Biomedical subjects

Eric Latrille

Publications and source records attributed to Eric Latrille.

6 recordsLinked to original sources

PubMed2006

Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method.

The phase ratio variation (PRV) method is widely used for the determination of partition coefficient values (dimensionless Henry's law constants) by headspace gas chromatography. Traditional data processing by linear regression has several drawbacks: potential bias introduced by linearization, absence of quality indicator of the resulting value and, in case of replicate determinations, poor utilisation of the existing measurements leading to unnecessarily large confidence intervals. The paper compares existing PRV data processing methods (linear and nonlinear regression, parametric) and derives confidence intervals for the resulting partition coefficient values. The possibility of using several series of measurements to derive a single partition coefficient value with tighter and more reliable confidence intervals is presented for all three processing methods. The methods are tested on published literature data and new experimental data for 12 volatile organic compounds in water at 25 degrees C. The nonlinear regression based on several series of measurements appears to be the method of choice.

Chromatography, Gas↗

PubMed2006

Denaturing gradient electrophoresis (DGE) and single-strand conformation polymorphism (SSCP) molecular fingerprintings revisited by simulation and used as a tool to measure microbial diversity.

The exact extent of microbial diversity remains unknowable. Nevertheless, fingerprinting patterns [denaturing gradient electrophoresis (DGE), single-strand conformation polymorphism (SSCP)] provide an image of a microbial ecosystem and contain diversity data. We generated numerical simulation fingerprinting patterns based on three types of distribution (uniform, geometric and lognormal) with a range of units from 10 to 500,000. First, simulated patterns containing a diversity of around 1000 units or more gave patterns similar to those obtained in experiments. Second, the number of bands or peaks saturated quickly to about 35 and were unrelated to the degree of diversity. Finally, assuming lognormal distribution, we used an estimator of diversity on in silico and experimental fingerprinting patterns. Results on in silico patterns corresponded to the simulation inputs. Diversity results in experimental patterns were in the same range as those obtained from the same DNA sample in molecular inventories. Thus, fingerprinting patterns contain extractable data about diversity although not on the basis of a number of bands or peaks, as is generally assumed to be the case.

Animals↗

PubMed2004

Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt.

The influence of thickening agents (modified starch/pectin mixture 0 and 7 g/L) and mechanical treatment (low, medium, and high) on the retention of esters (pentyl acetate and ethyl pentanoate), aldehydes (hexanal and (E)-2-hexenal), and a lactone (gamma-octalactone) in low-fat flavored stirred yogurts were investigated under equilibrium conditions. In the range studied, the thickening agent and mechanical treatment had little influence on aroma compound retention compared to the decreasing effect of increasing dairy protein concentration on aldehyde retention and the "salting out" effect of carbohydrates on esters. Moreover, experiments in dynamic mode (study of the release of hexanal when yogurts were heated) showed, in the conditions studied, that heat and mass transfer coefficients were not influenced by any of the studied factors (thickening agents and mechanical treatment). These results under static and dynamic conditions are not related to the significant decreasing effect of thickening agents on apple sensory scores associated with hexanal, observed in a previous sensory study. Thus, this sensory effect of thickening agents may be due to sensory interactions between perceptions rather than physicochemical interactions.

Chemical Phenomena↗

PubMed2004

Repeatability and reproducibility of ribotyping and its computer interpretation.

Many molecular typing methods are difficult to interpret because their repeatability (within-laboratory variance) and reproducibility (between-laboratory variance) have not been thoroughly studied. In the present work, ribotyping of coryneform bacteria was the basis of a study involving within-gel and between-gel repeatability and between-laboratory reproducibility (two laboratories involved). The effect of different technical protocols, different algorithms, and different software for fragment size determination was studied. Analysis of variance (ANOVA) showed, within a laboratory, that there was no significant added variance between gels. However, between-laboratory variance was significantly higher than within-laboratory variance. This may be due to the use of different protocols. An experimental function was calculated to transform the data and make them compatible (i.e., erase the between-laboratory variance). The use of different interpolation algorithms (spline, Schaffer and Sederoff) was a significant source of variation in one laboratory only. The use of either Taxotron (Institut Pasteur) or GelCompar (Applied Maths) was not a significant source of added variation when the same algorithm (spline) was used. However, the use of Bio-Gene (Vilber Lourmat) dramatically increased the error (within laboratory, within gel) in one laboratory, while decreasing the error in the other laboratory; this might be due to automatic normalization attempts. These results were taken into account for building a database and performing automatic pattern identification using Taxotron. Conversion of the data considerably improved the identification of patterns irrespective of the laboratory in which the data were obtained.

Algorithms↗

PubMed2004

Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.

A holistic approach of a mould cheese ripening is presented. The objective was to establish relationships between the different microbiological and biochemical changes during cheese ripening. Model cheeses were prepared from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two cheese-making trials with efficient control of environmental parameters were carried out and showed similar ripening characteristics. K. lactis grew rapidly between days 1 and 6 (generation time around 48 h). G. candidum grew exponentially between days 4 and 10 (generation time around 4.6 d). Brevi. linens also grew exponentially but after day 6 when Pen. camemberti mycelium began developing and the pH of the rind was close to 7. Its exponential growth presented 3 phases in relation to carbon and nitrogen substrate availability. Concentrations of Pen. camemberti mycelium were not followed by viable cell count but they were evaluated visually. The viable microorganism concentrations were well correlated with the carbon substrate concentrations in the core and in the rind. The lactose concentrations were negligible after 10 d ripening, and changes in lactate quantities were correlated with fungi flora. The pH of the inner part depended on NH3. Surface pH was significantly related to NH3 concentration and to fungi growth. The acid-soluble nitrogen (ASN) and non-protein nitrogen (NPN) indexes and NH3 concentrations of the rind were low until day 6, and then increased rapidly to follow the fungi concentrations until day 45. The ASN and NPN indexes and NH3 concentrations in the core were lower than in the rind and they showed the same evolution. G. candidum and Pen. camemberti populations have a major effect on proteolysis; nevertheless, K. lactis and Brevi. linens cell lysis also had an impact on proteolysis. Viable cell counts of K. lactis, G. candidum, Pen. camemberti and Brevi. linens were correlated with the environmental conditions, with proteolytic products and with carbon substrate assimilation. NH3 diffusion from surface to the cheese core during ripening was highly suspected. Interaction phenomena between microorganisms are discussed.

Ammonia↗

PubMed2004

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.

Flavour generation in cheese is a major aspect of ripening. In order to enhance aromatic qualities it is necessary to better understand the chemical and microbiological changes. Experimental Camembert-type cheeses were prepared in duplicate from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two replicates performed under controlled conditions of temperature (12 degrees C), relative humidity (95 +/- 2%), and atmosphere showed similar ripening characteristics. The evolutions of metabolite concentrations were studied during ripening. The volatile components were extracted by dynamic headspace extraction, separated and quantified by gas chromatography and identified by mass spectrometry. For each cheese the volatile concentrations varied with the part considered (rind or core). Except for ethyl acetate and 2-pentanone, the volatile quantities observed were higher than their perception thresholds. The flavour component production was best correlated with the starter strains. During the first 10 days the ester formations (ethyl, butyl and isoamyl acetates) were associated with the concentrations of K. lactis and G. candidum. The rind quantity of esters was lower than that observed in core probably due to (1) a diffusion from the core to the surface and (2) evaporation from the surface to the chamber atmosphere. G. candidum and Brev. linens association produced 3 methyl butanol and methyl 3-butanal from leucine, respectively. DMDS came from the methionine catabolism due to Brev. linens. Styrene production was attributed to Pen. camemberti. 2-Pentanone evolution was associated with Pen. camemberti spores and G. candidum. 2-Heptanone changes were not directly related to flora activities while 2-octanone production was essentially due to G. candidum. This study also demonstrates the determining role of volatile component diffusion.

Acetates↗