Rotimi Aluko
Professor
Department of Human Nutritional Sciences
Canada
Biography
Dr. Aluko’s work focuses on the production of bioactive peptides through enzymatic hydrolysis of food proteins. Of special interest are the antihypertensive, antioxidant, anticholinesterase and antiproliferative peptides. In addition to optimized enzymatic release of peptides, his research program also investigates their structure-function properties using in vitro, in vivo and chemometric approaches.
Research Interest
Protein Chemistry: Structure-function properties of plant seed proteins; enzymatic modifications to improve protein functionality; characterization of protein-stabilized emulsions. Functional foods and nutraceuticals: Isolation, characterization and biological activity of peptides derived from enzymatic hydrolysis of food proteins.
Publications
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Lafarga T, Aluko RE, Rai DK, O'Connor P, Hayes M. 2016. Identification of bioactive peptides from a papain hydrolysate of bovine serum albumin and assessment of an antihypertensive effect in spontaneously hypertensive rats. Food Res Int. 81, 91-99.
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Nwachukwu ID, Udenigwe CC, Aluko RE. 2016. Lutein and zeaxanthin: production technology, bioavailability, mechanisms of action, visual function, and health claim status. Trends Food Sci. Technol. 49, 74-84.
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Onuh JO, Girgih AT, Nwachukwu ID, Levari-Shariati, S, Raj P, Netticadan T, Aluko RE, Aliani M. 2016. A metabolomics approach for investigating urinary and plasma changes in spontaneously hypertensive rats (SHR) fed chicken skin protein hydrolysates diets. J. Funct. Foods. 22, 20–33.
