Kaustav Majumder, PhD
University of Nebraska–Lincoln
Food Science & Technology
Rm 263 | 1901 North 21st Street | Food Innovation Center
Nebraska Innovation Campus, NE 68588-6205, USA
Dr. Kaustav Majumder is an Assistant Professor at the Department of Food Science, University of Nebraska, Lincoln, USA. He has a bachelor degree in Biotechnology from the West Bengal University of Technology, in India and holds an MSc and Ph.D. in Food Science and Technology from the University of Alberta, Canada with a research focus on bioactive food proteins and peptides. After completing his degrees, he was a postdoctoral fellow at the University of Guelph, Canada in the Department of Food Science. His research program at the University of Nebraska explores the beneficial health effect of food-derived bioactive proteins and peptides and evaluates their therapeutic potential for the treatment, prevention, and management of hypertension, type-2 diabetes, and associated metabolic disorders. His research delineates the molecular mechanisms of food-derived bioactive compounds to reduce the pathogenesis of hypertension and related 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.
His primary research interest is food-derived bioactive compounds and their health beneficial properties. Understanding the mechanisms of action of the foodderived bioactive compounds and their interactions with the human immune system.
Fellow of Research Development Fellows Program 2016-17, Office of Research and Economic Development, University of Nebraska, Lincoln, October 2016.
• Mary Louise Imrie Graduate Student Award for PhD, Faculty of Graduate Studies and Research, University of Alberta, June 2013, Value: $1500 CAD
• Don and Mary Anne Copeland Travel Award for Poultry Research, University of Alberta, May 2012, Value: $1000 CAD
• First Place Winner, Poster Award, Nutraceuticals and Functional Food Division, Institute of Food Technologists Annual Conference and Food Expo, Las-Vegas, June 2012, Value: $ 1000 USD
• Second Place Winner, George F. Stewart International Research Paper Award, Institute of Food Technologists Annual Conference and Food Expo, Chicago, July 2010, Value: $800 USD
• First Place Winner, Poster Award, Poultry Research Centre Annual Meeting, Edmonton, May 2010, Value: $500 CAD
• Graduate Student Travel Award, Department of Agricultural Food and Nutritional Sciences, University of Alberta, June 2009, Value: $500 CAD
• Mary Louise Imrie Graduate Student Award for MSc, Faculty of Graduate Studies and Research, University of Alberta, June 2009, Value: $1200 CAD
• Graduate Student Assistantship in Poultry Research, University of Alberta, September 2007 – September 2009, Value: $34000 CAD
• Graduate Student Tuition Scholarship, Department of Agricultural Food and Nutritional Sciences, University of Alberta, September 2007 – April 2008, Value: $8000 CAD
• Institute of Food Technologies (IFT)
• Journal of Functional Foods
• Journal of Science Food and Agriculture
• Journal Agricultural Food Chemistry
• Nutrition Research
• MDPI-Marine Drugs
1. Majumder, K., Fukuda, T., Zhang, H., Sakurai, T., Taniguchi, Y., Watanabe, H., Mitsuzumi, H., Matsui, T., Mine, Y. (2017). Intervention of isomaltodextrin mitigates intestinal inflammation in a dextran sodium sulfate-induced mouse model of colitis via inhibition of toll-like receptor-4. Journal of Agricultural and Food Chemistry, 65: 810-817.
2. Fukuda, T., Majumder, K., Zhang, H., Matsui, T., Mine, Y. (2017). Adenine has an anti-inflammatory effect through the activation of adenine receptor signaling in mouse macrophage. Journal of Functional Foods, 28: 235-239.
3. Jahandideh, F., Chakrabarti, S., Majumder, K., Li, Q., Panahi, S., Morton, J.S., Davidge, S.T., Wu, J. (2016). Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats. Journal of Functional Foods, 27: 667-673.
4. 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.
5. 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.
6. Geng, F., Huang, X., Majumder, K., Zhu, Z., Cai, Z., Ma, M. (2015). Mass-spectrometry and two-dimensional electrophoresis to characterize the glycosylation of hen egg white ovomacroglobulin. Journal of Agricultural and Food Chemistry, 63: 8209-8215.
7. 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.
8. 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.
9. Majumder, K. and Wu, J. (2015). Molecular Targets of Antihypertensive Peptides: Understanding the Mechanisms of Action Based on the Pathophysiology of Hypertension, International Journal of Molecular Science. 16, 256-283.
10. Jahandideh, F., Majumder, K., Chakrabarti, S., Morton, J. S., Panahi, S., Kaufman, S., Davidge, S. T. & Wu, J. (2014). Beneficial effects of simulated gastro-intestinal digest of fried egg and its fractions on blood pressure, Plasma lipids and oxidative stress in spontaneously hypertensive rats. PLos One 9, e115006.
11. Majumder, K.; Chakrabarti, S.; Morton, J.S.; Panahi, S.; Kaufman, S.; Davidge, S.T.; Wu, J. (2013). Egg-derived tri-peptide IRW exerts antihypertensive effects in spontaneously Hypertensive rats. PLoS ONE 8, e82829.
12. Majumder, K.; Chakrabarti, S.; Davidge, S.T.; Wu, J. (2013). Structure and activity study of egg protein ovotransferrin derived peptides (IRW and IQW) on endothelial inflammatory response and oxidative stress. Journal of Agricultural and Food Chemistry, 61, 2120−2129.
13. Majumder, K.; Panahi, S.; Jacobs, S.; Wu, J. (2013). Fried egg hydrolysate decreases blood pressure in spontaneous hypertensive rats. Journal of Functional Foods, 5, 187-194.
14. Singh, M.; Majumdar, A.; Momi, N.; Bhattacharjee, A.; Majumder, K.; Kundu, S.; Paul, R.; Maity, D; Sasmal, K.; Sarkar, A. (2012). DNA shielding property of tea (Camellia sinensis) leaf extracts against Reactive oxygen species. Journal of Pharmaceutical and Biomedical Sciences, 22, 1-5.
15. Wuyang, H.; Shen, S.; Nimalaratne, C.; Li; S.; Majumder, K.; Wu J. (2012). Effects of addition of egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity of different teas. Food Chemistry, 135, 1600-1607.
16. Gu, Y.; Majumder, K.; Wu, J. (2011). QSAR-aided in-silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides. Food Research International, 44, 2465-2474.
17. Majumder, K.; Wu, J. (2011). Purification and characterization of Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of ovotransferrin. Food Chemistry, 126, 1614-1619.
18. Lei, B.; Majumder, K.; Shen, S.; Wu, J. (2011). Effect of sonication on thermolysin hydrolysis of ovotransferrin. Food Chemistry, 124, 808–815.
19. Wuyang, H.; Chakrabarti, S.; Majumder, K.; Jian, Y.; Davidge, S.T.; Wu, J. (2010). Egg-derived peptide IRW inhibits TNF-α induced inflammatory response and oxidative stress in endothelial cells. Journal of Agricultural and Food Chemistry, 58, 10840–10846.
20. Shen, S.; Chahal, B.; Majumder, K.; You S.J.; Wu, J. (2010). Identification of novel antioxidative peptides derived from a thermolytic hydrolysate of ovotransferrin by LC-MS/MS. Journal of Agricultural and Food Chemistry, 58, 7664–7672.
21. Majumder, K.; Wu, J. (2010). A new approach for identification of novel antihypertensive peptides from egg proteins by QSAR and bioinformatics. Food Research International, 43, 1371-1378.
22. Wuyang, H.; Majumder, K.; Wu, J. (2010). Oxygen radical absorbance capacity of peptides from egg white protein ovotransferrin and their interaction with phytochemicals. Food Chemistry, 123, 635–664.
23. Majumder, K.; Wu, J. (2009). Angiotensin-I converting enzyme inhibitory peptides from simulated in vitro gastrointestinal digestion of cooked eggs. Journal of Agricultural and Food Chemistry, 57, 471-477.
1. Majumder, K.; and Mine, Y. (2017). Composition and properties of egg white. In: Achieving sustainable production of eggs, Volume 1: Safety and quality, Roberts, J (eds.), Burleigh dodds Science Publishing, 25-48.
2. Wu, J.; Jahandideh, F.; Yu, W. and Majumder, K. (2015). Bioactive Peptides from Meat Proteins as Functional Food Components. In: Functional Polymers in Food Science: From Technology to Biology Volume 2, Cirillo, G.; Spizzirri, U.G. and Iemma, F. (eds.), John Wiley & Sons, Ltd, 181-208.
3. Wu, J.; Majumder, K.; Gibbons, K. (2010). Bioactive Proteins and Peptides from Egg Proteins. In: Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals, Mine, Y; Li-Chan, E; Jiang, B. (eds.), John Wiley & Sons, Ltd, 247-263.