Sciences Des Aliments最新文献

{"title":"Milk fats : A différent perspective","authors":"J. German","doi":"10.3166/SDA.28.176-186","DOIUrl":"https://doi.org/10.3166/SDA.28.176-186","url":null,"abstract":"The recent history of public recommendations for dietary intakes of macronutrients have targeted total fat, cholesterol and saturated fat intake as the principle means to improve human health. Such recommendations have been translated into a long term agricultural objective of eliminating these components from human foods. Agricultural change requires changes at many points over many years to eliminate these components. Once accomplished, such changes would be equally difficult to reverse. Furthermore, such recommendations fall disproportionately on a few commodities most notably dairy fats. Dramatic alterations in dairy consumption carry much more impact on dietary intakes than simply total fat, saturated fat and cholesterol. While it is becoming possible to alter the basic production of milk and dairy products and to envision a dramatically different milk fat composition, such steps will be difficult and expensive. Hence, it is appropriate to ask whether the data in support of this conclusion are complete and if indeed a finite intake of milk fats are beneficial to overall health. Mammalian milks, including human milk contain 50% of their total fatty acids as saturated fatty acids. Adding a single double bond is a relatively straightforward process already active within the mammary gland. Darwinian selective pressure therefore chose to maintain a significant content of saturated fatty acids in milk. Is it possible evolution found benefits to saturated fatty acids that current recommendations do not consider? Furthermore, milk does not contain simply saturated triglycerides as a bulk fat, but rather a conspicuous range of different fatty acids varying in chain length and unsaturation. Milk is present as highly complex globules with structural properties distinct from other biological sources of fats. In particular, there are complex phospholipids making up a highly glycosylated and protein embedded plasma membrane around each milk fat globule. Milkfat is thus a source of bioactive lipids provided as highly absorbable ensembles also serving as an important delivery medium for nutrients, including the fat-soluble vitamins. While very few studies have examined the nutritional consequences of these structures and compositions, their emergence through evolution implies that they provide distinct benefits to individuals consuming them.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"28 1","pages":"176-186"},"PeriodicalIF":0.0,"publicationDate":"2008-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69440285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cholestérol alimentaire : de la physiologie au risque vasculaire","authors":"J. Lecerf, M. D. Lorgeril","doi":"10.3166/SDA.28.68-76","DOIUrl":"https://doi.org/10.3166/SDA.28.68-76","url":null,"abstract":"Le cholesterol est exclusivement issu du monde animal : il est donc naturellement present dans notre alimentation et dans nos tissus. Ses fonctions sont multiples : il est present dans toutes les membranes cellulaires et c'est le precurseur de la synthese des acides biliaires, des hormones steroides et de la vitamine D. Il est synthetise de novo par l'organisme ce qui permet le maintien d'un pool constant en cas d'absence d'apport. Dans la mesure ou il est indispensable, l'organisme a mis en place des processus d'absorption tres efficaces ainsi qu'un cycle entero-hepatique de reabsorption du cholesterol et des acides biliaires. L'absorption du cholesterol alimentaire est a la fois adaptative et variable selon les sujets. Le cholesterol alimentaire influe tres peu sur le cholesterol plasmatique qui est regule par de tres nombreux facteurs genetiques et nutritionnels via l'absorption et/ou la synthese de cholesterol. Les donnees epidemiologiques montrent que le cholesterol alimentaire n'a pratiquement pas d'effet sur la survenue des maladies cardiovasculaires. Des donnees biologiques recentes relatives a l'effet du cholesterol alimentaire sur la LRP, une proteine membranaire essentielle pour la physiologie cellulaire, rendent compte de la complexite de son impact sur le risque cardiovasculaire.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"28 1","pages":"68-76"},"PeriodicalIF":0.0,"publicationDate":"2008-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69441753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"La génétique, source de variabilité et d'adaptabilité de la matière grasse laitière","authors":"P. Martin","doi":"10.3166/SDA.28.168-175","DOIUrl":"https://doi.org/10.3166/SDA.28.168-175","url":null,"abstract":"Le lait est un liquide complexe contenant de nombreuses molecules bioactives et techno-fonctionnelles. Sa composition est eminemment variable. Cette caracteristique s'applique en particulier a la matiere grasse laitiere (MGL) qui varie avec de nombreux facteurs. La genetique qui presente l'avantage de s'inscrire sur le long terme, dans une strategie de developpement durable, constitue avec l'alimentation le principal moyen d'adapter naturellement la composition de la MGL aux besoins du transformateur et/ou du consommateur. Il est essentiel de comprendre l'architecture moleculaire de ce caractere que les progres de la genomique permettent aujourd'hui d'approcher et d'analyser pour entrevoir, a terme, des possibilites de selection plus precises et plus efficaces. Quelques exemples particulierement demonstratifs seront presentes et discutes.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"28 1","pages":"168-175"},"PeriodicalIF":0.0,"publicationDate":"2008-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69440129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mise au point sur les acides gras trans","authors":"J. Chardigny","doi":"10.3166/SDA.28.24-28","DOIUrl":"https://doi.org/10.3166/SDA.28.24-28","url":null,"abstract":". Il est clairement etabli qu’outre l’augmentation du cholesterol-LDL, la consommation d’acides gras trans d’origine industrielle conduit egalement a une diminution du cholesterol-HDL. Ce dernier effet, non observe avec la consommation d’acides gras satures, classe donc les acides gras trans d’origine industrielle parmi les lipides les plus deleteres en terme de risque cardiovasculaire. On sait en effet qu’un taux de HDL-cholesterol abaisse est lie a un risque accru","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"28 1","pages":"24-28"},"PeriodicalIF":0.0,"publicationDate":"2008-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69440668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vitamines liposolubles et matière grasse laitière. Données récentes sur l'absorption, le métabolisme et la régulation de l'expression génique par ces vitamines","authors":"J. Landrier, P. Borel","doi":"10.3166/SDA.28.99-105","DOIUrl":"https://doi.org/10.3166/SDA.28.99-105","url":null,"abstract":"La matiere grasse laitiere (MGL) contient les quatre vitamines liposolubles (A, D, E et K) et les aliments contenant cette MGL representent une part non negligeable de l'apport quotidien de ces vitamines. L'objet de cette revue est de decrire les avancees recentes concernant l'absorption et le metabolisme de ces vitamines, ainsi que leurs effets sur l'expression genique, lesquels peuvent expliquer en grande partie leurs proprietes biologiques.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"28 1","pages":"99-105"},"PeriodicalIF":0.0,"publicationDate":"2008-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69441953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary fibre content and cell wall polysaccharides in prunes","authors":"A. Fatimi, M. Ralet, M. Crépeau, S. Rashidi, J. Thibault","doi":"10.3166/SDA.27.423-430","DOIUrl":"https://doi.org/10.3166/SDA.27.423-430","url":null,"abstract":"Les teneurs en fibres alimentaires des pruneaux ont ete mesurees par la methode de l'AOAC (Association of Official Analytical Chemists) qui permet de quantifier les fibres solubles, les fibres insolubles et les fibres totales (somme des solubles et des insolubles). Les pruneaux sont riches en fibres puisque leur teneur est de 6-7% par rapport a la matiere fraiche ; les fibres solubles representent environ 57% et les insolubles 43%. Les fibres solubles sont particulierement riches en substances pectiques alors que les fibres insolubles contiennent principalement de la cellulose avec des quantites significatives de pectines et d'hemicelluloses.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"27 1","pages":"423-429"},"PeriodicalIF":0.0,"publicationDate":"2007-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69439231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evolution of anthocyanins in pomegranate juice (Punica granatum L.) of two cultivars Mollar and Assaria during cold storage","authors":"G. Miguel, C. Fontes, D. Martins, A. Neves, D. Antunes","doi":"10.3166/SDA.27.431-438","DOIUrl":"https://doi.org/10.3166/SDA.27.431-438","url":null,"abstract":"Pomegranate fruits of two cultivars (cv. \"Mollar\" and cv. \"Assaria\") were harvested in an orchard of Algarve and stored at 5°C, in the dark for several months. The evolution of anthocyanins was followed and compared in pomegranate juice during this storage period. In both cultivars, the 3,5-diglucosides and the 3-glucosides of cyanidin, delphinidin and pelargonidin were detected, nevertheless in different amounts. Generally, pomegranate juice of cv. \"Assaria\" had higher concentrations of anthocyanins than the one of cv. \"Mollar\". The decrease of anthocyanin monoglucosides in cv. \"Mollar\" juice during the storage period was significant, reaching a minimal value at the end, that is, after three months of storage. This was not so evident in cv. \"Assaria\", in which the mono- and diglucosides of anthocyanins content was not significantly different. Delphinidin-3-glucoside was the most important anthocyanin in cv. \"Assaria\" being the sole anthocyanin, which amounts significantly differed in the juice of both cultivars (p<0.05).","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"27 1","pages":"431-438"},"PeriodicalIF":0.0,"publicationDate":"2007-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69439411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimisation of selective enrichment for the simultaneous isolation of Vibrio parahaemolyticus and Vibrio cholerae in frozen raw seafood products","authors":"S. Copin, A. Rouxel, M. Cornu, A. Robert-Pillot, M. Quilici, P. Malle, J. Lesne","doi":"10.3166/SDA.27.397-412","DOIUrl":"https://doi.org/10.3166/SDA.27.397-412","url":null,"abstract":"L'augmentation de la consommation des produits de la mer importes justifie une surveillance de ces denrees. Le but de notre etude est d'optimiser l'etape d'enrichissement selectif, avant l'isolement et l'identification, pour la detection simultanee de Vibrio parahaemolyticus et Vibrio cholerae dans les produits de la mer congeles. Dix protocoles de detection ont ete compares dans deux laboratoires sur 59 echantillons naturellement contamines d'origine geographique variee. L'identification de l'espece et la recherche des facteurs de pathogenicite ont ete realisees par PCR. Au total, 37 echantillons etaient positifs a l'une ou/et l'autre de ces deux especes ; aucun isolat n'etait potentiellement pathogene. L'analyse des resultats met en evidence l'importance de la phase d'enrichissement, principalement la duree d'incubation du milieu d'enrichissement. La methode proposee est appropriee a la detection simultanee de Vibrio parahaemolyticus et Vibrio cholerae dans les produits de la mer congeles. L'utilisation d'un protocole unique de detection presente un reel avantage lors d'analyses de routine dans les laboratoires de microbiologie. Dans l'attente de methodes d'identification et de quantification rapides et specifiques grâce au developpement de la biologie moleculaire, la methode de routine proposee devrait permettre de mieux isoler les principaux Vibrio potentiellement pathogenes dans les produits de la mer congeles.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"27 1","pages":"397-411"},"PeriodicalIF":0.0,"publicationDate":"2007-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69439454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dosage par LC-APCI-MS/MS des amines aromatiques hétérocycliques formées lors de la cuisson des viandes","authors":"S. Chevolleau, C. Touzet, Emilien L. Jamin, J. Tulliez, L. Debrauwer","doi":"10.3166/SDA.27.381-396","DOIUrl":"https://doi.org/10.3166/SDA.27.381-396","url":null,"abstract":"Les Amines Aromatiques Heterocycliques (AAH) sont des substances dont les proprietes mutagenes et cancerogenes ont ete demontrees chez l'animal, et certaines d'entre elles sont classees cancerogenes possibles ou probables pour l'homme. Mises en evidence dans les annees 1970, plus d'une vingtaine d'AAH ont ete caracterisees a des concentrations de l'ordre du ng/g dans la plupart des viandes apres cuisson dans des conditions classiques de temps et de temperature. L'impact eventuel en termes de toxicite pour l'homme a suscite de nombreuses etudes destinees a evaluer le niveau d'exposition du consommateur aux AAH. Dans ce travail, nous rapportons le developpement d'une methode de quantification de dix AAH par LC-MS/MS et son application a l'analyse de filets de poulets cuits. Apres optimisation des differents parametres d'extraction et de purification, les taux de recuperation obtenus sont compris entre 50 et 80 % selon l'AAH consideree. La methode de dosage par LC-MS/MS, utilise une colonne de type C8 (150 x 2 mm) pour la separation des AAH, l'ionisation par APCI en mode positif et un spectrometre triple quadripolaire pour la quantification, en se basant sur deux transitions specifiques pour chacune des AAH. TriMelQx est utilise comme standard interne. Les performances de la methode en termes de repetabilite, linearite et sensibilite sont presentees, ainsi que les resultats obtenus sur des echantillons ayant ete soumis a differentes conditions de cuisson. Les niveaux d'AAH observes varient entre 0,2 et 650 ng/g selon le mode de cuisson utilise, PhIP representant dans tous les cas analyses l'AAH majoritaire.","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"101 1","pages":"381-395"},"PeriodicalIF":0.0,"publicationDate":"2007-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69439354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pour une approche plurielle de notre alimentation","authors":"J. Corbeau","doi":"10.3166/SDA.27.371-380","DOIUrl":"https://doi.org/10.3166/SDA.27.371-380","url":null,"abstract":"Depuis les annees 90 nous proposons a la communaute scientifique d'apprehender notre alimentation comme un phenomene social total (1, 5). Il releve du biologique, du psychologique, il presente des aspects financiers (d'investissements, de depenses, de profits, etc.), des aspects juridiques de plus en plus prononces et s'inscrit dans des trajectoires socioculturelles et ethiques. Bref, manger ne se reduit pas a la seule dimension nutritionnelle et exprime forcement des enjeux economiques, ethiques et symboliques. Pour comprendre le fait alimentaire comme phenomene social total dans toute sa complexite, nous proposons de le saisir a travers une approche triangulaire et interactionnelle...","PeriodicalId":21693,"journal":{"name":"Sciences Des Aliments","volume":"27 1","pages":"371-379"},"PeriodicalIF":0.0,"publicationDate":"2007-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69439291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}