LCU biology professor publishes studies beneficial to local population
Ever wonder with all the choices of products in the local grocery store, if you are making the best decision for your family’s health? Does buying the more expensive brand equate to better quality?
Louisiana Christian University biology professor Dr. Ajibade Oyeyemi has had three recent studies published that answer some of those questions for residents of Pineville.
Oyeyemi said he was motivated to conduct scientific experiments that would provide the community with valuable knowledge about their daily food choices. He began his research in the university lab, focusing on milk, a product consumed by nearly everyone.
“Many people just buy milk and eggs without understanding the health implications,” he said. “I wanted to provide them with more information to help them make the right choices for themselves.”
His article, “A Comparative Study of Lactose and Casein Concentrations in Diverse Milk Matrices – A Case Study in Pineville, Louisiana,” was published in the World Journal of Pharmaceutical Science and Research. It examines how the levels of casein and lactose in milk affect our health and purchasing decisions.
Lactose is a disaccharide sugar (glucose and galactose) found in milk. The body requires the enzyme lactase to digest it, and some people have low levels of this enzyme, leading to lactose intolerance. Oyeyemi noted that people who are lactose intolerant, diabetic, or avoiding sugar for weight loss would want to avoid higher levels of lactose to prevent digestive issues or manage blood sugar levels.
Casein is an animal-derived protein present in milk, and different types of milk have varying levels of this protein. People’s protein needs also differ. For example, casein is a slow-digesting protein that can help promote muscle growth and recovery, making it beneficial for athletes and fitness enthusiasts.
Oyeyemi conducted his experiments using various types of milk commonly sold in Pineville, including traditional cow’s milk, goat milk, evaporated milk, and organic and plant-based milks.
The results showed that lactose levels were highest in evaporated milk and all animal milks.
“Evaporated milk topped the list. It’s more concentrated,” he said. “If you’re looking for a milk low in lactose, go for plant-based milk, especially oat or almond milk.”
Casein was found to be highest in goat milk.
“This is beneficial for children because they need higher levels of protein and the amino acids it contains,” Oyeyemi said. “A healthy adult requires less protein relative to their body weight compared to children and adolescents. Athletes will also find casein very useful.”
He said that while plant-based milks do not have significant levels of casein, they do contain other beneficial plant proteins.
Eggs were the subject of his second study, titled “More than just a meal: The fascinating link between egg origins and lysosomal content, a study from Rapides Parish, Louisiana,” published in the World Journal of Advanced Engineering Technology and Sciences.
The study’s purpose was to determine if the origin of eggs affected their composition, nutritional benefits, and shelf life. He specifically examined three types of eggs:
- Organic – Eggs produced by chickens grown without GMO products, no antibiotics or hormones.
- Cage-free – Eggs produced by free-range chickens who have taken GMO, hormones and/or antibiotics. These chickens are not kept in cages.
- Conventional – These are the cheapest eggs on the market. They are produced by chickens kept in cages and who have been given GMOS, antibiotics and hormones and who don’t get exercise.
Oyeyemi focused on the amount of lysozyme enzyme present in the lysosomes of each egg. Lysosomes are membrane-bound organelles in animal cells that manage cellular waste, contain digestive enzymes, perform antimicrobial functions, and maintain cellular homeostasis.
He explained that a higher concentration of lysosomes in eggs indicates a longer shelf life and healthier consumption.
His findings showed that organic eggs had the highest level of lysosomes, followed by cage-free and conventional eggs.
“When you are consuming organic eggs, you are consuming the best quality,” he said.
His third study examined food products for levels of the enzyme catalase, which is essential for the breakdown of lipids, or lipid peroxidation. This study, “A comparative analysis of catalase activity in animal and plant tissues collected in Pineville, Rapides Parish, Louisiana,” can be found in the International Journal of Science and Research.
Oyeyemi explained that the daily breakdown of lipids in our bodies produces reactive oxygen species (ROS), which include free radicals like superoxides and hydroxyl radicals, as well as hydrogen peroxide. These molecules can damage the body and may lead to cancer, inflammation, and other diseases.
“Increases in cancer development, diabetes, and obesity are all linked to ROS that the body produces every day,” Oyeyemi said. “The good news is that some antioxidant enzymes in the body fight ROS and convert them into non-toxic substances. Otherwise, our cells would be destroyed by them.”
Catalase is one of the antioxidant enzymes that combat ROS. Specifically, it converts hydrogen peroxide into water and oxygen, thereby functioning as a crucial antioxidant defense mechanism, among other functions in the body. His experiment specifically examined the amount of catalase in some of the food products we consume.
He looked at tissues from animals and plants—chicken livers, beef, potatoes, bananas, and carrots—to determine their catalase levels.
He found the highest level of catalase in chicken livers, followed by beef, potato and banana, and lastly, carrot.
While many people may not enjoy the idea of eating animal livers, consuming them can be highly beneficial for increasing catalase levels for cellular protection and other health benefits. The plants studied also contain other non-enzymatic antioxidants that are very beneficial to health.
Oyeyemi’s research provides valuable, community-focused insights that empower local residents to make informed, health-conscious decisions about the everyday foods they consume.
By scientifically analyzing common products like milk and eggs, his work demonstrates that understanding the composition of our food, from lactose and casein levels to enzyme concentrations, is crucial for managing specific health conditions and promoting overall well-being. Ultimately, his studies highlight the practical application of scientific research in improving public health and encouraging more deliberate choices at the grocery store.
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Media Release | July 24, 2025 | Pineville, Louisiana
Contact: Dr. Elizabeth B. Clarke, Director of University Communications | Elizabeth.clarke@lcuniversity.edu