OCTOBER 2-3-4, 2018

Quebec City Convention Centre, Canada


Assistant Professor in Biochemistryat the University of Lille, at the Charles VIOLLETTE Regional Institute for Food Research

“Functional ingredients: from nutrients to biological activities at the gut level”


Rozenn RAVALLEC is an assistant professor in Biochemistryat the University of Lille, at the Charles VIOLLETTE Regional Institute for Food Research. She has almost 20 years of expertise in the development of food byproducts and her research focuses on the biological activity of peptides generated during gastrointestinal digestion and their interactions with the intestinal environment. She is also responsible for a platform for screening biological activities. This platform consists of the implementation of screening techniques but also methodologies for the understanding of the action mechanisms of peptides, in particular antistress (opioid), antihypertensive (ACE inhibitors), involved in the regulation of energy metabolism, or anti-inflammatory. This platform also seeks to highlight the interaction of peptides with probiotics or the intestinal environment (microbiota).


Nowadays, the importance of intestinal processes in the development of Western types diseases, amongst which metabolic syndrome and cardiovascular diseases, has been demonstrated. Numerous studies have revealed that ingested food contains bioactive compounds that have either a positive or negative impact on these processes. Many of these bioactive compounds are released and metabolized at the intestinal level. Proteins have been considered by far as one of the greatest sources of bioactive compounds released by enzymatic hydrolysis throughout gastrointestinal (GI) digestion. In this work we try to demonstrate how peptides can exhibit their activity, such as antihypertensive, antidiabetic or anorexigenic, anti-inflammatory or antioxidant, either locally in the GI tract itself interacting with epithelial cells or being absorbed in their native form and act systemically as hormone-like molecules. Some example of industrial applications of ingredients will also be presented in order to illustrate and highlight the importance of this link between health and nutrition. In particular, we will present the results of a study dealing with the effects of flour obtained from chicory (Cichorium intybus)  in appetite control and in the gut microbiota composition.

Implementing Partners

The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)

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