François Baglinière

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Áreas de atuação

Participação em eventos

Produções bibliográficas

• BAGLINIÈRE, FRANÇOIS ; MATÉOS, AURÉLIE ; TANGUY, GAËLLE ; JARDIN, JULIEN ; BRIARD-BION, VALÉRIE ; ROUSSEAU, FLORENCE ; ROBERT, BENOÎT ; BEAUCHER, ERIC ; GAILLARD, JEAN LUC ; AMIEL, CAROLINE ; HUMBERT, GÉRARD ; DARY, ANNIE ; GAUCHERON, FRÉDÉRIC . Proteolysis of ultra high temperature-treated casein micelles by AprX enzyme from Pseudomonas fluorescens F induces their destabilisation. International Dairy Journal , v. 31, p. 55-61, 2013.

• BAGLINIÈRE, FRANÇOIS ; JARDIN, JULIEN ; MATÉOS, AURÉLIE ; BRIARD, VALÉRIE ; ROUSSEAU, FLORENCE ; ROBERT, BENOÎT ; BEAUCHER, ERIC ; HUMBERT, GÉRARD ; DARY, ANNIE ; GAILLARD, JEAN LUC ; AMIEL, CAROLINE ; GAUCHERON, FRÉDÉRIC . Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage. Food Chemistry , v. 135, p. 2593-2603, 2012.

• DEUTSCH, S.-M. ; PARAYRE, S. ; BOUCHOUX, A. ; GUYOMARC'H, F. ; DEWULF, J. ; DOLS-LAFARGUE, M. ; BAGLINIERE, F. ; COUSIN, F. J. ; FALENTIN, H. ; JAN, G. ; FOLIGNE, B. . Contribution of Surface -Glucan Polysaccharide to Physicochemical and Immunomodulatory Properties of Propionibacterium freudenreichii. Applied and Environmental Microbiology (Print) , v. 78, p. 1765-1775, 2012.

• DHERBECOURT, J. ; FALENTIN, H. ; JARDIN, J. ; MAILLARD, M.-B. ; BAGLINIERE, F. ; BARLOY-HUBLER, F. ; THIERRY, A. . Identification of a Secreted Lipolytic Esterase in Propionibacterium freudenreichii, a Ripening Process Bacterium Involved in Emmental Cheese Lipolysis. Applied and Environmental Microbiology (Print) , v. 76, p. 1181-1188, 2010.

Projetos de pesquisa

• 2010 - 2013

  Impact of thermo-resistant proteases from Pseudomonas species in the stability of UHT milk during its storage, Descrição: In the last decade, a number of different studies have tried to find the causes of the destabilisation of UHT milk. The main probable cause could be the presence of psychrotrophic species, particulary Pseudomonas's species, in raw milk . The objectives of this work were to appreciate the variability of the destabilization of UHT milk as a function of the strains of Pseudomonas and to understand the physico-chemical modifications of casein micelles induced by different strains of Pseudomonas fluorescens (9 strains were tested) and also by AprX, an extracellular protease produced by the strain of Pseudomonas fluorescens F. After inoculation of raw milk by these different strains and after addition of different concentrations of purified AprX protease in raw milk and UHT treatment, milk destabilization was determined at macroscopic, colloidal and molecular levels. . , Situação: Concluído; Natureza: Pesquisa. , Integrantes: François Baglinière - Coordenador / GAUCHERON, FRÉDÉRIC - Integrante.

• 2009 - 2010

  Impact of the Level of Expression of gtf, a Unique Polysaccharide Synthase-Encoding Gene in the Capsular Phenotype in Propionibacterium freudenreichii, Descrição: Many food-grade bacteria produce exopolysaccharides (EPS) that affect the texture of fermented food products and that may be involved in probiotic properties. Propionibacterium freudenreichii is a Gram-positive food-grade bacterium with reported probiotic capabilities that is widely used as starter in Swiss-type cheese. In this study, 68 strains of P. freudenreichii were screened for the β-glucan capsular phenotype by immunoagglutination with a specific antibody and for the presence of the gtf gene coding for polysaccharide synthase. All strains were positive for PCR amplification with gtf gene-specific primers, but the presence of β-glucan capsular EPS was detected for only 35% of the strains studied. Disruption of gtf in P. freudenreichii revealed that gtf is a unique gene involved in β-glucan capsular EPS production in P. freudenreichii. The gtf gene was transferred into and expressed in Lactococcus lactis, in which it conferred an agglutination-positive phenotype. Expression of the gtf gene was measured by performing quantitative reverse transcription-PCR assays with RNA from four capsular and three noncapsular strains. , Situação: Concluído; Natureza: Pesquisa. , Integrantes: François Baglinière - Integrante / DEUTSCH, S.-M. - Coordenador / Hélène Falentin - Integrante.

• 2009 - 2010

  Identification of a Secreted Lipolytic Esterase in Propionibacterium freudenreichii, a Ripening Process Bacterium Involved in Emmental Cheese Lipolysis, Descrição: Lipolysis plays an important role in the formation of cheese flavor. In Emmental cheese, the main part of lipolysis has been associated with the presence of Propionibacterium freudenreichii, a species used as a ripening culture. Our aim was to identify the most probable lipolytic esterase(s) involved in cheese lipolysis by P. freudenreichii. Since cheese lipolysis mainly occurs during P. freudenreichii growth, we hypothesized that P. freudenreichii possesses secreted lipolytic esterase(s). For 12 putative esterase genes previously identified from the genome of P. freudenreichii CIRM1, the level of expression was quantified by real-time reverse transcriptase (RT)-PCR, and the subcellular localization of esterases was predicted in silico. The esterase activity in extracellular and intracellular extracts of P. freudenreichii was characterized by zymography, and the extracellular esterases were identified by mass spectrometry. Finally, the best candidate was overexpressed in the same strain. , Situação: Concluído; Natureza: Pesquisa. , Integrantes: François Baglinière - Integrante / DHERBECOURT, J. - Integrante / Hélène Falentin - Coordenador / Anne THIERRY - Integrante.

• 2008 - 2008

  Study of a new prebiotic : identification and valorization, Descrição: Prebiotics are non-digestible food ingredients that stimulate the growth and activity of bacteria in the digestive system in ways claimed to be beneficial to health. The objective of this work was to study the benefit of a new prebiotic (GalactoOligoSaccharide, GOS) on the growth of different bacterial genus probiotics (lactobacillus, bifidobacterium...) in order to market it.. , Situação: Concluído; Natureza: Pesquisa. , Integrantes: François Baglinière - Coordenador / Laurent Lassalle - Integrante.

• 2007 - 2007

  Tutoring of good processing for the conservation and the valorization of food products in Madagascar, Descrição: Madagascar is one of the poorest countries of the world. In 2004, the gross national product (GNP) was 5.19 billion of dollars. The Malagasy economy is essentially agricultural (78% of the workers). The objective of this project was to tutor farmers (region of Ambositra) of good processing for the conservation and the valorization of food products.. , Situação: Concluído; Natureza: Pesquisa. , Integrantes: François Baglinière - Coordenador / Marine Chatelin - Integrante.

• 2005 - 2005

  Inactivation of a gene of interest in chicken, Descrição: In chicken farming, there are chickens with a phenotype called "fat" and others with a phenotype called "lean" . Studies have shown that only "fat" chickens had a gene called G5-5 in their genome. The objective of this work was to inactivate this gene, with the siRNA method, to determine what phenotype it encodes.. , Situação: Concluído; Natureza: Pesquisa. , Integrantes: François Baglinière - Integrante / Christian Diot - Coordenador.