Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

This study aimed to perform Temporal Dominance of Sensations by modality (M-TDS) combined with a multi-intake approach to investigate texture and flavor perception in semi-solid products. Trained panelists (n = 15) evaluated fat-free strawberry yogurts enriched with functional proteins involving texture modifications. As yogurt is a semi-solid product, its in-mouth residence time is short. A multi-intake approach was therefore expected to give more reliable information about the sensory properties perceived by panelists. The two modalities of texture and flavor were analyzed separately to characterize the effect of added proteins. Trials were made according to an experimental design with two factors (protein type and concentration) and three levels each. Different statistical treatments, taking or not the temporality of attributes into account, were performed on standardized and non-standardized data. The implementation of M-TDS was essential to highlight differences of flavor perception in addition to the more evident texture modifications. The study of sensory trajectories evidenced that texture modifications, induced by the use of different whey proteins, slightly modified the perception of flavor and sweetness. The global flavor perception of the samples varied with the number of spoons, which particularly impacted the taste attributes. This study highlighted the importance of using M-TDS when studying texture and flavor in semi-solid products, and the relevance of the multi-intake approach to characterize flavor perception. This methodology enabled panelists to evidence both marked texture differences and subtler flavor modifications, and these useful data were emphasized by combining different statistical treatments

Righting a Wrong: Woodrow Wilson, Warren G. Harding, and the Espionage Act Prosecutions

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Damaged DNA Binding Protein 2 Plays a Role in Breast Cancer Cell Growth

The Damaged DNA binding protein 2 (DDB2), is involved in nucleotide excision repair as well as in other biological processes in normal cells, including transcription and cell cycle regulation. Loss of DDB2 function may be related to tumor susceptibility. However, hypothesis of this study was that DDB2 could play a role in breast cancer cell growth, resulting in its well known interaction with the proliferative marker E2F1 in breast neoplasia. DDB2 gene was overexpressed in estrogen receptor (ER)-positive (MCF-7 and T47D), but not in ER-negative breast cancer (MDA-MB231 and SKBR3) or normal mammary epithelial cell lines. In addition, DDB2 expression was significantly (3.0-fold) higher in ER-positive than in ER-negative tumor samples (P = 0.0208) from 16 patients with breast carcinoma. Knockdown of DDB2 by small interfering RNA in MCF-7 cells caused a decrease in cancer cell growth and colony formation. Inversely, introduction of the DDB2 gene into MDA-MB231 cells stimulated growth and colony formation. Cell cycle distribution and 5 Bromodeoxyuridine incorporation by flow cytometry analysis showed that the growth-inhibiting effect of DDB2 knockdown was the consequence of a delayed G1/S transition and a slowed progression through the S phase of MCF-7 cells. These results were supported by a strong decrease in the expression of S phase markers (Proliferating Cell Nuclear Antigen, cyclin E and dihydrofolate reductase). These findings demonstrate for the first time that DDB2 can play a role as oncogene and may become a promising candidate as a predictive marker in breast cancer

Transcriptional Profiling in Pathogenic and Non-Pathogenic SIV Infections Reveals Significant Distinctions in Kinetics and Tissue Compartmentalization

Simian immunodeficiency virus (SIV) infection leads to AIDS in experimentally infected macaques, whereas natural reservoir hosts exhibit limited disease and pathology. It is, however, unclear how natural hosts can sustain high viral loads, comparable to those observed in the pathogenic model, without developing severe disease. We performed transcriptional profiling on lymph node, blood, and colon samples from African green monkeys (natural host model) and Asian pigtailed macaques (pathogenic model) to directly compare gene expression patterns during acute pathogenic versus non-pathogenic SIV infection. The majority of gene expression changes that were unique to either model were detected in the lymph nodes at the time of peak viral load. Results suggest a shift toward cellular stress pathways and Th1 profiles during pathogenic infection, with strong and sustained type I and II interferon responses. In contrast, a strong type I interferon response was initially induced during non-pathogenic infection but resolved after peak viral load. The natural host also exhibited controlled Th1 profiles and better preservation of overall cell homeostasis. This study identified gene expression patterns that are specific to disease susceptibility, tissue compartmentalization, and infection duration. These patterns provide a unique view of how host responses differ depending upon lentiviral infection outcome

Extracorporeal Membrane Oxygenation for Severe Acute Respiratory Distress Syndrome associated with COVID-19: An Emulated Target Trial Analysis.

RATIONALE: Whether COVID patients may benefit from extracorporeal membrane oxygenation (ECMO) compared with conventional invasive mechanical ventilation (IMV) remains unknown. OBJECTIVES: To estimate the effect of ECMO on 90-Day mortality vs IMV only Methods: Among 4,244 critically ill adult patients with COVID-19 included in a multicenter cohort study, we emulated a target trial comparing the treatment strategies of initiating ECMO vs. no ECMO within 7 days of IMV in patients with severe acute respiratory distress syndrome (PaO2/FiO2 <80 or PaCO2 ≥60 mmHg). We controlled for confounding using a multivariable Cox model based on predefined variables. MAIN RESULTS: 1,235 patients met the full eligibility criteria for the emulated trial, among whom 164 patients initiated ECMO. The ECMO strategy had a higher survival probability at Day-7 from the onset of eligibility criteria (87% vs 83%, risk difference: 4%, 95% CI 0;9%) which decreased during follow-up (survival at Day-90: 63% vs 65%, risk difference: -2%, 95% CI -10;5%). However, ECMO was associated with higher survival when performed in high-volume ECMO centers or in regions where a specific ECMO network organization was set up to handle high demand, and when initiated within the first 4 days of MV and in profoundly hypoxemic patients. CONCLUSIONS: In an emulated trial based on a nationwide COVID-19 cohort, we found differential survival over time of an ECMO compared with a no-ECMO strategy. However, ECMO was consistently associated with better outcomes when performed in high-volume centers and in regions with ECMO capacities specifically organized to handle high demand. This article is open access and distributed under the terms of the Creative Commons Attribution Non-Commercial No Derivatives License 4.0 (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Étude de l'influence des procédés et de la formulation sur l'arôme du pain (contribution des techniques de piégeage des composés volatils au cours de la cuisson et en conditions de mastication)

Ces travaux ont pour objectif de décrire l impact de la congélation et de la précuisson, ainsi que l impact d ingrédients à bénéfice santé sur le développement de l arôme du pain. Les propriétés physiques et la flaveur globale des produits ont été analysées sensoriellement et instrumentalement. Ce travail a nécessité l optimisation d une technique d extraction des composés volatils permettant d obtenir des extraits représentatifs de l odeur du pain. Deux techniques d extraction en conditions dynamiques ont ensuite été développées: un prototype de bouche artificielle qui reproduit les conditions de mastication en bouche humaine et qui extrait les composés volatils responsables de l arôme du pain, ainsi qu un système assurant le piégéage des composés volatils libérés au cours de la cuisson des pains. Il a été demontré que les étapes de précuisson et de congélation n avaient pas d influence sur la qualité organoleptique des produits pour un même niveau de cuisson. L analyse de différentes formules avec des qualités nutritionnelles améliorées (pain sans gluten, pain enrichi en fibres (inuline), pain complet enrichi en phytase) a mis en évidence l impact de ces formulations sur le profil aromatique du pain. Il a alors été démontré que l ajout d inuline accélère la cuisson des pains. De plus, pour un même niveau de cuisson, l inuline modifie peu la perception des pains, ce qui en fait une perspective intéressante pour améliorer leur qualité nutritionnelle sans modifier leur appréciation par les consommateurs. Par ailleurs, l étude de la cinétique de cuisson de ces pains a permis d identifier des indicateurs physiques de l évolution de la réaction de MaillardThis work aims to describe the impact of freezing and partbaking, as well as the impact of functional ingredients on the development of the aroma of bread. The physical properties and the overall flavor of the products were analyzed sensory and instrumentally. This work required the optimization of an extraction technique of volatile compounds to obtain extracts representative of the smell of bread. Two extraction techniques in dynamic conditions were then developed: an artificial mouth device that mimics the conditions of human mastication and which was able to extract the volatile compounds responsible for the aroma of bread, and a system which permits the trapping of volatile compounds released during the baking of bread. Results demonstrated that the freezing and partbaking stages did not affect the organoleptic quality of products. The analysis of different formulations with improved nutritional qualities (gluten-free bread, bread enriched with fiber (inulin), bread enriched with phytase) highlighted the impact of these formulations on the flavor profile of the bread. It was shown that adding inulin accelerates bread baking. In addition, for the same level of baking, inulin modifies a little the perception of breads, which makes it an attractive prospect to improve their nutritional quality without affecting their appreciation by consumers. Furthermore, the study of the kinetics of the bread baking permitted to identify physical indicators of the evolution of the Maillard reactionNANTES-BU Sciences (441092104) / SudocSudocFranceF

Perception de la texture et de l'arôme des pommes (recherche de marqueurs biochimiques et contribution d'une bouche artificielle)

La texture et l arôme sont les deux principaux critères de la qualité organoleptique des pommes. La problématique de cette thèse repose sur la compréhension du rôle de ces deux critères sur la qualité organoleptique des pommes à post-récolte, et du lien pouvant exister entre l évolution de ces fruits et la perception sensorielle de ces attributs. La première partie de ce travail a permis d identifier les marqueurs biochimiques de l évolution de la texture des pommes. L influence de la solubilisation et la dépolymérisation des pectines sur la texture a ainsi été plus particulièrement observée. La deuxième partie de cette thèse présente la conception d une nouvelle technique d extraction d arôme de pommes, nommée bouche artificielle , ainsi que la mise au point d un outil de validation de ce prototype par une méthodologie d analyse statistique de la texture d image.Dans une dernière partie, les molécules odorantes des pommes ont été identifiées parmi l ensemble des composés volatils préalablement extraits à l aide de la bouche artificielle. Parmi elles, les molécules odorantes responsables de l arôme des pommes ont été mises en évidence grâce à l étude des relations entre ces molécules et les attributs sensoriels liés à l arôme et à l odeur des pommesTexture and aroma are the two main apple quality characteristics. The aim of this work is based on the comprehension of the role of these properties on fruit quality perception during post-harvest period of storage, and to study their evolution during that period. The first part of this study made it possible to identify the biochemical markers of the texture evolution of apples, which are, the solubilization and the depolymerization of pectins. The second part of this work presents the development of a new extraction technique of apples aroma, named artificial mouth , as well as that of a validation tool of this prototype by a methodology of statistical analysis of the texture of image. In a last part, the odorous molecules of apples were identified using this artificial mouth. Among them, the odorous molecules responsible for apples aroma were also distinguishedNANTES-BU Sciences (441092104) / SudocSudocFranceF

Potentialities of the InnOscent chromatographic system for wine aroma analysis

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Sourdough volatile compounds and their contribution to bread : A review

International audienceBackground: Sourdough has been used in bread production for decades to improve its preservation, texture and flavor. Today it is mostly used as a bread flavor improver. For many years, bread volatile compounds have been referenced and more than 540 have now been reported. In contrast, sourdough volatile compounds have been less studied. No listing of these compounds has been previously carried out and their origins have not been reported in a review. Scope and Approach: The scope of this review is to detail the volatile compounds previously reported in sourdough and sourdough bread in order to highlight the most common ones. Methods for studying volatiles in sourdough and sourdough bread are first listed. Then the volatile compounds identified from previous papers about sourdough aroma are characterized to understand their origins and their contribution to bread aroma. Key Findings and Conclusions: According to this review, the main extraction technique applied to sour-dough and sourdough bread is headspace solid-phase micro-extraction. To date, 196 volatile compounds have been reported in sourdough and sourdough bread including 43 aldehydes, 35 alcohols, 33 esters, 19 ketones, 14 acids, 13 furans, 11 pyrazines, 2 lactones, 2 sulfurs, 21 others and alkanes. The most recent characteristics of most of these volatile compounds (origins, odors and odor thresholds) are reported as well as their presence in sourdough, sourdough bread or bread. This report underlines the production levers that could modify sourdough and bread aroma

Etude des vitesses de synthèse et des « turn over » d'enzymes pancréatiques chez le rat en croissance sous l'effet d'une malnutrition protéinocalorique (MPE) suivie d'une réalimentation équilibrée (RE)

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