刘晓娟

发布者:beat365中国在线体育313发布时间:2023-11-08浏览次数:3448

姓名

刘晓娟

性别

出生年月

1980.4

民族

籍贯

山东烟台

政治面貌

中共党员

毕业院校

暨南大学

专业

食品科学

学历

博士

学位

博士

邮箱地址

liuxj@scau.edu.cn

通讯地址

广州市天河区五山路483

联系电话

020-85286234

所在院系

食品科学系

职称

教授

担任职务

 

个人简介

刘晓娟,女,博士,教授,博士生/硕士生导师。2008.7暨南大学博士毕业至今在beat365中国在线体育工作,2015.7-2016.7国家公派到美国马萨诸塞州立大学做访问学者一年。广东省高等学校千百十工程培养对象,华南农业大学2020三育人教书育人先进个人、华南农业大学“第一批卓越青年教师百人计划”、华南农业大学青年骨干教师,广东省企业科技特派员、农村科技特派员。

研究方向

1、食品功能因子活性评价及作用机理

2、食品生物化学与分子生物学

3、递送体系提高活性物的生物利用率

4、农副产品及水产品高值化利用

5、功能食品和化妆品研发

承担教学

主要承担《食品化学》、《功能食品学》、《食品化学实验》等本科课程,《高级食品化学》、《高级食品添加剂》和《功能食品评价学》等研究生课程,负责省级一流(课程思政)本科课程,参与广东省一流本科课程(第二)。

科研项目

近年来,主持2项国家自然科学基金项目、1项教育部博士点基金项目、4项广东省自然科学基金项目、1项广东省科技计划项目、1项广州市重点研发项目、1项广州市科技计划项目、1项广东省教育厅项目、5项企业横向课题等16项,主要参与国家级、省市级各类项目30多项。

主持的科研项目:

1B类清道夫受体CD36介导的膳食虾青素异构体跨膜转运分子机制,国家自然科学基金,2022-2025

2、利用秀丽线虫模型研究左旋和右旋虾青素的抗氧化活性差异及其分子作用机制,国家自然科学基金,2015-2017

3、食品级赋形剂纳米乳液对黄酮类物质生物利用率的调控机制,广东省自然科学基金,2021-2023

4、基于秀丽线虫多信号通路调控的虾青素延缓衰老分子机制,广东省自然科学基金,2019-2021

5、基于体外消化/Caco-2细胞模型的食品纳米乳液对类胡萝卜素生物利用率及其机制研究,广东省自然科学基金,2017-2020

6、山莓叶中抗腹泻活性物质的分离鉴定及其作用机理研究,2011年高等学校博士学科点专项科研基金联合资助课题,2012-2014

7、利用山莓叶开发新型高效安全的抗菌饲料添加剂研究,广东省科技计划农业公关项目,2012-2014

8、山莓叶中抗腹泻活性物质的分离鉴定及其作用机理研究,广东省自然科学基金博士启动项目,2011-2013

9、天然虾青素在水产动物饲料中的关键应用技术与产业化示范,广州市重点研发计划项目,2023-2026

10、左旋和右旋虾青素的抗氧化、延缓衰老活性差异及Insulin/IGF-1通路分子作用机制研究,广州市科技计划项目,2017-2020

11、山莓叶中抗腹泻活性物质的分离鉴定及其作用机理研究,广东高校优秀青年创新人才培养计划项目(育苗工程),2012-2013

12、利用秀丽线虫和D-半乳糖致衰老小鼠模型研究虾青素的抗衰老功效及其机制,汤臣倍健营养科学研究基金,2019-2021

13、酒粕中高价值活性成分的绿色提取及产品开发,横向课题,2023-2025

14、梅州市有机稻精深加工技术研究项目合作,横向课题,2013-2014

15、五谷杂粮类食品技术研究与产品开发,横向课题,2014-2016

学术论文

近年来,以第一作者和通讯作者发表文章50余篇,其中SCI&EI收录40篇(中科院一区Top期刊15篇,影响因子近90),JCR一区收录15篇,JCR二区收录3篇,Food   & Function(中科院一区Top期刊)杂志封面文章3篇,Journal of Agricultural and Food   Chemistry(中科院一区Top期刊)杂志封面文章1篇。

以第一作者和通讯作者发表论文:

[1] Wanshi He, Junting Xie, Zenghui Xia, oyan Chen, Jie Xiao, Yong Cao,   Xiaojuan Liu*. The novel peptide derived   from Haematococcus pluvialis residues exhibited anti-aging activity in   Caenorhabditis elegansvia the insulin/IGF-1 signaling pathway.   Food & Function, 2023,14, 5576-5588(封面文章,一区TopIF6.1

[2] Yanping Lin, David Julian McClements, Jie Xiao, Yong Cao, Xiaojuan   Liu*. In vitroIn vivo study of the impact of excipient   emulsions on the bioavailability and antioxidant activity of flavonoids:   Influence of the carrier oil type. Journal of Agricultural and Food Chemistry, 2023, 71: 1488-1498(封面文章,一区TopIF6.1

[3] Junting Xie, Xiaoning Hou, Wanshi He, Jie Xiao, Yong Cao, Xiaojuan   Liu*. Astaxanthin reduces fat storage in fat-6/fat-7 dependent manner   determined by high fat Caenorhabditis elegans. Food & Function,   2023, 14: 7347-7360(封面文章,一区TopIF6.1

[4] Kangfei Yao, David Julian McClements, Jiaxin Xiang, Ziying Zhang,   Yong Cao, Hang Xiao*, Xiaojuan Liu*. Improvement of carotenoid   bioaccessibility from spinach by co-ingesting with excipient nanoemulsions:   Impact of oil phase composition. Food & Function, 2019, 10(9): 5302-5311(封面文章,一区TopIF6.1

[5] Xiaojuan Liu*, Junting Xie, Lesong Zhou,   Junlin Zhang, Zhiqing Chen, Jie Xiao, Yong Cao, Hang Xiao*. Recent advances   in health benefits and bioavailability of dietary astaxanthin and its   isomers. Food Chemistry, 2023, 404: 134605(一区TopIF8.8

[6] XiaojuanLiu*,   Yanping Lin, Kangfei Yao, Junting Xie, Jie Xiao, Yong Cao. Increasing   ß-carotene bioavailability and bioactivity in spinach demonstrated using   excipient nanoemulsions—especially those of long-chain triglycerides. Food   Chemistry, 2023, 404: 134194(一区TopIF8.8

[7] Xiaojuan Liu*, Junlin Zhang, Zhiqing Chen,   Jie Xiao, Aimei Zhou, Yongshui Fu, Yong Cao. Cluster-determinant 36 (CD36)   mediates intestinal absorption of dietary astaxanthin and affects its   secretion. Food Research International, 2023, 173: 113328(一区TopIF8.1

[8] Kangfei Yao, David Julian McClements, Chang Yan, Jie Xiao, Han Liu,   Zhiqing Chen, Xiaoning Hou, Yong Cao, Hang Xiao*, Xiaojuan   Liu*. In vitro and in vivo study of the enhancement of   carotenoid bioavailability in vegetables using excipient nanoemulsions:   Impact of lipid content. Food Research International, 2021, 141: 110162(一区TopIF8.1

[9] Xiaojuan Liu*, Han Liu, Zhiqing Chen, Jie   Xiao, Yong Cao. DAF-16 acts as the hub of astaxanthin's   anti-aging mechanism to improve aging-related physiological functions in   Caenorhabditis elegans. Food & Function, 2021, 12: 9098-9110(一区TopIF6.1

[10] Liu Han, Xuguang Zhang, Jie Xiao, Mingyue Song, Yong Cao, Xiao   Hang*, Xiaojuan Liu*. Astaxanthin attenuates   D-galactose-induced brain aging in rats by ameliorating oxidative stress,   mitochondrial dysfunction, and regulating metabolic markers. Food &   Function, 2020, 11(5): 4103-4113(一区TopIF6.1

[11] Zhiqing Chen, Jie Xiao, Han Xiao, Kangfei Yao, Xiaoning Hou, Yong   Cao, Xiaojuan Liu*. Astaxanthin attenuates   oxidative stress and immune impairment in D-galactose-induced aging in rats   by activating the Nrf2/Keap1 pathway and suppressing the NF-κB pathway. Food   & Function, 2020, 11: 8099-8111(一区TopIF6.1

[12] Kangfei Yao, David Julian McClements, Jiaxin Xiang, Ziying Zhang,   Yong Cao, Hang Xiao*, Xiaojuan Liu*. Improvement of carotenoid   bioaccessibility from spinach by co-ingesting with excipient nanoemulsions:   Impact of oil phase composition. Food & Function, 2019, 10(9): 5302-5311(一区TopIF6.1

[13] Xi Yuan, Jie Xiao, Xiaojuan Liu*, David Julian McClements, Yong   Cao, Hang Xiao*. The gastrointestinal behavior of emulsifiers used to   formulate excipient emulsions impact the bioavailability of β-carotene from   spinach. Food Chemistry, 2019, 278: 811-819(一区TopIF8.8

[14] Xi Yuan, Xiaojuan Liu*, David Julian McClements, Yong   Cao, Hang Xiao*. Enhancement of phytochemical bioaccessibility from   plant-based foods using excipient emulsions: impact of lipid type on   carotenoid solubilization from spinach. Food & Function, 2018, 9:   4352-4365(一区TopIF6.1

[15] Xiaojuan Liu*, Xiaofeng Chen, Han Liu, Yong   Cao. Antioxidation and anti-aging activities of astaxanthin geometrical   isomers and molecular mechanism involved in Caenorhabditis elegans.   Journal of Functional Foods, 2018, 44: 127-136(一区TopIF5.6

[16] Xiaojuan Liu*, Miao Zhang, Han Liu, Aimei   Zhou, Yong Cao, Xin Liu. Preliminary characterization of the structure and   immunostimulatory and anti-aging properties of the polysaccharide fraction of   Haematococcus pluvialis. RSC Advances, 2018, 8: 9243-9252

[17] Xiaojuan Liu*, Ruojie Zhang, David Julian   McClements, Fang Li, Han Liu, Yong Cao, Hang Xiao*. Nanoemulsion-based   delivery systems for nutraceuticals: Influence of long-chain triglyceride   (LCT) type on in vitro digestion and astaxanthin bioaccessibility. Food   Biophysics, 2018,13(4):412-421

[18] Xiaojuan Liu*, Mingyue Song, Zili Gao,   Xiaokun Cai, William Dixon, Xiaofeng Chen, Yong Cao, Hang Xiao. Stereoisomers   of astaxanthin inhibit human colon cancer cell growth by inducing G2/M cell   cycle arrest and apoptosis. Journal of Agricultural and Food Chemistry, 2016,   64 (41):7750–7759(一区TopIF6.1

[19] Xiaojuan Liu*, Qingxin Luo, Kanyasiri   Rakariyatham, Yong Cao, Timothy Goulette, Xin Liu, Hang Xiao*. Antioxidation   and anti-ageing activities of different stereoisomeric astaxanthin in   vitro and in vivo. Journal of Functional Foods, 2016, 25:50-61

[20] Xiaojuan Liu*, Yicheng Huang, Yunjiao Chen,   Yong Cao*. Partial structural characterization, as well as immunomodulatory   and anti-aging activities of CP2-c2-s2 polysaccharide from Cordyceps   militaris. RSC Adv., 2016, (6): 104094-104103

[21] Xiaojuan Liu*, Qingxin Luo, Yong Cao,   Timothy Goulette, Xin Liu, Hang Xiao*. Mechanism of different stereoisomeric   astaxanthin in resistance to oxidative stress in Caenorhabditis elegans.   Journal of Food Science, 2016, 81(9): 2280-2287

[22] Xiaojuan Liu*, David Julian McClements, Yong   Cao, Hang Xiao*. Chemical and physical stability of astaxanthin-enriched   emulsion-based delivery systems. Food Biophysics, 2016, 11(3):302-310

[23] Xiaojuan Liu*, Qingxin Luo, Yong Cao, Xin   Liu, Hang Xiao. Antioxidative activity of (3R,3R’) and (3S,3S’)   astaxanthin in Caenorhabditis elegans. The FASEB Journal, 2016, 30(No.   1 Supplement): 689.1

[24] Xiaojuan Liu*, Jiquan Du, Yangwen Ou, Hong   Xu, Xuexiang Chen, Aimei Zhou, Liping He, Yong Cao*. Degradation pathway of   carnosic acid in methanol solution through isolation and structural   identification of its degradation products. European Food Research and   Technology, 2013, 237(4): 617-626

[25] Xiaojuan Liu*, Yinghua Wu, Lichao Zhao,   Suyao Xiao, Aimei Zhou, Xin Liu. Determination of astaxanthin in Haematococcus   pluvialis by first-order derivative spectrophotometry. Journal of AOAC   International, 2011, 94(6): 1752-1757

[26] Xiaojuan Liu*, Fenglin He, Lichao Zhao,   Aimei Zhou, Xin Liu*. Synergistic antioxidant activity of sweet potato   extracts in combination with tea polyphenols and pueraria flavonoid in   vitro. Advance Journal of Food Science and Technology, 2014, 6(2):   215-220

[27] 张育昆,陈祉晴,张俊林,周乐松,林燕平,曹庸,刘晓娟*. 膳食类胡萝卜素和脂溶性维生素的肠道吸收机制研究进展:重点关注转运蛋白.食品科学, 2023EI

[28] 张俊林,陈祉晴,郑钦生,肖杰,曹庸,刘晓娟*. 基于分子对接和表面等离子共振技术研究虾青素与跨膜转运蛋白CD36的结合作用. 2023, 44(12): 102-107EI

[29] 何宛诗,郑钦生,陈小艳,夏增慧,曹庸,刘晓娟*. 雨生红球藻新型抗氧化肽的制备纯化、鉴定筛选及其对秀丽线虫抗氧化能力的影响. 食品科学,2023EI

[30] 袁曦, 刘晓娟*, 曹庸. 赋型剂乳液粒径和菠菜加工方式对菠菜中β-胡萝卜素生物可给性的影响. 食品科学, 2019, 40(21): 78-87EI

[31] 刘涵, 陈晓枫, 刘晓娟*, 贺丽苹, 曹庸. 不同几何构型虾青素的体外抗氧化作用及对秀丽隐杆线虫氧化应激的保护作用. 食品科学, 2019, 40(3): 178-185EI

[32] 刘涵, 张苗, 刘晓娟*, 曹庸. 雨生红球藻多糖的分离纯化和免疫活性组分鉴定. 食品科学, 2019, 40(2): 52-58EI

[33] 姚康飞,张瑞莲, 刘晓娟*, 曹庸, 赵力超, 贺丽苹. 不同立体构型虾青素抗脂质过氧化活性研究. 中国食品学报, 2018, 18(10): 86-94EI

[34] 刘晓娟*何凤林赵力超刘欣. 番薯提取液与茶多酚、葛根黄酮对PC12细胞的协同抗氧化研究. 现代食品科技, 2015, 31(12): 14-18EI

[35] 常云佩, 刘晓娟*, 周丽萍, 熊平, 陈雪香, 曹庸. 山莓叶抑制兔离体肠运动活性物质的提取及活性稳定性研究. 现代食品科技, 2014, 30(4): 85-92.EI

[36] 张瑞莲,刘晓娟*,张苗,熊平,陈雪香,曹庸. 利用兔离体肠模型研究山莓叶的抗腹泻作用机理. 现代食品科技, 2015, 31(8): 18-24EI

[37] 罗卿心,刘晓娟*,曹庸,贺丽苹,赵力超,刘欣. 虾青素对秀丽隐杆线虫衰老的影响及其机制的初步研究, 现代食品科技,2015, 31(9): 56-60.EI

获奖情况

1、广东省扬帆计划引进创新创业团队核心成员;

2、汤臣倍健营养科学研究基金优秀成果奖;

3、潮州市农业技术推广奖二等奖;

4、广东省本科高校在线教学优秀案例二等奖;

5、连续2年获优秀班主任称号;

6、连续3年年度考核优秀;

7、指导学生参加国家级竞赛获优秀奖、三等奖;

专利

第一发明人专利2项,共同发明人专利4项。

 


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