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Items: 37

1.

Using a dynamic artificial digestive system to investigate heme iron nitrosylation during gastro-intestinal transit.

de La Pomélie D, Santé-Lhoutellier V, Sayd T, Théron L, Gatellier P.

Food Chem. 2019 May 30;281:231-235. doi: 10.1016/j.foodchem.2018.12.094. Epub 2019 Jan 2.

PMID:
30658752
2.

A mix of dietary fermentable fibers improves lipids handling by the liver of overfed minipigs.

Mohamed AB, Rémond D, Chambon C, Sayd T, Hébraud M, Capel F, Cohade B, Hafnaoui N, Béchet D, Coudy-Gandilhon C, Migné C, David J, Dardevet D, Doré J, Polakof S, Savary-Auzeloux I.

J Nutr Biochem. 2018 Dec 8;65:72-82. doi: 10.1016/j.jnutbio.2018.12.002. [Epub ahead of print]

PMID:
30654277
3.

To what extent does the nitrosation of meat proteins influence their digestibility?

Théron L, Chambon C, Sayd T, De La Pomélie D, Santé-Lhoutellier V, Gatellier P.

Food Res Int. 2018 Nov;113:175-182. doi: 10.1016/j.foodres.2018.06.071. Epub 2018 Jun 30.

PMID:
30195510
4.

Deciphering PSE-like muscle defect in cooked hams: A signature from the tissue to the molecular scale.

Théron L, Sayd T, Chambon C, Vénien A, Viala D, Astruc T, Vautier A, Santé-Lhoutellier V.

Food Chem. 2019 Jan 1;270:359-366. doi: 10.1016/j.foodchem.2018.07.081. Epub 2018 Jul 21.

PMID:
30174059
5.

Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption.

Martin OCB, Naud N, Taché S, Debrauwer L, Chevolleau S, Dupuy J, Chantelauze C, Durand D, Pujos-Guillot E, Blas-Y-Estrada F, Urbano C, Kuhnle GGC, Santé-Lhoutellier V, Sayd T, Viala D, Blot A, Meunier N, Schlich P, Attaix D, Guéraud F, Scislowski V, Corpet DE, Pierre FHF.

Cancer Prev Res (Phila). 2018 Sep;11(9):569-580. doi: 10.1158/1940-6207.CAPR-17-0361. Epub 2018 Jun 28.

PMID:
29954759
6.

Combined in vivo and in silico approaches for predicting the release of bioactive peptides from meat digestion.

Sayd T, Dufour C, Chambon C, Buffière C, Remond D, Santé-Lhoutellier V.

Food Chem. 2018 May 30;249:111-118. doi: 10.1016/j.foodchem.2018.01.013. Epub 2018 Jan 2.

PMID:
29407913
7.

Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat.

de La Pomélie D, Santé-Lhoutellier V, Sayd T, Gatellier P.

Food Chem. 2018 Mar 15;243:295-304. doi: 10.1016/j.foodchem.2017.09.135. Epub 2017 Sep 28.

PMID:
29146341
8.

Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential.

Ferraro V, Gaillard-Martinie B, Sayd T, Chambon C, Anton M, Santé-Lhoutellier V.

Int J Biol Macromol. 2017 Apr;97:55-66. doi: 10.1016/j.ijbiomac.2016.12.068. Epub 2016 Dec 27.

PMID:
28038914
9.

Digestion of cooked meat proteins is slightly affected by age as assessed using the dynamic gastrointestinal TIM model and mass spectrometry.

Denis S, Sayd T, Georges A, Chambon C, Chalancon S, Santé-Lhoutellier V, Blanquet-Diot S.

Food Funct. 2016 Jun 15;7(6):2682-91. doi: 10.1039/c6fo00120c. Epub 2016 May 17.

PMID:
27185090
10.

Quantification of peptides released during in vitro digestion of cooked meat.

Sayd T, Chambon C, Santé-Lhoutellier V.

Food Chem. 2016 Apr 15;197 Pt B:1311-23. doi: 10.1016/j.foodchem.2015.11.020. Epub 2015 Nov 17.

PMID:
26675873
11.

Application to proteomics to understand and modify meat quality.

Gobert M, Sayd T, Gatellier P, Santé-Lhoutellier V.

Meat Sci. 2014 Nov;98(3):539-43. doi: 10.1016/j.meatsci.2014.06.035. Epub 2014 Jun 30.

PMID:
25041652
12.

Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris.

Ursu AV, Marcati A, Sayd T, Sante-Lhoutellier V, Djelveh G, Michaud P.

Bioresour Technol. 2014 Apr;157:134-9. doi: 10.1016/j.biortech.2014.01.071. Epub 2014 Jan 25.

PMID:
24534795
13.

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

Bax ML, Sayd T, Aubry L, Ferreira C, Viala D, Chambon C, Rémond D, Santé-Lhoutellier V.

Food Chem. 2013 Feb 15;136(3-4):1249-62. doi: 10.1016/j.foodchem.2012.09.049. Epub 2012 Sep 20.

PMID:
23194521
14.

Early post-mortem sarcoplasmic proteome of porcine muscle related to lipid oxidation in aged and cooked meat.

Sayd T, Chambon C, Laville E, Lebret B, Gilbert H, Gatellier P.

Food Chem. 2012 Dec 15;135(4):2238-44. doi: 10.1016/j.foodchem.2012.07.079. Epub 2012 Jul 25.

PMID:
22980797
15.

Effect of a high-fat challenge on the proteome of human postprandial plasma.

Dejeans N, Herosimczyk A, Sayd T, Chambon C, Martin JF, Maier JA, Tauveron I, Mazur A.

Clin Nutr. 2013 Jun;32(3):468-71. doi: 10.1016/j.clnu.2012.05.017. Epub 2012 Jun 19.

PMID:
22721722
16.

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation.

Promeyrat A, Sayd T, Laville E, Chambon C, Lebret B, Gatellier P.

Food Chem. 2011 Aug 1;127(3):1097-104. doi: 10.1016/j.foodchem.2011.01.108. Epub 2011 Jan 31.

PMID:
25214101
17.

Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham.

Théron L, Sayd T, Pinguet J, Chambon C, Robert N, Santé-Lhoutellier V.

Meat Sci. 2011 May;88(1):82-90. doi: 10.1016/j.meatsci.2010.12.006. Epub 2010 Dec 13.

PMID:
21236590
18.

Skeletal muscle proteomics in livestock production.

Picard B, Berri C, Lefaucheur L, Molette C, Sayd T, Terlouw C.

Brief Funct Genomics. 2010 May;9(3):259-78. doi: 10.1093/bfgp/elq005. Epub 2010 Mar 21. Review.

PMID:
20308039
19.

Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization.

Laville E, Sayd T, Morzel M, Blinet S, Chambon C, Lepetit J, Renand G, Hocquette JF.

J Agric Food Chem. 2009 Nov 25;57(22):10755-64. doi: 10.1021/jf901949r.

PMID:
19860418
20.

Differences in pig muscle proteome according to HAL genotype: implications for meat quality defects.

Laville E, Sayd T, Terlouw C, Blinet S, Pinguet J, Fillaut M, Glénisson J, Chérel P.

J Agric Food Chem. 2009 Jun 10;57(11):4913-23. doi: 10.1021/jf900286x.

PMID:
19449875
21.

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality.

Kwasiborski A, Sayd T, Chambon C, Santé-Lhoutellier V, Rocha D, Terlouw C.

Meat Sci. 2008 Dec;80(4):982-96. doi: 10.1016/j.meatsci.2008.04.032. Epub 2008 May 7.

PMID:
22063827
22.

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender.

Kwasiborski A, Sayd T, Chambon C, Santé-Lhoutellier V, Rocha D, Terlouw C.

Meat Sci. 2008 Dec;80(4):968-81. doi: 10.1016/j.meatsci.2008.04.028. Epub 2008 May 4.

PMID:
22063826
23.

Phospho-proteomic approach to identify new targets of leucine deprivation in muscle cells.

Talvas J, Obled A, Sayd T, Chambon C, Mordier S, Fafournoux P.

Anal Biochem. 2008 Oct 1;381(1):148-50. doi: 10.1016/j.ab.2008.05.038. Epub 2008 Jul 9.

PMID:
18619411
24.

Human Proteinpedia enables sharing of human protein data.

Mathivanan S, Ahmed M, Ahn NG, Alexandre H, Amanchy R, Andrews PC, Bader JS, Balgley BM, Bantscheff M, Bennett KL, Björling E, Blagoev B, Bose R, Brahmachari SK, Burlingame AS, Bustelo XR, Cagney G, Cantin GT, Cardasis HL, Celis JE, Chaerkady R, Chu F, Cole PA, Costello CE, Cotter RJ, Crockett D, DeLany JP, De Marzo AM, DeSouza LV, Deutsch EW, Dransfield E, Drewes G, Droit A, Dunn MJ, Elenitoba-Johnson K, Ewing RM, Van Eyk J, Faca V, Falkner J, Fang X, Fenselau C, Figeys D, Gagné P, Gelfi C, Gevaert K, Gimble JM, Gnad F, Goel R, Gromov P, Hanash SM, Hancock WS, Harsha HC, Hart G, Hays F, He F, Hebbar P, Helsens K, Hermeking H, Hide W, Hjernø K, Hochstrasser DF, Hofmann O, Horn DM, Hruban RH, Ibarrola N, James P, Jensen ON, Jensen PH, Jung P, Kandasamy K, Kheterpal I, Kikuno RF, Korf U, Körner R, Kuster B, Kwon MS, Lee HJ, Lee YJ, Lefevre M, Lehvaslaiho M, Lescuyer P, Levander F, Lim MS, Löbke C, Loo JA, Mann M, Martens L, Martinez-Heredia J, McComb M, McRedmond J, Mehrle A, Menon R, Miller CA, Mischak H, Mohan SS, Mohmood R, Molina H, Moran MF, Morgan JD, Moritz R, Morzel M, Muddiman DC, Nalli A, Navarro JD, Neubert TA, Ohara O, Oliva R, Omenn GS, Oyama M, Paik YK, Pennington K, Pepperkok R, Periaswamy B, Petricoin EF, Poirier GG, Prasad TS, Purvine SO, Rahiman BA, Ramachandran P, Ramachandra YL, Rice RH, Rick J, Ronnholm RH, Salonen J, Sanchez JC, Sayd T, Seshi B, Shankari K, Sheng SJ, Shetty V, Shivakumar K, Simpson RJ, Sirdeshmukh R, Siu KW, Smith JC, Smith RD, States DJ, Sugano S, Sullivan M, Superti-Furga G, Takatalo M, Thongboonkerd V, Trinidad JC, Uhlen M, Vandekerckhove J, Vasilescu J, Veenstra TD, Vidal-Taboada JM, Vihinen M, Wait R, Wang X, Wiemann S, Wu B, Xu T, Yates JR, Zhong J, Zhou M, Zhu Y, Zurbig P, Pandey A.

Nat Biotechnol. 2008 Feb;26(2):164-7. doi: 10.1038/nbt0208-164. No abstract available.

PMID:
18259167
25.

Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat.

Laville E, Sayd T, Terlouw C, Chambon C, Damon M, Larzul C, Leroy P, Glénisson J, Chérel P.

J Agric Food Chem. 2007 Jul 11;55(14):5834-41. Epub 2007 Jun 13.

PMID:
17567033
26.

Plasma proteome analysis: 2D gels and chips.

Herosimczyk A, Dejeans N, Sayd T, Ozgo M, Skrzypczak WF, Mazur A.

J Physiol Pharmacol. 2006 Nov;57 Suppl 7:81-93. Review.

27.

Differential expression of sarcoplasmic proteins in four heterogeneous ovine skeletal muscles.

Hamelin M, Sayd T, Chambon C, Bouix J, Bibé B, Milenkovic D, Leveziel H, Georges M, Clop A, Marinova P, Laville E.

Proteomics. 2007 Jan;7(2):271-80.

28.

Proteomic analysis of ovine muscle hypertrophy.

Hamelin M, Sayd T, Chambon C, Bouix J, Bibé B, Milenkovic D, Leveziel H, Georges M, Clop A, Marinova P, Laville E.

J Anim Sci. 2006 Dec;84(12):3266-76.

PMID:
17093219
29.

Proteomic analysis of human whole and parotid salivas following stimulation by different tastes.

Neyraud E, Sayd T, Morzel M, Dransfield E.

J Proteome Res. 2006 Sep;5(9):2474-80.

PMID:
16944961
30.

Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins.

Morzel M, Gatellier P, Sayd T, Renerre M, Laville E.

Meat Sci. 2006 Jul;73(3):536-43. doi: 10.1016/j.meatsci.2006.02.005. Epub 2006 Apr 3.

PMID:
22062494
31.

Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color development.

Sayd T, Morzel M, Chambon C, Franck M, Figwer P, Larzul C, Le Roy P, Monin G, Chérel P, Laville E.

J Agric Food Chem. 2006 Apr 5;54(7):2732-7.

PMID:
16569068
32.

Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables.

Zamora F, Aubry L, Sayd T, Lepetit J, Lebert A, Sentandreu MA, Ouali A.

Meat Sci. 2005 Dec;71(4):730-42. doi: 10.1016/j.meatsci.2005.05.021. Epub 2005 Jul 15.

PMID:
22061219
33.

Proteomic analysis reveals changes in the liver protein pattern of rats exposed to dietary folate deficiency.

Chanson A, Sayd T, Rock E, Chambon C, Santé-Lhoutellier V, Potier de Courcy G, Brachet P.

J Nutr. 2005 Nov;135(11):2524-9.

PMID:
16251605
34.

Characterisation of PSE zones in semimembranosus pig muscle.

Laville E, Sayd T, Santé-Lhoutellier V, Morzel M, Labas R, Franck M, Chambon C, Monin G.

Meat Sci. 2005 May;70(1):167-72. doi: 10.1016/j.meatsci.2004.12.008.

PMID:
22063293
35.

Effects of a quantitative trait locus for muscle hypertrophy from Belgian Texel sheep on carcass conformation and muscularity.

Laville E, Bouix J, Sayd T, Bibé B, Elsen JM, Larzul C, Eychenne F, Marcq F, Georges M.

J Anim Sci. 2004 Nov;82(11):3128-37.

PMID:
15542458
36.

Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures.

Morzel M, Chambon C, Hamelin M, Santé-Lhoutellier V, Sayd T, Monin G.

Meat Sci. 2004 Aug;67(4):689-96. doi: 10.1016/j.meatsci.2004.01.008.

PMID:
22061819
37.

Spatial distribution of myosin heavy chain isoforms and lactate dehydrogenase M4 in the limb musculature of two crossbred lambs.

Sayd T, Mera T, Martin V, Laville E.

Comp Biochem Physiol B Biochem Mol Biol. 1998 May;120(1):153-63.

PMID:
9787784

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