Serum library SerALL

The sera are used for our various research projects which, depending on the case, aim to :

• identify and characterise the allergenic proteins present in different food products,
• characterise the variability of sensitisation (presence of IgE-type antibodies) to different allergens in a cohort of patients allergic to a given source,
• to search for sensitisations which are markers of certain clinical conditions,
• monitor changes in antibody reactivity (particularly IgE antibodies) during the natural course of the disease or during an immunotherapy protocol,
• study cross-reactivity between different allergen sources,
• to study the genetic variability of allergens in order to identify varieties that might be suitable for certain patients depending on their sensitivities, or to serve as a basis for improvement projects,
• study the impact of technological treatments, particularly those used in the food industry, on allergenicity,
• study the resistance of these allergens to digestion (by humans or bacterial flora).

To carry out this research, human sera are used in various immunochemical techniques or in cell models.

Research projects using or having used the serotheque

• Digestion/Aggregation/Allergenicity' project (2012-2016) - Scientific leader: Chantal Brossard

In the context of egg allergies, this project aimed to gain a better understanding of the relationships between food structure, protein digestion dynamics and allergenicity.
Items:
Claude et al. 2016: http://dx.doi.org/10.1016/j.foodchem.2016.02.054.
Claude et al. 2017: https://pubs.acs.org/doi/10.1021/acs.jafc.7b00676.
Claude et al. 2019: https://linkinghub.elsevier.com/retrieve/pii/S0963996917308098

• FerALL (2017-2019) – Scientific leader: Colette Larré

The aim of this project was to explore fermentation as a tool for reducing the allergenicity of plant protein-based food products.
Item:
El Mecherfi et al. 2021 : https://link.springer.com/article/10.1007/s12602-021-09808-1

• DeepProt (2019-2022) – Scientific leader: Hélène Rogniaux

This project aims to improve the characterisation of proteins by deciphering the chemical modifications they undergo. Specifically, the project aims to study the link between protein modifications induced by food processes and the allergenicity of foods.
Item:
Cherkaoui et al. 2022 : https://www.sciencedirect.com/science/article/pii/S0308814622015862

• Project Chanvre (2020-2022) – Scientific leader: Wieneke Dijk

The aim of this project is to gain a better understanding of the allergenic potential of hemp seed, a seed that has hitherto been little consumed but has a high nutritional potential.

• ORIA (2020-2023) – Scientific leader: Wieneke Dijk

In the context of egg allergies, the aims of this project are to gain a better understanding of the link between the structure of foods and their transport across the intestinal barrier, a key stage in sensitisation and the triggering of allergies.

Origin of sera

The sera that make up our serum bank are supplied to us anonymously by various biological resource centres (BRCs) and medical laboratories for research purposes only, and always with the consent of the patients concerned.

The storage of sera in our serum bank is authorised by the French Ministry of Research under number DC-2008-809.

Organisation

Scientific leader: Wieneke Dijk, PhD

If you would like to find out more about our research projects involving the serotheque, please contact us at : « serotheque.serall@inrae.fr ».

If you believe that your serum is part of our serolibrary and you wish to object, please contact your biological resource centre or medical laboratory to revoke your consent to the use of your serum for research purposes.

We are also available to answer any questions you may have on this subject at : « serotheque.serall@inrae.fr ».