Proteolysis of casein micelles by Pseudomonas fluorescens CNRZ 798 contributes to the destabilisation of UHT milk during its storage

Autor: Jacques Fauquant, Julien Jardin, Marie-Noelle Madec, Frédéric Gaucheron, Florence Rousseau, Isabelle Gaucher, Benoit Robert, Gaëlle Tanguy

Publikováno v: Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2011, 91 (4), pp.413-429. ⟨10.1007/s13594-011-0019-4⟩
Dairy Science and Technology (91), 413-429. (2011)

International audience; Among the incriminating factors in the destabilisation of ultra-hightemperature (UHT) milk during storage, the heat-resistant proteases of Pseudomonas are considered to play a role. The objective of this work was to study the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5af868963b641e351ca5699f63e168e2
https://doi.org/10.1007/s13594-011-0019-4

Ingestion of a protein hydrolysate is accompanied by an accelerated in vivo digestion and absorption rate when compared with its intact protein

Autor: Yves Boirie, S. Lemosquet, Stéphane Walrand, René Koopman, Wim H. M. Saris, Jacques Fauquant, Nico Crombach, Luc J. C. van Loon, Arie K. Kies, Annemie P. Gijsen

Publikováno v: The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition, Oxford University Press, 2009, 90 (1), pp.106-115. ⟨10.3945/ajcn.2009.27474⟩
American Journal of Clinical Nutrition
American Journal of Clinical Nutrition, American Society for Nutrition, 2009, 90 (1), pp.106-115. ⟨10.3945/ajcn.2009.27474⟩
American Journal of Clinical Nutrition, 90(1), 106-115. Oxford University Press

International audience; BACKGROUND: It has been suggested that a protein hydrolysate, as opposed to its intact protein, is more easily digested and absorbed from the gut, which results in greater plasma amino acid availability and a greater muscle pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55d4a91bcc7655d1bdb74d70f9ea5241
https://doi.org/10.3945/ajcn.2009.27474

Heat Markers and Quality Indexes of Industrially Heat-Treated [15N] Milk Protein Measured in Rats

Autor: Claire Gaudichon, Jacques Fauquant, Magali Lacroix, Daniel Tomé, Gheorge Airinei, Cécile Bos, Joëlle Léonil, Gwenaelle Henry

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (4), pp.1508-1517. ⟨10.1021/jf051304d⟩
Journal of Agricultural and Food Chemistry, 2006, 54 (4), pp.1508-1517. ⟨10.1021/jf051304d⟩

International audience; To determine the bioavailability of industrially heat-treated milk proteins, male Wistar rats were given [15N]-labeled meals containing either nonheatedsmicellar casein (CAS), milk soluble protein isolate (MSPI), and microfilt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afeba61909ca0fa82d27d6c0ae45981c
https://doi.org/10.1021/jf051304d

Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids

Autor: Jacques Fauquant, Christelle Lopez, Eric Beaucher, Carine Sinet, Benoit Robert

Publikováno v: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2014, 21, pp.131-141. ⟨10.1016/j.ifset.2013.10.004⟩

Buttermilk is a source of interesting nutritional and functional components, e.g. polar lipids and proteins. However, it is still considered as a low-value by-product of the dairy industry with high variations in biochemical composition and bacterial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58f131f350f946ab7b86449bacd425c7
https://hal.archives-ouvertes.fr/hal-01209685

The digestion rate of protein is an independent regulating factor of postprandial protein retention

Autor: Clara Lucia Garcia-Rodenas, Bernard Beaufrère, Martial Dangin, Philippe Callier, P. Gachon, Jacques Fauquant, Olivier Ballevre, Yves Boirie

Publikováno v: American Journal of Physiology-Endocrinology and Metabolism. 280:E340-E348

To evaluate the importance of protein digestion rate on protein deposition, we characterized leucine kinetics after ingestion of “protein” meals of identical amino acid composition and nitrogen contents but of different digestion rates. Four grou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::099a670a6328902c3ddacf4dd90a1b66
https://doi.org/10.1152/ajpendo.2001.280.2.e340