Skills and methods

Skills and methods

Skills

Immunochemistry, Immunology, Biochemistry and physical chemistry of proteins, Proteomics, Cell biology and in vitro models, Digestion, Translational research approaches: preclinical models and clinical studies, Functional exploration of organs.

Methods

  •  Allergen purification (sequential extraction, chromatography)
  •  Production of polyclonal and monoclonal antibodies - collection of anti-allergen antibodies (wheat, pea, rapeseed, egg, milk, etc.) - serum library
  •  Detection and assay of immunoglobulins and cytokines by ELISA method
  •  Characterisation and assay of allergens using proteomics (electrophoresis, western blot, dot blot, mass spectrometry)
  •  Identification of epitopes using synthetic peptides (pepscan)
  •  Digestive hydrolysis, in vitro study of allergen resistance
  •  Models for studying allergy mechanisms
    •  in vitro: epithelial cells (Caco 2, etc.), basophils (humanised RBL)
    •  ex vivo: intestinal biopsies, primary cells (spleen, mesenteric lymph nodes, etc.)
    •  in vivo: preclinical mouse models of allergy (food, asthma, atopic gait)
  •  Analysis of cell populations and receptor labelling using flow cytometry
  •  Clinical study with Nantes University Hospital

In this folder

Our team's serum bank is an essential element in the conduct of our research. This serum bank is made up of sera from patients allergic to different sources of allergens, such as wheat, milk, egg or legumes/oleaginous plants (peanuts, peas, beans, lentils, lupins, soya, mustard, etc.). The serum library also includes ‘control’ sera from non-allergic patients (atopic and non-atopic).

The aim of the FerAll project is to reduce the allergenicity of wheat and soya proteins during fermentation by lactic acid bacteria isolated from fermented food products. It is funded as part of the RFI Food for Tomorrow/ Cap Aliment programme.

The ANR DeepProt project aims to improve the characterisation of proteins by deciphering the chemical modifications they carry, whether these are post-translational modifications that modulate cell function or modifications induced by food processes.