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

Dernière mise à jour : Mai 2018

Menu Logo Principal Temporary logo for l'institut Agro / Agrocampus Ouest

Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Bioactivity and Nutrition

Bioactivity & Nutrition team



Dr Didier Dupont

Leader of Bioactivity and Nutrition team
Phone: +33(0)2 23 48 53 35
Read all about our LATEST MAIN RESULTS at the bottom of this page


Demand is growing for functional food products in the framework of a balanced diet that contributes to sustained human health. In addition to nutritive purposes, milk and egg proteins contain sequences which are capable of affecting physiological parameters and to modulate satiety, blood pressure, etc.

Context & Ambition

To provide such health benefits in the human diet, an important challenge in food research is tailoring food matrices with multi–functionalities. Therefore, our Bioactivity and Nutrition (BN) team investigates the digestion of milk and egg proteins within complex food matrices. Objectives are:

  • Understand and explore the breakdown mechanisms of food in the gastro-intestinal tract for process modelling purposes
  • Highlight the impact of the digestion on the health and well-being of certain categories of people such as neonates, overweight and elderly people
  • Gain insight into the benefit-risk balance associated with the consumption of dairy products and eggs
  • Propose new food designs by reverse engineering.

Skills & Expertise

  • Biochemistry of proteins and peptides involving methods for purification, analysis and structural characterisation
  • In vitro digestion simulation using an infant gut model and intestinal digestion using the enzymes of the brush border membrane vesicles model
  • Immunoassays using Elisa methods and Surface Plasmon Resonance analysis using the Biacore apparatus
  • Monoclonal antibodies library (milk and eggs).

Our research brings together a network of experts in:

  • Food biopolymers
  • Colloïds science
  • Proteins and lipids biochemistry
  • Digestive physiology
  • Modelling


Bandeau People BN


Didier DUPONT (senior scientist, Team leader)
Nathalie BOULIER-MONTHEAN (technicienne)
Amélie DEGLAIRE (scientist)
Juliane FLOURY (scientist)
Catherine GUÉRIN (scientist)
Gwenaëlle HENRY (technician)
Julien JARDIN (scientist)
Steven LE FEUNTEUN (scientist)
Yann LE GOUAR (technician)
Joëlle LÉONIL (senior scientist)
Olivia MÉNARD (scientist)
Françoise NAU (senior scientist)
Jordane OSSEMOND (engineer)
Frédérique PEDRONO (scientist)

PhD students: Yohan Reynaud, Linda Leroux, Manon Hiolle


Infant formula - Crédit photo : Shutterstock

Protein structure, a lever for infant formula optimisation

Infant formula is the most adequate substitute to human milk; however, although these two infant foods are close in terms of macronutrient content,...
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Vignette Gabarit MR

Cheese products formulated especially for seniors

The objective of our research was to design foods that fit the nutritional and sensory needs of senior citizens to help keep them in good health and...
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Structuring egg white proteins to modulate in vitro digestibility

Faced with the development of food-related chronic diseases, the scientific community concentrates on understanding the digestion process, taking...
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Preterm infant

Human milk digestion in the preterm infant

Human milk is preferentially fed to very low birth weight infants. When mother’s milk is not available, human milk from milk bank can be...
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How lysozyme drastically damages bacterial membranes

Studies on egg white, particularly on lysozyme and ovotransferrin, all demonstrate activities against bacterial membranes from many bacteria groups....
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All results of Bioactivity & Nutrition team

All results of Bioactivity & Nutrition team