Dr Didier REMOND
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Tel : +33(0)4 73 62 40 74
Demographic changes and increased life-span in western countries have resulted in a progressive ageing of populations. One of the major features of ageing is sarcopenia, which is a physiological and involuntary loss of muscle mass and strength. This feature is common to all older individuals, including healthy ones, and is considered to be one of the most important causes of disability, frailty and morbidity in the senior population. Therefore, preventing muscle protein mass loss in specific population contributes to maintain autonomy and healthy conditions and to the reduction of public health care costs.
It is very likely that the age-related loss of muscle proteins is aggravated by a decreased arterial availability of nutrients. The amino acid (AA) bioavailability depends firstly on the nature and quantity of ingested proteins and secondly on the metabolic activity of the tissues using AA and competing with the muscle for nutrients use. Among these competitors, tissues from the splanchnic area (gut and liver) play a key role. Any specific increased utilization of one or several available AA by these organs will necessarily negatively impact on muscle protein anabolism.
My research program focuses on the fate of dietary protein within the digestive tract (digestibility, digestion rate, released peptides), and the metabolism of amino acids within the gut and the liver.
- Rémond D, Shahar DR, Gille D, Pinto P, Kachal J, PeyronMA, Nunes Dos Santos C, Walther B, Bordoni A, Dupont D, Tomas L, Vergères G, 2015. Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition. Oncotarget 6(16):13858-98
- Barbé F, Ménard O, Le Gouar Y, Buffière C, Famelart MH, Laroche B, Le Feunteun S, Dupont D Rémond D. 2013. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chem 136, 1203-1212.
- Bax ML, Buffière C, Hafnaoui N, Gaudichon C, Dardevet D, Santé-Lhoutellier V, Rémond D, 2013. Effects of meat cooking, and of ingested amount, on protein digestion speed and entry of residual proteins into the colon: a study in minipigs. PlosOne 8(4):e61252. doi: 10.1371/journal.pone.0061252.
- Rémond D, Buffière C, Godin JP, Patureau Mirand P, Obled C, Papet I, Dardevet D, Williamson G, Breuillé D, Faure M, 2009. Intestinal Inflammation increases gastrointestinal threonine uptake and mucin synthesis in enterally fed minipigs. J Nutr 139, 720-726.
- Rémond D, Machebeuf M, Yven C, Buffière C, Mioche L, Mosoni L, Patureau Mirand P, 2007. Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects. Am J Clin Nutr 85, 1286-1292.