Kinematic Spline Curves: A temporal invariant descriptor for fast action recognition

International audienc

Vers une reconnaissance en ligne d'actions à partir de caméras RGB-D

International audienc

An extension of kernel learning methods using a modified Log-Euclidean distance for fast and accurate skeleton-based Human Action Recognition

International audienc

3D real-time human action recognition using a spline interpolation approach

International audienc

Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Immobilization of brewing yeast onto a cellulosebased carrier obtained from spent grains, a brewing byproduct, by acid/base treatment has been studied in a continuously operating bubble-column reactor. The aim of this work was to study the mechanisms of brewing yeast immobilization onto spent grain particles through the information on physicochemical surface properties of brewing yeast and spent grain particles. Three mechanisms of brewing yeast immobilization onto spent grains carrier were proposed: cell-carrier adhesion, cell-cell attachment, and cell adsorption (accumulation) inside natural shelters (carrier’s surface roughness). The possibility of stable cell-carrier adhesion regarding the free energy of interaction was proved and the relative importance of longrange forces (Derjaguin-Landau-Verwey-Overbeek theory) and interfacial free energies was discussed. As for the cell-cell attachment leading to a multilayer yeast immobilization, a physicochemical interaction through localized hydrophobic regions on cell surface was hypothesized. However, neither flocculation nor chain formation mechanism can be excluded so far. The adsorption of brewing yeast inside sufficiently large crevices (pores) was documented with photomicrographs. A positive effect of higher dilution rate and increased hydrophobicity of base-treated spent grains on the yeast immobilization rate has also been found.Fundação para Ciência e Tecnologia (FCT

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Bacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between the components in media (van der Waals, electrostatic or structural forces, etc.). Despite the presence of bacteria in fermented products, few works have investigated how bacteria interact with other food components. The objective of the present study was to determine the effects of the surface properties of lactic acid bacteria on the stability of model food emulsions. The bacteria were added to oil/water emulsions stabilized by milk proteins (sodium caseinate, whey proteins concentrate or whey proteins isolate) at different pH (from 3 to 7.5). The effect of bacteria on the emulsions stability depended on the surface properties of strains and also on the characteristics of emulsions. Flocculation and aggregation phenomena were observed in emulsion at pHs for which the bacterial surface charge was opposed to the one of the proteins. The effects of bacteria on the stability of emulsion depended also on the concentration of cations present in media such as Ca2+. These results show that the bacteria through their surface properties could interact with other compounds in matrices, consequently affecting the stability of emulsions. The knowledge and choice of bacteria depending on their surface properties could be one of the important factors to control the stability of matrices such as fermentation media or fermented products.Région Bourgogne, Agence Universitaire de la Francophonie

Quantitative and Qualitative Analyses of the Cell Death Process in Candida albicans Treated by Antifungal Agents

The death process of Candida albicans was investigated after treatment with the antifungal agents flucytosine and amphotericin B by assessing morphological and biophysical properties associated with cell death. C. albicans was treated varying time periods (from 6 to 48 hours) and examined by scanning electron microscopy (SEM) and atomic force microscopy (AFM). SEM and AFM images clearly showed changes in morphology and biophysical properties. After drug treatment, the membrane of C. albicans was perforated, deformed, and shrunken. Compared to the control, C. albicans treated with flucytosine was softer and initially showed a greater adhesive force. Conversely, C. albicans treated with amphotericin B was harder and had a lower adhesive force. In both cases, the surface roughness increased as the treatment time increased. The relationships between morphological changes and the drugs were observed by AFM clearly; the surface of C. albicans treated with flucytosine underwent membrane collapse, expansion of holes, and shrinkage, while the membranes of cells treated with amphotericin B peeled off. According to these observations, the death process of C. albicans was divided into 4 phases, CDP0, CDP1, CDP2, and CDP4, which were determined based on morphological changes. Our results could be employed to further investigate the antifungal activity of compounds derived from natural sources

Imaging the nanoscale organization of peptidoglycan in living Lactococcus lactis cells

Peptidoglycans provide bacterial cell walls with mechanical strength. The spatial organization of peptidoglycan has previously been difficult to study. Here, atomic force microscopy, together with cells carrying mutations in cell-wall polysaccharides, has allowed an in-depth study of these molecules