Nicolas Bordenave

Carte électronique

Nicolas Bordenave
Professeur adjoint

2007 – Ph. D. Chimie organique, Universite Bordeaux 1
2003 – M. Sc. Chimie, Ecole Nationale Superieure de Chimie de Toulouse
2003 – M. Sc. Chimie et reactivite des agroressources, Institut National Polytechnique de Toulouse

Pièce : THN 224
Bureau : 613-562-5800 poste 3125
Courriel professionnel : nbordena@uottawa.ca

Nicolas Bordenave

Biographie

Nicolas Bordenave est Professeur Adjoint de Biochimie des Aliments à l’École des Sciences de la Nutrition de l’Université d’Ottawa.

Sa recherche vise à comprendre les interactions moléculaires entre les macronutriments et phytonutriments ainsi que les effets de ces interactions sur les propriétés nutritionnelles des systèmes alimentaires tels que les fruits, légumes et céréales. À long terme, cette recherche a pour but de développer des formulations et des méthodes de préparation innovantes afin de contrôler les propriétés nutritionnelles de ces produits.

Avant de joindre l’École des sciences de la nutrition à l’Université d’Ottawa, Dr Bordenave a occupé plusieurs fonctions de recherche au sein de l’organisation R&D de PepsiCo à Chicago (IL, É.-U.) et à Leicester (R.-U.), et y a étudié les relations entre la formulation, la préparation et les propriétés nutritionnelles de produits céréaliers (ex. avoine), de fruits et légumes (ex. orange) et de boissons énergétiques. Il a aussi réalisé un stage postdoctoral au sein du Département de science des aliments et du Whistler Center for Carbohydrate Research à l’Université Purdue (IN, É.-U.).

Son site web : https://nbordena.wixsite.com/bordenavelab

Domaines de recherche

  • Interactions non covalentes entre fibres polyphénoliques et fibres polyphénoliques
  • Impact des interactions polyphénol-glucides sur la réponse glycémique et la biodisponibilité des polyphénols
  • Transformation et formulation de céréales, fruits et légumes pour la nutrition préventive

Publications

  • T.M.S. Wolever, B.J.-W. van Klinken, N. Bordenave, M. Kaczmarczyk, D. vanVlierbergen, S. Shirke, A.L. Jenkins, Y. Chu and L. Harkness. Effect of varying slowly digestible starch and protein content of food bars: no correlation between glucose and insulin responses and in-vitro starch digestibility. The American Journal of Clinical Nutrition. 2016, 104(4), 995-1003
  • H. Dong, L.J. Sargent, Y. Chatzidiakou, C. Saunders, L. Harkness, N. Bordenave, I. Rowland, J.P.E. Spencer, and J.A. Lovegrove. Orange pomace fibre increases a composite scoring of subjective ratings of hunger and fullness in healthy adults. Appetite. 2016, 107, 478-485.
  • C.J. Rebello, W.D. Johnson, C.K. Martin, H. Han., Y. Chu, N. Bordenave, B.J.-W. van Klinken, M. O’Shea, F.L. Greenway. Instant Oatmeal Increases Satiety and Reduces Energy intake Compared to a Ready-to-eat Oat-based Breakfast Cereal: A randomized crossover trial. Journal of the American College of Nutrition. 2016, 35(1), 41-49.
  • N. Bordenave †, L. B. Kock, M. Abernathy, J.C.Parcon, A.A. Gulvady, B.J.-W. van Klinken, P. Kasturi. Toward a more accurate evaluation of foods and beverages glycemic response: recommendations for portion size calculation. Food Chemistry. 2015, 167, 229-235.
  • C.J. Rebello, Y. Chu, W.D. Johnson, C.K. Martin, H. Han., N. Bordenave, Y. Shi, M. O’Shea, F.L. Greenway. The role of meal viscosity and oat beta-glucan characteristics in human appetite control: a randomized crossover trial. Nutrition Journal. 2014, 13(1), 49.
  • N. Bordenave †, D. Kemmer, S. Smolic, R. Franz, F. Girard, V. Coma. Evaluation of food packaging-related properties and biodegradability of chitosan and paper-based materials. Journal of Renewable Materials. 2014, 2(2), 1-11.
  • N. Bordenave, S. Janaswamy, Y. Yao. Influence of starch structure on swelling and leaching properties of starch microparticles. Carbohydrate Polymers. 2014, 103(15), 234–243.
  • C.J. Rebello, W.D. Johnson, C.K. Martin, W. Xie, M. O’Shea, A. Kurilich, N. Bordenave, S. Andler, B.J.-W. van Klinken, Y. Chu, F.L. Greenway. Acute effect of oatmeal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal: a randomized crossover trial. Journal of the American College of Nutrition. 2013, 32(4), 272-279.
  • N. Bordenave, B.R. Hamaker, M.G. Ferruzzi. Invited Review: Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food & Function. 2013, 5(1), 18-34.
  • M.G. Ferruzzi, N. Bordenave, B.R. Hamaker. Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods. Physiology and Behavior. 2012, 107(4), 591-597.
  • C.Y. Kim, N. Bordenave, M. G. Ferruzzi, A. Safavy, K. H. Kim. Modification of curcumin with polyethylene glycol enhances the delivery of curcumin in preadipocytes and its antiadipogenic properties. Journal of Agricultural and Food Chemistry. 2011, 59(3), 1012-1020.
  • E.G. Kean*, N. Bordenave*, G. Ejeta, B.R. Hamaker, M.G. Ferruzzi. Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge. Journal of Cereal Science. 2011, 54, 450-459. (*:co-first authors)
  • N. Bordenave, S. Grelier, V. Coma. Hydrophobization and bioactivity of chitosan and paper-based packaging materials. Biomacromolecules. 2010, 11(1), 88-96.
  • N. Bordenave, S. Grelier, V. Coma. Advances on the selective C-6 oxidation of chitosan. Biomacromolecules. 2008, 9(9), 2377-2382.
  • N. Bordenave, F. Pichavant, S. Grelier, V. Coma. Water and moisture susceptibility of chitosan and paper-based materials: structure-properties relationships. Journal of Agricultural and Food Chemistry. 2007, 55(23), 9479-9488.

Patent application

  • S. Balasubramanian, N. Bordenave, L. Harkness, B.W. Hitchcock, M.J. Hsieh, R.L. Jordan, J.D. Mathews, T. Rivera, C. Saunders, J.E. Shin, B. Small, A. Wilson. Preparation and incorporation of co-products into beverages to achieve metabolic and gut health benefits. US 20140234476 A1. Application filed: Apr 25, 2014.

Conférences Internationalles, Symposia et abstracts publiés

  • N. Bordenave †. Impact of processing on physicochemical properties and nutritional function of dietary fibers: Balancing consumer taste and tangible health effects. Invited symposium. 251st ACS National Spring Meeting, San Diego, CA, March 13-17, 2016.
  • N. Bordenave †, L. B. Kock, M. Abernathy, J.C. Parcon, A.A. Gulvady, B.J.-W. van Klinken, P. Kasturi. Investigation of portion size calculations for the measurement of glycemic response to foods. Experimental Biology 2015, Boston, MA, March 28-April 1 2015.
  • N. Bordenave †, S.M. Tosh, N.P. Ames, B. Ou, L.B. Kock, Y. Brummer, T. Exley, C. Rhymer, K. Xie, Y. Chu. Oats β-glucans molecular weight and related nutritional functionality: toward a standardized analytical assessment. Invited symposium. 247th ACS National Spring Meeting, Dallas, TX, March 16-20, 2014.
  • N. Bordenave †. Food industry strategies for glucose management. Invited symposium. IFT13 Annual Meeting, Chicago, IL, July 13-17, 2013.
  • B. J.-W. van Klinken, Y. Chu, N. Bordenave, C. Vink, S. de Jong, R. Ruijschop, T. Lambers and M. Oshea. Predicting satiety responses of cereals in vitro: oatmeal shows gastric gelling behavior. Experimental Biology, Boston, MA, April 20-24, 2013. FASEB Journal. 2013. 27, 126.5.
  • C. J. Rebello, W. Johnson, C. Martin, N. Bordenave, B. J. W. van Klinken, M. O'Shea, Y. Chu and F. Greenway. Effect of two oat-based breakfast cereals on appetite, satiety, and food intake. Experimental Biology, Boston, MA, April 20-24, 2013. FASEB Journal. 2013. 27, 126.4.
  • K.-H. Kim, C. Y. Kim, N. Bordenave, M. G. Ferruzzi and A. Safavy. Improved bioavailability and anti-adipogenic property of water-soluble curcumin conjugates. Experimental Biology, Washington, DC, April 9-13, 2011. FASEB Journal. 2011. 25, 771.8.
  • N. Bordenave †, M.G. Ferruzzi, B.R. Hamaker. Stability of model polyphenols through processing of porridges. AACCi Annual meeting, Savannah, GA, October 24-27, 2010. Cereal Foods World (Supplement). 2010, 55(4), A20.
  • N. Bordenave †, Y. Yao. Influence of starch structure on the swelling and leaching of starch microparticles. AACCi Annual meeting, Baltimore, MD, September 13-16, 2009. Cereal Foods World (Supplement). 2009, 54(4), A17.
  • N. Bordenave †, S. Grelier and V. Coma. Antimicrobial food packaging materials based on chitosan-coated papers. 234th ACS National Fall Meeting, Boston, MA, August 19-23, 2007.
  • N. Bordenave †, S. Grelier and V. Coma. Improved water and moisture susceptibility of chitosan and paper-based materials by incorporation of fatty acids. PTS Symposium, Munich, Germany, June 19-20, 2007.
  • N. Bordenave †, S. Grelier and V. Coma. Water and moisture susceptibility of chitosan and paper-based materials: a low resolution NMR investigation. Italic4 Science & Technology of biomasses: advances and challenges, Roma, Italy, May 8-10, 2007.
  • N. Bordenave † and V. Coma. Perspectives for the antimicrobial packaging systems for meat preservation. Invited Symposium. International symposium on meat safety: from abattoir to consumer, Valencia, Spain, February 14-15, 2007.

Chapitres de livres

  • P. Kasturi and N. Bordenave †. Oats starch. In: Oats nutrition and processing: heart health and beyond. Y. Chu, Ed.; IFT Press-Wiley-Blackwell: Oxford, UK, 2014.
  • M. Kale, B. R. Hamaker and N. Bordenave †. Oats beta-glucans: chemistry and physiology. In: Oats nutrition and processing: heart health and beyond. Y. Chu, Ed.; IFT Press-Wiley-Blackwell: Oxford, UK, 2014.

 

† indique l'auteur ou le présentateur correspondant.

 

Haut de page