Hypelasma salevensis (FAVRE, 1913) from the Upper Kimmeridgian of the French Jura, and the Origin of the Rudist Family Requieniidae

The requieniid rudist species ‘Matheronia’ salevensis FAVRE, first described from the Tithonian of Mont Saleve, eastern France, is transferred to the genus Hypelasma PAQUIER, which is distinguished from Matheronia by possession of a posterior myophoral ledge in the left (attached) valve. Diminutive specimens from the Upper Kimmeridgian of the southern Jura are described and placed in this species. Hence, Hypelasma salevensis (FAVRE) is the stratigraphically oldest known member of the Family Requieniidae. It may also provide another example of phyletic size increase among rudists. Revised diagnoses are given for the family, genus and species. The main distinction between the requieniids and the diceratids, from among which they arose, concerns the angle between the coiling axis of the left valve and the commissural plane. In diceratids, this angle is large, such that the often sub-equal umbones tend to twist outwards from the commissural plane, so avoiding mutual interference. In requieniids, by contrast, this angle is small, such that the prominent umbo of the left valve tends to coil across the commissural plane in trochospiral to helicospiral fashion, while that of the right valve is suppressed in compensation, producing an exogyriform morphology. The requieniid modification of growth geometry, already present in H. salevensis, generated an extended basal surface on the flattened anterior wall of the left valve, implying specialized adaptation of these rudists as frictional or attached clingers. Requieniid ancestry should be sought among species of the pre-existing diceratid genera Epidiceras or Plesiodiceras, which also attached by the left valve. Although Plesiodiceras is favoured by its already more or less operculiform right valve and relatively small size, the derived condition of its posterior myophoral organisation is problematical. However, its juvenile shell shows some similarity of external form to H. salevensis, suggesting the possibility of paedomorphic evolution

De la concertation territoriale à l'expérimentation en plein champs, différents leviers pour accompagner les acteurs d'un territoire agricole à façonner des paysages durablement favorables à des productions oléagineuses et des productions de miel

Les interactions entre les abeilles et leur milieu sont multiples, complexes, incomprises pour certaines et parfois même controversées. Cette complexité se répercute parfois dans les échanges entre les acteurs liés de près ou de loin à ces insectes pollinisateurs qui évoluent sur un même territoire. Dans ce contexte, l'institut technique et scientifique de l'apiculture et de la pollinisation (ITSAP–Institut de l'abeille), après avoir fait le constat qu'apiculteurs et agriculteurs ne partagent pas toujours la même perception de leur territoire, travaille depuis quelques années à accompagner ces acteurs dans la construction de leviers favorables au maintien durable de ces différentes activités agricoles sur leur territoire. Nous illustrerons cette dynamique à travers différents formats d'actions : l'échange de connaissances dans des ateliers de concertation sous forme de jeu de rôles et l'acquisition et le partage de références dans une expérimentation en plein champs

VMA : un éventail de pratiques de terrain pour un concept unique

A partir d'une revue de la littérature, proposition d'une nouvelle taxonomie en fonction des caractéristiques inhérentes à chacun des tests de la Vitesse Maximale Aérobie existants, afin d'oeuvrer pour l'adoption d'un test unique des élèves en EP

L'EPS en LP

Pratiques d'enseignement de l'éducation physique et sportive en lycée professionnel : demi-fond - 1000 mètres, jud

Volatile and odour-active compounds of air-classified faba bean fractions

International audienceFaba bean is an interesting alternative to animal proteins due to environmental, food functionality and nutritional benefits. Air-classification is a dry process based on the separation of the coarse fraction (starch fraction) and the fine fraction (protein fraction). Volatile compounds, and especially odour-active ones, contribute to pulse’s off-notes that decrease the consumer acceptability. Degradation of amino acids, carotenoid and free fatty acid oxidations are the origins of these molecules and happen during plant growth, storage and transformation stages. Today, a little is known about volatile and mainly odour-active compounds of faba beans. To better understand the volatiles involved in faba bean off-notes, different cultivars and air-classified fractions (flour, starch and protein) were studied. SAFE (Solvent-Assisted Flavour Evaporation) extraction, GC-MS (Gaz Chromatography-Mass Spectrometry) and GC-O (GC-Olfactometry) methods were conducted. A total of 147 volatile compounds were identified by GC-MS whose origin was related to the literature for 67 of them. Free fatty acid oxidation was common to all fractions, and especially in the protein ones, correlated to important LOX (lipoxygenase) activity. However, one cultivar presented greater quantity of volatiles from amino acid breakdown that suggested an intense endogenous secondary metabolism or microorganism contamination. Then, 35 odour-active compounds where identified by GC-O and 10 new attributes were highlighted for the first time in faba bean. Protein fractions with greater quantity of volatiles were also characterized by important detection frequency. This approach could be extended to identify cultivars and processes that limit the presence of off-notes in faba bean and pulses

Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation

International audienceThis study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent‐assisted flavor evaporation technique and quantified by gas chromatography–mass spectrometry (GC‐MS). Odor‐active compounds (OAC) were further characterized by gas chromatography–olfactometry (GC‐O). In total, 96 volatile and 36 OACs were identified by GC‐MS and GC‐O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. Practical Application The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant‐based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant‐based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile