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Erell Le Deun Préparée À L’Unité De Recherche 1268 INRA BIA Unité Biopolymères, Interactions, Assemblages UFR Sciences De La Vie Et De L’Environnement

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Erell Le Deun Préparée À L’Unité De Recherche 1268 INRA BIA Unité Biopolymères, Interactions, Assemblages UFR Sciences De La Vie Et De L’Environnement ANNÉE 2016 THÈSE / UNIVERSITÉ DE RENNES 1 sous le sceau de l’Université Bretagne Loire pour le grade de DOCTEUR DE L’UNIVERSITÉ DE RENNES 1 Mention : Biologie Ecole doctorale Vie Agro Santé présentée par Erell Le Deun Préparée à l’unité de recherche 1268 INRA BIA Unité Biopolymères, Interactions, Assemblages UFR Sciences de la Vie et de l’Environnement Thèse soutenue à Rennes le 21 décembre 2016 devant le jury composé de : Couleur des jus de Maria Teresa ESCRIBANO-BAILON Professeur – Université de Salamanque Rapporteur pomme et des cidres: Mohammed BOUJTITA Maître de Conférences – Université de Nantes analyse structurale et Rapporteur Lionel MUNIGLIA Maître de Conférences – Université de Lorraine impact de plusieurs Examinateur Alain BOUCHEREAU Professeur – Université de Rennes 1 paramètres physico- Examinateur Sylvain GUYOT Directeur de Recherches – INRA chimiques. Directeur de thèse Marie-Laurence ABASQ Maître de Conférences – Université de Rennes 1 Co-directrice de thèse Remerciements Ce travail de thèse a été réalisé dans le cadre du projet interrégional CICHROM, soutenu par le Pôle Agronomique Ouest et les régions Bretagne et Pays de Loire. Cette thèse a été effectuée dans l’Unité Biopolymères, Interactions et Assemblages de l’INRA de Nantes, au sein de l’équipe Polyphénols, Réactivités, Procédés délocalisée sur le site du Rheu. Ce travail a fait l’objet d’une collaboration avec l’équipe Produits Naturels, Synthèse et Chimie Médicinale au sein de l’Institut des Sciences Chimiques de Rennes. En premier lieu, je souhaiterais adresser mes plus sincères remerciements à M. Sylvain Guyot, directeur de cette thèse, pour m’avoir offert l’opportunité de venir travailler sur un sujet aussi intéressant (…la couleur, c’est FUN !) qui m’a fait découvrir un grand nombre de disciplines et tout un tas de techniques expérimentales. Merci pour ta disponibilité, tu as toujours su prendre du temps pour tenter de m’expliquer les bases de la réactivité chimique des polyphénols en solution (entre autres) alors que je débarquais dans le monde de la chimie alimentaire. Enfin, un grand merci pour ta patience, ta compréhension et tes encouragements permanents durant les périodes de doute, qui ont été fréquentes au cours de ces quatre années. Je remercie vivement Mme Marie-Laurence Abasq, co-directrice de ce travail, pour avoir su m’initier aux rudiments de l’électrochimie. (Ah, les problèmes de connections … !) Merci pour tes conseils avisés en sciences … et pas que. Tu m’auras souvent rappelé que chaque jour était l’occasion d’amorcer un changement et que l’on doit accepter d’avancer « comme on peut » -et pas toujours « comme on le voudrait » ! Ta gentillesse, ta compréhension et ton soutien sans faille dans les moments difficiles ont vraiment été d’une aide précieuse pour continuer à avancer. Je souhaite vous assurer tous deux de ma profonde reconnaissance pour les innombrables coups de main « en situations d’urgence ». Au-delà des aspects scientifiques, je suis contente d’avoir pu croiser votre route, c’était une véritable chance de vous avoir comme encadrants, vous avez su m’offrir des conditions de travail optimales pour démarrer dans la recherche. Je remercie vivement Mme Maria Teresa Escribano-Bailon, professeur à l’Université de Salamanque, en Espagne ; et M. Mohammed Boujtita, maître de conférences à l’Université de Nantes, pour l’intérêt qu’ils ont porté à ce travail en acceptant de l’examiner en tant que rapporteurs. Je remercie sincèrement M. Alain Bouchereau, professeur à l’Université de Rennes 1 et M. Lionel Muniglia, maître de conférences à l’Université de Lorraine, pour avoir accepté de juger ce travail en tant qu’examinateurs. Je tiens à remercier chaleureusement M. Patrick Trouillas pour m’avoir accueillie dans son équipe à Limoges : merci pour les échanges scientifiques toujours ultra enrichissants, tu as un talent certain pour donner aux profanes l’impression qu’ils comprennent quelque chose à l’atomistique ! Merci pour les encouragements et les re-boostages de dernière minute ! Un grand merci à Michal pour m’avoir co- encadrée sur ce stage de modélisation. Tu as tout tenté pour essayer de me « faire voir les molécules 1 dans l’espace »… en vain ! Merci pour ta gentillesse et pour m’avoir fait découvrir la « gastronomie tchèque » avec Petra. Merci à Gabin, Florent et Tahani également. Mes remerciements s’adressent également à M. Olivier Dangles, M. Thomas Croguennec et M. Philippe Courcoux qui ont contribué à ce travail par leur implication dans les comités de thèse. Je tiens à adresser mes plus sincères remerciements à Sandrine Pottier et Arnaud Bondon de la plate- forme PRISM, pour les analyses de RMN et l’interprétation des spectres. Merci pour votre gentillesse et votre disponibilité. Enfin, je remercie TOUS les membres de l’UMT Novacidre, de l’équipe PNSCM et tous ceux qui ont fait un passage (forcément) joyeux au Rheu, qu’ils soient chercheurs aguerris, CDD ou stagiaires. Vous avez tous contribué à maintenir une atmosphère incroyablement agréable au quotidien dans le laboratoire, ces quatre années ont été un réel bonheur en votre compagnie et je pèse mes mots. Vous mériteriez tous un petit mot personnalisé mais il me faudrait alors écrire un chapitre entier de remerciements ! Une pensée tout de même pour Jean-Michel Le Quéré, les pires attaques ne peuvent venir que du 29-S mais les plus grands soutiens aussi, assurément… Merci pour tout le temps passé à répondre à mes « petites questions », pour ta gentillesse et tes conseils avisés, le tout ponctué d’humour, toujours, vraiment merci ! Une pensée particulière pour Noémie Caël qui, au détour d’un stage de Master 2, est venue découvrir le monde coloré des jus de pomme et des cidres. Je me souviens avec plaisir (?) de nos heures de galère passées devant les machines, désespérant de ne pas purifier « le » 575… l’échantillon maudit (n’est-ce pas Hélène ?). Désespoir ponctué de nombreux fous rires – nerveux, bien souvent… Une mention spéciale pour Catherine J, Mélanie, Morgane et Léon pour le coup de main final, incroyablement sympa et tellement nécessaire… Les filles, je vous suis redevable à vie ! (sauf pour garder des chats, ne comptez pas sur moi…). Enfin, une petite pensée pour Camille Jégou et Emeline Creis, les amoureux du goémon qui m’ont indirectement permis d’arriver jusqu’à cette thèse. Je garde de tellement bons souvenirs … sincèrement ! Alors merci à vous aussi ! Les derniers mots seront pour mes proches, et notamment les amis. Je ne citerai pas tout le monde ici mais ils se reconnaîtront. Idelette, merci, tu es assurément une bouée de sauvetage au milieu des bois, des chaussettes et des poons. Une pensée pour Stephen – merci d’être toujours présent et capable de trouver comment me faire rire pour désamorcer des situations de « stress absolu » … Une pensée particulière pour Sani, Marie, Marta, Fred et Amé qui ont toujours été là. Je pense enfin à ma famille et en particulier à mes parents qui m’ont toujours soutenue et supportée (dans tous les sens du terme) durant mes études. Ne vous en faites pas, on touche presque au but. Et MERCI n’est pas un mot assez fort… 2 Liste des diffusions scientifiques Article scientifique à comité de lecture : Le Deun, E.; Van der Werf, R.; Le Bail, G.; Le Quéré, J.-M.; Guyot, S., HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple3 Varieties. Journal of Agricultural and Food Chemistry 2015, 63, 7675-7684. Communications scientifiques dans des colloques et congrès nationaux ou internationaux : Communications orales (auteur souligné= orateur) Le Deun, E.; Courtel, P.; Sotin, H.; Faustin, M.; Cael, N.; Serrand, S.; Le Quéré, J. M.; Guyot, S.; Abasq, M. L. How pH and redox potential can modulate color expression of yellow-orange chromophores? An analytical and electrochemical study in the colorful world of apple juices. XXVIIIth International Conference on Polyphenols, Vienna, Austria, 2016; Book-of-Abstract.com: Vienna, Austria, 2016. Le Deun, E.; Février, H.; Le Quéré, J.; Bauduin, R.; Guyot, S. Recent advances on the phenolic molecules and oxidative mechanisms involved in the color of classical and “rosé” cider apple juices. 2nd Euro-Mediterranean Symposium on Fruit & Vegetable Processing, Avignon, France, 4-6 April, 2016. Le Deun, E. Profilage et détermination structurale de molécules impliquées dans la coloration de jus de pommes et de cidres. Journée Scientifique de l'axe Analyse Structurale et Métabolomique de Biogenouest, IRS-UN Nantes, Nantes, 18 décembre, 2015. Communications par affiche Le Deun, E.; Van der Werf, R.; Le Bail, G.; Caël, N.; Le Quéré, J. M.; Guyot, S. Varietal diversity and characterization of the tannin and non-tannin compounds responsible for the color of cider apple juices. XXVIIth International Conference on Polyphenols (ICP 2014), Nagoya, Japan, 2-6 September, 2014. Abasq, M. L.; Faustin, M.; Le Deun, E.; Courtel, P.; Guyot, S. Oxidation products of apple phenolic compounds issuing from enzymatic and electrochemical processes. Study by spectroelectrochemistry and LC - UV/Visible- Mass spectrometry. Journées d'Electrochimie 2015, Rome, Italy, 6-10 July, 2015. Le Quéré, J. M.; Poupard, P.; Le Deun, E.; Guyot, S.; Bauduin, R. The color space of French ciders. 2nd Euro- Mediterranean Symposium on Fruit & Vegetable Processing, Avignon, France, 4-6 April, 2016. Autres communications Le Deun, E. Mécanismes moléculaires impliqués dans la formation et l'expression de la couleur en modèle jus de pomme et cidre. Comité Scientifique et Industriel du Pôle Agronomique Ouest, Conseil Régional des Pays de la Loire, Nantes, 19 mai, 2015(communication orale). Le Deun, E. Composés phénoliques responsables de la couleur des jus de pomme et des cidres: structures et stabilité. Journée Jeunes Chercheurs INRA BIA, Maison de l'Agriculture, Nantes, 11 juin, 2015 (communication orale).
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