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    Dr Mitchell Nye-Wood

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Dr Mitchell Nye-Wood

Adjunct Lecturer

Staff Member Details
Email: m.nyewood@ecu.edu.au
ORCID iD: https://orcid.org/0000-0001-9560-9916

Mitchell Nye-Wood holds an Adjunct position in the Proteomics Laboratory Group in the School of Science. He also uses LC-MS to conduct proteomics research on food and agricultural samples and to support the wider goals of his lab group.

Background

Mitchell joined the newly formed Proteomics laboratory group in February 2019. He completed his PhD in Physiology in 2018, studying the ageing process in the lens of the eye. His thesis used mass spectrometry and MRI to demonstrate an age-related barrier to antioxidant transport that enables the protein modifications that cause cataracts. He now applies his mass spectrometry knowledge to food and agricultural samples, maintaining instrumentation, supervising PhD students, and leading research into barley proteins and their relevance to the biochemistry of beer.

Professional Memberships

  • Member of the Australasian Proteomics Society

Awards and Recognition

  • 2019: Travel grant to attend and present a speech at the 18th annual Human Proteomic Organisation World Congress.
  • 2018: Best Elevator Pitch at annual SUMMIT competition ($1000 grant) | FMHS Post-Doctoral Society, University of Auckland.
  • 2018: International Travel Grant to speak and be a session moderator (USD$1000) | Association for Research in Vision and Ophthalmology
  • 2017: Funded for “The Presbyopia Study” ($125 000) | School of Medical Sciences Foundation, University of Auckland

Research Areas and Interests

  • Proteomics
  • Mass Spectrometry
  • Liquid Chromatography
  • Barley
  • Beer
  • Lens
  • Optometry

Qualifications

  • Doctor of Philosophy in Physiology, New Zealand, 2018.
  • Bachelor of Science (Honours) with First Class Honours, New Zealand, 2013.

Research Outputs

2024

Journal Articles

  • Bahmani, M., Juhasz, A., Bose, U., Nye-Wood, M., Blundell, M., Howitt, CA., Colgrave, M. (2024). From grain to malt: Tracking changes of ultra-low-gluten barley storage proteins after malting. Food Chemistry, 432(2024), article number 137189. https://doi.org/10.1016/j.foodchem.2023.137189.

2023

Journal Articles

  • Bahmani, M., Juhasz, A., Bose, U., Nye-Wood, M., Blundell, M., Howitt, CA., Colgrave, M. (2023). Proteome Changes Resulting From Malting In Hordein-Reduced Barley Lines. Journal of Agricultural and Food Chemistry, 2023(Article in Press), TBD. https://doi.org/10.1021/acs.jafc.3c02292.
  • O'Lone, C., Juhasz, A., Nye-Wood, M., Dunn, H., Moody, D., Ral, J., Colgrave, M. (2023). Proteomic exploration reveals a metabolic rerouting due to low oxygen during controlled germination of malting barley (Hordeum vulgare L.). Frontiers in Plant Science, 14(2023), article number 1305381. https://doi.org/10.3389/fpls.2023.1305381.
  • Khedr, T., Juhasz, A., Singh, KB., Foley, R., Nye-Wood, M., Colgrave, M. (2023). Classification Of Unexposed Potsherd Cavities By Using Deep Learning. Journal of Food Composition and Analysis, 121(2023), article number 105391. https://doi.org/10.1016/j.jfca.2023.105391.
  • Nye-Wood, M., Byrne, K., Stockwell, S., Juhasz, A., Bose, U., Colgrave, M. (2023). Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content. Foods, 12(17), article number 3252. https://doi.org/10.3390/foods12173252.
  • Tahmasian, A., Drew, R., Broadbent, J., Juhasz, A., Nye-Wood, M., Colgrave, M. (2023). Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides. Food Chemistry, 426(TBD), article number 136622. https://doi.org/10.1016/j.foodchem.2023.136622.

2022

Journal Articles

  • Nye-Wood, M., Juhasz, A., Tanner, GJ., Colgrave, M. (2022). Digestibility of wheat alpha-amylase/trypsin inhibitors using a caricain digestive supplement. Frontiers in Nutrition, 9(10 August 2022), Article number 977206. https://doi.org/10.3389/fnut.2022.977206.
  • Bahmani, M., Juhasz, A., Broadbent, J., Bose, U., Nye-Wood, M., Edwards, I., Colgrave, M. (2022). Proteome Phenotypes Discriminate the Growing Location and Malting Traits in Field-Grown Barley. Journal of Agricultural and Food Chemistry, 70(34), 10680-10691. https://doi.org/10.1021/acs.jafc.2c03816.
  • Tahmasian, A., Broadbent, J., Juhasz, A., Nye-Wood, M., Le, TT., Bose, U., Colgrave, M. (2022). Evaluation of protein extraction methods for in-depth proteome analysis of narrow-leafed lupin (Lupinus angustifolius) seeds. Food Chemistry, 367(Jan 2022), Article number 130722. https://doi.org/10.1016/j.foodchem.2021.130722.
  • Tahmasian, A., Juhasz, A., Broadbent, J., Nye-Wood, M., Le, T., Colgrave, M. (2022). Evaluation of the Major Seed Storage Proteins, the Conglutins, Across Genetically Diverse Narrow-Leafed Lupin Varieties. Frontiers in Nutrition, 9(1), Article number 842168. https://doi.org/10.3389/fnut.2022.842168.

2021

Journal Articles

  • Bahmani, M., O'Lone, C., Juhasz, A., Nye-Wood, M., Dunn, H., Edwards, I., Colgrave, M. (2021). Application of mass spectrometry-based proteomics to barley research. Journal of Agricultural and Food Chemistry, 69(31), 8591-8609. https://doi.org/10.1021/acs.jafc.1c01871.
  • Nye-Wood, M., Juhasz, A., Bose, U., Colgrave, M. (2021). Proteome Analysis and Epitope Mapping in a Commercial Reduced-Gluten Wheat Product. Frontiers in Nutrition, 8(11 August), Article number 705822. https://doi.org/10.3389/fnut.2021.705822.

Reports

  • Colgrave, M., Nye-Wood, M. (2021). Sensient Technologies: Cyclotide identification and quantitation. Australia. Sensient Technologies Europe GmbH,.

2020

Journal Articles

  • Allred, L., Nye-Wood, M., Colgrave, M. (2020). Analysis of Gluten in Dried Yeast and Yeast-Containing Products. Foods, 9(12), Article Number: 1790. https://doi.org/10.3390/foods9121790.
  • Anderson, D., Nye-Wood, M., Rose, K., Donaldson, P., Grey, A., Schey, K. (2020). MALDI imaging mass spectrometry of β- and γ-crystallins in the ocular lens. Journal of Mass Spectrometry, 55(4), article number e4473. https://doi.org/10.1002/jms.4473.

2019

Journal Articles

  • Tanner, G., Juhasz, A., Florides, CG., Nye-Wood, M., Békés, F., Colgrave, M., Russell, AK., Hardy, MY., Tye-Din, JA. (2019). Preparation and characterization of avenin-enriched oat protein by chill precipitation for feeding trials in celiac disease. Frontiers in Nutrition, 6(15 October 2019), article no.162. https://doi.org/10.3389/fnut.2019.00162.

2017

Journal Articles

  • Nye-Wood, M., Spraggins, J., Caprioli, R., Schey, K., Donaldson, PJ., Grey, AC. (2017). Spatial distributions of glutathione and its endogenous conjugates in normal bovine lens and a model of lens aging. Experimental Eye Research, 154(1 January 2017), 70-78. https://doi.org/10.1016/j.exer.2016.11.008.

2016

Journal Articles

  • Lim, JC., Vaghefi, E., Li, B., Nye-Wood, M., Donaldson, PJ. (2016). Characterization of the effects of hyperbaric oxygen on the biochemical and optical properties of the bovine lens. Investigative Ophthalmology and Visual Science, 57(4), 1961-1973. https://doi.org/10.1167/iovs.16-19142.

Research Projects

  • Understanding the impact of fertiliser use on the nutritional quality of oat, Edith Cowan University, Early-Mid Career Researcher Grant Scheme 2022 (Stream 2), 2023 ‑ 2024, $39,768.
  • Characterization of major allergens in white lupin, Eighth Day Foods, Grant, 2022, $7,200.
  • Sensient Technologies: Cyclotide identification and quantitation (Phase 2), Sensient Technologies Europe GmbH, Grant, 2022, $16,500.
  • Sensient Technologies: Cyclotide identification and quantitation, Sensient Technologies Europe GmbH, Grant, 2021, $25,000.

Research Student Supervision

Current Supervisions

Associate Supervisor

  • Doctor of Philosophy, Proteomic understanding of grain germination to improve selection of barley varieties with internationally competitive malting quality characteristics.

Completed Supervisions

No data available
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