Biomedical subjects

Philippe Jeandet

Publications and source records attributed to Philippe Jeandet.

13 recordsLinked to original sources

PubMed2006

Modeling the kinetics of bubble nucleation in champagne and carbonated beverages.

In champagne and carbonated beverages, bubble nucleation was mostly found to take place from tiny Taylor-like bubbles trapped inside immersed cellulose fibers stuck on the glass wall. The present paper complements a previous paper about the thorough examination of the bubble nucleation process in a flute poured with champagne (Liger-Belair et al. J. Phys. Chem. B 2005, 109, 14573). In this previous paper, a model was built that accurately reproduces the dynamics of these tiny Taylor-like bubbles that grow inside the fiber's lumen by diffusion of CO(2)-dissolved molecules. In the present paper, by use of the model recently developed, the frequency of bubble formation from cellulose fibers is accessed and linked with various liquid and fiber parameters, namely, the concentration c(L) of CO(2)-dissolved molecules, the liquid temperature theta, its viscosity eta, the ambient pressure P, the course of the gas pocket growing trapped inside the fiber's lumen before releasing a bubble, and the radius r of the fiber's lumen. The relative influence of the latter parameters on the bubbling frequency is discussed and supported with recent experimental observations and data.

Journal Article↗

PubMed2006

Champagne experiences various rhythmical bubbling regimes in a flute.

Bubble trains are seen rising gracefully from a few points on the glass wall (called nucleation sites) whenever champagne is poured into a glass. As time passes during the gas-discharging process, the careful observation of some given bubble columns reveals that the interbubble distance may change suddenly, thus revealing different rhythmical bubbling regimes. Here, it is reported that the transitions between the different bubbling regimes of some nucleation sites during gas discharging is a process which may be ruled by a strong interaction between tiny gas pockets trapped inside the nucleation site and/or also by an interaction between the tiny bubbles just blown from the nucleation site.

Carbon Dioxide↗

PubMed2006

Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties.

Botrytis cinerea is an important fungal pathogen particularly dreaded in the cool climate vineyard. It is responsible for important damage, especially the decrease in foamability of sparkling wines, such as Champagne. Different studies have shown that proteins are largely involved in the stabilization of Champagne foam despite their low concentration. Other works demonstrated changes in the electrophoretic characteristics of must proteins originating from botrytized grapes, although the cause of such alterations was never explained. In the first part of this study, results showed the release by B. cinerea of 3.5 mg/L total proteins in a synthetic liquid medium. Among these proteins, the presence of a protease activity on bovine serum albumin (BSA) and must proteins was demonstrated by using a colorimetric method and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the model wine, the Bradford method showed a BSA loss of 66% after 24 h and a loss of 96% after 120 h. In the same model wine, the soluble must protein concentration decreased by 35% after 1 week and by 53% after 2 weeks while the control showed no protein loss. B. cinerea proteases were then able to degrade BSA and must proteins and were above all active at must and wine pH and in the presence of ethanol and SO(2). The second part of this work was dedicated to the relationship between the presence of B. cinerea proteases and its effects on the synthetic wine foaming properties. The addition of a B. cinerea culture medium (1/33 v/v) to the synthetic wine containing 21 mg/L soluble grape proteins induced a decrease in foamability by 60% after 1 week. For BSA in the model wine, the foamability decreased by 32% after 24 h and by 95% after 120 h, as shown by the colorimetric method. These experiments demonstrate for the first time the relationship between B. cinerea protease activity and the decrease in wine foaming properties.

Botrytis↗

PubMed2005

Solid-state NMR investigation on the interactions between a synthetic montmorillonite and two homopolypeptides.

Interactions of two homopolypeptides (polylysine and polyglutamic acid) with a synthetic montmorillonite were studied by 1H MAS, 1H-27Al HETCOR and 1H-13C CP-MAS NMR experiments. 1H-27Al HETCOR with 1H spin-diffusion NMR appears to be a powerful probe for the identification of the polypeptide fragments, which interact with the montmorillonite interlayer surfaces. In particular, selective interactions were observed between the polypeptide side-chains and the montmorillonite octahedral aluminum atoms. 1H-13C CP-MAS NMR experiments were used to assess the dynamics of the two polypeptides through the measurement of the t(1/2) characteristic time of selected carbons. Results indicate that the local mobility of the side chains and their interaction with the montmorillonite layers depend on the nature of the adsorbed polypeptides.

Bentonite↗

PubMed2005

Determination of the grape invertase content (using PTA-ELISA) following various fining treatments versus changes in the total protein content of wine. relationships with wine foamability.

Proteins have proven to play a major role in the stabilization of foam in Champagne wines despite their low concentration that ranges from 4 to 20 mg/L. The aim of this study was to evaluate the effect of fining on total protein and grape invertase contents of champenois base wines and their foaming properties. Data showed that fining and especially the use of bentonite at doses ranging from 10 to 50 g/hL leads to a significant decrease in the total protein content of wines together with that of the grape invertase content, with such a decrease being very detrimental to the foaming properties of the treated wines in terms of foam height (HM) and foam stability (HS). Only a slight decrease in the total protein content, in the grape invertase concentration, and in the foam quality of wines was observed when using casein (10 and 20 g/hL) or bentonite combined with casein (both at 20 g/hL). Our study thus clearly establishes the good correlation existing between the wine protein concentration and its foaming properties. A remarkable correlation was observed between the decrease in the grape invertase content and the total protein content of wines, following bentonite treatments, suggesting that the grape invertase (which represents at least 10-20% of the wine proteins) follows a similar behavior upon fining to other proteins of Champagne wines, despite the high molecular mass and the highly glycosylated structure of this particular protein. Moreover, the decrease in total protein and grape invertase contents of wine after fining with bentonite was found to be correlated with a decrease in the foaming properties of the corresponding wines (with respectively R(2) = 0.89 and 0.95).

Antibody Specificity↗

PubMed2005

Period-adding route in sparkling bubbles.

Chains of bubbles are seen rising along the wall whenever champagne is poured into a glass. The careful observation of a given bubble chain often reveals that the interbubble distance suddenly changes during the degassing process, indicating different bubbling regimes in this elusive phenomenon of effervescence. We report the transitions between these different bubbling regimes that present sequences of multiple periods known as the period-adding route.

Journal Article↗

PubMed2005

Modeling nonclassical heterogeneous bubble nucleation from cellulose fibers: application to bubbling in carbonated beverages.

In this paper, the kinetics of CO(2) bubble nucleation from tiny gas pockets trapped inside cellulose fibers immersed in a glass of champagne were investigated, in situ, from high-speed video recordings. Taking into account the diffusion of CO(2)-dissolved molecules from the liquid bulk to the gas pocket, a model was derived which enabled us to connect the kinetics of bubble nucleation with both fiber and liquid parameters. Convection was found to play a major role in this process. The boundary layer around the gas pocket where a gradient of CO(2)-dissolved molecules exists was also indirectly approached and found to be in the order of 10-20 mum. Because most of the particles adsorbed on the wall of a container or vessel free from any particular treatment are also believed to be cellulose fibers coming from the surrounding air, the results of this paper could be indeed extended to the more general field of nonclassical heterogeneous bubble nucleation from supersaturated liquids.

Carbonated Beverages↗

PubMed2004

Is the wall of a cellulose fiber saturated with liquid whether or not permeable with CO2 dissolved molecules? Application to bubble nucleation in champagne wines.

In this paper, the transversal diffusion coefficient D perpendicular of CO2 dissolved molecules through the wall of a hydrated cellulose fiber was approached, from the liquid bulk diffusion coefficient of CO2 dissolved molecules modified by an obstruction factor. The porous network between the cellulose microfibrils of the fiber wall was assumed being saturated with liquid. We retrieved information from previous NMR experiments on the self-diffusion of water in cellulose fibers to reach an order of magnitude for the transversal diffusion coefficient of CO2 molecules through the fiber wall. A value of about D perpendicular approximately 0.2D0 was proposed, D0 being the diffusion coefficient of CO2 molecules in the liquid bulk. Because most of bubble nucleation sites in a glass poured with carbonated beverage are cellulose fibers cast off from paper or cloth which floated from the surrounding air, or remaining from the wiping process, this result directly applies to the kinetics of carbon dioxide bubble formation from champagne and sparkling wines. If the cellulose fiber wall was impermeable with regard to CO2 dissolved molecules, it was suggested that the kinetics of bubbling would be about three times less than it is.

Journal Article↗

PubMed2003

Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages.

In this paper, the NMR technique was used, for the first time, to accurately determine the diffusion coefficient D of CO(2)-dissolved molecules in various carbonated beverages, including champagne and sparkling wines. This parameter plays an important role concerning the bubble growth during its rise through the liquid (see ref 3). The diffusion coefficient of CO(2)-dissolved molecules D was compared with that deduced from the well-known Stokes-Einstein equation and found to significantly deviate from the general trend expected from Stokes-Einstein theory, i.e, D(SE) proportional, variant 1/eta, where D(SE) is the Stokes-Einstein diffusion coefficient and eta the viscosity of the liquid medium.

Carbon Dioxide↗

PubMed2003

Analysis of two bentonites of enological interest before and after commercial activation by solid Na(2)CO(3).

Two natural calcium-rich bentonites used for the removal of wine proteins, originating from Greece and Turkey, were studied by X-ray diffraction, thermal analysis, and solid state NMR, before and after activation by solid Na(2)CO(3). Exchange of Ca(2+) by Na(+) mainly occurs for cations located at the edge of layers and only weakly for interlayer cations. This Na(2)CO(3) activation process leads to an increased efficiency in the adsorption process of bovine serum albumin (BSA) used as a model protein for both bentonites. A direct correlation is observed between the extent of Ca(2+)/Na(+) exchange, the strength of adsorption of BSA, and the extent of unfolding of BSA backbone.

Adsorption↗

PubMed2003

Clarification of Muscat musts using wheat proteins and the flotation technique.

The bovine spongiform encephalopathy (BSE, mad cow) crisis has led some wine-makers to question gelatin as a fining agent and to reject the use of these animal proteins. The search for a substitute for gelatin was begun by comparing vegetable proteins (particularly gluten) with gelatin fining treatments. Clairette de Die (French-controlled appellation) is a sparkling sweet wine. The alcoholic fermentation begins in a tank, continues in a crown-cap bottle, and stops before the complete consumption of sugar. All particles present in the bottle have to be removed before corking, and it is important to have a must as clear as possible. This study concerned the clarifying of a Muscat must, treated with pectinases, using a very efficient flotation technique. The must is fined with bentonite/silica/protein (fish gelatin, wheat gluten, or lupin isolate) to induce flocculation and then pressurized (6 bar). After depressurization, microbubbles cling to flocculates and climb to the top of the flotation tank (this flotation foam is clarified using a rotary filter). At laboratory scale, gluten (20 g/hL) and gelatin (10 g/hL) (each combined with bentonite and silica gel) gave turbidities of 50 and 35 NTU, respectively (6.5 and 4.1% of that of the nontreated must). The Muscat must was also clarified by static settling. The turbidity decreased by 86% for the gluten/bentonite fining and by 60% for the gelatin/bentonite fining. Visually, gluten flocculation takes longer to occur and flocculates sedimentation is longer than with gelati, but the removal of insoluble particles is more complete and leads to lower turbidities. At an industrial scale, gluten (20 g/hL) and gelatin (10 g/hL) (each combined with bentonite and silica gel) gave turbidities of 60 and 48 NTU, respectively. Turbidities measured in the tanks 14 h after the flotation showed a better efficiency for the wheat gluten (24 NTU) compared to gelatin (28 NTU). This is explained by the static settling that completed the clarifying effect of the flotation. The last experiment showed comparable efficiencies for wheat gluten and lupin proteins. BSE caused a situation of crisis (in Europe particularly) leading the public and wine-makers to lose their confidence in the use of gelatin as fining agent and to reject animal proteins in general. It is proposed here that vegetable proteins could efficiently replace gelatin.

Bentonite↗

PubMed2003

Effects of methanol on photosynthetic processes and growth of Lemna gibba.

Effects of methanol on growth and photosynthetic activity of Lemna gibba exposed under continuous illumination were examined. As a higher plant, L. gibba appeared to be much more sensitive to methanol inhibitory effect compared with some algae (Theodoridou et al. [2002] Biochim. Biophys. Acta, 1573, 189-198). We found that stimulatory or inhibitory effects were strongly dependent on the methanol concentration and the time of exposure. When the exposure was up to 0.2% methanol, the growth rate of biomass was improved by 50%. However, stimulatory effect of methanol appeared to be smaller when plants were exposed for 48 h compared with 24 h. Increase in biomass induced by methanol was not based on the increase in primary photosynthetic process but rather on accommodation of energy dissipation during photosynthesis. Inhibitory effect on the growth of L. gibba already observed for 0.5% methanol was strongly associated with the increase in the nonphotochemical energy dissipation. The ratio between biomass and methanol concentration appeared to determine the stimulatory or the inhibitory effect. Suggested explanations for the stimulatory and the inhibitory effects are presented.

Methanol↗

PubMed2002

Phytoalexins from the Vitaceae: biosynthesis, phytoalexin gene expression in transgenic plants, antifungal activity, and metabolism.

Resistance of plants to infection by phytopathogenic microorganisms is the result of multiple defense reactions comprising both constitutive and inducible barriers. In grapevine, the most frequently observed and best characterized defense mechanisms are the accumulation of phytoalexins and the synthesis of PR-proteins. Particular attention has been given here to stilbene phytoalexins produced by Vitaceae, specifically, their pathway of biosynthesis (including stilbene phytoalexin gene transfer experiments to other plants) and their biological activity together with fungal metabolism.

Acyltransferases↗