Publications scientifiques

[hal-05118079] Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions

Age-related physiological decline negatively impacts nutrient digestion and absorption, making older adults more susceptible to diet-related diseases. Fortified and functional foods are promising strategies to enhance the delivery of nutraceuticals and bioactive compounds. However, understanding how these foods behave under age-specific gastrointestinal conditions is essential. Despite the relevance of in vitro gastrointestinal models, there is a lack of dynamic systems that accurately replicate the digestive physiology of older adults. This study employed the DIDGI® dynamic in vitro gastrointestinal model, following the INFOGEST guidelines, to simulate the digestive processes of both young and old adults. Fortified yogurts containing α-tocopherol encapsulated in oil-in-water nanoemulsions were tested to assess the impact of age-related digestive conditions on digestibility and release kinetics of α-tocopherol. The intestinal recovery of α-tocopherol was significantly higher in the young adult model (97.3 ± 5.9 %) compared to the older adult model (79.8 ± 5.2 %). Although bioaccessibility during the intestinal phase was comparable in both models (ranging from 60.54 ± 7.38 % to 78.90 ± 8.88 %), the overall estimated bioavailability was significantly greater in the young adult model (67.76 ± 7.15 %) than in the older adult model (57.59 ± 4.50 %). Distinct release kinetics were also observed between models, indicating that physiological stage significantly affects nutrient release and absorption. This study demonstrates that aging alters digestive function, impacting the bioavailability of encapsulated bioactives. These findings underscore the importance of developing age-specific fortified foods and digestion models to optimize nutritional support for older adults.

ano.nymous@ccsd.cnrs.fr.invalid (Jean Michel Fernandes) 18 Jun 2025

https://hal.inrae.fr/hal-05118079v1

[hal-05118224] Functional and nutritional properties of fava bean ingredients processed by extrusion

This study investigates the functional and nutritional properties of fava bean ingredients (flour, starch and protein concentrates) processed by twin-screw extrusion at various specific mechanical energy (SME) levels (100-3300 kJ/kg). The impact of incorporating flaxseed powders (20-70 %) to enrich polyunsaturated fatty acids is also examined. The extrudates exhibit varied bulk densities (50-1500 kg/m3), lightness (L* 75-87) and cell wall morphologies. The analyses include water solubility, pasting and emulsifying properties, protein hydrolysis degree and trypsin inhibitor activity. Results show that starch-rich extruded ingredients exhibit increased water solubility and reduced pasting properties due to starch depolymerization, while protein-rich ingredients are less affected. Emulsions containing extruded ingredients exhibit larger droplet sizes (d[4,3] = 13-200 mu m) compared to those with non-extruded ones (d[4,3] = 4-13 mu m), probably due to reduced protein solubility and adsorption. Higher extrusion intensity decreases pasting and emulsifying properties but increases water solubility; higher protein content reduces functional properties. In vitro protein hydrolysis, evaluated using the INFOGEST method, ranges from 66 % to 84 % and was unaffected by extrusion. All extruded ingredients exhibit low trypsin inhibitor activity levels (&lt; 5 mg/g). Flaxseed incorporation does not alter nutritional properties. Extrusion at low SME (&lt; 500 kJ/kg) effectively structures protein ingredients while optimizing their functional and nutritional properties.

ano.nymous@ccsd.cnrs.fr.invalid (I. Jebalia) 18 Jun 2025

https://hal.inrae.fr/hal-05118224v1

[hal-05200507] La conservation des aliments. Vers plus de durabilité et de naturalité

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Alain Kondjoyan) 05 Aug 2025

https://hal.science/hal-05200507v1

[hal-05213043] Human milk vs. cow-milk based infant formula proteins: structure, digestion and physiological impacts

This review examines the differences in protein composition, digestion, and physiological effects on infants between human milk (HM) and infant formula (IF). The World Health Organization recommends exclusive breastfeeding for the first 6 months of life due to the numerous health benefits associated with it. However, when this is not possible, IF is used as an alternative. Differences between HM and IF remain, particularly in terms of protein composition and structure. Further optimization of IF is needed to better mimic HM and provide similar health benefits. Further improving IF formulation requires implementing a promising strategy, which in turn requires a thorough understanding of the mechanisms of protein digestion and amino acid (AA) absorption, as well as the metabolic and physiological effects of protein composition and structure. These are often altered by heat treatment and processing in IF. The main differences in the protein composition and structure of HM and IF are presented, including a synthesis of knowledge on the non-protein nitrogen (NPN) fraction. This fraction is too often neglected in milks, despite accounting for one fifth of the total nitrogen in HM. The influence of the protein composition and structure of HM and IF on the digestion of dietary protein and dietary AA absorption is compared, highlighting the need for data on the postprandial AA profile in infants from well-designed clinical trials. Finally, this review examines the differences in protein composition and digestion between HM and IF that lead to distinct metabolic, physiological and microbial outcomes. Future research should focus on understanding the role of partially digested proteins and the NPN fraction in shaping the infant gut microbiota and overall health.

ano.nymous@ccsd.cnrs.fr.invalid (Lucile Chauvet) 18 Aug 2025

https://hal.inrae.fr/hal-05213043v1

[hal-05189214] Lysozyme/Alginate Interactions: Structural and Thermodynamic Insights through ITC and SAXS

Coacervation and aggregation are distinct phase separation phenomena influenced by molecular properties and physicochemical conditions, such as pH and ionic strength. We investigate lysozyme (LYS)−alginate (ALG) mixtures at pH 7, focusing on the role of ionic strength in determining whether liquid−liquid phase separation (LLPS) or liquid−solid phase separation (LSPS) occurs. Using Isothermal Titration Calorimetry (ITC) and Small-Angle X-ray Scattering (SAXS), we find that a low salt (0−50 mM NaCl) induces compact fractal aggregates, while the intermediate salt (100−150 mM) yields coexisting or pure coacervates composed of larger swollen primary globules. At 200 mM NaCl, soluble complexes form instead of phase separation. ITC data reveal that both LSPS and LLPS are electrostatically driven, with the binding strength decreasing ∼50-fold from LSPS to LLPS conditions. These results demonstrate that phase behavior is tunable via ionic strength and that stronger interactions correlate with denser structures, highlighting distinct structural and energetic signatures for LSPS and LLPS

ano.nymous@ccsd.cnrs.fr.invalid (Asna Vakeri) 28 Jul 2025

https://hal.inrae.fr/hal-05189214v1

[hal-05163215] Milk gel formation and properties: impact of whey protein aggregates

Whey protein aggregation has been used in cheesemaking to increase the yield. This review examines rennet- and acid-induced milk gelation in the presence of whey protein aggregates. In situ aggregates, formed during milk heating, impair enzymatic gelation by hindering casein micelle aggregation but enhance acid gel strength. Ex situ aggregates, pre-formed and added in milk, exhibit various morphologies. They alter gelation dynamics and gel properties differently compared to in situ aggregates. However, this research area remains highly underexplored. Physics-based models may give insights on underlying mechanisms of gel formation but lack specificity for casein micelle dynamics and show limits in integrating whey protein aggregates. Future research must prioritise mechanistic insights into interactions between whey protein aggregates and casein micelles. Such advances could optimise ex situ aggregates structure and properties for innovative cheesemaking, balancing texture, nutrition and yield.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 15 Jul 2025

https://hal.science/hal-05163215v1

[hal-05186005] HARMONI: Evaluating advanced microbiota characterization methods for host and environmental samples using DNA metabarcoding and metagenomic sequencing

Background: The study of microbiota and their actions on the environment and their living hosts is a major field of biology, today and for decades to come. Understanding and controlling the microbiota associated with plants, animals and food is a lever for achieving the objectives of the transition to sustainable agricultural production systems. Research faces many technical challenges that must be overcome before reaching meaningful and reproducible biological conclusions. In this context, biological resource centres (BRCs) must be prepared to the processing and characterization of microbiota-oriented samples, in the continuity of their missions of collection, preservation and distribution of perfectly characterized biological resources. Results: In the HARMONI project, five BRCs worked collaboratively to implement and assess methods for microbiota analyses. Samples were collected from a diversity of sources: chicken caeca, human feces, kefir and soil. The data were generated using 16S metabarcoding, short read metagenomic sequencing, and long read metagenomic sequencing. We tested different tools for microbial exploration, using reference free softwares for alpha and beta diversity assessment (SIMKA [1], ESKRIM [2]), and referenceguided microbial annotation using MetaPhlAn4 [3], sylph [4] and Meteor2 [5]. Conclusions: Overall, metabarcoding and metagenomic based microbial composition are in agreement with the major impacts observed between the different sample treatment technics. However, the microbial richness and species composition exploration significantly depend on the sequencing method and software used and their associated database. Finally, while long read metagenomic sequencing provide consistent results with metagenomic short read for microbial annotation, it highly depend on the quality of the sample treated. The HARMONI project was funded by the GIS-IBISA convention N° 2021-203.

ano.nymous@ccsd.cnrs.fr.invalid (Lindsay Goulet) 25 Jul 2025

https://hal.science/hal-05186005v1

[hal-05155723] Exploring the dairy fouling process in miniaturized falling film Evaporators by microfluidics

Fouling remains an unsolved challenge in the dairy industry, affecting operational efficiency and product quality. While extensive research has focused on fouling dynamics in heat exchangers, falling-film evaporators (FFE) have received less attention. There is scientific consensus that heat-induced protein denaturation is the main reason for fouling development, neglecting other potential mechanisms especially at relatively low temperatures. In a recent study [1], we demonstrated that increasing shear rates foster the formation of whey protein depos-its and enhance their structural complexity even at temperatures below the denaturation one. While highlight-ing the role of shear rate, this work does not shed light on the surface and bulk mechanisms leading to depos-it formation. In this context, we characterized in real-time the stages of dairy fouling development using microfluidic devic-es simulating FFE conditions. We aimed at discriminating the effects of shear (0-200 s-1) and temperature (50-75 °C) on the kinetics of deposit growth during the flow of whey protein solutions (10 wt. %). The key findings of this analysis can be summarized in two points: 1.At low (50 °C) and high temperatures (75 °C), no deposit formation and fast channel clogging are ob-served, respectively, thus underlining the strong influence of heat-induced protein denaturation. 2.At intermediate temperatures (65 °C), shear is a limiting factor controlling the accumulation of solids at the surface. These results provide a new insight on fouling mechanisms at the micron-scale and underline the coupled effect of shear and temperature under the typical FFE operational range of temperatures.

ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 10 Jul 2025

https://hal.inrae.fr/hal-05155723v1

[hal-05157852] Are plant protein ingredients efficient egg white replacers in foams ?

To meet the increasing demand for protein and environment sustainability, there is a necessity to support protein transition by expanding the range of plant-based protein products. Foams are particularly challenging applications as they required protein with high solubility, fast diffusion towards the interface, flexibility and interactions ability. Egg white proteins are often considered as reference proteins for foaming. This study compared 7 plant protein ingredients (5 isolates – potato (2 proteins fractions), pea, soy and gluten; 2 concentrate – pea and soy) as egg white replacer in foams. Ingredient composition, physical and hydration properties of ingredient powders and foaming properties as well as foam texture have been characterized. Three ingredients out of the seven tested formed stable foams when rehydrated at minimum 3% (w/v) in water (2 potato protein isolates and 1 gluten isolate). The foaming properties of these ingredients and egg white were mainly explained by the ingredient composition and powder physical properties whereas the solution properties were not correlated with foaming properties. Optimization using experimental design and data analysis for protein content and pH were then performed on these ingredients. Predictive models were obtained for foaming capacity, foam stability against drainage, foam firmness, adhesiveness and cohesion as a function of pH and protein content for each ingredient. These models can be used by foam manufacturers to choose the best egg replacer considering the pH and the protein content of its application.

ano.nymous@ccsd.cnrs.fr.invalid (Zoé Gallarotti) 11 Jul 2025

https://hal.inrae.fr/hal-05157852v1

[hal-05162592] How do whey protein aggregates modify the coagulation properties of milk?

The enzymatic gelation of milk takes place following four key-steps (hydrolysis; flocs aggregation; strand formation; aging and syneresis). Milk is often preheated, inducing the aggregation of whey protein (WP) in order to increase the yield of dairy products. While the literature on the formation and structure of WP aggregates is abundant, their role in the casein micelles aggregation and underlying mechanisms is not fully elucidated, especially when independently formed WP aggregates are added in milk. Our objective was to study the effect of WP aggregates on the milk gelation by SAOS (Small-Angle Oscillatory Shear), CSLM (Confocal Scanning Laser Microscopy), and particle aggregation quenching. At the same storage modulus, milk gels with increasing concentration of WP aggregates displayed the same rheological signatures in frequency and oscillation stress sweep, though the time needed to reach the same storage modulus value was longer. These gels featured smaller serum pores and kept a higher water content after syneresis. Not only the gelation was slowed down, but its mechanisms was also changed, especially during the primary aggregation of casein micelles, strands aging, and serum pore formation.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 15 Jul 2025

https://hal.inrae.fr/hal-05162592v1

[hal-05212911] Less for More: Reducing initial Protein Content to Enhance the Viscoelasticity of Heteroprotein Coacervates

Heteroprotein complex coacervation holds significant potential for food applications, but its functionality depends on rheological properties. This study investigates the linear viscoelasticity of heteroprotein coacervates formed from oppositely charged whey proteins, βlactoglobulin (βLG) and lactoferrin (LF), at a fixed molar ratio (βLG:LF = 10:1), while varying the initial protein concentrations (βLG: 5-40 g/L; LF: 2.5-20 g/L). The viscoelasticity of six systems was analyzed at different temperatures (5-40 ◦C), revealing a dominant liquid-like character with moduli decreasing as the temperature increased. Interestingly, lower initial protein concentrations produced stiffer coacervates, likely due to changes in water content as a function of the protein concentration. Time-temperature superposition (TTS) was successfully applied, and the data fit well with the Fractional Maxwell model, indicating temperature independent interactions in the coacervate network, with activation energies (Ea) increasing with decreasing water content. Finally, rehydrating freeze-dried coacervates while controlling the water content enabled fine-tuning of their viscoelastic properties. These findings enhance our understanding of complex coacervates and provide new strategies for tailoring their properties.

ano.nymous@ccsd.cnrs.fr.invalid (Ghazi Ben Messaoud) 18 Aug 2025

https://hal.inrae.fr/hal-05212911v1

[hal-05151591] Towards a disruption in the manufacture of extremely low-cost micro-resonators using additive technologies and 3D printers outside the cleanroom : Story plus Laboratory visit

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Bruno Bêche) 08 Jul 2025

https://hal.science/hal-05151591v1

[hal-05225388] Gelled waters for swallowing disorders: from rheological, tribological and structural characterizations to sensory perception

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Alexy Brunel) 27 Aug 2025

https://hal.inrae.fr/hal-05225388v1

[hal-05178309] Life cycle inventories and life cycle impact assessment datasets of a classic processing route for the manufacture of infant milk formula powder and of a low-heat alternative route involving the substitution of pasteurization by microfiltration

Infant milk formulas are industrial substitutes to human milk, used when breastfeeding is neither possible nor desirable. They are manufactured using successive additions of dry ingredients and oils to skim bovine milk, blending, pasteurization, homogenization, concentration by vacuum evaporation and spray-drying. However, successive heat loads are detrimental to the proteins’ nutritional quality of the final product. An alternative processing route has been proposed that replaces the first pasteurization step at 85°C by a microfiltration step at 50°C, i.e. below the heat-denaturation temperature of milk proteins. This data paper provides extensive description of the two processing routes at a semi-industrial scale, using measurements, calculations of the material and energy balances, expert say information, or proxies collected at UMR STLO in the period 2020-2024 and organized into life cycle inventories of all the data required for modelling. This dataset further provides the potential environmental impacts of 1 kg of the classic infant milk powder, as well as of 1 kg of infant milk powder produced using low-heat processing route as an alternative product. The Life Cycle Assessment (LCA) standard method was used, with the CML-IA, ReCiPe 2016, Impact World+, LC-Impact or EF3.0 characterization methods and a dry matter allocation rule for the skimming operation. The dataset further provides variations of the inventories and environmental impact assessments to evaluate the sensitivity of the results to the formula’s dry matter content prior to spray-drying or to the liquid versus dry state of the whey ingredient involved in the formula. The dataset participates in providing LCI of industrial food processes to the public. It will also be helpful for eco-designing classic or innovative processing routes for the manufacture of environmentally sustainable infant milk powders.

ano.nymous@ccsd.cnrs.fr.invalid (Michèle Gaillard) 23 Jul 2025

https://hal.science/hal-05178309v1

[hal-05143864] SEAMPL, Un outil d'aide à la conception de scénarios de réemploi basé sur des critères environnementaux.

Le réemploi du verre fait partie des solutions prometteuses pour réduire les impacts environnementaux des emballages dans le secteur des boissons. Des potentiels de réductions des impacts sont souvent avancés pour les systèmes de réemploi, en comparaison de l’usage unique. Cependant, derrière ces potentiels optimaux se cachent une diversité de systèmes, d’organisations et donc de potentiels réels, dépendant de paramètres variables (taux de retour des bouteilles, taux de casse, poids, distances logistiques, etc.). L’Analyse du Cycle de Vie (ACV) est une méthode idéale pour quantifier les impacts de ces systèmes et pour chercher à les améliorer. Cependant, devant la complexité de la méthode, ainsi que son coût de mise en oeuvre, les acteurs peinent à en faire usage, en particulier en début de projet, reléguant son utilisation à une phase plus propice (le système est déjà sur de bons rails, la stabilité économique assurée), mais tardive. Cette utilisation tardive réduit la capacité de l’ACV à aider à l’écoconception des systèmes et la cantonne alors à un simple rôle de validation. Dans le cadre du projet européen FAIRCHAIN (2020-2024), le logiciel SEAMPL a été développé, pour permettre aux acteurs, non-spécialistes de l’évaluation environnementale, d’appliquer l’ACV à leur système en développement et d’inclure les aspects environnementaux dans le choix de différentes des orientations possibles. L’évaluation par ACV d’un système de réemploi nécessite de nombreux paramètres (estimés de 60 à 90 dans le cadre de ce travail). SEAMPL offre la possibilité de ne renseigner qu’un nombre réduit de ces paramètres tout en préservant la robustesse scientifique des résultats. Il se base pour cela sur les modèles ACV simplifiés paramétrés, par analyse globale de la variance. Les paramètres d’entrée retenus pour mesurer l’impact environnemental sont ceux contribuant à plus de 5% de la variance du résultat d’impact pour au moins une des seize catégories d’impact mesurées. Afin de couvrir une large gamme de systèmes de réemploi possibles, une typologie a été développée avec des acteurs du réemploi. Puis, des modèles simplifiés ont été développé pour chaque élément de la typologie. Ainsi SEAMPL fournit aux utilisateurs des modèles ACV types, et permet de simplifier grandement le travail de collecte de données. Ainsi, ils peuvent intégrer la dimension environnementale au plus tôt dans leur développement pour tester un grand nombre de scénarios envisageables (par exemple, comparaison d’un système dans lequel l’acteur aurait sa propre laveuse, avec un système dans lequel il sous-traiterait le lavage à un autre acteur, etc.).

ano.nymous@ccsd.cnrs.fr.invalid (Samuel Le Féon) 04 Jul 2025

https://hal.inrae.fr/hal-05143864v1

[hal-05219711] Innovative probiotic fermented vegetable foods for the prevention of IBD and IBS

Introduction Many consumers nowadays demand plant-based milk analogues for reasons related to lifestyle, health, diet and sustainability. This has led to the increasing development of new vegetable products, fermented or not. In the meantime, industrialised countries experience a growing incidence of non-communicable diseases associated with chronic inflammation. There is thus a growing need for functional foods targeting gut microbiota, homeostasis and health. The objective of the present study was to develop a plant-based fermented product (based on soy milk analogue or on hemp milk analogue), as well as mixes, using lactic acid bacteria and propionic acid bacteria strains, as well as consortia thereof. Methods We screened a collection of 104 strains, from nine lactic acid bacteria species and two propionic acid bacteria species, based on their ability to ferment plant or milk carbohydrates, to acidify goat milk, soy milk analogue and hemp milk analogue, as well as to hydrolyse proteins isolated from these three products. Strains were also screened for their immunomodulatory ability to induce secretion of two interleukins, i.e., IL-10 and IL-12, in human Peripheral Blood Mononuclear Cells (PBMC). Fermented products were tested on cultured Human Intestinal Epithelial Cells (HIEC) HT-29, in the presence or in the absence of pro-inflammatory lipopolysaccharide (LPS) from Escherichia coli. The readout of inflammation modulation was the quantification of IL-8 by ELISA. Finally, fermented products were evaluated for their anti-inflammatory potential in a gold-standard model of colitis induced by TNBS in Sprague-Dawley rats. The macroscopic Wallace score was monitored as a readout. Results Following immunological and biochemical screening of both probiotic and fermentation starter abilities, we selected five strains: Lactobacillus delbrueckii subsp. lactis Bioprox1585, Lactobacillus acidophilus Bioprox6307, Lactococcus lactis Bioprox7116, Streptococcus thermophilus CIRM-BIA251, and Acidipropionibacterium acidipropionici CIRM-BIA2003. We then assembled them in 26 different bacterial consortia. Goat milk and soy milk analogue, fermented by each of the five strains or by the 26 consortia, were tested in vitro, for their ability to modulate inflammation in cultured Human Epithelial Intestinal Cells, stimulated or not by proinflammatory Lipopolysaccharides (LPS) from Escherichia coli. Plant-based milk analogues, fermented by one consortium composed of L. delbrueckii subsp. lactis Bioprox1585, Lc. lactis Bioprox7116, and A. acidipropionici CIRM-BIA2003, reduced the secretion of the proinflammatory cytokine IL-8 in HIECs. Finally, this fermented product was administered to rats in a preventive mode, prior to colitis induction. Its consumption protected rats and limited the severity of the colitis. Indeed, TNBS increased, while fermented product decreased, the macroscopic Wallace score in these rats. Its is presently tested in a rat model of IBS where anti-nociceptive effect is sought. Discussion This work reinforces the potent beneficial role of fermented products, provided that the ferment strains possess probiotic properties. Such innovative fermented vegetable products thus open perspectives as functional foods targeting gut inflammation, in a context of growing incidence of inflammatory ailments related to the gut microbiota, worldwide.

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 22 Aug 2025

https://hal.inrae.fr/hal-05219711v1

[anses-05157590] Marked reduction of SARS-CoV-2 infection and improved recovery following supplementation with a probiotic mix of four strains and two strains of Bifidobacterium breve in hamsters

Only a few studies have shown that certain probiotics have beneficial effects on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. In this study, two strains of Bifidobacterium breve , CNCM I-5644 and CNCM I-5979, selected for their in vitro immunomodulatory properties demonstrated in a screening of 20 strains and a mixture of 4 probiotic strains selected based on its immunomodulatory and antiviral properties were evaluated in a hamster model of SARS-CoV-2 infection. Supplementation with these probiotics (7 days before plus 7 days after infection) reduced SARS-CoV-2 infection with a significantly reduced viral load in the upper respiratory tract and lungs and improved weight recovery. Probiotics also counteracted the increase in inflammatory markers and intestinal permeability. The impact of these probiotics was independent of microbiota composition and short-chain fatty acid production. Overall, these data suggest that the probiotics tested, in particular the mix containing Bifidobacterium longum LA101, Lactobacillus helveticus LA102, Lactococcus lactis LA103, and Streptococcus thermophilus LA104, can facilitate recovery from SARS-CoV-2 infection (as shown by weight regain in infected hamsters) by reducing viral load and inflammation. Our study investigated the potential benefits of specific probiotics in fighting severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection (COVID-19). We tested two strains of Bifidobacterium breve selected based on their immune-boosting properties, along with a commercial mix of four probiotic strains chosen for its antiviral and immune-modulating effects. These probiotics were administered to hamsters over a week before and a week after infection. Supplementation with these probiotics significantly reduced the viral load in the upper respiratory tract and lungs, promoting recovery as demonstrated by the weight regain observed. In addition to reducing viral presence, the probiotics also helped lower inflammation and improved gut health by counteracting increased intestinal permeability. Our findings suggest that probiotics, particularly the mix of four strains, could support recovery from SARS-CoV-2 infection by reducing inflammation, viral load, and enhancing overall health.

ano.nymous@ccsd.cnrs.fr.invalid (Edgar Torres-Maravilla) 11 Jul 2025

https://anses.hal.science/anses-05157590v1

[hal-05226687] Systemic Infection Caused by Mycobacterium fortuitum Following Aortic Valve Transplantation—Employing Combined Molecular Techniques for Accurate Species Identification

Mycobacterium fortuitum, a nontuberculous mycobacterium (NTM), is known for causing opportunistic infections, particularly in immunocompromised individuals. Identification of NTM species requires precise diagnostic techniques. Here, we present a study of a systemic infection by M. fortuitum in an elderly patient, identified through MALDI-TOF MS and confirmed by gene sequencing. An 88-year-old Italian man developed an abscess at his pacemaker site, leading to acute infectious endocarditis caused by Staphylococcus capitis. During hospitalization, he experienced multiple complications, including jugular vein thrombosis, pulmonary thromboembolism, and gastrointestinal bleeding. Despite treatment with vancomycin, he developed bacteremia, allowing the isolation of M. fortuitum from blood culture. The strain was identified using MALDI-TOF MS and confirmed by Sanger sequencing of the 16S rRNA and hsp65 genes. Phylogenetic analysis supported the identification. The patient, after treatment with carbapenems and aminoglycosides, returned to Italy without further clinical complications. This case underscores the necessity of precise diagnostic tools for managing NTM infections. The combined application of MALDI-TOF MS and gene sequencing enabled accurate species identification, which is essential for guiding effective treatment of systemic M. fortuitum infections, especially in complex clinical scenarios involving immunosuppression.

ano.nymous@ccsd.cnrs.fr.invalid (Max Roberto Batista de Araújo) 27 Aug 2025

https://hal.inrae.fr/hal-05226687v1

[hal-05127077] Nutrition of the neonate: do differences in composition and structure between human milk and infant formula affect their digestion?

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 24 Jun 2025

https://hal.inrae.fr/hal-05127077v1

[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-05178329] Life cycle assessment of a semi-industrial infant milk formula powder and of a low-heat alternative process involving membrane filtration

Infant formulas provide the necessary nutrients to infants aged 0–6 months whenever breastfeeding is restrained. Their production must balance nutritional quality, environmental sustainability and economic profitability in the manufacturing process. Traditional heat treatment processes, such as pasteurization, ensure microbiological safety but lead to protein denaturation and Maillard reaction, thereby diminishing the nutritional quality of the product. New processes involve low-heat sanitation using membrane microfiltration to also maintain protein quality. Life Cycle Assessment was used to compare the potential environmental impacts of the production of infant formula powder via the classic route (using pasteurization) or the alternative route (using microfiltration) at a semi-industrial scale. No matter the sanitation procedure, the production of milk and oil ingredients exhibited the largest contribution to impacts, followed by evaporation and spray-drying, i.e. unit operations with energy-consuming water evaporation. Closer insight on sanitation operations revealed that while pasteurization and microfiltration are comparable across various impact categories, microfiltration demands significant water and detergent for cleaning, whereas pasteurization is energy-intensive during its steady-state phase. Although energy consumption is reduced, 1 kg of infant formula produced through the alternative route emits 11.1 kg of CO2 equivalent, against 10.4 for the classic route. The higher impact of the alternative route on climate change, as well as on other agriculture-related impact categories, is primarily attributed to the increased demand for skim milk to implement microfiltration. Sensitivity analyses revealed strategies to reduce infant formula's environmental impacts, such as using liquid ingredients to avoid drying or increasing pre-evaporation dry matter to save energy.

ano.nymous@ccsd.cnrs.fr.invalid (Michèle Gaillard) 23 Jul 2025

https://hal.science/hal-05178329v1

[hal-05144193] Ultrasound imaging of artificial tongues during compression and shearing of food gels on a biomimetic testing bench

Characterizing the deformations undergone by the tongue during food oral processing could help to better understand how texture sensations are perceived. In this article, we propose to study the potential of ultrasound (US) imaging to monitor the deformations undergone by artificial tongues during compression and shear of agar food gels. Four polyvinyl alcohol cryogels were used as artificial tongues (two levels of roughness and two levels of stiffness), while three agar gels of different concentrations were considered as model foods. Throughout the experiments, US images were acquired from a transducer array positioned underneath the artificial tongue, while force signals were obtained from a multi-axes sensor located above an artificial palate plate. Image analysis first consisted of tracing the contour of the dorsal surface of the artificial tongue. It was thus possible to observe how the deformations are distributed between the artificial tongues and the agar gels and to follow over time the heterogeneity of this distribution along the axis of the transducer array. Then, Particle Image Velocimetry (PIV) analysis was conducted to characterize the velocity fields related to deformations within the artificial tongue. In particular, the horizontal component of the velocity was studied during the shear movements and allowed one to distinguish static and dynamic friction phases, and to highlight the deformation gradients in the bulk of the artificial tongue. Such US method can provide a better understanding of the impact of the mechanical properties of food gels on the stimulation of mechanoreceptors responsible for translating mechanical stimuli into sensory perceptions.

ano.nymous@ccsd.cnrs.fr.invalid (Miodrag Glumac) 04 Jul 2025

https://hal.science/hal-05144193v1

[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-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-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-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-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-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-05225408] Development of a custom-built tribometer to investigate the impact of tongue and food properties on oral friction behavior

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Rohit Srivastava) 27 Aug 2025

https://hal.inrae.fr/hal-05225408v1

[hal-05225458] Exploring the tactile dimension of grittiness in semi-solid foods of plant origin

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Anaïs Lavoisier) 27 Aug 2025

https://hal.inrae.fr/hal-05225458v1

[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-05225439] How to turn a rheometer in a biomimetic oral tribometer to unravel the complex relationship between structure and texture

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Elina Gilbert) 27 Aug 2025

https://hal.inrae.fr/hal-05225439v1

[hal-05226352] In Silico Characterization of Resistance and Virulence Genes in Aeromonas jandaei Strains Isolated from Oreochromis niloticus in Brazil

Understanding the genetic characteristics of Aeromonas jandaei in Brazilian aquaculture is crucial for developing effective control strategies against this fish pathogen. The present study conducted a genomic analysis of Brazilian A. jandaei strains with the objective of investigating their virulence potential and resistance profiles. Four Brazilian isolates were subjected to sequencing, and comparative genomic analyses were conducted in conjunction with 48 publicly available A. jandaei genomes. The methods employed included quality assessment, de novo assembly, annotation, and analyses of antimicrobial resistance and virulence factors. The results demonstrated the presence of fluoroquinolone resistance genes within the core genome. Notably, these antibiotics are not authorized for use in aquaculture in Brazil, suggesting that their resistance determinants may originate from other selective pressures or horizontal gene transfer unrelated to aquaculture practices. The analysis identified significant virulence mechanisms, including T2SS, T3SS, and notably T6SS (vgrG3 gene), which was more prevalent in Brazilian isolates. Additionally, genes associated with motility, adhesion, and heavy metal resistance were identified. These findings highlight the enhanced adaptability of Brazilian A. jandaei strains and raise concerns about antimicrobial resistance in aquaculture, emphasizing the need for improved regulatory oversight and control strategies.

ano.nymous@ccsd.cnrs.fr.invalid (Marcela Laryssa Oliveira Duarte) 27 Aug 2025

https://hal.inrae.fr/hal-05226352v1

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

[...]

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

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

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

[...]

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

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

[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-05154008] Miniaturization of the fouling of whey proteins of Falling Film Evaporator by microfluidics

Fouling is a costly open question affecting the efficiency of unit operations and the quality of the products in dairy industry. The physico-chemical reasons leading to the accumulation of proteins and minerals on stainless-steel surfaces remain currently unclear. Little of the worksin the literature focused on the fouling dynamics in heat exchangers, leading to predictive models of fouling mechanisms based on the off-line analysis of solid deposits. Conversely, fouling has rarely been investigated in falling-film evaporators despite their systematic use in dairy industry (e.g., infant formula production). Up to now, fouling has been linked to heat-induced denaturation of the whey proteins. Other possible factors have been neglected despite deposit formation has been also observed at relatively low temperatures. In a recently published work [1], we have shown that shear stress has a significant impact on the formation of surficial deposits of whey proteins using a rheofluidic method. In particular, working at temperatures lower than the whey protein denaturation one (Td ≈ 70°C), we found that increasing shear rates (0-200 s-1) favored the increase of surficial deposits and the complexification of their structure, depending on protein concentration in the solutions. Following this study, we achieved an on-line observation of whey protein deposit formation using microfluidic devices mimicking the flow (100 s-1) and environmental conditions of falling-film evaporators (50-70 °C). We aimed at discriminating the role of shear and temperature on the kinetics of deposit growth during the flow of whey protein solutions with different concentrations (10-15 wt. %). Our observations revealed the simultaneous development of whey protein aggregates in the flowing solution and surficial deposits. Our results highlighted the impact of the difference of temperature between the solution and the microdevice on the development of the deposits rather than the residence time in the channels. A quantitative analysis of the evolution of protein aggregates in solution and of the kinetics of deposit surface occupation has been performed as a function of time and position in the channel.

ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 09 Jul 2025

https://hal.inrae.fr/hal-05154008v1

[hal-05225524] Gelled waters for swallowing disorders: From rheological, tribological and structural characterizations to sensory perception

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Alexy Brunel) 27 Aug 2025

https://hal.inrae.fr/hal-05225524v1

[hal-05225511] The sweet and smooth spot: Unravelling the complex relationship between structure and texture in blended soy-dairy beverages

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Elina Gilbert) 27 Aug 2025

https://hal.inrae.fr/hal-05225511v1

[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-05124696] Impacts sur la santé publique de la dynamique des populations de renards

Le Renard roux (Vulpes vulpes) est une espèce de la faune sauvage. En tant que gibier, il peut être chassé par différents moyens. Il est de plus susceptible d’être inscrit, dans certains territoires, comme espèce susceptible d’occasionner des dégâts (ESOD) par arrêté ministériel triennal pris en application de l’article R.427-6 du Code de l’environnement. Nonobstant les restrictions sur les périodes de chasse, les animaux classés ESOD peuvent être éliminés toute l’année. En 2019 et pour trois ans, suite à des consultations départementales et un arbitrage ministériel, le renard a été classé ESOD dans 90 départements français. La décision de classement doit être motivée. Plusieurs arguments sont avancés pour ce classement : pertes dans les élevages avicoles ou de gibier, raisons sanitaires (par ex. : échinococcose alvéolaire, gale sarcoptique). Inversement, des bénéfices liés à la présence des renards sont également avancés, tels que la prédation de rongeurs (campagnols notamment), porteurs d’agents zoonotiques, la réduction d’utilisation de raticides, etc. ... Dans un rapport et avis sur le rôle épidémiologique du renard dans le système multihôtes de la tuberculose bovine (Anses 2021)1, l’Anses notait que l’importance des nuisances attribuées aux renards faisait l’objet de controverses et de polémiques en France. La présente saisine s’inscrit ainsi dans un contexte sociétal sensible impliquant notamment les associations de protection de la nature et les chasseurs ou les éleveurs. Les réponses à cette saisine visent à clarifier le rôle du renard dans l’épidémiologie de certaines zoonoses pour lesquelles il est présenté comme premier responsable de la transmission à l’humain, ce qui motive certains acteurs à proposer son classement en tant qu’ESOD. Dans une approche « une seule santé » (One Health), il est demandé d’identifier les risques pour la santé publique associés à des évolutions significatives, à la hausse et à la baisse, de populations de renards, i.e. : 1) « lister des zoonoses présentes en France pour lesquelles les renards ont un rôle épidémiologique, direct ou indirect (par les populations de proies qu’il élimine) et décrire ce rôle épidémiologique ; 2) identifier, le cas échéant, d’autres familles d’impacts en santé publique (par exemple l’effet indirect sur l’emploi des pesticides tels que les raticides) associés à l’évolution des populations de renards ; 3) expliciter, en fonction des connaissances disponibles (publications, données disponibles ou mécanismes de collecte mobilisables), l’importance relative des effets identifiés aux points 1 et 2, pour l’humain et/ou l’environnement, de l’évolution des populations de renards ; 4) analyser la faisabilité d’une évaluation socio-économique de type coût/bénéfice de la prévention et des impacts associés à ces zoonoses dans lesquels les renards ont des rôles différents, pour l’être humain et/ou l’environnement ». La saisine concerne exclusivement la France métropolitaine. En outre, n’entrent pas dans le champ de la saisine (i) les renards en tant que proies des loups, lynx et grands ducs principalement, ce qui ne constitue pas un enjeu de santé publique, (ii) l’impact des renards prédateurs sur les populations de volailles (basse-cours, élevages aviaires), d’oiseaux sauvages (notamment le gibier), sujet très large qui rejoint un critère de classement ESOD, et (iii) l’impact des renards prédateurs de micromammifères (souris, campagnols, mulots, etc.) à l’origine de dégâts aux cultures, l’expertise se limitant aux populations de proies susceptibles de transmettre des agents de zoonoses.

ano.nymous@ccsd.cnrs.fr.invalid (Emmanuelle Gilot-Fromont) 18 Jul 2025

https://hal.science/hal-05124696v1

[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-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-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

Catégorie de cookie	Moyens de désactivation
Cookies analytiques et de performance	Realytics Google Analytics Spoteffects Optimizely
Cookies de ciblage ou publicitaires	DoubleClick Mediarithmics

Cookies obligatoires	Cookies fonctionnels	Cookies sociaux et publicitaires
Ces cookies sont nécessaires au bon fonctionnement du site, ils ne peuvent pas être désactivés. Ils nous sont utiles pour vous fournir une connexion sécuritaire et assurer la disponibilité a minima de notre site internet.	Ces cookies nous permettent d’analyser l’utilisation du site afin de pouvoir en mesurer et en améliorer la performance. Ils nous permettent par exemple de conserver vos informations de connexion et d’afficher de façon plus cohérente les différents modules de notre site.	Ces cookies sont utilisés par des agences de publicité (par exemple Google) et par des réseaux sociaux (par exemple LinkedIn et Facebook) et autorisent notamment le partage des pages sur les réseaux sociaux, la publication de commentaires, la diffusion (sur notre site ou non) de publicités adaptées à vos centres d’intérêt.
Sur nos CMS EZPublish, il s’agit des cookies sessions CAS et PHP et du cookie New Relic pour le monitoring (IP, délais de réponse). Ces cookies sont supprimés à la fin de la session (déconnexion ou fermeture du navigateur)	Sur nos CMS EZPublish, il s’agit du cookie XiTi pour la mesure d’audience. La société AT Internet est notre sous-traitant et conserve les informations (IP, date et heure de connexion, durée de connexion, pages consultées) 6 mois.	Sur nos CMS EZPublish, il n’y a pas de cookie de ce type.

HAL : Dernières publications

[hal-05118079] Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions

[hal-05118224] Functional and nutritional properties of fava bean ingredients processed by extrusion

[hal-05200507] La conservation des aliments. Vers plus de durabilité et de naturalité

[hal-05213043] Human milk vs. cow-milk based infant formula proteins: structure, digestion and physiological impacts

[hal-05189214] Lysozyme/Alginate Interactions: Structural and Thermodynamic Insights through ITC and SAXS

[hal-05163215] Milk gel formation and properties: impact of whey protein aggregates

[hal-05186005] HARMONI: Evaluating advanced microbiota characterization methods for host and environmental samples using DNA metabarcoding and metagenomic sequencing

[hal-05155723] Exploring the dairy fouling process in miniaturized falling film Evaporators by microfluidics

[hal-05157852] Are plant protein ingredients efficient egg white replacers in foams ?

[hal-05162592] How do whey protein aggregates modify the coagulation properties of milk?

[hal-05212911] Less for More: Reducing initial Protein Content to Enhance the Viscoelasticity of Heteroprotein Coacervates

[hal-05151591] Towards a disruption in the manufacture of extremely low-cost micro-resonators using additive technologies and 3D printers outside the cleanroom : Story plus Laboratory visit

[hal-05225388] Gelled waters for swallowing disorders: from rheological, tribological and structural characterizations to sensory perception

[hal-05178309] Life cycle inventories and life cycle impact assessment datasets of a classic processing route for the manufacture of infant milk formula powder and of a low-heat alternative route involving the substitution of pasteurization by microfiltration

[hal-05143864] SEAMPL, Un outil d'aide à la conception de scénarios de réemploi basé sur des critères environnementaux.

[hal-05219711] Innovative probiotic fermented vegetable foods for the prevention of IBD and IBS

[anses-05157590] Marked reduction of SARS-CoV-2 infection and improved recovery following supplementation with a probiotic mix of four strains and two strains of Bifidobacterium breve in hamsters

[hal-05226687] Systemic Infection Caused by Mycobacterium fortuitum Following Aortic Valve Transplantation—Employing Combined Molecular Techniques for Accurate Species Identification

[hal-05127077] Nutrition of the neonate: do differences in composition and structure between human milk and infant formula affect their digestion?

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

[hal-05178329] Life cycle assessment of a semi-industrial infant milk formula powder and of a low-heat alternative process involving membrane filtration

[hal-05144193] Ultrasound imaging of artificial tongues during compression and shearing of food gels on a biomimetic testing bench

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

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

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

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

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

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

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

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

[hal-05225408] Development of a custom-built tribometer to investigate the impact of tongue and food properties on oral friction behavior

[hal-05225458] Exploring the tactile dimension of grittiness in semi-solid foods of plant origin

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

[hal-05225439] How to turn a rheometer in a biomimetic oral tribometer to unravel the complex relationship between structure and texture

[hal-05226352] In Silico Characterization of Resistance and Virulence Genes in Aeromonas jandaei Strains Isolated from Oreochromis niloticus in Brazil

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

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

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

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

[hal-05154008] Miniaturization of the fouling of whey proteins of Falling Film Evaporator by microfluidics

[hal-05225524] Gelled waters for swallowing disorders: From rheological, tribological and structural characterizations to sensory perception

[hal-05225511] The sweet and smooth spot: Unravelling the complex relationship between structure and texture in blended soy-dairy beverages

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

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

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

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

[hal-05124696] Impacts sur la santé publique de la dynamique des populations de renards

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

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

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

Voir aussi