Mr Gilbert Ampem
Contact
- Email: k1741966@kingston.ac.uk
- Location: Penrhyn Road
- Faculty: Faculty of Science, Engineering and Computing
- School: School of Life Sciences, Pharmacy and Chemistry
- Department: Department of Applied and Human Sciences
- Research group/centre: Drug Discovery, Delivery and Patient Care (DDDPC)
- Job market candidate
Research project: Novel Strategies for Limiting the Dietary Ingestion of Toxic Lipid Oxidation Products (LOPs) in Humans
Abstract
High concentrations of cytotoxic and genotoxic aldehydes are generated as secondary lipid oxidation products (LOPs) in unsaturated fatty acid (UFA)-rich culinary oil exposed to standard frying practices.The ingestion of these compounds gives rise to deleterious health effects. This study will explore the establishment and implementation of a series of NMR-linked chemometrics/computational intelligence technique (CIT) strategies – supported by LC-MS/MS firstly, targeted on the recognition of molecular ‘patterns' of toxic LOPs generated in culinary and marine oil. It will also involve the development and testing of new culinary frying oil with modified UFA contents. The project will also involve the development and testing of novel regenerating/self-regenerating antioxidant formulations, and the use of monolayerforming dialkylpolysioxanes to suppress such LOPs, together with agents which serve to block the uptake of LOPs by foods fried in culinary oil. Further investigations will focus on ‘state-of-the-art' epidemiological estimations of dietary LOP intake in human populations.
- Research degree: PhD
- Title of project: Novel Strategies for Limiting the Dietary Ingestion of Toxic Lipid Oxidation Products (LOPs) in Humans
- Research supervisor: Professor Declan Naughton
- Other research supervisor: Professor Adam Le Gresley
Biography
To develop my competence as an expert in medicinal chemistry and other aspects of drug design and synthesis for the greatest benefit to mankind and also, become a productive biochemist and food scientist with strong research skills thereby contributing immensely to human nutrition and human health and its issues through teaching, research and outreach activities.
Areas of research interest
- Pharmarcology
- Toxicology
- Pharmacy
- Biochemistry
- Food science
Qualifications
- MSc Food Science (Cum Laude), Stellenbosch University, South Africa
- BSc Biochemistry (First Class Honours), University of Cape Coast, Ghana
Funding or awards received
- Associate Fellow of the Higher Education Academy (AFHEA)
- Doctoral Training Alliance Scholarship (PhD)
- SHARE Capacity Intra-Africa, Caribbean and Pacific (Intra-ACP) Mobility Scholarship (MSc)
- Overall Best Graduating Biochemistry Student (BSc)
Publications
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Le Gresley, A., Ampem, G., De Mars, S., Grootveld, M. & Naughton, D. P. (2021). "Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries from Two Chain Fast-Food Restaurants. Frontiers in Nutrition, 8:620952. doi: 10.3389/fnut.2021.620952. January 2021 Kingston University Achievement Award.
- Percival, B. C., Wann, A., Zbasnik, R., Schlegel, V. Edgar, M., Zhang, J., Ampem, G., Wilson, P., Le Gresley, A., Naughton, D. & Grootveld, M. (2020). Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product. Nutrients, 12 (3): 753 – 783. DOI: 10.3390/nu12030753.
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Le Gresley, A., Ampem, G., Grootveld, M., Percival B. C. & Naughton, D. P. (2019). Characterisation of Peroxidation Products Arising from Culinary Oils Exposed to Continuous and Discontinuous Thermal Degradation Processes. Food and Function, 10: 7952 – 7966. https://doi.org/10.1039/C9FO02065A. May 2020 Kingston University Achievement Award.
- Percival B., Savel, E., Ampem, G., Gibson, M., Edgar, M., Jafari, F., Woodason, K., Frederick, K., Wilson, P. & Grootveld, M. (2019). Molecular Composition of and Potential Health Benefits Offered by Natural East African Virgin Sunflower Oil Products: A 400 MHz 1H NMR Analysis Study. International Journal of Nutrition, 3 (3): 22 – 43. DOI: 10.14302/issn.2379-7835.ijn-19-2677.