Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate

Autor: Faustine Gomand, Frédéric Borges, Justine Guerin, Sofiane El-Kirat-Chatel, Gregory Francius, Dominique Dumas, Jennifer Burgain, Claire Gaiani

Publikováno v: Frontiers in Microbiology, Vol 10 (2019)

In the last decade, there has been an increasing interest in the potential health effects associated with the consumption of lactic acid bacteria (LAB) in foods. Some of these bacteria such as Lactobacillus rhamnosus GG (LGG) are known to adhere to m

Externí odkaz: https://doaj.org/article/fac9b0ea94384e2ab78a5ebd6482e51f

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion

Autor: Jennifer Burgain, Stéphane Desobry, Frédéric Borges, Bhesh Bhandari, Joël Scher, Claire Gaiani, Justine Guerin

Publikováno v: Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2017, 8 (4), pp.1587-1598. ⟨10.1039/c6fo01737a⟩

International audience; Matrix composition plays a crucial role in the controlled release of viable and functional bacteria in the intestine. Imaging tools such as electronic and confocal microscopies were used in this work to investigate the influen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad74f6ce9e52c5130523756cffab212a
https://doi.org/10.1039/c6fo01737a

Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins

Autor: Audrey Beaussart, Grégory Francius, Jennifer Burgain, Justine Guerin, Joël Scher, Claire Gaiani, Sofiane El-Kirat-Chatel

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2018, 82, pp.296-303. ⟨10.1016/j.foodhyd.2018.04.016⟩

International audience; Lactic Acid Bacteria (LAB) are not homogeneously located in the dairy matrix and their spatial distribution seems to be controlled by the establishment of adhesive interactions between matrix components and bacterial surface b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ebfcb4d8d7704600b4a960aa0aa53a
https://hal.univ-lorraine.fr/hal-01898949

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Autor: Faustine Gomand, Joël Scher, Justine Guerin, Claire Gaiani, Jennifer Burgain

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2017, 59 (4), pp.639-651. ⟨10.1080/10408398.2017.1386158⟩

International audience; The membrane (Milk Fat Globule Membrane - MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses fir

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e51eda52d416f6fae92e84f2f5c4392d
https://hal.univ-lorraine.fr/hal-02132397

Pili of Lactobacillus rhamnosus GG mediate interaction with beta-lactoglobulin

Autor: Justine Guerin, Joeel Scher, Grégory Francius, Sarah Lebeer, Jennifer Burgain, Jalal Bacharouche, Frédéric Borges, Claire Gaiani

Publikováno v: Food hydrocolloids
Food Hydrocolloids
Food Hydrocolloids, 2016, 58, pp.35-41. ⟨10.1016/j.foodhyd.2016.02.016⟩
Food Hydrocolloids, Elsevier, 2016, 58, pp.35-41. ⟨10.1016/j.foodhyd.2016.02.016⟩

Recently dairy products like cheese, yogurt or milk proteins are increasingly used to encapsulate probiotic bacteria to promote their survival. The knowledge of interactions occurring between bacteria and milk matrices is essential for the formulatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52a896f420d3d873f7aafe740cb97749
https://hdl.handle.net/10067/1332210151162165141