Loïc Briand

 loic.briand@inrae.fr

PhD, INRAE Senior Researcher

• 2005: HDR
• 1996: PhD in Biochemistry, and Molecular and Cellular Biology

Loïc Briand studies the molecular mechanisms underlying the perception of odorant and sapid molecules. He is interested in olfactory and taste receptors (sweet, umami and bitter), as well as sweet and taste-modifying proteins (miraculin and gurmarin). He is also investigating the role of odorant-binding proteins (OBPs) in olfaction and taste, and their use in the development of biosensors. More recently, his research has focused on the role of taste receptors in the body outside the mouth.

Loïc Briand trained in Biochemistry and Molecular Biology at the University of Nantes, obtaining his doctorate in 1996. After a post-doctoral training at the University of Glasgow (Scotland), he was recruited in 1999 as Resaerch assistant at the Institut National de la Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) at the Jouy-en-Josas Center (Suburb of Paris). In 2007, Loïc Briand joined the Centre des Sciences du Goût et de l'Alimentation in Dijon to lead a team, where he obtained a position as Research Director. Since 2021, Loïc Briand is the Director of the CSGA. He is President of the European Chemoreception Research Organization (ECRO) and a corresponding member of the French Academy of Agriculture since 2023. Loïc Briand is the author of over 100 scientific articles and reviews published in peer-reviewed journals, more than 10 book chapters, a book for the general public and several patents. Loïc Briand teaches for Université Bourgogne-Europe, Institut Agro Dijon and Sorbonne Université.

olfaction, gustation, odorant-binding protein, olfactory receptor, taste receptor, bitterness, sweetener, umami

• Karolkowski A., Belloir C., Lucchi G., Martin C., Bouzidi E., Salles C., Briand L. (2023). Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor). Food Chemistry, 426, 136548, https://dx.doi.org/10.1016/j.foodchem.2023.136548
  
  
• Delompré T., Belloir C., Martin C., Salles C., Briand L. (2022). Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors. Nutrients, 14 (19), 4141, https://dx.doi.org/10.3390/nu14194141 Belloir C., Brulé M., Tornier L., Neiers F., Briand L. (2021). Biophysical and functional characterization of the human TAS1R2 sweet taste receptor overexpressed in a HEK293S inducible cell line. Scientific Reports, 11 (1), 22238, https://dx.doi.org/10.1038/s41598-021-01731-3 
  
  
• Rihani K., Fraichard S., Chauvel I., Poirier N., Delompré T., Neiers F., Tanimura T. T., Ferveur JF, Briand L. (2019). A conserved odorant binding protein is required for essential amino acid detection in Drosophila. Communications Biology, 2 (1), 425, https://dx.doi.org/10.1038/s42003-019-0673-2
  
  
• Belloir C., Savistchenko J., Neiers F., Taylor A.J., McGrane S., Briand L. (2017). Biophysical and functional characterization of the N-terminal domain of the cat T1R1 umami taste receptor expressed in Escherichia coli. Plos ONE. 12(10):e0187051. 
  
  
• Sigoillot M., Brockhoff A., Lescop E., Poirier N., Meyerhof W., Briand, L. (2012). Optimization of the production of gurmarin, a sweet-taste-suppressing protein, secreted by the methylotrophic yeast Pichia pastoris. Applied Microbiology and Biotechnology, 96 (5), 1253-63.
  
  
• Briand L., Eloit C., Nespoulous C., Bézirard V., Huet J.C., Henry C., Blon F., Trotier D., Pernollet J. C. (2002). Evidence of an odorant-binding protein in the human olfactory mucus: location, structural characterization, and odorant-binding properties. Biochemistry, 41 (23), 7241-7252.