CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute

Lille, France

CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute

Lille, France

Time filter

Source Type

Karoui R.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Kamal M.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute
Journal of the Science of Food and Agriculture | Year: 2017

BACKGROUND: The potentiality of the front-face fluorescence spectroscopy and rheological measurements combined with chemometric tools to characterise the structure evolution during coagulation of raw and preheated camel and cow milk at 50 and 70°C with/without added calcium and phosphate was evaluated. Tryptophan and vitamin A fluorescence spectra were collected during the gelation of milk at 0, 10, 20, 30, 40, and 45min after the addition of rennet-induced coagulation. In parallel, the storage modulus (G′), loss modulus (G″) and tan delta (tan δ) were determined using low amplitude oscillation shear analysis. RESULTS: The principal component analysis (PCA) applied to the normalised tryptophan spectra allowed the gels made with camel milk to be differentiated from those of cow milk on the one hand, and to monitor protein structure modifications during the gelation, on the other hand. The common components and specific weights analysis (CCSWA) applied jointly to the fluorescence and rheological data sets permitted a clear separation of raw milk gels from those preheated at 50 and 70°C. CONCLUSION: The front-face fluorescence spectroscopy method coupled with multi-variate statistical analyses showed a high capacity for studying changes in the micelle structure throughout the rennet-induced coagulation process. © 2017 Society of Chemical Industry.


Karoui R.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Hassoun A.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Ethuin P.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute
Journal of Food Engineering | Year: 2017

The aim of this study was to evaluate the potential of using front face fluorescence spectroscopy (FFFS) to discriminate fresh refrigerated (up to 13 days at 4 °C) sea bass (Dicentrarchus labrax) fillets (F group) from: i) frozen-thawed (3 months at -18 °C), then refrigerated up to 9 days fillets at 4 °C (F-T R group), and ii) refrigerated (up to 9 days at 4 °C), then frozen-thawed (3 months at -18 °C) fillets (R F-T group). The evolution of emission fluorescence spectra after excitation set at 290, 340, and 380 nm, and excitation spectra after emission set at 410 nm were acquired throughout storage. Some traditional measurements based on color, textural, and chemical parameters were performed on the same fillets. Canonical correlation analysis (CCA), applied to the traditional and fluorescence data sets, showed high correlations between the two data sets, since squared canonical coefficients were found higher than 0.8 for canonical variates 1 and 2. This was confirmed by the factorial discriminant analysis (FDA) applied to the concatenated emission spectra recorded after excitation sets at 340 and 380 nm since 72 out of 78 samples were correctly classified. Finally, a multi-block analysis method based on common components and specific weights analysis (CCSWA) was applied to the whole data sets. A reliable discrimination between fresh from frozen/thawed fish was found suggesting that FFFS could be used as a promising tool in routine inspection for differentiating between fresh and frozen-thawed fish. © 2017 Elsevier Ltd.


Gomez-Corona C.,Metropolitan Autonomous University | Chollet S.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Escalona-Buendia H.B.,Metropolitan Autonomous University | Valentin D.,University of Burgundy
Food Quality and Preference | Year: 2017

Product experience is shaped by the interaction between the human systems and the product. Human systems include a sensory system to perceive the surrounding world, an affective system that evokes emotional responses to certain stimuli, and a cognitive system that makes meaning and processes information. We hypothesise that experience is a combination between these three systems rather than a linear continuum of hedonic reactions. In order to test this hypothesis, we conducted a study measuring the experience of drinking craft and industrial beers. A total of 400 consumers were invited to drink beer, rate their liking and select a set of phrases that better described their drinking experience. Results showed no significant difference in expected liking and purchase intention between the eight beers evaluated. However, a difference between beers was observed for the CATA phrases. Cognitive phrases were more frequently checked for craft beers, while sensory, and affective phrases were more frequently checked for industrial beers. A Multiple Factor Analysis for Contingency Tables showed that the sensory and cognitive systems were more related to liking than the affective system. © 2017 Elsevier Ltd


Sila A.,University of Sfax | Sila A.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Bougatef A.,University of Sfax
Journal of Functional Foods | Year: 2016

In recent years, several attempts have been made for the utilisation of the protein rich fish processing by-product discards and underutilised fish proteins for the production of commercially valuable food ingredients. There has been an increasing interest in the utilisation of marine products, and novel bioprocessing technologies are developing for isolation of some bioactive substances. Antioxidant peptides isolated from marine food products have been used as functional foods and nutraceuticals. Peptides obtained by enzymatic hydrolysis of fish proteins exhibit not only nutritional but also biological properties for use in diet or in therapeutic purposes. In this review, we have focused on the enzymatic process for generating antioxidant peptides from marine by-products as well as on the isolation procedures of selected antioxidant peptides. © 2015 Elsevier Ltd.


PubMed | CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute, Laboratory of Oral Health and Orofacial Rehabilitation LR, University of Monastir, BioImaging Center Lille 3642 and Lille University Hospital Center
Type: | Journal: Microbial pathogenesis | Year: 2016

Staphylococcus aureus (S.aureus) is one of several opportunistic microbial pathogens associated with many healthcare problems. In the present study, S. aureus was assessed for its biofilm-forming ability on materials routinely used in dental offices, including stainless steel (SS), polyethylene (PE), and polyvinyl chloride (PVC). Materials that were tested were characterized for roughness (Ra) and surface free energy (SFE). The adhesion forces exerted by S. aureus to each substratum were investigated using atomic force microscopy (AFM), and biofilm formation was quantitatively assessed by crystal violet staining assay. AFM measurements demonstrated that the strongest adhesion forces (20nN) were exerted on the PE surfaces (P<0.05) and depended more on Ra. In addition, the results of biofilm formation capability indicated that S. aureus exhibited more affinity to SS materials when compared to the other materials (P<0.05). This ability of biofilm formation seems to be more correlated to SFE (R=0.65). Hence, control of the surface properties of materials used in dental practices is of crucial importance for preventing biofilm formation on dental materials to be used for patients dental care.


PubMed | CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute and CNRS Lille Research Center in Informatics, Signal and Automatic control
Type: Journal Article | Journal: Nucleic acids research | Year: 2016

Since its creation in 2006, Norine remains the unique knowledgebase dedicated to non-ribosomal peptides (NRPs). These secondary metabolites, produced by bacteria and fungi, harbor diverse interesting biological activities (such as antibiotic, antitumor, siderophore or surfactant) directly related to the diversity of their structures. The Norine team goal is to collect the NRPs and provide tools to analyze them efficiently. We have developed a user-friendly interface and dedicated tools to provide a complete bioinformatics platform. The knowledgebase gathers abundant and valuable annotations on more than 1100 NRPs. To increase the quantity of described NRPs and improve the quality of associated annotations, we are now opening Norine to crowdsourcing. We believe that contributors from the scientific community are the best experts to annotate the NRPs they work on. We have developed MyNorine to facilitate the submission of new NRPs or modifications of stored ones. This article presents MyNorine and other novelties of Norine interface released since the first publication. Norine is freely accessible from the following URL: http://bioinfo.lifl.fr/NRP.


PubMed | CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute and University of Monastir
Type: | Journal: Microbial pathogenesis | Year: 2017

Biosurfactants also called bioemulsifiers are amphipathic compounds produced by many microorganisms that allow them to exhibit a wide range of biological activities. The aim of this study was to determine the antioxidant and antiproliferative potential of biosurfactants isolated from Lactobacillus casei and to assess their anti-adhesive and anti-biofilm abilities against oral opportunistic Staphylococcus aureus strains. The antioxidant activity of biosurfactant was evaluated using the in vitro scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The antiproliferative activity was determined on epithelial cell line (HEp-2) by the Methylthiazole tetrazolium (MTT) reduction assay. The anti-adhesive and antibiofilm activity against S. aureus strains were achieved using crystal violet staining. Our results revealed that the DPPH scavenging activity of biosurfactants at 5.0mg/mL concentration is between 74.6 and 77.3%. Furthermore, biosurfactants showed antiproliferative potency against studied epithelial cells as judged by IC50 and its value ranged from 109.10.84mg/mL to 129.70.52mg/mL. The results of the growth inhibition indicate that biosurfactant BS-LBl was more effective against oral S. aureus strains 9P and 29P with an IC50 of 1.920.26mg/mL and 2.160.12mg/mL respectively. Moreover, both biosurfactants displayed important antibiofilm activity with eradication percentages ranging from 80.221.33% to 86.212.94% for the BS-LBl, and from 53.381.77% to 64.422.09% for the BS-LZ9. Our findings demonstrate that biosurfactants from L. casei strains exhibited considerable antioxidant and antiproliferative potencies and were able to inhibit oral S. aureus strains with important antibiofilm efficacy. They could have a promising role in the prevention of oral diseases.


PubMed | CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute and Lille University of Science and Technology
Type: | Journal: Journal of AOAC International | Year: 2017

The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) on the qualityof Atlantic mackerel fillets stored at 2C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, and spectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage. Based on TVB-N values, the shelf life of Atlantic mackerel fillets treated with rosemary and basil EOs was extended by 2 and 5 days, respectively, compared to the control group. Similar results were obtained with thiobarbituric acid-reactive substance analysis, which demonstrated an extended shelf life of Atlantic mackerel immersed with rosemary and basil EOs of 2 and 3 days, respectively, compared to the control group. The factorial discriminant analysis applied on the concatenated first five principal components corresponding to the physicochemical, textural, color, and fluorescence measurements allowed clear discrimination of the three groups, because a correct classification rate of 93.3% was obtained. Therefore, treatment with basil and rosemary EOs, as natural biopreservative compounds, could present ahigh-potential application in the seafood industry.


Hassoun A.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Karoui R.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute
Food Chemistry | Year: 2016

Quality assessment of whiting (Merlangius merlangus) fillets stored in normal air (control group) and modified atmosphere packaging (MAP1: 50% N2/50% CO2 and MAP2: 80% N2/20% CO2) for up to 15 days at 4 °C was performed. The physico-chemical [pH, drip loss, moisture content, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)], textural (i.e., hardness, fragility, gumminess, chewiness, springiness, cohesiveness), and color (i.e., L∗ a∗ b∗) parameters were determined. Front face fluorescence spectroscopy (FFFS) emission spectra were also scanned on the same samples with excitation set at 290 and 360 nm. The results indicated that MAP treatment, particularly MAP1 had an obvious preservative effect on fish quality by reducing pH value, TBARS and TVB-N contents, and retarding the softening of fish texture compared to control samples. Principal component analysis (PCA) applied to physico-chemical and instrumental data sets showed a clear discrimination of fish samples according to both their storage time and condition. A complete (100%) of correct classification was obtained by the concatenation of spectral, physico-chemical, and instrumental data sets. The results demonstrated that storage under MAP can be recommended to improve quality of whiting fillets, which in turn, can be evaluated by FFFS as a rapid and non-destructive technique. © 2016 Elsevier Ltd. All rights reserved.


Kamal M.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Karoui R.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute
Trends in Food Science and Technology | Year: 2015

Authenticity of dairy products has become an urgent issue for producers, researchers, governments, consumers and so on due to the increase of falsification procedures inducing lost large of money as well as the confidence of consumers. The determination of the authenticity and the detection of adulteration of milk and dairy products have been determined by several analytical techniques (e.g., physico-chemical, sensory, chromatography, and so on). Although these methods are considered as the reference ones, they required sophisticated analytical equipment's and skilled operators; they are also time consuming and need both the purchase and disposal of chemical reagents. Therefore, there is a need to find cheap and fast methods for the determination of the authenticity and the detection of adulteration of these products. Thus, spectroscopic techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others, in combination with multivariate data analysis methods could be considered helpful tools in this domain. The advantages and disadvantages of each technique will be also discussed in this review. © 2015.

Loading CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute collaborators
Loading CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute collaborators