taste-nutrition-health.com
CONSUMER HEALTH
AND PLEASURE
april 3 4
2014
WELCOME
TO THE QUEBEC
DELEGATION!
EXPO MILANO 2015
Follow us :
#congrèsGNS
EDITORIAL
Consumer health and pleasure, at the heart of the debates
of the 9th edition of the Taste-Nutrition-Health Congress.
A
flagship event for innovation, the International Taste-Nutrition-Health Congress organised by the Vitagora®
network has become a fixture of the calendars of food and nutraceutical professionals over the last nine years.
A genuine strategic tool for its participants, this international meeting draws on the best of both a scientific
conference and a trade show. It represents a chance to build your network of partners, to get up to date on the lastest
Taste-Nutrition-Health news - in a nutshell, to boost your food /nutrition innovation!
leaders of
innovation
in taste
and health!
The 9th edition, to be held at the Palais des Congres in Dijon, follows the guiding principles
established by the previous editions of the Congress. After focusing on wellness and diet
(2010-2011), aging well (2012), and fatty acids and proteins (2013), we will be debating
the topic of consumer health and pleasure. Scanning the history of the Congress, it is
easy to identify a common thread, consistent with the strategy of the Vitagora® network,
which guides players of the Taste-Nutrition-Health markets towards the development of
innovative solutions and services for consumer wellness.
Which brings us to the alliance in 2014 of “pleasure” and “health” – nowadays, it is imperative that a product offer
consumers health benefits, but also pleasure, through its sensory characteristics. This unmistakable trend is inspiring
scientists and industry leaders to take up many challenges for today’s and tomorrow’s food markets. By bringing
together many regional, national and international capabilities, Vitagora® and its international Congress are leading the
way for emerging innovations, some of which are already undergoing market launches, while nurturing the seeds of
tomorrow’s success stories in terms of products, services or new economic models.
Welcome to Dijon to take your place as a leader of consumer health and pleasure!
Valérie Vuillemot
Congress President
Elisabeth Guichard
Scientific Committee President
SCIENTIFIC COMMITTEE / COMITÉ SCIENTIFIQUE
Elisabeth GUICHARD - Présidente du Comité – INRA
François-André ALLAERT - CEN Biotech
Philippe BESNARD - AGROSUP DIJON
Lionel BRETILLON - INRA
Stéphanie COURAU - MERCK
Thierry COUTUREAU - SEB
Dominique DELMAS - Université de Bourgogne
Sylvie ISSANCHOU - INRA
Camille MICHON - AgroParis Tech
Pascal MOLIMARD - MERCK
Michel NARCE - Université de Bourgogne
Eric ORIAL - LESAFFRE
Luc PENICAUD - CNRS
Michel PROST - SPIRAL
Remi SAUREL - AgroSup Dijon
Dominique VALENTIN - Université de Bourgogne
Virginie VANWYMELBEKE - GERONTOPOLE
2 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
Suivez-nous :
#congrèsGNS
ÉDITORIAL
Plaisir et santé des consommateurs, source de croissance,
de différenciation et d’innovation
E
vénement phare de l’innovation, le Congrès International Goût-Nutrition-Santé du pôle de compétitivité
Vitagora® s’est édifié, en neuf ans, comme un carrefour de rencontres unique pour tous les acteurs de l’agroalimentaire et de la nutraceutique. Réunissant les forces d’un événement scientifique et d’un salon professionnel,
ce congrès international représente l’occasion idéale de s’informer des toutes dernières avancées scientifiques
des domaines goût-nutrition-santé pour capter les segments d’innovation porteurs d’avenir, d’élargir ses réseaux de partenaires, et de se positionner véritablement comme leaders
de l’innovation en goût et santé !
leaders de
l’innovation D’où cette 9 édition alliant « plaisir » et « santé » - un produit devant désormais nécessairement offrir du plaisir aux consommateurs par le biais de ses quaen goût
lités sensorielles, tout en leur garantissant, grâce à ses qualités nutritionnelles,
un bénéfice santé. Une tendance forte qui oblige chercheurs et industriels à releet santé ! ver de multiples défis. Par la mise en réseau de nombreuses compétences régioème
nales, nationales et internationales, le pôle Vitagora® et son Congrès international
permettent ainsi de faire émerger des innovations, dont certaines sont des succès commerciaux ou en cours de
commercialisation, mais aussi de semer les graines nouvelles d’où sortiront les succès de demain, en termes
de produits, de services et/ou de nouveaux modèles économiques.
Bienvenue à Dijon pour échanger sur le plaisir et la santé des consommateurs !
Valérie Vuillemot
Présidente du Congrès
Elisabeth Guichard
Présidente du Comité scientifique du congrès
SUMMARY / SOMMAIRE
SynopsispageS
4-5
program / ProgrammepageS
6-11
CONFERENCES & ROUND TABLES / CONFÉRENCES & TABLES RONDESpageS
12-16
PosterspageS
18-38
General information / Informations généralespage
40
Exhibition plan / Plan de l’expositionpage
41
SponsorspageS
42-49
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 3
SYNOPSIS
8:45
9:00 - 9:40
9:40 - 10:05
Opening
8:00 - 8:45 Registration
Main conference
The impact of obesity and nutritional
environment on consumption choices
and taste perception
8:45 - 9:45 Conference
TASTE & HEALTH CONSUMER TRENDS
REPORT to 2020
Conference
Food related behaviour:
does health really matter?
10:05 - 10:30
Conference
Sensory aspects linked to specific consumption models: the food-service industry
10:35 - 11:15
Break, visit of posters and
booths.
11:15 - 11:40
Conference
Designing food structures and texture
to optimize sensory perception
of reformulated foods
11:40 - 12:05
Conference
Taking advantage of aromas to optimize
liking of low-salt foods
12:05 - 12:30
Conference
Plasma lipoproteins:
cholesterol transport, what else ?
12:30 - 12:55
Conference
Bioencapsulation and microbial transplants,
towards a new vision of probiotics
13:00 - 14:00
Lunch, visit of posters
and booths.
14:15 - 15:45
Round table
Formulating satiety-inducing foods:
questions and approaches
Break, visit of posters
and booths.
15:50 - 16:30
16:30 - 18:00
18:00
CASE STUDY
9:45 - 10:15 Variations in consumer behaviours and
perceptions faced with the same product:
a case study
Legislation point
10:15 - 10:45 New European markets
10:45 - 11:00 Break, visit of posters
and booths.
11:00 - 12:15 Round table
Taste and health consumer trends
and opportunties
12:30 - 14:00 Lunch, visit of posters
and booths.
14:00 - 18:30 Dijon the International
City of Gastronomy.
Discover the strengths of the Vitagora®
network from up close by taking part in
visits of R&D centres
Round table
Formulating to optimise ingredient
activity: what protective technologies?
OFFICIAL INAUGURATION
POSTER-PRIZE GIVING-CEREMONY
18:30 - 19:15
Public conference
From the laboratory... to our plates!
By Serge Hercberg
19:15 - 19:45
PUBLIC CONFERENCE
Research and innovation on health
ingredients in Quebec
19:45
FRIDAY April 4th, 2014
SPEECH
Michel ROBITAILLE, General Delegate
of Quebec
19:55
SPEECH
French State and local representatives
20:30
Cocktail
Vitagora® CONGRESS DINNER
4 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
TH R O U GHO U T THE D A Y - B U SINESS MEETINGS , E X PO SPA C E AN D P R ESENTATION OF POSTE R S
Thursday April 3rd, 2014
SYNOPSIS
Jeudi 3 avril 2014
8:45
TO U T A U L ONG D U C ONG R ÈS , R EN D E Z - VO U S D ’ AFFAI R ES ET P R ÉSENTATION D E POSTE R S
9:00 - 9:40
9:40 - 10:05
VENDREDI 4 avril 2014
Ouverture du Congrès
8:00 - 8:45 ACCUEIL
Conférence principale
L’impact de l’obésité et de l’environnement
nutritionnel sur les choix de consommation
et la perception gustative
8:45 - 9:45 Conférence
Etude «Plaisir et santé
des Consommateurs » :
des tendances à horizon 2020
Conférence
Comportements alimentaires:
la santé compte-elle vraiment ?
10:05 - 10:30
Conférence
Le plaisir en restauration – de la sensorialité
des aliments à l’expérience de repas
10:35 - 11:15
PAUSE VISITE DES STANDS
ET DES POSTERS
11:15 - 11:40
Conférence
Concevoir matrices alimentaires et textures
afin d’optimiser la perception sensorielle
des aliments reformulés.
11:40 - 12:05
Conférence
Exploiter les arômes afin d’optimiser l’acceptabilité des aliments à teneur réduite en sel.
12:05 - 12:30
Conférence
Les lipoprotéines plasmatiques: transport
du cholestérol et quoi d’autre ?
12:30 - 12:55
Conférence
Bioencapsulation et transplantation de
microbiote, vers une nouvelle vision des
probiotiques.
13:00 - 14:00
DEJEUNER, VISITE DES STANDS
ET DES POSTERS
14:15 - 15:45
Table ronde
Les aspects satiété : Formuler les produits
à vocation satiété : quelles questions,
quelles approches ?
PAUSE VISITE DES STANDS ET DES
POSTERS
15:50 - 16:30
16:30 - 18:45
18:00
9:45 - 10:15 Etude de cas
Variation des comportements et des
perceptions des consommateurs face
à un même produit
10:15 - 10:45 Point Legislation
Point réglementaire :
les nouveaux marchés en Europe. 10:45 - 11:00 PAUSE
11:00 - 12:15 TABLE RONDE
Plaisir et santé dans l’assiette :
quelles tendances chez les consommateurs ?
Comment y répondre ?
12:30 - 14:00 COCKTAIL DEJEUNATOIRE
14:00 - 18:30 Visites d’entreprises
ou de laboratoires,
dégustation de vin :
Dijon, Cité de la Gastronomie,
vous ouvre ses portes pour
un après-midi de convivialité
et de détente !
Table ronde
Formuler en optimisant l’activité des ingrédients : quelles technologies de protection ?
Remise des Prix Posters
18:30 - 19:15
Conférence grand public
De la recherche… au contenu futur de nos
assiettes, tenue par Serge HERCBERG
19:15 - 19:45
Conférence grand public
Recherche et innovation sur les ingrédients
santé au Québec
19:45
Discours
de Michel ROBITAILLE
Délégué Général du Quebec
19:55
Discours
de l’Etat et des collectivités
20:30
Cocktail
Dîner de Gala de Vitagora®
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 5
THROUGHOU
BUSINESS
TO DEVELOP YO
AND A POSTE
PROGRAM
Consumer health
and pleasure
Thursday April 3rd, 2014
8:00
11:15
Markus Stieger
Registration
(Wageningen University,
Agrotechnology & Food
Sciences, Pays-Bas).
Designing food structures
and textures to optimise sensory
perception of reformulated foods.
8:45
Congress opening with Valérie Vuillemot, Congress
President, and Elisabeth Guichard,
Scientific Committee President
9:00
Hans Berthoud
(Neurobiology of Nutrition
Laboratory, Pennington Biomedical Research Center, Louisiana
State University System, USA).
The impact of obesity and nutritional environment on consumption
choices and taste perception.
11:40
Thierry Thomas-Danguin
(INRA-CSGA, Dijon, France).
Taking advantage of aromas to
optimise liking of low-salt foods.
9:40
12:05
(IRTA, Espagne)
Food related behaviour:
does health really matter?
(INSERM, Université de Bourgogne Faculté de Médecine,
France).
Plasma lipoproteins:
cholesterol transport, what else ?
Luis Guerrero
Laurent Lagrost
12:30
10:05
Christophe Lacroix
Agnès Giboreau
(ETH Zurich Laboratory of Food
Biotechnology Institute of Food,
Nutrition and Health, Suisse).
Bioencapsulation and microbial
transplants, towards a new vision
of probiotics.
(Institut Paul Bocuse, France).
Sensory aspects linked
to specific consumption models:
the foodservice industry.
10:35
13:00
Break, visit of posters and booths.
Lunch, visit of posters and booths.
6 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
UT THE DAY,
MEETINGS
OUR NETWORK,
POSTER EXHIBITION
14:15
Round table
“Formulating satiety-inducing foods:
questions and approaches”
18:30
Public conference
“From the laboratory... to our plates”
Serge Hercberg
Epidémiologist, coordinator of the NutriNet Santé study,
Université Paris XIII.
Camille Michon (AgroParis Tech), Sophie Vinoy (Mondelez), Marie-Hélène Saniez (Roquette), Hélène Labouré (CSGA), Agnès Marsset-Baglieri (AgroParis Tech),
Etienne Maillard (Lesaffre).
15:50
Break, visit of posters and booths.
16:30
Round table
19:15
Public conference
Research and innovation on health
ingredients in Quebec
Renée MICHAUD – INAF
“Formulating to optimise ingredient
activity: protective technologies”
Denis Poncelet (ONIRIS), Claire Gaiani (Université de Lorraine), Hervé Huilier (Créathès), Tony POUPLY (Biovitis),
Benoît Laplaize (Lesaffre), Thierry Vandamme (Université
de Strasbourg)
Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014 | 7
TOUTdes
AUOPPO
LONG
DE RENCONT
JOURNEES,
DES
POUR VOS
D’AFFAIR
(POSTERS
DEVELOPPER VOT
des rend
ETpour
UNEdév
EX
POSTE
PROGRAMME
Plaisir et santé
des consommateurs
Jeudi 3 avril 2014
8:00
11:15
Markus Stieger
Accueil
(Wageningen University,
Agrotechnology & Food
Sciences, Pays-Bas).
Concevoir matrices alimentaires
et textures afin d’optimiser la perception sensorielle des aliments
reformulés.
8:45
Ouverture du Congrès par Valérie Vuillemot, Présidente
du Congrès et Elisabeth Guichard, Présidente du Comité
Scientifique.
9:00
Hans Berthoud
(Neurobiology of NutritionLaboratory, Pennington Biomedical
Research Center, Louisiana State
University System, USA). L’impact
de l’obésité et de l’environnement nutritionnel sur les choix de
consommation et la perception
gustative
11:40
Thierry Thomas-Danguin
(INRA-CSGA, Dijon, France).
Exploiter les arômes afin d’optimiser l’acceptabilité des aliments
à teneur réduite en sel.
12:05
Laurent Lagrost
9:40
INSERM (Université de Bourgogne Faculté de Médecine,
France).
Les lipoprotéines plasmatiques:
transport du cholestérol et quoi
d’autre ?
Luis Guerrero
(IRTA, Espagne)
Comportements alimentaires :
la santé compte-elle vraiment ?
12:30
10:05
Christophe Lacroix
Agnès Giboreau
(ETH Zurich Laboratory of Food
Biotechnology Institute of Food,
Bioencapsulation et transplantation de microbiote, vers une
nouvelle vision des probiotiques.
(Institut Paul Bocuse, France).
La plaisir en restauration
de la sensorialité des aliments
à l’expérience de repas.
10:35
Pause, Visite des Posters et Visite des Stands.
13:00
Déjeuner, Visite des Posters et Visite des Stands.
8 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
OPPORTUNITÉS
ONG DES DEUX
ONTREs
ES
RENDEZ-VOUS
VOS RECHERCHES
RES POUR
S. EXPO..),
VOTRE RESEAU,
dez-vous d’affaires
XPOSITION
velopper votre réseau
POSTERS !
14:15
Table ronde
« Formuler les produits à vocation satiété :
quelles questions, quelles approches ? »
18:30 - Conférence grand public
« De la recherche... au contenu futur
de nos assiettes » Serge Hercberg
épidémiologiste, coordinateur de la nutrition de l’étude
NutriNet Santé, Université Paris XIII.
Avec la participation de : Camille Michon (AgroParis
Tech), Sophie Vinoy (Mondelez), Marie-Hélène Saniez
(Roquette), Hélène Labouré (CSGA), Agnès MarssetBaglieri (AgroParis Tech), Etienne Maillard (Lesaffre).
15:50
Pause, Visite des Posters et Visite des Stands.
16:30
Table ronde
« Formuler en optimisant l’activité
des ingrédients : quelles technologies
de protection ? »
19:15
Conférence grand public
Recherche et innovation
sur les ingrédients santé
au Québec : état de la situation…
Renée MICHAUD – INAF
Avec la participation de : Denis Poncelet (ONIRIS,), Claire
Gaiani (Université de Lorraine), Hervé Huilier (Créathès),
Tony POUPLY (Biovitis), Benoît Laplaize (Lesaffre), Thierry
Vandamme (Université de Strasbourg)
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 9
Friday April 4th, 2014
Vendredi 4 avril 2014
Vitagora® innovates again in 2014 with a morning program
dedicated to tomorrow’s markets to give companies the
keys to understanding emerging business opportunities.
Vitagora® innove en 2014 avec une matinée dédiée aux
marchés de demain pour donner aux entreprises les clés de
compréhension de ces nouvelles opportunités.
8:00 - Registration
8:45 - TASTE & HEALTH CONSUMER TRENDS REPORT
Rémy Oudghiri, Director of Trends and Insights, IPSOS A
key opinion leader presents the results of a speciallycommissioned market trends report for now to 2020: evolutions in markets and consumer behaviour in the area of
“Taste” and “Health” and evaluation of market potential
9:45 - CONSUMER BEHAVIOUR CASE STUDY
Dominque Valentin, AgroSup Dijon - CSGA
The variation of consumer behaviours and perceptions
concerning the same product: a case study by an expert.
10:15 - REGULATORY AFFAIRS
Katia Merten-Lentz, Field Fisher Waterhouse LLP
New export markets, a regulatory affairs update
10:45 - Break, visit of posters and booths.
11:00 - Round table
Taste and health market opportunties
Round table debate to continue the discussion between
industry leaders, SMEs and experts in consumer behaviour
With the participation of: Nathalie Martin (Nestlé), Barbara
Bidon (Fleury Michon), Philippe Crévoisier (SEB), Jean-Philippe Girard (Eurogerm), Mathieu Duboys-de Labarre (AgroSup Dijon), Nathalie Hutter-Lardeau (Atlantic Santé).
12:30 - LUNCH COCKTAIL
14:00 - Dijon, International City of Gastronomy opens
its doors to you for an afternoon of enjoyment and
relaxation.
Discover the strengths of the Vitagora® network from up
close by taking part in visits of R&D centres
8:00 - ACCUEIL
8:45 - Conférence
Etude « Plaisir et santé des Consommateurs » : des tendances à horizon 2020. Rémy Oudghiri (Ipsos, Directeur du
Département Tendances & Insights) Les résultats de cette
étude, réalisée par Ipsos en partenariat avec Vitagora®, et
présentés en exclusivité lors du Congrès Goût-NutritionSanté, dévoileront les tendances des marchés alimentaires à
l’horizon 2020 : évolution des marchés et des comportement
des consommateurs sur les aspects «plaisir & santé » dans
l’assiette. Un éclairage particulier sur cinq pays (France, Allémagne, Etats-Unis, Japon, Russie) ainsi que des exemples
d’offres alimentaires émergentes dans chacun des pays.
9:45 - Etude de cas
Variation des comportements et des perceptions des
consommateurs face à un même produit
Dominque Valentin, AgroSup Dijon - CSGA
10:15 - Point Legislation
Point réglementaire : les nouveaux marchés en Europe.
Katia Merten-Lentz, Field Fisher Waterhouse LLP
10:45 - PAUSE
11:00 - TABLE RONDE
Plaisir et santé dans l’assiette : quelles tendances
chez les consommateurs ? Comment y répondre ?
Nathalie Martin (Nestlé), Barbara Bidon (Fleury Michon),
Philippe Crévoisier (SEB), Jean-Philippe Girard (Eurogerm),
Mathieu Duboys-de Labarre (AgroSup Dijon), Nathalie Hutter-Lardeau (Atlantic Santé).
12:30 - COCKTAIL DEJEUNATOIRE 14:00 - Visites d’entreprises ou de laboratoires,
dégustation de vin :
Dijon, Cité de la Gastronomie, vous ouvre ses portes pour
un après-midi de convivialité et de détente !
10 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
Dijon
Vendredi à la carte
A la découverte des saveurs régionales
on demand friday,
enjoy BURGUNDY
Profitez, vous êtes
en Bourgogne !
AFTERNOON
Discover the strengths of the Vitagora® network from up
close by taking part in visits of three R&D centres: CSGA
(Centre for the sciences of taste and food), Welience Food
& Bio-industry, and Cen-Nutriment, a CRO specialised in
clinical and observational studies in the areas of diet.
Visits of wine domains, and a chocolate factory are the
other option.
L’APRÈS-MIDI
Touchez de près les forces du réseau Vitagora en participant aux visites de trois centres de compétences : le
CSGA (Centre des Sciences du Goût et de l’Alimentation),
Welience Agroalimentaire & Bio-industriel, et Cen-Nutriment, une PME spécialiste des études cliniques et observationnelles dans le domaine de l’alimentation.
Visite de caves, découverte de la Chocolaterie de Bourgogne pour une après-midi de convivialité et de détente !
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 11
CONFERENCES / CONFÉRENCES
Hedonic and Metabolic Drives
in the Control of Appetite
The impact of obesity and environment on food choice
and taste perception
Hans-Rudolf Berthoud
Neurobiology of Nutrition Laboratory, Pennington Biomedical
Research Center, Louisiana State University System, Baton
Rouge, LA, USA ([email protected])
Adult body weight is remarkably stable considering the tons of
food consumed over a lifetime. This constancy is attributed to
the hypothalamic homeostatic regulator which senses available
nutrients, and orchestrates an integrated response by controlling ingestive behavior and energy expenditure. Although the
homeostatic regulator powerfully defends against nutritional deficits, it is weaker in the defense against overeating and obesity.
While some argue that obesity can only be the result of a pathologically corrupt homeostatic regulator, others believe it is simply
overwhelmed by the modern nutritional environment in geneti-
Food related behaviour:
does health really matter?
Luis Guerrero
IRTA, Food Technology Centre, Finca Camps i Armet,
17121 Monells, Spain
There is a large amount of scientific evidence available which
shows a significant link between diet and health. Specific dietary
factors have been associated with the cause or prevention of
various diseases such as cancer, coronary heart disease or birth
defects. The majority of epidemiologic research tends to indicate
The Pleasure in Dining Out:
Food, Senses and the Dining
Experience
Agnès Giboreau
Centre de Recherche de l’Institut Paul Bocuse, Lyon
[email protected]
The study of the pleasure derived from meals in actual dining-out
situations involves the study of tools at the disposal of cooks and
maitre d’, as well as of the extent of the influence of these tools on
the choices, feelings, and judgments of a variety of clients representative of the target audience. The pleasure felt during a meal is
unique to each particular individual and depends on the situation in
which he/she finds himself/herself. There is not a universal perception or perceptual judgment, but a plurality of views which reflect
the variety of individual experiences and consumption situations. This is why, on the one hand, different approaches are taken into
account – physiological, cognitive and social – and, on the other
hand, the experimental conditions aim for a certain realism through
the use of a Living Lab ®, in which the subjects are placed in
a real dinner context and data collection is as discreet as pos-
cally predisposed individuals. This latter view suggests that the
omnipresence of conditioned food cues, the high obtainability of
energy-dense and highly palatable foods, minimal physical food
procurement costs, and a sedentary lifestyle, predisposes some
individuals to overeating and weight gain in spite of the homeostatic regulator. Because many of these factors act through cognitive and emotional-affective and executive functions of the brain,
the discussion has shifted from the hypothalamus to include
cortico-limbic systems, particularly those processing pleasure,
reward, incentive motivation, satisfaction, delayed gratification,
impulsivity, cost-benefit calculations, and decision making. Specifically, the brain pleasure system has evolved to guide behavioral choice beneficial to survival, such as eating. Thus, when
nutrient availability falls below normal, the pleasure system is
strongly stimulated to make a given food more rewarding. Better understanding of how these systems are organized and how
they interact with the metabolically-driven controls in the hypothalamus and brainstem will go a long way in the search for behavioral and pharmacological tools to counteract the modern environmental pressures.
Supported by NIDDK 47348 and NIDDK 072081.
the existence of deficient diets and a considerable potential for
disease prevention by improved nutrition. In developed countries
most people are aware that they are or will be what they eat.
Therefore, and from a rational perspective, individual health
consciousness and concern should drive food choices and food
related behaviour. However, human beings are contradictory per
se, and unfortunately health only tends to become important
when lost. Factors such as habits, sensory pleasure, age, cultural identity, social pressure and optimistic bias among others may
help to elucidate the irrational side of human food selection and
consumption. The present work focuses on these aspects from
a cross-cultural viewpoint aimed towards a better understanding
of the existing discrepancies between what consumers say they
do, what they think they do and what they actually do.
sible: audiovisual recording of consumption choices and of course
sequences, completed by the quantities consumed and the fillingup of short questionnaires between courses.
In this context, the factors contributing to the pleasure of the diners
can be analysed: how to ensure that the food selection will please
consumers? What tools of the trade can catering professionals
use while defining their offer?
On the kitchen side, the chef creates the culinary offer and relies
on his technical expertise and artistic sense to imagine dishes
with an aesthetic and hedonic goal in mind, while balancing the
constraints of the situation - specific customers, cost of raw materials, cooking techniques etc. . For a given dish, the analysis of the
pleasure felt when eating it relies on multimodal perception – each
sense being important – and takes into account interindividual differences – preferences, consumption habits, specific symbolic universes used as references. In addition to the food aspect of things,
presentation, tableware, as well as dish names are other means
used by chefs to build the culinary identity of their dishes, and are,
as such, objects of study in the experimental restaurant.
As for the dining room, the maitre d’, master of ceremony of the
meal, has to design the environment of the meal in order to deliver
a consistent service throughout the whole ‘customer experience.’
The physical environment of the dining room creates a referential
universe (with a visual atmosphere, sounds, thermal and spatial
perceptions) and participates in the emotional state of the clients.
12 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
CONFERENCES / CONFÉRENCES
The quality of service and the relationship between waiters and
clients are also part of the strategy options of the restaurant and
contribute to the pleasure experienced by the clients. Thus, beyond
the dish, these contextual factors are essential in the construction
of the judgment of customers and are also studied in the experimental restaurant.
Sugar and salt reduction in foods:
Modifying microstructure,
texture and oral processing
to enhance sensory perception
Markus Stieger1,2
1 Wageningen University & Research Centre, Division of Human
Nutrition, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
2 TI Food & Nutrition, P.O. Box 557, 6700 AN Wageningen,
The Netherlands - Corresponding author: [email protected]
Taking advantage of aromas to
optimize liking of low-salt foods
Thierry Thomas-Danguin
Centre des Sciences du Goût et de l'Alimentation,
INRA UMR1324, CNRS UMR6265, Université de Bourgogne,
Dijon, France.
Health issues have led worldwide health organizations to encourage the decrease of salt content in foods. However, decreasing
the amount of salt without changing consumer liking is an important challenge for the food industry because low-salt food usually
exhibits altered sensory characteristics. Among the numerous
strategies currently investigated to maintain salty taste while reducing salt concentration, we propose using tasteless sodium-free
odorants to compensate for saltiness reduction through multisensory-integration mechanisms. Indeed, the overall perception of
food Flavor relies on the integration of simultaneous chemosensory perceptions including taste and odor. In a series of sensory
experiments relying on water solutions, model food, or real food
products, we have been able to demonstrate that salt-associated
aromas (i.e., retronasally perceived odors of e.g., sardine, bacon
or emmental cheese) can enhance salty taste (Lawrence et al.,
2009, 2011) through the odor-induced saltiness enhancement
(OISE) effect. Moreover, we have shown that the OISE depends
on salt concentration, namely when salty taste intensity is too high,
the OISE is no more efficient while it can compensate for at least a
25% reduction of salt concentration in water solutions at medium
salty taste intensity (Nasri et al., 2011, 2013). We also assessed
the advantage of combining the OISE with other strategies developed to maintain salty taste while decreasing salt content. First,
using potassium chloride (KCl) as sodium chloride (NaCl) replacer, we observed a more pronounced OISE effect when the salty
taste relied on KCl as compared to NaCl; the enhancement was
even higher in a ternary odor-sour-salty solution, suggesting that
the cross-modal odor-taste-taste interactions may be particularly
efficient to compensate for salt reduction. Second, we combined
heterogeneous distribution of taste and salt-associated aroma stimuli in hot-served low-salt snacks to evaluate, with a consumer
In conclusion, it is indeed a scientific and operational challenge to
understand the mechanisms involved in the pleasure of meals in
a real situation. It aims at enhancing the pleasure of eating for a
variety of consumers, whether of children in school canteens, of
the elderly in care institutions, or of classic commercial catering
customers.
Food oral processing as the bridge between food texture, microstructure and sensory perception has gained enormous interest in
the last decade. This lecture provides an overview of the role
of the microstructure of soft- and semi-solid foods in food oral
processing and sensory perception. Phase separated mixed protein–polysaccharide gels and emulsion-filled gels are described
as suitable model foods to investigate food oral processing systematically. Special attention is given to the sensory perception
of texture, taste and interactions thereof. Several approaches to
reduce the salt and sugar content of semi- and soft-solid foods
without compromising taste are highlighted. These reduction approaches are based on an understanding of food oral processing
in relation to the microstructure of the foods and its breakdown.
panel, the salty taste enhancement and liking for these products.
We observed the highest saltiness enhancement for the snacks
with the largest contrast in salt distribution (Emorine et al., 2013).
Moreover we have shown that adding a salt-associated aroma
to this heterogeneous product increases the saltiness perception
owing to OISE but also contributes to maintain the consumer liking
for such product. When taken together, all these findings demonstrate that cross-modal odor-taste interactions can be an efficient
strategy to compensate, at a sensory level, for the decrease in saltiness and acceptability of foods with reduced salt levels (> 35%).
Such a strategy, especially in association with other compensating
strategies, should help manufacturers to follow the recommendations of public health authorities while maintaining a good acceptability of food for consumers.
Acknowledgements: The speaker would like to thank his collaborators in this research: C. Salles, C. Septier, G. Lawrence, N.
Nasri, M. Emorine. This research received financial support from
INRA, the Regional Council of Burgundy, Unilever R & D Vlaardingen and the European Regional Development Fund (FEDER).
References:
Emorine M, Septier C, Thomas-Danguin T, & Salles C (2013)
Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability. Food Res. Int. 51, 641–647.
Lawrence G, Salles C, Palicki O, Septier C, Busch J, & ThomasDanguin T (2011) Using cross-modal interactions to counterbalance salt reduction in solid foods. Int. Dairy J. 21, 103–110.
Lawrence G, Salles C, Septier C, Busch J, & Thomas-Danguin
T (2009) Odour-taste interactions: A way to enhance saltiness in
low-salt content solutions. Food Qual. Prefer. 20, 241–248.
Nasri N, Beno N, Septier C, Salles C, & Thomas-Danguin T
(2011) Cross-modal interactions between taste and smell:
Odour-induced saltiness enhancement depends on salt level.
Food Qual. Prefer. 22, 678–682.
Nasri N, Septier C, Beno N, Salles C, & Thomas-Danguin T
(2013) Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature.
Food Qual. Prefer. 28, 134–140.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 13
CONFERENCES / CONFÉRENCES
Plasma lipoproteins: cholesterol
transport, what else ?
Laurent Lagrost
Centre de Recherche Inserm/uB “Lipids, Nutrition, Cancer”
UMR866 - Faculté de Médecine - 7 boulevard Jeanne d’Arc
BP87900 - 21079 Dijon Cedex – France
Email : [email protected]
Because water is the prominent constituent of living organisms,
a major challenge for life is to handle fat-soluble compounds, including hydrophobic molecules and amphipathic molecules (i.e.
combining both hydrophilic and hydrophobic properties). Fat-soluble molecules tend to associate with each other spontaneously
to form complex structures such as micelles, vesicles or large
polymeric aggregates, which unlike monomers become water-soluble. On the positive side, the amphipathic nature of some lipid
compounds is used by living organisms to build up the membrane
surrounding the cells and maintaining their integrity, as well as to
package and transport essential hydrophobic compounds through
aqueous biological media. On the negative side, some amphipa-
Bioencapsulation and microbial
transplants, towards
a new vision of probiotics
Christophe Lacroix, Institute of Food, Nutrition and Health,
Department of Health Science and Technology, ETH-Zurich,
Schmelzbergstrasse 7, 8092 Zürich, Switzerland
The gut is home to a complex ecosystem made of innumerable
different bacteria. Researchers are now convinced that our microbiome has an active role in a variety of functions of the human body
with enormous health consequences. These living microbes thrive
in our intestine, a nutrient-rich environment with around 100 trillion
microbes (a mass of approximately 1 kg), which is tenfold the number of eucaryotic cells in our body. The intestinal microbiota harbors
over 3 million genes, greatly exceeding by about 100 fold the coding capacity of our own genome. Scientists are only beginning to
map this largely uncharted territory with the goal of improving health
and well-being and finding the key for many chronic diseases.
A central function of our microbiome is to complete the breakdown
of complex undigested food components. It is highly enriched in
genes encoding various glycosidases conferring increased energy
harvest (5-10% of dietary energy) from food. It provides its host
with beneficial metabolites, such as energy-rich short-chain fatty
acids (SCFA), acetate, propionate and butyrate, as well as essential vitamins (e.g. biotin, folate and vitamin K). By its own presence
and activity, our microbiota builds a strong line of defense against
intruding microbes through different mechanisms. Microbes are
in constant cross-talk with the host, interacting with important
physiological processes. Our resident microbes also appear to
play a critical role in training and modulating the immune system,
helping it to accurately distinguish between friend and foe. Intestinal homeostasis largely relies on complex interactions between the
microbiota, the intestinal epithelium and the host immune system.
Diverse regulatory mechanisms cooperate to maintain intestinal
homeostasis, whereas loss of bacterial density and diversity has
been correlated with various diseases. The disruption of this sensi-
thic molecules can form aggregates in aqueous media which are
non-productive, and even toxic for organisms. Lipoproteins are
spherical, small-sized natural complexes constituted of hydrophilic
and hydrophobic moieties. They have a well-recognized function
in the intravascular transport of cholesterol, and their implication
in the etiology and pathophysiology of cardiovascular diseases
has been a major focus of attention during the last decades (i.e.
the proatherogenic low density lipoproteins – LDL, and the antiatherogenic high density lipoproteins – HDL). Importantly, and in
addition to cholesterol, a number of hydrophobic and amphipathic molecules are transported by lipoproteins in the blood stream,
among them fat-soluble vitamins (e.g. vitamin E), essential polyunsaturated fatty acids, proinflammatory bacterial lipopolysaccharides (or endotoxins), hydrophobic drugs (e.g. anti-cancer drugs),
and oxidized lipid derivatives. Time has come to revisit the role
of natural lipoproteins as universal carriers, in particular with new
insights into the distribution of essential bioactive compounds and
drugs throughout the body, and into the neutralization and elimination of bacterial proinflammatory mediators. Whether natural lipoprotein carriers, together with plasma lipid transfer proteins may
be used in a new way to deliver hydrophobic compounds to target
tissues is the matter of intensive research.
Key words: lipids, lipoproteins, lipid transfer proteins, vitamin E,
tive balance may trigger the development of chronic inflammatory
pathology found in inflammatory bowel disease, or vice-versa, the
chicken or the egg, whichever came first. Imbalances in intestinal
homeostasis can lead to an aberrant microbiota (i.e. dysbiosis),
altered host-microbe responses and inflammatory immune responses targeting (commensal) bacteria of the microbiota. Dysbiosis has been increasingly associated with a range of diseases,
such as infections, inflammatory bowel diseases and gastric/colonic cancer; and also diseases outside the gastrointestinal tract,
such as obesity, diabetes and metabolic syndrome, atopy and
allergy, atherosclerosis, pancreatitis, liver disease and autism.
The understanding of the mechanisms underlying the effect of unbalanced microbiota is still at infancy. In the near future, strategies
aimed to modify or manipulate our gut microbiota might be increasingly used to prevent or even treat specific diseases, for example
by feeding nutrients targeting the gut microbiota, e.g. prebiotics,
by supplying beneficial microbes with probiotic functions, or even
in the case of microbiota related disease by replacing dysbiotic microbiota. This latter approach could change the entire paradigm for
how we treat disease by instead of killing, sustaining microbes. For
example, functional gut microbiota might be used for fecal transplants, which involve the transfer of a balanced microbiota from
a healthy person to replace aberrant microbiota in a sick person.
In this presentation the concept of single well characterized probiotics for colonization evolving to complex ecosystem transplantation will be presented, and illustrated with recent developments
with Clostridium difficile infection and obesity treatments. In addition to scientifically proven efficacy important issues remain to be
solved, relating to safety, standardization, production and delivery
of fecal microbiota transplants. In this context the development of
innovative technological solutions is crucial. Bioencapsulation for
controlled microbiota propagation in continuous fermenters and
for protection and target delivery of microbial transplants could
pave the way for the next generation of probiotic drugs promoting a healthy microbiota and designed to prevent or treat chronic
diseases.
Keywords: probiotic, prebiotic, gut microbiota, obesity, infection,
bioencapsulation, fecal transplants
Supported by NIDDK 47348 and NIDDK 072081.
14 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
CONFERENCES / CONFÉRENCES
Formulating satiety-inducing
foods: questions and approaches
Camille Michon, AgroParis Tech
Satiety, or the prolonged sensation of absence of hunger is characterized by the latency between two sensations of hunger and
the amount of food consumed during the following meal. It is
influenced by physiological factors (which can be modulated
in particular by playing with the composition of the product, its
ingestion process and its evolution during digestion) as well as
psychological factors (pleasure , appreciation, etc. . ).
Formulating a satiety-inducing product entails taking into account several parameters. First, the product composition has
Formulating to optimise
ingredient activity:
protective technologies to be changed, by increasing the concentration in proteins and
fibre, which could lead to insurmountable difficulties in terms of
manufacturing technology.
Once manufactured, the product should be sufficiently appreciated by consumers to be bought and consumed on a regular
basis. The hedonic dimension is therefore paramount. Consumers being all different, both in terms of their sensory perceptions
as well as in their behavior towards satiety-inducingproducts, it is
not enough to simply optimise sensory characteristics; the reactions of consumers according to their eating behaviour should
also be taken into account.
All these questions for manufacturers keen to develop such products will be first illustrated with examples from the results of the
ANR ALIA « BISENS « project (2009-2012), and then researchers
and engineers facing this type of challenge will have the floor to
share their experience during the roundtable.
operations such as extrusion or sterilisation. It is a real challenge
for food manufacturers to keep producing quality food which
tastes as good as it is nutritious.
Denis Poncelet, ONIRIS
One generation ago, our food was mostly home-based. The traditional image of cooking consisted of vegetables from the garden, a freshly killed chicken or rabbit simmering gently on the
stove, producing this succulent finger-licking stew. This idealised
picture remains a fixture of our memories, probably with good
reason. It is no coincidence that three-Michelin-star restaurants
claim to cook with products «straight from the market.»
However, few people are still willing to spend some of their free
time wandering around markets and fiddling in their kitchen ... If
French gastronomy retains its reputation , it must be noted that
our daily food intake increasingly looks to ready meals, eaten at
home but also often in the canteen.
On the other hand, the global population is growing rapidly; and
the consumption of meat products increases even faster. While
we have been experiencing a glut for more than fifty years, all experts agree that we will face a real food crisis in the coming years.
To ensure a simple, fast and efficient supply of food worldwide to
this growing population, we must fundamentally modify industry
practices. Food going through the powder stage faces integrity
problems. This integrity is also put to the test during cooking
We can find help in, and learn from, nature. Life is based on a
complex chemistry allowing very specific reactions in delicate
conditions: that is what biochemistry is about. However, this chemistry is only made possible by the existence of a sophisticated
membrane system.
These membranes isolate the cell from the outside environment,
protecting its contents, controlling exchanges, structuring materials and allowing the creation of powerful functions. A simple
example would be the production of energy in the form of ATP,
which can only happen through the membrane of mitochondria.
Microencapsulation is an effective approach to imitate nature.
There are many methods of encapsulation allowing the mimicking of living cell characteristics:
immobilisation , protection , controlled release, structuring and
functionalisation. This encapsulation technology is already well
integrated in many food manufacturing processes with fairly
simple techniques (eg. spray drying), but it is still fairly little known
and much remains to be done to control its various processes.
With an approach such as encapsulation, the problem is split
between the basic food and the additional ingredients. Any
change in the formulation will affect the structure of the food and
therefore its sensory qualities as well.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 15
CONFERENCES / CONFÉRENCES
Regulatory update:
new European export markets
and minerals, but leaves room for the national rules to be applied
for these products when they are herbal-based or contain other
substances with nutritional or physiological purpose.
Katia Merten-Lentz, Field Fisher Waterhouse LLP
Therefore, successful European food innovation still requires a
thorough understanding of the different national regulations.
However, on behalf of promoting innovation , it seems that the
European Union has been for some years now opting for a less
fragmented approach to the rules , that is to say in favor of greater harmonization, thus avoiding unnecessary barriers to trade.
Keywords : Food Additives; Regulation (CE) No 1333/ 2008;
Food supplements directive 2002/46/CE New food; Regulation
(ECE) No 258 /97; Nutrition and health claims; Regulation ( CE)
No 1924/2006; Materials in contact with foodstuffs; Regulation
(CE) No 1935/2004
The European Union is not a fully harmonised market in terms of
agri-food regulations. Member states have a common regulatory
framework for innovative food products, be it for additives, dietary supplements, food benefiting from health claims or simply
new foods, and this is also true for materials in contact with food.
But national legislations may implement specific arrangements.
Thus, for example, the 2002/46/CE Directive on the bridging of
Member States laws related to food supplements, establishes a
common framework for food supplements containing vitamins
Changes in behaviors
and consumer perceptions
facing a single product:
case study
Dominique Valentin - AgroSup Dijon - CSGA
«Tell me what you eat and I will tell you who you are,” claimed
Brillat Savarin in his book the Physiology of Taste. From the first
minutes following birth, or even before, we are exposed to multiple stimuli from an environment specific to our culture. This early
cultural experience, associated with the culture-transmitting part
played by parents, has a lasting influence on what we eat, how
we prepare our food and how it is eaten. In today’s context of
globalization of agri-food markets, it seems important to unders-
tand the changes in behavior and perception caused by our
cultural heritage in order to offer suitable products.
To illustrate my point I will draw on a study that was conducted
as part of the FUI NUTRICE project spearheaded by SEB. The
objective of this FUI project was to improve the nutritional and organoleptic qualities of rice while meeting consumer expectations.
Rice is widely consumed worldwide but it is prepared, cooked
and eaten very differently according to the culture, region, and
type of rice used.
To understand these differences, we used a qualitative approach
based on observation of reality and focusing on practices and
imagination. This approach means we are able to underline the
differences in behavior in terms of purchasing mode, preparation
and consumption, and to understand the causes of these differences and their impact on consumer perceptions.
16 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
ETUDE
Et s’il suffisait de changer d’appareils
POUR TOUT CHANGER
MÉTHODOLOGIE*
USAGE
Etude nationale menée
auprès de 210 personnes
pendant une durée de 3 mois
du 6 mai au 30 août 2013
Taux d’utilisation DES 3 APPAREILS
de la gamme Nutrition Gourmande
210
personnes
Echantillon TEST
®
mois
105
personnes
Yaourtière
SEB Multi Délices
Friteuse
ActiFry
®
Echantillon TEMOIN
®
Cuit-vapeur
VitaCuisine
®
105
personnes
92%
des participants
ont utilisé
Recueil de
3 appareils
Nutrition Gourmande
l’application
l’information
®
4
questionnaires
mensuels
12
questionnaires
hebdomadaires
70%
se sont connectés
au moins 1 fois / semaine
3090
Connexion à
l’application
Mon ActiFry
questionnaires
traités
RESULTATS
Nutrition Gourmande connectée
®
impact positif sur
LES HABITUDES ALIMENTAIRES
des achats plus réfléchis
Fruits frais
+16%
+ 3%
+9%
-4%
ont réduit
leur tour de taille
LA PERCEPTION
DE L’ALIMENTATION
mai
août
Livraison des repas
à domicile
Légumes frais
impact positif sur
71%
Retour de la cuisine faite maison
impact positif sur
-19%
stable
LA SILHOUETTE
Et parmi ceux qui ont perdu
plus de 4 cm de tour de taille,
ont utilisé
l’application
au moins 1 fois /semaine
81%
Meilleurs
Plus sains Plus légers
impact positif sur
Plus
Plus variés
équilibrés
LA PERCEPTION
DE LA FORME
55%
63%
39%
43%
se sentent
marchent
tous les jours
en forme
* Etude MediQual Research pour SEB réalisée auprès de 210 personnes via Internet. 2 échantillons de 105 personnes suivis pendant 3 mois. Le groupe test a reçu un lot de 3 appareils de la gamme Nutrition Gourmande de SEB et a été
invité à suivre un programme de coaching via l’application mobile MonActifry. Le groupe test et le groupe témoin ont tous deux reçu des questionnaires sur leur comportement alimentaire.
Créé par :
et www.arzelcreation.com
CONSUMER HEALTH
AND PLEASURE
POSTERS
1
Physiologie et Nutrition / Physiology and Nutrition
Comparison between the impact of the consumption of the G-Nutrition® brioché bread, enriched in proteins and vitamins, and the
impact of the consumption of a liquid oral nutritional supplement
with a high protein density, on the nutritional status of the elderly
Authors & affiliations:
F.A Allaert1,2, V. Van Wymelbeke3, F. Bon3, M. Mahdi4
1Chaire d’Evaluation médicale ESC Dijon, 2DIM CHU Dijon, 3CHU Dijon, 4CERELAB®, Dijon, France
Abstract: (Your abstract must use Normal style and must fit in this box. Your abstract should be no longer than 400 words. The box
will ‘expand’ over 2 pages as you add text/diagrams into it.)
Introduction and objective:
To compare the impact of the G-Nutrition® brioché bread enriched in
proteins and vitamins (BREAD), to the impact of a liquid oral nutritional
supplement (ONS) with a high protein density, on the nutritional status of
the elderly.
Methods:
Open randomized study carried out among people aged over 75 whose
nutritional status was characterized by a MNA lower than 23.5 and / or
a steady weight loss over the last few months and / or a starting value of
the transthyretin lower than 0.2 g/l. Main criteria: biological markers of the
nutritional status: albuminaemia, transthyretin, CRP. Secondary criteria:
BMI and plasma concentrations in vitamins B9, B12.
Results:
31 patients took part in the study. Their sex /ratio, age, BMI are comparable in both groups, so as the biological markers of their nutritional
status. After a one month consumption, a significant increase in albuminaemia (p<0.0001), in transthyretin (p :0.003), and a significant decrease
in CRP (< 0.02) between D1 (Day 1) and D30 (Day 30) were measured
; these were comparable between both groups (respectively : p :0,42,
0,57 and 0,34). Albuminaemia (g/l): BREAD : D1 : 27,5±3,7 vs D30 :
31,2±3,2 ; ONS : 28,1±3,0 vs 31,1±3,6. Transthyretin (g/l): BREAD : D1 :
0,19±0,05 vs D30 : 0,23±0,06 ; ONS : 0,19±0,06 vs 0,21±0,06. CRP (mg/l) : BREAD : D1 : 25,9±24,9 vs D30 : 11,9±12,6 ; ONS : 13,1±9,9 vs
8,0±6,1. Higher increases in blood concentration in vitamins B9 (p<0.03)
were also measured in the BREAD group compared to the ONS group
D1 : 11,8±7,4 vs D30 : 13,8±6,8 ; ONS : 15,4±8,5 vs 13,8±7,7. The
study was carried out again in elderly nursing homes over a 3 months period. It highlights that blood concentration in vitamins B12 and selenium
increases as regards the BREAD group; it therefore induces a significant
difference at the end of the study in comparison with the ONS group
(respectively p :0.001 and 0.011).
Conclusion:
The G-Nutrition® brioché bread significantly improves the nutritional status of the elderly suffering from malnutrition in a way which is comparable
to the consumption of an oral ONS with a similar protein composition. It
also contributes to increase the blood concentrations in vitamins B9, B12
and selenium. This is an alternative to liquid ONS, thus helping patients
to accept a protein supplementation as they are provided a wider range
of intake methods.
18 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
2
Physiologie et Nutrition / Physiology and Nutrition
Efficacy and safety of L. paracasei in allergic rhinitis
Authors & affiliations:
D Stéphanie Courau, Merck Consumer Health / Merck Médication Familiale, Dijon, France
Introduction and objective:
An imbalance between Th1 and Th2 cells is involved in allergic rhinitis
which may be improved by probiotics. To test the efficacy of the probiotic
Lactobacillus paracasei subsp. paracasei LP-33®, a double-blind, placebo-controlled, randomized trial was carried out in patients with allergic rhinitis to grass pollen treated with loratadine and presenting altered
quality of life.
Methods:
Subjects with persistent allergic rhinitis, symptomatic during the grass
pollen season, and a positive skin test or specific IgE to grass pollens
were included by GPs. All received loratadine for 5 weeks. The primary
endpoint was the improvement in Rhinitis Quality of Life (RQLQ) global
score at the fifth week of LP-33® consumption compared with placebo
(in addition to loratadine). Secondary endpoints included nasal and ocular
symptoms (individual and total symptom scores), visual analogue scale
3
(VAS) and time of first exacerbation of the symptoms when loratadine
was stopped. Results: 425 subjects were included. Using ITT analysis, the RQLQ global score decreased significantly more in the LP-33®
group than in the placebo group (p=0.0255, difference= -0.286 [95%CI:
-0.536;-0.035]). No significant differences were noted for the change
of RTSS-5 global score between groups (p=0.1288, difference=-0.452
[95%CI: -1.036; 0.132]). Significant differences in ocular symptoms
(RQLQ) were observed between groups (p=0.0029, difference=-0.4087
[-0.6768;-0.1407]).
Results:
This study performed by GPs shows that LP-33® improves the quality
of life of subjects with persistent allergic rhinitis who are currently being
treated with an oral H1-antihistamine. Whereas nasal symptoms had not
changed, ocular symptoms had consistently improved.
Physiologie et Nutrition / Physiology and Nutrition
Vitamin (A, C, E) consumption and ORAC in pregnant
obese diabetic women.
Authors & affiliations:
SAKER M1 , KHEIRAT F1, MERZOUK H1, LOUKIDI B1, MERZOUK SA2, NARCE M3.
1) Department of Biology, Faculty of Life and Natural Sciences, University of Tlemcen, Algeria.
2) Department of Technical Sciences, Faculty of Engineering, University of Tlemcen, Algeria.
3) Inserm UMR 866 ‘Lipids Nutrition Cancer”, University of Burgundy, Faculty of Life, Earth and environment Sciences, Dijon, France.
Introduction and objective:
Relationship between vitamin (A, C, E) consumption and total antioxidant
capacity in pregnant obese diabetic women. Antioxidant consumption
reduces oxidative stress in numerous pathologies including diabetes and
obesity. The aim of this study is to evaluate the consumption of antioxidant vitamins (A, C, E) in pregnant diabetic and obese women and its
correlation IIwith these vitamins serum levels and the total antioxidant
capacity (ORAC).
Methods:
For this purpose, 60 control women and 40 obese women with diabetes
were selected in the maternity ward of Tlemcen’s University Hospital.
Blood samples were taken 48 hours before delivery.
Serum vitamins were assayed by HPLC and ORAC by fluorimetry.
Vitamin consumption was determined by the 24h recall questionnaires
and software regal plus.
Results:
The results show that obese diabetic women consumption of antioxidant
vitamins is reduced, correlated with a decrease of the latter levels in their
serum as well as the ORAC levels, compared to those of the control
women.
Conclusion:
Supplementation with vitamin A, C and E during pregnancy and even before it would be beneficial to reduce oxidative stress in high risk women.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 19
4
Physiologie et Nutrition / Physiology and Nutrition
STIM1 is indispensable for Ca2+ signaling and preference
for fat in mice
Authors & affiliations:
S. Abdoul-Azize1, G. Dramane2, T. Vögtle3, C. Chouabe4, B. Nieswandt3, P. Besnard1, & N. A. Khan1
1Physiologie de la Nutrition et Toxicologie (NuTox), INSERM U866, Dijon, France ; 2Université de Parakou, Bénin ; 3University of Würzburg, Germany ; 5Université Claude Bernard Lyon 1, Villeurbanne, France.
Introduction and objective:
Recent studies have linked the incidence of obesity with the intake of high
caloric lipid rich-diets. We have previously shown that dietary fatty acids
trigger, via lingual CD36, downstream cell signaling, responsible for lipid
taste perception (1-4).
In the present study, we investigated the mechanisms of action of a dietary fatty acid, i.e., linoleic acid (LA), on the increases in free [Ca2+]i,
and the implication of a Ca2+ senser, i.e., stromal interaction molecule-1
(STIM1), in Ca2+ signaling in CD36+ taste bud cells and preference for
fat in mice (5).
Methods:
- Purification of CD36+ cells from mouse lingual circumvallate papillae
[Ca2+]i imaging : Fura-2/AM, NIKON microscope, equipped with EMCCD PLA2 studies : immunocytochemistry, enzyme assays, western blot
Knock-out mice (Orai1, Stim1) SiRNA technology (PLA2 isoforms, Stim1,
Orai1 and Orai3)
Results:
We demonstrate that linoleic acid (LA) by activating sPLA2, cPLA2 and
iPLA2 via CD36, produced arachidonic acid (AA) and lyso-phosphatidylcholine (Lyso-PC) which triggered Ca2+ influx in CD36-positive taste
bud cells (TBC), purified from mouse CVP. LA induced the production of
5
Ca2+ influx factor (CIF). CIF, AA and Lyso-PC exerted different actions
on the opening of store-operated Ca2+ (SOC) channels, constituted of
Orai proteins and regulated by STIM1, a sensor of Ca2+ depletion in
the endoplasmic reticulum. We used siRNA technology and transgenic
mice models and observed that CIF and Lyso-PC opened Orai1 channels whereas AA-opened Ca2+ channels were composed of Orai1/Orai3.
STIM1 was found to regulate LA-induced CIF production and opening of
both kinds of Ca2+ channels. Furthermore, Stim1–/– mice lost the spontaneous preference for fat, observed in wild type animals. The CD36-positive TBC from Stim1–/– mice also failed to release serotonin into extracellular environment.
Conclusion:
Our results suggest that fatty acid-induced Ca2+ signaling, regulated by
STIM1 via CD36, might be implicated in the transmission of gustatory
information on dietary lipids towards afferent nerve fibers.
References (if any):
1. A. El-Yassimi et al. (2008). J Biol Chem. 283:12949-59.
2. S Abdoul-Azize et al. (2013). PLoS ONE, 8(8):e68532.
3. NA. Khan, P. Besnard (2009). Biochem. Biophys. Acta 1791:149–155.
4. S. Abdoul-Azize et al. (2012) Med Sci (Paris) 28:1053-55.
5. G. Dramane, S. Abdoul-azize et al. (2012). J Clin. Invest. 122(6):2267-82.
Physiologie et Nutrition / Physiology and Nutrition
Activation of Liver X receptors (LXRs) promotes polyunsaturated
fatty acid synthesis and eicosanoid secretion in human macrophages.
Alexis Varin, Minako Ishibashi, Victoria Bergas, Louise Ménégaut, Charles Thomas, Laurent Lagrost and David Masson Centre de
Recherche INSERM UMR866, Université de Bourgogne, Dijon, France
Introduction and objective:
Lipid metabolism in macrophages plays a central role in atherosclerosis
development. Liver X Receptors (LXRs), nuclear receptors activated by
oxysterols, modulate cholesterol and fatty acid homeostasis as well as
inflammation. The aim of the present study was to investigate the regulation of polyunsaturated fatty acids (PUFAs) metabolism by LXR and its
consequence on inflammation in macrophages.
Methods:
A transcriptomic analysis in primary human monocytes was used to identify the putative LXR target genes, with specific interest for Desaturases,
Elongases and Acyl-CoA Synthetases which are key enzymes of fatty
acid metabolism.
Consequences of LXR activation on fatty acid synthesis and distribution
were studied in primary human macrophages using LC-MS-MS and
GC-MS techniques. Secretion of oxygenated derivatives of PUFAs was
assessed by specific ELISA kits. In addition, apo E -/- mice fed a Western type Diet supplemented with a synthetic LXR agonist were used
to investigate the effect of LXR regulation on PUFA metabolism in the
atheroma plaque.
Results:
Expression of Acyl-CoA Long Chain Fatty Acid Synthetase 3 (ACSL3),
Fatty Acid Desaturase 1 and 2 (FADS1 and FADS2) and Fatty Acid Elongase 5 (ELOVL5) were significantly increased in both human and mouse
macrophages after treatment with various LXR agonists, involving both
direct and indirect SREBP1c-dependent mechanisms. As a result of LXR
activation, PUFA synthesis was dramatically increased, thus modifying
PUFA composition in human macrophages. Pre-conditioning of human
macrophages by LXR agonist treatment increased the release of arachidonate-derived eicosanoids such as prostaglandin E2 after LPS stimulation. Elevated expression levels of FADS1, FADS2 and ACSL3 as well
as increased arachidonic acid to linoleic acid ratio and increased PGE2
quantity were found in atheroma plaques obtained from Apo E -/- mice
fed a Western type Diet containing a synthetic LXR agonist as compared
to Apo E -/- mice fed the Western type Diet alone.
Conclusion:
Together, these results indicate that LXRs regulate PUFA synthesis and
storage in human and mouse macrophages. It leads to significant alterations in the macrophage response to proinflammatory stimuli.
20 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
6
Physiologie et Nutrition / Physiology and Nutrition
N-3 Polyunsaturated fatty acids reduce metabolic endotoxemia and
prevent metabolic disorders associated to obesity: a fat-1 transgenic
mouse and Caco-2/TC7 cell study.
Authors & affiliations:
BIDU C.1,2, BELLENGER S.1,2, LAGROST L.2,3, NARCE M.1,2, BELLENGER J.1,2
1) Université de Bourgogne, UFR Sciences de la Vie, de la Terre et de l’Environnement, 6 Boulevard Gabriel, 21000 Dijon, France.
2) INSERM UMR U866 Lipides Nutrition Cancer, Université de Bourgogne, 6 Boulevard Gabriel, 21000 Dijon, France.
3) UFR Médecine, Université de Bourgogne, 7 Boulevard Jeanne d’Arc, 21078 Dijon Cedex, France
Introduction and objective:
Obesity is associated with a chronic low grade inflammation. A westerntype diet (high-fat and high-carbohydrate) impacts on intestinal microbiota, leading to ’leaky gut’, increase intestinal permeability, bacterial
translocation, and elevated plasma lipopolysaccharide (LPS) levels (i.e.
the metabolic endotoxemia). N-3 fatty acids are known for their beneficial
health effects in preventing obesity development, but the intrinsic mechanisms are not fully understood. The present study aimed to determine
whether n-3 fatty acids protect from dietary obesity by a prevention of
metabolic endotoxemia, possibly through the preservation of the integrity
of the gut barrier and through improvement of LPS neutralization and
detoxification. For that, we used the fat-1 transgenic mouse model and
the human colon cancer Caco-2/TC7 enterocyte-like cells.
Methods:
Fat-1 transgenic mice encode a n-3 fatty acid desaturase from C. elegans and are able to endogenously convert n-6 to n-3 PUFAs. Fat-1 mice
and wild-type littermates were fed a high-fat/high-sucrose (HF/HS) or a
control diet (CTL) during 18 weeks. Plasma and jejunum were collected
for biochemical and histological analyses. In parallel, Caco-2/TC7 cells,
showing enterocyte-like phenotype, were cultured under various fatty
acid and endotoxin conditions for protein, transcript and physiological
analyses.
7
Results:
When fed a HF/HS diet for 18 weeks, fat-1 mice did not develop obesity
and showed significantly lower plasma LPS levels as compared to wildtype. Moreover, jejunal integrity and permeability were better preserved in
fat-1 mice than in wild-type. Finally, as ascertained both at the transcript
and protein levels, expression of tight junction proteins was lower in wildtype mice compared to fat-1.
Caco-2/TC7 cell studies revealed higher cellular integrity when treated
with n-3 fatty acids. Expression of tight junction proteins was decreased
by a LPS treatment, but increased by n-3 fatty acid treatment. A pretreatment of Caco-2/TC7 cells with n-3 fatty acids alleviates LPS effects on
tight junction.
Conclusion:
N-3 fatty acids protect fat-1 transgenic mice from diet-induced obesity in
part by alleviating intestine integrity and permeability disruption, resulting
in a prevention of metabolic endotoxemia which is associated with obesity-related dysmetabolism. Concordant observations were made in vitro
on cultured Caco-2/TC7 cells, with direct evidence for a role of n-3 fatty
acids in maintaining tight junction integrity.
[This work was supported by a French Government grant managed by
the French National Research Agency under the program “Investissements d’Avenir” with reference ANR-11-LABX-0021 (LipSTIC LabEx).]
Physiologie et Nutrition / Physiology and Nutrition
Effect of high sodium intake on blood pressure in type 2 diabetic
patients of Sidi Bel Abbes, Algeria
Authors & affiliations:
Fatima Bezzina1, Karima Bereksi Reguig2
1) Medicine Faculty, Djillali Liabes University,Sidi Bel Abbes, Algeria
2) Biology Department, Science faculty, Djillali Liabes University, Sidi Bel Abbes, Algeria
Introduction and objective:
Excessive salt intake is responsible for high blood pressure and its complications. The latter is a risk factor for microangiopathy complications (retinopathy and nephropathy) in diabetic patients. The purpose of this study
was to determine the frequency of these complications in population type2
diabetes and to evaluate their relationship with high blood pressure.
Methods:
A cross sectional study was conducted in a diabetic population type2
followed at a health center for diabetics "Gambetta" Sidi Bel Abbes
between 2011-2012. 279 patients ((67.7) % women and (32.3) % men)
were included in this study.
Results:
The mean age of these patients was 60.16±0, 60 years with an average
11±0, 47 year disease duration. High blood pressure was found in 58.9%
of patients, it was 43% among women and 15.9% among men with no
significant difference between the two sexes. Sodium consumption was de-
termined via three 24-hour dietary recalls. It was estimated at 5474mg/day
(5454.33mg/day in men and 5487.14 mg / day in women) without significant
difference. This consumption exceeds the WHO recommendations (2000mg
/ day).The average rate of creatinine was (8.86 ± 0.15) mg /L ((9.90 ± 0.28)
mg /L for men and (8.37 ± 0.17) mg /L for women) with a highly significant difference (p = 0.000).For degenerative complications, retinopathy was
found in 34 % of patients with 9.9% for men and 24.1% for women without
significant difference. Nephropathy was found in (9 %) of patients, all those
were women. Using unvaried analysis, these complications were significantly
correlated with high blood pressure with p = 0, 012 and 0,011 respectively. Retinopathy was found in 40.9% of diabetics with high blood pressure
versus 24.5 % in diabetic patients with normal blood pressure. Whereas
nephropathy was found in (13.1) % of diabetics with high blood pressure
versus (3.3) % in diabetic patients with normal blood pressure.
Conclusion: Lowering dietary sodium would lead to a large reduction
in high blood pressure. It was beneficial in reducing the frequencies of
these complications and even prevention.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 21
8
Physiologie et Nutrition / Physiology and Nutrition
Lipopolysaccharides-mediated increase in glucose-stimulated insulin
secretion: involvement of the glucagon-like peptide 1 (GLP-1) pathway
Authors & affiliations:
Lorène Lebruna, Anh Thoai Nguyena, Stéphane Mandarda, Cédric Drayc, Valérie Deckerta, Philippe Valet c, Philippe Besnard a, Daniel J
Drucker d, Laurent Lagrost a,b and Jacques Grober a INSERM U866, Faculté de Médecine, Dijon; bCentre Hospitalier Universitaire Dijon;
cINSERM U1048, Institut des Maladies Métaboliques et Cardiovasculaires, Université de Toulouse, Université Paul Sabatier, Toulouse; dDepartment of Medicine, Samuel Lunenfeld Research Institute, Mt. Sinai Hospital, University of Toronto, Toronto, Ontario, Canada.
Introduction and objective:
Lipopolysaccharides (LPS) are molecules present on the surface of Gram
(-) bacteria. When LPS enter the bloodstream, it activates immune cells
(via Toll-like Receptor 4), leading to inflammation. Recently, low levels of
circulating LPS (metabolic endotoxemia) have been associated to low
grade inflammation, a state which is believed to be at the onset insulin resistance and obesity. The purpose of this study was to investigate
glucose and insulin responses during endotoxemia when hyperglycemia
was experimentally induced.
Results:
The acute injection of a single dose of LPS produced an increase in
glucose disposal and glucose-stimulated insulin secretion (GSIS). Continuous infusion of LPS through mini-osmotic pumps was also associated
with increased GSIS. The effects of LPS on glucose metabolism were
significantly altered as a result of either the accumulation or antagonism
of GLP-1. Complementary studies in wild-type and GLP1-R knockout
mice further implicated the GLP1R-dependent pathway in mediating the
LPS-mediated changes in glucose metabolism.
Methods:
LPS were administered either with an acute injection or continuous intraperitoneal infusion using mini-osmotic pumps. Glucose, insulin and
glucagon-like peptide 1 (GLP-1) responses to experimentally-induced
hyperglycemia were assessed. A pharmacological approach was used
to determine the effects of LPS on glucose metabolism after either the
accumulation (sitagliptin) or antagonism (exendin-9) of GLP-1. To further
investigate the role of the GLP-1/GLP-1-Receptor pathway we assessed
LPS action in GLP-1-R knockout mice.
Conclusion:
Hence, this study showed that enhanced GLP-1 secretion and action
underlies the development of glucose-mediated hyperinsulinemia associated with endotoxemia. Futures experiments will be devoted to determine the molecular mechanisms linking LPS to GLP-1 and to test if this
newly described cascade (LPS/GLP-1/insulin) could be involved in the
onset of insulin resistance and obesity.
9
Physiologie et Nutrition / Physiology and Nutrition
Interest of a supplementation by a chocolate bar enriched in
tryptophan (Seronea®) to limit weight gain during smoking cessation
Authors & affiliations:
V Ahari1, A. Guilbot2, M Gilbert1, M Underner1, P Ingrand 3, JC Meurice1
1) Department of Pneumology, Poitiers University Hospital, Poitiers University, France
2) Insudiet, laboratoire du groupe Larena, Champtoceaux, France
3) Department of epidemiology and biostatistics, Poitiers University Hospital, Poitiers University, France
Introduction and objective:
Tobacco smoking is responsible for 66,000 deaths every year in France.
Smoking is thought to produce an appetite-suppressing effect by many
smokers. Thus, the fear of body weight gain often outweighs the perception of health benefits associated with smoking cessation. One of
the mechanisms involved in such a change in weight is the influence of
serotonin deficiency. This prompted us to attempt to evaluate this relationship using a questionnaire specifically drawn up to investigate serotonin hypofunction.
Methods:
Patients who had arranged a consultation to obtain help with giving up
smoking (n=91) were first evaluated for the serotonin score; the change
in weight and the outcome of the smoking cessation was then assessed
3 months later.
Results:
An apparent functional serotonin deficiency was detected in about one
third of the patients. Interestingly, the weight gain was highest in this
group of patients, and was significantly different compared with the group
of patients who did not have any deficiency (p < 0.0014). Moreover, we
identified a significant correlation (p < 0.0002) between the efficacy of the
smoking cessation and the initial value of the serotonin deficiency score,
with the efficacy of the cessation being greater the more the deficiency
score was less than 10.
Conclusion:
Serotonin is a neurotransmitter formed in the brain from tryptophan, the
latter being taken in through food. Based on our first observations, we
wondered if, in smokers who want to quit, a tryptophan supplementation
could help in limiting weight gain. We so implemented a randomized,
double blind, clinical trial to evaluate the effect of tryptophan supplementation. For 3 months, eligible patients have eaten once daily a chocolate
bar: either enriched with tryptophan (Seronea®) or not (placebo). The first
results will be soon available.
22 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
10
Physiologie et Nutrition / Physiology and Nutrition
Potential activity of resveratrol, a polyphenol of wine, on immune
system and inflammation
Authors & affiliations:
Emeric Limagne1,2, Euvrard Romain1,2, Hélène Berger1,2, Frédérique Végran1,2, Derangère Valentin1,2, Grégoire Mignot1,2, Lionel Apetoh1,2,
François Ghiringhelli1,2,3 and Dominique Delmas1,2
Université de Bourgogne, Dijon, F-21000, France ; 2 – Centre de Recherche INSERM U866 - Equipe Chimiothérapie, Métabolisme
Lipidique et Réponse Immunitaire Antitumorale, Dijon, F-21000, France; 3 – Centre Georges François Leclerc, Dijon, F-21000
Introduction and objective:
Numerous epidemiological studies show that some nutrients may protect
against various diseases such as vascular diseases, cancers, inflammatory pathologies and neurodegenerescence. These phytomolecules have
cellular targets similar to those of the new drugs developed by pharmaceutical companies. Indeed, more than 1,600 patents are currently reported concerning flavonoids and 3,000 patents concerning polyphenols.
Pleiotropic pharmaceutical activities are claimed in fields such as cancer,
inflammation arthritis, eye diseases and many other domains. One of the
best known is the polyphenol resveratrol which is a trans-3,4’,5-trihydroxystilbene and seems appear to a great interest in the prevention of
these pathologies. Resveratrol presents a myriad of health benefit effects
and acts at multiple levels such as cellular signaling, enzymatic pathways,
apoptosis and gene expression to prevent or to fight various diseases.
More recently, we have shown that resveratrol coul d prevent carcinogenesis via an anti-inflammatory action through a modulation of miRNA.
This inflammation could also promote tumoral progression through a
modulation of the immune response. Indeed, innate immune cells and
adaptive immune cells communicate through direct contact or through
cytokine secretion and it is the expression of those mediators and of
11
the pro-inflammatory status that will tip the balance towards tumor progression or anti-tumor immunity. Thus, the objectives of this study were
to evaluate the potential effect of resveratrol in the immune response in
mice with melanoma.
Methods and Results:
Our results highlight that resveratrol is able to modulate differentiation of
T lymphocytes (CD4 T cells), especially lymphocytes Th17 which exerts
protumoral activity via the interleukin-17 (IL-17) production. Indeed, naïve
CD4 T cells derived from C57blc/6 mice displayed less capability to differentiate into Th17 cells in vitro after resveratrol treatment. Moreover
in mouse model of me lanoma (B16F10), resveratrol prevented tumor
growth and angiogenesis in an IL-17-dependent manner. This phenomenon could be due to a strong inhibition of the expression of the Th17specific transcription factor Rorc at the mRNA level, which is dependent
of the sirtuin-1.
Conclusion: This work brings a new mechanism by which resveratrol prevents cancer related inflammation through a modulation of the
immune cells and interleukin production.
Physiologie et Nutrition / Physiology and Nutrition
Salivary markers and oral sensitivity to food: a prospective study on
children expressing oral disorders.
Authors & affiliations:
Gilles FERON1, Hélène BRIGNOT1, Patrick DUCOROY2, Ségolène GAILLARD3, Aline JEANNIN2, Anna-Louise LE DEAUT1, Géraldine
LUCCHI2, Martine MORZEL1, Eric NEYRAUD1, Sophie NICKLAUS1, Florian NICOD1, Pascal SCHLICH1, Caroline TRUNTZER2, Michel
VISALLI1 and Noël PERETTI3.
1) Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, 21000 Dijon,
France, 2) CLIPP (Clinical and Innovation Proteomic Platform), IFR100 Santé-STIC, CHU de Dijon, 21000 Dijon, France 3 : Department
of Pediatric Nutrition, CIC 1407, Lyon University Hospital, 69677 Bron, France.
Introduction and objective:
In Human, the oral sphere is the first and main place where sensory stimuli are released and perceived. The phenomena occurring during food
breakdown and sensory perception are complex and in this system saliva
plays a major role. Over the last ten years, the increasing research on
human saliva revealed the extreme complexity of this biological fluid, in
terms of protein and small molecules composition. As such, saliva may
carry the biological signature of an individual.
Related to food, a fundamental question is to understand whether this
biological signature is established during early oral exposition to food and
whether it reflects the future oral sensitivity of an individual to food. A
mean to prove this concept is to follow children who had an oral by-pass
during critical phases of early food behavior development that results
in the development of so-called oral disorders. Oral disorders are expressed for example by an exacerbated gag reflex, difficulties in chewing
and swallowing and high food selectivity and may persist for years after
oral by-pass ending.
Methods:
In this context a population of 21 children who suffered from oral disorders (OD) was compared to a healthy control population (NOD, n=23).
The two populations were followed during one year (three samplings over
the year) and compared regarding their sensitivity to food (feeding difficul-
ties, food preferences and food habits measured through questionnaires)
on one side and their salivary composition (measured with targeted and
non-targeted approaches) on the other side.
Results:
On feeding difficulty aspects, OD children were separated significantly
on 6 dimensions reflecting eating difficulties, oral tactile sensitivity, appetite and interest for food, sensitivity to food texture, sensitivity to tastes,
sensitivity to temperature. Moreover, liking, consumption frequency and
number of consumed foods were lower for the OD compared to the NOD
children for some specific food groups. On saliva, some components
identified by biochemical, proteomic, peptidomic and metabolomic analyses were associated specifically to oral disorder.
Conclusion:
Despite a large heterogeneity within the groups, this study permitted to
discriminate clearly between the two populations on both their food sensitivity and their salivary composition.
Further analyses of the data are ongoing in order to identify the relationships between salivary markers and food sensitivity.
References (if any):
This study was funded by the French National Research Agency (grant
ANR-10-ALIA-001 ORALISENS).
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 23
12
Physiologie et Nutrition / Physiology and Nutrition
Préférences alimentaires des patients en insuffisance rénale
chronique : influence de l’hémodialyse
Authors & affiliations:
A. Filancia, S. Meillon, C. Mousson, L. Pénicaud et L. Brondel
Centre des Sciences du Goût et de l’Alimentation - UMR CNRS 6265-Inra-Université - 9E Bd Jeanne d’Arc21000 Dijon
Introduction et objectif :
La dénutrition protéino-énergétique est un facteur de risque de mortalité chez les patients insuffisants rénaux (IR). Les modifications des préférences alimentaires induites par l’hémodialyse ne sont pas connues.
L’objectif de l’étude était d’étudier chez ces patients les composantes du
système de récompense (wanting et liking) pour des aliments riches en
protéines, glucides et lipides. La ghrélinémie était évaluée simultanément.
Méthodes :
Vingt-cinq patients IR, évalués le jour et à distance de la dialyse, ont été
comparés à 25 sujets sains appariés (sexe, âge et BMI). La sensation de
faim, le wanting, le liking et les taux de ghréline étaient évalués à 7h et 11h.
Résultats :
A 7h et 11h, la sensation de faim des patients ne diffère pas de celle
13
des témoins. Le wanting pour les aliments protidiques, similaire à 7h,
est moins élevé que celui des témoins à 11h (3.9 ± 2.4 vs 5.8 ± 2.5,
P<0.001) mais est restauré au même niveau que les témoins après dialyse (5.0+/-2.3, P<0.01). Le wanting pour les aliments gras et sucrés et le
liking alimentaire ne diffèrent pas entre les groupes. La ghrélinémie, plus
élevée à 7h chez les IR que chez les témoins (1648 ± 1168 vs 588 ± 349
µg.mL-1, P<0.001), diminue après dialyse (988 ± 699 µg.mL-1, P<0.001)
alors qu’elle augmente chez les témoins (833 ± 439 µg.mL-1, P<0.1).
Conclusion :
Chez les patients IR, le wanting pour les aliments protéiques augmente
après dialyse ce qui suggère qu’une augmentation des apports protidiques après celle-ci pourrait être bénéfique aux patients en carence
protéïno-énergétique.
Physiologie et Nutrition / Physiology and Nutrition
Dietary omega 3 fatty acids and metabolic syndrome in the rat retina:
consequences on retinal functionality and complications
Authors & affiliations:
Magalie THIERRY1, Bruno PASQUIS3, Valérie FEBVRET1, Stéphane GREGOIRE1, Niyazi ACAR1, Alain BRON1,2, Catherine CREUZOTGARCHER1,2, Lionel BRETILLON1
1) Eye and Nutrition Research Group, UMR1324 INRA, 6265 CNRS, Université de Bourgogne, CSGA Dijon, France
2) Department of Ophthalmology, University Hospital, Dijon, France
3) Animalerie Expérimentale, UMR1324 INRA, 6265 CNRS, Université de Bourgogne, CSGA, Dijon, France
Introduction and objective:
Metabolic syndrome (MetS) is a major risk factor for type 2 diabetes
(T2D). Diabetic retinopathy, that encompasses retinal neovascularization
and edema, is a prominent complication of T2D that concerns 30-40% of
T2D patients. Omega 3 long chain polyunsaturated fatty acids (LC-PUFA)
have been associated with the prevention of MetS. The purpose of our
study was first to define whether MetS offers favorable conditions for the
development of retinal complications. Secondly, we aimed to evaluate if
dietary omega 3 LC-PUFA efficiently protected the retina from MetS-associated functional impairments and retinal complications.
Methods:
MetS was induced by feeding Brown Norway rats with a 60%-rich fructose diet for up to 3 months. Standard (Std) and Fructose (Fru) diets
contained similar equilibrated levels of linoleic and alpha-linolenic acids.
Omega 3 LC-PUFA supplemented diets (Std3 and Fru3) contained
10.9% EPA and 7.2% DHA (% of total fatty acids) (n=16 rats in each
group). MetS was exemplified by measurements of plasma glucose, lipids, leptin and insulin, adiposity by NMR, and liver steatosis. Choroidal
neovascularization was induced by laser argon burns in the fundi of the
rats, and followed by confocal scanning laser angiography. Retinal functionality was recorded by scotopic electroretinography.
Results:
Omega 3 LC-PUFA amplified plasma insulin increase induced by fructose
but restored leptin levels. We reported a significant loss of cone sensitivity
after 8 days of fructose which was not prevented by omega 3s. Adiposity
was substantially raised after 3 months in rats fed with fructose diet and
exacerbated by omega 3 LC-PUFA. Choroidal neovascularization was
significantly increased in Fructose diets at 1 month (+54% in Fru compared to Std) and but not prevented by omega 3 LC-PUFA. Unexpectedly,
omega 3 LC-PUFA induced localized atrophy of the retinal pigment epithelium and peripheral ischemia in the laser-treated eyes.
Conclusion:
MetS was characterized by partial loss of cone sensitivity and exacerbated choroidal neovascularisation, and offers favorable conditions for the
development of retinal complications. Dietary omega 3 LC-PUFA worsened MetS-associated retinal complications.
24| Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
14
Physiologie et Nutrition / Physiology and Nutrition
Mucin and Ω-amylase, the main salivary proteins,
impact on aroma release
Authors & affiliations:
Sandy Pagès-Hélary, Elisabeth Guichard, Francis Canon
Centre des Sciences du Goût et de l’Alimentation, INRA, UMR1324 F-21000 Dijon, France
Introduction and objective:
Flavor is one of the most important organoleptic properties of food regarding consumer acceptability. The term flavor merges two senses, taste
and smell. Volatile compounds (odor) are detected only by the smell, and
savor only by the taste. During eating, food is crushed and impregnated
by saliva. The main role of saliva is to humidify food in order to form the
bolus. However different studies have shown that salivary proteins interact with aroma compounds inducing either a decrease or an increase
in aroma release depending on both aroma compound and protein (van
Ruth, Roozen, & Cozijnsen, 1995).
Methods:
Herein, in order to gain a deeper understanding of the effect of salivary
proteins on aroma release, we studied the impact of artificial and human
saliva on aroma release. Six media have been used: water, artificial saliva
without proteins, with mucin, with alpha-amylase, with mucin and alphaamylase and human saliva. A set of 10 aromas has been chosen. This
set is composed of 5 ethyl esters and 5 methyl ketones which differ by
the length of their carbon chain. For each medium, partition coefficient of
single aroma compounds is determined using static headspace analysis.
The concentration of aroma compounds released in the headspace at
equilibrium was measured by Gas Chromatography with a flame ionization detector (FID-GC). The six media were studied the same day, for
each aroma.
15
Results:
We confirmed that mucins affect the release of aroma compounds and
for the first time, we demonstrated the ability of α amylases to decrease
the release of aroma compounds. We showed the involvement of hydrophobic effects in the retention of aroma compounds by the two proteins.
However, when the two proteins were mixed together in solution, surprisingly there is no cumulative effect. Effects of artificial salivas are compared with the effects of human saliva. The release of ketones is lower in
presence of human saliva than in presence of α amylase and/or mucin.
Esters are more affected by the presence of human saliva than ketones.
This observation is due to an esterase activity of saliva, which increases
with the hydrophobicity of esters.
Conclusion:
This study shows also that human 350 saliva has the ability to influence
the release of volatile molecules and this effect cannot be totally resumed
by 351 using artificial saliva containing only mucin and α-amylase.
Aknowledgement: Isabelle Andriot (ChemoSens platform), Burgundy
region and FEDER (European Union)
References (if any):
van Ruth, S. M., Roozen, J. P., & Cozijnsen, J. L. (1995). Journal of the
Science of Food and Agriculture, 67, 189-196.
Physiologie et Nutrition / Physiology and Nutrition
Obesity interferes with the orosensory detection of long-chain fatty
acids in humans
Authors & affiliations:
M. chevrot 1, P. Passilly-Degrace 1, D. Ancel 1, A. Bernard 1, G. Enderli 2, M. Gomes 2, I. Robin 3, S. Issanchou 2, B. Vergès 3, S. Nicklaus 2,
P. Besnard 1
1) Equipe NUTox, UMR U866 INSERM/Université de Bourgogne/AgroSup Dijon; 2) CSGA, UMR6265/INRA UMR1324/Université de
Bourgogne, Dijon, France; Equipe Physiolpathologie des dyslipidémies, UMR U866 INSERM/Université de Bourgogne/AgroSup Dijon Introduction and objective:
Existence of a link between oro-sensory detection of lipids, preference
for fatty foods and Body Mass Index (BMI) in Human is controversial.
To address this question, psychophysical and physiological approaches
were used on lean (BMI: 19 to <25; n = 30) and obese but non diabetic
(BMI >30; n = 29) age-matched men.
Methods:
Oral threshold sensitivity to linoleic acid (LA) was determined by using a
3-alternative forced-choice ascending procedure. The effect of brief oral
stimulations (1% LA or control emulsions for 5 min) on plasma triglyceride
[(TG)pl] concentrations was analysed in overnight-fasted lean and obese
individuals subjected to a whole-mouth stimulation (sip-and-spit procedure) according to a within-subject randomized design. Eating habits of
the subjects were established by the analysis of 4 consecutive 24h foodconsumption diaries.
Results:
In both groups, a large distribution of LA detection was found. Mean
detection thresholds were 0.053% (w/w) and 0.071% (w/w) in lean and
obese subjects, respectively. No relation between the LA detection threshold and BMI was observed. Nevertheless the 5 subjects who detected only the highest concentration of LA (5% w/w) or were unable to
distinguish properly between control and LA emulsions were obese. An
analysis of dietary habits showed that these obese LA non-tasters consumed more lipids and energy than did all other subjects. To explore whether obesity alters the oral-brainstem-periphery loop, changes in [(TG)
pl] following an oral lipid stimulation were analysed and revealed an LAmediated rise in [TG]pl concentrations in overnight-fasted, lean subjects
compared to obese subjects. The origin of this modification seemed to
be hepatic. Indeed, the VLDL marker apolipoprotein B-100 was the only
one detected in plasma of lean subjects after oral LA stimulation. These
results suggest that obesity leads to disturbances in the oral-brainstemperiphery loop.
Conclusion:
Altogether, these data strongly suggest that obesity may interfere with the
orosensory system responsible for the detection of free long-chain fatty
acids in humans.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 25
16
Physiologie et Nutrition / Physiology and Nutrition
Obesity alters the gustatory perception of lipids in the mouse: plausible involvement of lingual CD36
Authors & affiliations:
D. Ancel 1, M. chevrot 1, A. Bernard 1, M. Buttet 1, S. Abdoul-Azize 1, C. martin 1, J.-F. Merlin 1, H. Poirier 1, I. Niot 1, N. Kahn 1, P. Passilly-Degrace 1, P. Besnard 1.
1) Laboratoire NUTox, UMR U866 INSERM/Université de Bourgogne/AgroSup Dijon, Dijon, France.
Introduction and objective:
Recent data suggest the existence of a relationship between orosensory
detection of dietary lipids and regulation of fat intake and body mass
index. However, the mechanisms by which changes in taste sensitivity
take place remain poorly understood. Moreover, whether obesity by itself
can affect the preference for fatty foods remains unknown.
Methods:
To address these questions, C57Bl6 mice were fed an obesogenic diet
composed of 33% palm oil (w/w) during 4 weeks.A group of these dietinduced obese (DIO) mice were then subjected to a caloric restriction
(60% of daily energy intake of animals on high fat diet). Body weight
and composition, as well as fasted plasma insulin and glucose levels
were measured.Preference for lipids was explored using long term (12h)
two-bottle preference tests in conditions minimizing textural influences.
Different concentrations of rapeseed oil were explored. Lingual CD36
expression levels in gustatory circumvallate papillae (CVP) were assessed
by Western Blotting and calcium imaging experiments were carried out
in freshly isolated CD36-positive taste bud cells to explore variations in
Ca2+ signal.
17
Results:
As expected, body weight and fat mass were significantly increased in
DIO mice compared to controls fed a standard laboratory chow (4RF21,
Mucedola, Italy; containing 3% fat, w/w). Plasma glucose and insulin
levels were increased suggesting the setting-up of an insulin resistance.
Double-choice tests show that the preference for lipids is lower in DIO
mice compared to controls.
This phenomenon is reversed in DIO mice subjected to caloric restriction, revealing an inverse correlation between fat preference and adipose
tissue size.
Western blot analyses indicate that the fasted CD36 levels are not altered in DIO mice. By contrast, obesity suppresses the lipid-mediated
down-regulation of the lipid sensor CD36 in CVP, usually found during the
refeeding of lean mice. Moreover the lipid-dependent signalling cascade
controlling the intracellular calcium levels ([Ca2+]i) in taste bud cells is
impaired in DIO mice.
Conclusion:
This data indicate for the first time that a diet-induced obesity leads to
an alteration of the preference for fat. This phenomenon is independent
of basal CD36 expression in the CVP, but it seems to take place through
a dysfunction in the CD36-mediated mechanism responsible for the lipid
Consommateurs / Consumers
Validation of the well-being questionnaire on satiation,
satiety and digestive comfort: the Satiarome questionnaire
Authors and affiliations: F. A. Allaert,1 P. Ramos,2 F.Herpin,3 T.Coutureau,4 - H.Labouré,5 J.Delarue,6 G.Cras,7 J.L. Simon8
1) Chair of medical evaluation, ESC et CHU, Dijon, France, 2) Senoble, Dijon, France, 3) CEN Nutriment, Dijon, France, 4) Groupe SEB,
Selongey, France, 5) INRA, Dijon, France, 6) Agroparitech, Paris, France, 7) Robertet, Grasse, France,8) Ingredia, Arras, France. (projet satiarome) Introduction and objective:
In order to improve the approach to well-being related to satiation, satiety
and digestive comfort, a questionnaire by the name of Satiarome has
been on the basis of the existing literature and of the analysis of a series
of interviews on the subject. This study looks to validate the psychometric properties of the questionnaire in accordance with the required
methodological stages, namely validation of its reproducibility, its internal
consistency, its external validity and its sensitivity to change.
Methods:
The Satiarome questionnaire is made up of three blocks of questions with
superimposable structures relating to the periods ‘breakfast/morning’,
‘lunch/afternoon’ and ‘dinner/evening’. The reproducibility study relates to
a group of 24 people who were served strictly identical, normocaloric standardised meals two days apart.
Sensitivity to change was the subject of a cross-over study of two groups
of 30 people who were given standardised satiating/satietogenic or hyposatiating/satietogenic meals in succession depending on the randomisation, at a 48-hour interval. The subjects completed the Hill & Blundel
(1982) questionnaire (satiety assessment), the gastro-intestinal quality of
life questionnaire (GIQLI) and the Satiarome questionnaire. The study of the
questionnaire’s internal consistency and its external validation against the
Hill & Blundel and GIQLI questionnaires cover all of the observations from
the previous two studies.
Results:
The results show that all of the Satiarome questionnaire blocks are reproducible. A surge in satiety for the intake of the hyper-satiating meal versus
the hypo-satiating meal is observed for all the Satiarome questionnaire
blocks (p<0.0001 for each of the blocks with variations of the order of
50%). The standardised Cronbach coefficients are 0.814, 0.7946 and
0.8457 for each of the blocks. Close correlations are found among the
various blocks of the Satiarome questionnaire and those of the Hill &
Blundel questionnaire: 0.66 for ‘breakfast/morn ng’, 0.71 for ‘lunch/afternoon’ and 0.64 for ‘dinner/evening’ (p<0.0001 for the three blocks).
Correlations with the GIQLI questionnaire are weaker, 0.36 for ‘breakfast/
morning’, 0.40 for ‘lunch/afternoon’ and 0.48 for ‘dinner/evening’ but
remain significant (p<0.0001 for the 3 blocks), probably because items
about digestive discomfort are under-represented in the Satiarome questionnaire compared with those on satiety and satiation.
Conclusion:
These results validate the psychometric properties of the Satiarome
questionnaire. Clinical studies can be expected to confirm its utility in
evaluating products designed to improve digestive well-being especially
in relation to satiation and satiety.
26 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
18
Consommateurs / Consumers
Observational study of a cohort of subjects taking a supplementation of probiotics, vitamins and minerals during winter period: health
benefits, subjects’ satisfaction and validation of a vitality quotient.
Observational study of a cohort of subjects taking a supplementation of probiotics, vitamins and minerals during winter period:
health benefits, subjects’ satisfaction and validation of a vitality quotient.
Authors & affiliations:
Allaert F.A (1), Courau S (2), Forestier A (2) - 1) Chair for medical evaluation & CEN Nutriment, 2) Merck Medication Familial
Introduction and objective:
To describe the evolution of subjects’ fatigue during winter period when
taking a food supplement (Bion®3) containing three probiotics (L. gasseri,
B. longum, B. bacterium), 12 vitamins (A, B1, B2, B3, B5, B6, B8, B9,
B12, C, D, E) and 7 minerals (iodine, iron, zinc, selenium, chromium, manganese, mobylden). The other objectives were to describe the frequency
of winter upper respiratory tract infections (URTI) and the subject’s satisfaction. Another objective was the validation of the psychometric properties of the Merck "vitality quotient" questionnaire (VQ) i.e. the measures of
its internal consistency, external validation and sensitivity to change. The
VQ includes 10 questions describing subjects’ activities and mood, rated
from “1: very often” to “10: never”.
Methods:
National, prospective observational survey carried out on patient’s complaining of winter fatigue in the daily practice of general practitioners and
having had at least two URTI during the previous winter period. Evaluation criteria: fatigue intensity assessed with the Pichot’s fatigue scale,
vitality rated with the vitality quotient (VQ), frequency of URTI fulfilling the
Jackson’s criteria and subjects satisfaction rated on Lickert scales.
Internal consistency of the VQ was measured with Cronbach’s alpha
coefficient, external validation by its correlation coefficient with Pichot
scale and its sensitivity to change by the paired T test of its average
variations during the study period. The comprehensibility and test-retest
reliability of the VQ has been evaluated in one other study.
Results:
132 patients were included and followed up during 3 months (mean age:
48years, women: 63.6%). At inclusion their fatigue was important and
19
rated 15.5 on the Pichot Scale and then significantly decreased to 10.4
at 1 month (-32.9 %) to 6.0 at 2 months (-61.3%) and to 3.7 at 3 months
(-76.1 %) (p<0.0001). Patients have experienced during the study period
an average of 0.8 URTI which is half of what they had during the previous
winter season. Their satisfaction was very high: 89.2 % said they will
use the supplementation the next year and 79.1% said that Bion®3 was
rapidly effective. A very significant increase was observed in the vitality
quotient: 47.3 to 60.4% (+27, 7%) at 1 month to 73.5% (+55.4%) at 2
months and to 80.9 at 3 months (+71.0%) (p <0.0001). The VQ is therefore sensitive to change. The Cronbach’s alpha coefficient has a very
high level of 0.93 and indicates a very good internal consistency. The
study of the VQ correlation with the fatigue scale of Pichot at baseline
shows a high Pearson coefficient of r = -0.67 (p <0.0001) and the study
of the correlation of their changes during the three months is of r = -0.75
(p <0.0001).
Conclusion:
Fatigue during winter period is a health condition leading the general
population to consult their GP. This observational study confirms that the
consumption of Bion®3 during the winter period demonstrated a significant effect in decreasing the fatigue and increasing the vitality. These
results support the synergistic role of probiotics, vitamins and minerals
in the management of fatigue and prevention of winter respiratory tract
infections. This study validates also psychometrics properties (reliability,
external validity and sensitivity to change) of the Merck « vitality quotient »
which appears therefore as an effective tool to evaluate food supplements effects in subjects complaining of fatigue, tiredness, exhaustion
and expressing a loss of vitality.
Consommateurs / Consumers
Sensory acceptability of cassava snacks nutritionally enriched on
Moringa oleifera leaf powder among children from low-income
households in Madagascar
Authors & affiliations:
Vonimihaingo Ramaroson1,2, Dominique Valentin1 and Gaëlle Arvisenet1
1) Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon,
Dijon 21000, France. - 2) Laboratoire d’Analyse Sensorielle d’Ambatobe, DRT - FOFIFA, Antananarivo 101, Madagascar
Introduction and objective:
Ninety two percent of Malagasy population lives with less than two dollars per day. This situation contributes to undernourishment, particularly
among children from low-income households: 48% of children under the
age of five have stunting problem. Yet, Madagascar possesses natural
food resources with high nutritional value, like leaves of Moringa oleifera
(M.o.), rich on protein and different oligoelements.
These natural food resources should be valorised by incorporating them
into children diet, in order to help improving the balance of the diet and
thus fight against malnutrition. In this study, M.o. leaf powder was added
to cassava roots, which are consumed as a “security food”, during lean
period, when the harvests are exhausted and the price of food products
increase. The obtained product was a snack targeted to schooled children.
The objective was to determine if children would accept this new product.
Methods:
Four formulations were made: cassava alone, cassava with 0.6% of M.o.,
cassava with 0.6% of M.o. and 10% of sugar, and cassava with 1.2% of
M.o. and 10% of sugar. Two hundreds and twenty four schooled children,
balanced over four locations (urban and rural areas of two regions: Antananarivo, where M.o. is not known by the population, and Antsiranana, where
M.o. is known and consumed by the population), measured the acceptability of the snacks. The measure was made by using facial 7-points scale (1:
disliked extremely, 4: nor disliked nor liked, 7: liked extremely).
Results:
Results showed that the level of acceptability of M.o. by the children
depended on region: cassava enriched by M.o. was better accepted in
both Antsiranana rural and urban (acceptance score = 4.24-6.64), than
in Antananarivo, where it was slightly disliked (acceptance score = 3.5
and 3.77 respectively in urban and rural area) when no sugar was added.
Conclusion:
Knowing that the snacks enriched on M.o. were accepted and liked by
the children, and that they increased the protein and oligoelements intake, this study can help to formulate products with higher concentration
of M.o., in order to improve the nutritional status of Malagasy children
from low-income households.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 27
20
Consommateurs / Consumers
Parent Techniques for Encouraging Toddler Consumption
of Fruits and Vegetables
Authors & affiliations:
Lisa R. Edelson, Johanna Kuenzel, and Nathalie Martin
Nestlé Research Center, Lausanne, Switzerland
Introduction and objective:
Toddlers often do not meet the recommended intake of healthy foods
such as fruits and vegetables. This study explores which practices mothers use to encourage their children to eat fruits and vegetables, and
which techniques were most successful.
ragements/minute of video; this was especially evident in the new fruit/
vegetable task. Indulgent parents made the fewest encouragements with
authoritative parents falling in between. Parents use encouragements
approximately twice as often when introducing a new food than when
serving familiar foods.
Methods:
60 American families with toddlers (12-36 mo.) participated in an in-home
observational study of parent-child mealtime interactions. Parents videorecorded their children’s meals and these videos were later coded by a
team of trained observers for both parent and child behaviors.
Two conditions are compared: typical family meals and meals at which
parents were asked to introduce a fruit or vegetable that their child had
never eaten before.Parents also completed questionnaires about their
feeding style and feeding practices.
Neutral-tone encouragements were the most common for all types of
parents and across meal types. When introducing new foods, parents
also often use modeling, reasoning, and creative techniques at a higher
rate than during meals with familiar foods. The relative success rates
of these different techniques for different parents will also be presented.
Results:
Authoritarian parents made the most total encouragements and encou-
21
Conclusion:
Parents with different feeding styles employ different techniques to encourage their children to eat. These findings are consistent with the feeding style literature.
Parents of all feeding styles use a wider range of encouragement practices when offering a novel food than familiar ones.
Consommateurs / Consumers
Application of Flash Profile to external preference mapping of
cheese: evaluation of ohmic heating for milk processing
Authors & affiliations:
Rocha, C.1,2, Moura, A.P.2, Lima, R.C.1, Maia, T.3, Cunha, L.M.4
1SenseTest, Lda, Portugal 2 DCeT/Universidade Aberta, Portugal 3Quinta dos Ingleses Lda, Portugal 4REQUIMTE/DGAOT, Faculty of
Sciences, University of Porto, Portugal - Corresponding author: [email protected]
Introduction and objective:
The process of developing new products capable of satisfying consumer
needs, is a challenge for food companies. The success of development
depends on consumers’ acceptance, and if it fails, it could be an expensive process [1, 2]. Descriptive analysis is one of the most powerful tools
of sensory analysis. In the last years, rapid descriptive methods have
gained popularity once they’re faster tools to apply, demanding virtually
no training and being near to the consumers’ voice [3, 4].
The aim of this study is to evaluate the impact of the application of ohmic
heating to process milk used in cheese production, while building a preference mapping for cured cow’s cheese, through the use of flash profile
and consumer preference data, evaluated over a 9-point hedonic scale.
Methods:
Evaluation took place for two sets of cheese differing in size: one set
with six samples of 1kg cheese and another set with four samples of 0,5
kg sized cheese. Both sets included an experimental sample produced
from milk processed with ohmic heating, one identical commercially available sample produced with heat treated pasteurized milk and the rest
corresponded to producers’ brands. Two independent panels of 14 and
15 untrained judges applied the flash-profile methodology over four sessions: attribute generation; final attribute list choice; evaluation 1 and 2.
Two groups of 80 consumers evaluated the samples of each cheese set,
respectively. Coded samples were presented on a sequential monadic
presentation following a latin-square design.
Results:
Judges from the flash profile panels generated lists with 4 to 17 attributes. Following application of two-way ANOVA, a total of 30 discriminating attributes were retained. For both groups, the samples from the
ohmic heating processing were the most preferred, with no significant
difference from the pasteurized counterpart for the smaller sized cheese.
Preference mapping was built from first two flash profile dimensions
depicting 98 % of the variance and from 4 consumer clusters For both
sets, ohmic heated samples of cheese, are similar to the commercial
counterpart, and assume a close position to each other, but have more
acceptability than the commercial samples. New samples, characterized
for uniform appearance, yellow color, odor intensity and creaminess are
the preferred ones for a good number of clusters identified.
Conclusion:
The application of external preference mapping on consumers’ response
based on Flash Profile emerges as a quick tool to describe products as well
as when food companies have difficulties in using trained assessors’ panels.
References (if any):
[1] Siegrist, M. 2008. Factors influencing public acceptance of innovative
food technologies and products. Trends in Food Science; Technology,
19, 603-608.
[2] Jongen, W. M. F. e Meulenberg, M. T. G. 2005. Innovation in Agri-Food
systems: Product quality and consumer acceptance. The Netherlands:
Wageningen Academic Publishers.
[3] Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food:
Principles and Practices: Springer.
[4] Valentin, D., Chollet, S., Lelièvre, M., & Abdi, H. (2012). Quick and dirty
but still pretty good: a review of new descriptive methods in food science.
International Journal of Food Science & Technology, 47(8), 1563-1578.
Acknowledgements: This research was supported through project NOVELTEC - Desenvolvimento de Novas Tecnologias de Suporte à Criação
de Produtos Inovadores (Projeto Mobilizador n.º 13846), finnanced by
AdI, with QREN and FEDER funds.
28 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
22
Consommateurs / Consumers
Temporal Drivers of Liking
Authors & affiliations:
Thomas, A.a, b,c, Visalli, M.a, b,c, Cordelle, S.a, b,c, Schlich, P.a, b,c,
a) INRA, UMR 1324 Centre des Sciences du Goût et de l’Alimentation, 17 rue Sully, F-21000 Dijon, France
b) Université de Bourgogne UMR Centre des Sciences du Goût et de l’Alimentation, 17 rue Sully, F-21000 Dijon, France
c) CNRS, UMR 6265 Centre des Sciences du Goût et de l’Alimentation, 17 rue Sully, F-21000 Dijon, France
Introduction and objective:
Generally liking is measured overall but is likely to vary over the food intake,
like the sensory perception. Replacing the attributes in Temporal Dominance of Sensations (TDS) by the categories of a usual ordinal liking scale
makes it possible to monitor liking changes while eating a product (Sudre
et al., 2012). This methodology allows to know how and when liking is
formed, and it seems interesting to study the contribution of a temporal
evaluation of liking compared to a classic evaluation. Thus, it is possible
to associate hedonic temporal data and descriptive temporal data (TDS
profiles), which would identify drivers of liking, that is attributes which, when
cited as dominant, would lead to a decrease or an increase of liking.
Methods:
Sixty-eight French consumers participated in four lab sessions. During
the 1st session, a classic liking test of six flavored fresh cheeses was
performed. Temporal liking of the same products was evaluated in the
2nd session. The 3rd session was a measure of TDS with no intensity
scoring for the same products. Finally, in the 4th session, the measure of
liking of the same products was recorded one minute after having invited
the subject to taste the product.
Results:
Measures of liking showed that temporal liking is more discriminative than
classic liking, and that classic liking scores may have been given before swallowing. However, waiting for 1 minute before asking a liking score decreases
the products’ discrimination. Furthermore, combining temporal liking and
TDS data given by the same consumers in an original way allowed to define
23
the attributes and the times to which the perception of those attributes is
responsible for the liking or disliking of the product. Thus, it allowed to identify
positive and negative Temporal Drivers of Liking (TDL) for each product.
Conclusion:
A method for identifying TDL is proposed, based on TDS and liking data
obtained from the same subjects in different sessions.
References (if any):
Albert, A., Salvador, A., Schlich, P., Fiszman, S. (2012). Comparison
between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food
with contrasting textural layers: Fish sticks. Food Quality and Preference,
24, 111–118 - Delarue, J., Loescher, E. (2004). Dynamics of food preferences: a case study with chewing gums. Food Quality and Preference
15, 771–779 - Lenfant, F., Loret, C., Pineau, N., Hartmann, C., & Martin,
N. (2009). Perception of oral food breakdown: The concept of sensory
trajectory. Appetite, 52, 659–667 Pineau, N., Schlich, P., Cordelle, S.,
Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P.,
Köster, E. (2009) Temporal Dominance of Sensations: Construction of the
TDS curves and comparison with time–intensity. Food Quality and Preference, 20, 450–455 - Sudre, J., Pineau, N., Loret, C., Martin, N. (2012).
Comparison of methods to monitor liking of food during consumption.
Food Quality and Preference, 24, 179–189 Veldhuizen, M.G., Wuister,
M.J.P., Kroeze, J.H.A. (2006). Temporal aspects of hedonic and intensity
responses. Food Quality and Preference, 17, 489–496
Consommateurs / Consumers
How to increase the food pleasure of dependent elderly living
in nursing home?
Authors & affiliations:
Virginie Van Wymelbeke1, Claire Sulmont-Rossé2, Isabelle Maître3
1 CHU Champmaillot, Unité de Recherche Service de Médecine Interne Gériatrie, Dijon, France
2 CNRS, UMR6265 ; INRA, UMR1324 ; Université de Bourgogne ; Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
3 Université de LUNAM, Groupe ESA, UPSP GRAPPE, Angers, France
Introduction and objective:
The entrance in nursing home is associated with major changes in food
related habits: in particular no more preparation of the meals, no choice
of mealtime and menu. While “pleasure to eat” remained the same whatever the level of culinary dependence, satisfaction with the meals consumed decreased with dependence (Sulmont-Rossé 2012). The objective
of this work was to estimate the impact of sensory strategies on meal
satisfaction and food intake within a dependent elderly population.
Methods:
Two strategies were assessed: one based on the improvement of the sensory quality of the dishes (SQ) & one based on the addition of sensory variety
(SV) in the meal by proposing seasonings, and by serving two vegetables
instead of one. A group of 83 elderly (64W/18M, 87±7 y old), with a good
cognitive status, living in nursing home, participated in 4x2 experimental
meals: a control meal, a SQ meal, a SV meal and a meal where both strategies were associated (SQ x SV).
The menu was the same between the conditions and each condition was
repeated twice. In each condition participants rated their satisfaction for each
dish and the whole meal on a scale designed for this population (Maître et al
2012); food intake was recorded.
Results:
Compared to the control condition, both strategies induce an increase of
meal satisfaction (F=36.04 ; p<.001) and of food intakes (F=6.70 ; p<.001).
However, the association of the two strategies (SQxSV) did not further increase meal satisfaction or intake compared to each strategy taking alone.
Conclusion:
These results demonstrate the efficiency of sensory strategies to increase
meal satisfaction and food intake in culinary dependent elderly. This work
opens new ways of research in the prevention and the fight against malnutrition in the elderly population. The proposed strategies could contribute to maintaining a good quality of life in aging.
References (if any):
Sulmont-Rossé C, Maître I and Van Wymelbeke V (2012). Improving
pleasure of elderly people for fighting against malnutrition. Vitagora, 7ème
Congrès international goût nutrition santé, March 20-21th, Dijon. Conférence orale. Maître I, Symoneaux R, Hazart E, Van Wymelbeke V & Sulmont-Rossé C (2012). Maintenir le plaisir à manger chez les personnes
âgées dépendantes à risque de dénutrition : validation d'une échelle de
mesure de l'appréciation auprès de cette population. 10èmes Journées
Francophones de Nutrition, December 12-14, Lyon, France.
...
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 29
24
Sciences des aliments, Formulation / Food sciences, Formulation
Estimation of Critical Vitamins in Seniors by Food Frequency
Questionnaire and Lifestyle Survey
Authors & affiliations:
Clauss, S., Sych, J., Bongartz, A., Brombach, C.
Zurich University of Applied Sciences (ZHAW), Life Sciences and Facility Management, Institute of Food and Beverage, Wädenswil,
Switzerland
Introduction and objective:
Demographic change is an important concern in Europe and Switzerland,
where the ageing population will have a significant impact on public health.
In particular, changes in food preferences, food intake and general level of
physical ability during ageing will have a direct impact on nutritional and
health status. The present study senpan aims to estimate these parameters
yearly, as well as changes in sensory perception and overall well-being in a
study group of adults aged ≥64 years in Switzerland. Data will contribute to
future decision-making both in public sector and food industry concerning
re-formulation of products and nutritional programs for the aging population.
This poster focuses on estimated intakes of selected critical vitamins, that is,
B-vitamins (folate, B1, B6 and B12), vitamin C and vitamin D as well as other
nutritional behavior of the study group affecting vitamin status.
Methods:
Approximately 60 study participants were recruited from the region Zürich
Wädenswil, aged ≥ 64 years, living independently and without additional
private health assistance. A Food Frequency Questionnaire (FFQ) was
used to estimate dietary patterns and nutrient intake; and two onlinelifestyle questionnaires assessed other characteristics including general
questions on vitamin supplements.
25
Results:
In the second monitoring session 28 (51%) participants were female and 27
(49%) male, with an average age of 69.6 (±3.96). According to BMI ( 23.8±
3.9; 26.9±4.7) and WHR ( 0.83±0,06; 1.0±0,08) the panelists were
normal weight (NRC standard). Although 51% of panel participants suffered from chronic diseases, 91.2% classified their state of health as good to
very good. Results showed a high priority for seasonal food products with
priorities for freshness (68 %) and flavor (63 %). Estimated intake of most
vitamins (B1, B2, B6 and B12) by FFQ reached or exceeded recommended
daily allowances (DACH values, Switzerland). Folate intake for women was
26% and 17 % higher than DACH; and for men, 23% and 3% higher, at
first and second year of monitoring, respectively. In 2013 DACH for folate
was reduced from 400 to 300µg. Estimated vitamin C for women was 81%
and 55% higher; and for men, 57% and 31% higher than DACH, at first and
second year of monitoring, respectively. Much higher numbers of women
compared with men were taking daily supplements, i.e. 1.2 to 2.2 fold higher.
Conclusion:
Vitamin results from FFQ and surveys suggest good vitamin status for
the senpan group and also several relevant trends, which will be followed
as the study group ages. This research represents a unique strategy,
generating data which should contribute to finding nutritional solutions
for our aging society.
Sciences des aliments, Formulation / Food sciences, Formulation
Antioxidant capacity and phenolic composition of red wines from
various grape varieties: specificity of Pinot Noir.
Authors & affiliations:
J. Degives, C. Kevers, J.O. Defraigne, J. Dommes and J. Pincemail. University - CHU of Liège, Dept of Cardiovascular Surgery and
Plant Molecular Biology and Biotechnology Unit, Sart Tilman 4000 Liège, Belgium. Contact : [email protected]
Introduction and objective:
Analysis of the wines produced from various grape varieties revealed different properties affecting taste and color. The hypothesis was that grape
genotype could have a deep impact on wine antioxidant properties and
phenolic composition.
Methods:
38 different wines of 4 main grape varieties (Merlot, Syrah, Cabernet
Sauvignon, Pinot Noir) were studied for their phenolic profile (flavonols,
anthocyanidins, flavan-3-ols, phenolic acids, resveratrol…) and their
antioxidant capacities (ORAC, DPPH, hemolysis, ESR, total phenolics).
Results:
Large variability in the levels of individual phenolic compounds as well as
in antioxidant capacity was observed in each grape variety. Comparisons
of the wine varieties based on their individual phenolic profile and antioxidant capacities showed limited differences.An exception was the wines
made from the grape variety Pinot Noir, in which the range of phenolic
compounds was different from the other wines: anthocyanidins and flavonols showed lower levels while flavanols and phenolic acids showed
levels higher than in the other wines. This different profile was associated
with a lower antioxidant capacity.
Conclusion:
The wines made from the grape variety Pinot Noir was different from
the other wines: the range of phenolic compounds was different and the
antioxidant capacity was lower.
30 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
26
Sciences des aliments, Formulation / Food sciences, Formulation
Influence of bacterial interaction with dairy proteins
on microencapsulation efficiency
Authors & affiliations:
Jennifer Burgain, Joël Scher & Claire Gaiani - Université de Lorraine, LIBio, Laboratoire d’Ingénierie des Biomolécules, 2 avenue de la
Forêt de Haye, TSA 40602, 54518 Vandoeuvre lès Nancy, France
Introduction and objective:
Interactions between microbial cells and milk proteins are important
for cell location into dairy matrices. The present study aimed to investigate the interaction of probiotic bacterial cells with milk proteins. For
this purpose, a new approach was developed to estimate the adhesion
forces by Atomic Force Microscopy (AFM).
Methods:
In this study, interactions between the probiotic strain Lactobacillus
rhamnosus GG and milk proteins (micellar casein, native and denatured
whey proteins) were studied. AFM force measurements were correlated
to encapsulation efficiency thanks to microbiological measurements such
as encapsulation rate and survival during simulated digestion. Finally,
scanning electron microscopy (SEM) images of produced microparticles
enable visualisation of the microparticles and in some cases the location
of the bacteria.
Results:
Atomic Force Microscopy enabled the identification of specific interactions between bacteria and whey proteins, in contrast to the observed
non-specific interactions with micellar casein.
The microencapsulation of the probiotic bacteria with these dairy matrices was different as a function of protein content in each formulation.
Indeed, the encapsulation rate was of 97% when using a matrix composed of micellar casein and denatured whey proteins and only 64%
27
when using only micellar casein. The observation of the microparticles
by SEM demonstrated a bacterial location inside the matrix when using
whey proteins in addition to micellar casein in contrast to the matrix made
only with micellar casein where the bacteria can be found grouped on
the microparticle surface. Finally, bacteria entrapped in the matrix made
of mix of micellar casein and denatured whey proteins better survived
during simulated gastric digestion than the ones that were entrapped in a
matrix made with only micellar casein.
Conclusion:
The present work quantifies directly on the nanoscale the adhesion forces
between the probiotic strain LGG and milk proteins. The observed specific adhesion between bacteria and whey proteins and the non-specific
interactions with micellar casein, allow the understanding for the preferred location in whey proteins.
These results are correlated to the excellent encapsulation and survival
rates obtained when the matrix is composed of micellar casein and denatured whey proteins. The use of whey proteins allows a better protection
of the bacterial cells that are better retained in the structure, the latter
being dense it avoids the penetration of detrimental molecules inside the
microparticle.
Sciences des aliments, Formulation / Food sciences, Formulation
Study of fat reduction and anti-oxidant properties
of glutathione-rich yeast extract.
Authors & affiliations:
Hélène Le Caplain, Laurent Michel Bonanno, Eric Oriol.
Bio Springer, 103 rue Jean-Jaurès, 94 704 Maisons-Alfort Cedex, France
Introduction and objective:
A glutathione-rich yeast extract was used to reduce fat in a French salad
dressing (30% fat reduction) and helped to recover the full taste and richness of a full fat dressing. But glutathione is also a well-known molecule
for its anti-oxidant properties. The aim of the study was to show the taste
impact of a glutathione rich yeast-extract in a fat-reduced salad dressing
and study the effect of glutathione polypeptide on sunflower oil used in
dressing formulations.
Results:
Long lasting and richness / Umami perception were significantly improved with the addition of the glutathione-rich yeast extract, while the « oil »
taste (quite « negative » perception) was decreased. The product has a
well balanced flavour profile even with a 30% fat reduction.
A 0.3% of glutathione-rich yeast extract (for taste concern) allows a significant increase of induction time (+ 30%), that means a protection of oil
against oxidation.
Methods:
RANCIMAT ISO 6886 : accelerated ageing test on sunflower oil (Metrohm
France)
SENSORY ANALYSIS : French salad dressing with 0.3% glutathione-rich
yeast extract was studied with descriptive quantitative analysis (profile)
Conclusion:
Using Springer 4101/0 PW L (glutathione-rich yeast extract) in a reducedfat salad dressing to improve flavour profile brings an additional interesting effect : protection of oil against oxidation.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 31
28
Sciences des aliments, Formulation / Food sciences, Formulation
Counterbalancing salt reduction with aromas and consequences
on sensory acceptability: a study with real cheese
Authors & affiliations:
Adiansyah Syarifuddin, C. Septier, T. Thomas Danguin and C. Salles - Centres des Sciences du Goût et de l’Alimentation, INRA UMR
1324, CNRS UMR6265, Université de Bourgogne, F-21000 Dijon, France
Introduction and objective:
Unbalanced diet with an overconsumption of salt contributes to the
development of cardiovascular disease. Several strategies are currently
investigated to design low-salt food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is
being tested within the framework of the EU-TeRiFiQ research project. In
this context, this study had for aim to examine whether selected aromas
could help to maintain salt and fat perception in low-salt real cheese
Methods:
Two commercial cheeses, low-salt cheese (LSC) and regular-salt cheese
(RSC), were reprocessed by grinding and addition of a sardine aroma
associated to salty taste (LSC sardine), a butter aroma associated to fat
perception (LSC butter), a blended aroma (sardine + butter, LSC blended)
and non-flavoured (LSC-u and RSC-u). A total of 9 samples, which include graded and non-graded LSC and RSC were prepared. Fifty nine
consumers were asked to rate taste, texture, and aroma attributes for
each sample in two conditions: with and without noseclip; in the noseclip
29
condition, participants were not able to perceive the aroma.
Results:
The samples were characterized by means of rheological measurements.
The results indicated only a low impact of aroma addition on products’
structure (p=0.045), which allowed for the direct comparison of flavored
and unflavored samples on the sensory attributes. Cheese grading affected sensory texture and taste of LSC and RSC (p<0.0001).The comparison of flavored and unflavored graded cheeses revealed a significant saltiness enhancement induced by the added aroma perception
(p<0.0001). In contrast, no significant effect of aroma addition could be
observed on fat perception.
Conclusion:
In summary, these results demonstrated that odor induced saltiness enhancement can occur in real low-salt food product and that cross-modal
sensory compensation can be an efficient strategy to maintain salty taste,
and likely acceptability, of low-salt food.
Sciences des aliments, Formulation / Food sciences, Formulation
Designing a food model to study the impact of food liking on food
intake: characterization of isocaloric apple purees varying in texture
Authors & affiliations:
Parizel, 1, Leverrier, C2, Delarue, J3, Marsset-Baglieri, A1, Sulmont Rossé, C 4, Fromentin, G 1, Cuvelier, G 2
1) AgroParisTech-INRA, UMR914 Physiologie, Nutrition et Comportement Alimentaire, Paris, France
2) AgroParisTech-INRA-CNAM, UMR1145 Ingénierie Procédés Aliments, Massy, France
3) AgroParisTech-INRA, UMR1145 Laboratoire de perception sensorielle et sensométrie, Massy, France
4) INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, Dijon, France
Introduction and objective:
The aim of the present experiment was to design a range of apple purees
that could elicit contrasted hedonic rating, under the constraint that products should be isocaloric and have the same nutrient composition.
Methods:
This was achieved by modifying only the texture of apple puree through
three structural dimensions: pulp content, particle size(1) and addition of
apple fragments. Different purees were designed and characterized by
rheologic methods and particle size measurements. A free descriptive profile was also conducted. The most important attributes to describe the
texture were consistency and graininess: adding apple fragments wides
the heterogeneity dimension but does not create a third sensory perception. This step allowed us to understand the links between structural parameters, sensory perception and food liking and points out structures and
therefore textures that are important to generate large individual differences
in palatability. Then, using a reverse processing methodology, twelve final
purees were finally designed to fit with our hedonic objectives.
Results:
Sixty consumers rated their liking for each variant on a 10-point hedonic
scale: for 85% of the participants, it was possible to select at least one
disliked and one liked product (namely, one product scoring below 3 and
one product scoring above 7).
Conclusion:
These results show that it is possible to obtain a wide range of hedonic
ratings for each individual in only modifying the structure of food products.
This isocaloric food products model could further be used to study the
influence of food acceptability on food intake in humans.
References (if any):
(1) L. Espinosa-Muñoz et al.: The significance of structural properties for
the development of innovative apple puree textures. LWT - Food Science
and Technology 49 (2012) : 221-228
32 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
30
Sciences des aliments, Formulation / Food sciences, Formulation
Sourdough fermentation: an effective way to reduce acrylamide
formation in baked products
Claire Micheaux ; Isabelle Mouly ; Julie Nevians - Lesaffre
Introduction and objective:
Acrylamide is a carcinogenic compound formed through a Maillard reaction between the amino acid asparagine and a reducing sugar at temperatures above 120°C. In bread products, acrylamide is formed in the
crust during baking and migrates partially to the crumb. At the heart of
public health concerns since 2002, acrylamide levels are not under regulation today. Nevertheless, the European Food Safety Authority recommends a maximum content of 80 µg/kg in wheat based breads. Low
pH influences Maillard reaction, therefore the EFSA lists acidification as
a mean to reduce acrylamide formation. This study aims at determining
acrylamide levels in crusty breads; furthermore it demonstrates that the
use of sourdough is efficient in reducing acrylamide formation.
Methods:
Wheat breads were prepared in a bakery laboratory following a standardised protocol, under controlled conditions of time and temperature. A
commercial sourdough bread was analysed for comparison. To determine the effect of sourdough fermentation, the precursor asparagine
was added to the sourdough preparation or final dough (0,15%w/w). pH
and total titratable acidity of proofed doughs were measured. Acrylamide
contents of breads were determined by an external laboratory, accredited
ISO1725 standard, using an LC/MS quantification method.
Results:
Acrylamide contents of breads produced without the addition of asparagine are comparable to that of the commercial bread and below 20ppb.
Acidification of the dough by sourdough fermentation or addition of acid
reach similar pH levels. The use of acid reduces acrylamide formation by
approximately 60%. However, direct acidification is detrimental to dough
31
rheology. Sourdough fermentation leads to a reduction of up to 75%.
Reduction levels vary according to the fermentation conditions used
in terms of microorganisms present and duration. When asparagine is
added to the sourdough phase rather than to the dough, acrylamide formation is reduced further by 10 to 40% whilst dough pH is unchanged.
Conclusion:
This study highlights that acrylamide levels detected in crusty breads
are far below recommended guidance values today. However, they were
recently revised and lowered from 150 to 80µg/kg. Sourdough effectively reduces acrylamide formation via the production of organic acids
and a progressive decrease of dough pH. The work also gives evidence
that the type of sourdough and the microorganisms responsible for its
fermentation have an influence and appear as means to optimize acrylamide reduction. These findings could be applied to other food processes
which are more exposed to risks of acrylamide formation.
References (if any):
Micheaux C. (2013) Eat your toast: tackling acrylamide issue in bakery products. European Baker, N°130, insert 4p +p45
Acrylamide Toolbox 2013. Food Drink Europe, 10/01/2014 http://www.
fooddrinkeurope.eu/uploads/publications_documents/AcrylamideToolbox_2013.pdf - Commission recommendation of 8 November 2013 on
investigations into the levels of acrylamide in food. Official Journal of the
European Union, 12/11/2013, L301/15-17
Mustafa A. 2003. Acrylamide in Bread: precursors, formation and reduction. Doctoral thesis, Swedish University of Agricultural Sciences, Uppsala.
Sciences des aliments, Formulation / Food sciences, Formulation
Role of bread structure on texture and aroma perception :
Application to French baguettes
Authors & affiliations:
A. Monnet a, S. Jourdren a,b, M. Leportier a,b, A. Saint-Eve a, I. Déléris a, P. Lejeune b, I. Souchon a
a) INRA - AgroParisTech, UMR782 GMPA, F-78850 Thiverval-Grignon
b) Lesaffre International, Direction R&D, F-59700 Marc en Baroeul
Introduction and objective:
Nowadays, bread is at the heart of food consumption in France and
its nutritional properties are widely highlighted. As many foodstuffs, its
consumer acceptability depends on its sensory properties and specially
aroma and texture perceptions [1]. Whereas the impact of formulation
and bread-making process on structure and texture is largely described
in literature, their effects on texture and aroma perceptions are still not
well understood. The complexity of texture and aroma perception in
bread is mainly due to the presence of two phases: crust and crumb.
Numerous studies on the aromatic properties of bread crumb exist [2, 3]
but the knowledge about bread crust contribution in aroma perception
remains limited. In this context, this study aims at determining the contribution of each bread phase on texture and aroma perceptions and at
relating these perceptions to the structure of the bread.
Methods:
Crumb, crust and both together (crumb+crust) of three products (a traditional French baguette, an industrial one and an intermediate one) were
first characterized by sensory profiling. Then, the crumb on one side
and the crumb with crust on the other side, were characterized by using
Temporal Dominance of Sensations (TDS) method by focusing only on
the aroma perception during the consumption. To emphasize the role
of bread structure on perceptions, different characterization tests have
been performed including hydration tests that simulate the incorporation
of saliva in food bolus before swallowing.
Results:
Results showed that the baguettes offered significant different perceptions of texture and aroma. They also showed the respective contributions
of crumb and crust to these perceptions. The crust contributes greatly
to aroma perception. The perceptions depend on the crumb structure
which is illustrated by its density and its ability to be compressed and
hydrated during the oral processing. The lower the density of the crumb
(small alveoli with thin walls), the lower the crust impact on the complexity
of the sequences of perception.
Conclusion:
Both crumb and crust are useful to characterize bread because they
both influence the aromatic and textural perceptions. Moreover, the differences in crumb structure, issued from the bread-making process, are
responsible for different global and dynamic sensory perceptions. These
differences in structure may be partly related to hydration and compression mechanisms that occur during the oral processing.
References (if any):
1) Poinot, P., et al., Influence of formulation and process on the aromatic
profile and physical characteristics of bread Journal of cereal science, 2008.
48(3): p. 686-697. 2) Pozo-Bayon, M.A., E. Guichard, and N. Cayot, Flavor
control in baked cereal products. Food Reviews International, 2006. 22(4): p.
335-379. 3) Birch, A.N., M.A. Petersen, and A.S. Hansen, The aroma profile
of wheat bread crumb influenced by yeast con
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 33
32
Sciences des aliments, Formulation / Food sciences, Formulation
Main odor active compounds in sheep’s raw milk cheeses
with flavour defect.
Authors & affiliations:
1) Lactiker Research Group. Pharmacy and Food Science Department, Faculty of Pharmacy, University of the Basque Country,
UPV/ EHU, Vitoria-Gasteiz, Spain.
2) Centre des Sciences du Goût et de l’Alimentation, UMR1324 INRA, CNRS, UB.F-21000 Dijon, France.
* Contact author: [email protected]
Introduction and objective:
Sheep’s milk cheeses have a special interest for their characteristic flavour in relation with their composition. Their quality is closely linked to
the historical and cultural uniqueness through the chain of production,
marketing and consumption. Those cheeses usually are traditional varieties that are often considered an important economic activity and part of
the socio-cultural system as local products, especially in Mediterranean
countries. The consumer demands homogeneous and high quality products without any detectable defect. However due to the diversity of artisanal production, dairy products are exposed to variability that can lead
to defects in the final product. The aim of this work was to identify the key
odorant compounds responsible for defects more currently occurring in
sheep’s raw milk cheeses.
positive loadings on this factor. Rancid defect was positively correlated
with the second factor as well as Spicy and Bitter with lower scores. As
the most frequent flavour related defects were Acid, Animal and Rancid,
two samples per each defect were selected with a high weight on the
above factors for the physico-chemical analysis. Other two no-defective
cheeses were selected in order to allow the comparison.
The eight selected cheese samples were submitted in triplicate to Solvent
Assisted Flavour Evaporation (SAFE). The aroma compounds present in
the resulting aqueous distillate were extracted with dichloromethane.
The identification and quantification of the aroma compounds was realized by Gas Chromatography–Mass Spectrometry (GC-MS) and the
odorant compounds were detected by gas chromatography–olfactometry (GC-O) with a panel of five assessors in duplicate.
Methods:
A total of 826 sheep’s raw milk cheese samples randomly collected from
local producers between 2011 and 2013 were tested by seven trained
panelists. The presence or absence of defects for the parameters shape,
rind, paste colour, internal openings, texture, odour, flavour and aftertaste was assessed. 39 cheeses were selected with at least one defect
in a flavour related parameter. In order to select the most representative
samples for the analysis, a principal component analysis was carried out.
The first two factors explained 55.7% of the variance. Acid, Vinegar and
Animal defects showed high positive loadings on the first factor, Acid had
negative loadings on the second factor while Vinegar and Animal had
Results:
This allowed determining the odorant compounds responsible to specific
defects and quantifying their respective amounts in the different cheeses.
For example butyric acid was found in greater amounts in the samples
with rancid defect.
33
References (if any): Financial support: Agriculture Department (PA10/01)
and Industry Department (SA-2010/00113) of the Basque Government,
the University of the Basque Country / EHU (IT389-10). Predoctoral fellowship from the Agriculture Department of the Basque Government.
Thanks to ChemoSens Platform and Burgundy Region.
Sciences des aliments, Formulation / Food sciences, Formulation
Real-time viscosity measurements during in vitro digestion
Authors & affiliations:
Mrs. Turgeon Sylvie - Université Laval, INAF, Québec, Canada
Introduction and objective:
Recent findings suggest that food form and texture impact appetite and
food intake. Solid dairy foods elicit higher satiety than milk beverages in
most studies. The viscosity also affects food intake where viscous milk
beverages elicit lower food consumption. Viscous (yogurt) and solid foods
(cheese) showed increased satiety as compared to liquid (milk). The relationship between the dairy matrix composition and microstructure and their
nutritional properties is still unknown.
Methods:
Recently, we developed a new approach to study the in vitro the digestion
of dairy foods. A rheometer coupled with specific geometries was design
to monitor the real-time viscosity changes during in vitro digestion. Milk,
yogurt and cheese were selected to determine how dairy food microstructure could impact the viscosity and subsequently protein digestion. During
in vitro digestion, the viscosity of cheese chyme remains constant throughout gastric digestion while it decreases for milk and yogurt. In addition,
the cheese matrix was poorly disintegrated (27%) when compared to milk
(96%) and yogurt (80%) at the end of the gastric step.
Results:
The soluble protein release from cheese was significantly lower than milk
and yogurt at the end of the gastric step. Those results indicate that small
cheese particles remain in the chyme and protein is slowly release during
digestion.
Conclusion:
A better understanding of the role of dairy products microstructure and
physical properties on nutrients’ bioaccessibility will allow developing optimal food structures to deliver these key nutrients.
34 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
34
Sciences des aliments, Formulation / Food sciences, Formulation
Lactobionic acid: a possible substituent of glucono-delta-lactonein
dairy products
Authors & affiliations:
Jessica BIGASKI RIBEIROa,b,*, Maria Lucia MASSONa, Ana-Carolina MOSCAb, Christian SALLESb and Elisabeth GUICHARDb.
a) TC/PPGEAL, Federal University of Parana, Brazil
b) Centre des Sciences du Goût et de l’Alimentation, UMR1324 INRA, CNRS, UB, F-21000 Dijon, France.
* Corresponding author : [email protected]
Introduction and objective:
Cheese manufacturing lead to a great amount of by-products among
which lactose can be easily converted into derivatives allowing a diversification of its applications. Among the derivatives of lactose, lactobionic
acid (LBA) has been highlighted due to its various applications in the chemical, pharmaceutical and food sectors. For the food industry one of the
most interesting features of LBA seems to be its capacity of enhancing
or masking flavor. However, to our knowledge, this assumption has not
been validated by scientific studies.
Methods:
With the purpose of studying the effect of lactobionic acid in flavour perception we developed milk matrices with salty, sweet or bitter taste using
lactobionic acid as acidifying agent, in place of glucono-delta-lactone
(GDL), acidifying agent widely used in the food industry. Milk matrices
were composed of 20% w/w milk powder concentrate (of which 74.5%
was protein), water and rennet. An amount of either 1% sodium chloride,
2.5% sucrose or 0.8% leucine were added to the salty, sweet and bitter
matrices respectively. The amount of lactobionic acid or glucono-deltalactone added to the matrices were tested to achieve two desired pH
values (6.2 and 5.5), to cover a range of values found in dairy products.
35
Sensory analyses were done with a trained panel to evaluate the perceived intensity of different taste descriptors (salty, sweet, bitter) together
with acid and texture perception in order to compare the effect of lactobionic acid and glucono-delta-lactone on taste perception at the two
studied pH.
Results:
Differences were found in acidification power between the two agents
used. Higher amounts of LBA were required to obtain the same pH value
than with GDL. As an example, for the salty matrices, 0.50% of lactobionic acid was required against 0.20% of glucono-delta-lactone to obtain
a pH value of 6.2 and 2.70% of LBA against 1.35 % of GDL for pH 5.5.
All the milk matrices prepared were homogeneous and did not present
any precipitation. They presented a good sensory acceptability. The perceived taste intensities (salty, sweet and bitter) depend on the acidifying
agent and on the pH. The results are discussed in relation with the texture
perception and the rheological properties of the matrices.
Conclusion:
These results indicate that lactobionic acid can be used as an acidifying
agent in dairy products in replacement to glucono-delta-lactone.
Sciences des aliments, Formulation / Food sciences, Formulation
Approches innovantes dans la création de boissons à base de lait
caillé avec diminution du risque allergène dans l’alimentation
des enfants
Authors & affiliations:
Dimitrieva S.E.1 , Simonenko S.V.1, Tsaplina A.A.1, Kharitonov V.D.2, Budrik V.G.2, Agarkova E.Yu.2, Korolyova O.V.3, Nikolaev I.V.3, Ponomareva N.V.4, Melnikova E.I.4
1) Scientific Research Institute of Baby Food (NIIDP) , 143500 Moskovskaya st. 48, Istra, Moscow region, Russia,
2) All-Russia Research Institute of Dairy Industry (GNU VNIMI) , 115093, Moscow, Lusinovskaya str., 35,Bld.7; 2
3) A.N. Bach Institute of biochemistry, 119071, Moscow, Leninsky prosp., 33, Bld. 2
4) «Molvest» Ltd., OJSC “Dairy Plant “Voronezhsky” 394016, 45th Strelkovoy divizii str., 47;
Parmi tous les allergènes alimentaires, l’allergie aux albumines du lait de
vache touche de 1,4 à 2,0 % des enfants d’âges différents, et prend la
deuxième place des allergies alimentaires les plus courantes. Avec l'âge,
la sensibilité à l'albumine laitière diminue. Il est possible de réduire les
allergènes des albumines laitières avec l'aide de méthodes comme l'hydrolyse enzymatique, le traitement thermique, l'ultrafiltrage.
À la suite de ce traitement technologique, se forment des polypeptides
à masse moléculaire plus petite et longueur des chaînes peptides plus
courte. A l'I.R.S. de l'alimentation des enfants (NIIDP), des études sur
l'élaboration d’une boisson à la base de lait caillé pour l'alimentation des
enfants de plus de 3ans ont été menées de 2012 à 2013.
Le but de ce projet était d’acquérir le niveau souhaité de la réduction des
allergènes en préservant au maximum le goût traditionnel du produit et sa
consistance habituelle. Suite à ce fait, la technologie prévoyait le remplacement partiel des albumines laitières par les albumines sériques hydrolysées (qu’on reçoit au cours du cycle technologique de la production
de la boisson) qui permettent de bien réduire la quantité des allergènes.
En outre, les compositions peptides, élaborées au cours des travaux de
recherche à l'Institut de l'Industrie Laitière de Russie, comportaient des
bienfaits biologiques antioxydants, immunomodulateurs, hypocholestérols, etc. L'analyse des caractéristiques biofonctionnelles in vitro et in vivo
était effectuée conformément aux exigences de l'Ordre du Ministère de
la Santé et du développement social de la Fédération de Russie № 708n
de 23.08.2010 "Sur l'adoption des règles de la pratique de laboratoire".
L'expérience était menée sur 80 rats mâles de race Wistar âgés de 2
mois et demi. Les animaux se trouvaient dans le vivarium de l'Académie
des Sciences de Russie. Avant l'expérience, les animaux ont été répartis
au hasard en 8 groupes, avec 10 animaux dans chaque. Le traitement
des données expérimentales était effectué à l'aide du programme appliqué Statistica 8.0 (StatSoft Inc., 2007, États-Unis). L’ajout d’extraits de
fruits et de baies a permis d'enrichir la boisson avec des complexes naturels de vitamines et des substances minérales, et également d’améliorer
ses paramètres sensoriels.
La fermentation du produit était réalisée par les bactéries L. bulgaricus
et S. thermophilus, dont les souches sont capables de synthétiser les
exopolysaccharides, qui condensent la consistance du produit en liant
l'eau libre et ainsi ralentissant la séparation du sérum. Il est nécessaire
de préciser que la complexité technologique principale pendant l'élabo-
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 35
ration du produit était la garantie de "la propreté" du goût et de la stabilité
de la consistance pendant la production industrielle. Malheureusement,
nous sommes obligés de respecter les exigences d’efficacité économique. Pour cela, nous ne pouvons pas nous concentrer sur un produit
avec des caractéristiques sensorielles jugées plus intéressantes par les
concepteurs du produit. Dans la composition de ce produit, des bactéries mésophiles et des bactéries du lait caillé étaient utilisées.
Des échantillons du produit, où les rapports entre le lait et le petit-lait
hydrolysé variaient, ont été examinés selon des paramètres organolep-
36
tiques, physico-chimiques, microbiologiques et cliniques. L'approbation
industrielle de la technologie a été réalisée par la société anonyme (OAO)
ouverte intitulée « Le combinat Laitier De Voronej». La partie expérimentale du produit était basée sur les modèles du règlement Technique de
l'union Douanière « Sur la sécurité du lait et la production laitière ».
En conclusion, la décision technologique élaborée permet d'élargir la
gamme et d’augmenter les volumes des produits laitiers pour l'alimentation diététique prophylactique des enfants de plus de trois ans.
Sciences des aliments, Formulation / Food sciences, Formulation
Interactions between Sodium ions and food matrices: Effect of composition on the binding, mobility and release of Sodium ions
Authors & affiliations:
Ana Carolina Mosca, Isabelle Andriot, Christian Salles - INRA, Centre des Sciences du Gout et de l’Alimentation, Dijon, France
Introduction and objective:
In the context of reducing the contents of salt in food products while
maintaining the sensorial quality, the aim of this study was to investigate
the interactions between sodium ions and food matrices. We hypothesize
that the composition and structural characteristics of food matrices affect
the release of sodium and, consequently, saltiness perception.
Methods:
The effect of protein matrices on the binding, mobility and release of sodium
ions was investigated. Due to the current interest in diversifying the type of
protein consumed, proteins from different sources (e.g. gelatin, milk protein
and soy protein) were tested. Gels composed of one type of protein, fat
(oil-in-water (O/W) emulsion) and salt were used as the model system. The
concentration of these ingredients was varied to obtain gels with different
composition and structural characteristics. The pH of the model system
was varied by the addition of Glucono delta-lactone (GDL). The kinetics of
sodium release from gels to an aqueous phase and the binding and mobility
of sodium ions (measured by 23Na NMR spectroscopy) were determined.
Results:
The mobility of sodium ions was related to the concentration of pro-
37
tein. As the concentration of protein increased, sodium ions were less
mobile. The amount of « bound » sodium (i.e. ions that have a limited
mobility) was related to the type of protein. Gelatin had the lowest and
soy protein had the highest amount of « bound » sodium. The addition
of GDL decreased the pH and increased the mobility of sodium ions. We
suggest that sodium ions binding and mobility are related to the presence
of negatively charged groups in proteins. Furthermore, the in vitro sodium
release was related to sodium ions mobility.
Conclusion:
The composition and the structural characteristics of proteins matrices
were shown to affect the binding, mobility and in vitro release of sodium.
These results indicate that sodium ions mobility could be modified by
changing the type of protein. We suggest that the composition and the
structural characteristics of food matrices can be modulated in order to
maximize the release of salt in the mouth during oral processing. As a
consequence, saltiness perception can be enhanced and the amounts of
salt could be reduced without affecting the taste quality of food products.
Sciences des aliments, Formulation / Food sciences, Formulation
Screening of Lactic Acid Bacteria for fermentation of a mix
of cow and pea protein
Authors & affiliations:
Manhal YOUSSEEF a, Samuel LUBBERS a, Dominique VALINTIN b, Céline LAFARGE a and Florence HUSSON a
a) UMR PAM (Procédés Alimentaires et Microbiologiques), AgroSup Dijon/Université de Bourgogne, 1 Esplanade Erasme, F-21000
Dijon, France. b) UMR CSGA 6265 CNRS-INRA-UB, 9 E Bd Jeanne d’Arc, 21000 Dijon, France.
E-mail : [email protected]
Introduction and objective:
The increase in global demand of animal proteins in recent years may
become a major issue in a close future. In order to initiate the reduction in
the use of animal proteins in European diet, it might be interesting to combine dairy proteins with vegetable proteins in products already known by
consumers. Pea protein could be a good substitute for cow milk protein in
dairy products because of its balanced and valuable amino acid profile, low
level of allergy, functional properties and availability at an affordable price.
Furthermore, pea could be a better substitute for milk protein than soybean
because of its high digestibility level, the absence of phytoestrogens and
its environmentally friendly and local agriculture. Although pea protein has
positive characteristics and has been used in sports foods and in meat
based products, its use is almost absent in fermented products due to its
intense flavor and odor.
Methods:
This study aims at screening 10 starter cultures of lactic acid bacteria in order
to select the cocktail that can lead to fermented products similar to traditional
yogurt in terms of physico-chemical properties and acceptability. Two milks
(pea isolate Nutralys S85F and cow milk Régilait) were balanced at the level
of protein (45g/L), lactose, citrate and calcium. Five different mixtures (0%,
10%, 20%, 30% and 40% of pea) were inoculated with 10 different starter
cultures. Acidification trend (with pH meter) during fermentation, Dornic degree for final product, syneresis and texture analysis (with TA.HDPlus Texture
Analyzer) were performed for the 50 resulting products. Data were analyzed
using two ways ANOVA and a principal component analysis (PCA).
Results:
Mix of pea and cow protein resulted in faster lowering of the pH and lower
pH values (higher Dornic degrees) with all starters tested. The ANOVA
showed a significant effect of starter culture on syneresis values but not of
the concentration of pea protein. Both starter culture and concentration in
pea protein have a significant effect on texture properties of the products.
The PCA showed that the 50 products could be classified into five major
groups according to their physico-chemical properties.
Conclusion:
Based on these results in addition to results related to the acceptability,
we will be able to select the starter cultures which give products closest
to the traditional yoghurt. The bioactive peptides and aromas of selected
products will be further studied.
36 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
38
Sciences des aliments, Formulation / Food sciences, Formulation
Osmotically driven gelation in double emulsions
Authors & affiliations:
Mathieu BRUN1 - Mathieu DELAMPLE1,2 - Fernando LEAL-CALDERON2
1) CRT AGIR (AGroalimentaire Innovation Recherche), 37 Avenue Albert Schweitzer, BP100, 33402 Talence Cedex, FRANCE
2) Université de Bordeaux, Laboratoire Chimie et Biologie des Membranes et des Nanoobjets, CNRS, Bat. B14, Allée Geoffroy Saint
Hilaire, 33600 Pessac, FRANCE
Introduction and objective:
Water-in-oil-in-water (W/O/W) emulsions are compartmentalized liquid
dispersions in which oil globules, containing small aqueous droplets,
are dispersed in an aqueous continuous phase. The presence of inner
aqueous reservoirs separated from a continuous phase by an immiscible
oil phase enables many potential applications, such as the entrapment
of hydrophilic compounds, the partitioning of incompatible substances,
the improvement of the performance o f active compounds, the sustained release of chemical substances. Multiple W/O/W emulsions have
been investigated for usage in pharmaceutics and cosmetics. Several
potential applications have also been envisioned in the food arena for the
encapsulation of water-soluble substances like vitamins or minerals to
implement several strategies such as food fortification or taste masking.
Another promising application is the reduction the caloric intake in dairy
products.
Methods:
We describe a gelation process based on the osmotically driven water
flux between the two aqueous compartments of double emulsions. We
prepare fluid water-in-oil-in-water (W/O/W) double emulsions whose
external aqueous phase contains hydrocolloids and/or proteins at moderate concentration. The initial osmotic pressure in the innermost droplets
is considerably larger than that in the external phase. An inward water
transfer (swelling) is thus likely to occur in order to restore osmotic equilibrium.
39
Results:
In the initial state, the globules are large and so the transfer is slow because
of the limited exchange surface area. The emulsions are then submitted to a
short and intense shear that provokes globule breakup, in order to increase
the rate of water diffusion. As a consequence, the initially fluid materials
undergo a sudden rheological transition. During that process, the hydrocolloids and/or proteins are concentrated in the continuous phase until a
point that a gel is formed. The final rheological properties can be tuned from
weak to strong gels depending on the initial composition. The inner droplet
fraction strongly increases during the swelling process and droplet-globule
coalescence occurs above a critical volume fraction that determines the
maximum swelling capacity and thus final state of the system.
Conclusion:
The proposed approach demonstrates a simple, yet versatile and adaptable solution for making texturized emulsions with reduced fat content
and limited amount of hydrocolloids/proteins.
References (if any):
M.Delample, F. Da Silva, F. Leal-Calderon, Food Hydrocolloids, 38, 2014,
11-19
Sciences des aliments, Formulation / Food sciences, Formulation
Yeast based microencapsulation for food pigment stabilization:
First approach
Authors & affiliations:
Hoang Bao Ngoc PHAM ([email protected]), Yves WACHE
Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques (UMR-PAM) – Laboratoire Procédés Microbiologiques et Biotechnologiques (PMB) – Natencaps – 1 Esplanade Erasme, 21000 Dijon Cedex, France.
Introduction and objective:
B-carotene and quercitin are widely used as antioxidants in complement food and drug. These compounds also act as natural pigments in
plants and have potential applications in the food color domain. However, the sensitivity to light, high temperature and oxygen induces many
drawbacks in maintaining their functions and color during conservation
and in final products. Stabilization of natural pigments is the subject of
many researches. Encapsulation in yeast might be a powerful solution to
resolve these problems [1]. The advantage of yeast capsule is its good
resistance to high temperature, oxygen and light. Therefore it provides a
perfect protection for loaded components. Nevertheless, the uptaking
capacity of yeast cells depends on their physiological state and also on
the size and hydrophobicity of the active molecule. Loading cells with
compounds possessing extreme physicochemical properties like a big
size like β-carotene or various hydrophobicity, like β-carotene and quercitin, is still poorly understood. This study aims at investigating the encapsulation process for these molecules.
Methods:
Loading yeast with these compounds was carried out by passive diffusion way.
Results:
B-carotene, due to its size and poor solubility, was more difficult to encapsulate into yeast cells than quercetin.
Conclusion: This encapsulation process exhibited a protective effect for
these antioxidant compounds during the freeze drying step.
References (if any):
[1] Pham-Hoang B. N. et al. (2013) Encapsulation in a natural, pre-formed, multi-component and complex capsule: yeast cells. Applied Microbiol Biotechnol.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 37
40
Sciences des aliments, Formulation / Food sciences, Formulation
Lycopene from Gac: treasure for health, bioactivity and processing
Authors & affiliations:
Hanh Phan-Thi1, Philippe Durand2, Michel Prost2, Yves Waché1
1UMR PAM (Food and Microbial Process) AgroSup Dijon/University of Burgundy and Natencaps (www.natencaps.com), France
2 Laboratoire de recherches appliquées Spiral/Kirial International, a3 rue des Mardors 21560 Couternon, France
Author e-mail: [email protected], [email protected]
Introduction and objective:
Gac (Momordica cochinchinensis Spreng) is labeled as a highly nutritious
food due to its protective effects against cancer, health-diseases and ageing
process (antioxidant activity of carotenoids and vitamin E) and their benefit
to the vision system (pro-vitamin A) (Kim et al. 2000; Vuong et al. 2002).
That is why Gac is used as a food and a traditional medicine in its region of
origin. In foods, Gac was typically served at ceremonial or festive occasions
such as the Vietnamese New Year and weddings as both a natural color and
flavor for red glutinous rice. On the international market, the Gac fruit comes
into mix juice dietary supplement, carotenoid source for pharmacy products
and for the other applications being presently developed. Lycopene, known
as the stronger carotenoid antioxidant (Böhm et al. 2001) is an important
carotenoid making the value of this fruit as its content is 70-fold higher than
tomatoes, resulting in a nice and natural red color. However, it is very fragile
to ambient environment (Cao-Hoang et al. 2011). Therefore, lycopene is
very expensive on the market and rarely used for food complements. In the
Natencaps project, the stability and bioactivity of lycopene softly extracted
without heat assistance from Gac were studied.
Methods:
The antioxidant activity of lycopene isomers was examined by both chemical and in vivo test.
Results:
Lycopene after extraction and fractionation kept its all-trans-structure
41
with high proportion (> 95%) and higher bioavailability and bioefficacy.
Its bioavailability was favored for cis-isomers controlled during heating.
Moderate heating at 80°C increased the antioxidant capacity of lycopene
from 2.4 to 3.6 Trolox equivalents. However, on the in vivo test, the negative effect of lycopene was shown at high concentration.
Conclusion:
The present study on the quality and bioactivity of lycopene extracted
from Gac by an innovative eco-process opens the door for lycopene
application as nutritive supplement foods for human health by controlling
its isomer form and absorption concentration.
References (if any):
Böhm, V., N. L. Puspitasari-Nienaber, et al. (2001). «Trolox Equivalent
Antioxidant Capacity of Different Geometrical Isomers of α-Carotene,
α-Carotene, Lycopene, and Zeaxanthin.» Journal of Agricultural and
Food Chemistry 50(1): 221-226. - Cao-Hoang, L., H. Phan-Thi, et al.
(2011). «Stability of carotenoid extracts of gâc (Momordica cochinchinensis) towards cooxidation — Protective effect of lycopene on α-carotene.»
Food Research International 44: 2252-2257. - Kim, D. J., N. Takasuka,
et al. (2000). «Chemoprevention of lung cancer by lycopene.» BioFactors 13(1): 95-102. - Vuong, L. T., S. R. Dueker, et al. (2002). «Plasma
α-carotene and retinol concentrations of children increase after a 30-d
supplementation with the fruit Momordica cochinchinensis (gac).» The
American Journal of Clinical Nutrition 75: 872-879.
Sciences des aliments, Formulation / Food sciences, Formulation
Binary reduction of fat and sugar with inulin-type fructans in cakes;
structural and sensory properties
Authors & affiliations:
Julia Rodríguez-García1* Ana Salvador2 and Isabel Hernando1
1) Department of Food Technology, Universitat Politècnica de València, Spain.
2) Department of Food Preservation and Quality, Institute of Agrochemistry and Food Technology (CSIC), Spain
Introduction and objective:
Among the carbohydrate family, inulin-type fructans has shown to be of
particular interest, being one of the most fascinating functional foods ingredients. On one hand there is a wide range of scientific data demonstrating
its health benefits; and on the other hand, inulin and oligofructose have
several technological functionalities for which they are being used for replacing fat and sugar, respectively. In cakes, the fat assists in the entrapment of
air bubbles into the batter during mixing. Sugar controls the viscosity of the
batter, elevates the starch gelatinization and the egg white protein denaturation temperature. The present study evaluates the functionality of inulin-type
fructans as fat and sugar replacers on the development of low-fat/low-sugar
cakes. Fat replacement levels were 0 and 50%; a native inulin (Frutafit® HD)
was used as fat replacer. Sugar replacement levels were 0, 20, 30, 40 and
50%; oligofructose was used as sugar replacer (Frutafit® CLR).
Methods:
A hot stage video microscopy was used to study the effects of oil and sucrose replacement on batter bubble size distribution during simulated microbaking. The apparent viscosity of the batter was also analysed. Image analysis of the cell crumb structure was carried out using the software ImageJ.
Regarding sensory properties, consumer acceptance testing was done
using a successive-category scale and the adequacy of sponginess and
sweetness level was scored with the use of bipolar Just About Right scales.
Results:
Full fat batters had a narrow bubble size distribution of small bubbles on
initial baking stage. These batters had the highest viscosity, which helped
in controlling bubble retention and expansion during baking. In batters
with fat replacement, bubbles expanded more than on full fat batters during heating. Batters with sugar replacement by Frutafit® CLR occluded
higher amount of bubbles, which could be due to the lower viscosity
of batters. The bubble size distribution was slightly broader in batters
with sugar replacement during simulated baking. However there was a
high percentage of small air bubbles at the end of baking. In general fat
and sugar replacement decreased cell density in the crumb. Fat replacement increased cell areas. In contrast, sugar replacement decreased cell
areas. The sensory analysis showed that when the fat or sugar content
was replaced by inulin, ‘sponginess’ and ‘sweetness’ attributes should
be increased to obtained higher acceptability values of these samples.
However, only the combined use of 50% inulin CLR with 50% inulin HD
produced a significant decrease in appearance, texture, taste and overall
acceptability.
Conclusion:
Fat replacement influenced mainly air phase evolution during batter and
cake formation. Sugar replacement influenced the thermosetting mechanism of the batters affecting cake development and consequently their final
cell crumb structure and texture. Binary reduction of sugar and fat in cakes
leads to several changes in the development of the product. To specify
the origin of these changes is very difficult because they are caused by a
combination of factors.
38 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
compléments alimentaires - 09/2012
En forme
pour
de bon
La vitamine D contribue à la croissance
normale des os des enfants
bion.fr
La vitamine B12 contribue au métabolisme
énergétique normal
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 39
Pour votre santé, pratiquez une activité physique régulière. www.mangerbouger.fr
GENERAL INFORMATION
INTERNET
Should you need to access Internet with your own computer a web
corner is located in Level 1.
CLOAKROOM
A cloakroom service is available throughout the congress at the welcome desk level. Please make sure that no personal belongings are
left after closing each day.
ONE TO ONE BUSINESS MEETINGS
An opportunity for privileged exchanges, organized within a confi
dential and personalized framework. Adapted to your needs, the
business meetings will enable you to meet with targeted contacts.
> Over 320 appointments each year
> Over 30% of meetings involved an international contact
> 11 countries were represented For further information please go to
Level 1 at the reception desk for One to One Business Meeting.
DATE
3-4 april 2014
VENUE
Palais des Congrès et des Expositions de Dijon
OFFICIAL LANGUAGE
The two official languages of the congress
are French and English.
OPENING HOURS
Thursday, april 3 : 8:00 > 20:30
Friday, april 4 : 8:00 > 14:00
INFORMATIONS GÉNÉRALES
ESPACE CYBER
Un espace Cyber est à votre disposition au niveau 1 du Palais des
Congrès. Vous aurez la possibilité d’utiliser votre ordinateur et de
vous connecter à Internet.
VESTIAIRE
Un service de vestiaire est à votre disposition durant toute la durée
du congrès niveau accueil. Les objets déposés doivent être retirés
tous les soirs avant la fermeture du secrétariat.
RENDEZ-VOUS D’AFFAIRES
Un moment incontournable pour les professionnels de l’agroalimentaire et de la nutrition/santé grâce à des échanges privilégiés. Adaptés à vos besoins, les rendez-vous vous aident à concrétiser vos
contacts, dans un cadre plus confi dentiel :
> Plus de 320 mises en relations aux précédentes éditions du congrès
> 1/3 de rendez-vous internationaux
> 11 pays représentés
Pour tout complément d’information veuillez-vous diriger au niveau 1
à l’accueil des rendez-vous d’affaires
40 | Final programm - 9th International Congress Taste Nutrition Health - april 3/4, 2014
DATE
3-4 avril 2014
LIEU
Palais des Congrès et des Expositions de Dijon
LANGUE OFFICIELLE
Le congrès a deux langues
officielles : le français et l’anglais.
HORAIRES D’OUVERTURE
Jeudi 3 avril : 8:00 > 20:30
Vendredi 4 avril : 8:00 > 14:00
EXHIBITION PLAN
PLAN DE L’EXPOSITION
B to B / B to C
Buffet
Scientific
15
16
International
14
17
18
12
13
19
Buff
et
11
1
Entrance
iu
Pod
m
10
9
2
8
3
7
Buffet
4
5
6
Posters exhibition
1 - Vitagora
2 - Fondation Pileje - Insudiet
3 - Euroserum
4 - Lesieur
5 - Groupe SEB
6 - Merck
7 - Lesaffre
8 - Groupe Dijon Céréales - Cerelab
9 - CEN nutriment
10 - Les Repas Santé
11 - Centre Européen pour la Nutrition et la Santé
12 - INRA
13 - Welience - SATT GRAND EST, Université de Bourgogne, AgroSup Dijon
14 - Vaizgantho - Bleu-Blanc-Coeur
15 - Grand Dijon
16 - Noastec - Hokkaido Cluster – Japan
17 - Québec
18 - Russian delegation
19 - FoodPolis Korean National Food Cluster
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 41
Sponsors
DELEGATION GÉNÉRALE DU QUEBEC
The Québec Government Office in Paris
(DGOP) was established on October 5,
1961. It represents Québec throughout
France and in the Principality of Monaco.
Headed by the Delegate General, Michel Robitaille, it promotes the interests of Québec in the
following sectors: Economy, Education, Culture,
Immigration, and Public affairs.
Economic and Commercial Affairs
Through its Economic Commercial Affairs DeLa Délégation générale du Québec à Paris
a été inaugurée le 5 octobre 1961. Elle représente le Québec sur l’ensemble du territoire français et la Principauté de Monaco.
Dirigée par le délégué général Michel Robitaille,
elle fait la promotion du Québec dans les secteurs d’activité suivants : économie, éducation,
culture, immigration et affaires publiques.
Économie et commerce
Par le biais de son service des Affaires écono-
partment, the Office contributes to Québec’s
economic prosperity by supporting Québec
companies’ business initiatives in France. Its
work aims at helping the Québec and French
business communities establish commercial,
industrial and technological relations.
Phone: + 33 1 40 67 85 00
Fax : + 33 1 40 67 85 09
Hours of operation:
Monday to Friday, 9 a.m. to 7 p.m.
[email protected]
Contact information
Québec Government Office in Paris
66, rue Pergolèse
75116 Paris
France
www.quebec.fr
Twitter : @Quebec_FR
www.facebook.com/QuebecFrance
miques et commerciales, la Délégation générale contribue à la prospérité économique du
Québec en soutenant les projets d’affaires des
entreprises québécoises en France. Son action
vise à aider la communauté d’affaires québécoise et française à établir des liens en matières
commerciale, industrielle et technologique.
Téléphone : + 33 1 40 67 85 00
Télécopieur : + 33 1 40 67 85 09
Coordonnées
Délégation générale du Québec à Paris
66, rue Pergolèse
75116 Paris - France
www.quebec.fr
Twitter : @Quebec_FR
www.facebook.com/QuebecFrance
Heures d’ouverture : du lundi au vendredi, de
9 h à 19 h
[email protected]
délices
The Chamber of Commerce and Industry
of Burgundy (CCI Bourgogne) represents
regional businesses and provides services
especially in innovation and international
development support. Through the Enterprise Europe Network which hosts in Bur-
gundy, it brings together enterprises, laboratories or technical institutes looking for
business cooperation at the European level on innovative or collaborative projects.
For this purpose, CCI Bourgogne provides the
One-to-One Business meetings of this congress
for the 6th consecutive year. Previous editions
have generated more than 350 individual meetings each.
La Chambre de Commerce et d’Industrie
de Bourgogne représente les entreprises
de la région, anime le réseau des CCI territoriales et propose des services d’appui et
de conseils aux entreprises, notamment en
matière d’innovation, d’intelligence économique ou de développement international.
Au travers de son appartenance au Réseau
Entreprise Europe notamment, elle accompagne les entreprises, laboratoires et centres
techniques souhaitant nouer des coopérations
au niveau européen, autour de projets innovants
ou collaboratifs. C’est dans ce cadre que la CCI
Bourgogne propose les rendez-vous d’affaires
du Congrès pour la 6ème année consécutive.
Les précédentes éditions ont généré plus de
350 rendez-vous.
42 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
Contacts : Laurent VOLLE / Clément LEPERT –
[email protected]
Contacts : Laurent VOLLE / Clément LEPERT –
[email protected]
Sponsors
SEB / LE GROUPE SEB
World leader in small electrical appliances, Seb is present in two complementary sectors: small home appliances
and cookware.
This specific market position provides a
balanced outlook in terms of products,
brands, geographical presence and distribution channels. The growth of the
company is supported by a strong innovation strategy.
-The group defines its mission as «improving
the daily life of consumers worldwide», leveraging its large consumer offer covering both
the home and personal care.
To meet consumer needs for a balanced diet,
SEB has invested strongly in research and
development into new cooking methods.
The brand SEB, famous for pionneering small
cooking appliances, now offers unique solutions in this areas thanks to its «Nutritious Delicious» range that reconciles eating pleasure
and health objectives by:
Leader mondial du petit équipement de la
maison, le Groupe Seb est présent dans
deux univers complémentaires : le petit
électroménager et les articles culinaires.
Sa croissance s’appuie sur une stratégie
d’innovation forte. Le Groupe s’est fixé comme mission
d’améliorer la vie quotidienne des
consommateurs du monde entier. Pour
répondre à la nécessité du rééquilibre
alimentaire, SEB a fortement investi dans
la recherche et le développement.
Ainsi est née Nutrition Gourmande, une
gamme d’appareils de cuisson unique et
pionnière, qui réconcilie plaisirs de la table et
nutrition saine, en :
> favorisant le retour aux fait maison et à la
> improving the preservation of the nutritional
properties of natural ingredients essentiel to
our diet
> limiting the use of dietary fats
> supporting the rediscovery of out of style
flavours and tastes
> providing possibilities for fast meal preparation
Website: www.groupeseb.com
diversité alimentaire > limitant l’utilisation de matières grasses > favorisant et préservant les qualités
des ingrédients naturels > limitant le temps passé à la préparation d’un repas
Site web : www.groupeseb.com
Merck Consumer Health / Merck Médication Familiale
French subsidiary of a group operating
worldwide, Merck Consumer Health
France is part of the Consumer Health division, in charge of development and marketing of self care products of Merck.
Our mission : sustainable health care
As a pharmaceutical company, our ambition is
to become a major player in self care market.We
empower consumers to take care of their health
in a sustainable way. Our brands are leaders in
their markets, backed by science and trusted by
health professionals and consumers. We have
solid expertise in the field of food supplements,
herbal medicine and OTC products.
Merck - Living innovation
Merck is a leading company for innovative and
top-quality high-tech products. Around 38,000
employees work in 66 countries to improve the
quality of life for patients, to further the success
of our customers and to help meet global challenges. We generated total revenues of € 11.2
billion in 2012 with our four divisions : Merck Serono, Consumer Health, Performance Materials
and Merck Millipore.
Merck is the world's oldest pharmaceutical and
chemical company. Since 1668 our name has
stood for innovation, business success and responsible entrepreneurship.
www.merckgroup.com
www.merck-consumer-health.com
VITAGORA
Join the Vitagora network and acquire a
taste for innovation!
Vitagora Taste-Nutrition-Health is a leading
food industry cluster where knowledge and
creativity give rise to tomorrow’s innovations.
Based in the French regions of Burgundy,
Franche-Comté and the Paris region, Vitagora® brings together a dynamic network of 175
members, both academic players (research
and education) and food businesses. Together, they develop innovation projects that
both improve consumer wellness and contri-
bute to the development of a sustainable food
system.
The Taste-Nutrition-Health Congress is an
illustration of Vitagora®’s first role, that of
being a catalyst for generating goal-oriented
discussions on the themes of taste, nutrition,
and health. In collaboration with its partners,
Vitagora® anticipates the food industry’s evolutions and needs in order to help its member
companies to identify and target new markets
while understanding and meeting consumer
needs for food that provides pleasure, preserves health and is produced in a way that is
respectful of natural resources.
For the 2014 edition of its international
Congress, which gathers together more
than 500 participants every year, Vitagora®
refocuses on the core theme of “Consumer
Pleasure and Health”, once again providing
industry and research with a forum for discussion and debate, but also the knowledge,
support and fertile environment to bring innovation and business projects to fruition.
www.vitagora.com
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 43
Sponsors
LESAFFRE
Lesaffre set the global standard for yeast
and other fermentation products. The company designs, manufactures and markets
solutions that promote baking, nutrition,
health and protection of living organisms.
Lesaffre has based its success on technical
innovation, extensive know-how, a capacity to
propose solutions and services which are ever
better suited to clients' needs, and last but not
least its acquired expertise.
This ability to anticipate needs, to understand
the requirements of its clients and to supply high
quality products has seen the group emerge as
a key supplier for industrial companies, small
businesses and the general public.
Acteur référent sur le plan mondial, Lesaffre conçoit, produit et apporte des
solutions pour la panification, la nutrition,
la santé et la protection du vivant, à partir
de levures et d’autres produits de fermentation.
Par l’innovation technique, la maîtrise de ses
savoir-faire, la capacité à proposer des solutions et des services toujours plus adaptés, et
par l’expertise acquise, Lesaffre a su construire
son succès.
Sa capacité à anticiper les besoins, à comprendre les attentes de ses clients et à fournir des produits de qualité a imposé Lesaffre
comme fournisseur incontournable des industriels, artisans, boulangers et du grand public.
Website: http://www.lesaffre.com/en/thegroup/group.html
See more at: http://www.vitagora.com/
congress/organisers#sthash.vG2Li2Hx.dpuf
Site web : http://www.lesaffre.com/fr/le-groupe/
groupe.html
EXPO MILANO 2015
FOODPOLIS – Creating Top-Scale
Global Food Industry and Culture
FOODPOLIS, the Korea National Food
Cluster is a nationally-funded project
launched in 2008 by the Korean Ministry
of Agriculture, Food and Rural Affairs
(MAFRA).
Global in scale and focus, the FoodPolis
cluster encourages partners and investors take up opportunities in the Korean
market, but also within the North Asia
Region.
Located in the North Jeolla Province and Iksan City, FoodPolis is at the heart of a region
well-known for agriculture and food, as well
as boasting excellent logistics, specifically
built facilitate trade and export. Additionally,
the Rural Development Administration and
the Korea Food Research Institute locate new
facilities there, to form the backbone of a rich
collaboration between industry and academic
research.
Setting itself high goals, FOODPOLIS will
accommodate global food industries from
around the world, with world-class food research labs providing support and working
with agro-food R&D centers in the area to
promote food processing technologies with
world-class infrastructure, and full support for
water supply and waste treatment systems.
44 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
FOODPOLIS also promotes three R&D centers including a Food Functionality Evaluation
Center, Food Quality and Safety Center, and
Food Packaging Center, which will be prepared to support investors with product and
brand development.
Developed to tap into a massive market opportunity targeting the huge consumer market in the North Asia region, which comprises
roughly 1.5 billion people and one of the
world’s most dynamically growing economies,
FOODPOLIS is ready to go global.
Website: www.foodpolis.kr
Sponsors
DIJON CEREALES GROUP / CERELAB
DIJON CEREALES / CERELAB
DIJON CEREALES is the main agricultural and agri-food group in Burgundy
Franche Comté.
Its varied activities range from grain business (DIJON CEREALES cooperative)
to conventional and organic milling (DIJON CEREALES MEUNERIE and DECOLLOGNE), productions of vegetable (STL,
TERRES DE SAONE), “green distribution” (garden centers GAMM VERT, green
areas, wine-growing & wine) and also to
logistics.
DIJON CEREALES
With 4000 farmers being members, is a major
economic player of the regional territory. It is
clearly focused on the future and as such take
an active part in Research and Development,
in particular through the VITAGORA® cluster.
It also relies on unions (CEREVIA, AREA) on
an interregional scale so as to deal with for
instance the globalization of markets.
DIJON CEREALES MEUNERIE
DIJON CEREALES MEUNERIE provides the
farmers of Cote-D’or and Burgundy FrancheComté with a vital outlet. The miller’s development goes hard in hard with the following
priority: the production of flours with a strong
added value, particularly high-range flours
such as the Farine Label Rouge.
By combining the DIJON CEREALES cooperative’s production know-how and DIJON CE-
Dijon Céréales est le principal groupe
agricole et agroalimentaire de Bourgogne Franche-Comté.
Ses activités variées vont des métiers du
grain (coopérative Dijon Céréales) à la
meunerie conventionnelle et bio (Dijon
Céréales Meunerie et Decollogne), en
passant par les productions légumières
(STL, Terres de Saône) mais aussi la distribution verte (jardineries GammVert,
espaces verts, vigne et vin), ou encore la
logistique.
Avec ces 4 000 agriculteurs adhérents, Dijon
Céréales est un acteur économique important du territoire régional. Résolument tourné
vers l’avenir, le groupe s’investit dans la R&D
notamment à travers le pôle Vitagora.
Il s’appuie aussi sur des unions (Cérévia,
Aréa) à l’échelle interrégionale pour faire face
notamment à la mondialisation des marchés.
DIJON CÉRÉALES MEUNERIE
Dijon Céréales Meunerie offre un débouché
essentiel pour les agriculteurs de Côte-d’Or
et Bourgogne Franche-Comté. Le meunier
place au cœur de son développement la
production de farines à forte valeur ajoutée,
notamment les hauts de gamme comme la
Farine Label Rouge.
En associant le savoir-faire de production de
la coopérative Dijon Céréales et le savoir-faire
de Dijon Céréales Meunerie, le groupe Dijon
REALES MEUNERIE’s know-how ; the DIJON
CEREALES GROUP now offers a complete
and qualitative sector from the wheat to the
bread.
The locations of its two mills (Jura, Meuse)
now enables DIJON CEREALES MEUNERIE
to expand in the whole east of France.
DECOLLOGNE
The DECOLLOGNE mills, millers since 1840,
now position themselves as true premium
artisan millers. Stone-milling is the heart of
the DECOLLOGNE miller’s know-how, French
leader in this sector.
DECOLLOGNE now puts forward the signature “Made in Aiserey”. This “indication of
origin” shows the willingness to promote the
development of a true regional organic sector
in Burgundy / Franche-Comté from the 100 %
organic mill opened in Aiserey in 2011.
The organic flour of the DECOLLOGNE mills
is now distributed and marketed within professionals: traditional bakeries, major retail
outlets, industry & export. It is also available
in small packaging for the consumer market.
CERELAB®
CERELAB®, located in Aiserey, was created
by DIJON CEREALES and EUROGERM.
Since 2007, this laboratory has been providing strong support to the Research and De-
Céréales propose aujourd’hui une filière complète et qualitative, qui va du blé au pain.
Avec le positionnement de ses deux moulins (Jura, Meuse) Dijon Céréales Meunerie
rayonne aujourd’hui sur tout le grand Est de
la France.
DECOLLOGNE
Les Moulins Decollogne, meuniers depuis
1840, se positionnent aujourd’hui en véritable artisan meunier haut-de-gamme. La
mouture sur meule de pierre est le cœur du
savoir-faire meunier de Decollogne, leader
français dans ce domaine.
Decollogne met aujourd’hui en avant la signature « Made in Aiserey ». Cette « indication de
provenance » marque la volonté de favoriser
le développement d’une vraie filière bio régionale en Bourgogne / Franche-Comté autour
du moulin 100% bio d’Aiserey ouvert en 2011.
La farine bio des Moulins Decollogne est aujourd’hui distribuée et commercialisée auprès
des professionnels : artisans boulangers,
grande distribution, industrie et export. Elle
est également proposée en petits conditionnements pour le grand public.
CÉRÉLAB®
La société Cérélab® a été créée par Dijon
Céréales et Eurogerm. Ce laboratoire, basé
à Aiserey, a notamment permis depuis 2007
de soutenir activement le programme de recherche et développement Farine+®, inscrit
velopment Program, called Farine+®, which is
within the scope of the VITAGORA® competitiveness cluster.
CERELAB®’s skills are widespread and
applied to the whole wheat – flour – bread
sector, from the grains to the breadmaking.
Through the Farine+® program, CERELAB®
has developed ranges of breads intended
to specific populations such as G-Nutrition®
bread, aimed at fighting elderly’s malnutrition.
ARTEMIS
ARTEMIS, born in October 2010 within the
VITAGORA® competitiveness cluster is an
agro-environmental innovation platform which
gathers the cooperatives from Burgundy
Franche-Comté (of which DIJON CEREALES,
the Chambers of Agriculture of Burgundy,
Franche-Comté and Côte-d’Or, the national
unions INVIVO and SOFIPROTEOL as well
as research organisations – University of Burgundy with WELIENCE, INRA).
This platform aims at developing a productive
agriculture which saves inputs (fertilizers, plant
protection products…), thus meeting the targets of the Grenelle Environment Forum. To
succeed in this task, it created a network of
8 multi-annual testing plots within Burgundy
Franche-Comté. As these plots are representative of the terroirs of this large area, they
make it possible to explore numerous issues.
dans le pôle de compétitivité Vitagora®.
Les compétences de Cérélab® traversent la
filière blé-farine-pain, de l’analyse des grains
jusqu’à la panification. Dans le cadre du programme Farine +®, Cérélab a contribué à la
mise au point de gammes de pains dédiés à
des publics spécifiques, et notamment des
pains destinés à lutter contre la dénutrition
des personnes âgées, les pains G-Nutrition®.
ARTÉMIS
Née en octobre 2010 dans la sphère du pôle
de compétitivité Vitagora®, la plateforme
d’innovation agroenvironnementale Artémis
rassemble les coopératives de Bourgogne
Franche-Comté, dont Dijon Céréales, les
Chambres d’Agriculture de Bourgogne,
Franche-Comté et Côte-d’Or, les unions
nationales Invivo et Sofiprotéol, ainsi que la
recherche (Université de Bourgogne avec
Wellience, Inra). Cette plateforme vise à développer une agriculture productive et économe
en intrants (engrais, produits phytosanitaires…etc.) et répondre ainsi aux objectifs du
Grenelle de l’environnement. Pour y parvenir,
elle a créé un réseau de 8 stations d’essais
pluriannuels à travers la Bourgogne FrancheComté. De nombreux thèmes sont explorés
sur ces parcelles qui sont représentatives des
terroirs de la grande région.
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 45
Sponsors
AGRIAL / SENAGRAL
LESIEUR
Centennial French company, Lesieur is
specialized in the production and marketing of vegetable oils and dressings.
As part of Sofiprotéol’s Oilseed Division,
Lesieur benefits from the expertise of a
group that is involved in all aspects of the
oil industry. The company takes advantage of this unique position to support
sustainable innovation and provide highquality products to consumers, the catering industry and the agri-food sector.
Leading producer of edible oils in France
Lesieur is widely recognized among professionals and the general public for its leading
brands of oil such as Lesieur, Puget, Isio, Frial
and Fleur de Colza. The company’s portfolio
of innovative products has been developed
with a focus on several key aspects: taste,
quality, health, and respect for the environment. Sofiprotéol’s involvement in all aspects
of the oilseed industry helps Lesieur manage
the various steps involved in producing its
oils, from purchasing and crushing raw materials through refining and bottling.
Dressing sector contender
Since the 2008 acquisition of Générale Condimentaire, Lesieur has been actively present
on the condiments market. This move has
strengthened Lesieur’s position as a significant market challenger.
Innovation and sustainable development
From the very beginning, Lesieur has been
an innovator in the sector, both in terms of its
products and packaging. In 1924, the company introduced the first bottled oil to the
French dinner table. Today, it continues to
pursue initiatives aimed at marketing oils in a
responsible and sustainable way.
An international presence
The global market is a growing source of revenue for Lesieur, which now has a presence in
more than 60 countries, including Italy, Portugal, the United Kingdom, Germany and even
North African countries, where the company
is forming local partnerships.
Business and key figures for Lesieur
2012 revenues: 732 million euros
Oil processing and sales: 298 million liters
Industrial plants in France: 4
FONDATIOn pileje
The PiLeJe Foundation is a non-profit-making organization whose aim is to inform
the general public about the links between
food and health. Since its creation in 2005, it
has organized more than 530 events across
France, working with town halls, schools,
associations and companies with more than
72 200 participants.
La Fondation d’entreprise PiLeJe est une
œuvre d’intérêt général à but non lucratif
créée au printemps 2005. Cette initiative est
un engagement fort en faveur de l’éducation
du grand public aux bonnes pratiques alimentaires. Depuis 8 ans, la Fondation PiLeJe
a organisé plus de 530 événements dans
toute la France avec des partenaires publics
(mairies, écoles, ARS, CPAM…) et privés
(entreprises, associations) et réuni près de
72 200 participants.
LES REPAS SANTÉ
46 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
Sponsors
EUROSERUM
On the strength of some 40 years of
experience in the enrichment of whey,
EUROSERUM is an undisputed expert in
dairy ingredients for many agri-food sectors: infant nutrition, chocolate-making,
fresh dairy products, pastries, processed
cheese, etc.
Whilst its core business remains without doubt
the production of dairy ingredients for baby
milk, EUROSERUM has successfully developed over the years a wide range of complementary dairy powders and markets also high
quality milk powders.
EUROSERUM products are made in 12
plants, with 2 abroad, by some 642 employees
in 2013 for a total volume of 300,000 Tons of
dried dairy products per year.
With over 75% of its production shipped
abroad, exports are a core factor in the Group’s
strategy.
EUROSERUM : 1st producer of demineralized whey powder in the world !
The company is duly recognized for its demineralized whey powders, a key ingredient used
in infant formula.
A> product range geared to meet the requirements of a host of applications worldwide
> Demineralized whey powders
> Sweet whey powders
> Fat-filled whey powders
> Specific formulated dairy ingredients > Milk powder
EUROSERUM, a member of the Sodiaal
cooperative group
In January 2011, EUROSERUM became the
business unit “Dairy Ingredients” of Sodiaal,
the leading dairy cooperative group in France.
In 2014, Sodiaal became the third largest dairy
cooperative in Europe and the fifth in the world.
The Sodiaal group consists of 14 business
units covering the various dairy sectors:
CANDIA (drinking milk), ENTREMONT (pressed
and processed cheese), MONTS & TERROIRS
(cheese specialities), BLAMONT (cheese specialities), LES FROMAGERIES OCCITANES
(cheese specialities), EUROSERUM (whey
powders & dairy ingredients), BONILAIT PROTEINES (human and animal food powders),
BEURALIA (dairy fats), NUTRIBIO (infant, dietetic and adult nutrition in the form of powders
and bars), CF&R at 50% (soft cheese), REGILAIT at 50% (powdered and concentrated
milk), YOPLAIT at 49% (extra-fresh dairy products), YEO (fresh products) and BONCOLAC
(frozen products).
> Sodiaal cooperative group : a key player in
dairy products
> €5 billion turnover
> 14,000 milk producers
> 5 billion litres of collected milk
> 9,500 employees
> 74 plants
CEN Nutriment
CEN Nutriment is a Contract Research
Organization specializing in clinical and
observational studies on dietary supplements and functional foods.
It is located in Burgundy, France, and belongs
to the Vitagora R&D innovation network dedicated to Taste – Nutrition – Health. It plans
and conducts clinical and observational turnkey studies, according to EFSA guidelines,
and provides a wide range of in-house services. These include : Expertise in Diet-Health
and health claims; Writing of protocols; Applications to administrative authorities; Study
organization in centers working with healthy
volunteers, in private medical practices, or
in hospitals; Monitoring; Data management,
Biostatistics, Statistical and clinical reports; Writing of medical abstracts and scientific
articles. CEN Nutriment has a structure over 1500 m2
designed and built to allow the conduct of all
types of clinical studies required for the demonstration of health claims with :
> A reception room
> A dining room specifically dedicated to sensory, satiety and satiation studies
> A kitchen for food preparation
> Psychometric tests rooms
> Clinical examination rooms
> A room for preanalytical sample preparation
and samples storage
> A room for biological samples
> Two beds for clinical investigations dedicated to kinetics and bioavailability
> Halls dedicated to physical performance
investigation
> Room for cardiorespiratory functional investigations
Thanks to a number of academic partnerships, and close collaboration with numerous
experts, CEN Nutriment is active in fields recognized both nationally and internationally :
Nutrition for seniors and deficiency prevention; Nutrition for sportsmen/women; Stress
problems, Cardio-vascular disease, Menopause; Food and wellness; Digestive system;
Immune system; Vascular system, etc
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 47
Sponsors
St HUBERT
St Hubert, is a historic brand that today
market leader for fat-based spreads
with a market share in France of 40%*.
Its large range of products meets consumers needs in terms of products that are
both tasty and healthy.
The company St Hubert has been based
in the French region of Lorraine for
more than a century. It has an annual 136
million euros and employs around 200
people.
For more than 30 years, the company has
shown its commitment to nutrition :
1981: the launch of its first margarine with fat
content reduced to 41%, St Hubert 41©, with
half the fat of traditional butter.
2002: the launch of St Hubert Omega 3©,
enriched in Omega-3 EFA that contributes
to heart health. St Hubert Oméga 3© is the
leading brand of health margarines in France.
2008: the launch of St Hubert Pur© Végétal,
a fat guaranteed free of traces of dairy and
peanut for those suffering from allergies. This
innovation is born from a collaboration with
the allergy service of the Nancy university
hospital and the GENCLIS labloratory, and is
recommended by AFPRAL (French association for the prevention of allergies).
St Hubert also makes the following product :
St Hubert Bio, Le Fleurier, St Hubert© 5 Céréales for the French market, and the Valle’
products marketed in Italy.
The latest news from St Hubert concerns the
launch in September of the St Hubert Oméga
3© salt-free spread. By offering a salt-free variant of its flagship product, St Hubert allows
its customers to moderate their salt intake, in
line with public health recommendations.
Finally, since March 2014, St Hubert has marketed St Hubert Pépites© de chocolat (chocolate chip) with only 39% fat content, naturally rich in vitamin E and with only a fifth of
the sugar of the average chocolate-hazelnut
spread.
St Hubert is also the first company to make
a nutritional charter in line with the French
public nutrition-health program (PNNS), doing
so in 2008. Through this charter and its commitment to nutrition, St Hubert has contribu-
ted to a food offer reduced in fat, saturated
fat, with significantly higher content of Omega-3 essential fatty acids, and with a ratio of
Omega-3/Omega-6 limited to 3 in order to
contribute to dietary lipid balance.
Scientific partnerships to advance research :
Conscious of the importance of the link
between diet and health, St Hubert active
supports scientific research into dietary fats
and certain pathologies.
The company is active in such organisations
as the Foundation for research into hypertension (Fondation de Recherche sur l’Hypertension Artérielle )and the French fund for food
and health (Fonds Français pour l’Alimentation & Santé).
St Hubert also regularly works with leading French scientific and medical teams of
INRA, CIRAD, CNRS and leading engineering
schools (ENSAIA, ENITIA…).
www.sthubert.fr
*source: PDM valeur IRI CAM P2 2014 HM
SM
AG2R LA MONDIALE
Né de l’union d’un groupe mutualiste
et d’un groupe paritaire partageant les
mêmes valeurs, AG2R LA MONDIALE
fait partie des principaux groupes français d’assurance de protection sociale et
patrimoniale au bénéfice de ses assurés
et de ses membres.
Gestionnaire de la retraite complémentaire et
de la protection des personnes et des biens,
AG2R LA MONDIALE est un assureur complet de la personne qui couvre tous les besoins de ses assurés tout au long de leur vie,
quels que soient leur âge, leur statut (salariés,
retraités, professionnels, dirigeants d’entreprises et leurs familles) ou encore leur secteur
professionnel.
Accompagner les personnes en prévoyance,
santé, épargne et retraite afin de leur apporter le soutien et la sérénité qu’ils attendent est
notre mission quotidienne. Aujourd’hui, tout
cela est possible grâce aux 7500 collaborateurs au service des 9 millions de personnes
et d’ayants droit qui nous font confiance jour
après jour.
AG2R LA MONDIALE s’adresse aux sociétés
de toutes tailles, aux particuliers, aux salariés
cotisants, aux retraités comme aux indépendants, aux gestionnaires de patrimoine :
Une entreprise sur 4 est adhérente
> Nous sommes désignés ou co-désignés
sur 60 branches professionnelles et interprofessionnelles.
48 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
Nos valeurs et nos principes d’actions :
> Solidarité
> Proximité
> Gouvernance démocratique
> Responsabilité
L’action sociale constitue une source de différenciation essentielle pour le Groupe et permet l’expression de ses valeurs.
Notre positionnement:
> N°1 en retraite supplémentaire
> N°2 en retraite Madelin
> N°3 en retraite complémentaire Agirc-Arrco
> N°3 en assurance dépendance
> N°4 en assurance prévoyance collective
> N°5 en assurance santé collective
Sponsors
Délégation russe :
MegaMix produces premixes for all animal
species, but poultry is by far the largest client.
The company uses 42 silos for raw material
and finished product storage. It also has a
25,000 m2 area for storage of bagged products.
MegaMix obviously meets the strictest quality
requirements for the products produced. It is
also constantly expanding its sphere of cooperation and establishes stable and enduring
partnerships with the world’s leading feed additives producers, such as BASF, Ajinomoto,
Adisseo, Lohman Animal Health, Evonik and
Vitafor to name a few and is always looking
for innovative products and new cooperation
opportunities.
Interests of our Laboratory Head:
Our Testing Laboratory “MegaMix” carries
out analyses of inward raw materials for the
manufacturing of vitamin-mineral premixes
and protein-vitamin-mineral concentrates and
other feed mixtures necessary for development and success of agricultural sector as
well as analyses of end product.
Ob the base of our laboratory is carried out
determination of mare than 200 parameters:
amino acids, vitamins, antibiotics, trace elements, macro elements, determination of
some kinds of protein, micotoxins, fibre,
crude fat, peroxide and acid number and
other zootechnic analyses.
Interests of client support departure:
The main goal of our departure is the audit
of poultry farms and livestock breeding complexes with the following preparation of report
about livestock condition, feed and conclusion about activities necessary to solve presented problems if there are some.
Our department also carries out the experimental feeding on the poultry and livestock
farms with adding of new feed additives. In
case the experiment is successful und there
is an economical effect, then the additive is
accepted in main production.
Interest of sale and marketing departure:
The main goal of departure is public relations
and sale of the plant MegaMix products to
agricultural producers. Because of Russian
market specialties the companies can pay
in come cases the delivered product with its
own products – egg, meat etc.
There are 8 faculties in the Agricultural University of Volgograd:
• Agro technological (ancient agronomical)
• Faculty of biotechnologies and of veterinary
• Faculty of technologies of genius
• Faculty of medicated technologies and of
knowledge of the goods
• Faculty of ecology and of premium
• Economic
• Electro-energetic
• Faculty of service and of tourism
The best way of sustaining a healthy lifestyle
is “eating positive” – that is to say, eating organic, natural and seasonal products. Favorable climatic conditions of our region, natural
sources of mineral waters, energy- and resources-efficient farming technologies, usage
of high-quality grain feed and science-intensive wholesome high-protein concentrates
in animal farming – these factors allow us to
profit from eco-friendly raw ingredients: vegetables, grains and pulse crops, melons and
gourds, oil crops, drinking water and meat.
Developing production technologies, we have
created a line of high-quality eco-friendly products – meat products, vegetable oils and
unique bread types that gained international
recognition. For this presentation, we have
chosen one domain only – bakery, because
grain products constitute a basis of our diet
and are always popular with consumers.
Within the framework of the positive nutrition
concept, our University is engaged in the production of eco-friendly nutrition products and
is interested in establishing a Russian-French
scientific and practical center to:
- exchange cutting-edge experience in promoting healthy eating habits and raising social
awareness of tasty, organic and wholesome
food;
- study methods and practices of composing
and proportioning food rations for different
age groups;
- and carry out joint clinical research.
NIIDP
The State Scientific Institution Research
Institute of Child Nutrition, Russian Academy of Agricultural Sciences (NIIDP) is Russia’s only specialized agency for the Development of intersectoral food industry. The Development and Research Institute supports manufacturers in introducing innovative
baby and elderly food production technology, child nutrition for pregnant and lactating
women that meet the criteria of quality and
safety, to expand its product range, increase
the nutritional value of products. started. The NOASTEC foundation has been
being in charge of the secretariat of the cluster. The bureau will encourage innovations in
food, agriculture and health, and it will help to
add value to related industries by using Hokkaido’s advantages of biotechnology for food
resources and seeds in the medical care and
pharmaceutical sector. To foster and develop
bio-industry in Hokkaido, the forum promotes
the formation of a bio-company network in
Hokkaido and cooperates with a group of
businesses outside the prefecture that are
potential business partners for local bio-businesses. In addition, the forum aims to seek
further results by linking with multilayered
networks, including networks of universities
and research institutes, independent activities by businesses etc., and regional/sectoral
organizations.
NOASTEC
The Hokkaido Bureau of Economy, Trade
and Industry launched the “Hokkaido
Super Cluster Promotion Project” in April
2001, aimed at promoting the formation
of an information industry cluster and
bio-industry cluster in Hokkaido, and has
been making active efforts for realization.
In response to these efforts, the Hokkaido
Biotechnology Industrial Cluster Forum was
established in July 2002, and full-scale activities for formation and development of clusters
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 49
Expert
dans le domaine
de la nutrition
et de la santé
 Des levures utilisées pour améliorer
le bien-être des hommes et des animaux.
 Une large gamme d’ingrédients
culinaires et de solutions d’aromatisation.
 De nombreux programmes de recherche
en santé humaine et animale (immunité,
confort digestif, prévention des
pathogènes, amélioration du bien-être…).
www.lesaffre.com
50 | Final program - 9th International Congress Taste Nutrition Health - april 3/4, 2014
Programme final - 9ème Congrès international Goût Nutrition Santé - 3 & 4 avril 2014 | 51
INFORMATIONS
GÉNÉRALES
ORGANISATEUR DU CONGRÈS
ESPACE COMMUNICATION
8, rue Evariste Galois – BP 30144
86960 FUTUROSCOPE CHASSENEUIL
FRANCE
Tél. + 33 (0)5 49 49 42 00
Fax : + 33 (0)5 49 49 44 42
E-mail : [email protected]
CONGRÈS INTERNATIONAL GOÛT-NUTRITION-SANTÉ
Palais des congrès de Dijon
3, boulevard de Champagne - BP 67827
21078 DIJON CEDEX
FRANCE
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