Littérature scientifique sur le sujet « Flavor modulation »
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Articles de revues sur le sujet "Flavor modulation"
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Badjona, Abraham, Robert Bradshaw, Caroline Millman, Martin Howarth et Bipro Dubey. « Faba Bean Flavor Effects from Processing to Consumer Acceptability ». Foods 12, no 11 (1 juin 2023) : 2237. http://dx.doi.org/10.3390/foods12112237.
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Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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DeVito, Elise E., Kevin P. Jensen, Stephanie S. O’Malley, Ralitza Gueorguieva, Suchitra Krishnan-Sarin, Gerald Valentine, Peter I. Jatlow et Mehmet Sofuoglu. « Modulation of “Protective” Nicotine Perception and Use Profile by Flavorants : Preliminary Findings in E-cigarettes ». Nicotine & ; Tobacco Research 22, no 5 (17 avril 2019) : 771–81. http://dx.doi.org/10.1093/ntr/ntz057.
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Abstract Introduction Characterizing flavors are widely available in e-cigarettes and motivate initiation and continued use. Flavors may enhance appeal and facilitate development of addiction to tobacco products through modulation of tobacco products’ reinforcing or aversive actions. Palatable flavors (eg, fruit) may increase appeal through primary reinforcing properties. Menthol’s cooling and anesthetic effects may increase appeal by counteracting nicotine’s aversive effects. Genetics provide a method for modeling individual differences in sensitivity to nicotine’s effects. A common polymorphism, rs16969968, encoded in the α5 nicotinic acetylcholine receptor subunit gene (CHRNA5), is a well-recognized marker for smoking risk and reduces sensitivity to nicotine aversiveness. Methods This pilot study tested how flavors impacted e-cigarette appeal and self-administration. In a single testing day, cigarette smokers (N = 32; 94% menthol-smokers) self-administered e-cigarettes containing e-liquids differing in nicotine level (0 mg/mL, 24 mg/mL) and flavor (unflavored, menthol, fruit-flavored) within directed and ad libitum e-cigarette paradigms. Subjective drug effects, number of puffs, rs16969968 genotype, plasma nicotine, and menthol glucuronide levels were collected. Results Menthol partially ameliorated nicotine aversiveness; fruit did not. In nicotine’s absence, fruit flavor increased self-reported preference and ad libitum use relative to menthol-containing or unflavored e-liquids. Individuals with high-smoking-risk rs16969968 genotype (N = 7) reported greater craving alleviation following directed administration of nicotine-containing e-liquids, showed a trend rating nicotine-containing e-liquids as less harsh, and self-administered more nicotine during ad libitum compared to individuals with low-smoking-risk genotype (N = 23). Conclusions While menthol countered aversiveness of nicotine-containing e-liquids, fruit flavor increased appeal of nicotine-free e-liquids. These preliminary findings suggest menthol and fruit flavor increase e-cigarettes’ appeal through distinct mechanisms. Implications This study provides a detailed characterization of the effects of flavors (unflavored, menthol, fruit), nicotine (0 mg/mL, 24 mg/mL) and their interactions on the subjective drug effects and ad libitum self-administration of e-cigarettes. Genetics were used to assess these effects in higher-smoking-risk (diminished sensitivity to nicotine aversiveness) and lower-risk groups. Findings could inform impact of regulation of flavors or nicotine in e-cigarettes, and their impacts on vulnerable sub-populations.
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Schwartz, Mathieu, Francis Canon, Gilles Feron, Fabrice Neiers et Amparo Gamero. « Impact of Oral Microbiota on Flavor Perception : From Food Processing to In-Mouth Metabolization ». Foods 10, no 9 (26 août 2021) : 2006. http://dx.doi.org/10.3390/foods10092006.
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Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon–sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.
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Baeyens, Frank, Geert Crombez, Jan De Houwer et Paul Eelen. « No Evidence for Modulation of Evaluative Flavor–Flavor Associations in Humans ». Learning and Motivation 27, no 2 (mai 1996) : 200–241. http://dx.doi.org/10.1006/lmot.1996.0012.
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Bak, Kathrine H., Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie et René Lametsch. « Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation ». Foods 10, no 12 (4 décembre 2021) : 3008. http://dx.doi.org/10.3390/foods10123008.
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Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.
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Warwick, Zoe S., Stephen J. Synowski, Vanessa Coons et Anita Hendrickson. « Flavor-Cued Modulation of Intake in Rats ». Physiology & ; Behavior 67, no 4 (octobre 1999) : 527–32. http://dx.doi.org/10.1016/s0031-9384(99)00093-1.
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Li, Zelin, Bin Zhou, Tingting Zheng, Chunyan Zhao, Xiaojing Shen, Xuefeng Wang, Minghua Qiu et Jiangping Fan. « Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries ». Foods 12, no 7 (28 mars 2023) : 1432. http://dx.doi.org/10.3390/foods12071432.
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The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide an integral view of the critical pathways involved in flavor precursor changes during coffee cherry ripening. Moreover, the contributions of critical events in regulating the development of flavor precursors during the four ripening stages of coffee cherries, including the biosynthesis and metabolism pathways of organic acids, amino acids, flavonoids, and sugars, are discussed. Overall, a total of 456 difference express metabolites were selected, and they were identified as being concentrated in the four maturity stages of coffee cherries; furthermore, 76 crucial enzymes from the biosynthesis and metabolism of sugars, organic acids, amino acids, and flavonoids contributed to flavor precursor formation. Among these enzymes, 45 difference express proteins that could regulate 40 primary amino acids and organic acids flavor precursors were confirmed. This confirmation indicates that the metabolic pathways of amino acids and organic acids played a significant role in the flavor formation of Arabica coffee cherries during ripening. These results provide new insights into the protease modulation of flavor precursor changes in Arabica coffee cherry ripening.
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Dwivedi, Mahendra. « The science behind monosodium glutamate : Flavor modulation, food palatability, and potential health effects ». Southeast Asian Journal of Case Report and Review 11, no 3 (15 octobre 2024) : 60–69. http://dx.doi.org/10.18231/j.sajcrr.2024.016.
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Monosodium glutamate (MSG) is widely used as a flavor enhancer in food, known for its ability to modulate umami taste and improve overall food palatability. Despite its recognized benefits in the food industry, concerns about its safety and potential health effects have sparked widespread debate. This systematic review aims to provide an in-depth analysis of the molecular mechanisms underlying MSG's flavor-enhancing properties, its role in food palatability, and the scientific evidence surrounding its health impacts. To review the current state of knowledge regarding: 1. The molecular chemistry and mechanism of MSG in flavor modulation. 2. The role of MSG in enhancing food palatability and consumer preferences. 3. he safety assessments and potential health effects of MSG, including both benefits and concerns. 4. MSG's future applications in food science, particularly in low-sodium formulations, food security, and geriatric nutrition. A comprehensive search of peer-reviewed literature was conducted using databases such as PubMed, Web of Science, and Google Scholar. Studies focusing on MSG’s chemistry, its application in food, sensory studies, and health-related research were included. Regulatory assessments from food safety agencies (FDA, WHO, EFSA) were also reviewed. Flavor Modulation: MSG enhances the umami taste by interacting with specific glutamate receptors (T1R1/T1R3), contributing to a balanced flavor profile in various cuisines. It is especially effective in reducing the need for excess salt and fat in processed foods while maintaining palatability.Food Palatability: Sensory studies show that MSG significantly improves food satisfaction, particularly in low-sodium or low-fat products. Consumers often prefer MSG-enriched foods due to enhanced flavor perception and texture.Health Impacts: Regulatory bodies have classified MSG as safe for consumption, with no conclusive evidence linking it to neurotoxicity or adverse metabolic effects at typical dietary levels. Some studies suggest MSG may aid in reducing sodium intake and improving food palatability in special populations, such as the elderly.Public Perception: Despite the scientific consensus on its safety, public concerns remain, largely fueled by misconceptions about "Chinese Restaurant Syndrome" and misleading media reports. MSG plays a pivotal role in modern food science as a safe and effective flavor enhancer. While public concerns persist, scientific evidence supports its safety and potential health benefits when used appropriately. Further research should focus on long-term health effects, innovative applications in low-sodium food formulations, and educational initiatives to address public misconceptions about MSG.
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Dippel, Kevin, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut et Jürgen Wendland. « Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation ». Microorganisms 10, no 10 (27 septembre 2022) : 1922. http://dx.doi.org/10.3390/microorganisms10101922.
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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
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Hasegawa, Yoko, Yoshihisa Tachibana, Joe Sakagami, Min Zhang, Masahiro Urade et Takahiro Ono. « Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing ». PLoS ONE 8, no 6 (19 juin 2013) : e66313. http://dx.doi.org/10.1371/journal.pone.0066313.
Texte intégralThèses sur le sujet "Flavor modulation"
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Muradova, Mariam. « Role of oral bacterial glycosidases in human flavor perception ». Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK054.
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Les glycosidases, en particulier les β-glucosidases, catalysent l'hydrolyse des liaisons glycosidiques, libérant des molécules de sucre et des aglycones. Dans la cavité buccale humaine, il a été précédemment proposé que les β-glucosidases du microbiote buccal libèrent des composés aromatiques.Cette thèse vise à identifier les glycosidases bactériennes buccales impliquées dans la libération d'arômes. Sept glycosidases du microbiote buccale ont été identifiées, exprimées et purifiées, incluant celles de Veillonella sp. (VsBGlu1 et VsBGal1), Prevotella sp. (PsBG1), Streptococcus pneumoniae (SpBG1), Actinomyces naeslundii (AnBG1), Streptococcus salivarius (SsBG1), et Granulicatella adiacens (GaBG1). L'analyse cinétique a montré que PsBG1 possède une grande efficacité catalytique envers les β-glucopyranosides et peut hydrolyser divers glucosides aromatiques et aliphatiques, libérant des composés volatils tels que le salicylaldéhyde, l'octanol et l'hexanol. L'analyse de la structure cristallographique de PsBG1 par diffraction des rayons X a révélé une structure caractéristique de la famille 1 des hydrolases glycosidiques. Grâce à la co-cristallisation avec une molécule de glycérol, un ensemble d'acides aminés a été proposé pour leurs rôles dans la reconnaissance du substrat et la catalyse. Dans une matrice alimentaire complexe, PsBG1 a efficacement hydrolysé des substrats glycosidiques en métabolites volatils. Les β-glucosidases de Actinomyces naeslundii et Granulicatella adiacens ont également montré une activité envers des substrats glycosidiques aromatiques présents dans les produits alimentaires.Cette étude fournit une caractérisation détaillée des β-glucosidases du microbiote buccal humaine, démontrant leur rôle dans l'hydrolyse des précurseurs d'arômes et leur rôle potentiel dans la perception des saveursGlycosidases, particularly β-glucosidases, catalyze the hydrolysis of glycosidic bonds, releasing sugar molecules and aglycones. In the human oral cavity, β-glucosidases from the oral microbiota have previously been proposed to release aromatic compounds.This thesis aims to identify bacterial oral glycosidases involved in aroma release. Seven glycosidases from the oral microbiota were identified, expressed, and purified, including those from Veillonella sp. (VsBGlu1 and VsBGal1), Prevotella sp. (PsBG1), Streptococcus pneumoniae (SpBG1), Actinomyces naeslundii (AnBG1), Streptococcus salivarius (SsBG1), and Granulicatella adiacens (GaBG1). Kinetic analysis showed that PsBG1 has high catalytic efficiency towards β-glucopyranosides and can hydrolyze various aromatic and aliphatic glucosides, releasing volatile compounds such as salicylaldehyde, octanol, and hexanol. X-ray crystallography analysis of PsBG1 revealed its characteristic glycoside hydrolase family 1 structure. Through co-crystallization with a glycerol molecule, a set of amino acids was proposed for their roles in substrate recognition and catalysis. In a complex food matrix, PsBG1 effectively hydrolyzed glycosidic substrates into volatile metabolites. The β-glucosidases from Actinomyces naeslundii and Granulicatella adiacens also showed activity towards aromatic glycoside substrates found in food products.This study provides a detailed characterization of human oral microbiota β-glucosidases, demonstrating their role in the hydrolysis of aroma precursors and their potential role in flavor perception
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Alvarez, Jonatan Peregrino. « Aroma-producing yeasts associated with cocoa beans fermentation : starter culture selection for flavor modulation of chocolate ». Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.
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Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medium. The seven highest aroma-producing yeasts were identified by ITS-rRNA gene sequencing as belonging to Pichia kudriavzevii, in spite of exhibiting different metabolic profiles. A computer-assisted analysis of rep-PCR genomic fingerprints of Pichia kudriavzevii strains clearly differentiated the upper aroma-forming yeast strains (G1 group; P. kudriavzevii LPB06 and P. kudriavzevii LPB07) from the other strains (G2 group). This demonstrates the potential of rep-PCR technique as a promising genotypic tool for rapid and reliable speciation of aromatic yeast strains. In the second stage of this study, two strains with superior aroma production, namely P. kudriavzevii LPB06 and P. kudriavzevii LPB07, were used in cocoa beans fermentation at laboratory scale. They were able to establish an accelerated fermentation process with efficient yeast growth, sugars consumption and ethanol formation compared to the spontaneous process. The resulting cocoa beans were analyzed by diverse chemical analysis methods, including SPME-GC/MS, FTIR spectroscopy and metal and colorimetric analysis. All together, the results indicated that inoculated fermentations generated cocoa beans with better color development and richer aroma composition, suggesting that cocoa-associated yeast diversity at strain level can be exploited for flavor modulation of cocoa beans.Atualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de interesse econômico em todo o mundo. A qualidade do cacau depende diretamente do processamento pós-colheita, sendo a fermentação da polpa um passo crucial para o desenvolvimento da qualidade do chocolate. O objetivo deste trabalho foi estudar a diversidade de leveduras aromáticas associadas à fermentação de cacau e selecionar uma cultura iniciadora com potencial para modular o flavor de chocolate. Um total de 39 leveduras foram isoladas e caracterizadas quanto à formação de compostos aromáticos. As sete melhores produtoras foram identificadas através do sequenciamento do gene ITS-rRNA como Pichia kudriavzevii, apesar de apresentarem diferentes perfis metabólicos. Análise de impressões digitais (fingerprints) dos isolados pela técnica de rep-PCR claramente distinguiu as cepas com maior produção de compostos aromáticos, demonstrando o potencial desta técnica como uma ferramenta para rápida e confiável seleção de leveduras. Na segunda etapa deste estudo, duas cepas com superior formação de aroma (P. kudriavzevii LPB06 e P. kudriavzevii LPB07) foram testadas como culturas iniciadoras para fermentações de cacau em escala laboratorial. Estas duas cepas foram capazes de estabelecer um acelerado processo fermentativo, com eficiente consumo de açúcares e formação de etanol, em comparação ao método natural. As amêndoas de cacau resultantes destes processos foram analisadas por diferentes métodos químicos, incluindo SPME-GC/MS, espectroscopia FTIR e análises de metal e calorimetria. Os resultados indicaram que as fermentações inoculadas desenvolveram amêndoas de cacau com melhor cor e composição de aroma, sugerindo que a diversidade de levedura em fermentações de cacau pode ser explorada para a modulação do flavor de chocolate.
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Wilson, Aaron Benjamin. « Using the NCAR CAM 4 to Confirm SAM’s Modulation of the ENSO Teleconnection to Antarctica and Assess Changes to this Interaction during Various ENSO Flavor Events ». The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1376919626.
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Verheecke, Carol. « Modulation of Aflatoxin B1 production by Aspergillus flavus ». Phd thesis, Toulouse, INPT, 2014. http://oatao.univ-toulouse.fr/14149/1/verheecke.pdf.
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Mycotoxins are toxic contaminants of foodstuffs produced by a wide range of fungal species. Aflatoxins are the only mycotoxins carcinogenic for humans. They are mainly produced by the Aspergillus genus and can be found at each step of the agrofood chain (e.g. field, storage, process). Due to climate changes, France is starting to be exposed to aflatoxins. In order to limit the consumer exposure, many prevention or decontamination techniques have been developed. To this aim, we started the development of a biocontrol against aflatoxins accumulation for maize field application. Actinomycetes, are soil-borne bacteria that has already been commercialized as biocontrol. In Petri dishes, we studied the in vitro interaction between some actinomycetes and Aspergillus flavus, the main aflatoxins producer. We revealed that the interaction reduced the aflatoxins content (monitored by HPLC). Moreover, some bacterial isolates were able to reduce pure-aflatoxin B1 added in the medium. To understand this mechanism, adsorption tests has been conducted. Otherwise, RT-qPCR methodology was used to study the impact of Streptomyces-Aspergillus sp. on aflatoxin gene expression. Finally, the current knowledge of the impact of environmental factors (temperature, water activity and incubation time) on aflatoxins production was supplemented.
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Caceres, Rueda de Leon Isaura del Carmen. « Modulation of fungal toxin production by natural extracts ». Thesis, Toulouse, INPT, 2016. http://www.theses.fr/2016INPT0123/document.
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La contamination des aliments par les mycotoxines est une source très importante de gaspillage de nourriture. Depuis des années, la stratégie classique pour lutter contre ces contaminants est l’utilisation de pesticides. Cependant, il a été montré que ces produits pouvaient avoir des effets nocifs sur la biodiversité et la santé humaine et animale. Il est donc nécessaire de développer de nouvelles stratégies, plus écologiques, pour lutter contre les mycotoxines. L’utilisation de produits naturels pourrait représenter une alternative intéressante et plus respectueuse de l’environnement. En effet, certains produits naturels sont capables d’inhiber la production de mycotoxines. Cependant, le mécanisme d’action mis en jeu est souvent mal compris. Un des objectifs principaux de ce travail a consisté à identifier des produits naturels capables d’inhiber la production de mycotoxines et d’élucider leur mécanisme d’action moléculaire. Pour ce faire, un outil moléculaire a été conçu pour comprendre les mécanismes permettant à des produits naturels d’inhiber la production d’Aflatoxine B1 (AFB1) chez Aspergillus flavus. L’étude de cette mycotoxine est importante puisque c’est un cancérigène puissant chez l’homme et les animaux. Un outil moléculaire permettant l’analyse simultanée de l’expression de 60 des principaux gènes impliqués dans la synthèse de l’aflatoxine B1 par q-*-PCR a été développé. Il permet d’étudier l’ensemble des gènes du cluster d’AFB1 mais également 33 autres gènes codant pour des facteurs de régulation liés à l’environnement dans lequel se trouve la moisissure. Par cette approche, le mécanisme d'action moléculaire de l’eugénol et la pipérine, ainsi que celui de 3 extraits naturels de plantes a été identifié et l'impact de ces composés sur les gènes impliqués dans la production d'AFB1 a été élucidé. L'un des principaux résultats de cette étude a été de montrer que les différents produits naturels modulent systématiquement plusieurs gènes au cours de l'inhibition de la production d’AFB1. Notre étude montre que les produits naturels représentent une alternative possible pour limiter la contamination des aliments par l’AFB1. L'élucidation du mécanisme d'action des produits naturels ouvre de nouvelles perspectives sur les méthodes à employer pour inhiber la production de la toxineMycotoxin’s contamination represents an important source of food spoilage that has to be taken in consideration. For years pesticides, have been used as a common strategy to combat mycotoxin contamination. However, such products were also demonstrated to be harmful to humans and animals’ health. Therefore, it is necessary to find new strategies in order to avoid mycotoxin contamination and the use of natural products could be a promising alternative. Indeed, these compounds may be eco-friendly and several of them are demonstrated aseffective agents against toxin production. Nevertheless, their precise mechanism of action is poorly documented. One of the principal aim of this work consisted in the identification of natural sources capable to inhibit mycotoxin production and in the elucidation of their molecular mechanism of action. For that, we developed a molecular tool aiming the analysis of the impact of natural extracts on the expression of several genes related to Aflatoxin B1 synthesis in Aspergillus flavus. The study of this mycotoxin is an important issue since it is one of the most dangerous compounds inducing cancer in humans and animals. Taking advantage of the well-studied genome of Aspergillus flavus and considering that AFB1 production involves a great number of genetic elements, a q-PCR approach including 60 of the principal genes involved in toxin biosynthesis was developed. This tool simultaneously studies the entire AFB1 gene cluster but also 33 regulatory factors coding for external stimuli to which fungus is exposed. Using this molecular approach, the study of already known but also, new sources of anti-aflatoxigenic compounds was performed. The molecular mechanism of action of 2 isolated molecules and 3 whole plant extracts were determined and the impact of these compounds on the genes involved in AFB1 production was analysed. One of the innovative findings consisted in the demonstration that natural products systematically modulate several genes within AFB1’s inhibition. Taken together, our approach demonstrated that the use of natural products against mycotoxin production can represent an alternative strategy to inhibit food contamination. The elucidation of the mechanism of action of natural products allowed a better understanding of the fungal machinery through which toxin can be inhibited
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Baser, Deniz Fulya. « Characterization And Modulation By Drugs And Other Effectors Of Bovine Liver Microsomal Flavin Monooxygenase (fmo) ». Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12604749/index.pdf.
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The flavin-containing monooxygenases (FMOE.C.1.14.13.8) are microsomal NADPH and oxygen-dependent flavoprotein enzymes that catalyze the oxidation of a wide variety of xenobiotics, including drugs and environmental toxicants. Nucleophiles containing nitrogen, sulfur, phosphorus and selenium heteroatoms are the substrates of FMO. Bovine liver microsomal FMO enzyme activity was characterized using methimazole as substrate, which is a highly specific substrate for FMO. From 12 different bovine liver samples, microsomes were prepared and the average specific activity of bovine liver microsomal FMO was found to be 2.37 &
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0.30 nmol/min/mg (Mean &
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SE, n=12). The rate of reaction was linear up to 0.5 mg of bovine liver microsomal protein. The maximum FMO enzyme activity was detected at 37 &
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C and at pH 8.0. Effects of detergents
Triton X-100 and Emulgen 913, on FMO activity were determined and found that enzyme activity increased by the addition of either detergent at all concentrations (0.1%-1.0%). The apparent Vmax and Km values of bovine liver microsomal FMO for methimazole substrate were found as 1.23 nmol/min/mg and 0.11 mM, respectively. Thermostability of bovine liver microsomal FMO was studied at four different temperatures
24 &
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C, 37 &
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C, 50 &
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C and 65 &
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C. The incubation time required for the complete loss of enzyme activity was 5 minutes at 65 &
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C, 10 minutes at 50 &
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C and 6.5 hours at 37 &
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C. 68 % of the activity was still detectable at the end of 53 hours at 24 &
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C. Bovine liver microsomal activity towards two drug substrates, imipramine and chlorpromazine, was also determined and found to be 3.73 and 3.75 nmol NADPH oxidized/min/mg, respectively. Effects of two drug substrates, imipramine and chlorpromazine, on bovine liver microsomal FMO-catalyzed methimazole oxidation activity was also studied and found that they inhibit FMO activity at all concentrations studied. Modulation of bovine liver microsomal FMO activity was studied using three different heavy metal ions
Ni+2, Cd+2 and Hg+2. At all other concentrations studied for each heavy metal ion and at all substrate methimazole concentrations (0.1, 0.2, 0.5, 1.0 mM), FMO-catalyzed methimazole oxidation activity decreased compared to control activity. KI values for Ni+2, Cd+2 and Hg+2 were found to be 0.5 mM, 0.085 mM, 4.6 &
#61549
M, respectively. From the Dixon plot, the pattern of inhibition for three heavy metal ions was observed to be noncompetitive.
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Kasim, Mumtaz. « THE ROLE OF THE N(5) INTERACTION AND ASSOCIATED CONFORMATIONAL CHANGES IN THE MODULATION OF THE REDOX PROPERTIES IN FLAVOPROTEINS ». The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1039022224.
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« CHARACTERIZATION AND MODULATION BY DRUGS AND OTHER EFFECTORS OF BOVINE LIVER MICROSOMAL FLAVIN MONOOXYGENASE (FMO) ». Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12604749/index.pdf.
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Monforte, Ana Rita Araújo da Silva Monteiro. « Chemiomics : a systematic chemistry approach to unravel the interface pathways between oxidation and Maillard mechanism responsible for flavour modulation during wine storage ». Doctoral thesis, 2020. http://hdl.handle.net/10400.14/36555.
Texte intégralRésumé :
Wine is a widely consumed beverage with a high commercial value, which price can increase with aging for a certain type. However, the knowledge of the chemical processes occurring during aging that result in a specific chemical/sensory profile remains limited. This lack of knowledge and understanding significantly limits the ability to improve product quality and consistency. For that reason, unravelling the chemical changes occurring during aging that are responsible for wine flavour, constitutes a critical task when one attempts to address issues related with authenticity and sensory quality. These considerable chemical modifications are related in particular with the formation of aroma active substances such as Strecker aldehydes. Depending on the storage conditions, namely related with dissolved oxygen, and availability, quality and quantity of antioxidants as well as precursors concentrations of key odorants the chemical profile of wines changes. In that regards these work presents several studies in order to evaluate the impact of such factors in the formation of Strecker aldehydes, in particular phenylacetaldehyde (Chapters 3, 4, 5 and 6) and other molecules (Chapter 7 and 8).
In chapters 3, 4, 5 and 6, studies were performed in wine model solutions and the results demonstrated that the presence of metals, are relevant in promoting the Strecker degradation through phenolics oxidation pathways at wine pH. Also, this route is the major pathway for phenylacetaldehyde formation. For the first time it was demonstrated that the presence of glucose inhibits the formation of phenylacetaldehyde in both wine model systems and in white wine. By quinone quantitation it was shown that glucose affects directly their concentration, which suggest that in white wine glucose has an antioxidant effect by inhibiting o-quinones formation.
In order to study the phenomenon in high complex systems, in chapters 7 and 8, aged white wines were studied.O vinho é uma bebida consumida mundialmente com alto valor comercial, cujo preço pode aumentar ou diminuir com o envelhecimento dependendo do tipo de vinho. No entanto, o conhecimento dos mecanismos químicos que ocorrem durante o processo que resultam em um perfil químico/sensorial específico permanece limitado. Essa falta de conhecimento limita significativamente a capacidade de melhorar a qualidade e consistência do produto. Por esse motivo, desvendar as alterações químicas que ocorrem durante o tempo de armazenamento, responsáveis pelas características do vinho, constitui uma tarefa crítica quando se tenta abordar questões relacionadas à autenticidade e qualidade sensorial. Estas consideráveis modificações químicas estão relacionadas, em particular, com a formação de substâncias ativas do aroma, como os aldeídos de Strecker Dependendo das condições de armazenamento, nomeadamente relacionadas com a concentração de oxigénio dissolvido, a disponibilidade, qualidade e quantidade de antioxidantes, e as concentrações de moléculas precursores de compostos odorantes, o perfil químico ao longo do armazenamento irá ser diferente. Nesse sentido, nesta tese vários estudos foram realizados para avaliar o impacto dos referidos fatores na formação dos aldeídos de Strecker, em particular o fenilacetaldeído (capítulos 3, 4, 5 e 6) e outras moléculas (capítulos 7 e 8). Os estudos realizados basearam-se numa abordagem holística de forma a avaliar vários fatores ao mesmo tempo assim como a interação entre eles. Nos capítulos 3, 4, 5 e 6, foram realizados estudos em soluções modelo de vinho e os resultados demonstraram que a presença de metais é relevante na promoção da degradação de Strecker por vias de oxidação de fenólicos no pH do vinho. Além disso, esta rota é a principal via para a formação de fenilacetaldeído. Pela primeira vez, foi demonstrado que a presença de glicose inibe a formação de fenilacetaldeído nos sistemas modelo de vinho e no vinho branco. Pela quantificação da quinona, foi demonstrado que a glicose afeta diretamente sua concentração, o que sugere que no vinho branco a glicose tem um efeito antioxidante ao inibir a formação de o-quinonas. Para estudar o fenômeno em sistemas de alta complexidade, nos capítulos 7 e 8, foram estudados vinhos brancos sujeitos a envelhecimento por diversos períodos de tempo e submetidos a tratamento por aplicação de resinas catiónicas.
Livres sur le sujet "Flavor modulation"
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Hoos, Rob. Modulating the Flavor Profile of Coffee : One Roaster's Manifesto. Rob Hoos, 2015.
Trouver le texte intégralChapitres de livres sur le sujet "Flavor modulation"
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Feng, Yu-Wen, Terry E. Acree et Edward H. Lavin. « Processing Modulation of Soymilk Flavor Chemistry ». Dans ACS Symposium Series, 251–64. Washington, DC : American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0794.ch020.
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Joseph, Tomy Muringayil, Aiswarya Sathian, Aparna Beena Unni, Debarshi Kar Mahapatra, Anoop Kallingal, Joshy K. S, Josef Hapniuk et Sabu Thomas. « Modulation of Aroma and Flavor Using Plasma Technology ». Dans ACS Symposium Series, 327–39. Washington, DC : American Chemical Society, 2022. http://dx.doi.org/10.1021/bk-2022-1433.ch007.
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Cayeux, Isabelle, et Christian Starkenmann. « Sensory characterization of compounds with a trigeminal effect for taste modulation purposes ». Dans Flavour, 192–207. Chichester, UK : John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch8.
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Thorpe, C. « MODULATION OF FLAVIN REACTIVITY IN THE ACYL-CoA DEHYDROGENASES ». Dans Flavins and Flavoproteins 1990, sous la direction de B. Curti, S. Ronchi et G. Zanetti, 299–306. Berlin, Boston : De Gruyter, 1991. http://dx.doi.org/10.1515/9783110855425-058.
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Rotello, Vincent. « Models Systems for Flavoenzyme Activity. Redox-Induced Modulation of Flavin-Receptor Hydrogen Bonding ». Dans Molecular Recognition and Inclusion, 479–82. Dordrecht : Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-011-5288-4_88.
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Swiegers, Jan H., et Isak S. Pretorius. « Yeast Modulation of Wine Flavor ». Dans Advances in Applied Microbiology, 131–75. Elsevier, 2005. http://dx.doi.org/10.1016/s0065-2164(05)57005-9.
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Marullo, P., et D. Dubourdieu. « Yeast selection for wine flavor modulation ». Dans Managing Wine Quality, 371–426. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-08-102065-4.00035-3.
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Fallik, Elazar, et Zoran Ilic. « Pre- and Postharvest Treatments Affecting Flavor Quality of Fruits and Vegetables ». Dans Preharvest Modulation of Postharvest Fruit and Vegetable Quality, 139–68. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-809807-3.00006-8.
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Parmar, Komal, et Jayvadan Patel. « Recent Trends Used in Functional Food and Nutraceuticals Industries for Modulation of Flavors for Improving Sensory Perception ». Dans Flavor Development for Functional Foods and Nutraceuticals, 167–75. CRC Press, 2019. http://dx.doi.org/10.1201/9780429470592-10.
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Debost, Michel. « Scale Game ». Dans The Simple Flute, 215–18. Oxford University PressNew York, NY, 2002. http://dx.doi.org/10.1093/oso/9780195145212.003.0062.
Texte intégralRésumé :
Abstract The Scale Game has been devised out of exercise no. 4 in Dix-sept grands exercices journaliers de mécanisme de flûte by Paul Taffanel and Philippe Gaubert. Paul Taffanel taught them at the Conservatoire National de Paris at the turn of the twentieth century. They were formalized by Gaubert and published in 1923.2 Scales are the essential part of daily instrumental practice, as much as or more than tone exercises, because tone is always present in them. For greatest profit, they should be considered as music, which, in truth, they are. The transition that concludes each scale and introduces the new one through modulation serves as relaxation, as reassessment of the sound, as an ever more refined intonation and flavor of the various keys’ color. Therefore, regardless of the tempo of the previous articulation, or of the next, this beautiful transition should always be played slowly and freely, slurred, phrased with the fingers as much as with the tone, with no precise reference to tempo. Structural breaths are mandatory and are placed after each low and high tonic. The tempo can then be suspended to perform noiselessly a good inhalation with the “hhaah” sound. This is the time to open your tone and reposition your instrumental playing. The tonic of the new key should be repeated. Emergency breaths are optional and caused by necessity. They can be taken at any time, provided that they are quick (without suspension of the tempo) and barely audible, and that the sound is balanced with the same dynamic on either side of the interruption. I prefer to place these “911 breaths” after the first note of a group of four, or after a strong beat instead of before.
Actes de conférences sur le sujet "Flavor modulation"
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Elder, Drew, Ashley Apil et James Redwine. « Evaluation of plant-based milk quality and stability : A commercial analysis ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lena8109.
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The plant-based food market is rapidly growing and evolving which is nowhere more evident than in the alternative dairy space. Despite dairy milk consumption decreasing, plant-based milk alternatives have seen a steady increase in consumption over the past two decades. As plant-based milk development continues to innovate, new products flood the market from a variety of diverse plant sources such as oat, hemp, and pea. With such varied plant-based milks available, there is a gap in our understanding of what defines quality and therefore stability in these products. This study set out to elucidate factors that influence plant-based milks' quality and stability through testing commercial samples using sensory evaluation and analytical techniques. In an effort to identify attributes that define plant-based milk quality, the sensory profile of almond milk was analyzed throughout accelerated and ambient shelf-life studies and the almond milk was screened for markers of quality using gas chromatography-mass spectrometry. Sensory evaluation found that the almond milk lost its characteristic almond aroma and flavor over storage which aligned with a decrease in benzaldehyde in the analytical data. To better understand the potential reactions causing the degradation of plant-based milks, a variety of plant-based milks were screened for their stability against lipid oxidation using OxipresTM. Soymilk and oat milk were less prone to lipid oxidation than almond milk which is likely a result of their unsaturated fat content. Active research is focusing on testing the performance of antioxidants in plant-based milks to determine their ability to control lipid oxidation as well as any potential flavor modulating effects. While every plant-based milk is unique, the results of these studies indicate that factors that influence their quality and stability include the inherent stability of the plant source as well as the formulation of the plant-based milk.