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  Kostrzynska, Magdalena,...  
« Inhibitory effects of probiotic lactic acid bacteria on IL-8 gene expression and protein production in HT-29 cells. », 4th Congress of European Microbiologists (FEMS 2011), Geneva, Switzerland, June 26-30, 2011, #344.
Kostrzynska, M., Carey, C.M., and Mei, G.-Y. (2011). "Inhibitory effects of probiotic lactic acid bacteria on IL-8 gene expression and protein production in HT-29 cells.", 4th Congress of European Microbiologists (FEMS 2011), Geneva, Switzerland, June 26-30, 2011, #344. (Poster)
  Lactic Acid Bacteria an...  
Le but de cette étude était d’examiner la modulation de la réponse inflammatoire de l’hôte induite par Salmonella enterica sérovar Typhimurium DT104 en présence de bactéries lactiques probiotiques (BLP) sélectionnées, isolées de l’humain et de laiteries et d’animaux de ferme. L’expression génique d’IL-8 et la production de la protéine par les cellules HT-29 ont été respectivement évaluées par PCR en temps réel et par ELISA.
Inflammation is a physiological response to infections and tissue injury; however, abnormal immune responses can give rise to chronic inflammation and contribute to disease progression. Various dietary components, including probiotic lactic acid bacteria and prebiotics, have the potential to modulate intestinal inflammatory responses. One factor in particular, the chemokine interleukin-8 (IL-8, CXCL-8), is one of the major mediators of the inflammatory response. The purpose of this study was to investigate modulation of the inflammatory host response induced by Salmonella enterica serovar Typhimurium DT104 in the presence of selected probiotics and lactic acid bacteria (LAB) isolated from human sources, dairy products, and farm animals. IL-8 gene expression and protein production in HT-29 cells were evaluated by real-time PCR and ELISA, respectively. Pre-incubation of HT-29 cells with Lactobacillus kefir IM002, Bifidobacterium adolescentis FRP 61, Bifidobacterium longum FRP 68 and FRP 69, Bifidobacterium breve FRP 334, and Leuconostoc mesenteroides IM080 significantly inhibited IL-8 secretion induced by Salmonella Typhimurium DT104. Co-culture of selected probiotics and Salmonella Typhimurium DT104 reduced IL-8 production, while potential probiotics and LAB had no effect on IL-8 secretion in HT-29 cells preincubated with Salmonella Typhimurium DT104 prior to adding probiotics. Lactobacillus kefir IM002 supernatant also significantly reduced IL-8 production. In conclusion, our study suggests that probiotic bifidobacteria and LAB modulate cytokine induction and possess anti-inflammatory properties; however, the effectiveness is strain dependent.
  Effect of dietary n-3 f...  
3) 60 g d’huile de thon contenant 33 p. 100 de DHA et 6,5 p. 100 d’EPA (HT, n = 11); et 4) 60 g d’huile d’alose et 2 ppm de biotine (HA+B, n = 10). La biotine est un facteur essentiel dans l’élongation des acides gras polyinsaturés.
The aim of this study was to evaluate the effects of dietary supplementation with different fish oils (rich in polyunsaturated fatty acids, PUFA) vs. hydrogenated animal fat (saturated fatty acids) on semen production and quality, fatty acid composition, and preservation properties in boars under controlled and commercial conditions. In Experiment 1 (in a research station), 44 boars, allocated to 4 dietary treatments, received daily 2.5 kg of basal diet with a supplement of: 1) 62 g of hydrogenated animal fat (AF, n = 12); 2) 60 g of menhaden oil containing 18% docosahexanoic acid (DHA) and 15% eicosapentanoic acid (EPA) (MO, n = 11); 3) 60 g of tuna oil containing 33% DHA and 6.5% EPA (TO, n = 11) and; 4) 60 g of menhaden oil and 2 ppm of biotin (MO+B, n = 10). Biotin is a critical factor in the elongation of PUFA. Semen was collected according to 3 successive phases: Phase 1 (twice per week for 4 wk); Phase 2 (daily collection for 2 wk) and; Phase 3 (twice per week for 10 wk). Experiment 2 was conducted in commercial conditions; 222 boars were randomly allocated to AF, MO and TO treatments. Semen was collected twice weekly over a 6-mo period. All diets were balanced to be iso-energetic and provided an equivalent of 989 mg of vitamin E per day. Classical measurements of sperm quantity and quality were done for both experiments. Experiment 1 showed, after 28 wk of supplementation, a massive transfer of n-3 PUFA into sperm from boars fed fish oil diets (MO and TO). No differences were observed among dietary treatments for libido (P > 0.30), sperm production (P > 0.20), or percentage of motile cell (P > 0.20). Unexpectedly, MO+B diet reduced the percentage of normal sperm compared to the other treatments (P < 0.03). In conclusion, although it modified the fatty acid composition of sperm, supplementation of boars with dietary fish oils, rich in long chain n-3 fatty acids, did not influence semen production or quality post-ejaculation.
  Fish oil diets alter th...  
2) 60 g d’huile d’alose tyran (HA) contenant 16 % d’acide eicosapentaénoïque (AEP) et 18 % d’acide docosahexaénoïque (ADH) ou 3) 60 g d’huile de thon (HT) contenant 7 % d’AEP et 33 % d’ADH. Après 7 mois de ces régimes, nous avons déterminé la concentration des hormones testiculaires, la teneur en phospholipides des testicules ainsi que la composition en acides gras des phospholipides testiculaires, pris individuellement.
The objective was to determine the effect of long-term dietary supplementation of two types of fish oil on lipid composition and steroidogenesis in adult pig testis. Twenty-four Duroc boars, aged 204.5 ± 9.4 d (body weight 128.1 ± 16.7 kg) received daily 2.5 kg of an iso-caloric basal diet supplemented with: 1) 62 g of hydrogenated animal fat (AF); 2) 60 g of menhaden oil (MO) containing 16% of eicosapentaenoic acid (EPA) and 18% of docosahexaenoic acid (DHA); or 3) 60 g of tuna oil (TO) containing 7% of EPA and 33% of DHA. After these diets were consumed for 7 mo, testicular hormones, phospholipid content, and fatty acid composition of individual phospholipids in testis were determined. Body and reproductive organ weights were not significantly affected by dietary treatments. Testicular tissue from boars fed a TO diet, followed by those receiving MO and AF diets, had the lowest level of phosphatidylethanolamine (TO < MO < AF; P < 0.01) but the highest sphingomyelin (TO > MO > AF; P < 0.01). For each phospholipid, boars fed either the MO or TO diet had increased total omega-3 fatty acids, particularly DHA (P < 0.01), by reciprocal replacement of total omega-6 fatty acids (20:4n-6, 22:5n-6). TheMOdiet increased EPA more than the other diets. Testicular concentrations of testosterone and estradiol were lower in boars fed a TO diet than a MO diet (P < 0.02). In conclusion, long-term dietary supplementation of fish oil, regardless of the EPA/DHA ratio, modified the fatty acid compositions in testis and affected steroid production of healthy adult boars, which may represent a promising models for future studies on fertility.
  Effect of different cra...  
Nous avons traité deux lignées de cellules de cancer colique HT‑29 et LS‑513 au moyen de différentes concentrations d’extraits phénoliques de canneberge issus des fruits, de la purée, de la purée dépectinée et du marc, et au moyen de différentes concentrations de trois types de jus (brut, filtré et concentré).
The effect of cranberry extracts and juices during cranberry juice processing on the antiproliferative properties against colon cancer cells was investigated. Two colon cancer cell lines HT-29 and LS-513 were treated with different concentrations of cranberry phenolic extracts from fruits, puree, depectinised puree and pomace and different concentration of three juices (raw, filtered and concentrated juices). The phenolic extracts consisted of water-soluble phenolic compounds, apolar phenolic compounds and anthocyanins. These phenolic extracts and juices were tested against two cell lines at pH 2.5 (natural juice pH) and at pH 7.0 (physiological pH). All cranberry extracts and juices could inhibit the growth of both cell lines with the IC50 values (the concentration of phenolic content required to inhibit 50% the growth of cancer cells) varied from 3.8 to 179.2 μg gallic acid equivalent/ml. It was found that three types of extracts from fruit at pH 7.0 were the most effective at inhibiting the growth of HT-29 cell line. Extracts containing anthocyanins from fruit and from pomace were the most and the least efficient, respectively, in inhibiting the growth of both cancer cell lines. Further, three juices at natural pH (pH 2.5) were more effective at inhibiting the growth of two cell lines as compared to juices at pH 7.0. Concentrated juice at both pH values was the most effective at growth inhibition of two cancer cell lines compared to two other juices.
  Packaging Evaluation fo...  
Les résultats ont indiqué que les stratifiés comprenant une feuille d’aluminium raccourcissaient le temps de préchauffage en comparaison des polymères plus minces. Le traitement HP à haute température (HP‑HT) a amélioré le pouvoir scellant des sachets en stratifiés comprenant une feuille d’aluminium.
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum-sealed in pouches. Four plastic-laminated materials (nylon/coextruded ethylene-vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil-laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil-laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP-HT) increased seal strength of foil-laminated pouches. However, the HP-HT process did not significantly contribute to changes in seal strength of plastic-laminated pouches. It was found that the HP-HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP-HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP-HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP-HT treated shelf-stable foods.
  Packaging Evaluation fo...  
Les résultats ont indiqué que les stratifiés comprenant une feuille d’aluminium raccourcissaient le temps de préchauffage en comparaison des polymères plus minces. Le traitement HP à haute température (HP‑HT) a amélioré le pouvoir scellant des sachets en stratifiés comprenant une feuille d’aluminium.
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum-sealed in pouches. Four plastic-laminated materials (nylon/coextruded ethylene-vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil-laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil-laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP-HT) increased seal strength of foil-laminated pouches. However, the HP-HT process did not significantly contribute to changes in seal strength of plastic-laminated pouches. It was found that the HP-HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP-HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP-HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP-HT treated shelf-stable foods.
  Effect of dietary n-3 f...  
3) 60 g d’huile de thon contenant 33 p. 100 de DHA et 6,5 p. 100 d’EPA (HT, n = 11); et 4) 60 g d’huile d’alose et 2 ppm de biotine (HA+B, n = 10). La biotine est un facteur essentiel dans l’élongation des acides gras polyinsaturés.
The aim of this study was to evaluate the effects of dietary supplementation with different fish oils (rich in polyunsaturated fatty acids, PUFA) vs. hydrogenated animal fat (saturated fatty acids) on semen production and quality, fatty acid composition, and preservation properties in boars under controlled and commercial conditions. In Experiment 1 (in a research station), 44 boars, allocated to 4 dietary treatments, received daily 2.5 kg of basal diet with a supplement of: 1) 62 g of hydrogenated animal fat (AF, n = 12); 2) 60 g of menhaden oil containing 18% docosahexanoic acid (DHA) and 15% eicosapentanoic acid (EPA) (MO, n = 11); 3) 60 g of tuna oil containing 33% DHA and 6.5% EPA (TO, n = 11) and; 4) 60 g of menhaden oil and 2 ppm of biotin (MO+B, n = 10). Biotin is a critical factor in the elongation of PUFA. Semen was collected according to 3 successive phases: Phase 1 (twice per week for 4 wk); Phase 2 (daily collection for 2 wk) and; Phase 3 (twice per week for 10 wk). Experiment 2 was conducted in commercial conditions; 222 boars were randomly allocated to AF, MO and TO treatments. Semen was collected twice weekly over a 6-mo period. All diets were balanced to be iso-energetic and provided an equivalent of 989 mg of vitamin E per day. Classical measurements of sperm quantity and quality were done for both experiments. Experiment 1 showed, after 28 wk of supplementation, a massive transfer of n-3 PUFA into sperm from boars fed fish oil diets (MO and TO). No differences were observed among dietary treatments for libido (P > 0.30), sperm production (P > 0.20), or percentage of motile cell (P > 0.20). Unexpectedly, MO+B diet reduced the percentage of normal sperm compared to the other treatments (P < 0.03). In conclusion, although it modified the fatty acid composition of sperm, supplementation of boars with dietary fish oils, rich in long chain n-3 fatty acids, did not influence semen production or quality post-ejaculation.
  Effect of different cra...  
Nous avons traité deux lignées de cellules de cancer colique HT‑29 et LS‑513 au moyen de différentes concentrations d’extraits phénoliques de canneberge issus des fruits, de la purée, de la purée dépectinée et du marc, et au moyen de différentes concentrations de trois types de jus (brut, filtré et concentré).
The effect of cranberry extracts and juices during cranberry juice processing on the antiproliferative properties against colon cancer cells was investigated. Two colon cancer cell lines HT-29 and LS-513 were treated with different concentrations of cranberry phenolic extracts from fruits, puree, depectinised puree and pomace and different concentration of three juices (raw, filtered and concentrated juices). The phenolic extracts consisted of water-soluble phenolic compounds, apolar phenolic compounds and anthocyanins. These phenolic extracts and juices were tested against two cell lines at pH 2.5 (natural juice pH) and at pH 7.0 (physiological pH). All cranberry extracts and juices could inhibit the growth of both cell lines with the IC50 values (the concentration of phenolic content required to inhibit 50% the growth of cancer cells) varied from 3.8 to 179.2 μg gallic acid equivalent/ml. It was found that three types of extracts from fruit at pH 7.0 were the most effective at inhibiting the growth of HT-29 cell line. Extracts containing anthocyanins from fruit and from pomace were the most and the least efficient, respectively, in inhibiting the growth of both cancer cell lines. Further, three juices at natural pH (pH 2.5) were more effective at inhibiting the growth of two cell lines as compared to juices at pH 7.0. Concentrated juice at both pH values was the most effective at growth inhibition of two cancer cell lines compared to two other juices.
  Packaging Evaluation fo...  
Les résultats ont indiqué que les stratifiés comprenant une feuille d’aluminium raccourcissaient le temps de préchauffage en comparaison des polymères plus minces. Le traitement HP à haute température (HP‑HT) a amélioré le pouvoir scellant des sachets en stratifiés comprenant une feuille d’aluminium.
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum-sealed in pouches. Four plastic-laminated materials (nylon/coextruded ethylene-vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil-laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil-laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP-HT) increased seal strength of foil-laminated pouches. However, the HP-HT process did not significantly contribute to changes in seal strength of plastic-laminated pouches. It was found that the HP-HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP-HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP-HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP-HT treated shelf-stable foods.
  Lactic Acid Bacteria an...  
Le but de cette étude était d’examiner la modulation de la réponse inflammatoire de l’hôte induite par Salmonella enterica sérovar Typhimurium DT104 en présence de bactéries lactiques probiotiques (BLP) sélectionnées, isolées de l’humain et de laiteries et d’animaux de ferme. L’expression génique d’IL-8 et la production de la protéine par les cellules HT-29 ont été respectivement évaluées par PCR en temps réel et par ELISA.
Inflammation is a physiological response to infections and tissue injury; however, abnormal immune responses can give rise to chronic inflammation and contribute to disease progression. Various dietary components, including probiotic lactic acid bacteria and prebiotics, have the potential to modulate intestinal inflammatory responses. One factor in particular, the chemokine interleukin-8 (IL-8, CXCL-8), is one of the major mediators of the inflammatory response. The purpose of this study was to investigate modulation of the inflammatory host response induced by Salmonella enterica serovar Typhimurium DT104 in the presence of selected probiotics and lactic acid bacteria (LAB) isolated from human sources, dairy products, and farm animals. IL-8 gene expression and protein production in HT-29 cells were evaluated by real-time PCR and ELISA, respectively. Pre-incubation of HT-29 cells with Lactobacillus kefir IM002, Bifidobacterium adolescentis FRP 61, Bifidobacterium longum FRP 68 and FRP 69, Bifidobacterium breve FRP 334, and Leuconostoc mesenteroides IM080 significantly inhibited IL-8 secretion induced by Salmonella Typhimurium DT104. Co-culture of selected probiotics and Salmonella Typhimurium DT104 reduced IL-8 production, while potential probiotics and LAB had no effect on IL-8 secretion in HT-29 cells preincubated with Salmonella Typhimurium DT104 prior to adding probiotics. Lactobacillus kefir IM002 supernatant also significantly reduced IL-8 production. In conclusion, our study suggests that probiotic bifidobacteria and LAB modulate cytokine induction and possess anti-inflammatory properties; however, the effectiveness is strain dependent.
  Packaging Evaluation fo...  
Les résultats ont indiqué que les stratifiés comprenant une feuille d’aluminium raccourcissaient le temps de préchauffage en comparaison des polymères plus minces. Le traitement HP à haute température (HP‑HT) a amélioré le pouvoir scellant des sachets en stratifiés comprenant une feuille d’aluminium.
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum-sealed in pouches. Four plastic-laminated materials (nylon/coextruded ethylene-vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil-laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil-laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP-HT) increased seal strength of foil-laminated pouches. However, the HP-HT process did not significantly contribute to changes in seal strength of plastic-laminated pouches. It was found that the HP-HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP-HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP-HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP-HT treated shelf-stable foods.
  Enriching breakfast sau...  
La présente étude visait donc à comparer les profils d’acides gras et les niveaux d’oxydation des saucisses de porc cuites produites d’animaux dont la ration était supplémentée d’acide linoléique conjugué (ALC) ou d’huile de tournesol (HT).
Approaches for improving the profile of functional unsaturated fatty acids in pork products include dietary supplementation of pigs with functional oils. Little information is available to indicate the benefit of this approach in a processed and cooked pork product such as breakfast sausages. Therefore, the aim of the present study is to examine the fatty acid profile and oxidation level in cooked pork sausages, produced following dietary supplementation with CLA compared to sunflower oil (SFO). Fat and moisture percentages, total fatty acid profiles and TBARS were analysed. Fatty acid profiles were altered in the sausages following all treatments. While a stronger effect was seen for CLA treatments, addition of SFO in the diet also resulted in linear increases of CLA in the sausages. CLA supplementation resulted in increased saturated fatty acid content; however, all treatments were within the recommended polyunsaturated/ saturated fatty acid ratio of above 0.4. Improved oxidative stability was observed in sausages from CLA supplemented diets.
  Enriching breakfast sau...  
La présente étude visait donc à comparer les profils d’acides gras et les niveaux d’oxydation des saucisses de porc cuites produites d’animaux dont la ration était supplémentée d’acide linoléique conjugué (ALC) ou d’huile de tournesol (HT).
Approaches for improving the profile of functional unsaturated fatty acids in pork products include dietary supplementation of pigs with functional oils. Little information is available to indicate the benefit of this approach in a processed and cooked pork product such as breakfast sausages. Therefore, the aim of the present study is to examine the fatty acid profile and oxidation level in cooked pork sausages, produced following dietary supplementation with CLA compared to sunflower oil (SFO). Fat and moisture percentages, total fatty acid profiles and TBARS were analysed. Fatty acid profiles were altered in the sausages following all treatments. While a stronger effect was seen for CLA treatments, addition of SFO in the diet also resulted in linear increases of CLA in the sausages. CLA supplementation resulted in increased saturated fatty acid content; however, all treatments were within the recommended polyunsaturated/ saturated fatty acid ratio of above 0.4. Improved oxidative stability was observed in sausages from CLA supplemented diets.
  Reid, Lana, Ph.D. - Agr...  
Zhu, X., Reid, L.M., Woldemariam, T., Voloaca, C., et Wu, J. (2010). « Expression of different Ht gens to northern corn leaf blight in Ottawa, Ontario, Canada. », Maize Genetics Cooperation Newsletter, 84.
Zhu, X., Reid, L.M., Woldemariam, T., Voloaca, C., and Wu, J. (2010). "Expression of different Ht gens to northern corn leaf blight in Ottawa, Ontario, Canada.", Maize Genetics Cooperation Newsletter, 84. (Newsletter)
  Lactic Acid Bacteria an...  
Le but de cette étude était d’examiner la modulation de la réponse inflammatoire de l’hôte induite par Salmonella enterica sérovar Typhimurium DT104 en présence de bactéries lactiques probiotiques (BLP) sélectionnées, isolées de l’humain et de laiteries et d’animaux de ferme. L’expression génique d’IL-8 et la production de la protéine par les cellules HT-29 ont été respectivement évaluées par PCR en temps réel et par ELISA.
Inflammation is a physiological response to infections and tissue injury; however, abnormal immune responses can give rise to chronic inflammation and contribute to disease progression. Various dietary components, including probiotic lactic acid bacteria and prebiotics, have the potential to modulate intestinal inflammatory responses. One factor in particular, the chemokine interleukin-8 (IL-8, CXCL-8), is one of the major mediators of the inflammatory response. The purpose of this study was to investigate modulation of the inflammatory host response induced by Salmonella enterica serovar Typhimurium DT104 in the presence of selected probiotics and lactic acid bacteria (LAB) isolated from human sources, dairy products, and farm animals. IL-8 gene expression and protein production in HT-29 cells were evaluated by real-time PCR and ELISA, respectively. Pre-incubation of HT-29 cells with Lactobacillus kefir IM002, Bifidobacterium adolescentis FRP 61, Bifidobacterium longum FRP 68 and FRP 69, Bifidobacterium breve FRP 334, and Leuconostoc mesenteroides IM080 significantly inhibited IL-8 secretion induced by Salmonella Typhimurium DT104. Co-culture of selected probiotics and Salmonella Typhimurium DT104 reduced IL-8 production, while potential probiotics and LAB had no effect on IL-8 secretion in HT-29 cells preincubated with Salmonella Typhimurium DT104 prior to adding probiotics. Lactobacillus kefir IM002 supernatant also significantly reduced IL-8 production. In conclusion, our study suggests that probiotic bifidobacteria and LAB modulate cytokine induction and possess anti-inflammatory properties; however, the effectiveness is strain dependent.
  Fish oil diets alter th...  
2) 60 g d’huile d’alose tyran (HA) contenant 16 % d’acide eicosapentaénoïque (AEP) et 18 % d’acide docosahexaénoïque (ADH) ou 3) 60 g d’huile de thon (HT) contenant 7 % d’AEP et 33 % d’ADH. Après 7 mois de ces régimes, nous avons déterminé la concentration des hormones testiculaires, la teneur en phospholipides des testicules ainsi que la composition en acides gras des phospholipides testiculaires, pris individuellement.
The objective was to determine the effect of long-term dietary supplementation of two types of fish oil on lipid composition and steroidogenesis in adult pig testis. Twenty-four Duroc boars, aged 204.5 ± 9.4 d (body weight 128.1 ± 16.7 kg) received daily 2.5 kg of an iso-caloric basal diet supplemented with: 1) 62 g of hydrogenated animal fat (AF); 2) 60 g of menhaden oil (MO) containing 16% of eicosapentaenoic acid (EPA) and 18% of docosahexaenoic acid (DHA); or 3) 60 g of tuna oil (TO) containing 7% of EPA and 33% of DHA. After these diets were consumed for 7 mo, testicular hormones, phospholipid content, and fatty acid composition of individual phospholipids in testis were determined. Body and reproductive organ weights were not significantly affected by dietary treatments. Testicular tissue from boars fed a TO diet, followed by those receiving MO and AF diets, had the lowest level of phosphatidylethanolamine (TO < MO < AF; P < 0.01) but the highest sphingomyelin (TO > MO > AF; P < 0.01). For each phospholipid, boars fed either the MO or TO diet had increased total omega-3 fatty acids, particularly DHA (P < 0.01), by reciprocal replacement of total omega-6 fatty acids (20:4n-6, 22:5n-6). TheMOdiet increased EPA more than the other diets. Testicular concentrations of testosterone and estradiol were lower in boars fed a TO diet than a MO diet (P < 0.02). In conclusion, long-term dietary supplementation of fish oil, regardless of the EPA/DHA ratio, modified the fatty acid compositions in testis and affected steroid production of healthy adult boars, which may represent a promising models for future studies on fertility.
  Fish oil diets alter th...  
2) 60 g d’huile d’alose tyran (HA) contenant 16 % d’acide eicosapentaénoïque (AEP) et 18 % d’acide docosahexaénoïque (ADH) ou 3) 60 g d’huile de thon (HT) contenant 7 % d’AEP et 33 % d’ADH. Après 7 mois de ces régimes, nous avons déterminé la concentration des hormones testiculaires, la teneur en phospholipides des testicules ainsi que la composition en acides gras des phospholipides testiculaires, pris individuellement.
The objective was to determine the effect of long-term dietary supplementation of two types of fish oil on lipid composition and steroidogenesis in adult pig testis. Twenty-four Duroc boars, aged 204.5 ± 9.4 d (body weight 128.1 ± 16.7 kg) received daily 2.5 kg of an iso-caloric basal diet supplemented with: 1) 62 g of hydrogenated animal fat (AF); 2) 60 g of menhaden oil (MO) containing 16% of eicosapentaenoic acid (EPA) and 18% of docosahexaenoic acid (DHA); or 3) 60 g of tuna oil (TO) containing 7% of EPA and 33% of DHA. After these diets were consumed for 7 mo, testicular hormones, phospholipid content, and fatty acid composition of individual phospholipids in testis were determined. Body and reproductive organ weights were not significantly affected by dietary treatments. Testicular tissue from boars fed a TO diet, followed by those receiving MO and AF diets, had the lowest level of phosphatidylethanolamine (TO < MO < AF; P < 0.01) but the highest sphingomyelin (TO > MO > AF; P < 0.01). For each phospholipid, boars fed either the MO or TO diet had increased total omega-3 fatty acids, particularly DHA (P < 0.01), by reciprocal replacement of total omega-6 fatty acids (20:4n-6, 22:5n-6). TheMOdiet increased EPA more than the other diets. Testicular concentrations of testosterone and estradiol were lower in boars fed a TO diet than a MO diet (P < 0.02). In conclusion, long-term dietary supplementation of fish oil, regardless of the EPA/DHA ratio, modified the fatty acid compositions in testis and affected steroid production of healthy adult boars, which may represent a promising models for future studies on fertility.
  Fish oil diets alter th...  
2) 60 g d’huile d’alose tyran (HA) contenant 16 % d’acide eicosapentaénoïque (AEP) et 18 % d’acide docosahexaénoïque (ADH) ou 3) 60 g d’huile de thon (HT) contenant 7 % d’AEP et 33 % d’ADH. Après 7 mois de ces régimes, nous avons déterminé la concentration des hormones testiculaires, la teneur en phospholipides des testicules ainsi que la composition en acides gras des phospholipides testiculaires, pris individuellement.
The objective was to determine the effect of long-term dietary supplementation of two types of fish oil on lipid composition and steroidogenesis in adult pig testis. Twenty-four Duroc boars, aged 204.5 ± 9.4 d (body weight 128.1 ± 16.7 kg) received daily 2.5 kg of an iso-caloric basal diet supplemented with: 1) 62 g of hydrogenated animal fat (AF); 2) 60 g of menhaden oil (MO) containing 16% of eicosapentaenoic acid (EPA) and 18% of docosahexaenoic acid (DHA); or 3) 60 g of tuna oil (TO) containing 7% of EPA and 33% of DHA. After these diets were consumed for 7 mo, testicular hormones, phospholipid content, and fatty acid composition of individual phospholipids in testis were determined. Body and reproductive organ weights were not significantly affected by dietary treatments. Testicular tissue from boars fed a TO diet, followed by those receiving MO and AF diets, had the lowest level of phosphatidylethanolamine (TO < MO < AF; P < 0.01) but the highest sphingomyelin (TO > MO > AF; P < 0.01). For each phospholipid, boars fed either the MO or TO diet had increased total omega-3 fatty acids, particularly DHA (P < 0.01), by reciprocal replacement of total omega-6 fatty acids (20:4n-6, 22:5n-6). TheMOdiet increased EPA more than the other diets. Testicular concentrations of testosterone and estradiol were lower in boars fed a TO diet than a MO diet (P < 0.02). In conclusion, long-term dietary supplementation of fish oil, regardless of the EPA/DHA ratio, modified the fatty acid compositions in testis and affected steroid production of healthy adult boars, which may represent a promising models for future studies on fertility.
  Fish oil diets alter th...  
2) 60 g d’huile d’alose tyran (HA) contenant 16 % d’acide eicosapentaénoïque (AEP) et 18 % d’acide docosahexaénoïque (ADH) ou 3) 60 g d’huile de thon (HT) contenant 7 % d’AEP et 33 % d’ADH. Après 7 mois de ces régimes, nous avons déterminé la concentration des hormones testiculaires, la teneur en phospholipides des testicules ainsi que la composition en acides gras des phospholipides testiculaires, pris individuellement.
The objective was to determine the effect of long-term dietary supplementation of two types of fish oil on lipid composition and steroidogenesis in adult pig testis. Twenty-four Duroc boars, aged 204.5 ± 9.4 d (body weight 128.1 ± 16.7 kg) received daily 2.5 kg of an iso-caloric basal diet supplemented with: 1) 62 g of hydrogenated animal fat (AF); 2) 60 g of menhaden oil (MO) containing 16% of eicosapentaenoic acid (EPA) and 18% of docosahexaenoic acid (DHA); or 3) 60 g of tuna oil (TO) containing 7% of EPA and 33% of DHA. After these diets were consumed for 7 mo, testicular hormones, phospholipid content, and fatty acid composition of individual phospholipids in testis were determined. Body and reproductive organ weights were not significantly affected by dietary treatments. Testicular tissue from boars fed a TO diet, followed by those receiving MO and AF diets, had the lowest level of phosphatidylethanolamine (TO < MO < AF; P < 0.01) but the highest sphingomyelin (TO > MO > AF; P < 0.01). For each phospholipid, boars fed either the MO or TO diet had increased total omega-3 fatty acids, particularly DHA (P < 0.01), by reciprocal replacement of total omega-6 fatty acids (20:4n-6, 22:5n-6). TheMOdiet increased EPA more than the other diets. Testicular concentrations of testosterone and estradiol were lower in boars fed a TO diet than a MO diet (P < 0.02). In conclusion, long-term dietary supplementation of fish oil, regardless of the EPA/DHA ratio, modified the fatty acid compositions in testis and affected steroid production of healthy adult boars, which may represent a promising models for future studies on fertility.
  Packaging Evaluation fo...  
Les résultats ont indiqué que les stratifiés comprenant une feuille d’aluminium raccourcissaient le temps de préchauffage en comparaison des polymères plus minces. Le traitement HP à haute température (HP‑HT) a amélioré le pouvoir scellant des sachets en stratifiés comprenant une feuille d’aluminium.
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum-sealed in pouches. Four plastic-laminated materials (nylon/coextruded ethylene-vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil-laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil-laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP-HT) increased seal strength of foil-laminated pouches. However, the HP-HT process did not significantly contribute to changes in seal strength of plastic-laminated pouches. It was found that the HP-HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP-HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP-HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP-HT treated shelf-stable foods.
  Packaging Evaluation fo...  
Les résultats ont indiqué que les stratifiés comprenant une feuille d’aluminium raccourcissaient le temps de préchauffage en comparaison des polymères plus minces. Le traitement HP à haute température (HP‑HT) a amélioré le pouvoir scellant des sachets en stratifiés comprenant une feuille d’aluminium.
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP processing. Preheating efficiency can be affected by the packaging material utilized. The objectives were to quantify the impact of packaging materials on the rate of heat penetration into foods during preheating, and to evaluate the effects of preheating and HP processing (at 688 MPa and 121C) on package integrity, oxygen permeability and mechanicalproperties for commercially available packaging materials. Commercial scrambled egg patties were vacuum-sealed in pouches. Four plastic-laminated materials (nylon/coextruded ethylene-vinyl alcohol, nylon/polypropylene [PP], polyethylene terephthalate [PET]/aluminum oxide/casted PP [CPP] and PET/polyethylene) and two aluminum foil-laminated pouches (PET/aluminum [Al]/CPP and nylon/Al/PP) were tested. Selected packaging materials also were evaluated after thermal retort (TR) treatment and HP low temperature processing. The results demonstrated that foil-laminated materials provided shorter preheating time than thinner polymeric materials. HP treatment at high temperatures (HP-HT) increased seal strength of foil-laminated pouches. However, the HP-HT process did not significantly contribute to changes in seal strength of plastic-laminated pouches. It was found that the HP-HT process altered the oxygen barrier of the composite packaging materials. However, the increase in permeability observed during the HP-HT process was attributed to thermal damage occurring during preheating. TR processing increased oxygen permeability to a higher extent than HP-HT processing. It was concluded that the selected packaging materials could provide the required oxygen barrier for HP-HT treated shelf-stable foods.