Výsledky vyhledávání - "Chantal Cauty"

Akademický článek

Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria

Autor: Song Huang, Chantal Cauty, Anne Dolivet, Yves Le Loir, Xiao Dong Chen, Pierre Schuck, Gwénaël Jan, Romain Jeantet

Publikováno v: Journal of Functional Foods, Vol 23, Iss , Pp 453-463 (2016)

Preservation of probiotics represents a challenge as the probiotic market increases. A simplified process from growth to drying of probiotics was investigated by utilizing sweet whey as a double-used medium. Its total solid content (TS) was increased

Externí odkaz: https://doaj.org/article/1ab085bcfa3145b3b69cf3c02607bd0d

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Akademický článek

Growth in Hyper-Concentrated Sweet Whey Triggers Multi Stress Tolerance and Spray Drying Survival in Lactobacillus casei BL23: From the Molecular Basis to New Perspectives for Sustainable Probiotic Production

Autor: Song Huang, Floriane Gaucher, Chantal Cauty, Julien Jardin, Yves Le Loir, Romain Jeantet, Xiao Dong Chen, Gwénaël Jan

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)

Lactobacillus casei BL23 has a recognized probiotic potential, which includes immune modulation, protection toward induced colitis, toward induced colon cancer and toward dissemination of pathogens. In L. casei, as well as in other probiotics, both p

Externí odkaz: https://doaj.org/article/c2aded0042ad42c2a43a17a5ea8c39a5

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Akademický článek

Mutation of the Surface Layer Protein SlpB Has Pleiotropic Effects in the Probiotic Propionibacterium freudenreichii CIRM-BIA 129

Publikováno v: Frontiers in Microbiology, Vol 9 (2018)

Propionibacterium freudenreichii is a beneficial Gram-positive bacterium, traditionally used as a cheese-ripening starter, and currently considered as an emerging probiotic. As an example, the P. freudenreichii CIRM-BIA 129 strain recently revealed p

Externí odkaz: https://doaj.org/article/fbe940795bd44f8495c3436ae2cc71d0

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Akademický článek

Staphylococcus aureus Extracellular Vesicles Elicit an Immunostimulatory Response in vivo on the Murine Mammary Gland

Autor: Natayme R. Tartaglia, Koen Breyne, Evelyne Meyer, Chantal Cauty, Julien Jardin, Denis Chrétien, Aurélien Dupont, Kristel Demeyere, Nadia Berkova, Vasco Azevedo, Eric Guédon, Yves Le Loir

Publikováno v: Frontiers in Cellular and Infection Microbiology, Vol 8 (2018)

Staphylococcus aureus is a major pathogen responsible for bovine mastitis, the most common and costly disease affecting dairy cattle. S. aureus naturally releases extracellular vesicles (EVs) during its growth. EVs play an important role in the bacte

Externí odkaz: https://doaj.org/article/5aba7410b8a043e2b24b0afb293da50b

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Akademický článek

Contribution of sortase SrtA2 to Lactobacillus casei BL23 inhibition of Staphylococcus aureus internalization into bovine mammary epithelial cells.

Autor: Renata F S Souza, Julien Jardin, Chantal Cauty, Lucie Rault, Damien S Bouchard, Luis G Bermúdez-Humarán, Philippe Langella, Vicente Monedero, Núbia Seyffert, Vasco Azevedo, Yves Le Loir, Sergine Even

Publikováno v: PLoS ONE, Vol 12, Iss 3, p e0174060 (2017)

Probiotics have been considered as a promising strategy to prevent various diseases in both humans and animals. This approach has gained interest in recent years as a potential means to control bovine mastitis. In a previous study, we found that seve

Externí odkaz: https://doaj.org/article/4b6b01378a4d4f12b1ebcb141f1144d8

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The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy

Autor: Christelle Lopez, Anne Dolivet, Nadine Leconte, Gwénaël Jan, Arlette Leduc, Xiaoxi Wu, Sameh Obeid, Frédéric Gaucheron, Chantal Cauty, Florence Rousseau, Fanny Guyomarc'H, Gaëlle Tanguy

Publikováno v: Food Research International
Food Research International, Elsevier, 2019, ⟨10.1016/j.foodres.2019.108847⟩
Food Research International, Elsevier, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩

The rheological properties and microstructure of dairy gels involve the connectivity between milk fat globules (MFG) and casein micelles that is affected by technological processes such as milk homogenization and heat treatment. The underlying mechan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ef9a277ca863a178ce0938b78df3103
https://hal.archives-ouvertes.fr/hal-02405809

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The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

Autor: Pascaline Hamon, Marie Chevallier, Christelle Lopez, Jonathan Thevenot, Chantal Cauty, Florence Rousseau, Thomas Croguennec, Alain Riaublanc

Publikováno v: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2019, 563, pp.217-225. ⟨10.1016/j.colsurfa.2018.12.001⟩

Whey protein microgels (WPM) are highly stable on heating and form Pickering-like emulsions exhibiting long-term resistance to coalescence. However, the heat stability of WPM emulsions is unclear and depends on the emulsion characteristics (WPM conce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e3ec9ba1b9150d61a329362c8d625bf
https://hal.archives-ouvertes.fr/hal-01961395

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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Autor: Xiaoxi Wu, Sameh Obeid, Hervé Guillemin, Christelle Lopez, Stéphane Pezennec, Fanny Guyomarc'H, Marie-Hélène Famelart, Grégory Francius, Frédéric Gaucheron, Chantal Cauty

Publikováno v: Colloids and Surfaces B: Biointerfaces
Colloids and Surfaces B: Biointerfaces, Elsevier, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩

The surface of milk fat globules consists of a biological membrane rich in polar lipids and glycoproteins. However, high shear stress applied upon homogenization disrupts the membrane and leads to the adsorption of casein micelles, as the major prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6075aca6b0365a729e266f03179ab3c7
https://hal.archives-ouvertes.fr/hal-02215870/file/1-s2.0-S0927776519304977-main.pdf

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Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane

Autor: Fanny Guyomarc'H, Chantal Cauty, Christelle Lopez

Publikováno v: European Journal of Lipid Science and Technology
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2018, pp.1800201. ⟨10.1002/ejlt.201800201⟩
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2019, 121 (1), pp.1800201. ⟨10.1002/ejlt.201800201⟩

Many food products are oil in water (O/W) emulsions. Milk has the specificity to be a natural O/W emulsion secreted by the lactating cells. The milk fat globules are recognized as being efficient conveyors of energyin the form of triacylglycerols and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1129dcb925fdf70f5bf698b8618a246
https://hal.archives-ouvertes.fr/hal-01966246

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Pepsin diffusion in dairy gels depends on casein concentration and microstructure

Autor: Chantal Cauty, Juliane Floury, David Legland, Didier Dupont, Jonathan Thevenot

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 223, pp.54-61. ⟨10.1016/j.foodchem.2016.12.014⟩
9. Imaging The Cell 2017
9. Imaging The Cell 2017, Jun 2017, Rennes, France
5. International Conference on Food Digestion
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017

The gastric digestion is the result of physical disintegration and enzymatic reactions leading to the release of nutrients from the food matrix to be absorbed in the upper intestinal tract. Recent works have shown on mini-pig model that the digestion

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03d559382c3dfcd2dc506334000a2be4
https://hal.archives-ouvertes.fr/hal-01426768

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