IFCPAR/CEFIPRA PROJECT IDENTIFICATION

PROPOSAL N°: AREA:(to be filled by IFCPAR)

TITLE in English:(50 char. at most)

TITLE in French:(50 char. at most)

PRINCIPAL COLLABORATOR (Indian): Name and Affiliation

PRINCIPAL COLLABORATOR (French): Name and Affiliation

SUMMARY (English): 10 lines max. (10 pts font)

RÉSUMÉ (Français)): 10 lignes max. (10 pts font)

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Life and Health Sciences

New processed staple foods as means to prevent sarcopenia

Aliments de base transformés pour prévenir la sarcopénie

Anura Kurpad, St John's Research Institute, Bangalore, INDIA

Stéphane Walrand, Institut National de la Recherche Agronomique, FRANCE

Proteins from plant foods have long been recognised as valuable to meet the needs of essential amino acids. The main metabolic fate of these amino acids is to maintain muscle mass and function otherwise leading to sarcopenia. However, usual staple foods in Europe and India may lack essential amino acids such as lysine and methionine like in wheat (durum and aestivum) and legumes (beans and black grams) respectively. A combination will then be processed to provide palatable and balanced foods as usual as pastas, noodles and idlis. Besides frailty of elderly in industrialized countries, sarcopenia also occurs on young subjects with low-birth weight. The objective of the study is to provide scientific sound evidence for the effectiveness of processed foods by measuring the postprandial bioavailability of amino acids coupled with nutrigenomics approach, on elderly and young rural individuals in France and India respectively.

Les protéines végétales sont reconnues pour répondre aux besoins en acides aminés essentiels. Le destin métabolique de ces acides aminés est de maintenir la masse et la fonction musculaire retardant ainsi la sarcopénie. En Europe comme en Inde, les aliments sources sont déficients en lysine comme dans les céréales (blé dur et tendre) ou en méthionine comme dans les légumineuses (lentilles noires et fèves). Des transformations ciblées sur une combinaison de ces espèces végétales pourraient fournir des aliments palatables et équilibrés, et aussi usuels que les pâtes, les nouilles et les idlis. Outre la fragilité des personnes âgées dans les pays industrialisés, la sarcopénie se produit également chez des jeunes sujets ayant un faible poids à la naissance. L'objectif de l'étude est de fournir des preuves scientifiques sur l'efficacité des aliments transformés par la mesure de la biodisponibilité postprandiale des acides aminés couplés à une approche nutrigénomique, sur respectivement les personnes âgées et les jeunes en milieu rural en France et en Inde.

PROPOSAL FOR COLLABORATIVE ADVANCED RESEARCHCOVER–SHEET

I –(To be filled in by the Principal Collaborator who initiates the Proposal)Dear Anura

As per the IFCPAR/CEFIPRA guidelines, I have incorporated inputs from my side in the proforma and am sending it to you. You may kindly enter the relevant inputs from your side, and return the completed proforma to me along with the certificate from the Head of your institution as given in the Annexure.

SignatureName(Principal Collaborator from India/France)*

Forwarded to:(Principal Collaborator from India/France) *Strike out whichever is not applicable__________________________________________________________________________________________

II –(To be filled in by the Second Principal Collaborator from the other country)Dear StéphaneI have completed the proposal in all respects and am returning it to you for further necessary action. I have enclosed the certificate from the head of my institution in the format given by IFCPAR.

* Strike out whichever is not applicable

SignatureName(Principal Collaborator from India/France)*

Returned to thePrincipal Collaborator who initiates the proposal__________________________________________________________________________________________

III –(To be filled in by the Principal Collaborator who initiates the Proposal)ToThe DirectorIFCPARNew DelhiSir,

Enclosed please find one hardcopy and a CD of the Proposal for Advanced Collaborative Research being  submitted  jointly   by   me and                                                                              (name)                                               of                                    (institution)                                                                                                                                       for your consideration. I also enclose the certificates from the heads of the respective institutions in the format given by you. In the event of our proposal being accepted, we agree to abide by the terms and conditions to be stipulated by you.

* Strike out whichever is not applicable

SignatureName(Principal Collaborator from India/France)*

To: The Director, Indo–French Centre for the Promotion of Advanced Research 5B, Ground floor, India Habitat CentreLodhi Road, New Delhi–110 003 INDIA

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Part I : PROJECT DESCRIPTION

110. Objectives of the project as bullet points:

The objectives of the project are built on collaborative approaches using industrial processes at pilot scale to produce protein-balanced innovative plant foods, close to usual European and Indian diet, checked for their sensorial aspect, and clinically tested on Indians and French volunteers at risk for sarcopenia.

- Food Process and sensory (Mysore, Puducherry, Dijon and Montpellier)Pastas (durum wheat), Idlis (rice flour) and noodles (aestivum

wheat) will be used as food models to incorporate pulses (beans, black grams) in order to balance methionine/lysine ratio. Process will be improved to restrain protein digestibility and therefore amino-acid bioavailability. All the mixed foods will be tested for sensorial aspects to describe finely the acceptability of those foods by the French and the Indian consumers.

- Clinical nutrition and Biochemistry (Bangalore, Clermont-Ferrand)The objectives are to determine the postprandial bioavailability of

essential amino acids and the potential of dietary protein utilization of the targeted foods. This clinical study will be undertaken on French older subjects in Clermont-Ferrand and young undernourished Indians in Bangalore, both recruited as at risk for sarcopenia. In both countries, pastas made with egg white will be used as reference food. Another objective will be to assess the biological effects using ex-vivo nutrigenomics assay on muscle cell line to look for the impacts on sarcopenia-related signalling pathways.

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120. State of the art (with references annexed) :

120-1: Process and sensory of cereal/legumes mixed products (V. Micard, P. Schlich, P.K.Shetty, M. Prakash, P. Prabhasankar )

Traditional cereal-based foods has origins from the first century BC (Agnesi, 1996). Pastas and noodles are representative cereal-based foods that have recognized nutritional interests (Wolever et al., 2003). However, the usual full cereal foods contain only little amount of fibres and its protein is deficient in lysine (Abdel-Aal , 2002). However these compounds are well represented in legumes (Petitot et al., 2010). As a guide to better nutrition, it is recommended more frequent consumption of cereal products together with fruits and vegetables, but also legumes. The combination of cereals and legumes in a same food seems an interesting alternative from a nutritional point of view [Micard et al., 2010]. Such a food in a traditional South Indian diet is the Idli (Steinkraus, 1967), a white, fermented (acid leavened), steamed, soft and spongy texture product made from the naturally fermented batter from washed and soaked rice and black gram dhal. This indigenous fermented food is significant especially in the geriatric and vulnerable groups due to its easy digestibility and considered as therapeutics (Sekar, 2007)). Idli makes an important contribution to the diet as a source of protein but also calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients (Reddy et al, 1982). Similarly, the combination of cereals and legumes in usual cereal-based foods may have added nutritional quality and can be easily marketed as they are popular worldwide, consumed by all segments of the population, easily cooked and considered as low cost food (Cubadda, 1994). However, the association of wheat and legume, expected to have nutritional qualities coming from each of the two raw materials, could cause structural changes during the process that also confer the nutritional properties of the food. Indeed, the effect of the fine structure of a food on its nutritional properties, commonly defined as "matrix effect" [Aguilera, 2005], may have a same level of importance as the macronutrient composition determining its nutritional properties [Aguilera, 2005]. Globally, the processing can affect the activity of the chemical compounds and the complexity of food systems does not find itself in a “one size fits all” rationale. Thus the compatibility and the stability of the foods after cooking should be of prime concern even before assessing eventual impact on human health.

Thus for the fermented foods, such as idlis, increasing or decreasing the level of black grams may affect the nutritional quality through the fermentation process by Lactobacillus sp. and Pediococcus sp. (Caplice, 1999) at the origin of flavour, aroma and texture (Reddy et al,1980). These changes may in turn induce changes in the preservation by organic acids (Tamang, 1998), the reduction of exogenous toxins and the duration of cooking. Wheat-based foods such as pastas or noodles are typically represented as a compact structure, consisting of starch granules enclosed in a protein matrix [Cunin et al, 1995]. This specific structure slowing down the process of enzymatic digestion of starch is the result of structural changes occurring throughout the process of these foods [Petitot et al., 2009a]. Extrusion, ensuring the pasta its compactness and drying, affecting the protein network, would be key steps in the determination of the glycemic index of the pastas [Petitot et al., 2009b]. On the mixed "wheat-legume" food, the effect of the process on the structure of the components of durum wheat and legume is less known (Duranti, 2000; Mubarak , 2001; Linneman & Dijkstra, 2002). Very recent work on spaghetti and

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pasta has demonstrated the technological feasibility of a paste incorporating legumes (chickpeas, peas and broken beans) using conventional processes [Zhao et al.,2005; Sabanis et al, 2006; Micard et al., 2010; Petitot et al., 2010a, Petitot et al., 2010b; Madhumitha & Prabhasankar, 2011]. These studies have shown that depending on the level of the incorporation of a legume, structural changes may occur but one may keep the firmness and cooking quality and the rate of in vitro digestion of starch as well. These studies also shown that the use of high temperature drying , especially when they are mixed with legumes, may allow structural changes of the protein network that can slowdown the rate of digestion of starch and likely the glycemic index (Petitot et al. 2010c) and cooking loss and firmness may be increased with an increase in legume flour content (Zhao et al, 2005). Sensory analysis of cereal-legumes mixed products showed that spaghetti containing legume flours darkened the final product (P <0.05) and consumers preferred control spaghetti (without legume additives) even if they "slightly liked" the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea (Zhao et al, 2005). Altogether, These results emphasized the scope of future research to utilize legume flour at various particle sizes to enhance the quality of the products and provided a foundation for future understanding of the various component interactions between legumes and wheat and for the improvement of the quality of the resulting products, including the acceptance of these products by the consumers, as determined with trained panels.

120-2: Clinical study (S. Walrand, E. Rock, A. Kurpad)Plant proteins represent 65-70% of dietary protein intake for food

worldwide. Their nutritional value is first in their ability to supply amino acids to the body needs for growth or renewal of body proteins. The ability of food proteins to ensure body protein requirement can be distinguished into two different ways (Walrand & Boirie, 2005). The first is the bioavailability of the protein, i.e. the proportion of amino acids after digestion and absorption which are available for metabolic phenomena. The second is the efficiency of these amino acids to be used to meet the specific needs of the body tissues. Under these conditions, it seems important to study the digestibility, bioavailability and nutritional qualities of plant proteins in particular in situations where the use of this source is of interest, e.g. in older or vegetarian but also in undernourished subjects. Aging and under nutrition have been related to a significant loss of muscle mass and function, i.e. sarcopenia, associated with increased protein requirements (Henderson et al., 2009). Advancing age is also characterized by the need of reducing the intake of saturated fat and cholesterol and of optimizing micronutrient intake. Hence, in such situations, a particular interest for a plant source appears. Obviously improvement of food protein quality in vegetarian people is also of importance, notably in malnourished sarcopenic subjects.

The preparation at the industrial scale of a ready to use, balanced in essential amino acid, protein rich, digestible, palatable product from vegetal sources that can be grown easily in arid situations would be very interesting. It would allow reducing the consumption of animal products at the world level, and helping vegetarian populations to equilibrate their nitrogen balance, in particular in poor countries. Indeed, amino acids- balanced plan foods are expected to also balance the rates of muscle protein loss and protein synthesis retarding the muscle loss or sarcopenia (Proctor et al, 1999). Besides many other lifestyles including dietary protein and other nutrients intake, muscle

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metabolism underlying sarcopenia significantly depends on genetic control (Zhai et al, 2005) allowing identification of a serial of genes of myostatin pathway. A question that will be explored in the present project is whether the nutrients post prandially absorbed from the processed foods may affect the expression of gene, e.g. of mysostatin pathways as well as other ones involved in muscle metabolism control. For that purpose, an improved nutrigenomics-based assay will be used and based on the concept that nutrients-depending cell functions occurred through expression of genes sensitive to these nutrients and/or the metabolites endogenously produced. The present approach aims at looking for their mechanism of action rather than on their identification (Tymchuk et al, 2001; Talvas et al, 2010; Milenkovich et al, 2011), by ex-vivo incubation of muscle cell line with serums harvested before and after consuming the test foods and looking at the expression of genes targeted for muscle metabolism.

130. Novelty of the project :To bring sound scientific evidences for biological efficiency of process-based balancing of usual foods with a mix of staple plant proteins.

140. Work plan and methods :

Foods processes and sensory analysis: The process for idlis will be based mainly on soaking rice and black gram in various proportions and ground with adding water in mortar and pestle to yield a batter with the desired consistency. The assays will be done with black grams at different level starting with the usual 3:1 (Jama et al, 1999) weight ratio for making soft and spongy textured idlis (Nazni, 2010). For the different levels of Black gram, the maximum number of micro-organisms for fermentation (Balasubramanian et al, 2007), the protein efficiency ratio (PER) over the unfermented mixture (Van Veen et al, 1967) and the result of fermentation as predicted biological value (Padhye et al, 1978) will be determined. Two or three Ready to Cook idili stabilized batters (Nisha et al, 2005) optimized for the above parameters, together with recipe for cooking it, will then be sent to the concerned investigators on sensorial analyses.Durum/aestivum wheat and legume- wheat noodles and pasta. These products will be compared to the pasta processed with egg whites (highly digestible and used as control food for clinical studies undertaken both in France and India) or enriched with wheat gluten. First, food-stuffs chemical composition including ash, total protein and starch contents will be determined. The degree of protein structure network (weak and covalent linkages) will be determined by SE-HPLC. The particle size distribution of the semolina and flour will be characterized by laser granulometry. Production of foods will be processed with a continuous pilot-scale pasta extruder to have a similar level of protein. A preliminary study will be made in Montpellier and Mysore to determine the amount of water needed for hydration step, based on the operator experience and previous granulation properties study. Particle size distribution of dough after mixing will be determined by sieving and pressure during extrusion will be recorded. Freshly extruded product will be submitted to a low temperature drying in a

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pilot-scale drier, controlling relative humidity and using a temperature and time to reach 12% moisture. The resulting product will be characterized in terms of diameter, colour, cooking qualities (optimal cooking time, water uptake, cooking loss) and rheological properties. The structure of these mixed products will be determined on the protein network and its degree of structuring using porosity and microscopy. A total number of 6 to 12 processed foods will be evaluated with a panel recruited in the senior and undernourished population (>50 years old) to fit with clinical studies undertaken in India and France respectively. A first aim will be to establish whether these mixed foods (idilis, pastas and noodles) are more or less appreciated by a group of 64 consumers carrying out blind tests for strand quality, mouth feel, and for overall quality. In a second time, a sensory analysis will be performed by 16 panellists selected and trained to finely describe the nature and the intensity of the differences perceived between the wheat products.

Clinical Study design:In a randomized, simple-blind , controlled and cross-over trial, 20 older subjects (in France) and 20 young sarcopenic subject (in India) will be successively assigned to receive a test meal containing either pasta formulated with with egg white (control), or Idlis or noodles containing pulses. In this acute post-prandial experiment, the amount of food eaten will be adjusted to provide 0,3 g of proteins per kg b.w. The number of subjects is sufficient to be able to see a statistical difference (p<0.05) between treatments in this cross-over design study. A history of clinical events will be recorded for all subjects recruited with normal blood biochemical profile and physical examination and without any chronic diseases. All the subjects will be sedentary. Before the start of the study, food consumption will be assessed by interview to determine dietary patterns and estimate energy and protein intakes. The protocol of the study will be approved by the corresponding local Ethical Committees (India and France). Each volunteer will give his written informed consent after explanation of the purposes, methodology and potential risks of the study. On the experimental day, all subjects will be first studied in the post absorptive state after an overnight fast of at least 12 h. After a priming dose of [13 C]bicarbonate (6 mg / 5 ml within 1 min), a primed (8.4 µmol.kgFFM-1.min-1) intravenous infusion of L-[1-13 C] leucine will be done and will be thereafter maintained for 480 min (0.14 µmol.kg FFM-1.min-1), as previously described (Guillet et al, 1999). After 240 min, a small part of one of the experimental meal will be eaten every 20min to maintain a steady state. Blood and breath samples will be collected for the determination of plasma isotopic enrichment. Plasma L-[1-13C]leucine, L-[5,5,5-2H3]leucine and 13C-ketoisocaproate (KIC) enrichments (MPE, Mol Percent Excess) will be measured by selected ion monitoring-electron impact GC-MS using tertiary-butyldimethylsilyl derivatives. 13CO2 enrichments (APE, Atom Percent Excess) will be measured on a GC-combustion-isotope ratio mass spectrometer (µGas system, Fisons Instruments). The postprandial efficiency of protein utilization (PPU) of the different protein sources will be calculated by using equations previously published by Millward et al (Am J Clin Nutr, 2002). In addition, whole body protein synthesis rate, proteolysis and oxidation rate will be calculated.

Nutrigenomics

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The biological impacts will be tested on the expression of target genes after incubation of muscle cell line with post absorptive and postprandial sera harvested from the volunteers (Talvas et al, 2010). The sera of ten individuals in each of Indian and French population will be selected on the highest level of amino acids found in the plasma. For these 20 individuals, the assays will be performed sera collected before and the ones collected after consumption of the four processed foods. Forty five target genes will be defined from literature-based research as the ones involved in muscle metabolism (n=18) and also those involved in oxidative stress (n=10) and inflammatory processes (n=17) involved in the pathogenesis and/or as consequences of sarcopenia. Three house-keeping genes will be included in the study. The muscle cell line C2C12 will be obtained from American Type Culture Collection (ATCC) and grown in standard conditions with foetal bovine serum. The ex-vivo protocol will be similar to the one previously published (Talvas et al, 2010). For analysis, expression levels of target genes will be normalized to house-keeping genes for each plate. Gene expression values will then be calculated based on the ΔΔCt method with normalized data. Relative quantities (RQ) will be determined using the equation: RQ = 2-ΔΔCt.

Annex: references cited

- Aguilera JM. (2005). Why food microstructure ? J Food Eng, 67, 3-11.- Balasubramanian, S., Viswanathan, R. (2007) Properties of idli batter during its fermentation time, J. Food Process. Pres. 31 32-

40.- Cunin, C., Handschin, S., Walther, P., & Escher, F. (1995). Structural changes of starch during cooking of durum wheat pasta.

Lebensmittel-Wissenschaft und -Technologie, 28(3), 323-328.- Editorial. (2006). Delivery of functionnality in complex food systems : introduction. Trends Food Sci Technol , 17, 194-195.- FAO.(2000). Statistical data bases : agriculture : www.fao.org.- Guillet C, Delcourt I, Rance M, Giraudet C, Walrand S, Bedu M, Duche P, Boirie Y. (1999). Changes in basal and insulin and amino

acid response of whole body and skeletal muscle proteins in obese men. J Clin Endocrinol Metab. 94:3044-3050- Henderson GC, Irving BA, Nair KS. (2009). Potential application of essential amino Acid supplementation to treat sarcopenia in

elderly people. J Clin Endocrinol Metab., 94:1524-1526.- Jama, Y.H., Varadaraj, M.C. (1999) Antibacterial effect of plantaricin LP84 on food borne pathogenic bacteria occurring as

contaminants during idli batter fermentation, World J. Microbiol. Biotechnol.15. 27-32. - Madhumitha, S., & Prabhasankar, P. (2011). Influence of additives on functional and nutritional quality characteristics of black

gram flour incorporated pasta. Journal of Texture Studies, 42(6), 441-450- Micard, V., Brossard, C., Champ, M., Crenon, I., Jourdheuil-Rahmani, D. & Petitot, M. (2010). Aliment mixte « blé dur-

légumineuse » : Influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques. Cahiers de Nutrition et de Diététique,45, 237-245.

- Milenkovic D, Deval C, Dubray C, Mazur A, Morand C. (2011). Hesperidin displays relevant role in the nutrigenomic effect of orange juice on blood leukocytes in human volunteers: a randomized controlled cross-over study. PLoS One, 6(11) : e26669.

- Millward DJ, Fereday A, Gibson NR, Cox MC, Pacy PJ. (2002). Efficiency of utilization of wheat and milk protein in healthy adults and apparent lysine requirements determined by a single-meal [1-13C]leucine balance protocol. Am J Clin Nutr., 76: 1326-1334

- Nazni, P., Shalini, S. (2010) Standardization and quality evaluation of idli prepared from pearl millet (Pennisetum Glaucum), Int. J. Current Res. 5. 84-87.

- Nisha, P. Ananthanarayan, L. Singhal, R.S. (2005) Effect of stabilizers on stabilization of idli (traditional south indian food) batter during storage, Food Hydrocolloid. 19. 179–186.

- Padhye, V.W. Salunkhe, D.K. (1978) Biochemical studies on black gram (phaseolus mungo l.): iii. Fermentation of black gram and rice blend and its influence on the in- vitro digestibility of the proteins, J. Food Biochem. 2. 327-347.

- Petitot, M. & Micard, V. (2010c). Legume fortified pasta. Impact of drying and precooking treatments on pasta structure and inherent in vitro starch digestibility. Food Biophysics, 5, 309-320.

- Petitot, M. (2009). Pâtes alimentaires enrichies en légumineuses. Structuration des constituants au cours du procédé : Impact sur la qualité culinaire et les propriétés nutritionnelles des pâtes. Thèse de 3ème cycle, Montpellier SupAgro, 10 septembre 2009.232 p.

- Petitot, M., Abeccassis, J. & Micard, V. (2009a). Structuring of pasta components during processing : impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology, 20, 521-532.

- Petitot, M., Barron, C., Morel, M.-H. & Micard, V. (2010b). Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility. Food Biophysics, 5,284-299.

- Petitot, M., Brossard, C., Barron, C., Larré, C., Morel, M.-H. & Micard, V. (2009b). Modification of pasta structure induced by High drying temperatures. Effect on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chemistry, 116, 401-412.

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- Petitot, M.,Boyer, L., Minier, C. & Micard, V. (2010a). Fortification of pasta with split pea and faba bean flours : Pasta processing and quality évaluation. Food Research International, 43, 634-641.

- Proctor DN, O’Brien PC, Atkinson EJ, Nair KS. (1999). Comparison of techniques to estimate total body skeletal muscle mass in people of different age groups. Am J Physiol Endocrinol Metab., 277: 489-495.

- Reddy, N. R., Sathe, S. K., Pierson, M. D., Salunkhe, D. K. (1982) Idli, an Indian fermented food: A review, J. Food Quality. 5(2). 89–101.

- Reddy, N.R., Salunkhe, D.K. (1980) Effect of fermentation of phytate phosphorous and mineral content in black gram, rice and black gram and rice blends, J. Food Sci. 45. 1708-1712.

- Roberts CK, Chen AK, Barnard RJ. (2007). Effect of a short-term diet and exercise intervention in youth on atherosclerotic risk factors. Atherosclerosis, 191:98-106.

- Sekar, S., Mariappan, S. (2007) Use of traditional fermented products by Indian rural folks and IPR, Indian J. Trad. Know. 6(1). 111- 120.

- Talvas J, Caris-Veyrat C, Guy L, Rambeau M, Lyan B, Minet-Quinard R, Lobaccaro J-M A, Vasson M-P, Georgé S, Mazur A, Rock E. (2010). Differential effect of lycopene consumed in tomato paste and lycopene in the form of a purified extract on target genes of prostatic cancer cells. Am. J. Clin. Nutr., 91:1716-1724.

- Tamang, J.P. (1998) Role of microorganisms in traditional fermented foods, Indian Food Ind. 17 162-167.- Tymchuk CN, Barnard RJ, Heber D, Aronson WJ. (2001). Evidence of an inhibitory effect of diet and exercise on prostate cancer

cell growth. J. Urol., 166: 1185-1189.- Van Veen, A.G. Hackler, L.R. Steinkraus, K. H. Mukherjee, S. K. (1967) Nutritive quality of idli, a fermented food of India, J.

Food Sci. 32. 339-341.- Walrand S, Boirie Y. (2005). Optimizing protein intake in aging. Curr Opin Clin Nutr Metab Care, 8: 89-94.- Wolever, T.M.S., Vorster, H.H., Björck, I., Brand-Miller, J., Brighneti, F., Mann, J.L., Ramdath, D.D., Grandfeldt, Y., Holt, S., Perry,

T.L., Venter, C. & Xiaomei, W. (2003). Determination of the glycaemic index of fodds : interlaboratory study. European Journal of Clinical Nutrition, 57, 475-482.

- Zhai G, Ding C, Stankovich J, Cicuttini F, Jones G. (2005). The genetic contribution to longitudinal changes in knee structure and muscle trength: a sibpair study. Arthritis. Rheum., 52: 2830-2834.

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150. Part of the project work, which will be conducted in each country, clearly bringing out the added value due to collaboration and the infrastructure facilities related to the project activity available in the institutions where the project work will be carried out. Idlis process (Pondicherry University). The Department and the Central Instrumentation Facility in the University has well equipped laboratories with all modern facilities for all needed analysis of the idli batter by HPLC, UV-VIS-NIR spectrophotometer, Fourier Transform Infrared spectrometer-spectroflurometer. The Department's Pilot plant would cater to the production of the ready to cook idli batter with modified atmosphere packaging and characterization by the texture analyser.Pasta and noodles process (Montpellier and Mysore): all facilities and experienced staff are available in both laboratories. The facilities include continuous pilot-scale extruder and drier for processing pastas and noodles. Products characterisation include diameter, colour , cooking qualities with fully equipped devices. Rheological properties will be assessed using Tensile and compression tests as well as using Micro-viscoamylograph, farinograph and alveograph. The structure will be determined from macroscopic to supramolecular using porosity, routine biochemistry and microscopy techniques (bright field light microscopy; polarised light microscopy; fluorescence microscopy, confocal laser scanning microscopy), biochemistry techniques.Sensory analyses (Dijon and Mysore): the analysis will be preformed within the platform. The latter is made of 4 rooms, each equipped with places devoted to food preparation equipped with professional kitchen materials and cold and room temperature storage dedicated rooms, near of sensorial rooms. The cabins for the panellist are all equipped with informatics materials.Clinical trial : the units of the Centre de Recherche en Nutrition Humaine and St John's Research Institute have the facilities to undertake the clinical trials with trained medical and biochemical staff as described in their respective web site (http://www.sjri.res.in/html/facility_off.htm ; http://www1.clermont.inra.fr/crnh/pages/uen.htm)Nutrigenomics assay will be carried out in INRA, Clermont-Ferrand. Cell biology including cell culture and RNA extraction will be done within Human Research Unit. The research centre of INRA has a platform dedicated for PCR assays with fully equipped and qualified personal to perform the analysis.

160. Potential application :

A final application will be to involve agro-industrials for marketing the processed and palatable products with evidences on clinical parameters.

170. Suggested referees for evaluation of the project (please suggest not more than five Indian and five French referees with their addresses including e-mails). You may also indicate name(s) of scientists to whom the proposal should not be sent, in your opinion, for reasons of conflict of interest.

Dr. Narpinder Singh, Professor & Head, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar-143005. narpinders@yahoo.com

Dr. S.S. Lele, Professor of Biochemical Engineering and Head, Food Engineering & Technology Department, Institute of Chemical Technology, Mumbai. Office Phone. : 91-22-2410 0136 E-Mail : ss.lele@ictmumbai.edu.in

Dr.Bhanuprakash Reddy, Senior Scientist, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad 7, India, Phone: +_91 9866269502; E mail: geereddy@yahoo.com.

Prof. F.A Masoodi, Department of Food Science and Technology, The University of Kashmir, Hazratbal, Srinagar-190006, J&K; Ph: +919419135876 ; E mail: masoodi_fa@yahoo.co.in

Kaisa Poutanen, Professor, VTT/University of Kuopiofood technology and nutrition sciences, Helsinki/KUOPIO, Finlande, Kaisa.Poutanen@vtt.fi, Telephone: +358 20 722 5192

Dr Jacques BERGER, U.M.R 204 Nutripass, 911 avenue d'Agropolis, B.P. 6450134394 Montpellier cedex 5. Tél: +33.4.67.41.61.66 ; jacques.berger@ird.fr

Pr Yves Rolland, Inserm U1027, University of Toulouse III, Avenue Jules Guesdes, France. rolland.y@chu-toulouse.fr

Pr Marc Bonnefoy, Service universitaire de médecine gériatrique, Centre Hospitalier Lyon-Sud, 69495 Pierre Bénite Cedex. marc.bonnefoy@chu-lyon.fr

11

180. Currently running projects (titles, funding agencies, budgets, starting date, duration) :

INRAVectorisation des nutriments et effets métaboliques, Institut Carnot Qualiments, 91,000 €, October 2009, 4 years. ANR Presage : Augmentation de l’efficacité de la renutrition chez le patient âgé : restauration du statut nutritionnel et conséquences fonctionnelles et locomotrices (Agence National pour la Recherche, 2011, 244,928€, 3 years).ANR PolivD3 : Etude de l’impact de la consommation d’huile riche en polyphénols, Vitamine D et DHA sur la fonction locomotrice(Agence National pour la Recherche, 2011, 157,000€, 3 years).FUI Sarcob : Prévention et traitement de l’obésité sarcopénique (FUI, 2011, 124,000€, 3 years).Price Researcher of the Future 2009-OCDE-AFFRST-RTRA-VTT-UEF: Structure of aleurone fraction: impacts on bioavailability and health effects of ferulic acid. 2010, 24,000 euros; 4 years.Optimisation de la qualité nutritionnelle des protéines issue de sources végétales, Bourse Recherche Filière, 90,000€, 3 ans (PhD student)University of Pondicherry- Reduction of Mycotoxin Exposure in Human Gastrointestinal Tract Using Pre-Probiotic Microorganisms, CSIR, 24.00 Lakhs, 1st Feb 2011, 3 years.- Development of Functional Starter Culture of Idli, UGC, 11.04 Lackhs, 1st Feb 2011, 3 years.- Evaluation of the Nutraceutical potential of seven commercial products. Oriens Global Marketing Ltd., 24.32 Lakhs, 1st Jan 2011, 3 years.

CFTRI, Mysore

To be filled in

St John's Research Institute- Effect of protein and vitamin B12 supplements in pregnancy on the methionine cycle –

DBT, 88 lakhs, 3 years - Amino Acid Kinetics in Pregnancy – USDA, $250000, 5 years- HDL functionality in Indians, ICMR, 35 lakhs, 2 years

PART II– TIME SCHEDULE210. A Duration of the project : 3 years

210. B Please indicate the approximate number of man–months in a year to be devoted to this project by each of the Principal and Joint Collaborators :

Man–months I yr II yr III yr

Indian Principal CollaboratorDr A. Kurpad 1 3 4

JRF to be hired 6 12 12

SRF to be hired 12 12 12

French Principal CollaboratorDr S. Walrand 1 3 4

Dr. L. Mosoni 1 3 3

Project assistant to be hired 12 12

Indian Joint Collaborator(s)Dr H.Prathap Kumar Shetty (Pondicherry Univ.)

3 1

Dr.S.Haripriya (Pondicherry Univ.) 5 1

Project assistant to be hired (Pondicherry Univ.)

12 6

Dr Maya Prakash (CFTRI, Mysore) 4 1

Dr P. Prabhasankar (CFTRI, Mysore)

5 2

Project assistants to be hired (CFTRI, Mysore - food technology & sensory analysis))

12 12

French Joint Collaborator(s): INRADr Edmond ROCK (Clermont-Ferrand)

3 3 3

Dr Dragan MILENKOVICH (Clermont-Ferrand)

1 2 1

Dr Céline BOBY (Clermont-Ferrand)

3 2

Dr P. Schlich (Dijon) 4 2

Pr. V. Micard (Montpellier) 4 1 1

Dr C. Barron (Montpellier) 1,5 0,5

Dr M.-H. Morel (Montpellier) 1,5 0,5

PhD student to be hired (Montpellier)

10 2

220. Details of phases in which the project will be carried out, with duration of each phase. (Please enclose a Bar Chart)

Food processes (INRA, Montpellier, CFTRI, Mysore and Pondicherry University)Phase 1 (T1-T6): Food-stuffs (commercially available) characterization and foods productionPhase 2 (T6-T12): Foods characterizationPhase 3 (T12 - T15): Statistical and image analysis (pasta & noodles); Modified atmosphere packaging (idlis)

Sensorial analyses (INRA, Dijon and CFTRI,Mysore)Phase 1 (T12 - T15): tests of preferences of all foods processed in Mysore, Puducherry and Montpellier.Phase 2 (T15 - T18): sensory descriptive analysis starting with training of 16 panellists and then analysis performed by this panel.Phase 3 (T18-T24): Final report

Clinical study: duration in months (INRA, Clermont-Ferrand & SJRI, Bangalore)Phase 1 (T1-T6): drafting of the clinical protocol and corresponding ethical and pharmacological forms. Ethical comity application.Phase 2 (T6-T18): processing of the clinical study and measures.Phase 3 (T18-T33): analyses of isotopic enrichment, hormonal profile, blood biochemistry, blood amino acid concentrations.Phase 4 (T33-T36): calculation of PPU Leucine and PPU nitrogen, statistical analysis

Nutrigenomics Cell Biology: duration in monthsPhase 1 (T3 –T9): Literature-based identification of 40 gene expression modulated by aminoacids and related with sarcopenia as well as with inflammatory processes.Phase 2 (T9-T12): Design of TLDA with Applied Systems: Preconfiguration of the 48 TaqMan Genes to be spotted in a 384-well format of microfluidic cards.Phase 3 (T12-T15): Technical performance by the platform, bioinformatics analysisPhase 4 (T15-T18) : interpretation and final report

BAR CHART

MONTHS 0 3 6 9 12 15 18 21 24 27 30 33 36TASKSFOODS PROCESSESFood-stuff characterisationFood characterisationImage analysis, statistics, and final reportSENSORY ANALYSISTests of food preferencesDescriptive analysis and final reportCLINICAL STUDYEthical comityRecruitment & Nutritional interventionSample AnalysisStatistical analysis and final reportGENOMICSLiterature-based identification of target genesDesign of TLDA RT(qPCR and bioinformaticsInterpretation and final report

230. Identifiable outputs at the end of each phase

Food processes (INRA, Montpellier, CFTRI, Mysore and Pondicherry University)Phase 1 : Composition of foods-stuffs (moisture, ash, gluten and protein content)Phase 2 : Composition of processed foods to be tested for sensory analysis

Phase 3 : Final report on foods used for clinical studies, including culinary properties and protein network structure, and in vitro starch and protein digestion (statistics made from 4 different batches).

Sensorial analyses (INRA,Dijon and CFTRI, Mysore)Phase 1: Cross analysis of the data of the test of preference between Mysore and Dijon to make a proposal for the three foods to be used for clinical studies in Bangalore and Clermont-Ferrand.Phase 2: Data analysis of sensory description on each panel in Dijon and Mysore. Final report describing the differences in the perception by Indian and French panellists of the 3 final products .

Clinical study (INRA, Clermont-Ferrand & SJRI, Bangalore) :Phase 1 : approbation by the ethical and pharmacological comitiesPhase 2 : obtainment of clinical samplesPhase 3 : database of clinical resultsPhase 4 : final report.

NutrigenomicsPhase 1: a database containing the publications describing the target genes studied in TLDA.Phase 2: Achievement from the manufacturer of the 20 microfluidics plates Phase 3: database with all (over- under-expression values) of the target genes in all 20 plates.Phase 4: final report

PART III – BUDGET ESTIMATE*

Manpower to be hired by the Indian Principal Collaborator for the project

Designation Number 1st Year(Rs.)

2nd Year (Rs.)

3rd Year(Rs.)

Project Assistant (CFTRI, food technology)

Project Assistant (CFTRI, sensory analysis)

Project Assistant (University of Pondicherry,

food technology)

SRF (St John’s, Clinical Studies)

JRF (St John’s, Clinical Studies)

One

One

One

One

One

1,44,000

72,000

1,40,000

3,36,000

90,000

72,000

1,44,000

72,000

3,36,000

1,80,000

3,36,000

1,80,000

JRFs, SRFs, RAs TO BE HIRED BY THE INDIAN COLLABORATORSPECIFICALLY FOR THE PROJECT

Year-wise total 7,82,000 8,04,000 5,16,000

310. TOTAL MANPOWER

BUDGETRs. 21,02,000

* Kindly indicate the requirements of the Principal collaborator and Joint collaborator separately when they are not from the same institution.

Other Recurring Expenses of the Indian Collaborator

Details 1st Year(Rs . )

2nd Year(Rs . )

3rd Year(Rs . )

321. Cost of consumableMaterials

University of PondicherryCFTRI, Food technologyCFTRI, Sensory analysisSt John’s, Clinical Studies

4,00,0006,00,0002,50,00015,00,000

15,00,000

322. Cost of project relatedlocal travel within India

University of PondicherryCFTRI, Mysore

50,0001,00,000

50,0001,00,000

323. Any other miscellaneous(Contingency)University of PondicherryCFTRI, MysoreSt John’s

50,00050,0001,00,000

50,00050,0001,00,000

324. Year-wise total31,00,000 18,50,000

320. Total budget on recurring expenses for theproject duration

Rs. 49,50,000

Purchase of Equipment by the Indian Collaborator

Details 1st Year(Rs.)

2nd Year(Rs.)

331. Cost of equipment to bepurchased in India

Noodle making machine

I1 Plus syringe pump (Harvard)

4,00,000

91,000

332. Cost of importedequipment, includingcustoms duty

Cost of importedequipment, includingcustoms duty

6,30,000

1,00,100

333. Year-wise total 7,30,100

330. Total budget on purchase of equipmentby the Indian Collaborator

Rs. 7,30,100

Details of equipment proposed to be purchased

S.No. Item Estimated cost Detailed Justification

1 Laboratory mill

In foreign*Currency

9000 Euros

Exchange*

Rate

70 INR

Cost in Rs.

6,30,000 For making fine powders of ingredients during the product development

* To be given only for imported equipment

NOTE : EQUIPMENT APPROVED UNDER THE PROJECT SHOULD BE PURCHASED EARLY AFTER THE START OF THE PROJECT. IN NO CASE

EQUIPMENT PURCHASE WILL BE ALLOWED AFTER THE MIDDLE OF THE PROJECT.

Manpower to be hired by the French Principal Collaborator for the project

POST DOCS/DOCTORAL STUDENTS TO BE HIRED BY THE FRENCH COLLABORATOR SPECIFICALLY FOR THE PROJECT

Designation Number 1st Year(Euros)

2nd Year (Euros)

3rd Year(Euros)

Postdoc 1 40,000 40,000

Year–wise total40,000 40,000

340. TOTAL MANPOWER

BUDGET

Euros

80,000

Other Recurring Expenses of the French Collaborator

Details 1st Year(Euros)

2nd Year(Euros)

3rd Year(Euros)

351. Cost of consumableMaterials

Clinical studyANALYSESisotopic enrichmentblood markersamino acid concentration

NutrigenomicsPasta processSensory analyses

3,50025,0004, 500

55,000

14,500

28,00016,0007,500

352. Cost of project relatedlocal travel within France

3,000 2,000 1,000

353. Any other miscellaneous

Panellists’ recruitment and indemnity

Subcontracting the sensory sessions in Dijon (acceptability)

Subcontracting the sensory sessions in Dijon (descriptive analysis)

9,000

5,400

11,700

354. Year–wise total 62,100 71,500 52,500

350. Total budget on recurring expenses for theproject duration

Euros 186,100

Purchase of Equipment by the French Collaborator

Description 1st Year(Euros)

2nd Year(Euros)

.None

.

Year-wise total

360. Total budget on purchase of equipmentby the French Collaborator

Euros, 0

Details of equipment proposed to be purchased

S.No. Item Estimated cost(Euros)

Detailed Justification

370. International Travel

India to France

1st Year 2nd Year 3rd Year

371. Proposed number of visits 3 3 0 of Indian Scientists to France

372. Duration of stay during each visit of 3 wks 3 wks Indian Scientists to France

373. Activities proposed to be performed during each visit

1st Year Food process:Exchange of recipesto produce mixed pastas.Protocol for Sensorial analyses

2nd Year Clinical studies:Works on design and

samplings

3rd Year

France to India

1st Year 2nd Year 3rd Year

374. Proposed number of visits 2 2 3 of French Scientists to India

375. Duration of stay during each visit of French Scientists to India 3 weeks 3 weeks

376. Activities proposed to be performed during each visit

1st Year Food process:Exchange of recipesto produce mixed pastas.Protocol for Sensorial analyses

2nd Year Clinical studies:Works on design and

samplings

3rd Year Final meeting

ANNEXURE A: COLLABORATORS

400. Principal Collaborator from India (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years )

401. Name and Designation Anura Kurpad, Professor of Physiology and Nutrition

402. Sex Male X Female

403. Date of Birth 0 8 0 5 1 9 5 9(Date) (Month) (Year )

404. Name of the InstitutionSt John’s Research Institute, St John’s National Academy of health Sciences, Bangalore

405. Name and Designation of theHead of the InstitutionDr K Srinivasan, Dean, St John’s Research InstituteRev Dr Lawrence D’Souza, Director, St John’s National Academy of Health Sciences

406. Address :– InstitutionSt John’s National Academy of Health SciencesCBCI Society for Medical Education,Sarjapur Road, Bangalore, 560034, India

Telephone No. : +91-80-25532037 ext 102

Fax No. : +91-80-25532037, Ext 104

e-mail :– a.kurpad@sjri.res.in407. Address :– Residential

B-1, St John’s Staff Quarters,Hosur Road, Bangalore 560034

Telephone No. : +91-80-25534120

Fax No. : None

e-mail:– As above

Biodata

EDUCATION/TRAINING

INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDYSt John’s Medical College, Bangalore, India MBBS. 1983 MedicineSt John’s Medical College, Bangalore, India M.D. 1988 PhysiologyNational Medical Boards, New Delhi, India D.N.B. 1988 PhysiologyBangalore University, India Ph.D. 1992 Nutrition

Personal StatementIn my current position as Professor of Physiology and Head of the Division of Nutrition at St John’s, I am directly involved in 3 primary areas: stable isotopic approaches to energy and protein metabolism, fetal development, and metabolic accommodation in chronic disease. Indirectly, I am also involved in other areas such as the absorption of micronutrients and anemia, the development of adiposity in children, and the feeding of severely undernourished children. I have several doctoral students, and currently, 1 post-doctoral student.

Positions

1983-1988 Tutor, Department of Physiology, St John’s Medical College.1989-1990 Wellcome Trust Post Doctoral Fellow, Rowett Research Institute, Aberdeen Scotland1990-1991 Wellcome Trust Post Doctoral Fellow, Dunn Clinical Nutrition Centre, University of Cambridge, UK1991-1994 Assistant Professor, Department of Physiology, St John’s Medical College1994-1998 Associate Professor, Department of Physiology, St John’s Medical College1998- Professor of Physiology, St John’s Medical College2002- 2011 Founding Dean, St John’s Research Institute2005- Adjunct Professor, University of Minnesota Medical School, USA2008- University Associate, Curtin University of Technology, Perth, Australia2011- President, Nutrition Society of India

Honors

1. Fellow, National Academy of Medical Sciences, India2. NUTRIM Oration, Maastricht University, Netherlands, 2010.3. Ramachandran Memorial Oration, Nutrition Foundation of India, 20094. JIPMER Oration, Jawaharlal Nehru Institute for Postgraduate Medical Education and Research,

20095. Harbhagwan Kumar Memorial Oration, Indian Academy of Pediatrics, 2009.6. Marian Kamath Oration, St John’s Alumni Association, Orlando, 2008.7. Ramanathan Award, Nutrition Society of India, 20078. Jaishree Memorial Oration, SJMC Alumni Association, 20069. Shakuntala Dasgupta Memorial Oration, Physiological Society of India, 200510. Sir CV Raman Young Scientist Award, Government of Karnataka, 2003.

Membership of committees

Head, IAEA Collaborating Centre for Stable Isotope Technologies in Nutrition, India. Chair, Expert Committee on Obesity, Indian Council of Medical Research. Chair, Working Group on micronutrient security, ICMR/DBT/DST Chair, Selection Committee for ICMR Task Forces on Vit A deficiency, Anemia and Iodine deficiency Chair, International Nutrition Foundation-Protein Advisory Group Member (Present)

o WHO Expert Panel on Nutritiono Special Invitee, Nutritional Advisory Group, MoHFW, Govt of India.o Advisory Committee, Reproductive Health & Nutrition Division, Indian Council of Medical

Research.o Scientific Advisory Committee, National Agri-Biotechnology Institute, Punjab, DBT.o Steering Committee, National Nutrition Monitoring Bureau, NIN, Indian Council of Medical

Research

o Task Force on Biotechnology for Food and Nutrition Security, Dept of Biotechnology, Govt of India.

o Functional Foods Advisory Group, Food Safety and Standards Authority of India.o National Committee of IUNS-IUPS, Indian National Science Academy.o Steering Committee, ICMR/DBT Program on Severe Acute Malnutrition.

Member (Past)o Advisory Committee, Food & Nutrition Board, MoWCD, Govt of India.o Scientific Advisory Committee, National Institute of Nutrition, Indian Council of Medical

Research.o FAO Expert Committee on Protein Quality, 2011.o Recommended Dietary Allowances Advisory Committee, Indian Council of Medical Research

Co-Editor, Asia Pacific Journal of Clinical Nutrition. Co-Author, Guyton’s textbook of Physiology- Asian Edition Associate Editor, European Journal of Clinical Nutrition Editorial Board Member

o Encyclopedia of Food Sciences and Nutrition, Academic Press, UK.o Encyclopedia of Human Nutrition, Academic Press, UK.o Annals of Nutrition and Metabolism.o Indian Journal of Physiology and Allied Scienceso Biomedicine

Selected Publications related to this area. Total papers : 207

Unni US, Raj T, Sambashivaiah S, Kuriyan R, Uthappa S, Vaz M, Regan MM, Kurpad AV. The effect of a controlled 8-week metabolic ward based lysine supplementation on muscle function, insulin sensitivity and leucine kinetics in young men. Clin Nutr. 2012 Apr 21. PMID: 22524975

Sullivan R, Kinra S, Ekelund U, A V B, Vaz M, Kurpad A, Collier T, Srinath Reddy K, Prabhakaran D, Ben-Shlomo Y, Davey Smith G, Ebrahim S, Kuper H. Socio-Demographic Patterning of Physical Activity across Migrant Groups in India: Results from the Indian Migration Study. PLoS One. 2011;6(10):e24898. Epub 2011 Oct 14.

Vaz M, Pauline M, Unni US, Parikh P, Thomas T, Bharathi AV, Avadhany S, Muthayya S, Mehra R, Kurpad AV. Micronutrient supplementation improves physical performance measures in asian Indian school-age children. J Nutr. 2011;141:2017-23.

Swaminathan S, Selvam S, Thomas T, Kurpad AV, Vaz M. Longitudinal trends in physical activity patterns in selected urban south Indian school children. Indian J Med Res. 2011;134:174-80.

Kurpad AV, Varadharajan KS, Aeberli I. The thin-fat phenotype and global metabolic disease risk. Curr Opin Clin Nutr Metab Care. 2011;14:542-7.

Kurpad AV, Thomas T. Methods to assess amino acid requirements in humans. Curr Opin Clin Nutr Metab Care. 2011;14:434-9.

Kurpad AV, Dwarkanath P, Thomas T, Mhaskar A, Thomas A, Mhaskar R, Jahoor F. Comparison of leucine and dispensable amino acid kinetics between Indian women with low or normal body mass indexes during pregnancy. Am J Clin Nutr. 2010;92:320-9.

Muniyappa R, Irving BA, Unni US, Briggs WM, Nair KS, Quon MJ, Kurpad AV. Limited predictive ability of surrogate indices of insulin sensitivity/resistance in Asian-Indian men. Am J Physiol Endocrinol Metab. 2010;299:E1106-12.

Vaz M, Sucharita S, Srivatsa DV, Unni US, Raj T, Kurpad AV. Cardiac autonomic responses to hyperinsulinemia are associated with skeletal muscle function in healthy human subjects. Auton Neurosci. 2010 Jan 15;152(1-2):96-100.

Pillai RR, Elango R, Muthayya S, Ball RO, Kurpad AV, Pencharz PB. Lysine Requirement of Healthy, School-Aged Indian Children Determined by the Indicator Amino Acid Oxidation Technique. J Nutr. 2010 Jan;140(1):54-9.

Krishnaveni GV, Veena SR, Kuriyan R, Kishore RP, Wills AK, Nalinakshi M, Kehoe S, Fall CH, Kurpad AV. Relationship between physical activity measured using accelerometers and energy expenditure measured using doubly labelled water in Indian children. Eur J Clin Nutr. 2009 Aug 19. [Epub ahead of print]. PMID: 19690580

Ramakrishnan G, Unni US, Raj T, Thomas T, Vaz M, Kurpad AV. A pilot study on hyperinsulinaemic euglycaemic clamp based insulin sensitivity in young adult Indian males with low body mass index. Indian J Med Res. 2009;129:409-17.

Unni US, Ramakrishnan G, Raj T, Kishore RP, Thomas T, Vaz M, Kurpad AV. Muscle mass and functional correlates of insulin sensitivity in lean young Indian men. Eur J Clin Nutr. 2009. PMID: 19471290.

Dwarkanath P, Kurpad AV, Muthayya S, Thomas T, Mhaskar A, Mhaskar R, Thomas A, Vaz M, Jahoor F. Glucose kinetics and pregnancy outcome in Indian women with low and normal body mass indices. Eur J Clin Nutr. 2009 May 27. PMID: 19471289.

Kurpad AV, Kao C, Dwarkanath P, Muthayya S, Mhaskar A, Thomas A, Vaz M, Jahoor F. In vivo arginine production and nitric oxide synthesis in pregnant Indian women with normal and low body mass indices. Eur J Clin Nutr. 2009 May 13. PMID: 19436322

Chaya MS, Ramakrishnan G, Shastry S, Kishore RP, Nagendra H, Nagarathna R, Raj T, Thomas T, Vaz M, Kurpad AV. Insulin sensitivity and cardiac autonomic function in young male practitioners of yoga. Natl Med J India. 2008;21:217-21.

Raj T, Dileep U, Vaz M, Fuller MF, Kurpad AV. Intestinal microbial contribution to metabolic leucine input in adult men. J Nutr. 2008;138:2217-21.

Kuriyan R, Thomas T, Kurpad AV. Total body muscle mass estimation from bioelectrical impedance analysis & simple anthropometric measurements in Indian men. Indian J Med Res. 2008;127:441-6.

Kuriyan R, Rajendran R, Bantwal G, Kurpad AV. Effect of supplementation of Coccinia Cordifolia extract on newly detected diabetic patients. Diabetes Care. 2007 Nov 13; [Epub ahead of print]. PMID: 18000183

Kurpad AV. Protein & amino acid requirements during acute and chronic infections. Ind J Med Res, 2006, 124:129-48.

Kurpad AV, Regan MM, Raj TDS, Rao VN, Gnanou J, Young VR. The daily phenylalanine requirement of healthy adult Indian subjects. Am J Clin Nutr 2006, 83:1331-6.

Ongoing Research Support

1. Effect of protein and vitamin B12 supplements in pregnancy. DBT, India (PI). 3 years

2. HDL functionality in Indians. ICMR, India (PI). 2 years3. Amino Acid kinetics in pregnant women. USDA (co-Investigator). 4 years

450. Principal Collaborator from France (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years )

451. Name and Designation

Dr WALRAND Stéphane, Research Director INRA

452. Sex Male X Female

453. Date of Birth 0 6 0 4 1 9 7 2(Date) (Month) (Year )

454. Name of the Institution

National Institute of Agronomical Research, Human Nutrition Unit

455. Name and Designation of theHead of the Institution

Dr CHARDIGNY Jean-Michel, Head of Unit

456. Address :– Institution

Centre Clermont-Theix, UNH, 63122 Saint Genès Champanelle

Telephone No. : + 33 473 608 250

Fax No. : + 33 473 608 255

e-mail : Stephane.Walrand@clermont.inra.fr

457. Address :– Residential

1, chemin des Varennes, Ponteix, 63970 AYDAT, FRANCE

Telephone No. : + 33 619 698 056

BIODATA

WALRAND, Stephane – Born April, 6th 1972 in Issoire (FRANCE)

Home address : 1, chemin des Varennes, Ponteix, 63970 AYDAT, FRANCEProfessional address: Unité de Nutrition Humaine, UMR INRA/Université d’Auvergne, 58 rue Montalembert – BP 321, 63009 Clermont-Ferrand Cedex 1, FRANCETel: + 33 4 73 60 82 50, Fax: + 33 4 73 60 82 55, E-mail: swalrand@clermont.inra.fr

Degrees: -Master’s degree of Science (1997)-PhD in Applied Biology (2000) - specialization in Human Nutrition and Aging-Post doctoral position: Laboratory of Molecular Endocrinology, Bratislava, Slovak Republic (2002) - Post doctoral position: Endocrine Research Unit, Mayo Clinic and Foundation, Rochester, MN, USA (2004-2005)

-Certified to perform procedures (2002) and surgery (2008) on live animals -Certified to supervise Research in Nutrition and Food Science (2004)

Position at the National Institute for Agronomic Research (INRA): recruited as Research Director.

Editor-in-Chief of the journal “Nutrition Clinique et Métabolisme”

Activity of expertise: -Scientific Expert for Danone Company in the Emerging Health Benefits team (since 2006), for Chiesi (since 2008) and for Kraft Foods (2008)-Member of the Council for the Scientific Animation of the Human Nutrition Centre (CRNH Auvergne, 2003-2006)-Member of the Scientific Council of the Animal Facility (2003-2008)-Member of the Local Committee for the organisation of a Congress in the field of Nutrition (1999-2001)-Member of the Scientific Committee of a Congress in the field of Preventive Nutrition (since 2003)-Member of the Scientific Committee of French Society for Clinical Nutrition (since 2011)-Reviewing experience: 48 articles since 2000

Publications: Author and co-author of over 45 original papers in the FASEB J, the Journal of Clinical Endocrinology and Metabolism, the American Journal of Clinical Nutrition, The American Journal of Physiology, the Journal of Leukocyte Biology, PlosOne, the Journal of Nutrition, the British Journal of Nutrition, The Journal of Parenteral and Enteral Nutrition, Clinical Sciences, Clinica Chimica Acta, Metabolism, Life Sciences, Clinical Nutrition, The European Journal of Nutrition, Analytical Biochemistry, Obesity Research, European Journal of Clinical Nutrition.

-Author and co-author of 15 invited reviews and 8 book chapters-Co-author of 3 patents-Author and co-author of 96 oral communications and posters in national and international congresses-19 invited lectures

Coordination of contracts: -2002-2005: Scientific co-manager of the project “Effect of caloric restriction on metabolic and genetic adaptation in obese elderly people”. This program was funded by INSERM.

-2006: Scientific manager of the project “Study of the bioavailability of a collagen hydrolysate in a fermented milk product in healthy subjects”. This program was funded by the Therapharm and Danone companies.

-2004-2007: Scientific manager of the project “Effect of fast protein ingestion on sarcopenia development”. This program was supported by the Lactalis Company.

-2007-2010: Coordinator of the project “Food lipids and inflammatory status: implication in the development of sarcopenic obesity”. This program is supported by the National Agency of Sciences (ANR).

-2010-2013: Scientific coordinator of the project “Mechanism of action of vitamin D on skeletal muscle metabolism”. This program is supported by Danone Medical Research.

-2011-2014: Scientific coordinator of the project “Mechanism of action of new phyto-molecules on skeletal muscle metabolism”. This program is supported by Sanofi R&D.

Teaching experience and student supervision:-Courses on Human Nutrition Sciences and Metabolism (Master Degree, 20h/y since 2000)-Supervision of 11 graduate students (Master Degree and PhD students)

Scientific Society membership: Société Française de Biologie du Vieillissement (1996-1998), Société Francophone de Gériatrie et Nutrition (since 1997), Institut Français pour la Nutrition (since 1999), Société Francophone de Nutrition Entérale et Parentérale (since 2001), Société Française de Nutrition (since 2002), European Society for Parenteral and Enteral Nutrition (since 2006).

SELECTED PUBLICATIONS (Last 5 years)

1: Salles J, Tardif N, Landrier JF, Mothe-Satney I, Guillet C, Boue-Vaysse C, Combaret L, Giraudet C, Patrac V, Bertrand-Michel J, Denis P, Chardigny JM, Boirie Y, Walrand S. TNFα gene knockout differentially affects lipid deposition in liver and skeletal muscle of high-fat-diet mice. J Nutr Biochem. 2012 Mar 28. In press.

2: Murakami H, Guillet C, Tardif N, Salles J, Migné C, Boirie Y, Walrand S. Cumulative 3-nitrotyrosine in specific muscle proteins is associated with muscle loss during aging. Exp Gerontol. 2012 Feb;47(2):129-35.

3: Walrand S, Zangarelli A, Guillet C, Salles J, Soulier K, Giraudet C, Patrac V, Boirie Y. Effect of fast dietary proteins on muscle protein synthesis rate and muscle strength in ad libitum-fed and energy-restricted old rats. Br J Nutr. 2011 Dec;106(11):1683-90.

4: Tardif N, Salles J, Landrier JF, Mothe-Satney I, Guillet C, Boue-Vaysse C, Combaret L, Giraudet C, Patrac V, Bertrand-Michel J, Migné C, Chardigny JM, Boirie Y, Walrand S. Oleate-enriched diet improves insulin sensitivity and restores muscle protein synthesis in old rats. Clin Nutr. 2011 Dec;30(6):799-806.

5: Walrand S, Short KR, Bigelow ML, Sweatt AJ, Hutson SM, Nair KS. Functional impact of high protein intake on healthy elderly people. Am J Physiol Endocrinol Metab. 2008 Oct;295(4):E921-8.

500. Joint Collaborator(s) from India (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years ) (Please use a separate sheet for each of the Joint collaborators)

501. Name and Designation: Dr. H. Prathap Kumar Shetty, Associate

Professor and Head

502. Sex Male X Female

503. Date of Birth 2 9 0 4 1 9 6 9(Date) (Month) (Year )

504. Name of the Institution: Pondicherry University

505. Name and Designation of the: Dr. J. Sampath, RegistrarHead of the Institution

506. Address :– Institution Department of Food Science and Technology Pondicherry University RV Nagar, Kalapet Puducherry, 605014, India

Telephone No. : +914132917243

Fax No. : +914132656743

e-mail :– head.fst@pondiuni.edu.in 507. Address :– Residential

S4, Sea View AptsChinnakalapetPondicherry 605014Telephone No. : +9109442293718

BIODATA

PRATHAP KUMAR SHETTY HALADY, PhD.Associate Professor and HeadDepartment of Food Science and TechnologyPondicherry University (Central University)RV Nagar Kalapet, Pondicherry 605014(Coordinator, Food Safety programme, Food Safety and Food Biotechnology Group)

Academic and Research positions:

May 2009 - Associate Professor and Head, Department of Food Science and Technology, Pondicherry University, Pondicherry, India.

2008 - 2009 Senior Scientist, Crop Ecology and Product quality group, Dept. of Genetics and Biotechnology, Faculty of Agricultural Sciences, Aarhus University, Flakkebjerg, Denmark.

2006 - 2008 Scientist, Crop Ecology and Product quality group, Dept. of Genetics and Biotechnology, Faculty of Agricultural Sciences, Aarhus University, Flakkebjerg, Denmark.

E mail : head.fst@pondiuni.edu.in , pkshalady@yahoo.co.ukPh Off: 0413-2917243, 2654625 Res: 0413-2291247: Mobile: 91-9442293718

2004-2006 Assistant Professor, Food Microbiology, Department of Food Science, The Royal Veterinary and Agricultural University, Frederiksberg Denmark. (Now part of Copenhagen University).

2004 Visiting Scientist, Danish Government Institute of Seed Pathology, Frederiksberg, Denmark (Now part of Copenhagen University).

2000 - 2002 Post-Doctoral Research Associate, Department of Specialty Care,University of Texas Health Centre at Tyler, Tyler TX 75708 (On study leave from Mangalore University).

1997 - 2000 Assistant Professor, Department of Microbiology, Mangalore University, Karnataka, India.

1992 -1997 University Grants Commission Research Fellow at the National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.

Educational qualifications:1999 PhD: Food Toxicology; National Institute of Nutrition, Indian Council of Medical Research,

Hyderabad, India. (Awarded by Mangalore University).

1992 MSc: Bioscience, Mangalore University, Mangalagangothri campus, Mangalore, India. 1990 BSc: Biology and Chemistry major, Mangalore University, BAS College, Kundapur. India.

Awards and fellowships1. DANIDA/RUF Fellowship, The Royal Veterinary and Agricultural University (Now Faculty of

Life Sciences, Copenhagen University), Denmark 2004-2006.2. NIH Post-Doctoral research fellowship, University of Texas Health Center at Tyler, Texas, USA

2000-2002.3. UGC-CSIR Junior and Senior Research Fellowship from 1992-1997.

Research group:I have established a Food Biotechnology/Food Microbiology Research laboratory in the Department. This research group consists of one Post Doctoral Research Associate, 5 PhD students and a Research Assistant. Focus of this research group is to work in the following two thrust areas:

1. Studies in to the various technological aspects of fermented foods and development of functional starter cultures.

2. Microbiological Safety and quality assurance of foods.

Scientific Publications:1. Durgadevi M and Shetty PH (2012), Effect of ingredients on sensory profile of idli, J Food Sci Technol

(In Press) DOI: 10.1007/s13197-012-0686-z.2. Durgadevi M and Shetty PH (2012), Effects of Ingredients of Texture profile of Idli, Biotechnology and

Food Science, APCBEE Proceedia (In Press).3. Durgadevi M and Shetty PH (2012), Transition in the Preparation and Composition of idli among the

population of Puducherry, Indian Journal of Nutrition and Dietetics, 49, 18-23. 4. Gislum R, Shetty PH and Jørgensen JR (2009), Classification of grass samples containing or free of

endophytes using NIR and extended canonical varieties analysis (ECVA), Proceedings of. NIR-2009 Breaking the Dawn: The 14th International Conference on Near Infrared Spectroscopy, Bangkok, Thailand. Saranwong S, Kasemsumran S, Thanapase W, Phil Williams (eds.), IM Publications, Chichester, UK . pp. 17-20. ISBN: 978-1-906715-03-8.

5. Lava MB, Deepa S, Shetty PH, Anu Appaiah KA (2009), Colonization of toxigenic fungi on coffee – from flowering to processing, J Food Sci Technol 2009, 46, 339-342.

6. Shetty P. H., Hald B. and Jespersen, L., (2007). Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods, Int. J. Food Microbiol. 113, 41-46.

Books:1. Shetty PH, Natural Occurrence and Management of Fumonisin Mycotoxins, Lap Lambert Academic

Publishing GmbH & Co. KG, Saarbrücken Germany, (2011), (ISBN 978-3-8454-2195-7).2. Shetty PH, Traditional Foods –Recent Trends And Future Prperspectives, Edited book, National, peer

reviewed Conference proceedings The Puducherry Co-operative Book Society, January 2012, ISBN 81-87299-56-8.

3. Shetty PH, Recent Trends In Agro Food Processing Technologies, Edited book, National, peer reviewed Conference proceedings, The Puducherry Co-operative Book Society, Puducherry, April, 2012, ISBN 81-87299-57-6.

500. Joint Collaborator(s) from India (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years ) (Please use a separate sheet for each of the Joint collaborators)

501. Name and Designation : Dr. P.Prabhasankar Principal Scientist

502. Sex Male √ Female

503. Date of Birth 0 5 0 6 1 9 6 5(Date) (Month) (Year )

504. Name of the Institution : CSIR-Central Food Technological Research Institute Mysore 570020, India

505. Name and Designation of the: Head of the Institution

Prof. Ram RajasekharanDirectorCSIR- Central Food Technological Research Institute (CSIR-CFTRI), Mysore 570 020 Karnataka

506. Address :– Institution

Flour Milling Baking and Confectionery Technology DepartmentCSIR- Central Food Technological Research Institute (CSIR-CFTRI)Mysore 570 020 Karnataka

Telephone No. : 91-821-2517730

Fax No. : 91-0821- 2517233

e-mail : psankar@cftri.res.in507. Address :– Residential

D-42 CFTRI Residential Complex Kalidasa Road, Jayalakshmipuram, Mysore 570012, India

Telephone No. : 91-821-2413250

Fax No. :

e-mail: saimaprabha@gmail.com

BIODATA

Name : P.PRABHASANKAR

Designation : Principal Scientist

Department/Institute/University : Flour Milling Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute

Date of Birth : June 05, 1965

Sex (M/F) : Male

SC/ST : NoEducation (Post-Graduation onwards & Professional Career)

Sl. No.

University Place Degree Awarded Year

1 University of Madras Chennai MSc (Biochemistry)

1987

2 University of Madras Mysore Ph.D. (Biochemistry)

1996

3 Oklahoma University Health Sciences Center

Oklahoma City, USA

Post-Doc. 1994-1996

4 North Carolina State University

Raleigh, USA Post-Doc. 2004-2005

Position and HonorsPosition and Employment (Starting with the most recent employment)Sl No. Institution, Place Position From (Date) To (date)1 Central Food Technological

Research Institute, MysoreScientist Gr. IV (3) Jan.2006 Till date

2 Central Food Technological Research Institute, Mysore

Scientist Gr. IV (2) Jan. 2001 Dec.2005

3 Central Food Technological Research Institute, Mysore

Scientist Gr. IV (1) Oct. 1997 Dec. 2000

5 Sri Ramachandra Medical College, Chennai, India

Assistant Professor June 1997 Sept.1997

6 Adiparashakthi College of Science, Kalavai, Tamil Nadu

Lecturer Feb. 1996 May 1997

Honors/Awards Independent Research Sponsored by Department of Science and Technology (DST) under Scheme for

Young Scientist. Senior Research Fellowship (Council of Scientific and Industrial Research, New Delhi, India). “Chief Editor” for the Indian Food Industry published by the Association of Food Scientists and

Technologists-India (AFST-I). Member of Editorial Board - Journal of Food Science and Technology, Springer. Member of Editorial Board – Blue Biotechnology, Nova Publishers, USA.  Member of Editorial Board- Research and Reviews: Journal of Food Science and Technology

Professional Experience and Training relevant to the ProjectHas undergone higher research training in the field of food science (especially in development of whey based food ingredients) at Food Rheology laboratory, Department of Food Science, North Carolina State University, Raleigh, USA. In addition, experience in development different seaweed based formulation for pasta products would be handy in carrying out the project works related to pasta products formulations. Has an expertise related to development of different formulations for pasta and other wheat based products. Developed different for pasta formulations and published many papers in the area of wheat-based food products.

B. Publications (Numbers only) Research Papers, published : 53Reviews : 04Books / Book Chapters : 03Patents : 08Papers presented in symposia / conferences : 25

Selected peer-reviewed publications (Ten best publications in chronological order)1. Prabhasankar P , Ganesan P, Bhaskar N, Hirose A, Nimishmol Stephen, Lalitha R.Gowda, Hosokawa M

and Miyashita K. Influence of edible Japanese seaweed Wakeme (Undaria pinnatifida) on the functional characteristics of pasta. Food Chemistry 115:501-508 (2009) (IF: 3.052).

2. Prabhasankar P , Indrani D, Jyostna R, and Venkateswara Rao G. Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety. Journal of Food Engineering 80: 1239-1245 (2007) (IF: 1.848).

3. Prabhasankar P , Indrani D, Jyostna R, and Venkateswara Rao G. Influence of enzymes on rheological, microstructure and quality of parotta- unleavened Indian flat bread. Journal of the Science of Food and Agriculture 84: 2128-2134 (2004) (IF: 0.9; Cited 2 times).

4. Prabhasankar P , Ganesan P and Bhaskar N. Influence of Indian seaweed (Sargassum marginanum) as an ingredient on quality, biofunctional and microstructure characteristics pasta. Food Science and Technology International 15:471-479 (2009) (IF: 0.98).

5. Prabhasankar P, Vijaya Kumar M, Lokesh BR, and Haridas Rao P. Distribution of free lipids and their fractions in wheat flour milled streams Food Chemistry 71: 97-103 (2000) (IF 1.521).

6. Susanna S and Prabhasankar P. A comparative study of different bio-processing methods for reduction of wheat flour allergens. European Food Research and Technology 233: 999–1006 (2011) (IF: 1.585).

7. Susanna S and Prabhasankar P A study on quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Science and Technology International 18: 403-411 (2012) (IF: 0.681).

8. Tina Faud and Prabhasankar P. Influence of India’s local wheat varieties and additives on quality of pasta. Food and Bioprocess Technology 5: 1743–1755 (2012) (IF: 3.58).

9. Kadam SU and Prabhasankar P. Evaluation of cooking, microstructure, texture, and sensory quality characteristics of shrimp meat based pasta. Journal of Texture Studies 43: 268-274 (2012) (IF :0. 585).

10. Nanditha B, Jena BS and Prabhasankar P. Influence of natural antioxidants and their carry through property in biscuit processing. Journal of Science of Food and Agriculture 89: 288-298 (2009) (IF: 0.9)

List maximum of five recent publications relevant to the proposed area of work

1. Susanna S and Prabhasankar P. A study on development of gluten free pasta and its biochemical and immunological validation. LWT- Food Science and Technology

2. Susanna S and Prabhasankar P. A comparative study of different bio-processing methods for reduction of wheat flour allergens. European Food Research and Technology 233: 999–1006 (2011) (IF: 1.585).

3. Susanna S and Prabhasankar P A study on quality, microstructure, biochemical and immunochemical characteristics of hypoallergenic pasta. Food Science and Technology International 18: 403-411 (2012) (IF: 0.681).

4. Tina Faud and Prabhasankar P. Influence of India’s local wheat varieties and additives on quality of pasta. Food and Bioprocess Technology 5: 1743–1755 (2012) (IF: 3.58).

5. Prabhasankar P , Ganesan P, Bhaskar N, Hirose A, Nimishmol Stephen, Lalitha R.Gowda, Hosokawa M and Miyashita K. Influence of edible Japanese seaweed Wakeme (Undaria pinnatifida) on the functional characteristics of pasta. Food Chemistry 115:501-508 (2009) (IF: 3.052).

Research SupportOngoing Research Projects:

Co-PI in the following Projects (03)

■ Development of extruded non-fried vegetable pasta- Chauhan AS and Prabhasankar P [Sponsored by Hindustan Unilever Limited, Bangalore, India.2011-2012; Budget: Rs. 9,50,000]

■ Development of value added fish meat based products and designing/demonstration of small scale fish processing equipments required- N. Bhaskar, Prabhasankar P , K.Venkatesh Murthy, and Harish Prashanth, KV- (Sponsored by Submitted to National Fisheries Development Board, Ministry of Agriculture, Govt. of India, Hyderabad; 2011-13, Budget Rs.68,48,000)

■ Food and pharmaceutical applications of carotenoids and their metabolites with reference to their biofunctionality – V. Bhaskaran, N.Bhaskar, Prabhasankar P and Shylaja M.Dharmesh (Indo-Japan Collaborative project- Sponsored by DST-JSPS; 2011-13, Budget: Rs. 5,40,000)

550. Joint Collaborator(s) from France (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years ) (Please use a separate sheet for each of the Joint collaborators)

551. Name and DesignationROCK Edmond, Research Director, INRA

552. Sex Male X Female

553. Date of Birth 0 1 0 8 1 9 5 7(Date) (Month) (Year )

554. Name of the InstitutionNational Institute of Agronomical Research

555. Name and Designation of theHead of the Institution

Dr Jean-Michel Chardigny, Director of Human Research Unit

556. Address :– Institution

Centre Clermont-Theix, 63122 Saint Genes Champanelle

Telephone No. :+ 33 473 624 169

Fax No. :+ 33 473 624 638

e-mail :– Rock.Edmond@clermont.inra.fr557. Address :– Residential

20, Rue des Jardins, 63170 Pérignat Lès Sarliève, FranceTelephone No. :+ 33 473 790 759

BIODATAEDMOND ROCKBIRTH DATE: 1ST AUGUST 1957

INRA - Unit of Human Nutrition, Phone: +33 (0)473 624 169Team "Micronutriments, Métabolisme et Santé", Research Centre of Clermont-Ferrand/Theix Fax: + 33 (0)473 624 688F-63122 Saint-Genès-Champanelle; France Email: rock@clermont.inra.fr

EDUCATION AND TRAINING:

MSc: Biochemistry and Cell Biology, University Bordeaux II, Bordeaux (France), 1981PhD: Biochemistry and Cell Biology, University Bordeaux II, Bordeaux (France), 1984, Supervisor Dr J. Chevallier: Skeletal muscle cell membranes and their involvement in muscular dystrophies

PROFESSIONAL EXPERIENCE:

PhD student:INRA, Department of food sciences, Centre Clermont-Theix - 07/81-07/84

Junior scientist 2 nd Class : Department of food sciences, Centre Clermont-Theix - 07/84-07/89

Junior scientist 1 st Class : Department of food sciences, Centre Clermont-Theix - 07/89-07/95 Research Director 2 nd Class : Department of Nutrition, Centre Clermont-Theix - 07/95-03/10

PRINCIPAL RESEARCH INTERESTS (WITHIN THE NUTRITION DEPARTMENT) Importance of nutrition and micronutrients in the prevention of the development of chronic diseases such

as cardiovascular diseases and cancers. Integration of the genomic approaches with ex vivo cellular approaches. Impact of oxidative stress on metabolism and mechanisms of actions of micronutrients supplied as isolated

compounds or within its dietary matrix.

RESEARCH GRANTS (as coordinator):

Status and metabolism of fat soluble vitamins in ageing: Vitage. EU program. 1999-2001.. Coordination of project undertaken in 3 EU countries with 7 teams.

Tomato and prostate cancer: in vivo approach to differentiate the effect of lycopene and tomato matrix . National Institute of Cancer (France), 2009-2010.

Do metabolites generated by tomato intact impact on prostate disorders induced by fat intake on individuals knocking out for LXR receptor an in vivo and ex-vivo approach. National Institute of Cancer (France) and Local Region Funding, 2009-2010.

TEACHING EXPERIENCE:1999-2010 - Lecturer on “micronutrient and oxidative stress: general aspect and cellular signalling” for MSc students in the Food and Nutrition & pharmacy courses, University of Auvergne.2005-2010 - Lecturer on “food micronutrients and degenerative diseases” for continuing education addressed to medical doctors, nurses dietician and geriatrician, University of Auvergne and University of Bourgogne.

2009-2010 - Lecturer on “food derived antioxidants” for graduate students. VetAgroSup high school, Clermont-Ferrand.

SELECTED PUBLICATIONS (5 last years)1.1. Farges MC, Minet-Quinard R, Walrand S, Thivat E, Ribalta J, Winklhofer-Roob B, Rock E,

Vasson MP. (2012). Immune status is more affected by age than by carotenoid depletion-repletion in healthy human subjects. British Journal of Nutrition, 8:1-12.

2. Milenkovic D, Deval C, Dubray C, Mazur A, Morand C. (2011). Hesperidin displays relevant role in the nutrigenomic effect of orange juice on blood leukocytes in human volunteers: a randomized controlled cross-over study. PLoS One, 6(11) : e26669.

3. Georgé S, Tourniaire F, Gautier H, Goupy P, Rock E & Caris-Veyrat C. (2011). Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry 124, 1603-1611.

4. Talvas J, Caris-Veyrat C, Guy L, Rambeau M, Lyan B, Minet-Quinard R, Lobaccaro JM, Vasson MP, George S, Mazur A & Rock E. (2010). Differential effects of lycopene consumed in tomato paste and lycopene in the form of a purified extract on target genes of cancer prostatic cells. American Journal of Clinical Nutrition 2010; 91: 1716-24..

5. Blanquet-Diot S, Soufi M, Rambeau M, Rock E & Alric M. (2009). Digestive stability of xanthophylls exceeds that of carotenes as studied in a dynamic in vitro gastrointestinal system. Journal of Nutrition 139, 876-883.

6. Pialoux V, Mounier R, Brugniaux JV, Rock E, Mazur A, Richalet JP, Robach P, Coudert J & Fellmann N. (2009). Thirteen days of "Live High-Train Low" does not affect prooxidant/antioxidant balance in elite swimmers. European Journal of Applied Physiology 106, 517-524.

7. Lucas A, Andueza D, Rock E & Martin B. (2008). Prediction of dry matter, fat, pH, vitamins, minerals, carotenoids, total antioxidant capacity, and color in fresh and freeze-dried cheeses by visible-near-infrared reflectance spectroscopy. Journal of Agricultural and Food Chemistry 56, 6801-6808.

8. Chanson A , Cardinault N, Rock E, Martin JF, Souteyrand P, D'Incan M & Brachet P. (2008). Decreased plasma folate concentration in young and elderly healthy subjects after a short-term supplementation with isotretinoin. Journal of the European Academy of Dermatology and Venereology 22, 94-100.

9. Rault-Nania MH, Demougeot C, Gueux E, Berthelot A, Dzimira S, Rayssiguier Y, Rock E & Mazur A. (2008). Inulin supplementation prevents high fructose diet-Induced hypertension in rats. Clinical Nutrition 27, 276-282.

10. Gitenay D, Lyan B, Talvas J, Mazur A, Georgé S, Caris-Veyrat C, Rock E. (2007). Serum from rats fed red or yellow tomatoes induces Connexin43 expression independently from lycopene in a prostate cancer cell line. Biochem Biophys Res Commun., 364: 578-582.

550. Joint Collaborator(s) from France (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years ) (Please use a separate sheet for each of the Joint collaborators)

551. Name and DesignationMICARD Valérie, Professor, SupAgro, UMR IATE-INRA

552. Sex Male Female X

553. Date of Birth 2 4 1 1 1 9 6 8(Date) (Month) (Year )

554. Name of the InstitutionSUPAGRO -National Institute of Agronomical Research

555. Name and Designation of theHead of the Institution

Dr Hugo de Vries, Director of the Unit

556. Address :– Institution

UMR IATE, 2 Place Pierre Viala, 34060 Montpellier cedex 01, France

Telephone No.: + 33 (0) 4 99 61 28 89

Fax No. : +33 (0) 4 99 61 30 76

e-mail : micard@supagro.inra.fr557. Address :– Residential: F34000 - Montpellier

Telephone No. :BiodataProfessor in Food Science and Human Nutrition in Montpellier SupAgro, my research isfocussed on the impact the structure of the food matrix makes on the nutritional properties offood.Keywords: matrix effect; food structure; controlled release; cereal foods; legume; pasta;aleurone; ferulic acid; arabinoxylans; gluten.

Teaching: students from Licence (Undergraduate-Bachelor) to Master degrees (240 h/year): Food Biochemistry; Food Physico-Chemistry; Food Sciences; Human Nutrition and Functional foods.

EMPLOYMENT HISTORY

February 2011-January 2012: Visiting Professor -University of Eastern Finland -Departmentof Clinical Nutrition-Food and Health Research Center – Kuopio -Finlande. July 2008 – present: Professor in Food Biochemistry and Physico-Chemistry applied to Nutrition-JRU IATE – Montpellier SupAgro. July 1998 – July 2008: Assistant Professor in Food Biochemistry and Physico-Chemistry. 1996 (6 months): Research Engineer -Novo Nordisk A/S (Bagsvaerd, Danemark) -SCA Mölnlycke (Göteborg, Suède) -INRA (Nantes).

EDUCATION November 2006 – HDR (Capability to Manage Research) in Life Sciences -Montpellier II University; Doctoral school: Science and biological and Industrial Processes -Food Sciences. February 1996 – PhD in Food Sciences – University of Paris VII, Paris XI and ENSIA-Optimization of the sugar-beet pulp enzymic degradation. Separation and characterization ofthe products. June 1993 -Engineer in Agronomy – Specialised in Sciences and Techniques of Agriculturaland Food Industries-National Agronomical Institutes of Rennes and Paris.

RESEARCH EXPERIENCES AND RESPONSABILITIES

Structure of aleurone fraction: impacts on bioavailability and health effects of ferulic acid. Coordination of an international research project (France, Finland, Switzerland) and supervision of a PhD. [2009-2013].

Durum wheat and legume-enriched pasta: impact of the structure on its Glycaemic and Insulinemic Index and on satiety. Coordination of a regional research project with Montpellier Hospital and supervision of a Post-Doc [2010-2011]

Durum wheat and legume-enriched pasta: impact of the structure on its nutritional properties: Coordination of a the National Research Project « PASTALEG » (Design of Mediterranean foods made from durum wheat and legumes: How the association of their components contributes to their nutritional

and organoleptic properties) -National Research Program in food and human nutrition (PNRA, GIPANR) and supervision of a PhD [2006-2008].

Feruloylated arabinoxylan gels: structure, rheological and controlled released properties. Supervision of a PhD carried out in the European Contract QLRT (200102208): « Novel cross-linking enzymes and their consumer acceptance for structure engineering of foods », [2001-2005].

Structuration and functional properties of gluten biomaterial: 2 years Post-Doc position carried out in the European Contract FAIR (CT96-1979): « Wheat gluten as biopolymer for the production of renewable and biodegradable materials » [1996-2000].

Ferulic acid and diferulic acids from sugar-beet pulp: Enzymatic release, structure of feruloylated oligomers, enzymatic cross-linking, pectic chemical gels, water absorption properties. Master and PhD carried out in the European Project AIR (1CT92-0026): « New processes for the biological transformation of agricultural residues for the production of high added value flavours » [1992-1996] and Post-doc position carried out in a private contract.

SCIENTIFIC DISTINCTIONS AND FELLOWSHIP AWARDS

2011-Fellowship Awards -OCDE-Co-Operative Research Programme-Biological ResourceManagement for Sustainable Agricultural System

2011-Fellowship Awards – Franco-Finnish Association for The scientific and Technical Research – AFFRST

2011 – Invited Researcher – Area Health and Medicine – Asgard Program – Scientific and Academic cooperation unit of the French Ambassade in Norway -Franco-Norvegian Foundation for The scientific and Technical Research and Industrial development.

2009 -“Researcher of the Future” – Prize of the Languedoc-Roussillon Area – France

1997 -“Médaille de Bronze” of The Association of Chemists, Engineers of Food Industries

1996 -National Price of Technological Innovation “Les Millésimés Europol'Agro 1996”, Paris-Reims Foundation (Dr. J.-F. Thibault & Dr. V. Micard).

SCIENTIFIC PRODUCTION 29 peer-reviewed publications; 4 book chapters; 6 invited lectures; 13 lectures; 6 peer reviewed Proceedings; 34 posters.

Selected publications1. Petitot, M., Brossard, C., Barron, C., Larré, C., Morel, M.-H. & Micard, V. (2009). Modification of pasta

structure induced by High drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chemistry, 116, 401–412.

2. Petitot, M., Abecassis, J. &Micard, V. (2009). Structuring of pasta components during processing : impact on starch and protein digestibility and allergenicity. Trends in Food Science &Technology, 20, 521-532.

3. Petitot, M., Boyer, L., Minier, C. &Micard, V. (2010). Fortification of pasta with split pea and fababean flours : Pasta processing and quality evaluation. Food Research International, 43, 634–641.

4. Micard, V., Brossard, C., Champ, M., Crenon, I., Jourdheuil-Rahmani, D., Minier, C. &Petitot, M. (2010). Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques. Cah. Nutr. Diét., 45, 237-245.

5. Petitot, M., Barron, C., Morel, M.-H. &Micard, V. (2010). Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility. Food Biophysics, 5,284-299.

6. Petitot, M. &Micard, V. (2010). Legume fortified pasta. Impact of drying and precooking treatments on pasta structure and inherent in vitro starch digestibility. Food Biophysics, 5, 309-320.

7. Martinez-Lopez, AL-L., Carvajal-Millan, E., Lizardi-Mendoza, J., Lopez-Franco, Y.L., Rascun-Chu, A., Salas-Munoz, E., Barron, C. &Micard ,V. (2011). The peroxidase/H2O2 system as a free radical agent for gelling maize bran arabinoxylans : rheological and structural properties. Molecules, 16, 8410-8418.

8. Bandyopadhyay, S.S., Ghosh, D., Micard, V., Sinha, S., Chatterjee, U.R. & Ray, B. (2012). Structure, fluorescence quenching and antioxidant activity of a carbohydrate polymer from Eugenia jambolana. International Journal of BiologicalMacromolecules, http://dx.doi.org/10.1016/j.ijbiomac.2012.04.004.

550. Joint Collaborator(s) from France (Please attach biodata and list of not more than 10 MOST relevant publications in the last five years )

551. Name and DesignationSCHLICH Pascal, Research Director, INRA

552. Sex Male X Female

553. Date of Birth 2 6 1 1 1 9 6 0(Date) (Month) (Year )

554. Name of the Institution

National Institute of Agronomical Research. Centre des Sciences du Goût et de l’Alimentation (CSGA)

555. Name and Designation of theHead of the Institution

Dr Luc Pénicaud - Head of CSGA

556. Address :– Institution

Centre des Sciences du Goût et de l’Alimentation9E, bd Jeanne d’Arc21000 DIJONTelephone No. :+ 33 380 681 638

Fax No. : + 33 380 681 601

e-mail :– Pascal.Schlich@dijon.inra.fr557. Address :– Residential

20 Impasse Cardinal Petit de JullevilleTelephone No. :+ 33 380 681 638

Biodata

Diploma1984 Master degree in Statistics Université Paris XI, Orsay, France 1993 Ph.D. in Statistics Université Paris XI, Orsay, France 1996 Certificate of Proficiency in English University of Cambridge, UK 2007 HDR (French certification for tutoring Ph.D. students) Université de Bourgogne, France

Professional title: Director of Research, INRA

Professional occupation 1984 Statistician, INRA, Laboratoire de Recherches sur les Arômes 1998 Senior scientist, INRA, Laboratoire de Recherches sur les Arômes 2001 Team research leader at Centre Européen des Sciences du Goût (CESG), INRA, Dijon 2007 Director of Research, INRA 2010 Scientific leader of ChemoSens Platform at CSGA (former CESG)

Sabbatical :University of California (Davis). Pr Ann C. Noble. From June 1995 to August 1996

Teaching statistics for food science in several universities (40 h/year) and consulting for major companies

Ph.D. thesis tutoring :8 defended and 3 in progress Interdisciplinary research project management :Opaline(2004-2008), EduSens(ANR, 2006-2009),

EpiPref(ANR, 2009-2012) Industrial research project management with Amora-Maille, GroupeDanone, FromageriesBel,

PernodRicard, Barilla, Lyonnaise des Eaux, Unilever, Coca Cola, Yoplait, Nestlé, Renault, Peugeot ... Databases and software project management: www.sensobase.fr and www.timesens.fr Foundation member of the Sensometrics Society and of the Groupe Agro-industrieof the

SociétéFrançaise de Statistique(president during 7 years) Board member of the European Sensory Science Society and of the Sens&CoFrench society Member of the editorial board of Journal of Food Quality and Preference Referee for American Journal of Enology and Viticulture, Journal of Agricultural and Food Chemistry,

Journal of Food Quality and Preference, Journal of the Science of Food and Agriculture, Journal of Sensory Studies, LebensmittelWissenschaft und Technologie ...

Publications :more than 80 publications in peer-reviewed journals, about 10 book chapters and more than 10 invited keynote presentations in international conferences.

Selected publications in the past 5 years

1. Pineau N, Chabanet C, Schlich P (2007). Modeling the evolution of the performance of a sensory panel: a mixed model and control chart approach. J Sens Stud 22, 212-241.

2. Reverdy C, Chesnel F, Schlich P, Koster EP, Lange C (2008). Effect of sensory education on willingness to taste novel food in children. Appetite 51, 156-165.

3. Rousset S, Schlich P, Chatonnier A, Barthomeuf C, Droit-Volet S (2008). Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters' faces? Appetite 50, 110-119.

4. Pineau N, Schlich P, Cordelle S, Mathonniere C, Issanchou S, Imbert A, Rogeaux M, Etievant P, Koster EP (2009). Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity. Food Qual Prefer 20, 450-455.

5. Meillon S, Dugas V, Urbano C, Schlich P (2010). Preference and acceptability of partially dealcoholized white and red wines in wine consumers and professionals. American Journal of Enology and Viticulture 61(1), 42-52.

6. Qannari EM, Cariou V, Teillet E, Schlich P (2010). SORT-CC: A procedure for the statistical treatment of free sorting data. Food Qual Prefer 21, 302-308.

7. Reverdy C, Schlich P, Köster EP, Ginon E, Lange C (2010). Effect of sensory education on food preference in children. Food Qual Prefer 21, 794-804

8. Teillet E, Schlich P, Urbano C, Cordelle S, Guichard E (2010). Sensory methodologies and the taste of water. Food Qual Prefer, 21, 967-976

9. Deglaire A, Méjean C, Castetbon K, Kesse-Guyot E, Urbano C, Hercberg S, Schlich P (2012). Development of a questionnaire to assay recalled liking 1 for salt, sweet and fat. Food Qual Prefer 23, 110-124.

10. Mammasse N, Schlich P (2012). Adequate number of consumers in a liking test. Insights from resampling in seven studies. Food Qual prefer 23, in press.

Note: Please give this certificate on letterhead Annexure–B

Certificates from the Heads of the Institutions of the PrincipalCollaborators from India and France

In order to result in effective, long lasting interactions between scientists of the two countries, it is desired that collaborative programmes supported by IFCPAR/CEFIPRA should correspond to scientific interests of all collaborating laboratories, and not only to those of isolated investigators from these laboratories. For this reason, heads of collaborating laboratories are requested to commit themselves, by verifying that the proposed programme corresponds effectively to a major interest of the group they are responsible for, and by indicating the amount of resources (in terms of recurring expenses, equipment and manpower) allocated to the project from their own budget.

Project Title: New processed staple foods as means to prevent sarcopenia

(1) Certified that this institution agrees to the participation of Stéphane WALRAND, Research Director in this Institution as Principal Collaborator for the above project which is being submitted for support to the Indo–French Centre for the Promotion of Advanced Research.

(2) Certified that the infrastructural facilities related to the project activity available in this institution including equipment, manpower and other facilities, and all necessary administrative support will be extended for the project.

(3) This institution assumes to undertake the financial and other responsibilities of the part of the project work which will be conducted in this country.

Date: Name & Signatureof the Head of the

Institution

Place: Seal

Note: Please give this certificate on letterhead Annexure–C

Certificates from the Heads of the Institutions of the JointCollaborators from India and France when they are not from the same

institution as the Principal Collaborators

In order to result in effective, long lasting interactions between scientists of the two countries, it is desired that collaborative programmes supported by IFCPAR/CEFIPRA should correspond to scientific interests of all collaborating laboratories, and not only to those of isolated investigators from these laboratories. For this reason, heads of collaborating laboratories are requested to commit themselves, by verifying that the proposed programme corresponds effectively to a major interest of the group they are responsible for, and by indicating the amount of resources (in terms of recurring expenses, equipment and manpower) allocated to the project from their own budget.

Project Title: New processed staple foods as means to prevent sarcopenia

(1) Certified that this institution agrees to the participation of Dr. Anura Kurpad, Head, Division of Nutrition, in this Institution as Joint Collaborator for the above project which is being submitted for support to the Indo-French Centre for the Promotion of Advanced Research.

(2) Certified that the infrastructural facilities related to the project activity available in this institution including equipment, manpower and other facilities, and all necessary administrative support will be extended for the project.

(3) This institution assumes to undertake the financial and other responsibilities of the part of the project work which will be conducted in this institution.

Date: Name & Signatureof the Head of the

Institution

Dr. K Srinivasan

Place: Bangalore, India Seal

Annexure D

General Area of the Proposal

Proposals can be made in any discipline of science and technology, provided they are original, collaborative and of high scientific quality. In addition, projects concerning emerging scientific fields, or related topics of common relevance to both countries, such as advanced research concerning water resources and quality of water, biotechnologies and information and communication technologies, will be considered with particular attention by the Scientific Council if they meet the above mentioned criteria

01. Pure and Applied Mathematics

02. Computer and Information Sciences

X 03. Life and Health Sciences

04. Pure and Applied Physics

05. Pure and Applied Chemistry

06. Instrumentation

07. Earth and Planetary Sciences

08. Material Sciences

09. Environmental Sciences

Biotechnology

Technology of Information & Communication

Water

Annexure ECHECK LIST

(to be submitted alongwith the proposal)

The following check list has been included in the format so as to enable the scientists to submit proposals complete in all respects. Only those project proposals which have been duly filled in, including this check list, and complete in all respects, will be considered.

Cover sheet signed by both the Principal Collaborators.

Certificate on official letterhead from the Head of the Institution of the Indian Principal Collaborator.

Certificate on official letterhead (entête) from the Head of the Institution of the French Principal Collaborator.

Certificate on official letterhead from the Head of the Institution of each Joint Collaborator(s) who is not from the same institution as the Indian Principal Collaborator.

Certificate on official letterhead (entête) from the Head of the Institution of each Joint Collaborator(s), who is not from the same institution as the French Principal Collaborator.

Detailed Project Report in English (around 3000 words) with select bibliography.

Summary of Project in French (around 1000 words)

Biodata of the Indian Principal Collaborator containing, inter alia, academic qualifications & research experience along with a list of not more than 10 most relevant publications for the last five years only.

Biodata of the French Principal Collaborator containing, inter alia, academic qualifications & research experience along with a list of not more than 10 most relevant publications for the last five years only.

Biodata of each Joint Collaborator from the Indian side containing, inter alia, academic qualifications & research experience along with a list of not more than 10 most relevant publications for the last five years only.

Biodata of each Joint Collaborator from the French side containing, inter alia, academic qualifications & research experience along with a list of not more than 10 most relevant publications for the last five years only.

A list of other projects currently being handled by the Indian Principal Collaborator, giving titles of the projects, funding agency, quantum of funds, starting dates and duration. It is not enough to give the list of the projects being handled by the group or laboratory of the Principal Collaborator. We need the lists of projects in which the Principal Collaborator is directly involved.

A list of other projects currently being handled by the French Principal Collaborator, giving titles of the projects, funding agency, quantum of funds, starting dates and duration. It is not enough to give the list of the projects being handled by the group or laboratory of the Principal Collaborator. We need the lists of projects in which the Principal Collaborator is directly involved.

Two copies of Passport size photograph of the Indian Principal Collaborator.

Two copies of Passport size photograph of the French Principal Collaborator.