CHOICE2

This course is a continuation of the S3 Biochemistry course. This course focuses more on the practical aspect. The principles of the usual biochemistry techniques (protein separation techniques, protein determination techniques by spectrophotometry, Western Blot/Elisa, ...) will be treated in class and then experiments related to these techniques will be carried out in practical work. It will be necessary to interpret and analyze the experiments proposed during the lab.

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This is a general culture course that will deal with many current topics related to human health. This course will address, in the form of mini seminars of 1h30, a wide variety of topics, with a pragmatic and critical approach. The numerous speakers of this course will bring their expertise on subjects such as immunity, molecular biology, cancer, food, diagnosis, vaccination, bioethics, ecology, neurosciences, emerging diseases or therapeutic treatments of today and tomorrow. Each presentation will not only provide cutting-edge knowledge and critical analysis of their subjects, but will also guide students in searching and filtering scientific information in order to fight misinformation. On the major human health issues of the 21st century, we will address the real questions, the false polemics, as well as the solutions we can bring to them. 

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This course is dedicated to biological markers. It is a pre-introduction to detection and diagnostic techniques. It deals with different aspects of biomarkers :

Molecular markers / techniques of identification by genomic analysis in medicine and agronomy.

1) Concept of polymorphism and detection technique: The RFLP / ER-probe nucleic acid

2) RFLP markers and other genetic markers: SNP, STR.

3) Search for new molecular markers: differential screening of cDNA libraries / subtractive libraries / Transcriptomics

4) Other genomic analyses of polymorphism: AFLP / DNA fingerprinting.

Identification techniques in the food industry using immunological techniques

1) Basics of immunological techniques
2) Agglutination reactions
3) Enzyme-linked immunosorbent assay methods
Studies of examples of application in the food industry:
- study of the diagnostic kit for rhizominia in beet (sandwich ELISA)
- determination of ochratoxin A in cereals (competitive ELISA)
- evaluation of the freshness of fish by determination of histamine (competitive ELISA)

Biochemical identification of protein and other markers (metabolites)

1) Basics of chromatography and the physical characterization of a spectrum (the interactions involved in each case and the solvents used to implement them).

2) Affinity chromatography

2.1) Principle of this type of analysis

2.2) Search for the best Tag (label) for the preparation of a specific gel. 

2.3) Their usefulness for the different fields of investigation in research.

3) Study of protein-protein, protein-DNA and other interactions

4) HPLC and FPLC and Gas Chromatography.

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