Dr. Stef J. Koppelman

Dr. Stef J. Koppelman, Courtesy Professor 

Stef Koppelman

Dr. Koppelman was appointed as courtesy faculty member of University of Nebraska-Lincoln in 2008. Based in the Netherlands, he supervises several FARRP projects that are either running at Nebraska or at external laboratories. Next to his courtesy faculty membership he is the general scientific advisor for DBV Technologies, a French-based biotech company developing therapies for allergies. The central theme of his work is allergen characterization, which he also practiced in his previous jobs at Dutch entities (HAL Allergy, the Dutch institution TNO, and the University Medical Centre, Utrecht, the Netherlands). A particular field of interest is detection and quantification of allergens in food products, and how this may be affected by food processing. Dr. Koppelman developed several assays for allergen detection, making use of well characterized, purified allergens.

Education

  •  M.Sc. Biochemistry, University of Utrecht, the Netherlands
  •  Ph.D. Biochemistry, University of Utrecht and University Medical Centre Utrecht, the Netherlands

Contact Information

University of Nebraska-Lincoln
Department of Food Science and Technology
FARRP
Rm 279 Food Innovation Center
1901 N 21 Street
PO Box 886207
Lincoln, NE 68588-6207

stefkoppelman@zonnet.nl

Teaching and/or Extension Activities

  •  As a courtesy professor from the Netherlands, Dr. Koppelman is only occasionally available for teaching at Nebraska. Past classes were on protein purification, protein characterization, immunochemical methods, and food allergy.

Research Area

  •  Purification of (food) allergens, and explaining why these proteins act like allergens
  •  Development of immunochemical tools to detect and quantify allergens in food
  •  The fate of allergens after ingestion: how are the digested, how can they stimulate the immune system, and where to they go?
  •  Effects of food processing on allergenicity. Can food processing conditions decrease allergenicity? Can they enhance allergenicity?
  •  Peanut allergy: which allergens from peanut are most important to our patients? Can we determine this with lab-based assays?

Publications

  • Comparison of six commercial ELISA kits for their specificity and sensitivity in detecting different major peanut allergens. Jayasena S, Smits M, Fiechter D, de Jong A, Nordlee J, Baumert J, Taylor SL, Pieters RH, Koppelman SJ. J Agric Food Chem. 2015 Feb 18;63(6):1849-55
  • The protein structure determines the sensitizing capacity of Brazil nut 2S albumin (Ber e1) in a rat food allergy model. Van Bilsen JH, Knippels LM, Penninks AH, Nieuwenhuizen WF, De Jongh HH, Koppelman SJ. Clin Transl Allergy. 2013 Nov 4;3(1):36
  • Reduction and alkylation of peanut allergen isoforms Ara h 2 and Ara h 6; characterization of intermediate- and end products. Apostolovic D, Luykx D, Warmenhoven H, Verbart D, Stanic-Vucinic D, de Jong GA, Velickovic TC, Koppelman SJ. Biochim Biophys Acta. 2013 Dec;1834(12):2832-42
  • Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers? Koppelman SJ, Nordlee JA, Lee PW, Happe RP, Hessing M, Norland R, Manning T, Deschene R, De Jong GA, Taylor SL. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(9):1347-5
  • Digestion of peanut allergens Ara h 1, Ara h 2, Ara h 3, and Ara h 6: a comparative in vitro study and partial characterization of digestion-resistant peptides. Koppelman SJ, Hefle SL, Taylor SL, de Jong GA. Mol Nutr Food Res. 2010 Dec;54(12):1711-2

 

Updated 13 December, 2016