一、基本情况
姓名:马玲君
职称:副教授
学科方向:果蔬营养与安全
人才称号:入选第七届中国科协青年人才托举工程,校级优秀人才
学术兼职:国际食物营养与安全协会副秘书长;果蔬加工产业技术创新战略联盟秘书;中国绿色食品发展专家,Wiley 中国开放科学高贡献作者,Food Frontier、e-Food、《中国食品学报》等杂志青年编委, Food Chemistry-X和Frontiers in Immunology客座主编。
二、教育经历
2009年9月-2013年7月:中国农业大学食品科学与营养工程学院,本科
2013年9月-2017年12月:加州大学戴维斯分校,博士 (导师:Prof. Andrew Waterhouse)
三、工作经历
2018年1月-2019年8月:耶鲁大学医学院,博士后(导师:Prof. Richard Kibbey)
2019年11月-至今:中国农业大学食品科学与营养工程学院,副教授
四、研究领域及方向
1.酚醌反应与果蔬品质和安全;
2.酚醌与代谢疾病(如肥胖、糖尿病);
3.代谢流分析平台(靶向、非靶向)。
五、代表性学术成果
第一或(共)通讯作者论文:
1. Geng, Y. Q.; Liu, X. Y.; Yu, Y. R… Ma, L. J.*, From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications. Comprehensive Reviews in Food Science and Food Safety 2023, 22 (4), 3254-3291. (IF=15.687)
2. Geng, Y. Q.; Xie, Y. F.; Li, W… Ma, L. J.*, Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis. Critical Reviews in Food Science and Nutrition 2023, 1-27. (IF=11.176)
3. Liu, X. Y.; Su, J. J.; Geng, Y. Q… Ma, L. J.*, A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry. Food Chemistry 2023, 410. (IF=9.231)
4. Yu, Y. R.; Chen, D. D.; Li, W… Ma, L. J.*, Quinone reactivity: investigation of their contribution to nonenzymatic browning. Food Frontiers 2023, 4 (2), 945-954. (IF=9.9)
5. Geng, Y. Q.; Xu, Z. J.; Yu, Y. R… Ma, L. J.*, Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS. Food Research International 2023, 164. (IF=8.1)
6. Zhou, X. L.; Pak, S. J.; Li, D. T… Ma, L. J.*, Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism. Foods 2023, 12 (7). (IF=5.561)
7. Geng, Y. Q.; Mou, Y.; Xie, Y. F… Ma, L. J.*, Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods. Food Reviews International 2023, 1-17. (IF=6.478)
8. Geng, Y. Q.; Xie, Y. F.; Li, W… Ma, L. J.*, Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention. Food Reviews International 2023, 1-17. (IF=6.478)
9. Xie, Y. F.; Geng, Y, Q.; Liu, X. Y… Ma, L. J.* Insights into potential mitigation strategies for polycyclic aromatic hydrocarbons in foods. Food Reviews International 2023. (IF=6.478)
10. Xie, Y. F.; Geng, Y, Q.; Yao, J, B… Ma, L. J.*, N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. Journal of Agriculture and Food Research 2023, 13, 100645.
11. Xu, Z. J.; Yang, Z, H.; Ji, J. F … Ma, L. J.*, Polyphenol Mediated Non-enzymatic Browning and its Inhibition in Apple Juice. Food Chemistry 2022, 404. (IF=9.231)
12. Su, J. J.; Geng, Y. Q.; Yao, J. B… Ma, L. J.*, Quinone-mediated non-enzymatic browning in model systems during long-term storage. Food Chemistry-X 2022, 16. (IF=6.443)
13. Liu, X. Y.; Chen, D. D.; Yang, Z, H… Ma, L. J.*, Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation. Food Research International 2022, 156, 111297. (IF=8.1)
14. Ji, J. F.; Liu, X. Y.; Hu, X. S… Ma, L. J.*, A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines. Food Chemistry 2022, 383. (IF=9.231)
15. Li, X. H.; Li, W.; Chen, F… Ma, L. J.*, Guideline for measurement of condensed tannin. Food Frontier 2022, 00, 1-9. (IF=9.9)
16. Peng, S. Y.; Zhao, J. J.; Wang, Y. R… Ma, L. J.*… Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration. Food Research International 2023, 167. (IF=8.1)
17. Liao, M. J.; Chen, F.; Hu, X. S… Ma, L. J.*… Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate. Food Hydrocolloids 2022, 132. (IF=11.504)
18. Yin, W. T.; Song, L, Q.; Huang, Y, A… Ma, L. J.*… Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion. Food chemistry: X 2022, 13. (IF=6.443)
19. Liao, M. J.; Chen, F.; Hu, X. S.; Miao, S.; Ma, L. J.*… The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins. Food Chemistry 2021, 375. (IF=9.231)
20. Ji, J. F.; Henschen, C. W.; Nguyen, T. H.; Ma, L. J.*… Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments. Journal of Agricultural and Food Chemistry 2020, 68, 15216-15227. (IF=6.1)
21. Ma, L. J.*, A preface for the special issue: Oxidation in food. Food chemistry: X 2023, 18, 100729-100729. (IF=6.443)
22. Ma, L. J. *, 5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF) was successfully held. e-Food 2021, 2(4), 162-163.
23. Ma, L. J.; Bueschl, C.; Schuhmacher, R.; Waterhouse, A. L., Tracing oxidation reaction pathways in wine using C-13 isotopolog patterns and a putative compound database. Analytica Chimica Acta 2019, 1054, 74-83. (IF=6.558)
24. Ma, L. J.; Waterhouse, A. L., Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning. Analytica Chimica Acta 2018, 1039, 162-171. (IF=6.558)
25. Ma, L. J.; Watrelot, A. A.; Addison, B.; Waterhouse, A. L., Condensed Tannin Reacts with SO2 during Wine Aging, Yielding Flavan-3-ol Sulfonates. Journal of Agricultural and Food Chemistry 2018, 66, 9259-9268. (IF=6.1)
26. 杨子涵,陈丹丹,季俊夫,陈 芳,廖小军,吴继红,马玲君*,胡小松,果蔬汁中多酚介导的非酶褐变研究进展,《食品工业科技》2021,42(24):367−375.
27. 马玲君,李乐,赵芳,游义琳,战吉宬,超高压处理对干红葡萄酒中11种酚酸的影响,《酿酒科技》2013(02)
28. Abulizi, A., Cardone, R. L., Stark, R., Lewandowski, S. L., Zhao, X. J., Hillion, J., Ma, L. J., Sehgal, R., Alves, T. C., Thomas, C., Kung, C., Wang, B., Siebel, S., Andrews, Z. B., Mason, G. F., Rinehart, J., Merrins, M. J. and Kibbey, R. G.*, Multi-Tissue Acceleration of the Mitochondrial Phosphoenolpyruvate Cycle Improves Whole-Body Metabolic Health. Cell Metabolism 2020, 32, 751-766. e11. (IF=31.373) (参与)
发明专利:
1. 马玲君等,一种基于同位素示踪技术结合高分辨质谱的精准代谢流分析TCA循环的方法,申请号CN202310024452.2
2. 马玲君等,一种降低槟榔生物碱亚硝化反应中特异性N-亚硝基化合物含量的方法,申请号202310501988.9
3. 马玲君等,一种检测槟榔中特异性N-亚硝基化合物的方法,申请号 202310403106.5
授权标准:
1. 廖小军,刘凤霞,赵靓,王永涛,劳菲,米璐,马玲君,张继明,黄瑞,非浓缩还原果蔬汁冷链物流技术规程,NY/T 3910-2021
六、教授课程
1. 本科生课程:食品分析,食品营养与安全专业英语
2. 研究生课程:现代仪器分析、营养生理学(留学生)
七、项目
1. 中国科协"青年人才托举工程"项目,2021-2024,主持
2. 国家自然科学基金青年基金:非酶褐变中绿原醌介导氧化的儿茶醌形成机制,主持;
3. 军民融合项目:快餐化食品关键技术研究,子课题主持;
4. 中国农业大学基本科研业务费专项资金项目,主持;
5. “十三五”国家重点研发项目:低温预制食品减控关键技术安全性综合评价,参与;
6. 北京市科委科技计划课题:水果制品加工危害物形成规律与控制技术研究,参与;
八、学生培养
1. 研究生培养:指导研究生获得2023届北京市级、校级优秀毕业生,2020-2021学年中国农业大学“三好学生”、2020年-2022年多次硕士一等、二等奖学金、金龙鱼奖学金;指导研究生发表多篇学术论文及专利;历届毕业学生分别前往中山大学、德国图宾根大学深造读博。热忱欢迎各位硕士、博士研究生进入我们实验室团队!
2. 本科生培养:指导18级本科生获得北京市优秀毕业生,院级优秀毕业论文;多次指导国创、北创、URP创新创业项目获得优秀,热忱欢迎本科生加入我们课题组进行科研素质训练!
九、实验室简介
国家果蔬加工工程技术研究中心;农业部果蔬加工重点实验室;果蔬加工教育部工程研究中心;食品非热加工北京市重点实验室。
(2023年7月更新)