Search Results - "Guérin‐Dubiard, Catherine"

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin by Castellani, Oscar, Belhomme, Corinne, David-Briand, Elisabeth, Guérin-Dubiard, Catherine, Anton, Marc

“…Phosvitin is an egg yolk protein, constituted by 50% of serines, which are all phosphorylated. This singularity makes of phosvitin one of the most safety…”
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Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface by Lechevalier, Valérie, Croguennec, Thomas, Pezennec, Stéphane, Guérin-Dubiard, Catherine, Pasco, Maryvonne, Nau, Françoise

“…Structural modifications of ovalbumin, ovotransferrin, and lysozyme at the air−water interface have been investigated using SDS-PAGE, both intrinsic and ANS…”
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Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C by Cochet, Marie-Françoise, Baron, Florence, Bonnassie, Sylvie, Jan, Sophie, Leconte, Nadine, Jardin, Julien, Briard-Bion, Valérie, Gautier, Michel, Andrews, Simon C, Guérin-Dubiard, Catherine, Nau, Françoise

“…A recent work revealed that egg white (EW) at 45 °C exhibits powerful bactericidal activity against S. enterica serovar Enteritidis, which is surprisingly…”
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Identification and Characterization of Ovalbumin Gene Y in Hen Egg White by Nau, Françoise, Pasco, Maryvonne, Désert, Colette, Mollé, Daniel, Croguennec, Thomas, Guérin-Dubiard, Catherine

“…Ovalbumin gene Y has been known as a member of the ovalbumin gene family since 1982, when its encoding gene was sequenced. In the present study, ovalbumin gene…”
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Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution by Baron, Florence, Nau, Françoise, Guérin-Dubiard, Catherine, Gonnet, Fabienne, Dubois, Jean-Jacques, Gautier, Michel

“…Spray-dried egg white (powder) is widely used in the food industry because of its variety of functional properties and its practical advantages. Moreover, egg…”
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Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses by Baron, Florence, Bonnassie, Sylvie, Alabdeh, Mariah, Cochet, Marie-Françoise, Nau, Françoise, Guérin-Dubiard, Catherine, Gautier, Michel, Andrews, Simon C, Jan, Sophie

“…Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and…”
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Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white by Lechevalier, Valérie, Périnel, Emmanuel, Jeantet, Romain, Lesaffre, Capucine, Croguennec, Thomas, Guérin-Dubiard, Catherine, Nau, Françoise

“…Egg white is widely used as an ingredient in the food industry owing to its excellent functional properties. The transformation of shell eggs into safe liquid,…”
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Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance by Brossard, Chantal, Rancé, Fabienne, Drouet, Martine, Paty, Evelyne, Juchet, Agnes, Guérin‐Dubiard, Catherine, Pasco, Maryvonne, Tranquet, Olivier, Nau, Françoise, Denery‐Papini, Sandra

“…Background Hen's egg food allergy is frequent in childhood and phenotypically heterogeneous. Some children can tolerate extensively heated egg. We investigated…”
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Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes by Derde, Melanie, Lechevalier, Valérie, Guérin-Dubiard, Catherine, Cochet, Marie-Françoise, Jan, Sophie, Baron, Florence, Gautier, Michel, Vié, Véronique, Nau, Françoise

“…Natural preservatives answer the consumer demand for long shelf life foods, synthetic molecules being perceived as a health risk. Lysozyme is already used…”
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Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C by Baron, Florence, Cochet, Marie-Françoise, Alabdeh, Mariah, Guérin-Dubiard, Catherine, Gautier, Michel, Nau, Françoise, Andrews, Simon C., Bonnassie, Sylvie, Jan, Sophie

“…Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its…”
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The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis by Julien, Louis Alex, Fau, Clémence, Baron, Florence, Bonnassie, Sylvie, Guérin-Dubiard, Catherine, Nau, Françoise, Gautier, Michel, Karatzas, Kimon Andreas, Jan, Sophie, Andrews, Simon Colin

“…Enteritidis is the most prevalent food-borne pathogen associated with egg-related outbreaks in the European Union. During egg colonization, Enteritidis must…”
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Antimicrobial activity of lysozyme isoforms: Key molecular features by Derde, Melanie, Vié, Véronique, Walrant, Astrid, Sagan, Sandrine, Lechevalier, Valérie, Guérin‐Dubiard, Catherine, Pezennec, Stéphane, Cochet, Marie‐Françoise, Paboeuf, Gilles, Pasco, Maryvonne, Baron, Florence, Gautier, Michel, Jan, Sophie, Nau, Françoise

“…Increasing bacterial resistance towards antibiotics has stimulated research for novel antimicrobials. Proteins acting on bacterial membranes could be a…”
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Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes by Derde, Melanie, Guérin-Dubiard, Catherine, Lechevalier, Valérie, Cochet, Marie-Françoise, Jan, Sophie, Baron, Florence, Gautier, Michel, Vié, Véronique, Nau, Françoise

“…For food as well as for medical applications, there is a growing interest in novel and natural antimicrobial molecules. Lysozyme is a promising candidate for…”
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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability by Pineda-Vadillo, Carlos, Nau, Françoise, Guérin-Dubiard, Catherine, Bourlieu, Claire, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier

“…The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its…”
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Beef protein ingredients from fat rendering process are promising functional ingredients by Le Foll, Rozenn, Lechevalier, Valérie, Hamon, Pascaline, Guérin-Dubiard, Catherine, Lambert, Xavier, Deglaire, Amélie, Nau, Françoise

“…[Display omitted] •Two innovative protein coproducts from beef fat rendering process have been studied.•The coproduct derived from water recovery has the…”
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Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen by Baron, Florence, Nau, Françoise, Guérin-Dubiard, Catherine, Bonnassie, Sylvie, Gautier, Michel, Andrews, Simon C., Jan, Sophie

“…Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its…”
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The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated by Nyemb, Kéra, Guérin-Dubiard, Catherine, Pézennec, Stéphane, Jardin, Julien, Briard-Bion, Valérie, Cauty, Chantal, Rutherfurd, Shane M., Dupont, Didier, Nau, Françoise

“…The impact of egg white gel (EWG) structure on the process of digestion was investigated using an in vitro digestion model and a multi-scale characterization…”
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Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM) by Le Foll, Rozenn, Nau, Françoise, Hamon, Pascaline, Guérin-Dubiard, Catherine, Lambert, Xavier, Deglaire, Amélie, Lechevalier, Valérie

“…Meat co-products are a promising alternative for meeting the increasing demand for protein, especially for the formulation of meat products. The present study…”
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The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates by Nyemb, Kéra, Guérin-Dubiard, Catherine, Dupont, Didier, Jardin, Julien, Rutherfurd, Shane M., Nau, Françoise

“…•Aggregated ovalbumin is more extensively digested compared with native ovalbumin.•OVA aggregation rendered specific peptide bonds accessible to digestive…”
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Hen egg and fish egg phosvitins: composition and iron binding properties by GUERIN-DUBIARD, Catherine, ANTON, Marc, DHENE-GARCIA, Alexandre, MARTINET, Virginie, BRULE, Gérard

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