Catherine Guérin

Catherine Guérin
Agrocampus Ouest · Department of Animal and Food Sciences

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91
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Publications (91)
Article
While there is a consensus that food structure affects food digestion, the underlying mechanisms remain poorly understood. A previous experiment in pigs fed egg white gels of same composition but different structures evidenced such effect on food gastric disintegration. In this study, we detailed the consequences on intra-gastric pH, pepsin concent...
Article
A recent work revealed that egg white (EW) at 45 °C exhibits powerful bactericidal activity against S. enterica serovar Enteritidis, which is surprisingly little affected by removal of the >10 kDa EW proteins. Here, we sought to identify the major EW factors responsible for this bactericidal activity by fractionating EW using ultrafiltration and na...
Article
Full-text available
The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Th...
Article
Full-text available
Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg products. Liquid egg white is a major ingredient for the food industry but, because of its thermal frag...
Article
Full-text available
Salmonella Enteritidis is the most prevalent food-borne pathogen associated with egg-related outbreaks in the European Union. During egg colonization, S. Enteritidis must resist the powerful anti-bacterial activities of egg white (EW) and overcome ovotransferrin-imposed iron-restriction (the most important anti-bacterial mechanism of EW). Many path...
Article
Full-text available
Salmonella enterica serovar Enteritidis (SE) is the most frequently-detected Salmonella in foodborne outbreaks in the European Union. Among such outbreaks, egg and egg products were identified as the most common vehicles of infection. Possibly, the major antibacterial property of egg white is iron restriction, which results from the presence of the...
Article
The hypothesis is that the characteristics of ingested protein gels influences the subsequent in vivo gastric digestion process. Three egg white gels (EWGs) of identical composition but differing in structure and texture were prepared and fed to pigs. Sampling throughout a 6 h postprandial period, and at different locations in the stomach of the pi...
Article
Background Hen's egg food allergy is frequent in childhood and phenotypically heterogeneous. Some children can tolerate extensively heated egg. We investigated whether individual relative responses could differentiate children who tolerate baked egg. Methods Reactivities to raw, pasteurized or hard‐boiled egg (E), egg white (EW) and egg yolk (EY)...
Article
Increasing bacterial resistance towards antibiotics has stimulated research for novel antimicrobials. Proteins acting on bacterial membranes could be a solution. Lysozyme has been proven active against E. coli by disruption of both outer and cytoplasmic membranes, with dry-heating increasing lysozyme activity. Dry-heated lysozyme (DH-L) is a mixtur...
Article
Full-text available
Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and inhibit growth.The key features of the egg white anti-bacterial system are iron restriction, high pH, antibacterial peptides and proteins, and viscosity. Salmonella enterica serovar Enteritidis...
Article
Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized. The present work aims to investigate the impact of a wide range of pasteurisation rates (among those classically used in industry) on the...
Article
Egg white is a key ingredient in many food products as it combines high nutritional quality with excellent functional properties. However, it is also one of the leading causes of food allergy in childhood. Dehydrated egg white is a common form of industrial egg white. To increase the functional properties, egg white powders are heated which may cha...
Book
A quoi reconnaît-on un oeuf frais ? L'oeuf est-il un aliment gras ? Comment la poule fait-elle son oeuf ? L'oeuf en poudre est-il encore de l'oeuf ? A quoi correspondent les codes sur les oeufs du commerce ? Cet ouvrage nous décrit l'ensemble de la filière oeufs, de l'élevage des poules au produit consommé dans nos assiettes. Il fait le point sur l...
Article
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pa...
Chapter
This chapter deals with the various technologies and products in the meat and fish industry. Meat production includes six main categories, three of which (pork, beef and chicken) represent over 90%. Fish products vary considerably, since they comprise almost 230 different species, including 150 species of fish, but also mollusks, crustaceans, cepha...
Article
This study aimed to explore how food structure, in the form of different egg white gel matrices, impacts the peptide kinetics profiles using an in vitro model that simulated digestion in the adult gastrointestinal tract. Four different gel matrices were prepared by heating egg white gel solutions using different combinations of pH and ionic strengt...
Conference Paper
The ability of egg white proteins to form gels with very different structures means that egg white has considerable potential as a functional food with controlled delivery properties. This work aimed to investigate the links between the gastric digestion process and the structural properties of three different egg white matrices. The heat-induced e...
Article
Full-text available
Le comité d’organisation : Véronique Broussolle, UMR 408 SQPOV, INRA PACA Avignon Frédéric Carlin, UMR 408 SQPOV, INRA PACA Avignon Didier Lereclus, UMR 319 Micalis, INRA Jouy-en-Josas Christina Nielsen-Leroux, UMR 1319 Micalis, INRA Jouy-en-Josas Vincent Sanchis, UMR 1319 Micalis, INRA Jouy-en-Josas
Article
The impact of dry heating on the progression of in vitro digestion of egg white proteins was investigated through application of multiple factor analysis (MFA) to electrophoresis data. Dry heating (from 1 to 10 days between 60 and 90°C) enhanced protein unfolding and aggregation, thus generating different SDS-PAGE patterns for each sample before di...
Conference Paper
The ability of egg white proteins to form gels with very different structures means that egg white has considerable potential as a functional food with controlled delivery properties. This work aimed to investigate the links between the gastric digestion process and the structural properties of three different egg white matrices.The heat-induced eg...
Article
Egg white is a common gelling ingredient that can produce gels with varying macro- and microstructures depending on the conditions (pH and/or ionic strength) employed, without the need to change the chemical composition. Consequently, egg white gels provide interesting models for investigating the food matrix effect on food digestion. In the presen...
Article
Over the last decade, many studies have demonstrated the potential benefits of using anthocyanins (ACs) in the prevention of metabolic syndrome. Nevertheless, most of these studies have only considered ACs as pure compounds rather than ingredients of bioactive-enriched foods. However, the AC -food matrix interaction could deeply impact on its diges...
Article
Docosahexaenoic acid (DHA) is an essential omega-3 polyunsaturated fatty acid (PUFA) which ingestion has positive effects on human health. Apart from being indispensable for the growth and functional development of the brain in infants and the maintenance of normal brain functions in adults, the intake of DHA would participate in preventing cardiov...
Article
Lysozyme is mainly described active against Gram-positive bacteria, but is also efficient against some Gram-negative species. Especially, it was recently demonstrated that lysozyme disrupts Escherichia coli membranes. Moreover, dry-heating changes the physicochemical properties of the protein and increases the membrane activity of lysozyme. In orde...
Article
Antimicrobial resistance is currently an important public health issue. The need for innovative antimicrobials is therefore growing. The ideal antimicrobial compound should limit antimicrobial resistance. Antimicrobial peptides or proteins such as hen egg white lysozymes are promising molecules that act on bacterial membranes. Hen egg white lysozym...
Article
Maison de la Science en Bretagne Située sur le campus de Beaulieu de l'Université de Rennes 1, la Maison pour la science en Bretagne a ouvert ses portes en septembre 2014. Initiée par la Fondation "La main à la pâte" et par l’Académie des sciences, cette Maison est le fruit d’une collaboration exemplaire entre les universités, les grandes écoles br...
Article
Antibiotic resistance causes public health problems and stimulates research for novelantimicrobials. Particular attention is given to molecules that limit drug resistancedevelopment.1Hen egg white lysozyme acting on the bacterial cell envelope through itsphysico-chemical properties is thus a good candidate.2,3However, its antimicrobial effectcaused...
Article
Full-text available
Bacillus cereus group bacteria are opportunistically pathogenic spore-forming microorganisms well known in the sector of pasteurized food products because of their involvement in spoilage events. In the sector of egg product processing, these bacteria may lead to important economic losses. It seemed then relevant to study their behavior in egg whit...
Article
For food as well as for medical applications, there is a growing interest for novel and natural antimicrobial molecules. Lysozyme is a promising candidate for the development of such molecules. This protein is largely studied and known for its muramidase activity against Gram-positive bacteria, but it also shows antimicrobial activity against Gram-...
Article
Food structure can have a major impact on digestion in the gastrointestinal tract. Moreover, the structure of food proteins, which are typically consumed within complex food matrices, can be modified during food processing. Protein aggregation is one such modification and in the present study, the relationship between thermally-induced aggregated s...
Article
Antimicrobial drug resistance causes public health problems worldwide and stimulates research for novel antimicrobials.1 Particular attention is given to antimicrobial molecules that limit drug resistance development and have a large spectrum. Antimicrobial peptides and proteins are thus good candidates acting on the bacterial cell wall because of...
Conference Paper
Assessing the nutritional quality of dietary proteins is important for formulating public health policies. Food processing technologies can modify protein structure and therefore can impact their gastrointestinal digestion, leading to different bioaccessibility outcomes. Heat-induced protein aggregation is a modification that commonly occurs during...
Article
Natural preservatives answer the consumer demand for long shelf-life foods, considering synthetic molecules are perceived as a health risk. Lysozyme is already used because of its muramidase activity against Gram-positive bacteria. It is also described active against some Gram-negative bacteria; membrane disruption would be involved, but the mechan...
Article
Research in the domain of antimicrobial molecules is nowadays a hot topic because of the increasing bacterial resistance against antibiotics; moreover, consumers demand for natural food preservatives is growing. Proteins and peptides from different origins, such as hen egg white lysozyme, seem promising candidates for the discovery of novel and nat...
Article
Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
Chapter
Scientific evidence and consumer awareness of the importance of diet in combination with a healthy lifestyle has led to an increased focus on the nutritional evaluation of certain foods such as eggs. Nutritional evaluation includes the nutrient quantification (per 100 g or per portion) of the food, which conveys the contribution of the nutrient con...
Article
L’œuf de poule est un ingrédient polyfonctionnel, c’est-à-dire qu’il peut remplir simultanément plusieurs fonctions technologiques dans un produit alimentaire formulé. Ses propriétés émulsifiantes, foisonnantes, gélifiantes, épaississantes, colorantes et aromatiques en font un ingrédient de base de la cuisine domestique et de l’agroalimentaire. Plu...
Article
La présente invention concerne l'utilisation d'un coproduit issu d'un procédé d'extraction du lysozyme à partir de blanc d'œuf, pour l'obtention d'au moins une protéine basique de blanc d'œuf. Ce coproduit est une solution obtenue à l'issue d'une étape d'extraction du lysozyme préalablement cristallisé à pH basique à partir d'un éluat contenant la...
Article
Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats
Patent
La présente invention concerne l'utilisation d'un coproduit issu d'un procédé d'extraction du lysozyme à partir de blanc d'oeuf, pour l'obtention d'au moins une protéine basique de blanc d'oeuf. Ce coproduit est une solution obtenue à l'issue d'une étape d'extraction du lysozyme préalablement cristallisé à pH basique à partir d'un éluat contenant l...
Article
Fractionnement de l'œuf et utilisation des fractions
Book
La filière de production et de transformation des œufs occupe une place majeure au sein des industries agroalimentaires avec une production mondiale estimée en 2007 à mille milliards d'œufs. Dotés de propriétés fonctionnelles très performantes, les œufs et les ovoproduits sont devenus omniprésents dans les aliments et constituent des atouts précieu...
Article
Full-text available
Hen egg is a polyfunctional ingredient as it can bring concurrently different functionalities in formulated foods. Its emulsifying, foaming, gelling, thickening, colouring and aromatising properties are largely researched. At industrial scale, egg is transformed in egg products of first (whole egg, yolk, albumen) or second (classical recipes) trans...
Book
La filière de production et de transformation des œufs occupe une place majeure au sein des industries agroalimentaires avec une production mondiale estimée en 2007 à mille milliards d'œufs. Dotés de propriétés fonctionnelles très performantes, les œufs et les ovoproduits sont devenus omniprésents dans les aliments et constituent des atouts précieu...
Book
La filière de production et de transformation des œufs occupe une place majeure au sein des industries agroalimentaires avec une production mondiale estimée en 2007 à mille milliards d'œufs. Dotés de propriétés fonctionnelles très performantes, les œufs et les ovoproduits sont devenus omniprésents dans les aliments et constituent des atouts précieu...
Book
La filière de production et de transformation des œufs occupe une place majeure au sein des industries agroalimentaires avec une production mondiale estimée en 2007 à mille milliards d'œufs. Dotés de propriétés fonctionnelles très performantes, les œufs et les ovoproduits sont devenus omniprésents dans les aliments et constituent des atouts précieu...
Article
A simplex polymerase chain reaction (PCR) has been applied for the specific detection of hen, duck, turkey, and guinea fowl in egg products using species-specific primers targeting the mitochondrial cytochrome b genes. The species-specific PCR yielded excellent results for identification of duck, turkey, and guinea fowl eggs in hen egg products, si...
Article
Full-text available
OVONUTRIAL is a French 3-year research project (2008-2010), gathering interdisciplinary teams (8 scientific and medical partners) specialized in biochemistry and egg science, human nutrition, immunochemistry and food allergy respectively, and the major French eggproducts companies, joined in an association. The project aims to evaluate the effects...
Article
Phosvitin (Pvt) is an egg yolk and a natural metal-chelating protein presenting excellent emulsion-stabilising properties. During emulsification process, proteins are able to adsorb at the oil droplet interface decreasing the interfacial tension and, at the same time, stabilise the colloidal system by the formation of an interfacial film. Even if P...
Article
Phosvitin, an egg yolk protein constituted by 50% of phosphorylated serines, presents good emulsifying properties whereas its interfacial properties are not yet clearly elucidated and remain object of discussion. Phosvitin has a high charge density and naturally forms aggregates through phosphocalcic bridges in egg yolk. This high charge density, d...
Article
Phosvitin is an egg yolk protein constituted by 50% of serines which are all phosphorylated. Because of this peculiarity, phosvitin has a high charge density and is known to be one of the most natural cation-binding proteins. In addition, phosvitin naturally forms aggregates through phosphocalcic bridges in egg yolk. This high charge density, doubl...
Chapter
Chicken riboflavin-binding/carrier protein (RfBP), also referred as flavoprotein or ovoflavoprotein, is a globular monomeric phosphoglycoprotein of approximate dimensions 50 × 40 × 35 Å. It has a molecular weight 29.2 kDa and one high-affinity riboflavin (vitamin B2) binding site. Unlike most egg proteins, RfBP is found in egg white and egg yolk of...
Chapter
Full-text available
Increased use of synthetic polymers in various applications like packaging films and coatings has led to serious ecological problems due to their nonbiodegradability (Mathlouthi 1986). In consequence, natural biopolymers are attractive for innovative uses as "green" materials, considering their renewable and biodegradable nature (De Graaf and Kolst...
Chapter
The ovalbumin gene family is composed of three genes: X, Y, and ovalbumin, which are expressed in the laying hen oviduct in response to steroid hormones (LeMeur et al. 1981; Stumph et al. 1983). They are found within a 40 kb region of the chicken genome in the order 5′-X-Y-ovalbumin-3′ (Royal et al. 1979) and share some sequence homologies establis...
Chapter
Early scientific reports described the toxicity of uncooked egg white in rats when administered orally. The resulting syndrome, with peculiar anomalies such as dermatitis, indicated malnutrition and especially vitamin B deficiency (Boas 1927). Later, this malnutrition was attributed to a lack of available biotin (vitamin H or B8), because of the bi...
Chapter
Among egg proteins, two are known for their excellent metal-ion-binding properties: ovotransferrin and phosvitin. The first exists in egg white, the second is a yolk protein. These binding properties allow certain biological processes to occur, particularly antioxidant and antibacterial activities.
Chapter
Hen egg yolk phosvitin is a phosphoglycoprotein that represents 4% of yolk dry matter. Of the known proteins, it is the most phosphorylated one; almost 50% of its amino acids are serine, out of which 90% are phosphorylated (Clark 1985). The high phosphorus content of phosvitin is responsible for its strong affinity for metal ions, particularly for...
Chapter
Egg white is generally presented as an aqueous solution of major and minor proteins. Structure and properties of major proteins are well known, whereas the minor proteins have been little studied, and all are not yet identified. Unfortunately, until recently no highly efficient methods were available to simultaneously analyze all the hen egg white...
Article
Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled the separation of 69 protein spots and their matching with major proteins, which were already known, and with minor proteins. Sixteen pr...
Article
Phosvitin is an egg yolk protein, constituted by 50% of serines, which are all phosphorylated. This singularity makes of phosvitin one of the most safety natural iron binding molecules. When hen egg yolk is used as emulsifying agent, the adsorption of phosvitin could alter this iron binding property. Consequently, this work was performed to better...
Article
Major hen egg white proteins have been widely studied for their functional properties but these studies still are unable to explain, alone, all of the biological properties of hen egg white. Hence, it is still interesting to produce pure and non-altered proteins to improve our knowledge on the biological properties of hen egg white. Presently, iden...
Article
The conformational changes of egg-white proteins, in a ternary-protein system, at the air–water interface have been studied. Three of the major egg-white proteins, ovalbumin, ovotransferrin and lysozyme, were studied with concentration ratios reflecting those in egg-white. Results were compared to those obtained in a previous work on protein denatu...
Article
Phosvitin (PVT) is one of the most relevant proteins of hen egg yolk as it could bind multivalent cations in a high quantity. In addition it is capable to stabilise emulsions. Generally, studies about emulsifying properties of protein deal with soluble proteins at a molecular state. However, technological processes and ionic strength conditions can...
Article
Egg white is widely used as an ingredient in the food industry owing to its excellent functional properties. The transformation of shell eggs into safe liquid, frozen, or spray-dried egg white with extended shelf life requires many technological operations that result in modifications to the egg white's functional properties. The present study high...
Article
Ovalbumin gene Y has been known as a member of the ovalbumin gene family since 1982, when its encoding gene was sequenced. In the present study, ovalbumin gene Y has been demonstrated as a new minor protein of hen egg white. This protein has been isolated by isoelectrofocalization and two-dimensional polyacrylamide gel electrophoresis and has been...
Article
Phosvitin (PVT) is one of the most relevant proteins of hen egg yolk as it could bind multivalent cations in a high quantity. In addition it is capable to stabilise emulsions. Generally, studies about emulsifying properties of protein deal with soluble proteins at a molecular state. However, technological processes and ionic strength conditions can...
Article
The iron binding capacity of egg yolk phosvitin was evaluated at different conditions of pH (3.0–7.0) and ionic strength (0.10–0.60). The best value was obtained at pH 6.5 and 0.15 M of ionic strength (115 μg of iron/mg of phosvitin). For pH values under 3.5, iron fixation was slow and weak. When increasing ionic strength at pH values higher than 5...
Article
Structural modifications of ovalbumin, ovotransferrin, and lysozyme at the air-water interface have been investigated using SDS-PAGE, both intrinsic and ANS fluorometry, and circular dichroism experiments. Ovalbumin contact with an interface induced an exposure of aromatic residues, a slight decrease in alpha-helix structures (-1.7%), and an increa...