Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

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

Dernière mise à jour : Mai 2018

Menu Logo Principal Logo BIA

Home page

Allergy (ALL)

Bandeau Allergie

                       Context - Objectives - Expertise - Methods and Equipment
                                             Publications - Current events

Team leader: Marie Bodinier

Team members

Permanent team members:

Marie Bodinier, Grégory Bouchaud, Marion De Carvalho, Sandra Denery, Wieneke Dijk, Colette Larré, Laura Linxe, Emilie Perrin, Marie-Hélène Ropers

Temporary staff members:

phD students: Eléonore Dijoux, Anaïs Rousseaux

CDD and Post-Docs: Carole Brosseau (Post-Doc), Barbara Misme-Aucouturier (Post-Doc)


Thesis defended recently:

Amandine Selle (2021), Olivier Tranquet (2020), Clélia Villemin (2019), Martin Klein (2019), Laure Castan (2017),  Maxime Pérot (2017), Mathilde Claude (2016)



Why do we work on allergy?

Allergy is a public health problem in industrialized countries. Allergic sensitization may occur by contact (atopic dermatitis), inhalation (rhinitis and asthma) or by ingestion of allergens. Allergy is a multifactorial disease, influenced by several factors such as genetic, environment and dysfunctions of immune system and microbiota.

Food allergies are aberrant responses of our immune system against harmless molecules from our diet. The physico-chemical characteristics of some food proteins play an important role in food allergies. We are exposed to multiple food proteins but a few proteins are involved in allergic reactions.

The main food allergens differ as a function of patient age:
 - egg, peanut and milk allergens in children
 - plant allergens in adults, notably due to cross-reactions with pollen allergens
 - wheat allergens in children and adults, less frequent reactions



The team objectives are to elucidate the food allergenicity by studying the structures of allergens in link with biological mechanisms. We take into account allergen molecular and supramolecular organizations. We also search to develop nutritional strategies to prevent from allergies. Model allergens are used in our studies and are mainly derived from wheat, eggs and legumes.

Our strategy is based on in vitro, in vivo and ex vivo models and clinical trial to explore the various mechanisms involved in the allergic response:

  • allergen digestion
  • dysfunction of epithelial barriers (permeability) and microbiota
  • sensitization: involvement of the different key actors of immune system
  • triggering of symptoms


Research lines

Our work can be divided into two approaches:

  • Molecular structures of allergens

Characterization of allergen properties (identification, molecular characterization, epitopes). Study of the influence of food processing on allergenicity.

  • Biological mechanisms

Elucidate the immunological mechanisms which orchestrate the development of the allergic reaction and its natural history during life.
Study the impact of diet (processes, prebiotics ...) on mechanisms involved in the allergic reaction. Development of therapeutic strategies to prevent form the allergy development by biological molecules of food.



Immunochemistry, Immunology, Biochemistry and Physical chemistry of proteins, Proteomics, Allergenomics, Cell culture, Digestion, Preclinical models, Functional exploration



  • Purification of allergens (sequential extraction, chromatography)
  • Production of polyclonal, monoclonal and recombinant antibodies - collection of antibodies directed against food allergens (wheat, peas, rapeseed, egg, milk ...)
  • Immunoglobulin detection and measurement by ELISA
  • Characterization of allergens by proteomic (1D, 2D electrophoresis, immunoblotting and mass spectrometry)
  • Identification of epitopes using synthetic peptides (pepscan)
  • Digestive hydrolysis, in vitro study of allergen resistance
  • Molecular biology and production of recombinant proteins
  • Allergen detection (immunochemistry and mass spectrometry)
  • Models for studying allergy mechanisms
    • in vitro : epithelial cells (Caco 2 ...), basophils (humanized RBLs)
    • ex vivo : intestinal biopsy, primary cells (spleen, mesenteric lymph nodes ...)
    • in vivo : preclinical allergy models
  • Analysis of cell populations and receptors by flow cytometry

Specific equipment

  • Pipetting working station
  • Ussing chambers
  • Flow Cytometer (FACSCanto ™ II)
  • Cell culture laboratory
  • Access to animal facilities
  • Access to other equipment: BIBS Plateforme (mass spectrometry, microscopy)