Susan Tosh

Carte électronique

Susan Tosh
Professeure agrégée

Pièce : THN 118
Bureau : 613-562-5800 poste 1596
Courriel professionnel : stosh@uOttawa.ca

Biographie

Susan Tosh est directrice de l'École des sciences de la nutrition et doyenne associée de la Faculté des sciences de la santé de l'Université d'Ottawa. Elle est titulaire d'un doctorat en sciences des aliments de l'Université de Guelph. Le Mme Tosh possède une vaste expérience en tant que chercheur et directrice d'équipes de recherche, complétant plusieurs projets de recherche nationaux et internationaux et établissant des liens de collaboration fructueux entre l'industrie alimentaire et les universités.

Le domaine d'expertise de Mme Tosh est dans les caractéristiques et les avantages pour la santé des fibres alimentaires des cultures de céréales et légumineuses. Elle est reconnue pour ses recherches sur les mécanismes par lesquels le β-glucane d'avoine réduit la glycémie et le cholestérol sérique. Elle a également mené des recherches sur les bienfaits pour la santé de l'orge, de la lentille, du pois chiche, du haricot, du pois et des fibres de soja. Elle a développé des méthodes de digestion simulées pour étudier comment la fibre affecte la répartition et l'absorption des nutriments. Ces modèles de digestion simulée ont montré que les aliments fabriqués à partir des mêmes ingrédients, mais préparés de différentes façons se décomposent à des taux différents dans le tractus gastro-intestinal.

Son dossier de publication comprend plus de 60 articles évalués par des pairs et 3 chapitres de livre comme chercheur principal ou co-auteur avec des étudiants diplômés et des boursiers post-doctorants sous sa supervision. Elle a également contribué à l'élaboration et à la présentation de nombreux rapports techniques pour les partenaires industriels et a contribué régulièrement à des conférences scientifiques au Canada et à l'étranger, en tant que chercheuse principale ou conférencière invitée.


Publications

Abbasi, N.N., Purslow, P.P., Tosh, S.M., Bakovic, M. Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6) (2016) Nutrition Research, 36 (6), pp. 541-552.

Wang, Y., Harding, S.V., Eck, P., Thandapilly, S.J., Gamel, T.H., Abdel-Aal, E.-S.M., Crow, G.H., Tosh, S.M., Jones, P.J., Ames, N.P.High-molecular-weight β-glucan decreases serum cholesterol differentially based on the CYP7A1 rs3808607 polymorphism in mildly hypercholesterolemic adults (2016) Journal of Nutrition, 146 (4), pp. 720-727.

Wang, Y., Ames, N.P., Tun, H.M., Tosh, S.M., Jones, P.J., Khafipour, E.High molecular weight barley β-glucan alters gut microbiota toward reduced cardiovascular disease risk (2016) Frontiers in Microbiology, 7 (FEB), art. no. 129, .

Gamel, T.H., Abdel-Aal, E.-S.M., Ames, N.P., Henderson, K., Prothon, F., Kongraksawech, T., Tosh, S.M. AACCI approved methods technical committee report: A new AACCI approved method (32-24.01) for measuring viscosity of β-glucan in cereal products using the rapid visco analyzer (2015) Cereal Foods World, 60 (6), pp. 279-283.

Tosh, S.M., Chu, Y.Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response (2015) British Journal of Nutrition, 114 (8), pp. 1256-1262.

Brummer, Y., Kaviani, M., Tosh, S.M. Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas (2015) Food Research International, 67, pp. 117-125.

Gamel, T.H., Abdel-Aal, E.S.M., Tosh, S.M. Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread (2015) LWT - Food Science and Technology, 60 (1), pp. 78-85.

Ames, N., Storsley, J., Tosh, S.Effects of processing on physicochemical properties and efficacy of β-glucan from oat and barley (2015) Cereal Foods World, 60 (1), pp. 4-8.

Brummer, Y., Defelice, C., Wu, Y., Kwong, M., Wood, P.J., Tosh, S.M. Textural and rheological properties of oat beta-glucan gels with varying molecular weight composition (2014) Journal of Agricultural and Food Chemistry, 62 (14), pp. 3160-3167.

Sharafbafi, N., Tosh, S.M., Alexander, M., Corredig, M. Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures (2014) Food Hydrocolloids, 41, pp. 274-280.

Whitehead, A., Beck, E.J., Tosh, S., Wolever, T.M.S. Cholesterol-lowering effects of oat β-glucan: A meta-analysis of randomized controlled trials1 (2014) American Journal of Clinical Nutrition, 100 (6), pp. 1413-1421.

Sharafbafi, N., Alexander, M., Tosh, S.M., Corredig, M. Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy (2014) Food Biophysics, 10 (1), pp. 66-75.

Gamel, T.H., Abdel-Aal, E.S.M., Ames, N.P., Duss, R., Tosh, S.M. Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement (2014) Journal of Cereal Science, 59 (1), pp. 33-40. 

Tosh, S.M. The research legacy of Peter J. Wood (2013) Bioactive Carbohydrates and Dietary Fibre, 2 (2), pp. 170-180.

Kwong, M.G.Y., Wolever, T.M.S., Brummer, Y., Tosh, S.M. Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses (2013) British Journal of Nutrition, 110 (8), pp. 1465-1471.

Gamel, T.H., Badali, K., Tosh, S.M.Changes of β-glucan physicochemical characteristics in frozen and freeze dried oat bran bread and porridge (2013) Journal of Cereal Science, 58 (1), pp. 104-109.

Sikora, P., Tosh, S.M., Brummer, Y., Olsson, O.Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans (2013) Food Chemistry, 137 (1-4), pp. 83-91.

Tosh, S.M. Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products (2013) European Journal of Clinical Nutrition, 67 (4), pp. 310-317.

Kwong, M.G.Y., Wolever, T.M.S., Brummer, Y., Tosh, S.M. Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution (2013) Food and Function, 4 (3), pp. 401-408.

Tosh, S.M., Farnworth, E.R., Brummer, Y., Duncan, A.M., Wright, A.J., Boye, J.I., Marcotte, M. Benali, M. Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients (2013) Foods 2013, 2, 338-349; doi:10.3390/foods2030338

Tosh, S.M., Ahmadi, L., Yip, L., Roudsari, M., Wood, P.J. Presence of β-glucanase activity in wheat and dairy ingredients and use of organic salts as potential enzyme inhibitors (2012) Journal of Cereal Science, 56 (3), pp. 538-543.

Brummer, Y., Duss, R., Wolever, T.M.S., Tosh, S.M.Glycemic response to extruded oat bran cereals processed to vary in molecular weight (2012) Cereal Chemistry, 89 (5), pp. 255-261.

Cryne, C.N., Veenstra, J.M., Deschambault, B.R., Benali, M., Marcotte, M., Boye, J.I., Tosh, S.M., Farnworth, E.R., Wright, A.J., Duncan, A.M. Spray-dried pulse consumption does not affect cardiovascular disease risk or glycemic control in healthy males (2012) Food Research International, 48 (1), pp. 131-139.

Charlton, K.E., Tapsell, L.C., Batterham, M.J., O'Shea, J., Thorne, R., Beck, E., Tosh, S.M. Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults. (2012) The British journal of nutrition, 107 (7), pp. 1037-1047.

Gamel, T.H., Abdel-Aal, E.-S.M., Wood, P.J., Ames, N.P., Tosh, S.M. Application of the rapid Visco Analyzer (RVA) as an effective rheological tool for measurement of β-glucan viscosity (2012) Cereal Chemistry, 89 (1), pp. 52-58.

Vatandoust, A., Ragaee, S., Wood, P.J., Tosh, S.M., Seetharaman, K. Detection, localization, and variability of endogenous β-glucanase in wheat kernels (2012) Cereal Chemistry, 89 (1), pp. 59-64.

Wolever, T.M.S., Gibbs, A.L., Brand-Miller, J., Duncan, A.M., Hart, V., Lamarche, B., Tosh, S.M., Duss, R. Bioactive oat -glucan reduces LDL cholesterol in Caucasians and non-Caucasians (2011) Nutrition Journal, 10 (1), art. no. 130, .

Regand, A., Chowdhury, Z., Tosh, S.M., Wolever, T.M.S., Wood, P. The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility (2011) Food Chemistry, 129 (2), pp. 297-304.

Mei, G.-Y., Carey, C.M., Tosh, S., Kostrzynska, M. Utilization of different types of dietary fibres by potential probiotics (2011) Canadian Journal of Microbiology, 57 (10), pp. 857-865.

Agbenorhevi, J.K., Kontogiorgos, V., Kirby, A.R., Morris, V.J., Tosh, S.M.Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight (2011) International Journal of Biological Macromolecules, 49 (3), pp. 369-377.

Wolever, T.M.S., Tosh, S.M., Duss, R., Brand-Miller, J., Wood, P.J. Reply to J Chen et al(2010) American Journal of Clinical Nutrition, 92 (6), pp. 1539-1540.

Wolever, T.M.S., Tosh, S.M., Gibbs, A.L., Brand-Miller, J., Duncan, A.M., Hart, V., Lamarche, B., Thomson, B.A., Duss, R., Wood, P.J. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: A randomized clinical trial (2010) American Journal of Clinical Nutrition, 92 (4), pp. 723-732.

Tosh, S.M., Brummer, Y., Miller, S.S., Regand, A., Defelice, C., Duss, R., Wolever, T.M.S., Wood, P.J.Processing affects the physicochemical properties of β-glucan in oat bran cereal (2010) Journal of Agricultural and Food Chemistry, 58 (13), pp. 7723-7730.

Bainy, E.M., Corredig, M., Poysa, V., Woodrow, L., Tosh, S.Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation (2010) Food Research International, 43 (6), pp. 1684-1691.

Beck, E.J., Tapsell, L.C., Batterham, M.J., Tosh, S.M., Huang, X.-F. Oat β-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women (2010) British Journal of Nutrition, 103 (8), pp. 1212-1222.

Tosh, S.M., Yada, S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications (2010) Food Research International, 43 (2), pp. 450-460.

Veenstra, J.M., Duncan, A.M., Cryne, C.N., Deschambault, B.R., Boye, J.I., Benali, M., Marcotte, M., Tosh, S.M., Farnworth, E.R., Wright, A.J. Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males (2010) Food Research International, 43 (2), pp. 553-559.

Regand, A., Tosh, S.M., Wolever, T.M.S., Wood, P.J. Physicochemical properties of glucan in differently processed oat foods influence glycemie response (2009) Journal of Agricultural and Food Chemistry, 57 (19), pp. 8831-8838.

Beck, E.J., Tosh, S.M., Batterham, M.J., Tapsell, L.C., Huang, X.-F.Oat β-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects (2009) Molecular Nutrition and Food Research, 53 (10), pp. 1343-1351.

Beck, E.J., Tapsell, L.C., Batterham, M.J., Tosh, S.M., Huang, X.F.Increases in peptide Y-Y levels following oat beta-glucan ingestion are dose-dependent in overweight adults. (2009) Nutrition research (New York, N.Y.), 29 (10), pp. 705-709.

Lui, J.L., Lan-Pidhainy, X., Brummer, Y., Tosh, S.M., Wood, P.J., Wolever, T.M.S. Effect of blood sampling schedule on the ability to discriminate between postprandial glycemic responses (2009) Nutrition, 25 (10), pp. 1064-1066.

Malaki Nik, A., Tosh, S.M., Woodrow, L., Poysa, V., Corredig, M. Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk (2009) LWT - Food Science and Technology, 42 (7), pp. 1245-1252.

Kontogiorgos, V., Tosh, S.M., Wood, P.J. Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures (2009) Food Biophysics, 4 (3), pp. 240-247.

Kontogiorgos, V., Tosh, S.M., Wood, P.J. Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures (2009) Food Hydrocolloids, 23 (3), pp. 949-956.

Nik, A.M., Tosh, S.M., Poysa, V., Woodrow, L., Corredig, M. Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization (2008) Journal of Agricultural and Food Chemistry, 56 (22), pp. 10893-10900.

Bainy, E.M., Tosh, S.M., Corredig, M., Poysa, V., Woodrow, L.Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products (2008) Carbohydrate Polymers, 72 (4), pp. 664-672.

Bainy, E.M., Tosh, S.M., Corredig, M., Woodrow, L., Poysa, V. Protein subunit composition effects on the thermal denaturation at different stages during the soy protein isolate processing and gelation profiles of soy protein isolates (2008) JAOCS, Journal of the American Oil Chemists' Society, 85 (6), pp. 581-590.

Ragaee, S.M., Wood, P.J., Wang, Q., Tosh, S., Brummer, Y. Extractability, structure and molecular weight of β-glucan from Canadian rye (Secale cereale L.) whole meal (2008) Cereal Chemistry, 85 (3), pp. 283-288.

Ragaee, S.M., Wood, P.J., Wang, Q., Tosh, S.M., Brummer, Y., Huang, X. Isolation, fractionation, and structural characteristics of alkali-extractable β-glucan from rye whole meal (2008) Cereal Chemistry, 85 (3), pp. 289-294.

Wood, P.J., Tosh, S.M. Concerning the effects of oat and barley beta-glucan and molecular weight on blood lipids. (2008) The British journal of nutrition, 99 (3), pp. 691; author reply 692-693.

Wood, P.J., Tosh, S.M. Nutrition discussion forum (2008) British Journal of Nutrition, 99 (3), p. 691.

Tosh, S.M., Brummer, Y., Wolever, T.M.S., Wood, P.J.Glycemic response to oat bran muffins treated to vary molecular weight of β-glucan (2008) Cereal Chemistry, 85 (2), pp. 211-217.

Brummer, Y., Jones, S., Tosh, S.M., Wood, P.J. Extraction and physicochemical characterization of rye β-glucan and effects of barium on polysaccharide molecular weight (2008) Cereal Chemistry, 85 (2), pp. 174-181.

Malaki Nik, A., Tosh, S., Poysa, V., Woodrow, L., Corredig, M. Physicochemical characterization of soymilk after step-wise centrifugation (2008) Food Research International, 41 (3), pp. 286-294.

Tosh, S.M. Factors affecting bioactivity of cereal β-glucans (2007) Dietary Fibre Components and Functions, pp. 75-89.

Lan-Pidhainy, X., Brummer, Y., Tosh, S.M., Wolever, T.M., Wood, P.J. Reducing beta-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect (2007) Cereal Chemistry, 84 (5), pp. 512-517.

Marangoni, A.G., Tosh, S.M. On the nature of the maximum gelation temperature in polymer gels (2005) Biophysical Chemistry, 113 (3), pp. 265-267.

Tosh, S.M., Brummer, Y., Wood, P.J., Wang, Q., Weisz, J. Evaluation of structure in the formation of gels by structurally diverse (1 → 3)(1 → 4)-β-D-glucans from four cereal and one lichen species (2004) Carbohydrate Polymers, 57 (3), pp. 249-259.

Tosh, S.M., Marangoni, A.G.Determination of the maximum gelation temperature in gelatin gels (2004) Applied Physics Letters, 84 (21), pp. 4242-4244.

Tosh, S.M., Wood, P.J., Wang, Q., Weisz, J. Structural characteristics and rheological properties of partially hydrolyzed oat β-glucan: The effects of molecular weight and hydrolysis method (2004) Carbohydrate Polymers, 55 (4), pp. 425-436.

Tosh, S.M., Marangoni, A.G., Hallett, F.R., Britt, I.J. Aging dynamics in gelatin gel microstructure (2003) Food Hydrocolloids, 17 (4), pp. 503-513.

Tosh, S.M., Wood, P.J., Wang, Q.Gelation characteristics of acid-hydrolyzed oat beta-glucan solutions solubilized at a range of temperatures (2003) Food Hydrocolloids, 17 (4), pp. 523-527.

Tosh, S.M., Dalgleish, D.G. The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk (1998) Journal of Dairy Science, 81 (7), pp. 1840-1847.

Strawbridge, K.B., Ray, E., Hallett, F.R., Tosh, S.M., Dalgleish, D.G. Measurement of Particle Size Distributions in Milk Homogenized by a Microfluidizer: Estimation of Populations of Particles with Radii Less Than 100 nm (1995) Journal of Colloid And Interface Science, 171 (2), pp. 392-398.

Chapitres de livres

Tosh, S.M. (2013). “Effects of oats on carbohydrate metabolism”. In Chu, Y.-F. (ed.) Oat Nutrition and Technology. Wiley Blackwell, UK. pp. 273 - 290.

Tosh, S.M. (2007). “Factors affecting bioactivity of cereal β-glucans”. In Salovaara, H., Gates, F., Tenkanene, M. (ed.) Dietary fibre components and functions. Wageningen Academic Publishers, NL. pp. 75 – 90.  

Haut de page