Chibuike Udenigwe

Professeur Udenigwe est titulaire de la Chaire de recherche de l’Université sur les propriétés des aliments et la biodisponibilité des nutriments. Il 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. Il est également chercheur affilié à la faculté de l'Institut de recherche sur la science, la société et la politiques publique. Il se spécialise dans la biochimie alimentaire et sa recherche adopte l'approche des sciences chimiques pour explorer le rôle des protéines et des peptides alimentaires dans la santé. Son groupe de recherche étudie la chimie et les propriétés nutritionnelles des protéines/peptides alimentaires ainsi que leurs interactions avec la matrice alimentaire, leur bioaccessibilité, leur biodisponibilité et leurs effets bénéfiques sur la santé métabolique. Il étudie également l'utilisation de la bioinformatique dans la conception d'aliments fonctionnels à base de peptides. Ses recherches couvrent d'autres sujets tels que le comportement moléculaire des protéines dans les matrices complexes, les nanostructures encapsulées, les interactions nano-bio, les biomatériaux et les protéines provenant 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 active du CRSNG.

Il a obtenu un baccalauréat ès sciences en biochimie à l'Université du Nigeria, Nsukka. Il a obtenu sa maîtrise en chimie et son doctorat en sciences de l'alimentation et de la nutrition à l'Université du Manitoba, et a été boursier postdoctoral du Conseil de recherches en sciences naturelles et en génie du Canada 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 déménagé à l'Université d'Ottawa, et a également été chercheur invité à l'Université de Wageningen et à la Recherche, aux Pays-Bas. En 2019, il a été Boursier Carnegie African Diaspora à l'Université Fédérale Alex Ekwueme de Ndufu-Alike, au Nigeria.

Il a publié plus de 170 articles de journaux et chapitres de livres, et est le rédacteur de "Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications" (2021, Royal Society of Chemistry, UK). Il est actuellement rédacteur de Food Hydrocolloids for Health, vice-président de la section des scientifiques en début de carrière de l'Académie internationale des sciences et technologies de l'alimentation, membre du groupe de travail de l'Union internationale des sciences et technologies de l'alimentation (IUFoST) sur le COVID-19 et le système alimentaire mondial, et membre de comités de rédaction de revues, de comités de sélection de bourses et de comités directeurs de sociétés professionnelles. Il a reçu le prix 2018 de l'American Oil Chemists' Society Young Scientist Research Award, le prix 2018 de l'American Chemical Society-Division of Agricultural and Food Chemistry Young Scientist Award, et le prix 2012 IUFoST Young Scientist Award. En 2021, Professeur Udenigwe a été élu à la Global Young Academy.

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

• Biochimie alimentaire
• Protéines alimentaires
• Peptides bioactifs
• Interactions de la matrice alimentaire
• Systèmes de nanotransporteurs alimentaires
• Foodomics
• Traitement durable des aliments

• Élu à la Global Young Academy (2021)
• Chaire de recherche de l’Université (2018)
• Carnegie African Diaspora Fellowship (2018)
• Young Scientist Award, American Chemical Society, Division of Agricultural and Food Chemistry (2018)
• Young Scientist Research Award, American Oil Chemists Society (2018)

Publications complètes: Google Scholar

• D’Souza K, Acquah C, Mercer A, Paudel Y, Pulinilkunnil T, Udenigwe CC, Kienesberger P*. (2021). Whey peptides exacerbate body weight gain and perturb systemic glucose and tissue lipid metabolism in male high-fat fed mice. Food & Function, 12, 3552-3561, DOI:1039/D0FO02610G
• Udenigwe CC*, Abioye RO, Okagu IU, Obeme-Nmom JI. (2021). Bioaccessibility of bioactive peptides: recent advances and perspectives. Current Opinion in Food Science, 37, 182–189, DOI:10.1016/j.cofs.2021.03.005 #contribution invitée
• Morales García J, Herrera-Rocha F, Suarez Cavajalino A, Duran Baron R, Duitama J, González Barrios AF*, Udenigwe CC*. (2021). Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products. Journal of Food Processing and Preservation, e15469, DOI:10.1111/jfpp.15469
• Ohananye IC, Sun X, Sarteshnizi RA, Udenigwe CC*. (2021). Germination alters the microstructure, in vitro protein digestibility, α-glucosidase and dipeptidyl peptidase-IV inhibitory activities of bioaccessible fraction of pigeon pea (Cajanus cajan) seeds. Legume Science, 3(1), e79, DOI:10.1002/leg3.79 #contribution invitée
• Campos Espinosa GY, Udenigwe CC, Tsopmo A. (2021). Inhibition of low-density lipoprotein oxidation, antioxidative and bile acid binding capacities of hydrolyzed proteins from carbohydrase-treated oat bran. Journal of Food Biochemistry, DOI:10.1111/jfbc.13675
• Mensi A, Udenigwe CC*. (2021). Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2. Trends in Food Science and Technology, DOI:10.1016/j.tifs.2021.01.079 #contribution invitée
• Okagu OD, Jin J, Udenigwe CC*. (2021). Impact of succinylation on pea protein-curcumin interaction, polyelectrolyte complexation with chitosan, and gastrointestinal release of curcumin in loaded-biopolymer nano-complexes. Journal of Molecular Liquids, 325, 115248, DOI: 10.1016/j.molliq.2020.115248
• Udechukwu MC, Dang C, Udenigwe CC*. (2021). Identification of zinc-binding peptides in ADAM17-inhibiting whey protein hydrolysates using IMAC-Zn2+ coupled with shotgun peptidomics. Food Production, Processing and Nutrition, 3, 5, DOI:10.1186/s43014-020-00048-4 #contribution invitée
• Sarteshnizi RA, Sahari MA, Mirab B, Gavlighi HA, Regenstein JM, Nikoo M, Udenigwe CC. (2021). Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes. LWT, 142, 111019, DOI:10.1016/j.lwt.2021.111019
• Ohanenye IC, Emenike CU, Mensi A, Medina Godoy S, Jin J, Ahmed T, Sun X, Udenigwe CC*. (2021). Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa. Scientific African, 11, e00667, DOI:10.1016/j.sciaf.2020.e00667 #all authors contributed equally
• Karimi A, Gavlighi HA, Sarteshnizi RA, Udenigwe CC. (2021). Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread. Journal of Cereal Science, 97, 103148, DOI:10.1016/j.jcs.2020.103148
• Sun X, Acquah C, Gazme B, Boachie R, Nwachukwu ID, Udenigwe CC*. (2021). Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion. Food Chemistry, 345, 128783, DOI:10.1016/j.foodchem.2020.128783
• Jin J, Ohanenye IC, Udenigwe CC*. (2021). Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Critical Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2020.1847027
• Sun X*, Zhang S, Ren J, Udenigwe CC*.  (2021). Sialic acid-based strategies for the prevention and treatment of Helicobacter pylori infection: Emerging trends in food industry. Critical Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2020.1846157
• Abioye RO, Udenigwe CC*. (2021). Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management. Food Science and Human Wellness, 10, 259-269, DOI:10.1016/j.fshw.2021.02.017
• Azubuike-Osu SO, Ohanenye IC, Jacob C, Ejike CECC*, Udenigwe CC*. (2021). Beneficial role of vitexin and isovitexin flavonoids in the vascular endothelium and cardiovascular system. Current Nutraceuticals, DOI:10.2174/2665978601999201105160405
• Jin J, Okagu OD, Yagoub AA, Udenigwe CC*. (2021). Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates. Ultrasonic Sonochemistry, 70, 105348, DOI:10.1016/j.ultsonch.2020.105348
• Nnolim NE, Udenigwe CC, Okoh AI, Nwodo UU. (2020). Microbial keratinase: Next generation green catalyst and prospective applications. Frontiers in Microbiology, 11, 580164, DOI:10.3389/fmicb.2020.580164
• Hanson CC, Udechukwu MC, Mohan A, Anderson DM, Udenigwe CC, Colombo SM, Collins SA. (2020). Whey protein hydrolysate as a multi-functional ingredient in diets for Arctic charr: Effect on growth response and hepatic antioxidative status. Animal Feed Science and Technology, 270, 114698, DOI:10.1016/j.anifeedsci.2020.114698
• Gazme B, Udenigwe CC*, Rezaei K* (2020). Anti-diabetic properties of hydrolysates from egg white proteins using immobilized enzymes followed by in vitro gastrointestinal digestion. Applied Food Biotechnology, 7(4), 235-249, DOI:10.22037/afb.v7i4.30219
• Sun X, Sarteshnizi RA, Boachie RT, Okagu OD, Abioye RO, Pfeilsticker Neves R, Ohanenye IC, Udenigwe CC*. (2020). Peptide-mineral complexes: Understanding their chemical interactions, bioavailability, and potential application in mitigating micronutrient deficiency. Foods, 9(10), 1402, DOI:10.3390/foods9101402
• Sun X, Zhang S, Udenigwe CC, Ren J, Li S, Wang H, Liu X. (2020). Wheat germ-derived peptides exert anti-adhesive activity against Helicobacter pylori: Insights into structural characteristics of identified peptides. Journal of Agricultural and Food Chemistry, 68, 11954−11974, DOI:10.1021/acs.jafc.0c04367
• Teka TA, Retta N, Bultosa G, Udenigwe C, Shumoy H, Raes K. (2020). Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia. Food Bioscience, 37, 100732, DOI:10.1016/j.fbio.2020.100732
• Mirab B, Gavlighi HA, Sarteshnizi RA, Azizi MH, Udenigwe CC. (2020). Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Texture, color and consumer acceptability. LWT, 134, 109973, DOI:10.1016/j.lwt.2020.109973
• Gazme B, Rezaei K*, Udenigwe CC*. (2020). Effect of enzyme immobilization and in vitro digestion on the immune-reactivity and sequence of IgE epitopes in egg white proteins. Food & Function, 11, 6632–6642, DOI:10.1039/D0FO00938E
• Okolie CL, Mason B, Mohan A, Pitts N, Udenigwe CC. (2020). Extraction technology impacts on the structure-function relationship between sodium alginate extracts and their in vitro prebiotic activity. Food Bioscience, 37, 100672, DOI:10.1016/j.fbio.2020.100672
• Sun X, Ohanenye IC, Ahmed T, Udenigwe CC*. (2020). Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms. Food Chemistry, 329, 127196, DOI:10.1016/j.foodchem.2020.127196
• Ohanenye IC, Tsopmo A, Ejike CECC, Udenigwe CC*. (2020). Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins. Trends in Food Science and Technology, 101, 213-222, DOI:10.1016/j.tifs.2020.05.003
• Jin J, Lin H, Yagoub AA, Xiong S, Xu L, Udenigwe CC. (2020). Effects of high power ultrasound on simultaneous liquefaction and saccharification of sweet potato starch. Journal of the Science of Food and Agriculture, 100, 3498-3506, DOI:10.1002/jsfa.10390
• Ji D, Xu M, Udenigwe CC, Agyei D. (2020). Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteome. Current Research in Food Science, 3, 41-50, DOI:10.1016/j.crfs.2020.03.001 #contribution invitée
• Okagu OD, Verma O, McClements DJ, Udenigwe CC*. (2020). Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nanocomplexes. International Journal of Biological Macromolecules, 151, 333-343, DOI:10.1016/j.ijbiomac.2020.02.198 #contribution invitée
• D’Souza K, Mercer A, Mawhinney H, Pulinilkunnil T, Udenigwe CC*, Kienesberger P*. (2020). Whey peptides stimulate differentiation and lipid metabolism in adipocytes and ameliorate lipotoxicity-induced insulin resistance in muscle cells. Nutrients, 12(2), 425, DOI:10.3390/nu12020425v
• Sun X, Udenigwe CC*. (2020). Chemistry and biofunctional significance of bioactive peptide interactions with food and gut components. Journal of Agricultural and Food Chemistry, DOI:10.1021/acs.jafc.9b07559 #contribution invitée
• Atef M, Ojagh SM, Latifi AM, Esmaeili M, Udenigwe CC. (2020). Structural and biochemical characterization of sturgeon fish skin collagen (Huso huso). Journal of Food Biochemistry, 44(8), e13256, DOI:10.1111/jfbc.13256
• Dávalos Terán I, Imai K, Lacroix IME, Fogliano V, Udenigwe CC*. (2020). Bioinformatics of edible yellow mealworm (Tenebrio molitor) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase-IV inhibitors. Journal of Food Biochemistry, 44(2), e13121, DOI:10.1111/jfbc.13121
• Acquah C, Zhang Y, Dubé M, Udenigwe CC*. (2020). Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications. Current Research in Food Science, 2, 61-69, DOI:10.1016/j.crfs.2019.11.008 #contribution invitée
• MacDonald GE, Lada RR, Caldwell CD, Udenigwe C, MacDonald MT. (2020). Seasonal changes in polar lipids linked to postharvest needle loss in four genotypes of balsam fir, Abies balsamea. Trees, 34:297–305, DOI:10.1007/s00468-019-01918-2
• Xu W, Mohan A, Pitts NL, Udenigwe CC, Mason B. (2020). Bile acid-binding capacity of lobster shell-derived chitin, chitosan and chitooligosaccharides. Food Bioscience, 33, 100476, DOI:10.1016/j.fbio.2019.100476
• Sun X, Acquah C, Aluko RE, Udenigwe CC*. (2020). Considering food matrix and gastrointestinal effects in enhancing bioactive peptide absorption and bioavailability. Journal of Functional Foods, 64, 103680, DOI:10.1016/j.jff.2019.103680 #contribution invitée

Livre

• Udenigwe CC. (2021). Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. Cambridge, United Kingdom: Royal Society of Chemistry, https://pubs.rsc.org/en/content/ebook/978-1-78801-859-3

Chapitres de livre récents

• Okagu OD, Wang B, Udenigwe CC. (2021). Food proteins as biomaterial for delivery functions. In: Ed. CC Udenigwe, Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. Cambridge, United Kingdom: Royal Society of Chemistry, pp. 97-126.
• Azubuike-Osu SO, Ekezie FGC, Ibegbunam WE, Udenigwe CC*. (2021). Allergic effects of bioactive peptides produced from different food sources. In: Eds. JO Onuh, M Selvamuthukumaran, YV Pathak, Bioactive Peptides: Production, Bioavailability, Health Potential and Regulatory Issues. New York: CRC Press/Taylor & Francis Group.
• D’Souza K, Yi E, Sarteshnizi RA, Udenigwe CC, Kienesberger P. (2021). Food peptides in energy metabolism. In: Ed. CC Udenigwe, Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. Cambridge, United Kingdom: Royal Society of Chemistry, pp. 311-346.
• Ekezie FGC, Ahmed I, Udenigwe CC, Li Z. (2021). Food protein allergenicity: characterization, epitope mapping and deactivation. In: Ed. CC Udenigwe, Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. Cambridge, United Kingdom: Royal Society of Chemistry, pp. 58-96.
• Sun X*, Li H, Ren J, Udenigwe CC*. (2021). Research advances in food protein digestibility. In: Ed. CC Udenigwe, Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications. Cambridge, United Kingdom: Royal Society of Chemistry, pp. 34-57.
• Sun X, Okagu OD, Udenigwe CC*. (2021). Encapsulation technology for protection and delivery of bioactive peptides. In: Biologically Active Peptides: from Basic Science to Applications for Human Health. Eds. J Wu, F Toldrá. Oxford, UK: Academic Press/Elsevier
• Acquah C, Ekezie FGC, Udenigwe CC*. (2021). Potential applications of microalgae-derived proteins and peptides in the food industry. In: Cultured Microalgae in the Food Industry. Eds. T. Lafarga & F. G. Acién. Oxford, UK: Academic Press/Elsevier
• Agyei D, Jeevanandam J, Dzuvor CKO, Pan S, Danquah MK, Acquah C, Udenigwe CC. (2021). Novel ingredients from cereals. In: Innovative Processing Technologies for Healthy Grains. Ed. M Pojić, U Tiwari. Chichester, West Sussex: John Wiley & Sons, Limited, pp. 143-175. DOI:10.1002/9781119470182.ch7
• Boachie RT, Boakye PG, Annor GA, Udenigwe CC*. (2021). Prospects of food-derived α-glucosidase inhibitors in the management of diabetes. In: Food Structure and Functionality. Ed. C.M. Galanakis. Oxford, UK: Academic Press/Elsevier, pp. 219-233, DOI:10.1016/B978-0-12-821453-4.00003-X
• Pan S, Jeevanandam J, Acquah C, Tan KX, Udenigwe CC, Danquah MK. (2021). Drug delivery systems for cardiovascular ailments. In: Drug Delivery Devices and Therapeutic Systems, A volume in Developments in Biomedical Engineering and Bioelectronics. Eds. E Chappel. Oxford, UK: Academic Press/Elsevier, pp. 567-599, DOI:10.1016/B978-0-12-819838-4.00019-5
• Imai K, Ji D, Nwachukwu ID, Agyei D, Udenigwe CC*. (2021). Bioinformatics and chemometrics for discovering biologically active peptides from food proteins. In: Comprehensive Foodomics, Volume 3. Ed. A Cifuentes. Oxford, UK: Academic Press/Elsevier Science, pp. 482-494, DOI:10.1016/B978-0-08-100596-5.22878-3
• Acquah C, Tibbetts SM, Pan S, Udenigwe CC*. (2020). Nutritional quality and bioactive properties of proteins and peptides from microalgae. In: Handbook of Microalgae-Based Processes and Products: Fundamentals and Advances in Energy, Food, Feed, Fertilizer, and Bioactive Compounds. Eds. E Jacob-Lopes, MM Maroneze, MI Queiroz, LQ Zepka. Oxford, UK: Academic Press/Elsevier Science, pp. 493-531, DOI:10.1016/B978-0-12-818536-0.00019-1