Publications associées à Glande salivaire

Difference in astringency of the main pea protein fractions

Francesco Stellacci, Hanna Fanny Clarisse Lesme

Interactions between food and saliva govern complex mouthfeel perceptions such as astringency. Herein, we present a study of the interactions of salivary proteins with the main pea protein fractions that are obtained by isoelectric and salt precipitation ( ...

Elsevier Sci Ltd2023

On the durability of surgical masks after simulated handling and wear

Véronique Michaud, Vincent Marc Varanges, Jian Wang, Baris Çaglar, Yann Albert Gérard Lebaupin, René M. Rossi

After the spread of COVID-19, surgical masks became highly recommended to the public. They tend to be handled and used multiple times, which may impact their performance. To evaluate this risk, surgical masks of Type IIR were submitted to four simulated tr ...

Nature Research2022

Metabolic, cellular and defense responses to single and co-exposure to carbamazepine and methylmercury in Dreissena polymorpha

Florian Frédéric Vincent Breider, Dominique Grandjean

Carbamazepine (CBZ) and Hg are widespread and persistent micropollutants in aquatic environments. Both pollutants are known to trigger similar toxicity mechanisms, e.g. reactive oxygen species (ROS) production. Here, their effects were assessed in the zebr ...

2022

FIBCD1 Binds Aspergillus fumigatus and Regulates Lung Epithelial Response to Cell Wall Components

Lalit Kumar Dubey

Aspergillus fumigatus (A. fumigatus) is a ubiquitous fungus of clinical importance associated with development of various pulmonary diseases and allergic hypersensitivity reactions. It is protected against environmental stress by a cell wall that contains ...

FRONTIERS MEDIA SA2018

3D Printing of Rat Salivary Glands: The Submandibular-Sublingual Complex

Alessandro Daducci

The morphology and the functionality of the murid glandular complex, composed of the submandibular and sublingual salivary glands (SSC), were the object of several studies conducted mainly using magnetic resonance imaging (MRI). Using a 4.7 T scanner and a ...

Wiley-Blackwell2014

Electrochemical Pseudo-Titration of Water-Soluble Antioxidants

Hubert Girault, Andreas Stephan Lesch, Fernando Cortes Salazar, Alice Adei Neequaye

An amperometric test for the antioxidant power (AOP) of biological and food samples is presented. The gist of the method is to measure by linear sweep voltammetry the anodic current produced during the oxidation of the labile species present in the sample ...

Wiley-Blackwell2013

Droplet-based Liquid-Liquid Extraction and On-Chip IR-Waveguide-Spectroscopy Detection of Cocaine in Human Saliva

Nico de Rooij, Hans Peter Herzig, Peter Van der Wal, Lubos Hvozdara, Philip Wägli, Yu-Chi Chang

We present a portable microsystem to quantitatively detect cocaine in human saliva. The chip combines a simple microfluidic method for multiphase liquid-liquid extraction to transfer cocaine from IR-light absorbing saliva to an IRtransparent solvent with t ...

2012

Single Mode Mid-infrared Waveguide for Evanescent Sensor Scheme in Liquids

Hans Peter Herzig, Vincent Paeder, Lubos Hvozdara, Philip Wägli, Yu-Chi Chang

A Si/Ge based, single mode, mid-infrared optical waveguide, is used as an evanescent sensor in liquid matrix. The selectivity is achieved by the use of quantum cascade lasers (QCLs) tuned to the maximum absorption of a given analyte. The cocaine detection ...

2011

The Plasmodium eukaryotic initiation factor-2alpha kinase IK2 controls the latency of sporozoites in the mosquito salivary glands

Sporozoites, the invasive form of malaria parasites transmitted by mosquitoes, are quiescent while in the insect salivary glands. Sporozoites only differentiate inside of the hepatocytes of the mammalian host. We show that sporozoite latency is an active p ...

Rockefeller University Press2010

Influence of emulsion composition on lubrication capacity and texture perception

Stefano Mischler

P>The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were compar ...

2009