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Dr Dominic Agyei

Senior Lecturer

PhD. (Monash), BSc. Hons (KNUST)

Dr Dominic Agyei staff photo

Contact

Tel 64 3 479 7545 Ext 7545
Email dominic.agyei@otago.ac.nz
Location Gregory 307

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About

Dr Dominic Agyei holds a BSc degree in Food Science and Technology, from KNUST, Ghana; and a PhD in Chemical (Bioprocess) Engineering from Monash University, Australia. After his PhD, Dominic was as an Alfred Deakin Postdoctoral Research Fellow at Deakin University, Australia, where he worked on the use of enzymes in the development of peptide-lipid bio-conjugates for food and pharmaceutical applications.

Dominic is passionate about research that transforms biological processes and materials into high value bioactive and nutritional products and ingredients that positively influence food quality, food functionality and human health. He also has an interest in food safety, as well as the nutritional and health impact of indigenous foods in mitigating malnutrition and food insecurity. He is keen on collaborating with individual researchers and industry partners on the development of high value bioactive and nutritional food products and ingredients, as well as in research involving indigenous foods.

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University of Otago Research Theme / Centre involvement

Dominic is a member of Otago Global Health Institute (OGHI), a University of Otago Research Centre that “foster partnerships to help solve global health problems”. He is also a member of Microbiome Otago, a University of Otago Research Theme which studies the “microscopic inhabitants of the human body and their impact on health and disease”; and Food Waste Innovation, a University of Otago Research Theme which measures food waste, develops reduction strategies, applies innovative technology, and works to modify producer and consumer behaviour.

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Current memberships

  • The Institute of Food Technologists (IFT), USA, Premier Early Career Membership
  • New Zealand Institute of Food Science and Technology (NZIFT), Professional Member
  • International Society for Nutraceuticals and Functional Foods (ISNFF)
  • Bioprocessing Network Group, Australia
  • Society of Chemical Industry, UK, e-Member
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Teaching

Course co-ordinator

Course contributor

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Research

Major research interests

  • Enzyme-based transformation of food molecules (proteins, lipids, carbohydrates) to improve their functional, biological and physicochemical properties
  • Design of bioprocesses for the extraction and purification of bioactive compounds
  • Use of enzymes for the valorisation and treatment of food wastes
  • Role of indigenous foods in mitigating malnutrition and food insecurity
  • Bioinformatics and in silico prediction, discovery and molecular docking assessment of bioactive compounds
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Current research projects

  • Investigations into the role of food materials in modulating dysbiosis
  • Valorisation of mushroom by-products
  • Value-addition to agricultural by-products: the case of New Zealand flaxseed
  • Production of dietary oligosaccharides from dairy industrial wastes
  • Nutritional composition and food security implications of edible insects
  • Discovery of novel probiotics and their assessment as sources of single cell proteins
  • Chemical composition and potential utility of indigenous plants
  • In silico discovery of bioactive peptides and molecular docking analysis of their bioactive properties

Inquiries are welcome from potential students interested in the topics above or related ones.

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Postgraduate supervision

Current students

  • Priyanthi Chandravarnan (PhD) – Decontamination of Fungi and Mycotoxins in Red Rice by Sustainable Food Processing Technique
  • Ruchita Rao Kavle (PhD) – Proteomics, bioinformatics and functionalities of insect proteins
  • Ari Hayati (PhD) – Characterisation and extraction of high value nutritional and bioactive compounds from fish by products
  • Neda Irvini (PhD) – Extraction and characterization of proteins from different species of algae
  • Thirawat (TK) Tantamacharik (PhD) – Research topic: Microbial Proteases from Gelatin Production System for the Degradation of Keratin-Containing Materials
  • Neysa (Wendy) Setyadi (MSc) – Detection of adulteration in high value dairy products using NMR-based metabolomics
  • Matthew Arand (MSc) – Developing an effective biofiltration system for treating metal bearing effluents

Recent graduates

  • Sheba Duque (Doctor of Philosophy in Food Science) – Impact of Pulsed Electric Fields treatment on oat flour properties
  • Setya Abduh (Doctor of Philosophy in Food Science) – Effect of Pulsed Electric Fields on Potato Chips Processing
  • Dawei Ji (Master of Science with Credit in Food Science) – Purification and characterization of β-galactosidase from Lactobacillus leichmannii 313
  • Lawal Kehinde Ganiyat (Master of Science with Distinction in Food Science) – Influence of feeding regime on composition and characteristics of larvae fat from two edible insects (Tenebrio molitor (Yellow mealworm) and Hermetia illucens (Black soldier fly))
  • Emily Stone (Bachelor of Science Honours First Class in Food Science) – Effect of structural modification on the prebiotic properties of b-glucan
  • Jade Bartlett (Bachelor of Science Honours First Class in Food Science) – Single cell proteins derived from probiotic lactic acid bacteria
  • Ruchita Kavle (Postgraduate Diploma in Science with Distinction in Food Science) – Production and characterization of antioxidant peptides generated from mealworms larvae (Tenebrio molitor) protein extract using two proteolytic enzymes, trypsin and papain
  • Min Xu (Postgraduate Diploma in Science with Distinction in Food Science) – Preparation and assessment of cross-linked enzyme aggregates from lactobacilli b-galactosidase
  • Linakshi Weerakoon (Postgraduate Diploma in Science with Credit in Food Science) – Production of single cell proteins from two Generally Recognized as Safe bacteria (GRAS) bacteria species using food waste as growth media
  • Yanjun Zhang (Postgraduate Diploma in Science with Distinction in Food Science) – Hemp protein from hempseed cakes: extraction and functionality
  • Yongjin Deng (Postgraduate Diploma in Science with Distinction in Food Science) – Production, optimization, and immobilization of β-galactosidase from lactobacilli for galacto-oligosaccharide prebiotic production
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Publications

Ji, D., Ma, J., Xu, M., & Agyei, D. (2021). Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications. Comprehensive Reviews in Food Science & Food Safety, 20, 369-400. doi: 10.1111/1541-4337.12676

Ji, D., Sims, I., Xu, M., Stewart, I., & Agyei, D. (2021). Production and identification of galacto-oligosaccharides from lactose using β-D-galactosidases from Lactobacillus leichmannii 313. Carbohydrate Polymer Technologies & Applications, 2, 100038. doi: 10.1016/j.carpta.2021.100038

Lawal, K. G., Kavle, R. R., Akanbi, T. O., Mirosa, M., & Agyei, D. (2021). Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding. Future Foods, 3, 100016. doi: 10.1016/j.fufo.2021.100016

Agyei, D., Owusu-Kwarteng, J., Akabanda, F., & Akomea-Frempong, S. (2020). Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Critical Reviews in Food Science & Nutrition, 60(6), 991-1006. doi: 10.1080/10408398.2018.1555133

Deng, Y., Xu, M., Ji, D., & Agyei, D. (2020). Optimization of β-galactosidase production by batch cultures of Lactobacillus leichmannii 313 (ATCC 7830™). Fermentation, 6(1), 27. doi: 10.3390/fermentation6010027

Chapter in Book - Research

Akanbi, T. O., Agyei, D., & Saari, N. (2019). Food enzymes from extreme environments: Sources and bioprocessing. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 795-816). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00046-3

Agyei, D., Akanbi, T. O., & Oey, I. (2019). Enzymes for use in functional foods. In M. Kuddus (Ed.), Enzymes in food biotechnology: Production, applications, and future prospects. (pp. 129-147). London, UK: Academic Press. doi: 10.1016/B978-0-12-813280-7.00009-8

Imai, K., Ji, D., Nwachukwu, I. D., Agyei, D., & Udenigwe, C. C. (2019). Bioinformatics and chemometrics for discovering biologically active peptides from food proteins. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22878-3

Aryee, A. N. A., Agyei, D., & Akanbi, T. O. (2018). Food for oxidative stress relief: Polyphenols. In G. W. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21779-4

Agyei, D., Bambarandage, E., & Udenigwe, C. (2018). The role of bioinformatics in the discovery of bioactive peptides. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.21863-5

Tantamacharik, T., Carne, A., Agyei, D., Birch, J., & Bekhit, A. E.-D. A. (2018). Use of plant proteolytic enzymes for meat processing. In M. G. Guevara & G. R. Daleo (Eds.), Biotechnological applications of plant proteolytic enzymes. (pp. 43-67). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-97132-2_3

Aryee, A. N. A., Agyei, D., & Udenigwe, C. C. (2018). Impact of processing on the chemistry and functionality of food proteins. In R. Y. Yada (Ed.), Proteins in food processing. (2nd ed.) (pp. 27-45). London, UK: Woodhead Publishing. doi: 10.1016/B978-0-08-100722-8.00003-6

Yao, S., Agyei, D., & Udenigwe, C. C. (2018). Structural basis of bioactivity of food peptides in promoting metabolic health. In Advances in food and nutrition research (Vol. 84). (pp. 145-181). Cambridge, MA: Elsevier. doi: 10.1016/bs.afnr.2017.12.002

Agyei, D., Tan, K.-X., Pan, S., Udenigwe, C. C., & Danquah, M. K. (2018). Peptides for biopharmaceutical applications. In S. Koutsopoulos (Ed.), Peptide applications in biomedicine, biotechnology and bioengineering. (pp. 231-252). Woodhead. doi: 10.1016/B978-0-08-100736-5.00009-0

Acquah, C., Agyei, D., Monney, I., Pan, S., & Danquah, M. K. (2018). Aptameric sensing in food safety. In A. M. Holban & A. M. Grumezescu (Eds.), Food control and biosecurity (Handbook of food bioengineering, Vol. 16). (pp. 259-277). London, UK: Academic Press. doi: 10.1016/B978-0-12-811445-2.00007-6

Wang, B., Akanbi, T. O., Agyei, D., Holland, B. J., & Barrow, C. J. (2018). Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Role of materials science in food bioengineering (Handbook of food bioengineering, Vol. 19). (pp. 235-261). London, UK: Academic Press. doi: 10.1016/B978-0-12-811448-3.00007-3

Holland, B., Agyei, D., Akanbi, T. O., Wang, B., & Barrow, C. J. (2017). Bioprocessing of plant-derived bioactive phenolic compounds. In A. M. Grumezescu & A. M. Holban (Eds.), Food biosynthesis (Hanbook of food bioengineering). (pp. 135-181). London, UK: Academic Press. doi: 10.1016/B978-0-12-811372-1.00005-1

Gnasegaran, G. K., Agyei, D., Pan, S., Sarethy, I. P., Acquah, C., & Danquah, M. K. (2017). Process development for bioactive peptide production. In M. Puri (Ed.), Food bioactives: Extraction and biotechnology applications. (pp. 91-110). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-51639-4_4

Agyei, D., Pan, S., Acquah, C., & Danquah, M. K. (2017). Bioactivity profiling of peptides from food proteins. In A. M. Grumezescu & A. M. Holban (Eds.), Soft chemistry and food fermentation (Handbook of food bioengineering. Vol. 3). (pp. 49-77). London, UK: Academic Press. doi: 10.1016/B978-0-12-811412-4.00003-5

Agyei, D., Danquah, M. K., Sarethy, I. P., & Pan, S. (2015). Antioxidative peptides derived from food proteins. In V. Rani & U. C. S. Yadav (Eds.), Free radicals in human health and disease. (pp. 417-430). New Delhi, India: Springer. doi: 10.1007/978-81-322-2035-0_26

Agyei, D., Shanbhag, B. K., & He, L. (2015). Enzyme engineering (immobilization) for food applications. In R. Y. Yada (Ed.), Improving and tailoring enzymes for food quality and functionality. (pp. 213-235). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-1-78242-285-3.00011-9

Agyei, D., Shanbhag, B. K., & He, L. (2015). Enzymes for food waste remediation and valorisation. In R. Y. Yada (Ed.), Improving and tailoring enzymes for food quality and functionality. (pp. 123-145). Cambridge, UK: Woodhead Publishing. doi: 10.1016/B978-1-78242-285-3.00006-5

Agyei, D., Potumarthi, R., & Danquah, M. K. (2015). Food-derived multifunctional bioactive proteins and peptides: Sources and production. In V. K. Gupta, M. G. Tuohy, M. Lohani & A. O'Donovan (Eds.), Biotechnology of bioactive compounds: Sources and applications. (pp. 483-505). Chichester, UK: Wiley.

Agyei, D., Potumarthi, R., & Danquah, M. K. (2015). Food-derived multifunctional bioactive proteins and peptides: Applications and recent advances. In V. K. Gupta, M. G. Tuohy, M. Lohani & A. O'Donovan (Eds.), Biotechnology of bioactive compounds: Sources and applications. (pp. 507-524). Chichester, UK: Wiley. doi: 10.1002/9781118733103.ch20

Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of Lactobacillus proteinases for the manufacture of bioactive peptides: Part II: Downstream processes. In S.-K. Kim (Ed.), Marine proteins and peptides: Biological activities and applications. (pp. 231-251). Chichester, UK: Wiley-Blackwell. doi: 10.1002/9781118375082.ch10

Agyei, D., Potumarthi, R., & Danquah, M. K. (2013). Production of Lactobacillus proteinases for the manufacture of bioactive peptides: Part I: Upstream processes. In S.-K. Kim (Ed.), Marine proteins and peptides: Biological activities and applications. (pp. 207-229). Chichester, UK: Wiley-Blackwell. doi: 10.1002/9781118375082.ch10

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Journal - Research Article

Ji, D., Ma, J., Xu, M., & Agyei, D. (2021). Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications. Comprehensive Reviews in Food Science & Food Safety, 20, 369-400. doi: 10.1111/1541-4337.12676

Lawal, K. G., Kavle, R. R., Akanbi, T. O., Mirosa, M., & Agyei, D. (2021). Enrichment in specific fatty acids profile of Tenebrio molitor and Hermetia illucens larvae through feeding. Future Foods, 3, 100016. doi: 10.1016/j.fufo.2021.100016

Ji, D., Sims, I., Xu, M., Stewart, I., & Agyei, D. (2021). Production and identification of galacto-oligosaccharides from lactose using β-D-galactosidases from Lactobacillus leichmannii 313. Carbohydrate Polymer Technologies & Applications, 2, 100038. doi: 10.1016/j.carpta.2021.100038

Agyei, D., Owusu-Kwarteng, J., Akabanda, F., & Akomea-Frempong, S. (2020). Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Critical Reviews in Food Science & Nutrition, 60(6), 991-1006. doi: 10.1080/10408398.2018.1555133

Deng, Y., Xu, M., Ji, D., & Agyei, D. (2020). Optimization of β-galactosidase production by batch cultures of Lactobacillus leichmannii 313 (ATCC 7830™). Fermentation, 6(1), 27. doi: 10.3390/fermentation6010027

Ji, D., Xu, M., Udenigwe, C. C., & 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

Xu, M., Ji, D., Deng, Y., & Agyei, D. (2020). Preparation and assessment of cross-linked enzyme aggregates (CLEAs) of β-galactosidase from Lactobacillus leichmannii 313. Food & Bioproducts Processing. Advance online publication. doi: 10.1016/j.fbp.2020.08.004

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International, 129, 108839. doi: 10.1016/j.foodres.2019.108839

Duque, S. M. M., Leong, S. Y., Agyei, D., Singh, J., Larsen, N., & Oey, I. (2020). Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science & Emerging Technologies, 64, 102406. doi: 10.1016/j.ifset.2020.102406

Ji, D., Udenigwe, C. C., & Agyei, D. (2019). Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment. Food Science & Human Wellness, 8(3), 306-314. doi: 10.1016/j.fshw.2019.08.002

Acquah, C., Chan, Y. W., Pan, S., Agyei, D., & Udenigwe, C. C. (2019). Structure-informed separation of bioactive peptides. Journal of Food Biochemistry, 43(1), e12765. doi: 10.1111/jfbc.12765

Abduh, S. B. M., Leong, S. Y., Agyei, D., & Oey, I. (2019). Understanding the properties of starch in potatoes (Solanum tuberosum var. Agria) after being treated with pulsed electric field processing. Foods, 8(5), 159. doi: 10.3390/foods8050159

Ji, D., Oey, I., & Agyei, D. (2019). Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313. LWT, 116, 108545. doi: 10.1016/j.lwt.2019.108545

Agyei, D., Pan, S., Acquah, C., Bekhit, A. E.-D. A., & Danquah, M. K. (2019). Structure-informed detection and quantification of peptides in food and biological fluids. Journal of Food Biochemistry, 43(1), e12482. doi: 10.1111/jfbc.12482

Dzuvor, C. K. O., Taylor, J. T., Acquah, C., Pan, S., & Agyei, D. (2018). Bioprocessing of functional ingredients from flaxseed. Molecules, 23(10), 2444. doi: 10.3390/molecules23102444

Aryee, A. N. A., Agyei, D., & Akanbi, T. O. (2018). Recovery and utilization of seaweed pigments in food processing. Current Opinion in Food Science, 19, 113-119. doi: 10.1016/j.cofs.2018.03.013

Agyei, D., Acquah, C., Tan, K. X., Hii, H. K., Rajendran, S. R. C. K., Udenigwe, C. C., & Danquah, M. K. (2018). Prospects in the use of aptamers for characterizing the structure and stability of bioactive proteins and peptides in food. Analytical & Bioanalytical Chemistry, 410(2), 297-306. doi: 10.1007/s00216-017-0599-9

Udenigwe, C. C., Okolie, C. L., Qian, H., Ohanenye, I. C., Agyei, D., & Aluko, R. E. (2017). Ribulose-1,5-bisphosphate carboxylase as a sustainable and promising plant source of bioactive peptides for food applications. Trends in Food Science & Technology, 69(Part A), 74-82. doi: 10.1016/j.tifs.2017.09.001

Shi, A., Chen, X., Liu, L., Hu, H., Liu, H., Wang, Q., & Agyei, D. (2017). Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles. RSC Advances, 7(84), 53247-53254. doi: 10.1039/C7RA07987G

Wang, J., Shi, A., Agyei, D., & Wang, Q. (2017). Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol. RSC Advances, 7, 35917-35927. doi: 10.1039/c7ra05945k

Acquah, C., Obeng, E. M., Agyei, D., Ongkudon, C. M., Moy, C. K. S., & Danquah, M. K. (2017). Nano-doped monolithic materials for molecular separation. Separations, 4(1), 2. doi: 10.3390/separations4010002

Agyei, D., Ahmed, I., Akram, Z., Iqbal, H. M. N., & Danquah, M. K. (2017). Protein and peptide biopharmaceuticals: An overview. Protein & Peptide Letters, 24(2), 94-101. doi: 10.2174/0929866523666161222150444

Acquah, C., Danquah, M. K., Agyei, D., Moy, C. K. S., Sidhu, A., & Ongkudon, C. M. (2016). Deploying aptameric sensing technology for rapid pandemic monitoring. Critical Reviews in Biotechnology, 36(6), 1010-1022. doi: 10.3109/07388551.2015.1083940

Agyei, D., Ongkudon, C. M., Wei, C. Y., Chan, A. S., & Danquah, M. K. (2016). Bioprocess challenges to the isolation and purification of bioactive peptides. Food & Bioproducts Processing, 98, 244-256. doi: 10.1016/j.fbp.2016.02.003

Li, H., Le Brun, A. P., Agyei, D., Shen, W., Middelberg, A. P. J., & He, L. (2016). Stabilizing and destabilizing protein surfactant-based foams in the presence of a chemical surfactant: Effect of adsorption kinetics. Journal of Colloid & Interface Science, 462, 56-63. doi: 10.1016/j.jcis.2015.08.068

Agyei, D., & He, L. (2015). Evaluation of cross-linked enzyme aggregates of Lactobacillus cell-envelope proteinases, for protein degradation. Food & Bioproducts Processing, 94, 59-69. doi: 10.1016/j.fbp.2015.01.004

Agyei, D. (2015). Bioactive proteins and peptides from soybeans. Recent Patents on Food, Nutrition & Agriculture, 7(2), 100-107. doi: 10.2174/2212798407666150629134141

Tan, M. X., Agyei, D., Pan, S., & Danquah, M. K. (2015). Parametric investigation of batch adsorption of proteins onto polymeric particles. Current Pharmaceutical Biotechnology, 16(9), 816-822. doi: 10.2174/1389201016666150629102624

Monney, I., Agyei, D., Ewoenam, B. S., Priscilla, C., & Nyaw, S. (2014). Food hygeine and safety practices among street food vendors: An assessment of compliance, institutional and legislative framework in Ghana. Food & Public Health, 4(6), 306-315. doi: 10.5923/j.fph.20140406.08

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