L'UMR Nutripass prendra fin au 31 décembre 2020 - Rendez-vous dans les UMRs Moisa et QualiSud

Research Director IRD

nutripass@ird.fr

U.M.R 204 Nutripass
911 avenue d'Agropolis
B.P. 64501
34394 Montpellier cedex 5 

Research

•  Microbiota fermented foods of complement to the young child : diversity and function.

•  Biological pathways to improve the nutritional quality of fermented foods for young children.

Reference Publications

1. Turpin W, Renaud C, Avallone S, Aayah H, Guyot JP and Humblot C (2016) PCR of crtNM combined with analytical biochemistry: An efficient way to identify carotenoid producing lactic acid bacteria. Systematic and Applied Microbiology39, 115-121

2. Baye K, Guyot JP, Mouquet-Rivier C. (in press) The unresolved role of dietary fibers on mineral absorption.Critical Reviews in Food Sciences and Nutrition. In press, DOI: 10.1080/10408398.2014.953030

3. Baye K, Guyot JP, Icard-Vernière C, Rochette I, Mouquet-Rivier C, (2015) Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility.Food Chemistry174, 60-67

4. Humblot C., Turpin W., Chevalier F., Picq C., Rochette I., Guyot J.P. (2014) Determination of expression and activity of genes involved in starch metabolism inLactobacillus plantarum A6 during fermentation of a cereal-based gruel.Int. J. Food Microbiol.185, 103-111.

5. Baye K, Mouquet-Rivier C, Icard-Vernière JP, Guyot JP. (2014) Changes in mineral absorption inhibitors during fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility,International Journal of Food Science and Technology49, 174-180.

6. A.P. do Espirito-Santo, C. Mouquet-Rivier, C. Humblot, C. Cazevieille, C. Icard-Vernière, C. Ricardo Soccol, J.P. Guyot (2014) Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber.Food Research International 57,104–113

7. Icard-Vernière C., Hama F., Guyot J.P., Picq C., Diawara B., Mouquet-Rivier C. (2013) Iron Contamination during In-Field Milling of Millet and Sorghum.Journal of Agricultural and Food Chemistry 61, 10377-10383.

8. Proietti I., Mantovani A., Mouquet-Rivier C. and Guyot J.P. (2013) Modulation of chelating factors, trace minerals and their estimated bioavailability in Italian and African sorghum (Sorghum bicolor (L.) Moench) porridges.International Journal of Food Science and Technology2013, 48 (7), p. 1526-1532. ISSN 0950-5423.

9. Turpin W., Humblot C., Noordine M.L., Wrzosek L., Tomas J., Mayeur, C., Cherbuy C., Guyot J.P., Thomas M. (2013) Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats.  Plos One, 2013, 8 (4), p. e57711. ISSN 1932-6203.

10. Baye, K., Guyot, J.P., Icard-Vernière, C., Mouquet-Rivier, C. (2013) Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions.Public Health Nutrition.16(10), 1741-1750

11. Baye, K., Mouquet-Rivier, C., Icard-Vernière, C., Rochette, I., and Guyot, J.P. (2013) Influence of flour blend composition on fermentation  kinetics and phytate hydrolysis of sourdough used to makeinjera.Food Chemistry 138 : 430-436

12. Turpin W., Humblot C., Noordine M.L., Thomas M., Guyot J.P. (2012) Lactobacillaceae and cell adhesion:genomic and functional screening.PLoS ONE 7(5):e38034. doi:10.1371/journal.pone.0038034

13. Humblot, Christèle; Perez-Pulido, Ruben; Akaki, David; Loiseau, Gérard; Guyot, Jean-Pierre (2012) Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant Foods. Journal of Food Protection 75:  1642-1645

14. Haydersah J., Chevallier I., Rochette I., Mouquet-Rivier C., Picq C., Marianne-Pépin T., Icard-Vernière C., Guyot J.P. 2012. Fermentation by amylolytic lactic acid bacteria and consequences on starch digestibility of plantain, breadfruit and sweet potato flours.Journal of Food Science 77, M466-M472.

15. Guyot J.P. (2012) Cereal-based fermented foods in developing countries: ancient foods for modern research.International Journal of Food Science and Technology47: 1109-1114.

16. Hama F., Icard-Vernière C., Guyot J.P., Picq C., Diawara B., Mouquet-Rivier C. (2011) Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortications.Journal of Cereal Science 54 (2011) 425-433

17. Akaki A., Loiseau G., Vernière-Icard C. and Guyot J.P. (2011) Occurrence of pathogenic bacteria in traditional millet-based fermented gruels for young children in West Africa:ben-saalgaandben-kidain Ouagadougou (Burkina-Faso).Advance Journal of Food Science and Technology3(6): 446-454, 2011

18. Turpin, W., Humblot, C., Guyot, J.P. (2011) Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods" .Appl. Environ. Microbiol.77(24): 8722-8734.

19. Turpin, W., Humblot, C., Thomas, M., Guyot, J.P. (2010) Lactobacilli as multifaceted probiotics with poorly disclosed molecular mechanisms. Int. J. Food Microbiol. 143, 87-102.

20. Perez-Armendariz, B., Mayett Moreno, Y., Monroy-Hermosillo, O., Guyot, J.P., Gonzalez, R.O. (2010)  Anaerobic biodegradability and inhibitory effects of some anionic and cationic surfactants.Bull Environ Contam Toxicol 85, 269-273.

21. Songré-Ouattara, L.T., Mouquet-Rivier, C., Humblot, C., Rochette, I., Diawara, B., Guyot, J.P. (2010) Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.Journal of Food Science, 75: 261-269.

22. Hammoumi A., L. Ahansal, J.P. Guyot, S. Ibnsouda, I. Chevallier, A. Boussaid (2010) Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment.LWT - Food Science and Technology, 43 : 568-572.

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