Výsledky vyhledávání - "Catherine Caris-Veyrat"

Akademický článek

Interactions between Carotenoids from Marine Bacteria and Other Micronutrients: Impact on Stability and Antioxidant Activity

Autor: Charlotte Sy, Olivier Dangles, Patrick Borel, Catherine Caris-Veyrat

Publikováno v: Marine Drugs, Vol 13, Iss 11, Pp 7020-7039 (2015)

Recently isolated spore-forming pigmented marine bacteria Bacillus indicus HU36 are sources of oxygenated carotenoids with original structures (about fifteen distinct yellow and orange pigments with acylated d-glucosyl groups). In this study, we eval

Externí odkaz: https://doaj.org/article/de718f6c8aa24aa6aed69c04aeb2a142

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Effect of a carotenoid-producing Bacillus strain on intestinal barrier integrity and systemic delivery of carotenoids: A randomised trial in animals and humans

Autor: Sam Possemiers, Catherine Caris-Veyrat, Joris Michiels, Béatrice Gleize, Selin Bolca, Bouke Salden, Jeroen Degroote, Ad A.M. Masclee, Cindy Duysburgh, Yala Stevens, Daisy Jonkers, Maryam Majdeddin, Iris Pinheiro, Noémie Van Noten, Freddy J. Troost

Publikováno v: Journal of Functional Foods
Journal of Functional Foods, Elsevier, 2021, 80, pp.104445. ⟨10.1016/j.jff.2021.104445⟩
Journal of Functional Foods, Vol 80, Iss, Pp 104445-(2021)
Journal of Functional Foods, 2021, 80, pp.104445. ⟨10.1016/j.jff.2021.104445⟩
Journal of Functional Foods, 80:104445. Elsevier Science
JOURNAL OF FUNCTIONAL FOODS

International audience; The aim of the present study was to investigate effects of the carotenoid-producing Bacillus indicus strain PD01 on intestinal barrier function and its ability to survive passage through the gastrointestinal tract and to asses

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8eff4ac144b4b9bca64b11c93cb9a59c
https://hal.inrae.fr/hal-03249619

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Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults

Autor: Béatrice Gleize, Bruno Pereira, Isabelle Savary-Auzeloux, Charlotte Halimi, Marie-Agnès Peyron, Emmanuelle Reboul, Caroline Buffière, Nathalie Meunier, Manon Hiolle, Françoise Nau, Catherine Caris-Veyrat, Ruddy Richard

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩

International audience; Scope: The specific effect of the food matrix structure on fat-soluble micronutrient bioavailability is only partly understood. Evaluating fat-soluble micronutrient bioavailability after consumption of foods displaying similar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cda58ced2e55eae0e6be6db1ecd5778
https://hal.inrae.fr/hal-02976032/document

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Mechanisms Governing the Transfer of Pure and Plant Matrix Carotenoids Toward Emulsified Triglycerides

Autor: Pascale Goupy, Faiza Hammaz, Charlotte Halimi, Catherine Caris-Veyrat, Claude Genot, Patrick Borel

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2020, 14 p. ⟨10.1002/mnfr.201900911⟩
Molecular Nutrition and Food Research, 2020, 14 p. ⟨10.1002/mnfr.201900911⟩

Scope The study aims to assess the role of factors assumed to be involved in the transfer of carotenoids from plant matrices to dietary emulsions in the upper digestive tract. Methods and Results Transfer is first measured as a function of time of pu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e9b0b1c5c3f560e78b4421bc8093e73
https://hal.archives-ouvertes.fr/hal-02475159

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The Effect of an Iron Supplement on Lycopene Metabolism and Absorption During Digestion in Healthy Humans

Autor: Chureeporn Chitchumroonchokchai, Rachel E. Kopec, Béatrice Gleize, Catherine Caris-Veyrat, Jean-Paul Bernard, Sophie Morange, Patrick Borel, Marion Nowicki

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, 2019, 63 (22), pp.1900644. ⟨10.1002/mnfr.201900644⟩
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2019, 63 (22), pp.1900644. ⟨10.1002/mnfr.201900644⟩

International audience; Scope: To investigate the formation and absorption of lycopene (LYC) metabolites in the human upper gastrointestinal lumen, in the absence and presence of iron. Methods: Healthy males (n = 7) consumed test meals that deliver �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::629bc35154bda1cc682e0db5690e0e2d
https://hal-amu.archives-ouvertes.fr/hal-02487069

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Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization

Autor: Catherine M.G.C. Renard, Catherine Caris-Veyrat, Jiahao Yu, Lianfu Zhang, Béatrice Gleize

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2019, 296, pp.9-16. ⟨10.1016/j.foodchem.2019.05.188⟩

International audience; Z-lycopene isomers are more bioavailable than all-E-lycopene, especially 5-Z-lycopene. Based on our observations, the addition of unblanched onion could favor Z-isomerization of lycopene (by more than 94%) during heating tomat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05262399de4b39973d1676e2d823895d
https://hal.inrae.fr/hal-02627516

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A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

Autor: Béatrice Gleize, Lianfu Zhang, Catherine M.G.C. Renard, Catherine Caris-Veyrat, Jiahao Yu

Publikováno v: Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (6), pp.3589-3602. ⟨10.1039/c9fo00208a⟩

A D-optimal mixture design was used to study the effects of onion and extra virgin olive oil (EVOO) on lycopene Z-isomerization, lycopene diffusion into oil (expressed as a partition factor between tomato-based puree and oil) and in vitro bioaccessib

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9077dc06475a2bc4e231ba6ae7e35e9
https://hal.archives-ouvertes.fr/hal-02196133

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Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

Autor: P. Reling, Cécile Labadie, Cédric Gaillard, Catherine Caris-Veyrat, Stéphane Georgé, Caroline Garcia, David Page, Pascale Goupy, Romain Bott, Nathalie Bernoud-Hubac, Baptiste Fourmaux

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2019, 274, pp.500--509
Food Chemistry, Elsevier, 2019, 274, pp.500-509. ⟨10.1016/j.foodchem.2018.08.062⟩
Food Chemistry, 2019, 274, pp.500-509. ⟨10.1016/j.foodchem.2018.08.062⟩

International audience; Lycopene bioaccessibility is enhanced by processing, as explained by the destructuration of plant tissues, making diffusion easier. However, in tomato, the relationship between grinding intensity and lycopene release from pure

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13f6f2f17fef7ab9acf504ce4e171a80
https://hal.archives-ouvertes.fr/hal-02003468

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Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil

Autor: Lianfu Zhang, Catherine M.G.C. Renard, Jiahao Yu, Béatrice Gleize, Catherine Caris-Veyrat

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2019, 113, 9 p. ⟨10.1016/j.lwt.2019.108284⟩

Tomatoes, the major sources of lycopene in human diet, are often processed into multi-ingredient products that contain vegetable oil and onion. Microwave heating (250 W for 20 min) tomato-based purees in the presence of both onion and extra virgin ol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::344dd0280187194cc155b507d80d2b3a
https://hal.archives-ouvertes.fr/hal-02196142

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