Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Pauline M. Anton"'
Autor:
Michelle J. Haddad, Juanita Zuluaga-Arango, Hugo Mathieu, Nicolas Barbezier, Pauline M. Anton
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 13, p 7360 (2024)
The complexification of in vitro models requires the compatibility of cells with the same medium. Since immune cells are the most sensitive to growth conditions, growing intestinal epithelial cells in their usual medium seems to be necessary. This wo
Externí odkaz:
https://doaj.org/article/2bce9117b77041a9b666939d72490c81
Autor:
Nathália Trunckle Baptista, Robin Dessalles, Anne-Kathrin Illner, Patrice Ville, Léa Ribet, Pauline M. Anton, Mickaël Durand-Dubief
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Starch is a primary energy storage for plants, making it an essential component of many plant-based foods consumed today. Resistant starch (RS) refers to those starch fractions that escape digestion in the small intestine and reach the colon where th
Externí odkaz:
https://doaj.org/article/a6458d5cef9e42ccbbe6d2b47337d52a
Autor:
Charline Richard-Dazeur, Philippe Jacolot, Céline Niquet-Léridon, Luc Goethals, Nicolas Barbezier, Pauline M. Anton
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18993- (2023)
The quantification of hydrolysable polyphenols such as gallic, ellagic acid and vescalagin by HPLC-DAD is classically run after methanol extraction as a reference solvent. Water extraction is usually discarded because of a lower obtention of total po
Externí odkaz:
https://doaj.org/article/f525b1bc9b054fd889465e7583499815
Autor:
Laura Lavefve, Natacha Cureau, Lindsey Rodhouse, Daya Marasini, Laura M. Walker, Danielle Ashley, Sun‐Ok Lee, Pascale Gadonna‐Widehem, Pauline M. Anton, Franck Carbonero
Publikováno v:
Food Frontiers, Vol 2, Iss 3, Pp 268-281 (2021)
Abstract Consumption of fermented food has long been associated with health benefits, but there is still limited knowledge on the bacterial dynamics in plant‐based food fermentation outside of culture‐based studies. Different fermented plant‐ba
Externí odkaz:
https://doaj.org/article/f44c612e0ad54001bdefe4791232464a
Autor:
Marion Guibourdenche, Hiba El Khayat El Sabbouri, Narimane Djekkoun, Hafida Khorsi-Cauet, Véronique Bach, Pauline M. Anton, Jérôme Gay-Quéheillard
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract Alteration of programming of the intestinal wall maturation may be responsible for non-communicable chronic diseases in adulthood. It may originate from prenatal exposure of mothers to deleterious environmental factors such as pesticides or
Externí odkaz:
https://doaj.org/article/70f2c70eb52942da9514f86bf247ab65
Autor:
Michelle J. Haddad, Wendy Sztupecki, Carine Delayre-Orthez, Larbi Rhazi, Nicolas Barbezier, Flore Depeint, Pauline M. Anton
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 4, p 3595 (2023)
The use of cell models is common to mimic cellular and molecular events in interaction with their environment. In the case of the gut, the existing models are of particular interest to evaluate food, toxicants, or drug effects on the mucosa. To have
Externí odkaz:
https://doaj.org/article/e54599ebbb5f41a2b02ecaa053935eed
Autor:
Cynthia Helou, Matheus Thomaz Nogueira Silva Lima, Céline Niquet-Leridon, Philippe Jacolot, Eric Boulanger, Florian Delguste, Axel Guilbaud, Michael Genin, Pauline M. Anton, Carine Delayre-Orthez, Tatiana Papazian, Michael Howsam, Frédéric J. Tessier
Publikováno v:
Nutrients, Vol 14, Iss 9, p 1890 (2022)
N-carboxymethyl-lysine (CML) and other dietary advanced glycation end-products (AGEs) are chemically modified amino acids with potential toxicological effects putatively related to their affinity with the receptor for AGEs (RAGE). The goal of this st
Externí odkaz:
https://doaj.org/article/67098f06a57b4afeaec740d7adb58839
Autor:
Matheus Thomaz Nogueira Silva Lima, Michael Howsam, Pauline M. Anton, Carine Delayre-Orthez, Frédéric J. Tessier
Publikováno v:
Nutrients, Vol 13, Iss 9, p 3091 (2021)
Chronic Low-Grade Inflammation (CLGI) is a non-overt inflammatory state characterized by a continuous activation of inflammation mediators associated with metabolic diseases. It has been linked to the overconsumption of Advanced Glycation End-Product
Externí odkaz:
https://doaj.org/article/4a354c6620a3440e97bc108a84e4ce41
Autor:
Marion Guibourdenche, Johanna Haug, Noëllie Chevalier, Madeleine Spatz, Nicolas Barbezier, Jérôme Gay-Quéheillard, Pauline M. Anton
Publikováno v:
Toxics, Vol 9, Iss 6, p 135 (2021)
Pesticide residues represent an important category of food contaminants. Furthermore, during food processing, some advanced glycation end-products resulting from the Maillard reaction can be formed. They may have adverse health effects, in particular
Externí odkaz:
https://doaj.org/article/582ee48b32ee4a3a99a022fdb0e10ab2
Publikováno v:
European Medical Journal Allergy & Immunology, Vol 2, Iss 1, Pp 87-98 (2017)
Food allergies, which are T helper cell Type 2 aberrant responses of the immune system to food proteins, are increasing. Environmental factors, including food contaminants, are often mentioned to explain this increase. Heat treatment of food induces
Externí odkaz:
https://doaj.org/article/bb53a5d16da4407a868f5715b032c182