Scientific Programme

Content Outline

Our online summer programme Food & Health 2022 will offer an interesting variety of material.

We shall examine the fundamentals of glycation and other non-enzymatic, post-translational protein modifications such as carbamylation, both in the human body and in food. Lectures from eminent researchers in the field will be held; a supervised project will offer a lead into research.

We shall delve into the effects of processing on both the nutritional and organoleptic qualities of food, how safe it is to eat as a result, and the overall consequences for human health from birth to adulthood. In particular, the role in the diet of Maillard reaction and similar potentially harmful neo-formed products on foetal and infant programming for adult disease will be discussed, as well as their influence on protein digestibility, low grade inflammation, oxidative stress and longevity.
There will be discussions on innovative strategies for preserving the nutritional quality of food and on how the unwanted formation of these products that occur during processing might be mitigated. A pharmaceutical approach to limit the pathological effects of Maillard reaction products will also be reviewed.

The quality of the work undertaken and your scientific potential will be assessed by an oral defence.

28 h — Scientific lectures
3 h — Scientific research project
5 h — French Language
1 h — Haut-de-France: Heritage & culture
1 h — Haut-de-France: A dynamic environment for researchers
2 h — Welcome & closing sessions

Keywords

Maillard Reaction, Glycation, Carbamylation, Health, Ageing, Longevity, Inflammation, Gut Flora, Immunity, Human Nutrition, Infant Nutrition & Health, Perinatal Programming, Allergies, Inflammatory Diseases, Food Processing, Ozone Treatment, Nutritional Loss & Organoleptic Changes During Food Processing, Aroma, Vitamins, Food Safety, Protein Digestibility, Neo-Formed Compounds, Caenorhabditis Elegans.

Programme At A Glance

Please note: this programme may be subject to minor modifications.

Scientific Lectures

Minor modifications to the programme may occur.

List of lectures

1 The Maillard Reaction in Food Prof. TESSIER
2 Glycation in the Human Body Prof. TESSIER
3 The Case of HbA_1c Prof. GILLERY
4 Carbamylation, Another Important Post-Translational Protein Modification Dr. JAISSON
5 Food Processing Technologies: History, Benefits and Drawbacks Dr. REGNAULT
6 Organoleptic Changes During Processing: Implications for the Maillard Reaction Dr. JOUQUAND
7 Food Processing: Loss of Vitamins Prof. TESSIER
8 Food Processing: Glycation of Proteins and Effect on Digestability Prof. TESSIER
9 Metabolic Transit of Dietary Glycation Products Prof. TESSIER
10 From the Discovery of the Receptor for Advanced Glycation End-Products (RAGE) to Inflammaging Prof. BOULANGER
11 RAGE and its Ligands: Biological Effects Dr. FURMAN
12 Early Exposure to AGEs: Perinatal Programming — Gut, Immune System, Microbiota Dr. DELAYRE-ORTHEZ & ANTON
13 Maillard Reaction: the Case of Acrylamide in Food Prof. TESSIER
14 Alternative Methods: The Use of Ozone in Food Processing Dr. AUSSENAC
15 Caenorhabditis Elegans: General Considerations Dr. FRADIN
16 Caenorhabditis Elegans: a New Model System for the Study of Glycation Dr. FRADIN
17 Glycation & Cataract Prof. TESSIER
18 Glycation & Allergies Dr. DELAYRE-ORTHEZ
19 AGEs and Alteration of Intestinal Homeostasis Dr. ANTON
20 Targeting the Receptor for Advanced Glycation Endproducts: Looking for Anti-Inflammaging Drugs Dr. GHINET

Scientific Research Project

Designed to facilitate your admission to doctoral or postdoctoral programmes in France, the Scientific Research Project will require personal work. It will include sessions of tutorials and a last session of presentation of the results and discussion with researchers and PhD students from Lille University School of Medicine. The different topics will be selected on the first day of the programme.

The project will be conducted in three stages:

Reading and reviewing scientific articles related to glycation, other post-translational modifications of proteins, nutrition and health;
Preparing a scientific oral presentation with a sequence of slides;
Presenting and discussing (oral defence) the summary of the reading and reviewing in front of senior scientists and other students.

You will have every opportunity to contact teachers/researchers with a view to identify a research project; assistance will be provided in maintaining contact in order to finalise the project up to enrolment in the doctoral or postdoctoral programme.

Literature

1. ALJahdali N, Gadonna-Widehem P, Delayre-Orthez C, Marier D, Garnier B, Carbonero F, Anton PM. Repeated Oral Exposure to NE-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice. Digestive Diseases and Sciences. 2017; 62; 3370-84.

2. Baskara I, Niquet-Leridon C, Anton PM, Delayre-Orthez C. Neoformed Compounds from the Maillard Reaction in Infant Formulas: a New Risk Factor for Allergy? EMJ Allergy & Immunology. 2017; 2; 87-93.

3. Fumeron F, Bard JM, Lecerf JM. Interindividual Variability in the Cholesterol-Lowering Effect of Supplementation with Plant Sterols or Stanols. Nutrition Reviews. 2017; 75; 134-45.

4. Jouquand C, Niquet-Léridon C, Loaec G, Tessier FJ. Effect of Added Nitrogen Fertilizer on Pyrazines of Roasted Chicory. Journal of the Science of Food and Agriculture. 2017; 97; 1172-7.

5. Nicolas C, Jaisson S, Gorisse L, Tessier FJ, Niquet-Léridon C, Jacolot P, Pietrement C, Gillery P. Carbamylation is a Competitor of Glycation for Protein Modification in Vivo. Diabetes & Metabolism. 2017; Diabetes Metab. 2018; 44; 160-7.

6. Gorisse L, Pietrement C, Vuiblet V, Schmelzer CEH, Köhler M, Duca L, Debelle L, Fornès P, Jaisson S, Gillery P. Protein Carbamylation is a Hallmark of Aging. Proceedings of the National Academy of Sciences USA, 2016; 113; 1191-6.

7. Grossin N, Auger F, Niquet-Leridon C, Durieux N, Montaigne D, Schmidt AM, Susen S, Jacolot P, Beuscart JB, Tessier FJ, Boulanger E. Dietary CML-Enriched Protein Induces Functional Arterial Aging in a RAGE-Dependent Manner in Mice. Molecular Nutrition & Food Research. 2015; 59; 927-38.

8. Helou C, Marier D, Jacolot P, Abdennebi-Najar L, Niquet-Léridon C, Tessier FJ, Gadonna-Widehem P. Microorganisms and Maillard Reaction Products: a Review of the Literature and Recent Findings. Amino Acids. 2014; 46; 267-77.

9. Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, Niamba CN, Alt N, Somoza V, Lecerf JM. A Diet Based on High-Heat-Treated Foods Promotes Risk Factors for Diabetes Mellitus and Cardiovascular Diseases. The American Journal of Clinical Nutrition. 2010; 91; 1220-6.

10. Teissier T, Quersin V, Gnemmi V, Daroux M, Howsam M, Delguste F, Lemoine C, Fradin C, Schmidt A-M, Cauffiez C, Brousseau T, Glowacki F, Tessier FJ, Boulanger E, Frimat M. Knockout of receptor for advanced glycation end?products attenuates age?related renal lesions. Aging Cell. 2018; 18; e12850.

11. Dumay E, Picart L, Regnault S, Thiebaud M. High Pressure – Low Temperature Processing of Food Protein. Biochimica et Biophysica Acta – Proteins & Proteomics. 2006; 1764; 599-618.

12. Renaud S, de Lorgeril M. Wine, Alcohol, Platelets, and the French Paradox for Coronary Heart Disease. Lancet. 1992; 339; 1523-6.

NB: Minor modifications to the scientific programme may occur.

Glycation, Maillard Reaction & Carbamylation