The presented thesis deals with the issue of mycotoxins in brewing materials and beer. Attention was devoted mainly to the selected fusarium mycotoxins (deoxynivalenol, zearalenol, T-2 toxin, and HT-2 toxin) ochratoxin A and aflatoxins B1, B2, G1, and G2. The aim of the thesis was to optimize and validate analytical methods for the determination of the above mentioned mycotoxins in the brewing materials and beer. Analytes were separated using high-performance liquid chromatography with mass – spectrometric detection (HPLC-MS/MS) and ultra-performance liquid chromatography with fluorescence detection (UPLC/FLR). These analytical methods were then applied for mapping the occurrence of fusarium mycotoxins in malting barley crops in the Czech Republic and monitoring the level of contamination with mycotoxins in malting and brewing industries. In addition, experiments studying over-foaming of beer were conducted as primary gushing – over-foaming of beer – is connected, similarly as mycotoxins, with the presence of microscopic filamentous fungi in the raw materials for beer production. Studies describing in detail these methods are part of this thesis (Annex I – V). From all published results, it is evident that the occurrence of mycotoxins in cereals including barley is natural and cannot be completely prevented, not even if all conditions of correct agricultural practice are observed. It is known that some mycotoxins present in contaminated malting barley pass to the final product – beer due to their chemical and physical properties. However, the mycotoxin concentrations found do not mean any significant health risk for consumers.

This project focused on the development and validation of an ultra-performance liquid chromatography tandem mass spectrometer (UPLC-MS/MS) method for the determination of Patulin in apple-based products. Patulin is one of the many mycotoxins that are secondary metabolites from about 60 filamentous fungi. The mold often appears as black or blue on fruit, vegetables or crops. To determine the concentration of Patulin in consumer products is important since it may affect consumer health. The symptoms are often flu-like and can lead to kidney-failure and neurotic damage. The Swedish Food Agency is tasked to analyze consumer products to determine if they are safe to ingest. The European Commission has set maximum residue limits for several toxins that can potentially appear in groceries on the market. Using an UPLC-MS/MS allows for the accurate qualification and quantification of Patulin in apple juice and purees. The method was validated by analyzing several lots of apple juices and a proficiency test from Fapas®. The recovery rate ranged between 70.5-103.8% and were accepted because they met the recovery criteria in Regulation (EC) No. 401/2006 for Patulin.

Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable sensory attributes. It is well established that these processing steps, specifically fermentation and roasting, result in dramatic degradation of cocoa's native flavanols, but it is possible that these processing steps may generate compounds with novel activities, potentially preserving or enhancing bioactivity. Raw unfermented cocoa beans were processed by way of a partial factorial approach to produce cocoa powders from the same batch of raw beans using various combinations of fermentation [unfermented, cool fermented (maximum 46°C), hot fermented (maximum 60°C))] and roasting [unroasted, cool roasted (120°C), hot roasted (170°C)]. To simulate cocoa fermentation in a highly controlled environment, a pilot-scale fermentation model system was employed to eliminate many external unknowns and ensure that the differences between our cocoa powders were due to our various treatments, rather than unknown factors occurring during fermentation and roasting. Low and high molecular weight fractions (8-10 kDa cutoff) were produced from cocoa powder extracts (CPE) of each treatment to quantify Maillard reaction products (MRP). A HILIC-UPLC MS/MS method was developed to more efficiently and sensitively quantify cocoa flavanols with high degrees of polymerization (DP) produced during processing. Overall, cocoa processing significantly (p<0.05) decreased the total phenolic and total flavanol concentrations of CPEs. Hot roasting had the greatest impact on native flavanol degradation yet produced CPEs with the highest mean degree of polymerization (mDP). All CPEs dose-dependently inhibited α-glucosidase enzyme activity, with cool fermented/cool roasted cocoa powder exhibiting the best inhibition (IC50 of 62.2 µg/mL). Increasing flavanol mDP was correlated with decreasing IC50 values, suggesting that the complex flavanols produced during processing enhance cocoa's bioactivity (or their production is associated with other products that enhance bioactivity). Alternatively, high molecular weight CPE fractions were correlated with increasing IC50 values, suggesting that MRPs interfere with enzyme inhibition or are associated with other products (polyphenols, macronutrients, etc.) that interfere with enzyme inhibition. Overall, the data presented within this work indicate that the components of processed cocoa powders are promising inhibitors of α-glucosidase, despite a significant reduction in native flavanol composition induced by processing, and moreover that fermentation and roasting conditions can positively influence the bioactivity of cocoa despite losses of native flavanols. / Master of Science in Life Sciences / According to the Centers for Disease Control and Prevention, obesity-related chronic conditions such as cardiovascular disease and type 2 diabetes mellitus (T2D) are the leading cause of preventable and/or premature death, with 51% of the American population predicted to be obese by 2030. Cocoa (Theobroma cacao) is a highly concentrated source of polyphenols, and these compounds have been shown to interact with and inhibit digestive enzymes responsible for carbohydrate breakdown. By inhibiting the activity of these digestive enzymes, it is possible to slow down carbohydrate absorption after a meal and ultimately reduce large spikes in blood glucose levels, being a promising strategy in the prevention and maintenance of T2D. Cocoa beans undergo processing steps to produce a final product, such as cocoa powder, and it is known that these processing steps reduce the levels of beneficial polyphenols. Yet, how this processing-induced degradation effects the health protective activities of cocoa is still widely unknown and is the focus of this work. Through highly controlled cocoa bean processing, cocoa powders of different processing conditions were produced and used to assess how various processing parameters impacted digestive enzyme activity. Overall, processing steps did reduce levels of native polyphenols. However, these losses did not demonstrate a reduction in enzyme inhibition and certain processing conditions actually enhanced digestive enzyme inhibition. This research shows promise for the potential use of processed cocoa powder as an effective strategy in the prevention and maintenance of T2D and further work must be done to understand the mechanisms behind this relationship.

Le vin en tant qu’écosystème complexe est un modèle particulièrement intéressant pour l’étudie des interactions entre les microorganismes. L’interaction sans contact celluaire (interaction indirecte) entre la levure Saccharomyces cerevisae et la bactérie lactique Oenococcus oeni a un effect direct sur l’induction et l'achèvement de la fermentation malolactique (FML), une fermentation très importante pour la qualité du vin. Une souche levurienne peut être classée FML+ si elle stimule la croissance bactérienne et FML- si elle a un effet inhibiteur. Les métabolites connus qui inhibent ou stimulent la FML ne permettent pas toujours d’expliquer cette distinction phénotypique. Dans ce travail de thèse, nous avon développé un workflow multidisciplinaire qui combine l’approche métabolomique non ciblée, l’analyse classique ciblée, les statistiques et les réseaux. L’objectif premier était de dévoiler des métabolites levuriens impliqués dans l’interaction entre levures et bactéries par une comparaison directe des exométabolome des deux phénotypes.À cet effet et pour la première fois dans l’éude d’interactions inter-espèces, la Spectrométrie de Masse à Résonance Cyclotronique des Ions et à Transformée de Fourier (FT-ICR-MS) et la Chromatographie Liquide couplée à la Spectrométrie de Masses (UPLC-Q-TOF-MS) ont été combinées. Pour mieux visualiser les données à haut débit générées par les deux plate-formes, une méthode statistique non supervisée MetICA a été developpée et validée. Par rapport à l’analyse en composantes principales (ACP), cette nouvelle méthode peut réduire la dimension des données d'une façon plus robuste et fiable. Afin d’extraire des métabolites impliquées dans la distinction phénotypique, nous avons comparé différentes methodes de classification et choisi la meilleure pour chaque jeu de données. Les structures putatives de ces biomarqueurs ont été validés par la spectrométrie de masse MS/MS et leurs rôles physiologiques sur la croissance bactérienne ont été confirmées in vitro. La découverte de biomarqueurs a été complétée par l’analyse ciblée réalisées par Chromatographie en Phase Liquide à Haute Performance (HPLC). La complémentarité entre les différentes techniques métabolomiques a conduit à l’identification de nouveaux biomarqueurs de familles distinctes, comme des composés phénoliques, des sucres, des nucléotides, des acides aminés et des peptides. En outre , l'analyse des réseaux métaboliques a révélé des liens entre les biomarqueurs de levure et a suggéré des voies bactériennes influencés par l’exo-métabolome de levure.Notre workflow multidisciplinaire a révélé une réelle capacité à identifier des signatures moléculaires nouvelles et inattendues de l’interaction levure-bactérie. / As a complex microbial ecosystem, wine is a particularly interesting model for studying interactions between microorganisms. Contact-independent interactions (indirect interactions) between the yeast Saccharomyces cerevisae and the lactic acid bacterium Oenococcus oeni have a direct effect on malolactic fermentation (MLF), induction and completion, which is an important factor in wine quality. Yeast strains could be classified as MLF+ phenotype if it usually stimulates the bacterial growth or MLF- in the opposite case. The known metabolites that stimulate or inhibit the MLF cannot always explain the phenotypic distinction. In this work, a multidisciplinary workflow combining non-targeted metabolomics, targeted analysis, statistics and network was developed. The main objective was to unravel diverse yeast metabolites involved in yeast-bacteria interaction via a direct comparison of exo-metabolomes of MLF+ and MLF- phenotypes.To that purpose, and for the first time in the research of interspecies microbial interactions, two metabolomics platforms, Fourier Transform Ion Cyclotron Resonance -Mass Spectrometry (FT-ICR-MS) and Liquid Chromatography coupled with Mass Spectrometry (UPLC-Q-TOF-MS) were used in combination. To better visualize the high-throughput data generated from the two platforms, a novel unsupervised statistical method, the MetICA was developed and validated. Compared to classical principal component analysis (PCA), the new method reduced the data dimension in a more robust and reliable way. To extract metabolic features involved in the phenotypic distinction, we have compared different statistical classifiers and selected the best one for each dataset. Putative structures of these biomarkers were validated via MS/MS fragmentation analysis and their physiological roles to bacteria were confirmed in vitro. The discovery of biomarkers was complemented by targeted HPLC (high performance liquid chromatography) analysis. The complementarities between different analytical techniques led to new biomarkers of distinct chemical families, such as phenolic compounds, carbohydrates, nucleotides, amino acids and peptides. Furthermore, metabolic network analysis has revealed connections between yeast biomarkers and suggested bacterial pathways influenced by yeast exo-metabolome.Our multidisciplinary workflow has shown its ability to find new and unexpected molecular evidence of wine yeast-bacteria interaction.

Dans cette étude, nous nous sommes intéressés aux propriétés physiques et chimiques de six accessions de Mammea americana afin de pouvoir identifier les accessions les plus prometteuses pour la vente en frais ou la transformation. Nous avons également cherché à évaluer l’activité antioxydante de la pulpe, identifier et quantifier ses composés phénoliques et optimiser leur extraction à l’aide de la technique assistée par ultrasons.Nos résultats montrent que les accessions étudiées présentent des caractéristiques physiques, physico-chimiques et fonctionnelles significativement différentes. Pavé 11, Lézarde et Ti Jacques sont intéressants pour la vente en frais, en raison de leurs fruits sucrés avec une teneur élevée en caroténoïdes et composés phénoliques totaux. Sonson, Pavé 11 et Lézarde présentent une adaptabilité à la transformation. La composition polyphénolique de la pulpe déterminée par HPLC-DAD et UPLC-MS, a mis en évidence la présence d’acides phénoliques, de tanins condensés, de flavonols et flavanols dans nos échantillons. D’autre part, les tests d’activité antioxydante (DPPH et ORAC) révèlent que Ti jacques est l’extrait le plus actif. Un plan d’expérimentation a été mis en œuvre afin d’optimiser l’extraction des polyphénols à l’aide d’une technique d’extraction assistée par ultrasons. Les résultats montrent que l’extrait obtenu est riche en polyphénols et contient les mêmes teneurs en acides phénoliques et flavonols comparé à celui obtenu par la méthode conventionnelle. De plus, l’extrait obtenu à l’aide d’un solvant « vert » possède de bonnes propriétés organoleptiques. / Our work focuses on the physical and chemical properties of six mamey apple cultivars in order to select elite cultivars suitable for food processing or as table fruit. The antioxidant activity of the fruit pulp, the identification and quantification of the polyphenols responsible for it, and ultrasound assisted extraction method were also investigated.According to our results, the postharvest routes for every cultivar could be different. Pavé 11, Lézarde and Ti Jacques were found to be good for consumption, giving sweeter fruits with high total phenolic and carotenoid contents. Sonson, pavé 11 and Lézarde had suitable characteristics for the manufacturing of mamey products. The polyphenolic composition of the pulp determined by HPLC-DAD and UPLC-MS showed the presence of phenolic acids, condensed tannins, flavonols and flavanols. The results of the antioxidant test (DPPH and ORAC) point out that the most antioxidant cultivar was Ti Jacques. The design and optimization of the ultrasound assisted extraction method has done for polyphenols extraction. The results showed that the polyphenols rich extract contains the same content of phenolic acids and flavonols in comparison to the conventional method. Additionally, the dry extract obtained with a “green” solvent, had good organoleptic properties.

L'objectif premier de ce travail de thèse était de développer des analyses métabolomiques non ciblées de vins en bouteilles afin de déchiffrer les informations chimiques relatives à l’évolution de leurs compositions avec le temps. Cette recherche initiale était fondée sur l'hypothèse que, lors de l'analyse, les vins en bouteilles gardent une mémoire chimique des paramètres environnementaux à l’œuvre au moment de leur élaboration (gestion du vignoble, pratiques œnologiques, climat, terroir). Une seconde hypothèse reposait sur la nécessité d’étudier le passé pour anticiper l’évolution de la qualité du vin du point de vue de sa composition chimique. À cet effet et pour la première fois dans la science du vin, la Spectrométrie de Masse à Résonance Cyclotronique des Ions et à Transformée de Fourier (FTICR-MS), la Chromatographie Liquide couplée à la Spectrométrie de Masse (UPLC-Q-TOF-MS), la spectroscopie de Fluorescence d’Excitation et d’Émission (EEMF) et les statistiques multivariées ont été combinées. Le développement méthodologique a révélé l'avantage de coupler les mesures de masses exactes par FTICR-MS à la discrimination des isomères par UPLC-Q-TOF-MS afin d'étendre la gamme des métabolites détectables. Ces outils ont été appliqués à l'identification de marqueurs de vieillissement sur des séries verticales de vins rouges et blancs de Bourgogne, y compris sur des vins très anciens (millésimes inconnus) considérés comme des points extrêmes d'évolution, introduisant ainsi la notion de verticalomics. La caractérisation d'une série de vins blancs de Bourgogne (Chardonnay) a révélé que les espaces chimiques spécifiquement liés à des pratiques œnologiques (SO2 ajouté lors du pressurage, niveau de débourbage ou perméabilité du bouchon) pourraient être déchiffrés, bien que les signatures de millésimes étaient les plus significatives. Des expériences similaires sur les vins de Champagne (Chardonnay, et mélanges de Chardonnay, Pinot noir et Pinot Meunier) après la prise de mousse et le vieillissement sur lattes ont mis en évidence l'effet d'hormesis associé à l'oxygénation du vin. Enfin, les analyses non ciblées d'extraits de raisin et des vins correspondants provenant de différentes appellations et élaborés par le même vigneron ont révélé qu’il était possible de lire des signatures liées au terroir, en particulier après quelques années de vieillissement en bouteille. Plus largement, nos résultats fournissent une description globale sans précédent de la composition chimique du vin et de sa modification par le vieillissement. / The main objective of this work was to develop non-targeted metabolomics analyses of bottled wines in order to decipher chemical informations from the time-related evolution of their composition. This original research was based on the hypothesis that, when analyzed, bottled wines would still hold chemical memories of envionmental parameters (vineyard management, oenological practices, climate, terroir…) at the moment of their elaboration, even after several years of ageing. A second hypothesis was that in order to anticipate the future evolution of the wine quality in terms of chemical composition, it is necessary to know what it was in the past. To that purpose, and for the first time in wine science, Fourier Transform Ion Cyclotron Resonance – Mass Spectrometry (FTICR-MS), Liquid Chromatography coupled with mass spectrometry (UPLC-Q-ToF-MS), Excitation Emission Matrix Fluorescence (EEMF) and multivariate statistics were used in combination. Methodological develoments revealed the advantage of coupling exact mass measurements by FTICR-MS to isomeric discrimination by UPLC-Q-ToF-MS in order to extend the range of detectable metabolites. Such tools were applied to the identification of ageing markers in vertical series of red and white wines from Burgundy, including very old wines (unknown vintages) considered as evolution end points, thus introducing the concept of verticalomics. The characterization of series of white wines from Burgundy (Chardonnay) revealed that chemical spaces specifically related to eonological practices (SO2 addition at pressing, settling level, and permeability of the stopper) could indeed be deciphered although the vintage signatures were confirmed to be the most significant. Similar experiments on Champagne wines (Chardonnay, and blends of Chardonnay, Pinot noir and Pinot Meunier) after the "prise de mousse" and the ageing "sur lattes" further highlighted the hormesis effect associated with the oxygenation of wine. Finally, non-targeted analyses of series of grape extracts and corresponding wines from different appelations – though elaborated by the same winemaker – revealed that terroir-related signatures could be indeed read in wines, in particular after a few years of bottle ageing. Altogether our results provide an unprecedented comprehensive description of the chemical composition of wine and its modification through ageing.

Les coumarines et furocoumarines sont des phytoalexines synthétisées par certaines familles de plantes (ex : Rutacées dont font partie les agrumes), pour se défendre contre les bioagresseurs. Les furocoumarines peuvent être toxiques pour l’homme, lorsqu’elles sont combinées à certains médicaments : c’est l’effet pomelo. Aujourd’hui, la plupart des cytochromes P450 impliqués dans la synthèse des furocoumarines chez les Apiacées, ont déjà été caractérisés. En revanche, malgré l’importance économique des agrumes, nous en savons très peu sur la voie de biosynthèse des coumarines et furocoumarines chez ces plantes. Dans ce travail, nous avons créé, optimisé et validé une méthode d’analyse en chromatographie liquide à ultra haute performance couplée à un spectromètre de masse (UPLC-MS), pour identifier et quantifier 28 coumarines et furocoumarines dans la peau et la pulpe d’agrumes. Cette méthode nous a permis de chémotyper 62 variétés d’agrumes, distinguées par leur faible ou forte capacité de production de ces composés. En parallèle, un travail de bioinformatique sur des banques publiques d’ADN génomique d’agrumes, a permis d’identifier sept gènes présentant de fortes homologies de séquences avec ceux intervenant dans la synthèse des furocoumarines chez Pastinaca sativa (CYP71) et chez Arabidopsis thaliana (CYP82). Une analyse quantitative de leur niveau d’expression chez des agrumes, a montré que quatre d’entre eux étaient plus fortement exprimés chez les fruits fortement producteurs de coumarines et furocoumarines. Le clonage de ces gènes et leur expression hétérologue chez la levure, a révélé la fonction de CYP82D64 de pomelo et de Combava, qui hydroxyle la xanthotoxine pour donner la 5-hydroxy-xanthotoxine. La synthèse des coumarines et furocoumarines chez les agrumes, ainsi mieux appréhendée, nous a permis de proposer un schéma de sélection variétale visant à abaisser les taux de ces composés chez les Citrus. Nous avons aussi montré l’évolution convergente des CYP71 et CYP82 dans leur synthèse chez les Apiacées et les Rutacées respectivement. La découverte du premier cytochrome P450 de Citrus intervenant dans la production de ces composés, ouvre de nouvelles perspectives quant à l’élucidation de leur voie de biosynthèse chez les agrumes / Coumarins and furanocoumarins are phytoalexines synthesized by some plant families (e.g. Rutaceæ that include citrus), to defend themselves against bioaggressors. Furanocoumarins can be toxic for humans, when combined with some drugs: this is the grapefruit juice effect. Nowadays, most of the cytochrome P450s involved in the furanocoumarin synthesis in Apiaceæ, have already been characterized. However, despite the economical importance of citrus, a little is known about the coumarins and furanocoumarins pathway in these plants. In this work, we created, optimized and validated an analytical method by ultra high performance liquid chromatography coupled with mass spectrometry (UPLC-MS), to identify and quantitate 28 coumarins and furanocoumarins in citrus peel and pulp. This method allowed us to chemotype 62 citrus varieties, distinguished by their low or high capacity to produce these compounds. In parallel, a bioinformatic work on public banks of genomic DNA from citrus, allowed to identify seven genes with high sequence homologies with those involved in the synthesis of furanocoumarins in Pastinaca sativa (CYP71) and in Arabidopsis thaliana (CYP82). A quantitative analysis of their expression level in citrus showed that four of them were more expressed in high coumarins and furanocoumarins producing fruits. The cloning of these genes and their heterologous expression in yeast, revealed the function of grapefruit and Combava CYP82D64, which catalyzes the hydroxylation of xanthotoxin in 5-hydroxy-xanthotoxin. The synthesis of coumarins and furanocoumarins in citrus, then better apprehended, allowed us to propose a breeding scheme aiming at decreasing the levels of these compounds in Citrus. We also showed the convergent evolution of CYP71 and CYP82 in their synthesis in Apiaceæ and in Rutaceæ respectively. The discovery of the first cytochrome P450 from Citrus involved in the production of these compounds, opens up new prospects for the elucidation of their biosynthetic pathway in citrus

No description available.

In this project the photodegradation of 3,5-diamino-6-chloro-N-(2-(methylamino)ethyl)pyrazine-2-carboxamide was studied. A hypothetical degradation pattern for the compound was proposed and the aim of the project was to study the formed secondary photodegradants and to, if possible, structure elucidate some of these compounds. In order to do this, the parent compound was photodegraded in two steps, where a primary photodegradant was isolated using semi-preparative supercritical fluid chromatography (SFC) and then further degraded into the secondary photodegradants. The photodegradation was first carried out in aqueous solution, where the parent compound was irradiated in UV-A light of 300-400 nm. This resulted in a primary photodegradant with a molecular ion of m/z = 227, where the chloride in position 6 of the pyrazine group had been replaced by a hydroxyl group. During the large scale photodegradation, prior to the preparative purification, the yield of primary photodegradant was very low due to the photodegradation being dependent on both sample volume and concentration and due to the primary photodegradant also being unstable in aqueous solution at room temperature. Due to the above mentioned difficulties the parent compound was photodegraded in methanol instead of water in order to avoid the freeze-drying process where a lot of the primary photodegradant was lost. This resulted in a primary photodegradant with a molecular ion of m/z = 241, where the chloride had been replaced by a methoxy group instead of a hydroxyl group. This compound was more stable which allowed workup by rotary evaporation, instead of freeze-drying, before the preparative purification. This primary photodegradant was isolated using semi-preparative SFC on a Viridis® BEH Prep OBD TM column (250 x 30 mm, 5 µm) and a Luna HILIC column (250 x 30 mm, 5 µm) with MeOH/NH3 100/1 v/v as organic modifier. About 1.2 mg material was isolated and further photodegradation tests in ordinary water and 18O-water were conducted. Some secondary photodegradants were observed in LC-MS analyses, and their element compositions were proposed by accurate mass results. Fundamental structures for these compounds were proposed. Further structural investigational analyses are needed for confirmation in the future.

Afin d’étudier la santé d’un écosystème marin et le potentiel toxique d’une contamination telle que celle liée à la présence d’hydrocarbures aromatiques polycycliques (HAP), il est nécessaire, outre de connaître les niveaux de contamination du milieu, de pouvoir accéder à la fraction toxique à laquelle les organismes aquatiques ont été exposés et de connaître les effets toxiques des contaminants incriminés. L’exposition et la contamination des organismes aquatiques aux HAP ont généralement été évaluées par le dosage des HAP bioaccumulés dans les tissus. Or, cette approche est critiquable si l'on tient compte des capacités de biotransformation des organismes, notamment des vertébrés, et des propriétés toxiques des produits de transformation formés. Dans ce contexte, l’objectif de cette thèse est d’étudier les phénomènes de bioccumulation et de biotransformation des HAP chez les organismes marins via l’étude des métabolites de HAP. Un effort de validation de biomarqueurs pertinents pour évaluer la génotoxicité des HAP en lien avec la contamination chimique des tissus et la production de métabolites est nécessaire. Des méthodes de dosage des métabolites de HAP dans les matrices biologiques ont tout d’abord été mises au point. Ces outils analytiques sensibles, innovants et performants ont ensuite été appliqués lors d’expositions de poissons à des HAP via différentes voies de contamination en milieu contrôlé. Ils ont permis une meilleure connaissance des phénomènes de biotransformation des HAP. Enfin, des études de terrain ont été réalisées, notamment dans le cadre de l’étude de la contamination de la Baie de Seine, montrant l’applicabilité du dosage des métabolites de HAP dans l’évaluation de l’exposition des organismes aux HAP en milieu naturel. Dans le cadre d’une approche intégrée chimie/biologie, ces travaux ont permis d’apporter une contribution dans le transfert méthodologique des biomarqueurs de génotoxicité des HAP pour des applications en surveillance de l’Atlantique Nord et notamment dans la Manche. / In order to study the health of a marine ecosystem and the toxic potential of a contamination such as that related to the presence of polycyclic aromatic hydrocarbons (PAHs), it is necessary, in addition to the determination of environmental contamination levels, to have access to the fraction for aquatic organisms have been exposed to and to identify the toxic effects of the contaminants. The exposure and contamination of aquatic organisms to PAHs have generally been evaluated by the quantification of bioaccumulated PAHs in tissues. However, this approach is criticable when taking into account the biotransformation capabilities of organisms such as vertebrates and the toxic properties of biotransformation products. In this way, the aim of this study is to study PAH bioaccumulation and biotransformation phenomena through the PAH metabolites study. An effort for the validation of relevant biomarkers to evaluate the link between the genotoxicity of PAHs, PAHs body burden and PAH metabolites production, is necessary. Analytical techniques to quantify PAH metabolites in biological matrices have first been set up. Then, these sensible, innovating and powerful analytical tools have been applied to the study of fish exposures to PAHs through differents contamination sources in controlled conditions. This allowed to have a better understanding of PAH biotransformation phenomena. Finally, field studies have been led, notably to study the contamination of the Seine bay, demonstrating the applicability of the quantification of PAH metabolites to evaluate the exposure and the contamination of organisms to PAHs in natural environment. Within the framework of an integrated approach chemistry/biology, this work led to a contribution in the methodological transfer of biomarkers of PAH genotoxicity