Article
Food Science & Technology
Sameh Obeid, Fanny Guyomarc'h, Gaelle Tanguy, Nadine Leconte, Florence Rousseau, Anne Dolivet, Arlette Leduc, Xiaoxi Wu, Chantal Cauty, Gwenael Jan, Frederic Gaucheron, Christelle Lopez
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Sameh Obeid, Fanny Guyomarc'h
Article
Biotechnology & Applied Microbiology
Fanny Guyomarc'h, Gregory Francius, Sandrine Parayre, Marie-Noelle Madec, Stephanie-Marie Deutsch
Article
Microbiology
Florian Tarnaud, Floriane Gaucher, Fillipe Luiz Rosa do Carmo, Nassima Illikoud, Julien Jardin, Valerie Briard-Bion, Fanny Guyomarc'h, Valerie Gagnaire, Gwenael Jan
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Biochemistry & Molecular Biology
Daria Sicari, Federica G. Centonze, Raphael Pineau, Pierre-Jean Le Reste, Luc Negroni, Sophie Chat, M. Aiman Mohtar, Daniel Thomas, Reynald Gillet, Ted Hupp, Eric Chevet, Aeid Igbaria
Summary: This study identified the accumulation of ER luminal proteins in the cytosol of glioblastoma cells, and demonstrated that ER protein reflux to the cytosol occurs upon ER proteostasis perturbation. The study also showed that refluxed, cytosolic AGR2 binds and inhibits the tumor suppressor p53, suggesting a mechanism named ER to Cytosol Signaling (ERCYS) which provides a selective advantage to tumor cells through gain-of-cytosolic functions.
Article
Food Science & Technology
Marine Penland, Helene Falentin, Sandrine Parayre, Audrey Pawtowski, Marie-Bernadette Maillard, Anne Thierry, Jerome Mounier, Monika Coton, Stephanie-Marie Deutsch
Summary: During the production of Pe?lardon cheese, microbial diversity increases, with Lactococcus lactis identified as the main acidifying bacterium and playing a key role in amino acid metabolism alongside L. mesenteroides and Geotricium candidum. These three species dominate in the whey. Meanwhile, other species like L. paracasei, Enterococcus faecalis, Penicillium commune, and Scopulariopsis brevicaulis, which likely come from the cheese-making environment, are positively correlated with the unique aroma of Pe?lardon cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Fanny Guyomarc'h, Gaelle Arvisenet, Said Bouhallab, Fanny Canon, Stephanie-Marie Deutsch, Valentin Drigon, Didier Dupont, Marie-Helene Famelart, Gilles Garric, Eric Gueden, Thibaut Guyot, Manon Hiolle, Gwenael Jan, Yves Le Loir, Valerie Lechevalier, Francoise Nau, Stephane Pezennec, Anne Thierry, Florence Valence, Valerie Gagnaire
Summary: The review focuses on innovative mixes of animal and plant ingredients, especially legumes, to create products like dairy or egg gels, emulsions, or foams. These products offer enhanced protein stability and synergistic properties, potentially serving as a flexible tool for food design. Fermentation can further enhance the nutritional and sensory aspects of these mixes, making them a possible solution to reduce animal protein consumption while maintaining essential nutrients and sensory qualities.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Marine Penland, Jerome Mounier, Audrey Pawtowski, Sylvie Treguer, Stephanie-Marie Deutsch, Monika Coton
Summary: This study investigated the influence of process environment and raw materials on microbial diversity during Nyons black table olive fermentations. Results showed significant differences in bacterial composition between control and spoiled fermentations, with higher diversity in the latter, especially for lactic acid bacteria. Fungal communities were similar, but process environment samples had higher diversity compared to fresh olive fruits. SourceTracker analysis highlighted the contribution of brine and water from the optical sorter as sources of fungi.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Francoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stephanie-Marie Deutsch, Benedicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry, Helene Falentin
Summary: The formation of cheese flavor is mainly due to volatile compounds produced by microorganisms, and fine-tuning cheese-making process parameters can modulate the cheese volatilome by influencing specific bacterial metabolisms.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Chemistry, Physical
Emma B. A. Hinderink, Adeline Boire, Denis Renard, Alain Riaublanc, Leonard M. C. Sagis, Karin Schroen, Said Bouhallab, Marie-Helene Famelart, Valerie Gagnaire, Fanny Guyomarc'h, Claire C. Berton-Carabin
Summary: This review discusses the major advances and applications of using plant and dairy protein blend systems, highlighting the challenges of replacing traditional animal-derived proteins. Studies have shown that combining plant and dairy proteins can help overcome certain issues.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
(2021)
Article
Food Science & Technology
Marine Penland, Audrey Pawtowski, Azzurra Pioli, Marie-Bernadette Maillard, Stella Debaets, Stephanie-Marie Deutsch, Helene Falentin, Jerome Mounier, Monika Coton
Summary: This study investigated the benefits of inoculating autochthonous consortia in the fermentation of Nyons table olives. Inoculating with a defined consortium did not disrupt microbial shifts compared to traditional fermentations, while inoculation by spent brine backslopping had the highest impact on microbial populations and olive volatile profiles. Additionally, reducing salt in the brine showed promising results.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Julien Bauland, Antoine Bouchoux, Thomas Croguennec, Marie-Helene Famelart, Fanny Guyomarc'h
Summary: This study used Atomic Force Microscopy (AFM) to evaluate the nanomechanical properties of individual casein micelles (CMs) following physico-chemical modifications known to affect the content of insoluble micellar calcium phosphate (MCP) and the rheology of enzymatic milk gel. The research showed that a decrease or increase in MCP content by +/- 18-24% w/w resulted in a significant decrease or increase in the Young modulus of CMs, respectively. These findings suggest that variations in the modulus of individual CMs could explain the changes in the macroscopic properties of milk gel.
FOOD HYDROCOLLOIDS
(2022)
Article
Biotechnology & Applied Microbiology
Gwenael Jan, Florian Tarnaud, Fillipe Luiz Rosa do Carmo, Nassima Illikoud, Fanny Canon, Julien Jardin, Valerie Briard-Bion, Fanny Guyomarc'h, Valerie Gagnaire
Summary: Lactobacillus delbrueckii subsp. bulgaricus, a commonly used yogurt starter, shows poor adaptation to soy milk. It does not grow in soy milk, but can accelerate its acidification when co-cultured with Streptococcus thermophilus. Comparison with cow's milk reveals significant differences in cell morphology and proteome composition in soy milk, indicating stress response and downregulation of cell division machinery.
Article
Multidisciplinary Sciences
Gwenael Jan, Florian Tarnaud, Fillipe Luiz Rosa do Carmo, Nassima Illikoud, Fanny Canon, Julien Jardin, Fanny Guyomarc'h, Valerie Gagnaire
Summary: This article presents a proteomic dataset that compares the cellular proteome of Lactobacillus delbrueckii subsp. bulgaricus when cultivated in soy milk versus cow milk. The study reveals significant upregulation of stress proteins in the soy milk environment.