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
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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.


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


Offret C.,University of Western Brittany | Desriac F.,University of Western Brittany | Desriac F.,French National Institute for Agricultural Research | Desriac F.,University of Artois | And 6 more authors.
Marine Drugs | Year: 2016

This review is dedicated to the antimicrobial metabolite-producing Pseudoalteromonas strains. The genus Pseudoalteromonas hosts 41 species, among which 16 are antimicrobial metabolite producers. To date, a total of 69 antimicrobial compounds belonging to 18 different families have been documented. They are classified into alkaloids, polyketides, and peptides. Finally as Pseudoalteromonas strains are frequently associated with macroorganisms, we can discuss the ecological significance of antimicrobial Pseudoalteromonas as part of the resident microbiota. © 2016 by the authors; licensee MDPI.


Kamal M.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Foukani 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
Journal of Dairy Research | Year: 2017

The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 °C for 10 min) enriched with calcium chloride (CaCl2) and hydrogen phosphate dihydrate (Na2HPO42H2O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus (G′) and loss modulus (G″) of camel milk gels showed significant (P < 0.05) lower values than those of cow milk gels. The preheating of camel milk at 50 °C affected negatively the gelation properties, while the preheating at 70 °C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl2 added at 10 and 20 mM to preheated camel and cow milk reduced significantly (P < 0.05) the gelation time and increased the gel firmness. In contrast, Na2HPO42H2O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 °C, and even no gelation for preheated camel milk at 70 °C. © Proprietors of Journal of Dairy Research 2017.


Sila A.,University of Sfax | Sila A.,CNRS Regional Laboratory of Agri-Food and Biotechnology Research: The Charles VIOLLETTE Institute | Kamoun Z.,University of Sfax | Ghlissi Z.,Unite de Recherche Pharmacologie et Toxicologie des Xenobiotiques | And 5 more authors.
Pharmacological Reports | Year: 2015

Background Reactive oxygen species play a crucial role in the pathogenesis of diabetes and its complications. The present study was undertaken, in vivo, to examine the protective effect of astaxanthin extracted from the shell waste of deep-water pink shrimp (Parapenaeus longirostris) against oxidative stress of alloxanic adult male rats.Results Alloxan treatment revealed a significant elevation in plasma glycemia and lipid parameters such as total lipid, total cholesterol and triglycerides compared to the control group (C). In addition, liver malonaldialdehyde levels (MDA), an index of lipid peroxidation, significantly increased compared to control group. The activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) and reduced glutathione (GSH) levels decreased significantly compared to control group. Moreover, diabetic rats presented a significant increase in the activities of aspartate transaminase (AST) alanine transaminase (ALT) and alkaline phosphatase (ALP) in plasma, indicating considerable hepatocellular injury. Astaxanthin treatment restores these parameters near to control values. Histological studies on the liver tissue of alloxan and astaxanthin treated rats confirmed the protective effects of astaxanthin.Conclusions The results revealed that astaxanthin may be helpful in preventing diabetic complications in adult rats by reversing hepatotoxicity. It can be one of the ingredients in a number of healthy products. © 2014 Institute of Pharmacology, Polish Academy of Sciences. Published by Elsevier Urban & Partner Sp. z o.o. All rights reserved.


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

In today's market, every product seems to be marked by the label of experience. It is expected that successful products give the consumer extraordinary experiences. The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using contextual focus groups to explore the building blocks of consumers’ drinking experience of industrial and craft beers. The results show that drinking experience is shaped by our cognitive, sensory or affective systems, especially during the core consumption experience. Elements such as attitudes, consumption habits, and individual versus social consumption, shopping experience and product benefits are also responsible for shaping the experience, but are more relevant during the pre-consumption or post-consumption experience. Gender differences occur more frequently in the affective experience, as women search more for relaxation while men for excitement and stimulation while drinking beer. When comparing industrial users versus craft, in the latter the cognitive and shopping experiences are more relevant. Overall, the results showed that the drinking experience of beers can be studied as a function of the salient human system used during product interaction, and this systems act as the building blocks of the drinking experience of beer. This information can be applied in consumer research studies to further study the experiential differences across products and consumers. © 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 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.


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.

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