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INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal INRAE Université de Liège Université de Lille Université Picardie Jules Verne Associated institutions

UMR Transfrontalière BioEcoAgro (www.bioecoagro.eu)

Team 7

Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation
Rozenn Ravallec, ICV, and Christophe Flahaut, University of Artois, Team 7 leaders

Rozenn Ravallec, ICV, and Christophe Flahaut, University of Artois, Team 7 leaders

In a global context of scarcity of protein resources, it seems essential to develop skills and expertise on:

  • at the same time a better valorisation of agro-food co-products, in order to give them a bigger added value but also, and in a very complementary way
  • on the characterization of the health benefit (human and animal) of proteins and / or co-products once digested by the organism (or having resisted the digestion), and in particular on their interaction with the intestinal environment, for more reasoned use of the resource.

The use of proteins of various origins and the complementarity of the specialists gathered in this team are all success factors to answer these questions that are known to be complex. In particular, one of our greatest strengths is to be able to work "from farm to table", therefore both upstream and downstream, that is on the characterization and identification of active peptides from different agro-food sources up to the potential applications of these molecules in animal or human health, for example, or in active packaging.

Piglets

Piglets

This research project aims to strengthen research of excellence upstream in the fields of food and health and fits perfectly into a local economic and strategic context bringing together important stakeholders in the food industry and poles of cross-border competitiveness such as the NSL pole (Nutrition Santé Longevité) or Wagralim cluster in Belgium.

Ussing chamber

Ussing chamber system for measuring trans-epithelial strength and permeability in tissues and cell culture inserts © Ester Arevalosureda

Fermentation

Anaerobic chamber for batch in vitro fermentation © Julie UERLINGS

Probiotics

Probiotics