Difference in astringency of the main pea protein fractions

Interactions between food and saliva govern complex mouthfeel perceptions such as astringency. Herein, we present a study of the interactions of salivary proteins with the main pea protein fractions that are obtained by isoelectric and salt precipitation (legumin-rich, vicilin-rich and albumin-rich fractions). The sensory evaluations performed on protein solutions by trained panelists evidenced that all three protein fractions exhibit a basal level of astringency, but that the albumin fraction was perceived as the most astringent one. All three fractions induced significant but comparable loss of salivary lubrication. Yet, when compared to the other fractions, the albumin fraction showed the formation of a thicker and more rigid film on salivary conditioning film-coated sensors as measured using a quartz crystal microbalance with dissipation monitoring (QCM-D). We also present proteomics studies on the precipitates obtained from the mixtures of saliva and pea protein fractions. Protein identification finds a pool of salivary proteins involved in non-specific interactions with all the three pea protein fractions. Yet, 13 pea proteins specific to the albumin fraction were identified as being involved in specific interactions with salivary proteins. Several of these proteins are part of the plant defense mechanisms and are likely to interact with many salivary proteins. This could explain the higher number of salivary proteins found in the precipitate induced by the albumin fraction when compared to the other two. These quantitative results increase the understanding of the complex links between plant protein-salivary protein interactions and astringency

To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?

Aromatic perception of yogurts depends on both protein-flavour binding in the matrix and texture-flavourinteractions. The aim of this work is to study the flavour binding abilities of controlled whey proteinaggregates (WPA) with specific texture properties, and relate it to sensory properties of low-fat setyogurts.Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA orwhey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained fromWPI through a controlled process. Their retention capacity was determined by static headspace gaschromatography (GC), using the phase ratio variation (PRV) method. Flavoured low-fat yogurts wereevaluated by 15 trained judges for Quantitative Descriptive Analysis. 15 attributes were used to describetexture, taste and flavour of the yogurts.Results in GC showed that the type of protein added influenced the retention of flavour compounds inlow-fat yogurts. The retention capacity of WPA depended on the flavour compounds and theirphysicochemical properties. As an example, benzaldehyde was significantly more retained by WPI thanby WPA whereas there was no difference for hydrophilic compounds such as diacetyl and pyrazine.These results can be related to a modification of the balance of the aroma perceived by the panellistsrather than a clear modification of the global strawberry intensity. Texture differences identified by thepanellists also impacted flavour perception.Instrumental measurements and sensory analysis are two complementary approaches to gain knowledgeon protein-flavour interactions. Further research will focus on the most retained compounds to preciselycharacterize the nature and the type of interaction occurring with WPA. This work could haveapplications in the dairy industry to produce 100% dairy products as the WPA investigated have positiveimpacts on both texture and flavour perception of low-fat yogurts

To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?

Aromatic perception of yogurts depends on both protein-flavour binding in the matrix and texture-flavourinteractions. The aim of this work is to study the flavour binding abilities of controlled whey proteinaggregates (WPA) with specific texture properties, and relate it to sensory properties of low-fat setyogurts.Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA orwhey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained fromWPI through a controlled process. Their retention capacity was determined by static headspace gaschromatography (GC), using the phase ratio variation (PRV) method. Flavoured low-fat yogurts wereevaluated by 15 trained judges for Quantitative Descriptive Analysis. 15 attributes were used to describetexture, taste and flavour of the yogurts.Results in GC showed that the type of protein added influenced the retention of flavour compounds inlow-fat yogurts. The retention capacity of WPA depended on the flavour compounds and theirphysicochemical properties. As an example, benzaldehyde was significantly more retained by WPI thanby WPA whereas there was no difference for hydrophilic compounds such as diacetyl and pyrazine.These results can be related to a modification of the balance of the aroma perceived by the panellistsrather than a clear modification of the global strawberry intensity. Texture differences identified by thepanellists also impacted flavour perception.Instrumental measurements and sensory analysis are two complementary approaches to gain knowledgeon protein-flavour interactions. Further research will focus on the most retained compounds to preciselycharacterize the nature and the type of interaction occurring with WPA. This work could haveapplications in the dairy industry to produce 100% dairy products as the WPA investigated have positiveimpacts on both texture and flavour perception of low-fat yogurts

To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?

Aromatic perception of yogurts depends on both protein-flavour binding in the matrix and texture-flavourinteractions. The aim of this work is to study the flavour binding abilities of controlled whey proteinaggregates (WPA) with specific texture properties, and relate it to sensory properties of low-fat setyogurts.Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA orwhey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained fromWPI through a controlled process. Their retention capacity was determined by static headspace gaschromatography (GC), using the phase ratio variation (PRV) method. Flavoured low-fat yogurts wereevaluated by 15 trained judges for Quantitative Descriptive Analysis. 15 attributes were used to describetexture, taste and flavour of the yogurts.Results in GC showed that the type of protein added influenced the retention of flavour compounds inlow-fat yogurts. The retention capacity of WPA depended on the flavour compounds and theirphysicochemical properties. As an example, benzaldehyde was significantly more retained by WPI thanby WPA whereas there was no difference for hydrophilic compounds such as diacetyl and pyrazine.These results can be related to a modification of the balance of the aroma perceived by the panellistsrather than a clear modification of the global strawberry intensity. Texture differences identified by thepanellists also impacted flavour perception.Instrumental measurements and sensory analysis are two complementary approaches to gain knowledgeon protein-flavour interactions. Further research will focus on the most retained compounds to preciselycharacterize the nature and the type of interaction occurring with WPA. This work could haveapplications in the dairy industry to produce 100% dairy products as the WPA investigated have positiveimpacts on both texture and flavour perception of low-fat yogurts

Higher Pericyte Content and Secretory Activity of Microfragmented Human Adipose Tissue Compared to Enzymatically Derived Stromal Vascular Fraction

Autologous adipose tissue is used for tissue repletion and/or regeneration as an intact lipoaspirate or as enzymatically derived stromal vascular fraction (SVF), which may be first cultured into mesenchymal stem cells (MSCs). Alternatively, transplant of autologous adipose tissue mechanically fragmented into submillimeter clusters has recently showed remarkable efficacy in diverse therapeutic indications. To document the biologic basis of the regenerative potential of microfragmented adipose tissue, we first analyzed the distribution of perivascular presumptive MSCs in adipose tissue processed with the Lipogems technology, observing a significant enrichment in pericytes, at the expense of adventitial cells, as compared to isogenic enzymatically processed lipoaspirates. The importance of MSCs as trophic and immunomodulatory cells, due to the secretion of specific factors, has been described. Therefore, we investigated protein secretion by cultured adipose tissue clusters or enzymatically derived SVF using secretome arrays. In culture, microfragmented adipose tissue releases many more growth factors and cytokines involved in tissue repair and regeneration, noticeably via angiogenesis, compared to isogenic SVF. Therefore, we suggest that the efficient tissue repair/regeneration observed after transplantation of microfragmented adipose tissue is due to the secretory ability of the intact perivascular niche. Stem Cells Translational Medicine 2018;7:876–886

A multisensory approach to study texture and flavour perception in low-fat yogurts

Texture and flavour are crucial for low-fat yogurts acceptance and consumer pleasure. Taking into account the dynamic dimension of perception is essential to understand texture-flavour interactions occurring in complex foods and achieve desirable sensory characteristics for consumers. This work aims to study the impact of texture modifications on the perception of flavour in low-fat set-type yogurts enriched with tailored Whey Protein Aggregates (WPA). Two complementary sensory methods were performed: the reference method for static evaluation (Quantitative Descriptive Analysis (QDA)) and an original approach of dynamic evaluation (Temporal Dominance of Sensations (TDS)). Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA or whey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained from WPI through a controlled process. Two trained panels (n=15) evaluated texture and flavour properties of the yogurts using respectively QDA and TDS by sensory modality (texture and flavour) with a multi-intake approach. For the same protein concentration, yogurts enriched with WPI were perceived as firm and brittle whereas yogurts enriched with WPA were perceived as viscous and melting. These differences evidenced by the QDA panel were complemented by the TDS results which provided information about the sequence of attributes that were dominant during consumption. Texture differences impacted aroma perception not only by changing the intensity perceived, but also by modifying the sequence of sensory attributes perceived as dominant throughout consumption. Thanks to the complementarity between QDA and TDS it was evidenced that the use of WPA has an impact on both texture and aroma perception, which was confirmed by instrumental measurements. Combination of static and dynamic methods allows a complete characterization of yogurts which is very useful to improve the texture and/or flavour of yogurts during consumption in order to offer a better food experience for consumers

A multisensory approach to study texture and flavour perception in low-fat yogurts

Texture and flavour are crucial for low-fat yogurts acceptance and consumer pleasure. Taking into account the dynamic dimension of perception is essential to understand texture-flavour interactions occurring in complex foods and achieve desirable sensory characteristics for consumers. This work aims to study the impact of texture modifications on the perception of flavour in low-fat set-type yogurts enriched with tailored Whey Protein Aggregates (WPA). Two complementary sensory methods were performed: the reference method for static evaluation (Quantitative Descriptive Analysis (QDA)) and an original approach of dynamic evaluation (Temporal Dominance of Sensations (TDS)). Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA or whey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained from WPI through a controlled process. Two trained panels (n=15) evaluated texture and flavour properties of the yogurts using respectively QDA and TDS by sensory modality (texture and flavour) with a multi-intake approach. For the same protein concentration, yogurts enriched with WPI were perceived as firm and brittle whereas yogurts enriched with WPA were perceived as viscous and melting. These differences evidenced by the QDA panel were complemented by the TDS results which provided information about the sequence of attributes that were dominant during consumption. Texture differences impacted aroma perception not only by changing the intensity perceived, but also by modifying the sequence of sensory attributes perceived as dominant throughout consumption. Thanks to the complementarity between QDA and TDS it was evidenced that the use of WPA has an impact on both texture and aroma perception, which was confirmed by instrumental measurements. Combination of static and dynamic methods allows a complete characterization of yogurts which is very useful to improve the texture and/or flavour of yogurts during consumption in order to offer a better food experience for consumers

A multisensory approach to study texture and flavour perception in low-fat yogurts

Texture and flavour are crucial for low-fat yogurts acceptance and consumer pleasure. Taking into account the dynamic dimension of perception is essential to understand texture-flavour interactions occurring in complex foods and achieve desirable sensory characteristics for consumers. This work aims to study the impact of texture modifications on the perception of flavour in low-fat set-type yogurts enriched with tailored Whey Protein Aggregates (WPA). Two complementary sensory methods were performed: the reference method for static evaluation (Quantitative Descriptive Analysis (QDA)) and an original approach of dynamic evaluation (Temporal Dominance of Sensations (TDS)). Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA or whey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained from WPI through a controlled process. Two trained panels (n=15) evaluated texture and flavour properties of the yogurts using respectively QDA and TDS by sensory modality (texture and flavour) with a multi-intake approach. For the same protein concentration, yogurts enriched with WPI were perceived as firm and brittle whereas yogurts enriched with WPA were perceived as viscous and melting. These differences evidenced by the QDA panel were complemented by the TDS results which provided information about the sequence of attributes that were dominant during consumption. Texture differences impacted aroma perception not only by changing the intensity perceived, but also by modifying the sequence of sensory attributes perceived as dominant throughout consumption. Thanks to the complementarity between QDA and TDS it was evidenced that the use of WPA has an impact on both texture and aroma perception, which was confirmed by instrumental measurements. Combination of static and dynamic methods allows a complete characterization of yogurts which is very useful to improve the texture and/or flavour of yogurts during consumption in order to offer a better food experience for consumers

A multisensory approach to study texture and flavour perception in low-fat yogurts

Texture and flavour are crucial for low-fat yogurts acceptance and consumer pleasure. Taking into account the dynamic dimension of perception is essential to understand texture-flavour interactions occurring in complex foods and achieve desirable sensory characteristics for consumers. This work aims to study the impact of texture modifications on the perception of flavour in low-fat set-type yogurts enriched with tailored Whey Protein Aggregates (WPA). Two complementary sensory methods were performed: the reference method for static evaluation (Quantitative Descriptive Analysis (QDA)) and an original approach of dynamic evaluation (Temporal Dominance of Sensations (TDS)). Low-fat set style yogurts prepared by adding three concentrations (0.5%, 1.0%, 1.5%) of extra WPA or whey protein isolate (WPI) were flavoured with a model strawberry flavour. WPA were obtained from WPI through a controlled process. Two trained panels (n=15) evaluated texture and flavour properties of the yogurts using respectively QDA and TDS by sensory modality (texture and flavour) with a multi-intake approach. For the same protein concentration, yogurts enriched with WPI were perceived as firm and brittle whereas yogurts enriched with WPA were perceived as viscous and melting. These differences evidenced by the QDA panel were complemented by the TDS results which provided information about the sequence of attributes that were dominant during consumption. Texture differences impacted aroma perception not only by changing the intensity perceived, but also by modifying the sequence of sensory attributes perceived as dominant throughout consumption. Thanks to the complementarity between QDA and TDS it was evidenced that the use of WPA has an impact on both texture and aroma perception, which was confirmed by instrumental measurements. Combination of static and dynamic methods allows a complete characterization of yogurts which is very useful to improve the texture and/or flavour of yogurts during consumption in order to offer a better food experience for consumers