Eric Neyraud

 eric.neyraud@inrae.fr

 CV HAL

Research Scientist INRAE

• PhD in Nutrition and Food Sciences; University Clermont-Ferrand (2003)
• Habilitation to lead researches; University of Burgundy (2016)
  

Eric Neyraud has a large background on the role of the oral environment in food perception with a special focus on the role of saliva. His expertise covers the physiology (regulation, impact of stimulations) and biochemistry of saliva, including markers (metabolome, proteome) in relation with sensory variability (taste, food habits) on specific populations including elderly, infant, diabetic (JPI ERA HDHL SALAMANDER; ANR ORALISENS).

He started to develop the theme of the oral microbiota within the team Flavour, Food Oral Processing & Perception of the CSGA and he leaded several projects on this theme since 2018 as Project Leader (ISITE_UBFC TOM, MetaProgramme INRAE HOLOFLUX MOMIE) or as Work Package Leader (Institute Carnot Qualiment MORGOM; INCa ONDES).

Oral biology, physiology and biochemistry of saliva, oral microbiota, chemo sensory perception, food behaviour, Food Oral Processing

• PERSIST project

• Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E. Can fermented food consumption modulate the oral microbiota? npj Science of Food under review
  
  
• Licandro H, Truntzer C, Fromentin S, Morabito C, Quinquis B, pons N, Martin C, Blottière HM, Neyraud E. Is the oral microbiota implicated in taste? Scientific Reports 2023 13-20339 doi.org/10.1038/s41598-023-47636-1
  
  
• Ibarlucea-Jerez M, Canivenc-Lavier MC, Beuvier E, Barbet P, Ménétrier F, Neyraud E, Licandro H. Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption Food Microbiology 2022 107-104087 doi:10.1016/j.fm.2022.104087
  
  
• Shaalan A, Lee S, Féart C, Garcia-Esquinas E, Gomez-Cabrero D, Lopez-Garcia E, Morzel M, Neyraud E, Rodriguez-Artalejo F, Streich R, Proctor G. Alterations in the oral microbiome associated with diabetes, overweight and dietary components Frontiers in Nutrition/Nutrition and Microbes 2022 doi:10.3389/fnut.2022.914715
  
  
• Chambon C, Neyraud E, Sayd T, Bros P, Di Biagio R, Hyvrier F, Feart C, Andre P, Rodriguez-Artalejo F, Lopez-Garcia E, Garcia-Esquinas E, Gomez-Cabrero D, Proctor G, Morzel M. The salivary proteome reflects some traits of dietary habits in diabetic and non-diabetic older adults European Journal of Nutrition 2021 60(8) 4331-4344 doi:10.1007/s00394-021-02584-2
  
  
• Martin C, Neyraud E. Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity Foods 2021 10(5): 1139 doi:10.3390/foods10051139
  
  
• Neyraud E, Schwartz C, Brignot H, Jouanin I, Tremblay-Franco M, Canlet C, Tournier C. Longitudinal analysis of the salivary metabolome of breast-fed and formula-fed infants over the first year of life Metabolomics 2020 16(3): 37 doi:10.1007/s11306-020-01661-7
  
  
• Feng YZ, Licandro H, Martin C, Septier C, Zhao MM, Neyraud E, Morzel M. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue Biomed Research International 2018 2838052 doi:10.1155/2018/2838052
  
  
• Neyraud E, Cabaret S, Brignot H, Chabanet C, Laboure H, Guichard E, Berdeaux O. The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity Scientific Reports 2017; 7:5969 doi:10.1038/s41598-017-06418-2
  
  
• Mounayar R, Morzel M, Brignot H, Tremblay-Franco M, Canlet C, Lucchi G, Ducoroy P, Feron G, Neyraud E. Salivary markers of oral sensitivity to oleic acid: a combined proteomics and metabolomics approach Metabolomics 2014; 10:688-696 doi:10.1007/s11306-013-0602-1