Chibuike Udenigwe

Carte électronique

Chibuike Udenigwe
Professeure agrégée et Directeur adjoint, Programmes d'études supérieures

2010 – Ph.D. Food and Nutritional Sciences, University of Manitoba
2007 – M.Sc. Chemistry, University of Manitoba
2003 – B.Sc. Honours Biochemistry, University of Nigeria

Pièce : RGN 2230B
Bureau : Office: 613-562-5800 poste 6539
Courriel professionnel : cudenigw@uottawa.ca

Chibuike Udenigwe

Biographie

Dr Chibuike Udenigwe occupe son poste principal à l'École des sciences de la nutrition et une nomination conjointe au Département de chimie et des sciences biomoléculaires de l'Université d'Ottawa. Son groupe de recherche étudie la chimie et les qualités nutritionnelles des protéines et peptides alimentaires, leur dynamique structurelle, leur interaction avec les composants de la matrice alimentaire, leur biodisponibilité, ainsi que leurs propriétés bénéfiques pour la santé métabolique. Ils étudient également l'utilisation de la bioinformatique et des peptidomics pour la conception d'aliments fonctionnels à base de peptides. Ses recherches sur les protéines portent également sur des sujets tels que le comportement moléculaire dans les matrices complexes, les nanostructures encapsulées et nanostructures, les interactions nanobio, les allergènes protéiques alimentaires et les protéines de sources émergentes. Il a reçu des fonds de recherche du CRSNG, de la FCI et de MITACS, et détient une subvention à la découverte du CRSNG (renouvelée en 2018).

M. Udenigwe a obtenu un doctorat en sciences de l'alimentation et de la nutrition de l'Université du Manitoba en 2010 et a ensuite travaillé comme boursier postdoctoral du CRSNG à l'Université de Guelph. En 2012, il a été nommé professeur adjoint à l'Université Dalhousie, où il a par la suite été promu professeur agrégé avec permanence en 2014. En 2016, il a été nommé professeur agrégé de biochimie alimentaire à l'Université d'Ottawa et a également été chercheur invité à l'Université de Wageningen et à la Recherche, aux Pays-Bas. Depuis 2017, il occupe le poste de directeur adjoint des études supérieures à l'École et dirige actuellement le programme Politique alimentaire et affaires réglementaires

M. Udenigwe a publié plus de 100 articles de revues à comité de lecture et chapitres de livres, et a reçu de nombreux prix, dont le prix 2018 de l'American Oil Chemists' Society (AOCS) Young Scientist Research Award, le prix 2018 de l'American Chemical Society-Division of Agricultural and Food Chemistry (ACS-AGFD) Young Scientist Award, et le prix 2012 de l'Union internationale des sciences et technologies alimentaires (IUFoST) Young Scientist Award de l'Union internationale des sciences et technologies alimentaires (IUFoST). En 2016, il a été invité à la Section des scientifiques en début de carrière de l'Académie internationale des sciences et technologies alimentaires (IAFoST).

Pour plus d'informations, contactez le Professeur Udenigwe par email ou visitez https://uniweb.uottawa.ca/members/2499

Intérêts de recherche

  • Biochimie alimentaire
  • Protéomique alimentaire et peptidomics
  • Peptides bioactifs
  • Interactions nano-bio
  • Interactions de la matrice alimentaire
  • Allergènes protéiques alimentaires
  • Protéines durables pour les applications alimentaires

Publications récentes

  • Yao S, Udenigwe CC*. (2018). Peptidomics of potato protein hydrolysates: Implications of post-translational modifications in food peptide structure and behaviour. Royal Society Open Science, 5, 172425, DOI: 10.1098/rsos.17242
  • Li Z, Udenigwe CC*. (2018). Role of food-derived opioid peptides in the central nervous and gastrointestinal systems. Journal of Food Biochemistry, DOI:10.1111/jfbc.12629
  • Di Stefano E, Agyei D, Njoku EN, Udenigwe CC*. (2018). Plant RuBisCO: An underutilized protein for food applications. Journal of the American Oil Chemists’ Society, DOI:10.1002/aocs.12104 #Invited contribution
  • Walters M, Udenigwe CC, Tsopmo A. (2018). Structural characterization and functional properties of proteins from oats milling fractions. Journal of the American Oil Chemists’ Society, DOI:10.1002/aocs.12101
  • Boachie R, Yao S, Udenigwe CC*. (2018). Molecular mechanisms of cholesterol-lowering peptides derived from food proteins. Current Opinion in Food Science 20, 58-63, DOI:10.1016/j.cofs.2018.03.006 #Invited contribution
  • Di Stefano E, Oliviero T, Udenigwe CC*. (2018). Functional significance and structure-activity relationship of food-derived α-glucosidase inhibitors. Current Opinion in Food Science 20, 7-12, DOI:10.1016/j.cofs.2018.02.008 #Invited contribution
  • Wang F, Yang J, Ju X, Udenigwe CC, He R. (2018). Polyelectrolyte complex nanoparticles from chitosan and acylated cruciferin extracted from rapeseed cruciferin protein for curcumin delivery. Journal of Agricultural and Food Chemistry 66, 2685–2693, DOI:10.1021/acs.jafc.7b05083
  • Rajendran SRCK, Mohan A, Khiari Z, Udenigwe CC, Mason B. (2018). Yield, physico-chemical and antioxidant properties of Atlantic salmon visceral hydrolysate: Comparison of lactic acid bacterial fermentation with Flavourzyme proteolysis and formic acid treatment. Journal of Food Processing and Preservation, DOI:10.1111/jfpp.13620
  • Agyei D, Tsopmo A, Udenigwe CC*. (2018). Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides. Analytical and Bioanalytical Chemistry, DOI:10.1007/s00216-018-0974-1 #Invited contribution
  • Udechukwu MC, Abbey L, Nwodo U, Udenigwe CC*. (2018). Potential of Moringa oleifera seeds and leaves as functional foods ingredients for human health promotion. Journal of Nutrition and Food Research 57, 1-14
  • Ali S, Zaman QU, Farooque A, Schumann A, Udenigwe CC, Esau T, Chang YK. (2018). Potential use of digital photographic technique to examine wild blueberry ripening in relation to time of harvest. Applied Engineering in Agriculture, DOI:10.13031/aea.12490
  • Agyei D, Acquah C, Tan KX, Hii HK, Rajendran SRCK, Udenigwe CC, Danquah MK. (2018). Aptameric characterization of the structure and stability of bioactive proteins and peptides in food. Analytical and Biological Chemistry, DOI: 10.1007/s00216-017-0599-9 #Invited contribution
  • Udechukwu MC, Downey B, Udenigwe CC*. (2018). Influence of structural and surface properties of whey-derived peptides on zinc chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes. Food Chemistry, 240, 1227-1232, DOI: 10.1016/j.foodchem.2017.08.063
  • Mohan A, Rajendran SRCK, Thibodeau J, Bazinet L, Udenigwe CC*. (2018). Liposome encapsulation of anionic and cationic whey peptides: Influence of peptide net charge on nanoliposome properties. LWT–Food Science and Technology, 87, 40-46, DOI: 10.1016/j.lwt.2017.08.072
  • Wu J*, Liao W, Udenigwe CC*. (2017). Revisiting the mechanisms of ACE inhibitory peptides from food proteins. Trends in Food Science and Technology, DOI: 10.1016/j.tifs.2017.07.011
  • Udenigwe CC*, Okolie CL, Qian H, Ohanenye CI, Agyei D, Aluko RE. (2017). Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications. Trends in Food Science and Technology, 69, 74-82, DOI: 10.1016/j.tifs.2017.09.001
  • Udenigwe CC*, Fogliano V. (2017). Food matrix interactions and bioavailability of bioactive peptides: Two faces of the same coin? Journal of Functional Foods, 35, 9-12, DOI: 10.1016/j.jff.2017.05.029
  • Udechukwu MC, Tsopmo A, Mawhinney H, He R, Kienesberger PC, Udenigwe CC*. (2017). Inhibition of ADAM17/TACE activity by zinc-chelating rye secalin-derived tripeptides and analogues. RSC Advances, 7, 26361-26369, DOI: 10.1039/c6ra26678a
  • Okolie CL, Rajendran SRCK, Udenigwe CC, Mason B, Aryee ANA. (2017). Prospects of brown seaweed polysaccharides (BSPs) as prebiotics and immunomodulators. Journal of Food Biochemistry, DOI: 10.1111/jfbc.12392
  • Rajendran SRCK, Okolie CL, Udenigwe CC, Mason B. (2017). Conventional and potential prebiotic oligosaccharides in food and health. Journal of Food Biochemistry, DOI: 10.1111/jfbc.12389
  • Udenigwe CC*, Girgih AT, Mohan A, Gong M, Malomo SA, Aluko RE*. (2017). Antihypertensive and bovine plasma oxidation-inhibition activities of spent hen meat protein hydrolysates. Journal of Food Biochemistry, DOI: 10.1111/jfbc.12378
  • Udenigwe CC*, Gong M, Mohan A, Udechukwu CM. (2017). Role of surface charge of hydrolysed bovine caseins in their iron(II)-binding affinity and antioxidative capacity in iron(II)-facilitated β-carotene and glutathione oxidation. Journal of Nutrition and Food Research, 56, 149-154
  • Abbey L, Udenigwe CC, Mohan A, Anom EY. (2017). Microwave irradiation effects on vermicasts potency, and plant growth and antioxidant activity in seedlings of Chinese cabbage (Brassica rapa subsp. Pekinensis). Journal of Radiation Research and Applied Sciences, 10, 110-116, DOI: 10.1016/j.jrras.2017.01.002
  • Ejike CECC, Collins SA, Balasuriya N, Swanson AK, Mason B, Udenigwe CC*. (2017). Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health. Trends in Food Science and Technology 59, 30-36, DOI: 10.1016/j.tifs.2016.10.026
  • Rajendran SRCK, Ejike CECC, Gong M, Hannah W, Udenigwe CC*. (2017). Preclinical evidence of the anticancer properties of food peptides. Protein & Peptide Letters, 24, 126-136, DOI: 10.2174/0929866523666160816152755
  • Udechukwu CM, Collins SA, Udenigwe CC*. (2016). Prospects of enhancing dietary zinc bioavailability with food-derived zinc-chelating peptides. Food & Function 7, 4137-4144, DOI: 10.1039/C6FO00706F
  • Rajendran SRCK, Udenigwe CC*, Yada RY. (2016). Nanochemistry of protein-based delivery agents. Frontiers in Chemistry 4, 31, DOI: 10.3389/fchem.2016.00031 #Invited contribution
  • Mohan A, McClements DJ, Udenigwe CC*. (2016). Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight. Food Chemistry 213, 143-148, DOI: 10.1016/j.foodchem.2016.06.075
  • Bhullar KS, Udenigwe CC*. (2016). Clinical evidence of resveratrol bioactivity in cardiovascular disease. Current Opinion in Food Science 8, 68-73, DOI: 10.1016/j.cofs.2016.03.005 #Invited contribution
  • Rajendran SRCK, Mason B, Udenigwe CC*. (2016). Peptidomics of peptic digest of selected potato tuber proteins: Post-translational modifications and limited cleavage specificity. Journal of Agricultural and Food Chemistry 64, 2432-2437, DOI: 10.1021/acs.jafc.6b00418
  • Udenigwe CC*, Rajendran SRCK. (2016). Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design. Current Opinion in Food Science 8, 8-13, DOI: 10.1016/j.cofs.2016.01.008 #Invited contribution
  • Nwachukwu ID, Udenigwe CC, Aluko RE. (2016). Lutein and zeaxanthin: production technology, bioavailability, mechanisms of action, visual function, and health claim status. Trends in Food Science and Technology 49, 74-84, DOI: 10.1016/j.tifs.2015.12.005
  • Udenigwe CC*, Udechukwu MC, Yiridoe C, Gibson A, Gong M. (2016). Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione. Journal of Functional Foods 20, 195-203, DOI: 10.1016/j.jff.2015.11.004
  • Udenigwe CC*. (2016). Towards rice bran protein utilization: in silico insight on the role of oryzacystatins in biologically-active peptide production. Food Chemistry 191, 135-138, DOI: 10.1016/j.foodchem.2015.01.043

Book Chapters

  • Kusch S, Mumme J, Nashalian O, Girotto F, Lavagnolo MC, Udenigwe CC. (2019). Valorization of residues from beverage production. In: Processing and Sustainability of Beverages. Volume 2: The Science of Beverages, Eds. A Grumezescu, AM Holban. Academic Press/Elsevier Science
  • Agyei D, Bambarandage E, Udenigwe CC. (2018). The role of bioinformatics in the discovery of bioactive peptides. In: Encyclopedia of Food Chemistry, Eds. F Shahidi, L Melton, and P Varelis. Elsevier, DOI:10.1016/B978-0-12-814026-0.21863-5
  • Okagu OD, Wang B, Acquah C, Udenigwe CC*. (2018). Protein-based nanodelivery systems for food applications. In: Encyclopedia of Food Chemistry, Eds. F Shahidi, L Melton, and P Varelis. Elsevier, DOI:10.1016/B978-0-12-814026-0.21864-7
  • Udenigwe CC*, Di Stefano, Tsige F, Gunenc A. (2018). Pancreas-stimulating foods: cholecystokinin enhancers. In: Encyclopedia of Food Chemistry, Eds. F Shahidi, L Melton, and P Varelis. Elsevier, DOI:10.1016/B978-0-08-100596-5.21761-7
  • Yao S, Agyei D, Udenigwe CC*. (2018). Structural basis of bioactivity of food peptides in promoting metabolic health. In: Advances in Food and Nutrition Research, Vol. 84, Ed. F Toldrá; Oxford, UK: Academic Press/Elsevier Science, DOI:1016/bs.afnr.2017.12.002
  • Okolie CL, Aryee ANA, Udenigwe CC*. (2018). Detection and deactivation of allergens in food. In: Proteins in Food Processing, 2nd Edition, Ed. RY Yada; Philadelphia: Elsevier Publishers, pp. 367-387, DOI:10.1016/B978-0-08-100722-8.00015-2
  • Agyei D, Tan KX, Pan S, Udenigwe CC, Danquah MK. (2018). Peptides for biopharmaceutical applications. In: Peptide Applications in Biomedicine, Biotechnology and Bioengineering, Ed. S Koutsopoulos; Philadelphia: Elsevier Publishers, pp. 231–251, DOI:10.1016/B978-0-08-100736-5.00009-0
  • Nashalian O, Bordenave N, Udenigwe CC*. (2018). In vitro methods for assessing food protein allergenicity. Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties. First Edition. Eds. N Bordenave, MG Ferruzzi, John Wiley and Sons, pp. 219-260
  • Aryee ANA, Agyei D, Udenigwe CC*. (2018). Impact of processing on the chemistry and functionality of proteins. In: Proteins in Food Processing, 2nd Edition, Ed. RY Yada; Philadelphia: Elsevier Publishers, pp. 27-45, DOI:10.1016/B978-0-08-100722-8.00003-6
  • Macedo REF, Luciano FB, Cordeiro RP, Udenigwe CC. (2017). Sausages and other fermented meat products. In: Starter Cultures in Food Production, Eds. B. Speranza, A. Bevilacqua, MR Corbo, M Sinigaglia. New Jersey: John Wiley & Sons, pp. 324-354, DOI:10.1002/9781118933794.ch16
  • Udenigwe CC*, Nwachukwu ID, Yada RY. (2017). Advances on the production and application of peptides for promoting human health and food security. In: Global Food Security and Wellness, Eds. GV Barbosa-Cánovas, GM Pastore, K Candogan, IG Medina Meza, S Caetano da Silva Lannes, K Buckle, RY Yada, A Rosenthal. New York: Springer, pp. 195-219, DOI:10.1007/978-1-4939-6496-3_10
  • Kusch S, Udenigwe CC, Cavinato C, Gottardo M, Micolucci F. (2016). Value-added utilization of agro-industrial residues. In: Advances in Food Biotechnology, Ed. R Rai. New Jersey: John Wiley & Sons Ltd., pp. 415-426, DOI:10.1002/9781118864463.ch25
  • Anom EY, Udenigwe CC* (2015). Novel approaches to enhance the functionality of fermented foods. In: Nutraceutical and Functional Food Processing Technology, Ed. JI Boye. Chichester, UK: John Wiley & Sons, Ltd., pp. 269-294, DOI: 10.1002/9781118504956.ch9
  • Udenigwe CC*, Aluko RE. (2012). Chemistry and bioactivity of food phytoalexins. In: Bioactive Molecules in Plant Foods, Ed. FO Uruakpa. New York: Nova Science Publishers, pp. 111-130
  • Udenigwe CC, Aluko RE. (2012). Hypolipidemic and hypocholesterolemic food proteins and peptides. In: Bioactive Food Proteins and Peptides: Applications in Human Health, Eds. N Hettiarachchy, K Sato, MR Marshall. New York: CRC Press, pp. 189-216, DOI:10.1201/b11217-9

Liste complète des publications et citations.

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