complexes in the intestinal phase. Indeed, matrices with higher fat content have a lower calcium solubility in the intestinal phase. A yogurt made from partially skimmed milk (1 g fat /100 g of food) has 0,52 g/L of soluble calcium whereas semi skimmed milk (1,6 g fat /100 g of food) has only 0,31 g/L. In addition, the best bioaccessibility at the end of the intestinal phase was observed for partially skimmed milk yogurt (34% ±0) followed by broccoli (27%± 1) and cheese (19%± 2). Calcium enriched plant-based drinks seem closer to semi-skimmed milk (21%±3 vs 26%± 2, respectively). On the other hand, fresh cheese, chickpea, whole almond, soy dessert and plant-based cheese-like product have very low calcium bioaccessibility (≤6%). If the ingested portion is considered to calculate calcium bioaccessibilities, dairy products (cheese, milk and yoghurt) are the best source of bioaccessible calcium. Indeed, ingesting a portion of yogurt (125 ml) represents 64.8mg of bioaccessible calcium compared to a portion of broccoli (80 g) which represents only 13.5mg of calcium. Thus, calcium is more bioaccessible in dairy products than in plant food sources.

ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 10 Jun 2025

https://hal.inrae.fr/hal-05104637v1

[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-04584647v1

[hal-05074488] Les protéines végétales: un nouvel eldorado?

Ce cours de 2h est adressé au public étudiant et professionnel intéressé par la question de la végétalisation de l'alimentation. Il s'inscrit dans un module d'enseignement sur la techno-fonctionnalité des protéines alimentaires et vise à interroger les opportunités mais aussi les verrous de cette nouvelle stratégie d'innovation.

ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 20 May 2025

https://hal.science/hal-05074488v1

[hal-05078993] Use of transglutaminase for the production of lactose hydrolyzed milk powders

For population with lactose maldigestion, many dairy products with hydrolyzed lactose have been developed. However, spray drying of lactose hydrolyzed milk powder has challenges such as adhesion to the surface of drying chamber, reduced solubility and a tendency for caking (Torres et al., 2017). The use of transglutaminase (TGase) has shown modified techno-functionalities of several dairy products. Moreover, TGase treatment was found to improve flowing behavior and an increase in the transition temperature (Er et al., 2019) of skim milk powder. In our study, we explored the potential of TGase to address challenges related to lactose hydrolyzed milk powder. Four different skim milks (control, lactase-added, TGase-added, lactase and TGase-added) were concentrated 40% dry matter content and spray-dried at the pilot scale (n=3). Key characteristics such as the product adhesion to the equipment, the biochemical composition, particle size distribution and the presence of Maillard reaction markers were determined. Electrophoresis showed a decrease in the intensity of the casein bands in TGase-added powder, confirming glutamine-lysine crosslinking by TGase.. Our findings shows that the use of Tgase.did not affect the dryability of the milk but increased the particle size of the powders without altering their bimodal conformation. TGase did not affect the hydrolysis of lactose nor the color of the powders. However, the content of 5-hydroxymethylfurfural increased significantly in TGase-added powder suggesting different Maillard reaction pathways compared to the other powders. Thus, this study leads to new hypotheses and possibilities for future research to elucidate the influence of TGase addition on Maillard reaction mechanisms. Moreover, investigating the functionality of the powders such as rehydration properties could provide more insights into the potential application of TGase.

ano.nymous@ccsd.cnrs.fr.invalid (Júlia D’almeida Francisquini) 22 May 2025

https://institut-agro-rennes-angers.hal.science/hal-05078993v1

[hal-05078242] Effect of transglutaminase on Maillard browning of lactose-free milk powder

Lactose intolerance is a clinical condition of the alimentary tract characterized by an individual's inability to digest and absorb lactose. This condition affects a non negligeable proportion of worldwide population. Thus, many dairy products have been developed by hydrolysing lactose. Hydrolysed milk in powder is not only challenging to produce due to problems related to caking, adherence to the chamber during spray drying and but also shows browning during storage. The application of enzymes such as transglutaminase (TGase) may have the potential to delay browning by rendering lysine unavailable, as it would be involved in the cross-linking process (Salunke &amp; Metzger, 2023; Chen et al., 2021; Francisquini et al., 2024). Thus, this study aims to evaluate the impact of TGase addition on the browning of lactose-hydrolysed powders. Different skimmed milk powders (control, with lactase, with TGase, with lactase and TGase) were produced at pilot scale and stored in controlled conditions (40 °C). They were sampled at different times during storage (0, 0.5, 1, 2 months) and analysed. The degree of polymerization (DP) of milk proteins was evaluated by size-exclusion chromatography. Targeted Maillard reaction markers (lactose, glucose, glucose as precursors and furfural, 5-methylfurfural, 2-furylmethylketone, furfuryl alcohol, 5-hydroxymethylfurfural as intermediate compounds) were quantified by chromatography. The degree of browning was determined by colorimetry. This approach makes it possible to explain the individual and synergistic role of precursors and enzymes together on reaction pathways. The extent of cross-linking of proteins by Tgase was confirmed and the hydrolysis of lactose into glucose and galactose was observed as expected. The results also show the apparent difference in the rates of precursors consumption and furanic compounds generation in different powders. These kinetic data enable not only a clearer understanding of the Maillard reaction in lactose-hydrolysed milk powders but could also be used for further kinetic modelling.

ano.nymous@ccsd.cnrs.fr.invalid (Carolina Neves Cunha) 22 May 2025

https://institut-agro-rennes-angers.hal.science/hal-05078242v1

[hal-05078889] Characterisation of aged infant formula powder based on ingredients produced by membrane filtration

The global infant formula (IF) market is expanding rapidly, driven by the increasing working women population, which limits breastfeeding opportunities. Spray-dried powdered IFs are widely used for their enhanced stability and reduced storage and transport. However, physicochemical changes such as the Maillard reaction, lactose crystallization, and fat oxidation during storage can compromise IF quality. Understanding these changes is essential for optimizing production and storage conditions, especially for minimally processed IFs designed to preserve nutritional integrity, for which the literature is scarce. Hence, we aimed at evaluating the physicochemical stability of IFs during storage. Three IF powders were produced at the semi-industrial scale: T-, without heat treatment; T+, with pasteurization of the concentrate alone (75°C, 2 min); T+++, combining milk pasteurization (72°C, 30 s) and heat treatment of the concentrate (85°C, 2 min) before spray-drying. They were then packaged in sealed metal cans under modified atmosphere and stored at room temperature and in a heat chamber at 40°C for periods of up to 11 and 6 months, respectively. Physicochemical properties, including moisture content, water activity, total fat and free fat content, whey protein denaturation were monitored. Maillard reaction was specifically assessed by monitoring lactosylation of whey proteins, and furosine and Nε-carboxymethyl-lysine content and color. All IF powders demonstrated satisfactory microbiological stability after 8 months at room temperature. No significant changes in moisture content or color were observed after 10 months at room temperature. Some variations were observed at room temperature for water activity, but it remained below 0.3. Protein denaturation was negligible, even after 6 months at 40°C. However, higher levels of lactosylation were detected across all IF powders, indicating the early stage of Maillard reaction took place despite low water activity. Thus, minimally processed IFs could achieve stability comparable to classically heat-treated ones, with lactosylation remaining as a challenge.

ano.nymous@ccsd.cnrs.fr.invalid (Xiaoxi Yu) 22 May 2025

https://institut-agro-rennes-angers.hal.science/hal-05078889v1

[hal-05101062] Application of Transglutaminase and Soluble Fiber in the Production of Lactose-Hydrolyzed Milk Powders

Dried dairy products containing hydrolyzed lactose pose significant technological challenges during spray drying, including reduced solubility, increased stickiness, and enhanced Maillard reaction (MR). This study evaluated the effects of transglutaminase (TGase) and soluble fiber on the physicochemical and structural properties of hydrolyzed lactose whole milk powder, aiming to mitigate these limitations. Six formulations of whole milk powder were developed. The addition of TGase resulted in increased particle size. Lactose hydrolysis intensified the MR, as evidenced by higher levels of 5-hydroxymethylfurfural (HMF) and increased yellowness in the hydrolyzed samples. Notably, TGase reduced HMF formation in the lactase-treated samples, suggesting a potential inhibitory effect on the MR post-processing. Microstructural analysis revealed particle agglomeration in the hydrolyzed samples and larger particle diameters in treatments containing TGase. Moreover, TGase application led to increased protein polymerization, as demonstrated by the presence of high-molecular-weight bands on electrophoretic profiles, indicating protein cross-linking. After five months of storage at ambient temperature, samples containing TGase exhibited lower HMF content and reduced browning intensity. Accelerated storage at 50°C further intensified browning in hydrolyzed formulations. However, TGase and fiber were not effective in preventing browning under elevated storage temperatures. Overall, the incorporation of TGase and soluble fiber appears to offer promising strategies to improve the stability and quality of hydrolyzed lactose milk powders, though further research is warranted to optimize their functional performance. This study is part of the international research project CAPES-COFECUB, conducted through a collaborative partnership between the Federal University of Juiz de Fora (UFJF), Brazil, and STLO, INRAe, Institut Agro, Rennes, France.

ano.nymous@ccsd.cnrs.fr.invalid (Jaqueline Dede Almeida Celestino) 06 Jun 2025

https://institut-agro-rennes-angers.hal.science/hal-05101062v1

[hal-05111764] Modelling of the concentration and drying steps for skim milk powder production using machine learning approaches

In the current context of natural resource depletion and global warming, process efficiency has become a major challenge for dairy manufacturers, and optimization through modeling and simulation is one way of achieving it. For the world production of dairy powders (12.7 million tons in 2023 (CNIEL. 2024)), vacuum concentration and drying are the main steps but their modelling is complex due to the lack of knowledge of mechanisms involved in the process operations, the complexity of raw material and the multiple process schemes and equipment configurations depending on the type of powder produced. This study is part of a wider project which aims to optimize the concentration and drying steps for skim milk powder production. The main objective is to minimize energy consumption of these steps keeping constant powder quality regarding water activity, density and dispersibility. Moreover, modelling employs artificial intelligence, specifically machine learning algorithms, which use computational and algorithmic methods to develop data-driven predictors, offering new insights to understand complex relationships in the food industry (Mavani et al., 2022). 48 skim milk powders were produced at semi-industrial scale using a 2-effect falling-film evaporator and a 1-stage dryer. Physico-chemical and functional properties of concentrates and powders were determined. Subsequently, various machine learning algorithms were tested to address different optimization objectives. Promising results were obtained for the concentration step. Our model predicted the concentration factor from vapour pressure, skim milk dry matter content and feed flow rate (R2=0,90 with a random forest regressor). Addition of experimental data produced during the concentration of various dairy products (whey…) broadened the value range of operating conditions and strengthened the model. The next steps of this work are i) to reinforce the model by integrating more experimental data and considering other variables like concentrate viscosity; ii) to develop predictive models for the drying step. Cniel, 2024. L'Economie laitière en chiffres - Edition 2024. Centre National Interprofessionnel de l’Industrie Laitière, Paris.

ano.nymous@ccsd.cnrs.fr.invalid (Emeline Goussé) 13 Jun 2025

https://hal.inrae.fr/hal-05111764v1

[hal-05111680] Influence of drying parameters on the density of skim milk powder

The quality of a dairy powder is evaluated through a variety of properties, depending on its end use application, such as water activity, bulk density and rehydration properties, which are of primary importance. Controlling the density of dairy powders is crucial for manufacturers as it directly impacts production efficiency and packaging costs. However, although density is a key functionality, there are few studies in the literature focusing on it, more especially on the production parameters that influence the density of spray dried powders. Experimental data that evidence the effects of operating parameters on density are scarce. The objective of this work was to investigate the effects of operating factors for the production of skim milk powder on some powder functionalities such as apparent density, particle size distribution and flowability. The parameters studied were the conditions of liquid milk thermal treatment, the dry matter content of the concentrate at the inlet of dryer and the drying conditions (air flow rate, spray pressure, air inlet temperature). 48 trials of skim milk powder production were conducted at semi-industrial scale yielding robust results that evidenced some relationships between variables. Our findings showed that (i) interstitial air was significantly higher for concentrates with lower dry matter content, (ii) larger span led to higher apparent and tapped densities, and (iii) in trials with fine powder recycling and increasing dry matter content of concentrate, the span remained relatively unchanged, but mean particle diameter decreased. All these experimental results form a database which is currently used to develop models for predicting powder characteristics. Artificial intelligence, specifically machine learning is used to build these models. Promising results were already obtained for the prediction of the concentration factor during the vacuum evaporation step (results presented in another abstract**). ** Goussé et al. Modelling of the concentration and drying steps for skim milk powder production using machine learning approaches

ano.nymous@ccsd.cnrs.fr.invalid (Emeline Goussé) 13 Jun 2025

https://hal.inrae.fr/hal-05111680v1

[hal-05079430] The Food Matrix drives the mechanisms of Oro-Gastrointestinal Digestion and the nutrient bioavailability

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. The first part of this talk will review the state-of-the-art on the effect of food oral processing, in particular mastication, on the subsequent breakdown of food constituents in the stomach and the small intestine using bread, rice and other food structures as examples. Then, in a second part, using in vitro and in vivo digestion models (pigs), we will show that, for identical composition, differences in the macrostructure of dairy products (liquid vs. gel vs. solid) lead to differences in gastric emptying, protein hydrolysis in the intestine and amino acid bioavailability. When macrostructures are identical, differences at the microscopic level can also have a major impact on food digestion. For example, egg white gels produced by heat treatment at different pHs and ionic strengths show differences in digestion kinetics depending on the ability of pepsin to diffuse into the egg white gel structure. The structure of foods at different length scales can therefore be considered as a lever to control the kinetics of nutrient release during digestion and to meet the nutritional needs of specific populations (elderly, obese, athletes).

ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 22 May 2025

https://hal.inrae.fr/hal-05079430v1

[hal-05059688] Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling 6 may 2025 / Modélisation du microbiome

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ano.nymous@ccsd.cnrs.fr.invalid (David James Sherman) 07 May 2025

https://hal.inrae.fr/hal-05059688v1

[hal-05070369] Pairing acidic and starch-rich foods lowers glycaemic responses by inhibiting oro-gastric starch hydrolysis: Evidence from in vitro semi-dynamic digestion

<div><p>Human studies over the past three decades have consistently shown that lowering the pH of starch-rich meals can significantly attenuate postprandial glycaemia. Based on our previous in vitro studies demonstrating the substantial contribution of salivary α-amylase during oro-gastric digestion of neutral-pH, starch-rich meals, we hypothesized that this effect is primarily mediated by the premature, acid-induced inhibition of salivary α-amylase during oral and/or gastric digestion. This study aimed to test this hypothesis by examining the starch digestion kinetics of food combinations from three independent human studies assessing the impact of combining acidic foods (white wine vinegar, pomegranate juice or kiwifruit) with bread or breakfast cereal. Five meals underwent semi-dynamic digestion in vitro using an adapted version of INFOGEST protocols. Samples were collected at all stages of digestion to determine the temporal profiles of starch release and hydrolysis into oligosaccharides. Approximately 40% of the total starch in bread was hydrolysed into oligosaccharides during orogastric digestion; however, this decreased to 15% -20% (&gt;50% reduction) with the addition of vinegar (p &lt; 0.01) or pomegranate juice (p &lt; 0.05). Similarly, for breakfast cereal, starch hydrolysis decreased from 35% to around 15% with kiwifruit (p &lt;0.001 to &lt;0.01). These results are consistent with the glycaemic attenuations reported in the literature for the same acidic meals, confirming our hypothesis and further substantiating existing knowledge on the relationships between meal pH, starch digestibility and glycaemic responses.</p></div>

ano.nymous@ccsd.cnrs.fr.invalid (Daniela Freitas) 16 May 2025

https://hal.inrae.fr/hal-05070369v1

[hal-04998681] Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies

Background: Starch is the predominant carbohydrate in our diets and its impact on human health is intricately linked with its digestive process. However, despite major advancements in the field, important inconsistencies in how starch digestion is described and studied in vitro still persist. Scope and approach: Our main objective was to provide up-to-date insights on starch digestion and fermentation in the human gastrointestinal tract, as well as related physiological responses and main drivers of variability (including inter-individual variations and structural and compositional differences between foods). A critical appraisal of digestion models and future work priorities is also presented. This work is the product of an international collaboration within the INFOGEST research network. Key findings and conclusions: Starch digestion is accomplished by the concerted action of luminal and brushborder hydrolases. Mechanical and biochemical transformations occurring throughout oral, gastric and intestinal phases can be determinant, contributing to different extents to the digestive process depending on food properties and individual characteristics. Numerous methodologies, with varying complexity and capacity to reproduce key digestive processes (e.g., gastric emptying), are currently available. Some in vitro digestibility outcome measures can be closely correlated with the outcomes of in vivo studies, demonstrating the promising potential of these approaches. However, the physiological relevance of in vitro starch digestion studies is often compromised by the lack of methodological consensus (particularly for oral digestion) and omission of key enzymatic events. Therefore, the need to develop harmonized guidelines and validate in vitro protocols adapted to starch digestion studies stand out as priority areas for future work.

ano.nymous@ccsd.cnrs.fr.invalid (Daniela Freitas) 20 Mar 2025

https://hal.inrae.fr/hal-04998681v1

[hal-04862809] Drainage of acid-rennet gels: Rheological and microstructural study of milk heat treatment and milk proteins/whey protein aggregates ratio effects

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ano.nymous@ccsd.cnrs.fr.invalid (Marie-Hélène Famelart) 03 Jan 2025

https://hal.inrae.fr/hal-04862809v1

[hal-05042512] Allocating environmental impacts between coproducts - Challenges of a methodological consensus

In most industrial food processes, fractionation is carried out to best valorized the different components of the raw material. For example, milk can be divided and processed into 5 co-products: cream, caseins, lactose and two whey fractions enriched respectively in α-lactalbumin and β-lactoglobulin. Assessing the environmental impacts of individual co-products addresses important issues, as the recovery of waste and ‘by-products’, the fair comparison of potentially substitutable products between two sectors, and the eco-design of assembly recipes. However, depending on the decisions taken to apply the Life Cycle Assessment (LCA) method, the environmental impacts attributed to each co-product can vary e.g. from 1 to 7 for cream, or even 1 to 10 for lactose. A methodological consensus is therefore needed on how to apply LCA to processed food products. Our work argues for using the most detailed description of the technological routes used, as over-simplified life cycle inventories lead to unrealistic attributions of impacts to irrelevant operations. The diversification of sensitivity analyses further helps to obtain the most useful LCA results for eco-design or comparative environmental footprint assessment.

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'h) 22 Apr 2025

https://hal.science/hal-05042512v1

[hal-05045657] Evidencing strain-dependency of metabolic pathways within 1,494 lactic bacteria genomes with the in silico screening Prolipipe pipeline

Genomes from bacteria of interest to the food industry exhibit significant functional variability, yet evaluating this characteristic remains challenging. As public repositories continue to accumulate more genomes, large-scale assessment of metabolic potential emerges as a promising method to highlight this functional variability. The primary challenge lies in automating a workflow to construct metabolic networks from genomes on a massive scale, with enzyme identification in sequences being a critical bottleneck. Here, we present Prolipipe, a pipeline designed for the large-scale assessment of metabolic potential in bacteria, focusing on specific pathways. Given a large dataset of hundreds to thousands of bacterial genomes with known taxonomy and a list of targeted pathways, Prolipipe identifies gene functions through a comprehensive annotation step using three different tools Then it builds genome-scale metabolic networks for each genome. These networks are then parsed to document the presence or absence of each reaction across all processed genomes and queried for reactions specific to particular pathways. By doing so, the pipeline evaluates the metabolic potential of each genome to carry out the pathway according to its gene content and highlight the best candidates among the large-scale set of genomes. In this study, Prolipipe was applied to 1,494 genomes of lactic acid bacteria, assessing the completion ratio of 761 pathways. We classified pathways according to their maximum completion rate, revealing that 137 pathways can be operated by at least one strain in our dataset. By mapping the identifiers of these pathways onto the pathway ontology graph of the Metacyc database, we highlighted that none of the pathways within four functional classes of Metacyc can be entirely recovered in the strain dataset. We then investigated infraspecific variability, a strong indicator of functional variability, and compared the species in our genome dataset based on their tendency to exhibit infraspecific variability. This analysis revealed species potential for strain-dependency, where phenotypes differ among strains of the same species -a feature observable in Prolipipe outputs.

ano.nymous@ccsd.cnrs.fr.invalid (Noé Robert) 06 May 2025

https://hal.science/hal-05045657v2

[hal-04970111] Quantifying intestinal lipolysis with MRI and TD-NMR: Proof of concept using dairy cream digested in vitro

Understanding lipid digestion is crucial for promoting human health. Traditional methods for studying lipolysis face challenges in sample representativeness and pre-treatment, and cannot measure real-time lipolysis in vivo. Thus, non-invasive techniques like magnetic resonance imaging (MRI) need to be developed. This study assessed the MRI water-fat separation method for monitoring in vitro intestinal digestion of dairy cream, supported by high-performance thin-layer chromatography (HP-TLC) and time-domain nuclear magnetic resonance (TDNMR). A clear distinction was found between the T2 of undigested lipids (~120 ms) and lipolytic products (0.1–15 ms). The short T2 of lipolytic products likely results from semi-crystalline structures formed with bile salts. While MRI methods cannot detect such fast-relaxing protons, it effectively quantified lipolysis by tracking the residual undigested lipids, showing high correlation with HP-TLC results (R2 = 0.93 and 0.95 for 13-s and 6-min MRI methods, respectively). The rapid 13-s MRI method offers strong potential for future in vivo applications.

ano.nymous@ccsd.cnrs.fr.invalid (Ruoxuan Deng) 25 Apr 2025

https://hal.inrae.fr/hal-04970111v1

[hal-05022863] Intraluminal enzymatic hydrolysis of API and lipid or polymeric excipients

The role of intraluminal enzymes for the hydrolysis of active pharmaceutical ingredients (API), prodrugs and pharmaceutical excipients will be reviewed. Carboxylesterases may hydrolyze ester-based API, prodrugs and ester-bond containing polymer excipients, whereas lipases digest lipid formulation excipients, such as mono-, di-and triglycerides. To clarify the conditions that should be mimicked when designing in vitro studies, we briefly review the upper gastrointestinal physiology and provide new data on the inter-individual variability of enzyme activities in human intestinal fluids. Afterwards, the methodology for studying enzymatic hydrolysis of API, prodrugs, lipid and polymeric excipients, as well as the main results that have been obtained, are summarized. In vitro digestion models used to characterize lipid formulations are well described, but data about the hydrolysis of lipid excipients (including surfactants) has been scarce and contradictory. Data on API and prodrug hydrolysis by esterases is available; however, inconsistent use of enzyme types and concentrations limits structure-stability relationships. Hydrolysis of polymer excipients in the lumen has not been significantly explored, with only qualitative data available for cellulose derivates, polyesters, starches, etc. Harmonization of the methodology is required in order to curate larger enzymatic hydrolysis datasets, which will enable mechanistic understanding and theoretical prediction.

ano.nymous@ccsd.cnrs.fr.invalid (Zahari Vinarov) 07 Apr 2025

https://hal.inrae.fr/hal-05022863v1

[hal-05034852] Laits et produits laitiers quelques défis pour l’industrie laitière

Le lait, aliment complet consommé à tous les stades de la vie, est transformé en de nombreux ingrédients et produits laitiers, fermentés ou non, afin de le stabiliser et de le conserver. Ce livre présente les procédés de transformation innovants pour préserver la naturalité des composants laitiers et réduire leur empreinte environnementale. Différents défis auxquels est confrontée l’industrie laitière sont abordés concernant : les progrès pour développer des formules infantiles en phase avec les besoins physiologiques des nouveau-nés et les modèles de digestion in vitro associés ; les changements combinant tradition et nouvelles attentes des consommateurs pour réinventer le yaourt et les laits fermentés ; les pratiques optimales de fabrication fromagère pour contrôler à la fois la qualité du fromage et les performances de production ; les recherches actuelles pour répondre aux demandes des « consomm'acteurs » ; et la compréhension des mécanismes d'encrassement et la maîtrise du nettoyage des équipements de transformation pour limiter les consommations d'eau et d’énergie.

ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 15 Apr 2025

https://hal.science/hal-05034852v1

[hal-05034901] chapitre 3 - Les yaourts et laits fermentés

Les produits laitiers fermentés sont appréciés pour leur qualité organoleptique, nutritionnelle et l’apport de bénéfices pour la santé. Parmi les produits laitiers reconnus de fort longue date, et au cœur des achats quotidiens d’une grande partie de la population, le yaourt est un produit fermenté qui continue à évoluer avec les nouvelles tendances de consommation, pour rechercher plus de naturalité et un plus grand respect de l’environnement. Cela se traduit également par des évolutions règlementaires sur les additifs et l’apparition de produits à base de différents végétaux, avec plus ou moins de succès.

ano.nymous@ccsd.cnrs.fr.invalid (Marie-Hélène Famelart) 15 Apr 2025

https://hal.science/hal-05034901v1

[hal-05015661] Exploring Bacillus velezensis in a biomedical context: a systematic review

<div><p>Bacillus velezensis is associated with producing secondary metabolites with antifungal, anti-inflammatory, antagonistic, and antimicrobial activities that have multiple applications in the food industry, agriculture, and farming. This study aims to review current knowledge to highlight the biomedical potential of Bacillus velezensis as a mammalian probiotic supported by in vivo and in vitro research and to compile existing knowledge. All information in this study was searched in the Dimensions, Scopus, PubMed, and Web of Science databases on 2023 Dec 10. The articles were selected according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) method and scientometric analysis. A total of 1585 records were identified after the screening process. Of these, 151 were used for scientometric analysis, and 13 were used for data analysis based on in vitro and in vivo studies. The literature review revealed the great biomedical potential of B. velezensis and its relevance in scientific research, especially in recent years, thanks to advances in genome sequencing and the search for alternative antibiotics. The production of secondary metabolites such as surfactin, bacilysin, and fengycin is of growing interest to industry and human health. It also has great probiotic potential due to its antagonistic activity, lack of antibiotic resistance, and immunomodulatory activity. However, the optimization of its use and a better understanding of cultivation methods for gene expression under variable environmental conditions are crucial. Future research should focus on refining cultivation methods and applying techniques to maximize the production of these bioactive compounds to exploit the full potential of B. velezensis in various applications.</p></div>

ano.nymous@ccsd.cnrs.fr.invalid (Eduarda Guimarães Sousa) 01 Apr 2025

https://hal.science/hal-05015661v1

[hal-05015653] The research on the identification, taxonomy, and comparative genomics analysis of nine Bacillus velezensis strains significantly contributes to microbiology, genetics, bioinformatics, and biotechnology

Introduction: Next-generation sequencing (NGS) has played a pivotal role in the advancement of taxonomics, allowing for the accurate identification, differentiation, and reclassification of several bacteria species. Bacillus velezensis is a Gram-positive, facultatively aerobic, spore-forming bacterium known for its antimicrobial and antifungal properties. Strains of this species are highly relevant in agriculture, biotechnology, the food industry, and biomedicine. Methods: In this study, we characterized the genomes of nine Bacillus strains isolated from soil in the state of Bahia (Brazil) using NGS with Illumina platform. Identification was performed by Average Nucleotide Identity (ANI) and digital DNADNA hybridization (dDDH) analyses, which revealed a match between the genomic information of the isolates and B. velezensis NRRL B-41580, with a variation of 89.3% to 91.8% by dDDH in TYGS and 95% to 98.04% by ANI in GTDBtk. Results and discussion: Two strains, BAC144 and BAC1273, exhibited high similarity to B. amyloliquefaciens subsp. plantarum FZB42. However, the latter strain was subsequently reclassified as B. velezensis. The division pattern observed during identification was confirmed in the phylogenomic analysis, where BAC144 and BAC1273 clustered with Bacillus amyloliquefaciens subsp. plantarum, while the other strains clustered with B. velezensis NRRL B-41580, forming a clade with high genetic similarity, with a bootstrap value of 100%. Furthermore, a synteny analysis demonstrated greater conservation mong the strains from this study compared to the reference strain, with the formation of distinct collinear groups. The pangenome analysis revealed an open pangenome, highlighting the genetic diversity within the species. Based on this analysis, a functional annotation was performed to compare exclusive gene repertoires across groups, uncovering distinct adaptations and functional profiles. The identification of bacterial strains belonging to this species is of great importance due to their high applicability. The strains identified in this study underscore the need for more robust taxonomic technologies to accurately classify prokaryotes, which are subject to constant evolutionary changes, requiring the reclassification of several species within the genus Bacillus, many of which are heterotypic synonyms of B. velezensis like Bacillus oryzicola, B. amyloliquefaciens subsp. plantarum and Bacillus methylotrophicus.

ano.nymous@ccsd.cnrs.fr.invalid (Eduarda Guimarães Sousa) 01 Apr 2025

https://hal.science/hal-05015653v1

[hal-04957546] Simulated gastrointestinal protein digestion of sheep and goat milk infant formulae

While cow and goat milks are used in manufacturing infant formulae (IFs), sheep milk is not allowed in European Union. To assess its suitability, we studied, by a peptidomics approach, the in vitro gastro-intestinal protein digestion of commercial sheep and goat IFs. In both IFs, after 120 min in the stomach, caseins were found massively degraded, while residual whey proteins were detected. In the intestine, β-lactoglobulin, and α-lactalbumin were found resistant to enzymes, particularly in sheep IFs. Compared to goat IF, sheep IF caseins showed a higher degradability, with higher number of released peptides and % protein coverage, particularly for κ-and α s1 -casein. On the contrary, whey proteins were found more hydrolysed in goat IF. In the intestine, for both IFs, the peptide profiles resembled those of the stomach, except for α-lactalbumin. Several bioactive peptides were identified, among these casein phosphopeptides. Overall, protein digestion parameters of sheep IF are comparable with goat IF.

ano.nymous@ccsd.cnrs.fr.invalid (Paola Scano) 19 Feb 2025

https://hal.inrae.fr/hal-04957546v1

[hal-04863490] Viscoelastic and flow behaviour of β-lactoglobulin/lactoferrin coacervates: Influence of temperature and ionic strength

Heteroprotein complex coacervation has potential for a wide range of applications. However, the sensitivity of coacervates to slight changes in physico-chemical conditions may constitute a technological barrier for their development and deserves to be better understood. In this study, the rheological properties of β-lactoglobulin/lactoferrin (βLG/LF) heteroprotein complex coacervates were investigated with respect to narrow changes of temperature (5–40 °C) and ionic strength (0 to 10 mM added NaCl). The apparent viscosity of βLG/LF coacervates prepared at 20 °C showed a high sensitivity to temperature, decreasing progressively at elevated temperatures. Frequency sweep experiments demonstrated that coacervates behave as a viscoelastic liquid throughout the investigated frequency range at T &gt; 10°C. Time-temperature superposition principle revealed that the interaction involved in the coacervation process were temperature-independent. The calculated activation energy was approximately 85 kJ/mol. The addition of NaCl (up to 10mM) prior to coacervation, resulted in an increase of the viscosity but did not show a clear trend in the evolution of viscoelastic moduli. These new insights allow a better understanding of the interactions involved in concentrated protein coacervates enabling better control over their potential uses.

ano.nymous@ccsd.cnrs.fr.invalid (Rima Hachfi Soussi) 03 Jan 2025

https://hal.science/hal-04863490v1

[hal-04971053] Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

The substitution of animal proteins with plant-based ones to fit environmental and economic demands is a challenge in gel applications. This study examined the thermal elation of mixtures of pea protein isolate (PPI) and egg white proteins (EWPs) at different PPI/EWP weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0. Viscoelastic and texture properties of the composite gels, along with the microstructure and molecular interactions involved in the gel network, were investigated. Except for PPI-EWP 100/0 at pH 9.0, all systems gelled with increasing gel hardness, springiness, and cohesiveness when EWP content increased. This was explained by the microstructure of the gels, wherein the presence of PPI enhanced the formation of aggregates embedded in the EWP network, thus loosening it. The rheological properties of the mixed gels were primarily influenced by the EWP network, involving disulfide bonds. However, upon the addition of PPI, hydrogen bonds and hydrophobic interactions predominated and the structure of the gel became more sensitive to pH as electrostatic repulsions interfered. Adjusting the ratio of PPI/EWP allows the production of gels with varying textures, and suggests the possibility of partially substituting egg white with pea proteins in food gel formulation.

ano.nymous@ccsd.cnrs.fr.invalid (Jian Kuang) 25 Mar 2025

https://hal.inrae.fr/hal-04971053v2

[hal-04971213] Actualité UMR STLO - VEG&LAIT se mobilise dans les fermes participantes !

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ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'H) 28 Feb 2025

https://hal.science/hal-04971213v1

[hal-04965794] 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 essential oil (TCEO), known for its high antibacterial and antioxidant properties, on milk microbiota using 16S rRNA sequencing, the lipidomic profile via liquid chromatography-quadrupole time-of-flight mass spectrometry, udder skin microbiota, and inflammatory biomarkers of dairy cows at the end of lactation. Sixteen-quarters of 12 Holstein cows were selected, and TCEO was topically applied to the udder skin twice a day for 7 days. Milk was collected aseptically on days 0, 7, 21, and 28 before morning farm milking. The results showed no significant changes in microbiota composition after the EO treatment in alpha and beta diversity or taxonomical composition at the phylum and genus levels. TCEO induced limited changes in the milk lipidome, primarily affecting diacylglycerols at T21. The treatment did not affect inflammatory biomarkers, milk sensory properties, or quality. Our study is the first to demonstrate that a local application of 10% TCEO on cow’s quarters does not significantly alter milk quality or microbiota composition in milk and skin. More studies should be conducted to ensure the safe use of TCEO in dairy cows and explore its potential benefits on antibiotic-resistant bacteria as an alternative or support for antibiotic therapy.

ano.nymous@ccsd.cnrs.fr.invalid (Ralph Nehme) 28 May 2025

https://hal.inrae.fr/hal-04965794v1

[hal-04970147] First assessments of nutrient bioaccessibility with an INFOGEST semi-dynamic gastric digestion in vitro protocol adapted to model proton pump inhibitor use

Physiologically relevant gastrointestinal digestion models for infants, adults, and the elderly are commonly used to explore the fate of food in vitro. However, no consensus protocol exists to simulate the specific conditions observed in the stomach of people using oral proton pump inhibitors (PPIs), a class of widely prescribed medications that reduce gastric acid secretion and may alter food digestion and nutrient absorption. The first objective of this study was to propose an in vitro gastric digestion protocol adapted to model PPI use. This protocol is an extension of the semi-dynamic INFOGEST protocol previously developed to mimic the digestion of an adult human (referred to hereinafter as “Standard”), with two modifications based on reported clinical effects of PPIs: (i) a final gastric pH of 4.2 and (ii) a 50 % reduction in simulated gastric acid fluid volume. The second objective was to compare the release kinetics of peptides, soluble carbohydrates, lipids, and minerals during simulated gastric digestion of a mixed meal (bread, cheese, and tomato) with both standard and PPI versions of the protocol. Results demonstrated that the release of peptides, arabinose, and minerals, including calcium, magnesium, and phosphorus, was significantly (p &lt; 0.05) reduced in the PPI model, while the hydrolyses of starch and lipids, assessed through maltose release and triacylglycerol disappearance, respectively, were not significantly affected. These findings are in agreement with the expected effects of reduced gastric acidity on pepsin activity and mineral solubility. These findings are also consistent with known or presumed side effects of PPIs such as an increased risk of hypomagnesemia, fractures, skeletal muscle loss, and vitamin B12 deficiency. In conclusion, this modified INFOGEST protocol appears to serve as a valuable tool to study the side effects of PPI use on food digestion and related nutrient bioaccessibility.

ano.nymous@ccsd.cnrs.fr.invalid (Ruoxuan Deng) 27 Feb 2025

https://hal.inrae.fr/hal-04970147v1

[hal-05093069] Production and application of inulinase by new isolates of Aspergillus welwitschiae from fermented peach-palm waste for the production of fructooligosaccharides

Microbial inulinase enzymes have a number of applications in biotechnology. In this study, new strains of Aspergillus welwitschiae were investigated as producers of inulinases and their endo-and exo-inulases were characterized in silico and their protein modeling was performed. The inulinase production by A. welwitschiae employing the Dohelert method to assess the interaction between temperature and cultivation humidity, resulted in a fourfold increase in activity. The optimal temperature and humidity were 25-27 • C and 75-82 %, respectively. The enzyme exhibited optimal activity at a pH of 3.5 and at 60 • C. The hydrolysis of the sisal root yielded 272 mg/g of reducing sugars and oligosaccharides. Our in silico experiments predicted 10 well-validated structures of endo-(5) and exo-inulinases (5) from A. welwitschiae. The notable activity of these inulinases on inulin highlights their potential for the treatment of agro-industrial residues with the objective of producing high-value added products.

ano.nymous@ccsd.cnrs.fr.invalid (Emanuelle Santos de Carvalho Cardoso) 02 Jun 2025

https://hal.inrae.fr/hal-05093069v1

[hal-04957552] Strategic Considerations in Designing Food Solutions for Seniors

The demographic shift towards an aged population calls for targeted nutrition strategies to support healthy aging and bridge the gap between life expectancy and a healthy life span. Older adults face various nutritional deficiencies, particularly in protein, vitamins (B12, D), minerals (calcium, iron), and dietary fiber. This work delves into the EAT4AGE project efforts that strategically aimed to develop age-oriented food products (European Joint Programming Initiative “A Healthy Diet for a Healthy Life” JPI HDHL). Currently, manufacturing of age-tailored food products presents significant complexities, from challenges of commercialization to the generation of acceptable and palatable food choices. As a first step, a literature-based comprehensive checklist has been developed to facilitate product development. This tool provides an integrated approach, ensuring that all critical aspects of product development are addressed systematically. Secondly, we describe the application of the tool in the development of a series of products, such as plant-based protein-rich cereals, reformulated dairy products, processed meat, and enriched spreads; all combining high nutritional values with adaptations to the physiological and sensory needs of seniors. Overall, this work offers insight into the current needs of seniors and a tool for product development that can be utilized for prospective product development, such as the ones detailed herein. Thus, the EAT4AGE hopes to set an example that will stimulate the fabrication of effective, well-received nutritional solutions, ultimately improving health outcomes for older adults.

ano.nymous@ccsd.cnrs.fr.invalid (Leehen Mashiah) 19 Feb 2025

https://hal.inrae.fr/hal-04957552v1

[hal-04927524] Impact of ovotransferrin on the membrane integrity of Salmonella Enteritidis under egg-white conditions

Introduction: Eggs can mediate foodborne disease resulting in salmonellosis outbreaks that are most commonly caused by Salmonella enterica serovar Enteritidis. Ovotransferrin is a prominent egg-white antimicrobial glycoprotein belonging to the transferrin family, members of which exhibit powerful iron-chelating activity. However, several studies have also described the ability of transferrin proteins to disrupt bacterial membranes. This study aimed to investigate the antimicrobial activity of ovotransferrin toward S. Enteritidis membranes at 30°C under egg-white conditions.<p>Materials and methods: This aim was supported by the deployment of a synthetic medium designed to mimic egg-white (matching the ionic composition and pH). The ability of ovotransferrin to induce bacterial membrane permeabilization in S. Enteritidis was investigated by measuring substrate accessibility to periplasmic β-lactamase and cytosolic β-galactosidase.Results:The depolarization of the inner membrane of S. Enteritidis was measured using a fluorescence probe [DiSC 3 (5)]. The results show that ovotransferrin induces permeabilization of the outer membrane but not the inner membrane whereas egg white permeabilizes both membranes. In addition, the dissipation of the proton motive force by egg white was found to involve a contribution by ovotransferrin since this protein provoked inner-membrane depolarization. Discussion: It can thus be concluded that ovotransferrin exerts a membranes perturbation activity on S. Enteritidis under egg-white conditions, in addition to its well-known iron-chelation activity.</p>

ano.nymous@ccsd.cnrs.fr.invalid (Julie Legros) 03 Feb 2025

https://hal.science/hal-04927524v1

[hal-04887772] Végétaliser notre alimentation : des légumineuses dans le yaourt

Comment diminuer l’apport de produits d’origine animale sans trop changer les habitudes alimentaires des consommateurs ? De nouvelles recherches visent à développer des yaourts en mélangeant du lait de vache et de la farine de lupin.

ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 15 Jan 2025

https://hal.inrae.fr/hal-04887772v1

[hal-04987925] Equine endometrial bacteria inhibition by metabolite and extracellular vesicles of Lactobacillus acidophilus and lactiplantibacillus plantarum

Endometritis is one of the main reproductive disorders in mares and due to the increasing prevalence of antibiotic resistance, the use of probiotics in the prevention and treatment of endometritis in mares has gained interest, given their potential to restore and maintain a healthy uterine microbiota. Therefore, the aim of this study was to evaluate the antimicrobial properties of total metabolites of Lactobacillus acidophilus (LA) and Lactiplantibacillus plantarum (LP) against common equine endometrial pathogenic bacteria in vitro (Acinetobacter baumannii, Escherichia coli (1), Escherichia coli (2), Escherichia coli (3), Escherichia coli (4), Enterobacter cloacae, Streptococcus equi, Staphylococcus warneri, Actinobacillus equi and Klebesiella pneumoniae), as well as to assess their low molecular weight metabolites (loM) and extracellular vesicle (EVs) inhibition capacity over a multidrug-resistant E. coli isolated from mares with clinical endometritis. The total metabolites of LA showed better inhibition on A. baumannii, E. coli (1) and E. cloacae, while those of LP inhibited E. coli (4), S. equi and A. equi. Besides total metabolites, loM of LA and LP can inhibit E. coli. LA EVs were more effective in preventing E. coli (2) compared to LA loM, while LP EVs presented inhibition but below 90%. The use of LA and LP in the mare's uterus may be an interesting approach to controlling endometritis. In addition to metabolites, EVs can contribute to the inhibition of multidrug-resistant E. coli.

ano.nymous@ccsd.cnrs.fr.invalid (Maria Clara Mendes Bernabe) 12 Mar 2025

https://hal.science/hal-04987925v1

[hal-04926076] Micellar casein and sodium caseinate supramolecular structure differently impacts subsequent food intake in pigs

Dietary protein reduces energy intake in following meals by signaling directly or indirectly to the brain. We recently observed differences in plasma amino acid kinetics and intra-gastric behavior between micellar casein (MC) and sodium caseinate (SC) in pigs, two factors that impact food intake. Our objective was to clarify whether the supramolecular structure of casein, given as a preload to pigs, impacts on subsequent food intake. Overnight fasted pigs were allowed to consume casein drinks differing in casein macromolecular structure (SC vs MC) within 5 min in a cross-over study. Ad libitum intake of their regular feed was assessed during 1 h, either 1 or 4 h after casein drink ingestion. To evaluate the potential mechanisms at play, gastric emptying of the casein drinks radiolabeled with 99Tc-colloïd was followed using gamma-scintigraphy while plasma kinetics of ghrelin, GLP-1, insulin and free amino acids were evaluated. The amount of feed consumed 1, but not 4 h, after SC ingestion was lower than the amount of feed consumed after MC ingestion (P = 0.03). Gastric emptying parameters, plasma ghrelin, GLP-1 and insulin kinetics after both types of casein ingestion were not significantly different (P &gt; 0.05). However, plasma free amino acid concentrations, known to reduce food intake, increased after both SC and MC ingestion but was greater after SC than MC ingestion from 60 to 120 min (P = 0.009). In conclusion, casein supramolecular structure in a preload drink impacts differently subsequent energy intake, likely due to difference in amino acid bioavailability. Micellar casein exhibits less anorectic effect than sodium caseinate, a property that could benefit population with high protein need but low appetite such as elderly.

ano.nymous@ccsd.cnrs.fr.invalid (Sylvie Guerin) 03 Feb 2025

https://hal.inrae.fr/hal-04926076v1

[hal-04891543] The protein ingredient quality of infant formula influences colonic physiology and microbiota and the serum metabolomic profile in neonatal mini-piglets

Despite the WHO recommendations in favor of breastfeeding, most infants receive infant formulas (IFs), which are complex matrices involving numerous ingredients and processing steps. Our aim was to understand the impact of the quality of the protein ingredient in IFs on gut microbiota and physiology, blood metabolites and brain gene expression. Three IFs were produced using whey proteins (WPs) from cheese whey (IF-A) or ideal whey (IFs-C and -D) and caseins, either in a micellar form (IFs-A and -C) or partly in a non-micellar form (IF-D). Twenty-four Yucatan minipiglets received one of the IFs from 2- to 21-days of age. The piglets were then euthanized 84 min postprandially. Blood, ileal and colonic digesta and tissues, the liver and the hypothalamus were sampled. Gut microbiota composition and activity, the expression of intestinal and brain genes involved in barrier, immune, endocrine, nutrient carrier and neuronal functions and serum metabolite levels were determined. Intestinal paracellular permeability was assessed with an ex vivo Ussing chamber. The data were analyzed using multifactorial and univariate analyses. The colon was the main site to be physiologically affected by the quality of the dairy protein ingredients used in IFs. Colonic paracellular permeability was significantly higher in IF-D-fed piglets than in those receiving IFs-A and -C, in line with the expression of genes encoding tight junction proteins (OCLN, CLDN3 and CLDN4). IF-D up-regulated the colonic expression of genes involved in the immune function (SOCS3, PIGR and TNFα) when compared to IF-A. Although intestinal α- and β-diversities did not significantly differ among IFs, some specific differences were observed, such as the abundances of Campylobacterota phylum and Bacteroides genera and fecal butyrate production, which were increased with IFs-C and -D versus IF-A. The kynurenine pathway was favored in piglets fed IF-D compared to IF-A, based on colonic gene expression and serum metabolites. In addition, levels of some serum metabolites, particularly putrescine, spermidine and spermine, were higher in piglets fed IF-D than IFs-A and -C. Overall, IF-D, which combined ideal WPs and some non-micellar caseins, appeared to differ most from IF-A in terms of its physiological consequences, suggesting that both WP and casein ingredient quality may mediate the physiological properties of IFs, probably through changes to the colonic microbiota composition and activity.

ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 16 Jan 2025

https://hal.science/hal-04891543v1

[hal-04739412] Interaction between a Lactococcus lactis autochthonous strater and a raw goat milk microbial community during long term backslopping

Traditional cheesemaking processes often involve backslopping practice. However, over successive inoculations, acidification deficiencies may arise. In such cases, adding a starter is recommended to restore the ecosystem stability. This study examines the impact of an autochthonous starter composed of three Lactococcus lactis strains on a raw goat milk microbial community during their evolution. Bacterial composition and technological features (acidification and aroma) were analyzed during communities’ evolution over 800 generations. 16S rRNA gene metabarcoding showed that Lactococcus lactis strains predominated. The raw goat milk community acidification capacities varied early in the evolution and then remained stable. Adding the L. lactis starter to this community stabilized the ecosystem from the beginning of the evolution. The acetoin production was associated with the starter presence, consistent with the establishment of the diacetylatis biovar strain, from the starter in the raw goat milk community throughout the evolution. Increased or decreased production of some volatile organic compounds when the starter was added revealed a specific aroma footprint due to interactions between the two communities. This study showed that adding a starter could help to achieve the maximum acidification rate from the early inoculation cycles and could significantly modify the aroma profile during long-term backslopping.

ano.nymous@ccsd.cnrs.fr.invalid (Marie-Aurore Caillaud) 16 Oct 2024

https://hal.inrae.fr/hal-04739412v1

[hal-04830514] Strong electrostatic attraction drives milk heteroprotein complex coacervation

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ano.nymous@ccsd.cnrs.fr.invalid (Isabel Vinterbladh) 06 Jun 2025

https://hal.inrae.fr/hal-04830514v1

[hal-04683653] Peptidomic profile of human milk as influenced by fortification with different protein sources: An in vitro dynamic digestion simulation

Fortification of human milk (HM) is often necessary to meet the nutritional requirements of preterm infants. The present experiment aimed to establish whether the supplementation of HM with either an experimental donkey milk-derived fortifier containing whole donkey milk proteins, or with a commercial bovine milk-derived fortifier containing hydrolyzed bovine whey proteins, affects peptide release differently during digestion. The experiment was conducted using an in vitro dynamic system designed to simulate the preterm infant's digestion followed by digesta analysis by means of LC-MS-MS. The different fortifiers did not appear to influence the cumulative intensity of HM peptides. Fortification had a differential impact on the release of either donkey or bovine bioactive peptides. Donkey milk peptides showed antioxidant/ACE inhibitory activities, while bovine peptides showed opioid, dipeptil-and propyl endo-peptidase inhibitory and antimicrobial activity. A slight delay in peptide release from human lactoferrin and α-lactalbumin was observed when HM was supplemented with donkey milkderived fortifier.

ano.nymous@ccsd.cnrs.fr.invalid (Marzia Giribaldi) 02 Sep 2024

https://hal.inrae.fr/hal-04683653v1

[hal-04802584] Machine Learning for predicting industrial performance: example of the dry matter content of Emmental-type cheese

Controlling the dry matter content of cheese is essential to defining the performance of cheese production. For Emmental-type cheese, dry matter content has to be above but as close as possible to a minimal value that is defined by legislation. The means for achieving the target dry matter content was mostly left to the discretion of the cheese experts, who target a dry matter objective based on his expert knowledge and the deviation of cheese production. To date, the prediction of performance indicators, such as cheese dry matter content, can help cheesemakers to improve their production performance. Several Machine Learning models and classical statistical methods were compared to predict the dry matter of Emmental cheese for a set of data coming from one selected cheese industry. The Random Forest method emerged as the most effective model (RMSE = 0.28 and R² = 0.67). The weight of variables in explaining the variability of cheese dry matter content was also calculated, helping cheese experts to interpret the model and apply corrective actions to improve cheese production performance. The ability to predict cheese dry matter content and understand its variability from cheese manufacturing data offer new perspectives for the cheese industry. This method can be transferred to other indicators and assist in decision-making to enhance industry performance.

ano.nymous@ccsd.cnrs.fr.invalid (Manon Perrignon) 16 May 2025

https://hal.science/hal-04802584v2

[hal-04937377] Dataset for common wheat (Triticum aestivum L.) grain and flour characterization using classical and advanced analyses

As global warming and changing market demand reshape agricultural practices, optimising the quality and utility of crop products, particularly wheat, is becoming increasingly complex and critical. Wheat plays a central role in human and animal nutrition, with its quality influenced by multiple factors at different scales, from grain composition to end-product performance, usually evaluated through sensory evaluation. Understanding the relationship between wheat composition and technological quality is essential for improving product value in agri-food systems. This dataset represents a broad panel of wheat samples encompassing diverse genetic backgrounds grown under varying environmental conditions in France. It collects measurements of grain, flour, dough and bread characteristics, facilitating a comprehensive comparison of wheat quality at different stages of production. The dataset encompasses 35 classical technological tests, 31 detailed compositional analyses—including in-depth characterization of protein composition (glutenin and gliadin), pentosan content measurement, and fatty acid profile analysis—and 37 sensory evaluations from the French Bread baking test providing detailed assessments of flour quality and dough behavior across key bread-making stages. In addition, raw data sets from Alveograph® and Farinograph® tests are included to support the development of innovative quality assessment criteria. This dataset will be valuable not only for the crop industry in its efforts to optimize wheat quality, but also for researchers and data scientists exploring the complex relationships between composition, processing and final bread quality. The data are registered in the French Research Data Gouv public repository and also stored in the PO2 Evagrain database using the PO2/TransformON ontology. The SPO2Q web tool allows for online database consultation, with further access available through the PO2 Manager desktop application.

ano.nymous@ccsd.cnrs.fr.invalid (Mélanie Munch) 10 Mar 2025

https://hal.inrae.fr/hal-04937377v2

[hal-04862413] Antibacterial effect of free, nanoemulsified and protein-complexed carvacrol

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ano.nymous@ccsd.cnrs.fr.invalid (Ralph Nehme) 03 Jan 2025

https://hal.inrae.fr/hal-04862413v1

[hal-05025188] New insights into the cultivability of human milk bacteria from ingestion to digestion and implications for their Immunomodulatory properties

Human milk (HM) microbiota is increasingly studied for its potential health benefits. However, the physiological state of HM bacteria and consequently their effects on gut homeostasis remain a question. This study investigated the physiological state of the HM microbiota by characterizing its cultivable fraction as it might be at the point of ingestion and assessing the effects of digestion, in the specific context of the immature infant digestive tract, on the cultivability and immunomodulatory properties of six HM strains representative of prevalent genera in HM. Twenty-eight HM samples were analysed by 16 S metabarcoding either directly on raw milk (raw milk microbiota, RM) or on the complete cultivable fraction obtained from seven non-selective media (cultivable milk microbiota, CM). This approach enabled a more in-depth investigation of CM than conventional methods based on the individual sequencing of a subset of isolates and resulted in a moderate gain in diversity within each HM sample. It confirmed that diversity was lower in CM than in RM, with ~ 7 versus 69 genera per sample in CM and RM respectively, and an under-representation of strictly anaerobic genera in CM. In vitro infant gastrointestinal digestion resulted in overall good survival of the 6 HM strains but partial or complete loss of their immunomodulatory properties on the monocyte THP1 cell line, except for a Staphylococcus epidermidis strain that gained immunomodulatory potential. These results highlight the potential of HM bacteria to survive during the infant gastrointestinal digestion and interact with the intestinal epithelium and immune system, as well as the importance of considering the digestion process when evaluating host-bacteria interactions.

ano.nymous@ccsd.cnrs.fr.invalid (Charles Le Bras) 08 Apr 2025

https://hal.science/hal-05025188v1

[hal-05069228] PSAE Brief n° 11 - Les préférences des consommateurs pour de nouveaux fromages produits avec le procédé

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ano.nymous@ccsd.cnrs.fr.invalid (Christophe Martin) 15 May 2025

https://hal.inrae.fr/hal-05069228v1

[hal-05049982] Bioaccessibility and associated concepts: Terminology in the context of in vitro food digestion studies

In vitro gastrointestinal models are widely used to study food digestion, in combination with analytical methods to determine the physicochemical and biochemical fate of food compounds. The in vitro bioaccessibility determined with these models is often used as an indicator of the in vivo bioavailability. However, the bioaccessibility concept is not used consistently within the scientific literature, leading to confusion and making it difficult to compare the results from different studies.<p>The aim of this article is to provide standardized definitions of in vitro digestibility and bioaccessibility, detailing the main processes involved, including physical release, solubilization, and biochemical/metabolic reactions. The terminology of complementary cellular, ex vivo, and animal/human in vivo experiments is also given. Application of the in vitro terminology to different nutrients is discussed, including lipids, proteins, carbohydrates, vitamins, and other bioactive compounds. The proposed definitions unify most concepts related to the gastrointestinal fate of ingested food compounds.</p>

ano.nymous@ccsd.cnrs.fr.invalid (Myriam M.-L. Grundy) 28 Apr 2025

https://hal.science/hal-05049982v1

[hal-05086938] Multitarget Peptides Released by In Vitro Static Gastrointestinal Digestion of an Amaranth Protein Beverage

Beverages formulated from alternative proteins, such as amaranth, are gaining attraction due to changes in human dietary patterns and environmental concerns like resource use and biodiversity loss. This study focuses on assessing the bioactive peptide release from an amaranth protein beverage. This beverage was subjected to a static simulated gastrointestinal digestion (SGD) protocol to evaluate its bioaccessibility and functional potential. The digests were analyzed for in vitro antihypertensive, antioxidant, and antithrombotic activities. Additionally, digested peptide sequences were identified via LC-MS/MS. The results showed that SGD significantly enhanced the release of bioactive peptides, leading to increased ACE inhibition, antioxidant capacity against ABTS + and AAPH-induced radicals, and antithrombotic effects in clotting assays. LC-MS/MS analysis identified 31 peptides in the digests, ranging from 9 to 21 amino acids, associated with various bioactivities. These findings highlight amaranth proteins potential as a source of functional peptides with health-promoting properties. Further research must be done to isolate and characterize specific peptides for potential therapeutic applications.

ano.nymous@ccsd.cnrs.fr.invalid (S E Suárez) 27 May 2025

https://hal.inrae.fr/hal-05086938v1

[hal-04777468] Qualité protéique et nature des peptides libérés lors de la digestion in vitro de pâtes alimentaires sans gluten issues de cultures résilientes aux aléas climatiques

Introduction et but de l’étudeL’optimisation nutritionnelle de produits de grande consommation, tels que lespâtes, avec des ingrédients issus de cultures résilientes aux aléas climatiques,répond aux enjeux environmentaux et de lutte contre la malnutrition. Nosprécédents travaux ont abouti à la sélection de quatre formules de pâtes sans-gluten à base de niébé additionné de teff et/ou de feuilles d’amarante, culturesadaptées aux changement climatiques (Pinel et al., 2024). Ces pâtes ont étéformulées par programmation linéaire pour répondre aux besoins nutritionnels desadultes en protéines, fibres, fer, zinc, vitamine B9 et bêta-carotène. L’étudeprésentée ici vise à évaluer la qualité protéique in vitro de ces quatre pâtes à basede niébé grâce à l’utilisation de deux méthodes internationales distinctes. L’impactde l’absence de gluten ainsi que de la teneur élevée en fibres (16-24 %) dans cespâtes sur leur structure et la digestibilité de leurs protéines sera étudié. De plus, lepeptidome obtenu après digestion gastro-intestinale in vitro de ces pâtes seraanalysé, en y incluant une étude in silico de leur allergénicité potentielle.Matériel et méthodesLa digestion gastro-intestinale in vitro des quatre pâtes à base de niébé ainsi quede trois pâtes témoins développées à partir de semoule de blé dur avec une teneurcroissante en fibres (4,5-19 %) a été réalisée selon deux protocoles : le protocolestandardisé COST Infogest (Minekus et al., 2014) et celui du kitenzymatique Megazyme® (K-PDCAAS, Protein Digestibility Corrected Amino AcidScore). Les hydrolysats des deux protocoles ont été récupérés en fin de phaseintestinale afin d’évaluer la qualité protéique de chacune des pâtes par le calcul duPDCAAS. Sur les digestats issus du protocole Infogest une approche cinétique del’hydrolyse in vitro des protéines en phase orale, gastrique et intestinale, a étéréalisée, ainsi qu'une étude du peptidome libéré après digestion gastro-intestinalepar spectrométrie de masse. Les peptides libérés ont été comparés aux épitopesallergènes connus de légumineuses afin d’évaluer la potentielle allergénicité despâtes au niébé. Une analyse de la structure multi-échelle des pâtes allant duniveau microscopique, au niveau supramoléculaire a été réalisée en parallèle.Résultats et analyses statistiquesLes pâtes au niébé ont une structure moins homogène que celle des pâtes au blétraditionnelles en lien notamment à leur teneur élevée en fibres, et possèdentmoins de protéines liées par ponts disulfures. Concernant la digestibilité desprotéines selon le protocole Infogest, aucune différence significative n’a étéobservée entre les pâtes à base de niébé et les pâtes au blé traditionnelles en finde phase intestinale malgré une teneur en facteurs antinutritionnels plus élevéedans les pâtes au niébé. Le PDCAAS de ces dernières était deux fois plus élevé,indépendamment du protocole de digestion utilisé. L’étude peptidomique a révéléque les peptides libérés à la fin de la digestion gastro-intestinale des pâtes auniébé avaient une taille similaire aux pâtes au blé (environ 1150 kDa). De plus, cespeptides provenaient majoritairement des protéines de niébé telles que les vicilines(45%) et légumines (16%) et possédaient des épitopes similaires à ceuxd’allergènes reconnus dans d’autres légumineuses.ConclusionLa formulation de pâtes à partir de farine de niébé, avec ou sans teff et/ou defeuilles d’amarante, entraine des changements d'origine des protéines majoritaires,de teneur en fibres et facteurs antinutritionnels, et s’accompagne par deschangements de structure de la pâte. Cependant, la digestibilité in vitro desprotéines des pâtes au niébé n’est pas significativement différente de celles despâtes au blé dur traditionnelles. Le meilleur équilibre en acides aminés essentielsdes pâtes au niébé leur confère une qualité protéique supérieure, les rendantparticulièrement intéressantes d’un point de vue nutritionnel. Toutefois, uneattention particulière doit être portée à l’allergénicité potentielle de ces nouvellespâtes.

ano.nymous@ccsd.cnrs.fr.invalid (Pauline Pinel) 12 Nov 2024

https://hal.science/hal-04777468v1

[hal-04885180] Composante microbienne des préparations pour nourrissons : comment mimer le microbiote du lait maternel ?

[...]

ano.nymous@ccsd.cnrs.fr.invalid (S Even) 14 Jan 2025

https://hal.inrae.fr/hal-04885180v1

[hal-04834091] Intégration de corps lipidiques d'origine animale et végétale dans des préparations de suite : impact sur la structure des lipides et leur digestibilité in vitro

Malgré les recommandations de l'OMS pour un allaitement exclusif puis partiel à partir 6 mois, moins de 20% des enfants sont encore allaités en France à cet âge. Les préparations de suite (PDS), élaborées pour répondre spécifiquement aux besoins nutritionnels du deuxième âge, sont largement employées entant que substitut au lait maternel. La fraction lipidique des PDS est généralement basée sur un mélange d’huiles végétales raffinées issues de procédés d’extraction utilisant des solvants organiques dont l’impact environnemental est non négligeable. Ces procédés, en plus des opérations unitaires nécessaire à la fabrication des PDS, impact l’organisation des lipides dans la matrice. Ces modifications structurelles ont une incidence sur les cinétiques de digestion et la bioaccessibilité des nutriments. Dans ce contexte, l'utilisation de corps lipidiques (CL) tels que les oléosomes issus de graines oléo-protéagineuses, suscite un intérêt croissant pour leurs propriétés nutritionnelles. L’objectif de cette étude est d’introduire des CL dans des PDS et d’évaluer leur digestibilité par un modèle de digestion in vitro dynamique. Des PDS ont été formulées en intégrant différentes sources de matières grasses : HV à base d'huiles végétales, HV/aCL à base d'huiles végétales et de CL d’origine animale, et vCL/aCL à base d’une combinaison de CL d’origine végétale et animale. Les PDS ont été produites selon différentes opérations unitaires : homogénéisation (HHP, 2 passages à 140/40 bars) du mélange concentré à 40% d’extrait sec ; un traitement thermique (TTh) de 3 minutes à 80°C et un séchage par atomisation à 180/80°C (échelle pilote). L’étude de la digestibilité des PDS réhydratées à 13% a été effectué avec un digesteur in vitro dynamique (DIDGI®, INRAE), intégrant deux phases : l’une simulant la digestion gastrique et la seconde la digestion intestinale. Les paramètres du modèle (quantités d’enzymes, flux de sécrétions, cinétiques de descente en pH et de vitesse de vidange) ont été fixé afin de mimer les conditions physiologiques d’un enfant de 6 mois. Malgré l’utilisation de différentes sources de matière grasses, l’ensemble des PDS avait une teneur en lipide normalisée de 26 g/100g de poudre en base sèche dont 34% d’acides gras saturés, 44% d’acides gras monoinsaturés et 22% d’acides gras polyinsaturés. Les PDS étaient enrichis en acide docosahexaénoïque (DHA), un élément clé pour le développement notamment cérébral de l’enfant, représentant ainsi en moyenne 0,7 % des acides gras totaux. Les PDS avaient, en revanche, des profils en acides gras différents avec par exemple la présence d’acides gras saturés à chaines courtes (C < 10) dans HV/aCL et vCL/aCL due à l’ajout de CL d’origine bovine (crème laitière) et dont HV était dépourvu. Le ratio oméga 6/oméga 3 était équivalent dans l’ensemble des PDS et était de 7 respectant ainsi les recommandations lors de la période de l’enfance. La teneur en protéines était en moyenne de 10,4 g/100g de poudre en base sèche. Le taux de dénaturation des protéines était similaire dans l’ensemble des PDS et atteignait un maximum de 30 %, principalement due au TTh. La distribution de la taille des grains dans les poudres de PDS était monomodale, centrée sur 20 µm en mode. Après réhydratation, la distribution de la taille de gouttelettes était similaire à celle avant séchage avec une agrégation marquée pour HV et vCL/aCL. Le diamètre moyen des gouttelettes (pondéré par la surface – D[3,2]), était de 0,5 µm et le span de 2,2 dans le SDS. La digestibilité des PDS réhydratées a été évaluée notamment par le suivi de la lipolyse en cinétique au cours de la digestion, avec une attention particulière pour la bioaccessibilité en DHA. Cette étude a permis la conception de PDS innovantes intégrants une combinaison de CL issus de procédés d’extraction plus durables que les procédés conventionnels. Cependant l’ajout d’oléosomes dans les PDS implique l’introduction d’oléosine, protéine présente au niveau de la monocouche phopholipidique, connue pour son caractère allergène. Une étude plus approfondie de cet aspect serait donc nécessaire.

ano.nymous@ccsd.cnrs.fr.invalid (Mathilde Cancalon) 12 Dec 2024

https://hal.science/hal-04834091v1

[hal-05109093] Quels besoins de recherches pour améliorer conjointement la santé et le bien-être des animaux dans la transition agroécologique de l'élevage ?

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Christian Ducrot) 12 Jun 2025

https://hal.science/hal-05109093v1

[hal-04820215] Améliorer conjointement la santé et le bien-être des animaux dans la transition des systèmes d’élevage vers la durabilité

Cet article présente les travaux et les recherches à conduire 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 les compromis entre les fonctions physiologiques de production, de reproduction et d'immunité, le rôle du microbiote ainsi que les mécanismes psycho-neuro-endocriniens qui relient l'état mental et la santé. 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 comme du territoire, les stratégies pour améliorer la santé et le bien-être des animaux tout en préservant la viabilité économique sont à étudier, comme 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. Ces nombreuses questions plaident en faveur d'une approche interdisciplinaire et transdisciplinaire sur de nombreux sujets, associant l’ensemble des acteurs, y compris les décideurs publics, dans une démarche de recherche participative.

ano.nymous@ccsd.cnrs.fr.invalid (Christian Ducrot) 05 Dec 2024

https://hal.inrae.fr/hal-04820215v1

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[hal-04971213] Actualité UMR STLO - VEG&LAIT se mobilise dans les fermes participantes !