References of "Fauconnier, Marie-Laure"
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See detailThe lipoxygenase metabolic pathway in plants: potential for industrial production of natural green leaf volatiles
Gigot, Cédric ULg; Ongena, Marc ULg; Fauconnier, Marie-Laure ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(3), 451-460

Lipoxygenase enzymatic pathway is a widely studied mechanism in the plant kingdom. Combined actions of three enzymes: lipase, lipoxygenase (LOX) and hydroperoxide lyase (HPL) convert lipidic substrates ... [more ▼]

Lipoxygenase enzymatic pathway is a widely studied mechanism in the plant kingdom. Combined actions of three enzymes: lipase, lipoxygenase (LOX) and hydroperoxide lyase (HPL) convert lipidic substrates such as C18:2 and C18:3 fatty acids into short chain volatiles. These reactions, triggered by cell membrane disruptions, produce compounds known as Green Leaf Volatiles (GLVs) which are C6 or C9-aldehydes and alcohols. These GLVs are commonly used as flavors to confer a fresh green odor of vegetable to food products. Therefore, competitive biocatalytic productions have been developed to meet the high demand in these natural flavors. Vegetable oils, chosen for their lipidic acid profile, are converted by soybean LOX and plant HPL into natural GLVs. However this second step of the bioconversion presents low yield due to the HPL instability and the inhibition by its substrate. This paper will shortly describe the different enzymes involved in this bioconversion with regards to their chemical and enzymatic properties. Biotechnological techniques to enhance their production potentialities will be discussed along with their implication in a complete bioprocess, from the lipid substrate to the corresponding aldehydic or alcoholic flavors. [less ▲]

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See detailIdentification, characterization and expression profiling of the tomato gene TomLoxF
Mariutto, Martin ULg; Duby, Franceline ULg; Adam, Akram et al

Poster (2010, January 26)

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See detailAntioxidants involvement in the Ageing of Non-Green Organs
Delaplace, Pierre ULg; Fauconnier, Marie-Laure ULg; du Jardin, Patrick ULg

in Gupta, S. Dutta (Ed.) Reactive oxygen species and antioxidants in higher plants (2010)

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See detailDevelopment of a biotransformation process of hydroperoxides into green leaf volatiles using sugar beet leaves
Gigot, C.; Ongena, Marc ULg; Fauconnier, Marie-Laure ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010)

Natural green leaf volatiles (GLVs) are commonly sole AS aldehydic and alcoholic flavors; their synthesis is a great challenge for industry. Especially, the bioconversion step of fatty acid hydroperoxides ... [more ▼]

Natural green leaf volatiles (GLVs) are commonly sole AS aldehydic and alcoholic flavors; their synthesis is a great challenge for industry. Especially, the bioconversion step of fatty acid hydroperoxides into aldehydes by the hydroperoxide lyase (HL). This widely studied enzyme is present in cell membranes of green organs from superior plants. Extracted from its natural condition, HL is subject to a suicidal behavior, being irreversibly inhibited by its own substrate. Furthermore, GLVs produced are highly volatile and quickly degraded by other plant enzymes. Thence, high GLVs levels in industrial production are very difficult to obtain, but several biotechnological tools could be developed to enhance this natural synthesis level more than hundred times. This paper will describe a new method for GLVs production in bioreactor using sugar beet leaves as source of HL. One step reaction, including hydroperoxide metabolisation and GLVs extraction, is performed during a short time process. Downstream processing to dispose of natural and pure GLVs molecule will also be discussed. [less ▲]

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See detailDevelopment of a biotransformation process of hydroperoxydes into green leaf volatiles using sugar beet leaves.
Gigot, C.; Ongena, Marc ULg; Fauconnier, Marie-Laure ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14 (S2)

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See detailL'Ylang-Ylang (Cananga odorata (Lam.) Hook & Thoms.) : une plante à huile essentielle méconnue dans une filière en danger.
Benini, Céline ULg; Danflous, J.-P.; Wathelet, Jean-Paul ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14

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See detailNAM-1 gene polymorphism and Grain Protein Content in Hordeum.
Jamar, Catherine ULg; Loffet, F.; Frettinger, P. et al

in Journal of Plant Physiology (2010), 167

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See detailGene expression of the lipoxygenase pathway in a tomato species tolerant to salt stress
Ghars, Mohamed Ali ULg; Muhovski, Y.; Ghanem, M. et al

Poster (2010)

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See detailOxylipin profiles of Solanum esculentum and Solanum pennellii under salt stress conditions
Ghars, Mohamed Ali ULg; Frettinger, P.; Ghanem, M. E. et al

Poster (2009, June 05)

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See detailPilot scale biotransformation of vegetal oil into natural green note flavor using sugar beet leaves as sources of hydroperoxide lyase
Gigot, Cédric ULg; Ongena, Marc ULg; Fauconnier, Marie-Laure ULg et al

Poster (2009, June 02)

Natural green note aromas (GLVs) are highly attractive flavors commonly used in the food industry. These are produced in extremely low levels upon physiological stress in plant organs of any sort. This ... [more ▼]

Natural green note aromas (GLVs) are highly attractive flavors commonly used in the food industry. These are produced in extremely low levels upon physiological stress in plant organs of any sort. This weak sporadic presence entails a very expensive extraction step to obtain pure GLVs. Therefore catalytic biotransformations of fatty acid sources, the initial substrate for GLVs, have been developed. Enzymatic defense pathways and particularly the LOX pathway produce the major part of GLVs. Unlike GLV molecules that are emitted in the atmosphere, the enzymes are extractible from the plant material. Thus, a combination of plant enzyme extracts and substrate preparations provides all the ingredients for GLV production. Besides, sugar beet leaves present high levels of hydroperoxide lyase among plant sources and are available in large amounts during three months. In this enzymatic pathway, fatty acids are successively transformed by lipase, lipoxygenase and hydroperoxide lyase into aldehydes and alcohols, final compounds of GLVs pathway. Limiting and problematic steps occur with the action of hydroperoxide lyase, when enzymatic catalysis is followed by an enzyme destabilization. Alternative substrates bind irreversibly to the heme group of the enzyme and end the reaction. This poster briefly describes the development of a complete bioprocess for natural GLV production, from hydrolysis to purification. A high level of biotransformation could be achieved using optimum experimental conditions and a cheap source of plant materials. [less ▲]

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See detailDetermination of phospholipids extracted from Tsukamurella paurometabola C-924 after freeze-drying and during the subsequent storage.
Coulibaly, Ibourahema ULg; Yao, Amenan Anastasie ULg; Dubois Dauphin, Robin ULg et al

Poster (2009, April 01)

The total lipids of Tsukamurella paurometabola C-924 were analysed after freeze-drying. Seven individual lipids classes were identified namly neutral lipids (NLs), fatty acids (FAs), phospholipids (PLs ... [more ▼]

The total lipids of Tsukamurella paurometabola C-924 were analysed after freeze-drying. Seven individual lipids classes were identified namly neutral lipids (NLs), fatty acids (FAs), phospholipids (PLs), sterol ester (SEs), triglycerides (TGs), diglycerides (DGs) and monoglycerides (MGs). The principal fatty acids identified in most lipid classes were palmitic (C16:0), palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), and linolenic (C18:3). PLs were the major constituents and accounted for 50-60% of the total lipids. PLs were fractionated. . PLs of Tsukamurella paurometabola content phosphatidic acid (PA), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), sphingomyelin (SM), lysophosphatidylcholine (LPC) and phosphatidylglycerol (PG). It was observed that PG had the highest proportion at most points relative to other PLs and was the predominant component of PLs (30%-56%). Evolution of individual rate was followed during stored at 20°C and 40°C with or without lithothamne400®, respectively. [less ▲]

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See detailSurvival of Freeze-dried Leuconostoc mesenteroides and Lactobacillus plantarum Related to Their Cellular Fatty Acids Composition during Storage
Coulibaly, Ibourahema ULg; Yao, Amenan Anastasie ULg; Lognay, Georges ULg et al

in Applied Biochemistry and Biotechnology (2009), 157(1), 70-84

Lactic acid bacteria strains Lactobacillus plantarum CWBI-B534 and Leuconostoc ssp. mesenteroïdes (L. mesenteroïdes) Kenya MRog2 were produced in bioreactor, concentrated, with or without cryoprotectants ... [more ▼]

Lactic acid bacteria strains Lactobacillus plantarum CWBI-B534 and Leuconostoc ssp. mesenteroïdes (L. mesenteroïdes) Kenya MRog2 were produced in bioreactor, concentrated, with or without cryoprotectants. In general, viable population did not change significantly after freeze-drying (p>0.05). In most cases, viable population for cells added with cryoprotectants was significantly lower than those without (p<0.05). Cellular fatty acids (CFAs) from the two strains in this study were analyzed before and after freeze-drying. Six CFAs were identified, namely, palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and linolenic (C18:3) acids were identified. Four of them, C16:0, C16:1, C18:0, and C18:1, make up more than 94% or 93% of the fatty acids in L. mesenteroides and L. plantarum, respectively, with another one, namely, C18:3, making a smaller (on average 5–6%, respectively) contribution. The C18:2 contributed very small percentages (on average≤1%) to the total in each strain. C16:0 had the highest proportion at most points relative to other fatty acids. Moisture content and water activity (a w) increased significantly during the storage period. It was observed that C16:1/C16:0, C18:0/C16:0 and C18:1/C16:0 ratios for freeze-dried L. mesenteroides or L. plantarum, with or without cryoprotectants, did not change significantly during the storage period. According to the packaging mode and storage temperatures, C18:2/C16:0 and C18:3/C16:0 ratios for freeze-dried L. mesenteroides and L. plantarum with or without cryoprotectants decreased as the storage time increased. However, a higher C18:2/C16:0 or C18:3/C16:0 ratio for L. mesenteroides and L. plantarum was noted in the freeze-dried powder held at 4 °C or under vacuum and in dark than at 20 °C or in the presence of oxygen and light [less ▲]

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See detailYlang-ylang (Cananga odorata (Lam.) Hook. & Thoms. var. genuina) essential oils from Comoros Islands: characterization and variability
Benini, Céline ULg; Wathelet, Jean-Paul ULg; du Jardin, Patrick ULg et al

Poster (2009)

The Union of the Comoros is the world’s biggest producer of ylang-ylang essential oils. Comorian ylang-ylang also provides the most valuable essential oil that can be found on international market. This ... [more ▼]

The Union of the Comoros is the world’s biggest producer of ylang-ylang essential oils. Comorian ylang-ylang also provides the most valuable essential oil that can be found on international market. This product represents a high percentage of Comoros’ annual currency. Ylang-ylang essential oil is obtained by fractionned hydrodistillation or steam distillation of Cananga odorata fresh flowers. This oil is commercialized in five different quality grades (extra S; extra; I; II; III) which possess their own physicochemical properties. [less ▲]

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