Kaustav Majumder

Teaching and/or Extension Activities:

  • Food Proteins
  • Sensory Evaluation
  • Advanced Food Analysis

Research Area:

The major focus of my research is to explore the potentials of food proteins to produce bioactive peptides through enzymatic digestion, fermentation or food processing. More specifically, the discovery of food-derived bioactive proteins and peptides and evaluating their therapeutic potential for the treatment and prevention of hypertension, diabetes, and associated metabolic disorders through a vast array of techniques from in-vitro chemical assays to cell culture studies to in-vivo animal studies to in-silico analysis.

 

The research program in my laboratory targets to delineate the complicated role of bioactive food proteins/peptides and explores their underlying molecular signaling mechanism to reduce the pathogenesis of hypertension and associated metabolic disorders. The research program also aims to identify the biomarkers and the genetic alteration happen due to the intervention of bioactive food proteins/peptides.

 

Furthermore, my research also focuses on high-value utilization of protein-rich agricultural waste and by-products for cosmetics industries to biomedical applications.

Five Selected Publications:

  • Fukuda, T., Majumder, K., Zhang, H., Turner, P.V., Matsui, T., Mine, Y. (2016) Adenine inhibits TNF-a signalling in Intestinal Epithelial cells and reduced Mucosal Inflammation in a Dextran Sodium Sulfate-induced colitis mouse models. Journal of Agricultural and Food Chemistry, 64: 4227-4231.
  • Majumder, K., Mine, Y., Wu, J. (2016). The Potential of Food-Protein Derived Anti-Inflammatory Peptides Against Various Chronic Inflammatory Diseases. Journal of the Science of Food and Agriculture, 96: 2303-2311. 
  • Majumder, K., Liang, G., Chen, Y., Guan, L., Davidge, S. T. & Wu, J. (2015). Egg ovotransferrin-derived ACE inhibitory peptide IRW increases ACE2 but decreases proinflammatory genes expression in mesenteric artery of spontaneously hypertensive rats. Molecular Nutrition and Food Research, 59: 1735–1744.
  • Majumder, K., Chakrabarti, S., Morton, J. S., Panahi, S., Kaufman, S., Davidge, S. T. & Wu, J. (2015). Egg-derived ACE-inhibitory peptides IQW and LKP Reduce Blood Pressure in Spontaneously Hypertensive Rats. Journal of Functional Foods 13, 50–60.
  • Majumder, K. and Wu, J. (2015). Antihypertensive Peptides from Food Proteins and their underlying mechanisms of action: a Review. International Journal of Molecular Science. 16, 256-283.
Kaustav Majumder
Assistant  Professor

Education:
B.Tech. Biotechnology, West Bengal University of Technology, India


Postgraduate Diploma (PGD), Bioinformatics, Bengal Engineering and Science University, India

M.S. Food Science & Technology, University of Alberta, Canada

Ph.D. Food Science & Technology, University of Alberta, Canada

Contact Information:
263 Food Innovation Center
Lincoln, NE 68588-6205
402 472 3510
kaustav.majumder@unl.edu