Dr. Loic Briand

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Academic Career Length

15Years (2012-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

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30 March 2021 in Biomolecules

Journal Article

The 40-Year Mystery of Insect Odorant-Binding Proteins

Karen Rihani

Jean-Francois Ferveur

Loic Briand

The survival of insects depends on their ability to detect molecules present in their environment. Odorant-binding proteins (OBPs) form a family of proteins involved in chemoreception. While OBPs were initially found in olfactory appendages, recently these proteins were discovered in other chemosensory and non-chemosensory organs. OBPs can bind, solubilize and transport hydrophobic stimuli to chemoreceptors across the aqueous sensilla lymph. In addition to this broadly accepted “transporter role”, OBPs can also buffer sudden changes in odorant levels and are involved in hygro-reception. The physiological roles of OBPs expressed in other body tissues, such as mouthparts, pheromone glands, reproductive organs, digestive tract and venom glands, remain to be investigated. This review provides an updated panorama on the varied structural aspects, binding properties, tissue expression and functional roles of insect OBPs.

2 September 2019 in Nutrients

Journal Article

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Nutritional supplements are prescribed when one’s nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the effectiveness of the treatment. In this manuscript, we provide an overview of the sensory characteristics and the sensing receptor mechanism of the main compounds present in oral nutritional supplements, such as amino acids, minerals, fatty acids, and vitamins. Part of this article is devoted to the development of new masking strategies and the corresponding potential influence at the industrial level.

1 July 2018 in Food Chemistry

Journal Article

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

Sarah Ployon

18 December 2021 in Foods

Journal Article

Volatile Compounds in Pulses: A Review

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

7 April 2023 in Molecules

Journal Article

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.

5 June 2023 in Food Chemistry

Journal Article

Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor)

About Me

The research of Dr. Loïc Briand deals with the molecular mechanisms underlying the chemosensation of tasting and odorant molecules. He is interested in olfactory receptors and taste receptors (umami, sweet, and bitter), as well as sweet-tasting and taste-modifying proteins, such as miraculin and gurmarin. He is also investigating the impact of odorant-binding proteins on olfactory perception and the use of these proteins for the development of biosensors. More recently, his research has focused on the role of taste receptors located in other organs throughout the body. Dr. Loïc Briand received his PhD in biochemistry and molecular biology from Nantes University in France. After a postdoc at Glasgow University in the UK, he became interested in olfaction and joined the INRAE centre of Jouy-en-Josas (Paris) as a Research Associate in 1999. In 2007, Loïc Briand joined the Centre for Taste, Smell and Feeding Behaviour (CSGA) in Dijon, France, and started his own research group. In 2021, he was appointed Director of the CSGA. Loïc Briand is a member of the European Chemoreception Research Organization (ECRO) board. He is the author/co-author of more than 70 peer-reviewed articles, more than 10 reviews in the chemosensory area, and over 12 book chapters.

Dr. Loic Briand

Dr. Loic Briand

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About Me