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闵伟红

职称:食品与健康学院院长

个人简介

闵伟红教授,博士生导师,国家高层次人才,浙江农林大学食品与健康学院(现代粮食产业学院)院长。致力于玉米科学与深加工技术和发酵工程教学和科研工作,先后利用酶工程、基因工程、蛋白质工程、发酵工程等技术开展了功能性糖醇、甲硫氨酸等菌种选育和功能性淀粉及坚果活性蛋白(肽)生产关键技术和生理活性等研究工作。主持及作为主要参加人承担国家“十一五”、“十二五”科技支撑课题、国家“863”计划、国家自然基金课题、国家公益行业专项、国家农业科技成果转化资金等课题10项;吉林省重大、重点攻关课题8项,获得吉林省科技进步一等奖2项,中华农业科技成果一等奖1项,吉林省科技进步二等奖3项、长春市科技进步特等奖1项。


通讯地址

邮编:311300

地址:浙江省杭州市临安区武肃街666号浙江农林大学国家重点实验室

mail:Minwh2000@163.com

 

教育背景

吉林师范大学 本科生

吉林农业大学 硕士研究生

中国农业大学 食品科学 博士研究生


工作经历

2003.12-2007.12 吉林农业大学 博士后师从李玉院士

2004.01-2009.08 吉林农业大学 食品科学与工程学院 副教授/硕士生导师/教研室主任

2009.10-2010.10 美国普渡大学访问学者

2010.09-2015.05 吉林农业大学 食品科学与工程学院 教授/博士生导师/院长助理

2015.05-2019.05 吉林农业大学 食品科学与工程学院 三级教授/博士生导师/副院长

2019.05-2022.10 吉林农业大学 食品科学与工程学院 二级教授/博士生导师/院长

2022.10-至今 浙江农林大学 食品与健康学院 二级教授/博士生导师/院长


科研项目(部分)

1.主持浙江农林大学“高层次人才”项目经费800万,2023年-至今。

2.主持国家“高层次人才特殊支持计划”经费80万,2022-至今。

3.主持国家自然基金面上项目“核桃肽基于Caveolins调控细胞内吞跨血脑屏障的转运机制”经费50万,2024-2027。

4.主持国家自然基金面上项目“基于PINK1的核桃肽(HTP-7)介导线粒体自噬调节机制研究”经费58万,2020-2023。

5.主持国家自然基金面上项目“新型天冬氨酸激酶别构调控机制研究及高产蛋氨酸工程菌构建”经费65万,2018-2021。

6.主持国家“863”计划子课题“坚果活性蛋白制备关键技术研究与开发”经费202万元,2013-2018。

7.主持“吉林省长白山人才工程领军人才”项目经费50万,2021-2024。

8.主持“浙江省援疆科技特派团”项目经费20万,2023-2025。

9.主持区校合作项目“山核桃采后品质劣变机理及保鲜技术研究”经费25万,2023-2025。


发表文章(部分)

1.Mechanism of intestinal epithelial absorption and electrophysiological regulation of shrimp peptide QMDDQ.Journal of Agricultural and Food Chemistry, 2024, 72(1): 326-338.

2.Effect of bi-enzyme hydrolysis on the properties and composition of hydrolysates of Manchurian walnut dreg protein.Food Chemistry,2024.

3.Therapeutic effects of a walnut-derived peptide on NLRP3 inflammasome activation, synaptic plasticity, and cognitive dysfunction in T2DM mice.Food&Function, 2024, 15(4):2295-2313.

4.Walnut peptide and ginseng Rg1 co-treatment prevents the loss of neurons and cognitive decline in mouse model with memory impairment.Food Science andHuman Wellness, 2024.

5.Novel Strategy to the Characterization and Enhance the Glycemic Control Properties of Walnut-Derived Peptides via Zinc Chelation.Food Chemistry,2023, 441(8): 138288.

6.Walnut-Derived Peptides Promote Autophagy via the Activation of AMPK/mTOR/ULK1 Pathway to Ameliorate Hyperglycemia in Type 2 Diabetic Mice.Journal of Agricultural and FoodChemistry,2023,71(8):3751-3765.

7.Insights into the Hippocampus Proteomics Reveal EpigeneticProperties of Walnut-Derived Peptides in a Low-GradeNeuroinflammation Model.Journal of Agricultural and FoodChemistry,2023,71(21):8252-8263.

8.Purification, Identification, Chelation Mechanism, and Calcium Absorption Activity of a Novel Calcium-Binding Peptide from Peanut (Arachis hypogaea) Protein Hydrolysate.Journal of Agricultural and FoodChemistry,2023, 71(31): 11970-11981.

9.Neuroprotective mechanism of walnut-derived peptide via C1q-mediated synaptic plasticity in HT22 cells.Food Bioscience, 2023, 56.

10.Improving ACE inhibitory activity of hazelnut peptide modified by plastein: physicochemical properties and action mechanism.Food Chemistry, 2023, 402: 134498.

11.Food-Derived Peptides: Beneficial CNS Effects and Cross-BBB Transmission Strategies.Journal of Agricultural and FoodChemistry,2023, 71(51): 20453-20478.

12.Walnut-Derived Peptide Improves Cognitive Impairment in Colitis Mice Induced by Dextran Sodium Sulfate via the Microbiota−Gut−Brain Axis (MGBA).Journal of Agricultural and FoodChemistry,2023,71(49):19501-19515.

13.Structure-activity relationship of walnut peptide in gastrointestinal digestion, absorption and antioxidant activity.LWT-Food Science and Technology, 2023,189,115521.

14.Recent advances in the metabolic engineering and physiological opportunities for microbial synthesis of L-aspartic acid familyamino acids: A review.International Journal of Biological Macromolecules, 2023, 253(6).

15.Effects of Exopolysaccharides fromLactiplantibacillusplantarum JLAU103 on Intestinal Immune Response,Oxidative Stress, and Microbial Communities in Cyclophosphamide-InducedImmunosuppressed Mice.Journal of Agricultural and FoodChemistry, 2022, 70(7):2197-2210.

16.Walnut-Derived Peptide Enhances Mitophagy via JNK-Mediated PINK1 Activation to Reduce Oxidative Stress in HT-22 Cells.Journal of Agricultural and FoodChemistry, 2022, 70(8):2630-2642.

17.Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt.International Journal of Biological Macromolecules, 2022, 206:148-158.

18.Polysaccharides-based delivery system for efficient encapsulation and controlled release of food-derived active peptides.Carbohydrate Polymers, 2022, 1(291): 119580.

19.Walnut-derived peptides ameliorate D-galactose-induced memoryimpairments in a mouse model via inhibition of MMP-9-mediated blood-brain barrier disruption.Food Research International, 2022,162: 112029.

20.Insights into the hippocampus proteome and phosphorylation modification alterations in C57BL/6 revealed the memory improvement mechanisms of a walnut-derived peptide.Food Research International,2022,159:111311.

21.Neuroprotective effects of fermented yak milk-derived peptide LYLKPR on H2O2-injured HT-22 cells.Food & Function, 2022, 13(23):12021-12038.

22.Walnut-Derived Peptide Activates PINK1 via the NRF2/KEAP1/HO-1Pathway, Promotes Mitophagy, and Alleviates Learning andMemory Impairments in a Mice Model.Journal of Agricultural and FoodChemistry, 2021,69(9):2758-2772.

23.Pine nut antioxidant peptidesameliorate thememory impairment in a scopolamine-inducedmouse model via SIRT3-induced synapticplasticity.Food & Function, 2021, 12(17):8026-8036.

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