Biophysium
NutraceuticalNutraceutical
The links between nutrition and health are increasingly described and are the subject of growing interest from the scientific and medical community. It is now widely recognized that a diet rich in fat, sugar, ultra-processed foods, but also poor in nutrients participates significantly in the development of many chronic diseases such as obesity, type 2 diabetes, hypercholesterolemia, cardiovascular diseases, inflammatory diseases or some cancers.
The prevention of these chronic diseases is a major public health issue. In recent years, other preventive approaches based on the use of formulations derived from natural substances seem to limit the development of these diseases. The beneficial health potential of nutraceuticals, phytotherapies, pre- or pro-biotics is still largely under-exploited. Thus, there is an increased need for the development of this prophylactic approach, which must involve implementation of scientific studies ranging from the formulation of compounds, implementation of nutritional strategies and ultimately, evaluation of their beneficial health effects.
Our diet also plays a key role in protecting against oxidative stress by providing exogenous antioxidants. Preventive strategies based on nutrition are regularly put forward for their protective effects against oxidative stress by providing exogenous antioxidants. In order to improve these nutritional approaches, it is necessary to improve the understanding of mechanisms involved in the antioxidant effects associated with ingestion of these exogenous molecules but also to study the optimization of nutritional intakes. In these conditions, Biophysium is an expert in metabolism and potential health effect of polyphenols.
In order to meet this need, Biophysium offers a wide range of experimental exploration and innovative methods, to assess physiological efficacy of different treatments and natural formulations on cardiovascular system, metabolic diseases and adipose tissue.
Our skills include 1/ design or formulation of compounds, 2/ assessment of reactivity, bioaccessibility, metabolites formation of compounds during digestion and bioavailability after intestinal absorption and finally, 3/ assessment of health effects for the valorisation of your product. Biophysium also offers a complete nutritional analysis of your product.
In order to meet your requirements, we are able to use different rodent models obtained by pharmacological interventions, diet modifications but also genetically modified models. The recording of basic physiological parameters (weight, food intake, behavior) is common to all our animal models.
In vitro digestion models and technicals
Classic antioxidant tests (ORAC)
Static and dynamic gastrointestinal digestion model in accordance with COST INFOGEST
Evaluation of antioxidant effect of compounds in digestion model
Reactivity and interactions of compounds/micronutrients/molecules in digestion model
Antioxidant activity of polyphenols and carotenoids
Bioaccessibility of compounds and metabolites formation during digestion
Encapsulation and evaluation of stability and release of compounds in digestion model
Antioxidant activity and Lipid oxidation during digestion
Cell culture: CaCo2
Food fermentation
Pre-clinical models
Hypertension
In vivo or ex vivo myocardial ischemia
Heart failure
Dyslipidemia and Atherosclerosis
ApoE-/- or KO mice for LDL receptor
Obesity
High Fat diet, ob/ob rat and db/db mouse
Type 1 or 2 Diabetes
Zucker ou Goto-Kakizaki rat,
DT-1 – streptozotocine
Any other genetic or induced rat or mouse model
in vivo or ex vivo acute hyperglycemia
Hypercholestérolemia or hyperlipidemia
Customized diet adapted to your project
Western diet
Sweetener supplementation
Isolated cardiomyocyte
Oxidative stress production
Mitochondrial function
Calcium retention capacity, fusion, fission, swelling, oxidative stress
Isolated artery and vessel model
Bioavailability, metabolism and biodistribution of compounds
Compound administration
Injection, gavage, drinking water, food
Samples: urine, faeces, blood or organ/tissue
Clinical models
Overweight/Obese
Diabetic
Hypertensive
Diet protocol
Rehabilitation through physical activity
Medical devise
Technical plateform
Biochemical tests: Western, ELISA kit, protein activity, S-nitrosoproteomic
Glucose homeostasis: fasting blood glucose measurement, glucose tolerance test, insulin tolerance test
Infarct size by planimetry
Measurement of atheromatous plaque size by ultrasound, histology and colorimetry
Evaluation of atheromatous plaque characteristics (fibrosis, macrophage infiltration) by histology
Adipose tissue analysis
Lipid metabolism and tissue lipid oxidation
Evaluation of hepatic lipids, steatosis and fibrosis
Blood pressure measurement by non-invasive plethysmography (tail cuff method)
Lipid tolerance test
Langendorff perfused isolated heart model
Endothelial function
Body composition and adiposity index
HOMA-IR index
Blood lipid profile
TG, LDL, HDL, cholesterol
lipid oxidation
Cholesterol, LDL
Oxidative stress, inflammation, fibrosis in different organs/tissues
S-Nitrosylation, cytosolic and mitochondrial regulation of oxidative stress production
Metabolomic and proteomic
Complete blood analysis
Tissular lipid oxidation
Hormones
Insulin, glucagon, adiponectin, leptin, etc..
Inflammatory cytokines
interleukine 1b, 6, MCP-1, TNF-alpha, VCAM-1 and ICAM-1, etc..
Histology
Macrophage infiltration, remodeling, staining: hematoxylin-eosin, Sirius Red, Oil-Red-O, Masson Trichome, PAS staining
Immunohistology on resquest
Gene expression: lipogenesis, lipolysis, carbohydrate metabolism
Cardiac and vascular imaging by ultrasound:
systolic and diastolic function, regional myocardial deformation, cardiac and vascular morphology
Samples: urine, faeces, blood or organ/tissue
HPLC -MS/MS analysis for specific biomarkers
Glycemic index
Currently, one of the interests of food industry is to determine health effects of a new or existing product on market to inform consumer. To facilitate consumers interpretation on total carbohydrate content of foods and beverages that affect their health, the WHO recommends determining their glycemic index. Glycemic index or GI between 0 and 100 represents the glycemic response induced by ingestion and absorption of a food product compared to the response induced by a reference food (generally pure glucose).
This measurement is performed by an ISO method (ISO 26642:2010 by technical committee ISO/TC 34). A rapidly digested and absorbed food product induces a high peak of glycemia and so a high GI (> 70 on glucose scale). Conversely, a food product that is digested and absorbed more slowly induces a lower fluctuation of blood glucose and also of insulin. These food products will have a low GI (< or = 55 on glucose scale). This will eventually reduce the risk of developing type 2 diabetes or cardiovascular pathologies. The glycemic load of a food product, which is the quantity of carbohydrates contained in a recommended portion, can also be determined. It is widely recommended for diabetics or people suffering from cardiovascular diseases to reduce their carbohydrate consumption and to consume foods with a low glycemic index or load in order to better control their disease. Within the legislative framework of clinical study protocols, Biophysium offers you to determine the GI of your food products in a scientific manner.
The determination of GI will help you in the development of your product by recipe optimization and through selection of ingredients which have a lower impact on glycemia. Thus, healthy consumers or those who need a high level of nutritional control will have access to a balanced and healthy diet on a daily basis.
Biophysium also offers you to evaluate the potential glycemic response of your products through in vitro tests in order to perform a screening of your different recipes before going to clinical stage. These in vitro tests are performed according to the latest recommendations in terms of in vitro digestion from COST INFOGEST allow analysis of potentially absorbable carbohydrates.
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