L'UMR Nutripass prendra fin au 31 décembre 2020 - Rendez-vous dans les UMRs Moisa et QualiSud

Research Fellow IRD

christele.humblot@ird.fr
+251 9 44 09 81 75  

UMR « Nutrition et Alimentation des Populations Aux Suds »
(IRD, UM, Supagro)
c/o Center for Food Science and Nutrition
College of Natural Sciences
Addis Ababa University
P.O.Box: 150201
Addis Ababa, Ethiopia
http://www.nutripass.ird.fr/
http://cfsn-aau.edu.et/index.php

Courses

• Montpellier SupAgro

• Master of the University of Montpellier

Laureate of the Prix de recherche de la Société Française de Nutrition (Research Prize of the French Society of Nutrition) (2009)

Research 

The cereal-based fermented foods are an important part of the diet of people in emerging and developing countries. The microorganism, in particular the lactic acid bacteria responsible for fermentation, play a major role in food quality including improving their nutritional characteristics. 

The overall aim of my research is to study the interactions involving bacteria of fermented food and focuses on the study of relationships fermented - microbiota - host food matrices. In addition to the description of the fermentation actors, i'm particulary interested in functions carried by these microorganisms using a combination of different and complementary approaches. The traditional foods are a source of bacteria to the original functional potential, very different from that of fermented milk products. 

Projects

Coordinator of the project « Contribution of cereal-based fermented foods to Folate intake in European and African countries Â» (FolEA). This project is part of the ERA-net “Developing African-European joint collaboration for Science and Technology » (ERAfrica), financially supported by the European Commission (FP7). http://www.erafrica.eu

National collaborations

• École nationale supérieure agronomique de Toulouse (ENSAT) (Agronomic graduate school)

• Microbiologie de l’alimentation au service de la santé (MICALIS), INRA, Jouy-en-Josas (Food Microbiology in the Health Service)

• UMR QualiSud, Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), Montpellier (Center for International Cooperation in Agronomic Research for Development)

• UMR Science pour l’œnologie (SPO), Montpellier (Science for oenology)

International Collaborations

• Center for Food Science and Nutrition, College of Natural Sciences, University of Addis Ababa, Ethiopia

• Department of Food and Environmental Sciences, University of Helsinki, Finland

• Health Sciences, University of Pretoria, South Africa

• Edison Biotechnology Institute, University of Ohio

• Instituto de la Grasa, Sevilla, Spain

• Institut de Recherche en Sciences Appliquées et Technologies / Département de Technologie Alimentaire (IRSAT/DTA), Burkina Faso (Research Institute of Applied Sciences and Technologies / Food Technology Department).

• Institute for Food, Nutrition and Well-being, Department of Human Nutrition, Université Autonome de Mexico, Mexico

• University Cadi Ayyad, Maroc

Reference Publications

Humblot C, Turpin W, Chevalier F, Picq C, Rochette I. and Guyot JP, (2014) Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel, International Journal of Food Microbiology 185, 103-111

do Espirito-Santo AP, Mouquet-Rivier C, Humblot C, Cazevieille C, Icard-Vernière C, Soccol C, Guyot JP, (2014) Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber, Food Research International 57, 104-113

Turpin W., Humblot C., Noordine M.L., Wrzosek L., Tomas J., Mayeur, C., Cherbuy C., Guyot J.P., Thomas M. (2013) Behavior of lactobacilli isolated from fermented slurry (ben-saalga) in gnotobiotic rats. Plos One, 2013, 8 (4), p. e57711. ISSN 1932-6203.

Humblot C, Perez-Pulido R, Akaki D, Loiseau G & Guyot JP (2012) Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant Foods. Journal of Food Protection 75, 1642-1645.

Turpin W, Humblot C, Noordine ML, Thomas M & Guyot JP (2012) Lactobacillaceae and Cell Adhesion: Genomic and Functional Screening. PLoS ONE 7: 1-14.

Humblot C, & Guyot J. P. (2009) Pyrosequencing of Tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries. Applied and Environmental Microbiology 75: 4354-4361.

Songré-Ouattara L. T., Mouquet-Rivier C., Vernière C., Humblot C., Diawara B. & Guyot J. P. (2008) Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. International Journal of Food Microbiology 128: 395-400.

Humblot C., Murkovic M., Rigottier-Gois L., Bensaada M., Bouclet A., Andrieux C., Anba J. & Rabot, S. (2007) {beta}-Glucuronidase in human intestinal microbiota is necessary for the colonic genotoxicity of the food-borne carcinogen 2-amino-3-methylimidazo[4,5-f ]quinoline in rats. Carcinogenesis 28: 2419-2425.

Humblot C., Combourieu B., Vaisanen M. L., Furet J. P., Delort A. M. & Rabot S. (2005) 1H nuclear magnetic resonance spectroscopy-based studies of the metabolism of food-borne carcinogen 2-amino-3-methylimidazo[4,5-f ]quinoline by human intestinal microbiota. Applied and Environmental Microbiology 71: 5116-5123.

Humblot C., Bruneau A., Sutren M., Lhoste E. F., Dore J., Andrieux C. & Rabot S. (2005) Brussels sprouts, inulin and fermented milk alter the faecal microbiota of human microbiota-associated rats as shown by PCR-temporal temperature gradient gel electrophoresis using universal, Lactobacillus and Bifidobacterium 16S rRNA gene primers. British Journal of Nutrition 93: 677-684.