Cette thèse porte sur l’immobilisation de catalyseurs moléculaires à la surface de nanotubes de carbone. Différentes stratégies ont été utilisées, à l’aide de molécules amphiphiles comprenant un motif di-acétylènique ou à l’aide de molécules amphiphiles polyaromatiques comprenant un motif pyrène. Ces assemblages ont été caractérisés par électrochim...
Coriander contains petroselinic acid, an isomer fatty acid of oleic acid. Coriander seed oil has been proposed as novel food ingredient in the European Union. Field experiments were performed at Auch (France) during two seasons (2010 and 2011). From flowering to maturity, fruits were harvested weekly and oil content and fatty acid (FA) compositions...
L’émergence récente et continuelle de souches bactériennes résistantes aux antibiotiques, classiquement utilisés en clinique, est de nos jours un grave problème de santé publique. Cela est d’autant plus accentué par la mauvaise utilisation des antibiotiques combinée au manque d'intérêt de l'industrie pharmaceutique. Il est donc urgent de trouver de...
Les glycanes sont des biomolécules constituées d’un enchainement de monosaccharides liés entre eux par des liaisons glycosidiques. La nature et l’abondance des monosaccharides constituant la chaine glycanique ainsi que l’agencement des motifs de glycosylation diffèrent fortement en fonction de l’organisme d’origine. La biosynthèse et la dégradation...
Introduction Truffles have an important economic value due to their gastronomic qualities appreciated in “grande cuisine”. While Perigord and White Alba truffles are well-valued, Burgundy truffle (Tuber uncinatum) is not well-characterized in its production area. INRA is involved to help the producers to better characterize this truffle through dif...
The presence and the amount of specific yeasts in the diet of saprophagous insects such as Drosophila can affect their development and fitness. However, the impact of different yeast species in the juvenile diet has rarely been investigated. Here, we measured the behavioural and fitness effects of three live yeasts (Saccharomyces cerevisiae = SC; H...
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing ...
There is some evidence of specific oro-detection of free fatty acids (FFA) in rodents and humans. The aim of this study was to record gustatory evoked potentials (GEPs) in response to FFA solutions, and to compare GEPs in response to linoleic acid solution with GEPs obtained after stimulation with sweet and salty tastants. Eighteen healthy men were...
In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharomyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effe...
Il est possible d'isoler, parmi les tentatives de définition du vivant, deux traditions concurrentes : l'une a fait de la reproduction le propre du vivant, tandis que l'autre a vu dans la nutrition puis le métabolisme (le processus matériel par lequel un organisme se maintient en transformant une matière étrangère en substance vivante) une propriét...
