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Consensus on the Management of Anesthetic Agents During Digestive Motility Measurements and Proposal of a Standardized Protocol for Anesthesia (French Neuro Gastroenterology Group GFNG and Committee of Anesthetic French Experts)
No full textInternational audienceIntroduction Techniques for measuring digestive motility are becoming increasingly precise and enable therapeutic interventions. However, while most of these interventions require general anesthesia, there is limited data on the impact of anesthetic agents on these measurements, and no standardized anesthesia protocol currently exists to guide such procedures. Our working group carried out two Delphi processes involving experts in neurogastroenterology and anesthesiology to reach a consensus on which drugs affect these measurements and to establish an anesthesia protocol. Method Two expert groups were formed, comprising 13 neurogastroenterology experts from the French Neuro‐Gastroenterology Group (GFNG) and 15 full‐ or associate professors in anesthesia and intensive care. The first Delphi process involved the neurogastroenterologists and aimed to identify which anesthetic drugs influenced digestive pressure measurements. The second Delphi process, involving anesthetists, sought to develop an anesthesia protocol. Each expert indicated their level of agreement with each statement using a 6‐point Likert scale. A statement was endorsed when at least 80% of experts agreed with it. The strength of evidence for each statement was evaluated using the GRADE system. Results The Delphi process with neurogastroenterologists was conducted over three rounds and ultimately resulted in 91 amendments. The second Delphi process with anesthetists took place over two rounds and included 28 amendments, leading to the development of an anesthesia protocol. Conclusion To our knowledge, this work is the first to establish an expert consensus on anesthetic agents that can affect digestive motility measurements and to propose an anesthesia protocol that accounts for the needs of neurogastroenterologists
Inégalités scolaires et professionnelles. Nouveaux regards
No full textInternational audienceComment se forment et s’agrègent les inégalités tout au long des parcours scolaires et professionnels ? Comment mesurer et analyser les effets croisés des différentes formes d’inégalités ? Quelles nouvelles formes d’inégalités émergent dans le contexte éducatif et professionnel actuel ? Les opportunités offertes par l’approche longitudinale invitent plus particulièrement à questionner et à décortiquer cette sédimentation des inégalités, à la fois causes et conséquences, au sein des trajectoires scolaires et professionnelles. Cette trentième édition des journées du longitudinal constitue une occasion privilégiée d’apporter de nouveaux regards sur ces phénomènes sociaux, en axant notamment la réflexion sur les sources et les effets de ces inégalités, sur les méthodologies employées pour les appréhender et sur les parcours et trajectoires qui les illustrent ou les confrontent
Snow algae exhibit diverse motile behaviors and thermal responses
No full textInternational audienceABSTRACT Snow algal blooms influence snow and glacier melt dynamics, yet the mechanisms involved in community assemblage, development, and dispersal are not well understood. While microbial swimming behavior contributes significantly to the productivity and organization of aquatic and terrestrial microbiomes, the potential impact of algal cell motility in melting snow on the formation of visible, large-scale surface bloom patterns is largely unknown. Here, using video tracking and phototaxis experiments of unique isolates, we evaluated the motility of diverse snow algal taxa from green, red, and golden colored snow blooms in response to light and thermal gradients. We show that many species are efficient cryophilic microswimmers with speed thermal optima below 10°C although taxa with cryotolerant swimming traits were also identified. The significant motility of snow algae at low temperatures, a result of specialized adaptations, supports the importance of active movement in the life histories of algae inhabiting snow meltwater. However, diversity in swimming performance and behavior reveal a range of evolutionary outcomes and sensitivity of motile life stages to dynamic environments. IMPORTANCE Swimming motility is a fundamental mechanism that controls the assembly, structure, and productivity of microbiomes across diverse environments and is highly sensitive to temperature. Especially, the role of cell swimming activity in algal bloom formation at the very low temperatures of snowmelt has been hypothesized, but not studied. By examining the movement patterns of snow algae and modeling the thermal response curves of swimming speed, the data reveal the key role of active cell movement that may have further important impacts on the microbial ecology and melt rates of snow and ice in polar and alpine regions
Lattice Structure Optimization Targeting to Enhance the Thermal Performance of An Injection Mold
No full textInternational audienceThe thermal performance of injection molds is critical for achieving high manufacturing efficiency and product quality. This study explores the optimization of lattice structures to enhance heat transfer and cooling effectiveness in injection molds. Two lattice configurations aligned and offset were investigated using computational fluid dynamics in COMSOL Multiphysics, with a focus on evaluating both heat flux and pressure drop characteristics. The offset configuration, which demonstrated approximately 12% higher heat flux while maintaining an acceptable pressure drop, was identified as the optimal design for superior heat dissipation. An optimization framework, integrating design of experiments and surrogate modeling, was employed to determine the lattice parameters that maximize thermal performance while preserving structural stability. These findings underscore the potential of the offset lattice configuration to reduce cycle times and improve product quality, thereby advancing more efficient and sustainable injection molding practices
Etude d'évolution du secteur de la Charcuterie et assimilés - Oqali - Données 2010, 2013 et 2020: Rapport détaillé - Edition 2025
No full textCette étude décrit l’évolution de l’offre, des informations étiquetées et de la composition nutritionnelle des produits du secteur de la Charcuterie et assimilés entre 2010 (T0, n= 1164 couvrant 53% du marché), 2013 (T1, n=1726 couvrant 52% du marché) et 2020 (T2, n= 4533 couvrant 81% du marché). Renouvellement de l’offre importantL'offre par famille (39 familles étudiées) reste globalement stable en nombres de références ou en volume de ventes, entre 2013 et 2020. Néanmoins, un renouvellement de l'offre important est noté, signe d’une dynamique de mise sur le marché/retrait de produits : 79% des produits 2020 correspondent à des produits ajoutés (n=3559).Des informations étiquetées globalement stablesL'information nutritionnelle étiquetée évolue peu entre 2013 et 2020, à l'échelle du secteur entier : seule la fréquence de présence des portions indiquées diminue significativement (-25 pp). Des progrès dans la composition nutritionnelle limités à quelques famillesLes évolutions significatives des valeurs nutritionnelles moyennes, observées pour ce secteur, concernent un nombre relativement limité des 39 familles étudiées, entre 2013 et 2020 :- Pour les matières grasses : à la baisse pour 5 familles (Assortiments de charcuteries ; Jambon cuit, épaule cuite et rôti de porc supérieur ; Salami ; Saucisses à pâte fine ; Saucisses et saucissons cuits) et à la hausse pour 3 familles (Jambon cuit, épaule cuite et rôti de porc ; Jambon et rôti de volaille ; Mousse de canard) ;- Pour les acides gras saturés : à la baisse pour 5 familles (Assortiments de charcuteries ; Salami ; Saucisses à pâte fine ; Saucisses et saucissons cuits ; Saucissons secs et saucisses sèches de porc), et à la hausse pour 1 famille (Jambon cuit, épaule cuite et rôti de porc)- Pour les protéines : à la hausse pour 6 familles (Jambon cru et jambon sec ; Jambon cuit, épaule cuite et rôti de porc supérieur ; Jambon cuit, épaule cuite et rôti de porc supérieur_réduit en sel ; Pâté_mousse de foie de porc ; Rillettes de porc ; Salami)- Pour le sel : à la baisse pour 6 familles (Autres saucisses ; Jambon cru et jambon sec ; Jambon cuit, épaule cuite et rôti de porc supérieur_réduit en sel ; Jambon et rôti de volaille supérieur ; Lardons et poitrine de porc_réduit en sel ; Pâté_mousse de foie de porc) et à la hausse pour 1 famille (Lardons et bacon de volaille)Ces évolutions peuvent être liées au renouvellement de l’offre mais peuvent également traduire de potentielles reformulations par les industriels pour certaines familles.En pondérant par les parts de marché, les évolutions significatives des valeurs nutritionnelles moyennes par famille sont plus nombreuses, à la hausse comme à la baisse.A l’échelle du secteur entier, les teneurs moyennes pondérées en matières grasses, acides gras saturés et sel diminuent, alors que la teneur moyenne pondérée en protéines augmente. Malgré des reformulations et un renouvellement de l’offre qui vont dans le sens d’une diminution des teneurs moyennes pour les matières grasses, les acides gras saturés et le sel, les choix opérés par les consommateurs, vont dans le sens d’une augmentation des teneurs moyennes pondérées pour l’ensemble des nutriments étudiés.Une faible proportion des produits affichant un Nutri-ScoreEn 2020, peu de références de ce secteur apposent le Nutri-Score (16% des références, n=710) et celles-ci sont très majoritairement classées C, D et E (respectivement 27%, 32% et 30% soit 89% des produits porteurs du logo). Les produits avec Nutri-Score sont principalement des produits de marques de distributeurs (66%) et de marques nationales (23%).Impact de l’apposition du Nutri-Score sur la composition des produits avec Nutri-Score et leurs parts de marchéL’étude des valeurs nutritionnelles des produits avec et sans Nutri-Score montre que pour la plupart des couples familles/nutriments, les produits avec Nutri-Score possèdent des teneurs en nutriments comparables aux produits sans Nutri-Score. En pondérant par les parts de marché, les évolutions significatives des valeurs nutritionnelles moyennes sont plus nombreuses. Les produits avec Nutri-Score peuvent être mieux ou moins bien positionnés que les produits sans Nutri-Score selon les familles et/ou nutriments.De manière plus générale, à l’échelle du secteur entier, l’apposition du Nutri-Score, possible à partir de 2017, n’a pas été associée à une évolution significative des parts de marché ni des valeurs nutritionnelles en considérant les produits présents à la fois en 2013 et 2020
Integrating Chemical, Sensory, and Expert Knowledge Data for Predicting Odor Profiles in Complex Mixtures
No full textInternational audienc
Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken
No full textInternational audienceThe overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionary salt. This study investigated how different culinary practices affect the saltiness of chickens. Chicken breasts were boiled in a standard homestyle bouillon (broth). Table salt was added to the broth or on the plate after cooking. Two salt concentrations, regular (6.5 mmol of Na + per 100 g of cooked chicken) and low (4.1 mmol of Na + per 100 g of cooked chicken), were compared. Additionally, we applied the following flavor treatments: rosemary, smoked bacon, and smoked garlic. The saltiness, sweetness, sourness, bitterness, and overall aroma of the warm chicken samples were evaluated by 158 untrained consumers. Saltiness adequacy was measured on a just-about-right (JAR) scale. Based on the results, no significant differences in saltiness intensity were observed between the two salting practices (p > 0 2). Regarding the flavor additions, a significant odor-induced increase in saltiness was observed when smoked bacon flavoring was combined with salting on the plate (p = 0 02). The JAR results indicated that adding smoked garlic flavoring to the broth allows a 33% reduction in salt content without compromising taste, suggesting that smoked garlic has a strong odor-induced saltiness enhancement effect and may be a viable option for salt reduction strategies. This study provides a basis for improving discretionary salt use practices that can be easily adopted by consumers, potentially aiding in reducing salt intake from chicken dishes without compromising flavor, and offering insights that may apply to other meat types
Oxysterols, age-related-diseases and nutritherapy: Focus on 7-ketocholesterol and 7β-hydroxycholesterol
No full textInternational audienceAge-related diseases are often associated with a disruption of RedOx balance that can lead to lipid peroxidation with the formation of oxysterols, especially those oxidized on carbon-7: 7-ketocholesterol (also known as 7-oxo-cholesterol) and 7β-hydroxycholesterol. Like cholesterol, these oxysterols have 27 carbons, they are composed of a sterane nucleus and have a hydroxyl function in position 3. The oxysterols 7-ketocholesterol and 7β-hydroxycholesterol are mainly formed by cholesterol autoxidation and are biomarkers of oxidative stress. These two oxysterols are frequently found at increased levels in the biological fluids (plasma, cerebrospinal fluid), tissues and/or organs (arterial wall, retina, brain) of patients with age-related diseases, especially cardiovascular diseases, neurodegenerative diseases (mainly Alzheimer’s disease), ocular diseases (cataract, age-related macular degeneration), and sarcopenia. Depending on the cell type considered, 7-ketocholesterol and 7β-hydroxycholesterol induce either caspase- dependent or -independent types of cell death associated with mitochondrial and peroxisomal dysfunctions, autophagy and oxidative stress. The caspase dependent type of cell death associated with oxidative stress and autophagy is defined as oxiapoptophagy. These two oxysterols are also inducers of inflammation. These biological features associated with the toxicity of 7-ketocholesterol, and 7β-hydroxycholesterol are often observed in patients with age-related diseases, suggesting an involvement of these oxysterols in the pathophysiology of these disorders. The cytotoxic effects of 7-ketocholesterol and 7β-hydroxycholesterol are counteracted on different cell models by representative nutrients of the Mediterranean diet: ω3 and ω9 fatty acids, polyphenols, and tocopherols. There are also evidences, mainly in cardiovascular diseases, of the benefits of α-tocopherol and phenolic compounds. These in vitro and in vivo observations on 7-ketocholesterol and 7β-hydroxycholesterol, which are frequently increased in age-related diseases, reinforce the interest of nutritherapeutic treatments to prevent and/or cure age-related diseases currently without effective therapies
Heterozygous Missense Variants in the ATPase Phospholipid Transporting 9A Gene, ATP9A , Alter Dendritic Spine Maturation and Cause Dominantly Inherited Nonsyndromic Intellectual Disability
No full textInternational audienceIntellectual disability is a neurodevelopmental disorder, affecting 2%–3% of the population, with a genetic cause in the majority of cases. ATP9A (Online Mendelian Inheritance in Man (OMIM) ∗ 609126, NM_006045.3) has recently been added to the list of candidate genes involved in this disorder with the identification of biallelic truncating variants in patients with a neurodevelopmental disorder. In this study, we propose a novel mode of inheritance for ATP9A ‐related disorders with the identification of five de novo heterozygous missense variants (p.(Thr393Arg), p.(Glu400Gln), p.(Lys461Glu), p.(Gly552Ala), and p.(His713Asp)), in patients with intellectual disability. In a patient with a similar phenotype, we also identified two truncating variants in ATP9A (p.(Arg145 ∗ ), p.(Glu901 ∗ )), adding a novel family to the six already described in the literature with the recessive mode of inheritance. Functional studies were performed to assess the pathogenicity of these variants. Overexpression of four selected missense mutant forms of Atp9a in HeLa cells and in primary neuronal cultures led to a loss of mature dendritic spines. In HeLa cells, the endosomal localization of the protein encoded by three of these missense variants was preserved whereas the fourth remained blocked in the endoplasmic reticulum. To mimic the effect on neuronal morphology and spine density of nonsense variants, small hairpin RNAs (shRNAs) were used. They induced a decreased expression of ATP9A , affecting the neuronal arborization by decreasing the number of dendrites per neuron. Our results therefore demonstrate the pathogenicity of ATP9A heterozygous missense variants and confirm the role of ATP9A in neuronal maturation and in brain wiring during development. They strengthen the association of ATP9A with neurodevelopmental disorders and demonstrate that a double mode of inheritance should be considered for ATP9A ‐related disorders