341 research outputs found
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing
For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the different physiological data sets ( masticatory behaviour, bolus rheology, saliva composition and flux, mouth coating and bolus moistening). This statistical approach was relevant to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing. Aroma release from the firmer cheeses was explained mainly by bolus rheology. The persistence of hydrophobic compounds in the breath was mainly explained by bolus spreadability, in close relation with bolus moistening. Resting saliva poorly contributed to the analysis whereas the composition of stimulated saliva was negatively correlated with aroma release and mostly for soft cheeses, when significant
Post-consolidation process for modifying microscale and mesoscale parameters of 3D printed composite materials
Advancements in additive manufacturing technology (3D printing) have enabled us to fabricate reasonably good parts using continuous fiber-reinforced matrix composites. Unfortunately, most of these 3D-printed composite parts inherently possess a large number of voids originating from the trapped air within and between molten composite beads during the deposition stage. Removing the voids has thus become a key challenge in attempts to apply 3D printed composite parts for fabricating stiff/strong load-bearing structures. Here, we employed a classical process, viz. compression molding, to post-consolidate 3D-printed continuous carbon fiber-reinforced polyamide (CFPA), and to investigate the implications in terms of microscale parameters (void content) and mesoscale parameters (mechanical properties, plasticity, damage) using matrix-dominated lay-up of [±45]2s. We found that the proposed post-consolidation process could reduce the void of 3D-printed CFPA from 12.2% to 1.8%, enhancing the shear modulus and shear strength by 135% and 116%, respectively. The mesoscale analysis shows that, albeit with less ductility, the post-consolidated CFPA laminate was more resistant to damage than the 3D-printed CFPA. Classical compression molding is thus a promising technique for improving the physical and mechanical performances of 3D-printed composites by reducing inherent void built-ups
CaractĂ©riser les troubles du comportement alimentaire de lâenfant atteint de dysoralitĂ©
Introduction et objectif : DiffĂ©rentes pathologies (mĂ©taboliques, neurologiques, prĂ©maturitĂ©) peuvent nĂ©cessiter le recours Ă une alimentation artificielle dans les premiers mois de vie. Lâabsence dâalimentation par voie orale lors de cette pĂ©riode essentielle de la formation du comportement alimentaire, surtout lorsquâelle est associĂ©e Ă un traitement invasif (i.e. sonde naso-gastrique), peut sâaccompagner de consĂ©quences Ă long terme sur le comportement alimentaire. Lâobjectif est de dĂ©velopper un questionnaire Ă©valuant le comportement, les prĂ©fĂ©rences et les habitudes alimentaires dâenfants atteints de dysoralitĂ© (TO), en comparaison avec des enfants sains (STO). MĂ©thode : Lâinclusion des TO sâest dĂ©roulĂ©e dans diffĂ©rents hĂŽpitaux (Lyon, Paris et Lille) selon les critĂšres suivants : Ăąge de 2 Ă 8 ans, recours Ă une alimentation artificielle pendant les 2 premiĂšres annĂ©es de vie pendant au moins 2 mois, alimentation artificielle actuelle >50% des apports caloriques accompagnĂ©e dâune alimentation orale, Des STO de mĂȘme Ăąge, sans pathologie et nâayant jamais eu recours Ă une alimentation artificielle ont Ă©tĂ© recrutĂ©s Ă Paris et Ă Lyon. Des entretiens ont Ă©tĂ© rĂ©alisĂ©s avec les parents (N=8) de TO et avec des psychologues et des orthophonistes pour spĂ©cifier les thĂšmes dâintĂ©rĂȘt. Ils ont permis dâĂ©laborer 2 questionnaires : un comportant 97 questions portant sur le comportement alimentaire (Ă©chelle Ă 5 points) et un questionnaire de frĂ©quence de consommation (6 catĂ©gories) et de prĂ©fĂ©rence (Ă©chelle en 4 points), appliquĂ© Ă 148 aliments regroupĂ©s en 13 catĂ©gories. Ces questionnaires ont Ă©tĂ© approuvĂ©s par le CCTIRS. Les rĂ©ponses des TO et STO ont Ă©tĂ© comparĂ©es par des t-tests (P<0,05) et une analyse en composante principale (ACP) a permis dâĂ©valuer la structure du questionnaire RĂ©sultats : Pour les 2 groupes (TO, N=59, 4,9±2,4 ans ; STO, N=101, 5,2±1,8 ans) des diffĂ©rences significatives ont Ă©tĂ© montrĂ©es pour 67 questions sur 97. Une ACP a portĂ© sur 78 questions : lâaxe 1 oppose clairement TO et STO. Les questions ont ensuite Ă©tĂ© regroupĂ©es en diffĂ©rentes dimensions : difficultĂ© pour manger, sensibilitĂ© tactile orale, appĂ©tit, intĂ©rĂȘt pour la nourriture, autonomie, sĂ©lectivitĂ©, sensibilitĂ© Ă la texture, apprĂ©ciation du goĂ»t sucrĂ©, sensibilitĂ© Ă la tempĂ©rature. Pour toutes ces dimensions les diffĂ©rences entre TO et STO Ă©taient importantes (P<0,0001). Pour toutes les catĂ©gories dâaliments, les frĂ©quences de consommation et le nombre dâaliments consommĂ©s sont infĂ©rieurs pour les TO que pour les STO. Les TO apprĂ©cient moins toutes les catĂ©gories dâaliments Ă lâexception des lĂ©gumes, des Ćufs-abats-charcuterie, des fromages, des condiments-Ă©pices-sauces et des boissons. Conclusion : Ces questionnaires sont utiles Ă la caractĂ©risation des troubles de lâoralitĂ© des enfants TO. Leur utilisation pourrait permettre de mieux comprendre les consĂ©quences des diffĂ©rents modes dâalimentation artificielle et guider la rĂ©Ă©ducation alimentaire en fonction des prĂ©fĂ©rences. FinancĂ© par lâANR projet ALIA-ORALISENS
Research response to coronavirus disease 2019 needed better coordination and collaboration: a living mapping of registered trials
Objectives: Researchers worldwide are actively engaging in research activities to search for preventive and therapeutic interventions against coronavirus disease 2019 (COVID-19). Our aim was to describe the planning of randomized controlled trials (RCTs) in terms of timing related to the course of the COVID-19 epidemic and research question evaluated. Study Design and Setting: We performed a living mapping of RCTs registered in the WHO International Clinical Trials Registry Platform. We systematically search the platform every week for all RCTs evaluating preventive interventions and treatments for COVID-19 and created a publicly available interactive mapping tool at https://covid-nma.com to visualize all trials registered. Results: By August 12, 2020, 1,568 trials for COVID-19 were registered worldwide. Overall, the median ([Q1âQ3]; range) delay between the first case recorded in each country and the first RCT registered was 47 days ([33â67]; 15â163). For the 9 countries with the highest number of trials registered, most trials were registered after the peak of the epidemic (from 100% trials in Italy to 38% in the United States). Most trials evaluated treatments (1,333 trials; 85%); only 223 (14%) evaluated preventive strategies and 12 postacute period intervention. A total of 254 trials were planned to assess different regimens of hydroxychloroquine with an expected sample size of 110,883 patients. Conclusion: This living mapping analysis showed that COVID-19 trials have relatively small sample size with certain redundancy in research questions. Most trials were registered when the first peak of the pandemic has passed
Modaltub et le destin d'une pomme
Communication relative Ă un article du dossier de presse "Microbiote, la rĂ©volution intestinale"Que se passe-t-il lorsque vous croquez une pomme ? Eh bien, vous dĂ©clenchez un processus extrĂȘmement sophistiquĂ© de dĂ©construction de lâaliment. De la mastication Ă la fermentation dans lâintestin, ses composants, fibres, protĂ©ines, parois cellulaires, sont brisĂ©s de façon Ă ce que les nutriments puissent passer dans le torrent sanguin et que les dĂ©chets soient Ă©vacuĂ©s. Le projet Modaltub de lâInra sâest donnĂ© pour but dâĂ©tudier les opĂ©rations de cette dĂ©construction des aliments Ă lâaide de digesteurs artificiels et de modĂšles mathĂ©matiques qui simulent ce qui se passe dans chaque compartiment du systĂšme digestif. DĂ©jĂ , les chercheurs sont parvenus Ă imiter la bouche, lâestomac et lâintestin grĂȘle. Ă prĂ©sent, ils veulent sâattaquer au cĂŽlon et crĂ©er un microbiote artificiel. Ainsi, ils pourront mimer la digestion en faisant varier des paramĂštres clĂ©s comme le pH ou le potentiel redox*. En outre, ils pourront Ă©tudier le devenir et lâassimilation des aliments en fonction de leur structure initiale. LâidĂ©e Ă terme est dâutiliser ces informations pour crĂ©er des simulations informatiques du processus digestif
Projet Alimassens, « Bien manger pour bien vieillir ». RĂ©sultats de lâĂ©tude concernant notamment les produits cĂ©rĂ©aliers
National audienc
Les Cahiers de nutrition et de diĂ©tĂ©tique : les rĂ©sultats de lâenquĂȘte menĂ©e auprĂšs de son lectorat
International audienceSection snippetsLe lectorat des CNDIl est constituĂ© en majoritĂ© de chercheurs et enseignants-chercheurs (50 %) suivis de mĂ©decins (20 %), puis de diĂ©tĂ©ticien(ne)s (13 %). La grande majoritĂ© des lecteurs sont abonnĂ©s (80 %), membres de la SFN (80 %) et lisent les CND depuis 5 ans ou plus (80 %).Lâavis du lectoratParmi les diffĂ©rentes rubriques proposĂ©es par les CND, le public lit toujours ou trĂšs souvent les articles scientifiques (79 %), les actualitĂ©s (60 %) et lâĂ©ditorial (57 %). Quelles que soient les rubriques, leurs contenus sont jugĂ©s en trĂšs grande majoritĂ© (80 %) satisfaisants ou trĂšs satisfaisants.Plus globalement, plus de 90 % des rĂ©pondants ont jugĂ© les CND trĂšs satisfaisants (36 %) ou satisfaisants (58 %). Ces rĂ©ponses constituent un point trĂšs positif et tĂ©moignent de la qualitĂ© et de laLes nouvelles attentesDes attentes ont Ă©tĂ© exprimĂ©es pour les rubriques et les sujets abordĂ©s. Pour les rubriques, 32 % des rĂ©pondants ont souhaitĂ© lâajout de fiches courtes et pratiques (recommandations nutritionnelles, composition nutritionnelle, aspects diĂ©tĂ©tiques, pratique clinique), dâarticles didactiques, de « hot topics ». La mise en place de ce type de rubrique est en cours et devrait arriver sous peu au sein des CND. Pour les sujets et les thĂšmes abordĂ©s, les suggestions furent diverses et trĂšs riches,DĂ©claration de liens dâintĂ©rĂȘtsLâauteur dĂ©clare ne pas avoir de liens dâintĂ©rĂȘt...
Quel est le coĂ»t vĂ©ritable de notre alimentation ? PrĂ©sentation et synthĂšse du dernier rapport de la FAO sur la situation mondiale de lâalimentation et de lâagriculture
International audienc
Lipase linguale et détection des lipides
Lipase linguale et détection des lipides. Journées francophones de nutrition (JFN
Unstimulated saliva: background noise in taste molecules
Invited review.International audienceSaliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self-adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject
- âŠ