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吕丽爽

作者: 时间:2021-11-23 点击数:

 

姓名: 吕丽爽            职称:教授

联系方式:

电子邮箱:lishuanglv@126.com

办公室地址:天工楼212

通信地址:南京师范大学学林路2号食品与制药工程学院

联系电话:

教育背景:

l 原无锡轻工业学院,化工系,精细化工专业,学士学位

l 原无锡轻工大学,食品学院,粮食油脂与蛋白工程专业,硕士学位

l 江南大学,食品学院,食品科学专业,博士学位

研究经历:

美国North Carolina A&T State University博士后

主要研究方向:

1. 食品加工中有害活性羰基化合物及美拉德有害终产物形成及食源性活性组分抑制

2. 食源性活性因子分离、纯化、结构鉴定、及其功能构效关系

3. 针对影响人类健康的高发慢性病高血脂、糖尿病、癌症等,研究食源性抑制剂,开发功能性保健食品

主要社会兼职:

江苏省老年学学会老年营养分会委员

荣誉和获奖情况:

l 2021年入选校级巾帼建功先进个人

l 2016年入选第十三批江苏省六大人才高峰

l 2016年南京师范大学优秀研究生导师

l 2017年江苏省科协青年会员创新创业大赛一等奖,指导老师

l 2018年江苏省优秀硕士学位毕业论文指导老师

l 2008年校青蓝工程优秀青年骨干教师

近期发表论文(*通讯作者)

Yongling Lu, Min Lu, Jiaqi Wang, Xiaoyun Jiang, Yang Lu, Caiyi Qiu, Lishuang Lv*, Wenjiang Dong*, Inhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants, Journal of Agricultural and Food Chemistry, 2021,69,9025-9033

Xiaoyun Jiang, Huifang Lv, Yang Lu, Yongling Lu, Lishuang Lv*, Trapping of Acrolein by Curcumin and the Synergistic Inhibition Effect of Curcumin Combined with Quercetin, Journal of Agricultural and Food Chemistry, 2021, 69(1):294-301

Xiaoyun Jiang, Yongling Lu, Lishuang Lv*, Trapping Acrolein by Theophylline/Caffeine and their Metabolites from Green Tea and Coffee in Mice and HumansJournal of Agricultural and Food Chemistry, 2020,68(49):14471-14479

Xiaoyun Jiang, Dingmin Zhang, Yongling Lu, Lishuang Lv*, Acrolein Trapping Mechanism of Theophylline in Green Tea, Coffee and Cocoa: Speedy and Successful, Journal of Agricultural and Food Chemistry, 2020,68(36):9718-9724

Shuwei Zhang, Liubang Xiao, LishuangLv*, Shengmin Sang*, Trapping Methylglyoxal by Myricetin and its Metabolites in Mice, Journal of Agricultural and Food Chemistry, 2020, 68:9408-9414

Dingmin Zhang, Xiaoyun Jiang, Liubang Xiao, Yongling Lu, Shengmin Sang, Lishuang Lv*, Wenjiang Dong*, Mechanistic Studies of inhibition on Acrolein by Myricetin, Food Chemistry, 2020,323:126788

Wenjiang Dong*, Dandan Wang, Rongsuo Hu, Yuzhou Long, Lishuang Lv*, Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods, Food Research International, 2020,136:109497

Qiju Huang, Yingdong Zhu, Lishuang Lv*, Shengmin Sang*, Translating In Vitro Acrolein-Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols, Molecular Nutrition & Food Research, 2020,64(1):1900274  

Jiaqi Wang, Yongling Lu, Tiesong Zheng, Shengmin, Sang, Lishuang Lv*, Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction System and Cakes, Journal of Agricultural and Food Chemistry, 2019,67:8520-8526    

Hengqing Cui, Fei Tao, Yu Hou, Yongling Lu, Tiesong Zheng, Shengmin Sang, Lishuang Lv*, Dual Effects of Propyl Gallate and Its Methylglyoxal Adduct on Carbonyl Stress and Oxidative Stress, Food Chemistry, 2018,265:227-232    

Shuwei Zhang, Chun Yang, Emmaneul Idehen, Lei Shi, Lishuang Lv, Shengmin Sang*, Novel Theaflavin-Type Chlorogenic Acid Derivatives Identified in Black Tea, Journal of Agricultural and Food Chemistry, 2018,66(13):3402-3407

Qiju Huang, Pei Wang, Yingdong Zhu, Lishuang Lv*, and Shengmin Sang*, Additive Capacity of [6]-Shogaol and Epicatechin to Trap Methylglyoxal, Journal of Agricultural and Food Chemistry, 2017,65(38):8356-8362

Guimei Liu, Qiuqin Xia, Yongling Lu, Tiesong Zheng, Shengmin Sang, and Lishuang Lv*, Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of αDicarbonyl Compounds in a Lysine/Glucose Model System, Journal of Agricultural and Food Chemistry, 2017,65(10):2233-2239

Chen Wang, Yongling Lu, Qiju Huang, Tiesong Zheng, Shengmin Sang, Lishuang Lv *, Levels and formation of a-dicarbonyl compounds in beverages and the preventive effects of flavonoids, Journal of Food Science and Technology, 2017,54(7):2030-2040                

Yanghui, Kong, Xiaoming Li, Tiesong Zheng, Lishuang Lv*, Glycation of beta-Lactoglobulin and Antiglycation by Genistein in Different Reactive Carbonyl Model Systems, Food Chemistry, 2015,183,36-42  

Xiaoming Li, Yonglin Lu, Ronghua Deng, Tiesong Zheng and Lishuang Lv*, Chemical components from the haulm of Artemisia selengensis and the inhibitory effect on glycation of β-lactoglobulin, Food & Function, 2015,6,1841-1846

Xiaoming Li, Teisong Zheng, Shengmin Sang, Lishuang Lv*, Quercetin inhibits advanced glycation end product formation by trapping methylglyoxal and glyoxal, Journal of Agricultural and Food Chemistry, 2014,62(50):12152-12158

Lishuang Lv*, Yunhui Cheng, Tiesong Zheng, Xiaoming Li, Rong Zhai, Purification, antioxidant activity and antiglycation of polysaccharides from Polygonum multiflorum Thunb, Carbohydrate Polymers, 2014,99(2):765-773

Lishuang Lv, Huadong Chen, Dominique Soroka, Xiaoxin Chen (Luke), TinChung Leung, Shengmin Sang*, 6-Gingerdiols as the Major Metabolites of 6-Gingerol in Cancer Cells and in Mice and Their Cytotoxic Effects on Human Cancer Cells, Journal of Agricultural and Food Chemistry, 2012, 60(45): 11372-11377      

Lishuang Lv, Cunbo Jiang, Jianlin Li, Tiesong Zheng*, Protective Effects of Lotus (Nelumbo nucifera Gaertn) Germ Oil Against Carbon Tetrachloride-Induced Injury in Mice and Cultured PC-12 cells, Food and Chemical Toxicology, 2012,50(5):1447-53  

Huadong Chen, Lishuang Lv, Dominique Soroka, Renaud F Warin, Tiffany A Parks, Yuhui Hu, Yingdong Zhu, Xiaoxin Chen, Shengmin Sang*, Metabolism of [6]-Shogaol in Mice and in Cancer Cells, Drug Metabolism and Disposition, 2012, 40(4):742-753          

Lishuang Lv, Xi Shao, Derong Huang, Chi-Tang Ho, Shengmin Sang*, Genistein inhibits advanced glycation end products formation by trapping methylglyoxal, Chemical Research in Toxicology, 2011,24 (4): 579-586      

Lishuang Lv, Huadong Chen, Chi-Tang Ho, Shengmin Sang*, Chemical components of the roots of Noni (Morinda citrifolia) and their cytotoxic effects, Fitoterapia, 2011,82(4):704-708  

Lishuang Lv, Xi Shao, Liyan Wang, Derong Huang, Chi-Tang Ho, Shengmin Sang*, Stilbene glucoside from Polygonum multiflorum Thunb : A Novel natural inhibitor of advanced glycation end products formation by trapping of methylglyoxal, Journal of Agricultural and Food Chemistry, 2010,58 (4): 2239-2245.      

Xi Shao, Lishuang Lv, Tiffany Parks, Hou Wu, Chi-Tang Ho, Shengmin Sang*. Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemical array detection, Journal of Agricultural and Food Chemistry, 2010, 58(24): 12608-12614  

代表著作:

1、 吕丽爽,蒋晓芸,卢永翎,茶碱作为丙烯醛抑制剂的应用,中国,专利号:ZL2019112422026

2、 吕丽爽,王佳琦,侯玉,崔恒清,王茜,没食子酸烷基酯作为乙二醛和甲基乙二醛的应用,中国,专利号:ZL201810093212.7

3、 吕丽爽,刘跃钧,刘新明,马兰在制备降血脂药物或功能性食品中的应用,中国,专利号:ZL201210336242.9

4、 吕丽爽,从何首乌中分离制备四羟基二苯乙烯苷方法,中国,专利号:ZL 200610166312.5

承担(参与)的主要科研项目:

1. 白酒加工过程中有害羰基化合物检测、追踪及抑制研究,宿迁市重点科技研发计划项目,L2019102019.8-2021.732

2. 咖啡豆干燥过程中脂质氧化与挥发性风味变化的关系研究,海南省自然科学基金创新研究团队项目,2019CXTD416, 2019.01-2021.12, 13.5

3. 黄酮抑制烘焙食品中1,2-二羰基化合物诱导的非酶蛋白糖基化机制及构效研究(31571783),国家自然科学基金2016.01- 2019.1262万元,主持

4. 江苏省第十三批六大人才高峰项目,NY-083,大豆制品中蛋白糖基化有害产物的有效调控,2016-20194万元,主持

5. 染料木素抑制牛乳非酶糖基化终产物形成机理研究(BK2012850),江苏省自然科学基金,2012.7-2015.710万,主持

6. 染料木素抑制乳球蛋白糖基化作用机理研究(12KJB5500005),江苏省高校自然科学基金,2012.9-2014.123万,主持

7. 马兰中三萜类化合物降血脂机制研究(LY12C15001);浙江省自然科学基金,2012.7-2015.7, 3.5万,第二主持

8. 马兰中三萜类化合物降血脂机理研究(2011031XLH0253),南京师范大学,2011.9 -2012.91.5万,主持

9. 何首乌中二苯乙烯甘的清除自由基机理研究(07KJD550117),江苏省高校自然科学基金,2007-20092万,主持

10. 何首乌中二苯乙烯甘制备及抗衰老功能性研究(2007 031HX90042),国际合作项目,2007.1-2008.13万,主持

11. 乳源性功能肽的生物制备技术及其构效关系研究(2007AA10Z320),国家科技部863课题,2007-2010年,73万,第二主持




南京师范大学食品与制药工程学院 ,南京市栖霞区学林路2号 TEL/FAX:86-25-85898183