Výsledky vyhledávání - "Marion Létisse"

Homogeneous triacylglycerol tracers have an impact on the thermal and structural properties of dietary fat and its lipolysis rate under simulated physiological conditions

Autor: Damien Agopian, Marie-Caroline Michalski, Annie Durand, Frédéric Carrière, Marion Létisse, Sabine Danthine, Romain Guyon, Cécile Vors, Carole Knibbe

Publikováno v: Chemistry and Physics of Lipids
Chemistry and Physics of Lipids, 2019, 225, ⟨10.1016/j.chemphyslip.2019.104815⟩
Chemistry and Physics of Lipids, Elsevier, 2019, 225, ⟨10.1016/j.chemphyslip.2019.104815⟩
Chemistry and Physics of Lipids, Elsevier, 2019, 225, pp.104815. ⟨10.1016/j.chemphyslip.2019.104815⟩

International audience; Dietary fats are present in the diet under different types of structures, such as spread vs emulsions (notably in processed foods and enteral formula), and interest is growing regarding their digestion and intestinal absorptio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea55a7a1b54ab9f9728ac34711cfe23f
https://hal.science/hal-02326893/document

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Metabolic effects in mice of cream formulation: Addition of both thickener and emulsifier does not alter lipid metabolism but modulates mucus cells and intestinal endoplasmic reticulum stress

Autor: Charline Buisson, Pascale Plaisancié, S. Bugeat, Marion Létisse, Emmanuelle Loizon, Alain Géloën, S. Serieye, Emmanuelle Meugnier, Marie-Caroline Michalski, Annie Durand, Fabienne Laugerette, Marine Milard

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (12), pp.10649-10663
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (12), pp.10649-10663. ⟨10.3168/jds.2018-14783⟩
Journal of Dairy Science, 2018, 101 (12), pp.10649-10663. ⟨10.3168/jds.2018-14783⟩

International audience; Additives stabilize or improve the organoleptic or functional properties (or both) of many dairy products including whipping cream. Their influence on the metabolic effect of dairy cream is scarcely known. We tested the hypoth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5ba6ddd94f6a760fed311b3c0c063aa
https://hal.archives-ouvertes.fr/hal-01981558

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Metabolic effects in mice of cream processing: Direct ultra-high-temperature process lowers high-fat-induced adipose tissue inflammation

Autor: Marie-Caroline Michalski, Alain Géloën, Emmanuelle Meugnier, Charline Buisson, Pascale Plaisancié, Marion Létisse, Emmanuelle Loizon, S. Serieye, S. Bugeat, Fabienne Laugerette, Annie Durand, Marine Milard

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (12), pp.10636-10648
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (12), pp.10636-10648. ⟨10.3168/jds.2018-14782⟩

International audience; Although UHT heat treatment is being optimized to improve the stability and functional properties of dairy products, its metabolic effects remain scarcely known. As such, we studied the effect of the type of UHT process on lip

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e77b4b88ce4b5c0a7276b8cd60f6dcc4
https://hal.archives-ouvertes.fr/hal-01981551

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Ultra-Performance Liquid Chromatography-Mass Spectrometry Analysis of Free and Esterified Oxygenated Derivatives from Docosahexaenoic Acid in Rat Brain

Autor: Michel Lagarde, Alain Géloën, Baptiste Fourmaux, Thierry Durand, Michel Guichardant, Marion Létisse, Laurence Balas, Charlotte Jouvène

Publikováno v: Lipids
Lipids, 2018, 53 (1), pp.103-116. ⟨10.1002/lipd.12006⟩

International audience; Docosahexaenoic acid (DHA), a prominent long-chain fatty acid of the omega-3 family, is present at high amount in brain tissues, especially in membrane phospholipids. This polyunsaturated fatty acid is the precursor of various

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b04e5c92f9f951afbc265aaa73dbaba4
https://hal.archives-ouvertes.fr/hal-01847495

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Inside front cover: Dietary emulsifiers from milk and soybean differently impact adiposity and inflammation in association with modulation of colonic goblet cells in high-fat fed mice

Autor: Gaëlle Pineau, Carole Vaysse, Leslie Couëdelo, Alain Géloën, Armelle Penhoat, Emmanuelle Meugnier, Pascale Plaisancié, Laure Gabert, Florent Joffre, Manon Lecomte, Bérengère Benoit, Marion Létisse, Annie Durand, Marie-Caroline Michalski, Fabienne Laugerette

Publikováno v: Molecular Nutrition & Food Research. 60

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f07b68cd469ef936b930a4d338d44c5
https://doi.org/10.1002/mnfr.201670034

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Dietary emulsifiers from milk and soybean differently impact adiposity and inflammation in association with modulation of colonic goblet cells in high-fat fed mice

Autor: Annie Durand, Carole Vaysse, Marion Létisse, Pascale Plaisancié, Gaëlle Pineau, Armelle Penhoat, Alain Géloën, Marie-Caroline Michalski, Florent Joffre, Manon Lecomte, Fabienne Laugerette, Leslie Couëdelo, Laure Gabert, Emmanuelle Meugnier, Bérengère Benoit

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2016, 60 (3), pp.609-20. ⟨10.1002/mnfr.201500703⟩
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research, 2016, 60 (3), pp.609-620
Molecular Nutrition & Food Research, 2016, 60 (3), pp.609-620. ⟨10.1002/mnfr.201500703⟩

International audience; SCOPE: Enhanced adiposity and metabolic inflammation are major features of obesity that could be impacted by dietary emulsifiers. We investigated in high-fat fed mice the effects of using a new polar lipid (PL) emulsifier from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85b90b6afd4e4cf3f86baf9a1f3687ad
https://hal.archives-ouvertes.fr/hal-01850051

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Enrichment of eicosapentaenoic acid and docosahexaenoic acid from sardine by-products by supercritical fluid fractionation

Autor: Marion Létisse, Louis Comeau

Publikováno v: Journal of Separation Science. 31:1374-1380

Based on the principle of supercritical chromatography, a fractionation process for fatty acid methyl esters (FAMEs) under supercritical conditions was studied with the aim of obtaining in extracts highly enriched eicosapentaenoic acid (EPA) and doco

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::710d920648b0ae4f0333726e1149621f
https://doi.org/10.1002/jssc.200700501

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Enrichment of EPA and DHA from sardine by supercritical fluid extraction without organic modifier

Autor: Marion Létisse, Abel Hiol, Louis Comeau, Murielle Rozières, Michelle Sergent

Publikováno v: The Journal of Supercritical Fluids. 38:27-36

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play an important role in the prevention of a lot of human diseases, and the supplementation in the alimentation of such fatty acids is thus recommended in certain diets. EPA and DHA were obt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c50a44b7ed19de425b7864caecd0f60
https://doi.org/10.1016/j.supflu.2005.11.013

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