Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal UMR408 logo Avignon Univ

Home Unit SQPOV

FUJI 2018-2019

apple and pineapple
Effect of dietary supplementation with fermented fruit juices on human gut microbiota composition and function, and on host response.

This project is issued from a CEPIA-MICA-AlimH commun call (3 Inra scientific departments) to evaluate new opportunities for fermented foods.

Today, numerous epidemiological and clinical proofs show the benefits of consuming high levels of fruits and vegetables (F&V) for preventing cardiovascular and metabolic diseases. F&V have several nutritional advantages: low energetic density, supply of fibers, minerals and vitamins and source of a great variety of bioactive compounds called phytomicronutrients. Among them, polyphenols are the most consumed (approx. 1.2 g/day in France), are found in abundance in F&V and derived beverages and have a large spectrum of biological activities (anti-oxidant, anti-inflammatory…).

The issues with fresh fruit juices are that they are rapidly perishable and that thermal processing can trigger undesirable changes leading to a decrease in their health effect but effect on health is proved. The advantage of fermented fruit juices is that lactic acid fermentation is one of the oldest ways of food processing and preservation, increasing the safety, nutritional, sensory and shelf-life properties of foods but health effect is little studied.

FUJI final purpose is to evaluate the nutritional and health value of lactic acid-fermented fruit juices. The project is divided in 6 tasks:

  1. Preparation of dietary matrices: fermented apple & pineapple juices. Apple and pineapple have been chosen as part of the most produced and consumed fruits in the world and containing different polyphenols.
  2. Analysis of the chemical composition of the dietary matrices: before and after fermentation and in a 50/50 mix.
  3. In vivo experiment with human gut microbiota-associated rats
  4. Meta-Omics analysis on gut microbiota and oxydative stress and inflammatory response of the host
  5. Statistics and integration of meta-omics data
  6. Publication

The project regroups 6 INRA partners : Medis (P. Mosoni /coordinator), SQPOV (C. Le Bourvellec), LISBP (V. Anton-Leberre), PFEM-UNH (E. Pujos), UNH (C. Gladine), Micalis (J.M. Chatel) and 2 external partners : La Réunion University (F. Remize) and GenoToul Biostat platform (S. Desjean).

See also

For more details, contact Carine Le Bourvellec for our unit.