New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins

Autor: Julien Bousquet, Ahmad Saad, Antoine Loquet, Nora Fernandez-Castro, Julie Géan

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, 69 (10), pp.3165-3174. ⟨10.1021/acs.jafc.0c06589⟩

Wine is very often consumed with a meal. However, although it is well known to tasters that the taste of wine changes in the presence of food, the influence of dietary lipids on wine astringency and bitterness caused by grape tannins is not well esta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b25c9ac2c926ab0f1c1e23a285d1b09
https://hal.archives-ouvertes.fr/hal-03280821

The potent effect of mycolactone on lipid membranes

Autor: Agnès Girard-Egrot, Ofelia Maniti, Milène Nitenberg, Estelle Marion, Erick J. Dufourc, Anaïs Bénarouche, Julie Géan, Laurent Marsollier, Jean-François Cavalier, Stéphane Canaan

Publikováno v: PLoS Pathogens
PLoS Pathogens, Public Library of Science, 2018, 14 (1), pp.e1006814 (e-collection 2018 jan). ⟨10.1371/journal.ppat.1006814⟩
PLoS Pathogens, Public Library of Science, 2018, 14 (1), pp.e1006814. ⟨10.1371/journal.ppat.1006814⟩
PLoS Pathogens, Vol 14, Iss 1, p e1006814 (2018)
PLoS Pathogens, 2018, 14 (1), pp.e1006814 (e-collection 2018 jan). ⟨10.1371/journal.ppat.1006814⟩

Mycolactone is a lipid-like endotoxin synthesized by an environmental human pathogen, Mycobacterium ulcerans, the causal agent of Buruli ulcer disease. Mycolactone has pleiotropic effects on fundamental cellular processes (cell adhesion, cell death a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ddb4e2784d6f7c1dc35c4fba3e3098e
http://europepmc.org/articles/PMC5779694

Grape tannin catechin and ethanol fluidify oral membrane mimics containing moderate amounts of cholesterol: Implications on wine tasting?

Autor: Julie Géan, Aurélien L. Furlan, Ahmad Saad, Erick J. Dufourc

Publikováno v: Biochimie
Biochimie, Elsevier, 2016, 130, pp.41-48. ⟨10.1016/j.biochi.2016.07.002⟩

Wine tasting results in interactions of tannin-ethanol solutions with proteins and lipids of the oral cavity. Among the various feelings perceived during tasting, astringency and bitterness most probably result in binding events with saliva proteins,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ffd8ecef801d7eca7624de0537a989d
http://hdl.handle.net/20.500.12278/10871

Membrane lipids protected from oxidation by red wine tannins: A proton NMR study

Autor: Aurélien L. Furlan, Marie-Lise Jobin, Erick J. Dufourc, Axelle Grélard, Sébastien Buchoux, Julie Géan

Publikováno v: Biochimie
Biochimie, Elsevier, 2014, 107, pp.82-90. ⟨10.1016/j.biochi.2014.07.008⟩

International audience; Dietary polyphenols widespread in vegetables and beverages like red wine and tea have been reported to possess antioxidant properties that could have positive effects on human health. In this study, we propose a new in situ an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::791caab4baf784a6e35ac5064413b937
https://hal.utc.fr/hal-01988333

Interaction Het-S Prion / Membrane to get a Better Insight of Amyloid Toxicity

Autor: Sophie Lecomte, Ha Phuong Ta, Christophe Cullin, Julie Géan, Karine Berthelot

Publikováno v: Biophysical Journal. 98(3)

Many neurodegenerative disorders such as Alzheimer's disease, Parkinson's disease, spongiform encephalopathies or amyloidopathies, correlate with amyloid formation. Several hypotheses have been proposed to explain the toxicity of amyloids: the existe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bfaffab46e012a8a04bfc1388595134