Rapid response to the M_w 4.9 earthquake of November 11, 2019 in Le Teil, Lower Rhône Valley, France

On November 11, 2019, a Mw 4.9 earthquake hit the region close to Montelimar (lower Rhône Valley, France), on the eastern margin of the Massif Central close to the external part of the Alps. Occuring in a moderate seismicity area, this earthquake is remarkable for its very shallow focal depth (between 1 and 3 km), its magnitude, and the moderate to large damages it produced in several villages. InSAR interferograms indicated a shallow rupture about 4 km long reaching the surface and the reactivation of the ancient NE-SW La Rouviere normal fault in reverse faulting in agreement with the present-day E-W compressional tectonics. The peculiarity of this earthquake together with a poor coverage of the epicentral region by permanent seismological and geodetic stations triggered the mobilisation of the French post-seismic unit and the broad French scientific community from various institutions, with the deployment of geophysical instruments (seismological and geodesic stations), geological field surveys, and field evaluation of the intensity of the earthquake. Within 7 days after the mainshock, 47 seismological stations were deployed in the epicentral area to improve the Le Teil aftershocks locations relative to the French permanent seismological network (RESIF), monitor the temporal and spatial evolution of microearthquakes close to the fault plane and temporal evolution of the seismic response of 3 damaged historical buildings, and to study suspected site effects and their influence in the distribution of seismic damage. This seismological dataset, completed by data owned by different institutions, was integrated in a homogeneous archive and distributed through FDSN web services by the RESIF data center. This dataset, together with observations of surface rupture evidences, geologic, geodetic and satellite data, will help to unravel the causes and rupture mechanism of this earthquake, and contribute to account in seismic hazard assessment for earthquakes along the major regional Cévenne fault system in a context of present-day compressional tectonics

A Cysteine Selenosulfide Redox Switch for Protein Chemical Synthesis

The control of cysteine reactivity is of paramount importance for the synthesis of proteins using the native chemical ligation (NCL) reaction. We discovered that this goal can be achieved in a traceless manner during ligation by appending a simple N-selenoethyl group to cysteine. While in synthetic organic chemistry the cleavage of carbon-nitrogen bonds is notoriously difficult, we found that N-selenoethyl cysteine (SetCys) loses its selenoethyl arm in water under mild conditions upon reduction of its selenosulfide bond. Detailed mechanistic investigations uncover a novel mode of reactivity for Cys. Its implementation in a process enabling the modular and straightforward assembly of linear or backbone cyclized polypeptides is illustrated by the synthesis of biologically active cyclic hepatocyte growth factor variants.<br /

A cysteine selenosulfide redox switch for protein chemical synthesis

International audienceThe control of cysteine reactivity is of paramount importance for the synthesis of proteins using the native chemical ligation (NCL) reaction. We report that this goal can be achieved in a traceless manner during ligation by appending a simple N-selenoethyl group to cysteine. While in synthetic organic chemistry the cleavage of carbon-nitrogen bonds is notoriously difficult, we describe that N-selenoethyl cysteine (SetCys) loses its selenoethyl arm in water under mild conditions upon reduction of its selenosulfide bond. Detailed mechanistic investigations show that the cleavage of the selenoethyl arm proceeds through an anionic mechanism with assistance of the cysteine thiol group. The implementation of the SetCys unit in a process enabling the modular and straightforward assembly of linear or backbone cyclized polypeptides is illustrated by the synthesis of biologically active cyclic hepatocyte growth factor variants

Sensory availability and perception of table salt added during or after the cooking process: a case study with cooked carrots

International audienceOverconsumption of salt is a major concern due to its consequences on human health. Discretionary salt contributes significantly to salt intake but has received very little attention so far and it is not clearly targeted by recommendations. To determine whether domestic cooking practices can increase saltiness perception while reducing salt content, we set up a study on carrots cooked in a water bath. Salt was added either during or after the cooking process. Three types of salt were compared (Fleur de Sel, fine sea salt, and micronized salt) at two concentrations (regular and reduced). HPLC measurements were performed to control that overall salt content of carrots was similar between conditions at the same salt level. Pieces of carrots were submitted to sensory evaluation with an external panel. Participants had to rate salty taste intensity along with other descriptors.Preliminary data analyses tend to demonstrate that salty taste intensity was higher when the salt was added after the cooking process compared to in the cooking water. The influence of the type of salt is still to be analysed. Putative mechanisms related to salt availability and salt perception will be discussed. Expected results should allow to highlight practices in terms of table salt use, that can easily be adopted by consumers to increase the sensory availability of discretionary salt

A domestic-like carrot cooking methodology for multiple research applications

International audienceDomestic-oriented research focusing on food requires methodologies that closely mimic practices occurring in home kitchens while meeting scientific standards. Currently however, there is a lack of methodologies that can be implemented in both laboratory and home environments. This paper proposes a method that fulfills the scientific requirements of repeatability and reproducibility, while utilizing commonly available materials and processes found in the average household. The method is applied to the preparation, boiling, and seasoning of roots of Daucus carota L. ("carrots"), which can be employed in various scientific fields with only minor adjustments. Three scientific experiments utilizing this methodology are presented, namely sensory evaluation, ionic chromatography measurements, and NMR experiments. In the existing literature, numerous protocols have been used for carrot sample preparation, hindering direct comparisons between studies. In this paper we would like to highlight the ability of the methodology to enhance comparability, as well as its potential utilization in other research applications. The main principles underlying the proposed methodology can also be extrapolated to prepare samples of several other vegetables or cereals.•Comprehensive guidelines for standardizing the shapes, lengths, and widths of carrots are outlined, ensuring minimal variability while preserving the integrity of the raw material.•The cooking method for carrots is tailored to utilize commonly available household materials, while meeting scientific standards required for research purposes.•Seasoning practices involving readily available domestic materials, like commercial salt, are suggested

Influence of domestic salting practices on saltiness perception of cooked foods

International audienceOverconsumption of table salt is a social concern due to its consequences on human health. Discretionary salt contributes to salt intake but has received very little attention so far and it is not precisely targeted by recommendations.To determine whether domestic culinary practices can be improved to increase saltiness perception while reducing salt content, we set up two studies, each one focusing on one widely consumed foodstuff, namely carrots or pasta. Raw carrots and dry pasta were thermally processed (“cooked”) in boiling water. Table salt was added either during or after cooking. Three types of salt were compared (fleur de sel, fine sea salt, and micronized salt) at two concentrations (“regular” and “reduced”). Ionic chromatography measurements were performed to control that the overall sodium contents of carrots and of pasta were similar between conditions at the same salt concentration. 40°C samples of carrots and pasta were submitted to sensory evaluation, in dedicated sessions, with an external panel of 70 naïve participants. Saltiness, sweetness, sourness, bitterness and overall aroma were rated on linear scales. A Just-About-Right test was also performed to evaluate saltiness adequacy.Results from ANOVAs and multiple comparisons of means highlighted that salty taste intensity was significantly higher when salt was added after cooking compared to in cooking water, especially for the fleur de sel type of salt. Putative mechanisms related to salt availability in the mouth depending on the salting process, which could drive salt perception will be discussed.This study can be a basis for the improvement of salting practices, in terms of table salt use, which can easily be adopted by consumers to increase the sensory availability of discretionary salt whilst contributing to the worldwide effort to reduce dietary sodium intake. This work was supported by the Agence Nationale de la Recherche (ANR-19-CE21-0009 Sal&Mieux)

Semi-synthesis of a HGF/SF kringle one (K1) domain scaffold generates a potent in vivo MET receptor agonist

International audienc

Refine penetrance estimates in the main pathogenic variants of transthyretin hereditary (familial) amyloid polyneuropathy (TTR-FAP) using a new non-parametric approach (NPSE)

International audienceSignificant variability of phenotype and age of onset are well known in TTR-FAP associated to a wide spectrum of pathogenic TTR variants, among which Val30Met is the most frequent [1,2]. Recently, new therapeutic options became available that should be administered from the very onset of symptoms. In this context, the knowledge of the risk of being symptomatic for mutation carriers (penetrance) is essential to adjust the follow-up of carriers and for patientmanagement [3,4]. This study aims to refine penetrance estimates in the main pathogenic variants encountered in ourTTR-FAP population using a newly developed non parametric approach named NPSE for Non-Parametric Survival Estimate