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Article ; Online: Prospective results for 5-year survival and toxicity of moderately hypofractionated radiotherapy with simultaneous integrated boost (SIB) in (very) high-risk prostate cancer

Ingrid Masson / Laurène Larriviere / Marc-André Mahé / David Azria / Pascal Pommier / Nathalie Mesgouez-Nebout / Philippe Giraud / Didier Peiffert / Bruno Chauvet / Philippe Dudouet / Naji Salem / Georges Noël / Jonathan Khalifa / Igor Latorzeff / Catherine Guérin-Charbonnel / Stéphane Supiot

Clinical and Translational Radiation Oncology, Vol 44, Iss , Pp 100702- (2024)

1481

Abstract: Purpose: High-risk (HR) prostate cancer patients usually receive high-dose radiotherapy (RT) using a two-phase sequential technique, but data on a simultaneous integrated boost (SIB) technique are lacking. We prospectively evaluated the long-term results ...

Abstract	Purpose: High-risk (HR) prostate cancer patients usually receive high-dose radiotherapy (RT) using a two-phase sequential technique, but data on a simultaneous integrated boost (SIB) technique are lacking. We prospectively evaluated the long-term results of urinary (GU) and digestive (GI) toxicity and survival data for high-dose RT using a SIB technique in HR and very high-risk (VHR) prostate cancer. Methods: Patients were treated using an SIB technique in 34 fractions, at a dose of 54.4 Gy to the pelvis and seminal vesicles and 74.8 Gy to the prostate, combined with 36 months of androgen-depriving therapy in a prospective multicenter study. Acute and late GU and GI toxicity data were collected. Overall survival (OS), biochemical-relapse-free survival (bRFS), loco-regional-relapse-free survival (LRRFS), metastasis-free-survival (MFS) and disease-free-survival (DFS) were assessed. Results: We recruited 114 patients. After a median follow-up of 62 months, very few patients experienced acute (M0-M3) (G3-4 GU = 3.7 %; G3-4 GI = 0.9 %) or late (M6-M60) severe toxicity (G3-4 GU = 5.6 %; G3-4 GI = 2.8 %). The occurrence of acute G2 + GU or GI toxicity was significantly related to the consequential late G2 + toxicity (p < 0.01 for both GU and GI). Medians of OS, bRFS, LRRFS, MFS and DFS were not reached. At 60 months, OS, bRFS, LRRFS, MFS and DFS were 88.2 % [82.1; 94.7], 86.0 % [79.4 %;93.2 %], 95.8 % [91.8 %;99.9 %], 87.2 % [80.9 %;94.0 %] and 84.1 % [77.2 %;91.6 %] respectively. Conclusion: SIB RT at a dose of 54.4 Gy to the pelvis and 74.8 Gy to the prostate is feasible, leading to satisfying tumor control and reasonable toxicity in HR and VHR prostate cancer.
Keywords	Medical physics. Medical radiology. Nuclear medicine ; R895-920 ; Neoplasms. Tumors. Oncology. Including cancer and carcinogens ; RC254-282
Subject code	610
Language	English
Publishing date	2024-01-01T00:00:00Z
Publisher	Elsevier
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: The DNA methylation landscape of multiple myeloma shows extensive inter- and intrapatient heterogeneity that fuels transcriptomic variability

Jennifer Derrien / Catherine Guérin-Charbonnel / Victor Gaborit / Loïc Campion / Magali Devic / Elise Douillard / Nathalie Roi / Hervé Avet-Loiseau / Olivier Decaux / Thierry Facon / Jan-Philipp Mallm / Roland Eils / Nikhil C. Munshi / Philippe Moreau / Carl Herrmann / Florence Magrangeas / Stéphane Minvielle

Genome Medicine, Vol 13, Iss 1, Pp 1-

2021 Volume 21

Abstract: Abstract Background Cancer evolution depends on epigenetic and genetic diversity. Historically, in multiple myeloma (MM), subclonal diversity and tumor evolution have been investigated mostly from a genetic perspective. Methods Here, we performed an ... ...

Abstract	Abstract Background Cancer evolution depends on epigenetic and genetic diversity. Historically, in multiple myeloma (MM), subclonal diversity and tumor evolution have been investigated mostly from a genetic perspective. Methods Here, we performed an analysis of 42 MM samples from 21 patients by using enhanced reduced representation bisulfite sequencing (eRRBS). We combined several metrics of epigenetic heterogeneity to analyze DNA methylation heterogeneity in MM patients. Results We show that MM is characterized by the continuous accumulation of stochastic methylation at the promoters of development-related genes. High combinatorial entropy change is associated with poor outcomes in our pilot study and depends predominantly on partially methylated domains (PMDs). These PMDs, which represent the major source of inter- and intrapatient DNA methylation heterogeneity in MM, are linked to other key epigenetic aberrations, such as CpG island (CGI)/transcription start site (TSS) hypermethylation and H3K27me3 redistribution as well as 3D organization alterations. In addition, transcriptome analysis revealed that intratumor methylation heterogeneity was associated with low-level expression and high variability. Conclusions We propose that disrupted DNA methylation in MM is responsible for high epigenetic and transcriptomic instability allowing tumor cells to adapt to environmental changes by tapping into a pool of evolutionary trajectories.
Keywords	Multiple myeloma ; Disordered DNA methylation ; Epipolymorphism ; Epiallele switching ; Inter- and intrapatient heterogeneity ; Transcriptomic variability ; Medicine ; R ; Genetics ; QH426-470
Subject code	570
Language	English
Publishing date	2021-08-01T00:00:00Z
Publisher	BMC
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

Baron, Florence / Catherine Guérin-Dubiard / Françoise Nau / Michel Gautier / Simon C. Andrews / Sophie Jan / Sylvie Bonnassie

Food microbiology. 2016 Feb., v. 53

2016

Abstract: Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white ... ...

Abstract	Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are well known to play important roles in defence against bacterial invaders. Indeed, several additional minor proteins and peptides have recently been found to play known or potential roles in protection against bacterial contamination. However, although such antibacterial proteins are well studied, little is known about their efficacy under the environmental conditions prevalent in egg white. Thus, the influence of factors such as temperature, alkalinity, nutrient restriction, viscosity and cooperative interactions on the activities of antibacterial proteins in egg white remains unclear. This review critically assesses the available evidence on the antimicrobial components of egg white. In addition, mechanisms employed by S. Enteritidis to resist egg white exposure are also considered along with various genetic studies that have shed light upon egg white resistance systems. We also consider how multiple, antibacterial proteins operate in association with specific environmental factors within egg white to generate a lethal protective cocktail that preserves sterility.
Keywords	alkalinity ; antibacterial properties ; antibacterial proteins ; bacterial contamination ; egg albumen ; environmental factors ; food pathogens ; lysozyme ; peptides ; Salmonella Enteritidis ; temperature ; viscosity
Language	English
Dates of publication	2016-02
Size	p. 82-93.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	50892-5
ISSN	1095-9998 ; 0740-0020
ISSN (online)	1095-9998
ISSN	0740-0020
DOI	10.1016/j.fm.2015.09.009
Database	NAL-Catalogue (AGRICOLA)

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Article: Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Lechevalier, Valerie / Angelique Gillard / Catherine Guérin-Dubiard / Didier Dupont / Elisabeth David Briand / Francoise Nau / Marc Anton / Maryvonne Pasco / Nuttinee Musikaphun / Valérie Beaumal / Yann Le Gouar

Journal of food engineering. 2017 Feb., v. 195

2017

Abstract: Egg white is a key ingredient in many food products as it combines high nutritional quality with excellent functional properties. However, it is also one of the leading causes of food allergy in childhood. Dehydrated egg white is a common form of ... ...

Abstract	Egg white is a key ingredient in many food products as it combines high nutritional quality with excellent functional properties. However, it is also one of the leading causes of food allergy in childhood. Dehydrated egg white is a common form of industrial egg white. To increase the functional properties, egg white powders are heated which may change protein antigenicity and susceptibility to digestion. The present work highlighted the effect of a wide range of dry heating rates (from 1 to 10 days between 60 and 90 °C) simultaneously on the interfacial properties, antigenicity and susceptibility to in vitro digestion of egg white proteins. Thanks to a powerful statistical methodology, i.e. multiple factor analysis (MFA), that enables to consider all the data in a common space, intermediate dry heating treatments (2–5 days at 70 °C or 1–2 days at 80 or 90 °C) were found to be good compromise to improve egg white functionality without enhancing too much protein resistance to digestion or protein antigenicity.
Keywords	allergenicity ; childhood ; digestion ; egg albumen ; factor analysis ; food allergies ; foods ; functional properties ; heat ; heat treatment ; in vitro digestion ; ingredients ; nutritive value ; powders
Language	English
Dates of publication	2017-02
Size	p. 40-51.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	622518-4
ISSN	0260-8774
ISSN	0260-8774
DOI	10.1016/j.jfoodeng.2016.09.022
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Logic programming reveals alteration of key transcription factors in multiple myeloma

Bertrand Miannay / Stéphane Minvielle / Olivier Roux / Pierre Drouin / Hervé Avet-Loiseau / Catherine Guérin-Charbonnel / Wilfried Gouraud / Michel Attal / Thierry Facon / Nikhil C Munshi / Philippe Moreau / Loïc Campion / Florence Magrangeas / Carito Guziolowski

Scientific Reports, Vol 7, Iss 1, Pp 1-

2017 Volume 12

Abstract: Abstract Innovative approaches combining regulatory networks (RN) and genomic data are needed to extract biological information for a better understanding of diseases, such as cancer, by improving the identification of entities and thereby leading to ... ...

Abstract	Abstract Innovative approaches combining regulatory networks (RN) and genomic data are needed to extract biological information for a better understanding of diseases, such as cancer, by improving the identification of entities and thereby leading to potential new therapeutic avenues. In this study, we confronted an automatically generated RN with gene expression profiles (GEP) from a cohort of multiple myeloma (MM) patients and normal individuals using global reasoning on the RN causality to identify key-nodes. We modeled each patient by his or her GEP, the RN and the possible automatically detected repairs needed to establish a coherent flow of the information that explains the logic of the GEP. These repairs could represent cancer mutations leading to GEP variability. With this reasoning, unmeasured protein states can be inferred, and we can simulate the impact of a protein perturbation on the RN behavior to identify therapeutic targets. We showed that JUN/FOS and FOXM1 activities are altered in almost all MM patients and identified two survival markers for MM patients. Our results suggest that JUN/FOS-activation has a strong impact on the RN in view of the whole GEP, whereas FOXM1-activation could be an interesting way to perturb an MM subgroup identified by our method.
Keywords	Medicine ; R ; Science ; Q
Subject code	610
Language	English
Publishing date	2017-08-01T00:00:00Z
Publisher	Nature Portfolio
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Nyemb, Kéra / Catherine Guérin-Dubiard / Chantal Cauty / Didier Dupont / Françoise Nau / Julien Jardin / Shane M. Rutherfurd / Stéphane Pézennec / Valérie Briard-Bion

Food hydrocolloids. 2016 Mar., v. 54

2016

Abstract: The impact of egg white gel (EWG) structure on the process of digestion was investigated using an in vitro digestion model and a multi-scale characterization of the EWG structure. Four different structures of EWG were prepared combining various pH and ... ...

Abstract	The impact of egg white gel (EWG) structure on the process of digestion was investigated using an in vitro digestion model and a multi-scale characterization of the EWG structure. Four different structures of EWG were prepared combining various pH and ionic strength conditions before heating. The extent of digestion, estimated by the appearance of soluble peptides, was greater for the particulate gel comprising spherical aggregates as compared to the filamentous gel comprising linear aggregates. This result may be explained by an alteration of enzyme diffusion due to the microstructural characteristics of the gel, or an alteration of digestive enzyme adsorption or catalytic activity due to local differences in pH within the gel matrices. Peptide identification using LC-MS/MS highlighted that the aggregate morphology modulated ovotransferrin hydrolysis which resulted in the release of specific peptides depending on the EWG structure. This work illustrates the links existing between two multi-step processes, protein structuration into gel matrices and matrix destructuration by digestive enzymes. Such quantitative and qualitative differences reinforce the importance of the food matrix on the digestibility of food and its subsequent nutritional quality.
Keywords	adsorption ; catalytic activity ; digestion ; digestive enzymes ; egg albumen ; food matrix ; gelling properties ; gels ; heat ; hydrocolloids ; hydrolysis ; in vitro digestibility ; in vitro digestion ; ionic strength ; models ; nutritive value ; peptides ; pH
Language	English
Dates of publication	2016-03
Size	p. 315-327.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2015.10.011
Database	NAL-Catalogue (AGRICOLA)

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Article: Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Nyemb-Diop, Kéra / Catherine Guérin-Dubiard / David Causeur / Didier Dupont / Françoise Nau / Julien Jardin / Shane M. Rutherfurd / Valérie Briard-Bion

Food research international. 2016 Oct., v. 88

2016

Abstract: This study aimed to explore how food structure, in the form of different egg white gel matrices, impacts the peptide kinetics profiles using an in vitro model that simulated digestion in the adult gastrointestinal tract. Four different gel matrices were ... ...

Abstract	This study aimed to explore how food structure, in the form of different egg white gel matrices, impacts the peptide kinetics profiles using an in vitro model that simulated digestion in the adult gastrointestinal tract. Four different gel matrices were prepared by heating egg white gel solutions using different combinations of pH and ionic strength. Label-free quantitative peptidomics and statistical analysis of the resulting kinetics profiles were performed. The 3231 identified peptides were distributed in 7 clusters based on “Gel structure×Digestion time” interaction coefficients, indicating that peptide kinetics profiles were greatly influenced by the gel structure. Moreover, the protein within the gel from which the peptides were released was highly significantly correlated with the peptide clusters, demonstrating that the influence of the gel structure varied according to the protein in question. Such findings may have nutritional relevance in vivo as they imply that the peptides reaching the intestine are different according to the initial EW gel structure.
Keywords	adults ; digestion ; egg albumen ; gels ; heat ; in vitro digestion ; intestines ; ionic strength ; models ; peptides ; pH ; statistical analysis
Language	English
Dates of publication	2016-10
Size	p. 302-309.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2016.01.004
Database	NAL-Catalogue (AGRICOLA)

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Article: Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Lechevalier, Valerie / Angelique Gillard / Catherine Guérin-Dubiard / Didier Dupont / Elisabeth David Briand / Francoise Nau / Gaëlle Tanguy / Marc Anton / Maryvonne Pasco / Nuttinee Musikaphun / Valérie Beaumal / Yann Le Gouar

Journal of food engineering. 2017 Feb., v. 195

2017

Abstract: Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized. The present work aims to investigate the ... ...

Abstract	Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone by the totality of liquid whole egg commercialized. The present work aims to investigate the impact of a wide range of pasteurisation rates (among those classically used in industry) on the interfacial properties, in vitro digestibility and antigenicity of whole egg proteins, in order to optimize the unit operation parameters to ensure all whole egg qualities. Pasteurisation from 4 to 10 min at 60 °C improved protein interfacial properties, in vitro digestibility and decreased ovomucoïd antigenicity but did not significantly change ovotransferrin and lysozyme antigenicity. On the opposite, pasteurisation from 4 to 10 min at 66 °C decreased protein in vitro digestibility and increased drastically ovotransferrin antigenicity. Pasteurisation from 4 to 10 min at 60 °C enabled to reach all whole egg properties, but for safety reasons, higher pasteurisation rates at 62 or 64 °C are good compromises to ensure microbiological safety without excessively damaging the functional properties.
Keywords	allergenicity ; egg products ; egg proteins ; eggs ; functional properties ; in vitro digestibility ; industry ; lysozyme ; microbiological quality ; pasteurization
Language	English
Dates of publication	2017-02
Size	p. 137-149.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	622518-4
ISSN	0260-8774
ISSN	0260-8774
DOI	10.1016/j.jfoodeng.2016.10.007
Database	NAL-Catalogue (AGRICOLA)

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Article: In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Pineda-Vadillo, Carlos / Alberto Guadarrama / Alessandra Bordoni / Catherine Guerin Dubiard / Didier Dupont / Emmanuelle Meudec / Éva Csavajda / Francesco Capozzi / Françoise Nau / Hajnalka Hingyi / Juhani Sibakov / Marisa Sanz-Buenhombre / Sibel Karakaya / Tamás Tóth / Véronique Cheynier

Food research international. 2016 Oct., v. 88

2016

Abstract: The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced ... ...

Abstract	The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 — the composition and structure of the food matrices and 2 — the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion.
Keywords	anthocyanins ; antioxidant activity ; bioavailability ; custards ; desserts ; digestion ; egg products ; eggs ; food matrix ; grapes ; in vitro digestion ; milkshakes ; proanthocyanidins ; solubility
Language	English
Dates of publication	2016-10
Size	p. 284-292.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2016.01.029
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Ultraslow myosin molecular motors of placental contractile stem villi in humans.

Yves Lecarpentier / Victor Claes / Edouard Lecarpentier / Catherine Guerin / Jean-Louis Hébert / Abdelilah Arsalane / Abdelouahab Moumen / Xénophon Krokidis / Francine Michel / Oumar Timbely

PLoS ONE, Vol 9, Iss 9, p e

2014 Volume 108814

Abstract: Human placental stem villi (PSV) present contractile properties. In vitro mechanics were investigated in 40 human PSV. Contraction of PSV was induced by both KCl exposure (n = 20) and electrical tetanic stimulation (n = 20). Isotonic contractions were ... ...

Abstract	Human placental stem villi (PSV) present contractile properties. In vitro mechanics were investigated in 40 human PSV. Contraction of PSV was induced by both KCl exposure (n = 20) and electrical tetanic stimulation (n = 20). Isotonic contractions were registered at several load levels ranging from zero-load up to isometric load. The tension-velocity relationship was found to be hyperbolic. This made it possible to apply the A. Huxley formalism for determining the rate constants for myosin cross-bridge (CB) attachment and detachment, CB single force, catalytic constant, myosin content, and maximum myosin ATPase activity. These molecular characteristics of myosin CBs did not differ under either KCl exposure or tetanus. A comparative approach was established from studies previously published in the literature and driven by mean of a similar method. As compared to that described in mammalian striated muscles, we showed that in human PSV, myosin CB rate constants for attachment and detachment were about 103 times lower whereas myosin ATPase activity was 105 times lower. Up to now, CB kinetics of contractile cells arranged along the long axis of the placental sheath appeared to be the slowest ever observed in any mammalian contractile tissue.
Keywords	Medicine ; R ; Science ; Q
Subject code	571
Language	English
Publishing date	2014-01-01T00:00:00Z
Publisher	Public Library of Science (PLoS)
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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