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教授

毛学英

发布日期:2014-03-26   浏览次数:

毛学英,教授,硕士/博士生导师

联系方式

北京市海淀区清华东路17号中国农业大学东校区食品学院303信箱

联系电话:13683365408

电子邮箱:wumaoxy@163.com; maoxueying@cau.edu.cn

研究领域及方向

1. 乳品及特医和功能性乳配料加工关键技术研发与应用

2. 食品蛋白(肽)、乳脂肪球膜、多酚等绿色制备、稳定化及功能特性提升与分子营养机制

3. 功能乳制品、特种乳产品及功能食品开发

4. 食物活性成分和益生菌筛选制备和稳态化,及其对肠道健康、慢性病及机体免疫和致敏等营养干预

学术与社会兼职

《 Food Science and Human Wellness 》编委、《乳品科学与技术》编委

国际乳业联合会IDF乳品科学与技术工作委员会,专家委员

国际乳业联合会IDF中国国家委员会乳品科学与技术工作委员会,首席专家

奶牛产业技术体系北京市创新团队,乳品加工-生鲜乳安全功能室主任

中国乳制品协会乳品深加工委员会,主任

中国奶业协会乳品工业专业委员会,主任

中国奶业协会奶山羊专业委员会,副主任

中国畜产品研究会,理事

北京食品学会,理事

教育与工作经历

2013.12-至今,中国农业大学, 食品科学与营养工程学院,教授,博导

2005.06-2013.12,中国农业大学, 食品科学与营养工程学院,副教授,博导

2010.01-2011.02 美国加州州立理工大学乳品技术研究中心,访问交流

2004年到日本Godo 株式会社和千叶大学访问学习

2003.07-2005.06  北京大学,博士后

2000.09-2003.07 中国农业大学,获博士学位

1996.09-2000.08  河北农业大学,教师

1993.09-1996.07  华中农业大学,获硕士学位

1989.09-1993.07  河北农业大学,获学位学士

教授课程

1. 研究生课程:《食品科学与工程博士生Seminar》、《乳品科学研究专题》等、《Novel Food Processing Technology 》

2. 本科生课程:《农产品加工学》、《食品保藏原理》、《乳品营养与安全》等

主要科研项目

1. 奶牛产业技术体系北京市创新团队乳品加工岗位科学家

2. 国家自然科学基金项目:基于不同加工处理研究乳脂肪球膜稳定性及其对肠道菌群的调节作用与机制;酪蛋白糖肽调控脂质代谢及相关慢性炎症反应的效应与作用机制;乳清蛋白肽-铁络合物促铁吸收和贫血干预效果及作用机制研究。

3. 国家科技支撑和重点研发项目:新型乳制品研制及其产业化开发;食物致敏原及膳食成分对肠道特征微生物的影响机制;乳基料及配料在婴幼儿奶粉中应用的关键技术研发;乳制品质量安全控制技术研究与产业化;乳清蛋白降血压肽的可控制备关键技术及功效特性研究;乳源降血压肽的结构与功能研究;乳制品风险识别与风险控制研究;传统乳制品现代生产技术与示范。

4. 国际合作项目:Promoting dairy economic and technical cooperation between China and Africa through value-added functional dairy products

5. 省市及企业项目:海参、牡蛎、乳等动物源蛋白肽的研究开发与功能评价;抗高原缺氧新型牦牛乳产品的研发及其产业化;驴乳和骆驼乳产品研发;不同年龄段配方乳粉配方设计与产业化;乳制品加工关键技术研究与产业化;翻白草降糖成分提取与产业化等相关项目二十余项。

科研和教学成果

       在国内外期刊发表论文90余篇,其中SCI、EI收录的期刊以第一作者或通讯作者发表论文70余篇。获得国家科技进步二等奖2项,省部级科技奖励6项;获得国家授权发明专利10余件,其中成果转化4项;主编及参编著作10余部。多次获得中国农业大学优秀教师、中国农业大学优秀硕士学位论文指导教师、“国家级大学生创新创业训练计划”项目优秀指导教师、“国家大学生创新性实验计划”优秀指导教师、中国农业大学本科生“百篇优秀毕业论文(设计)”优秀指导教师、学院青年教师教学基本功大赛二等奖、中国农业大学“优秀班主任”等称号。

实验室简介

       主要就乳品及特医和功能性乳配料加工关键技术研发与应用、功能乳制品及特种乳产品开发、食源功能活性成分加热益生菌的开发应用及其改善糖脂代谢、肠道健康、骨发育和认知功能的作用机制、乳品加工和品质控制关键技术等方面开展研究和培养才人,在乳脂肪球膜、乳白蛋白、酪蛋白糖肽、食物蛋白(肽)、多酚等制备关键技术、改善代谢综合征、促进中老年和母婴健康等方面取得了系列研究成果和一定突破。学生到美国印第安纳医学院、亚拉巴马大学伯明翰分校等联合培养和从事博士后研究,培养的博士毕业生到中国检验检疫科学院、西南大学、西北农林科技大学、北京工商大学、河南农业大学等工作,硕士毕业生赴美国等攻读博士学位,到国家市场监督管理总局、蒙牛乳业、伊利乳业、利乐、新希望六和、新希望、元气森林、微康、美吉、今麦郎、雅培、美赞臣等就业。

近年代表性文章

(1)Tiange Li, Han Gong, Qichen Yuan, Min Du, Fazheng Ren, Xueying Mao*. Supplementation of polar lipids-enriched milk fat globule membrane in high-fat diet-fed rats during pregnancy and lactation promotes brown/beige adipocyte development and prevents obesity in male offspring. FASEB Journal, 2020

(2)Qichen Yuan, Biyuan Zhan, Rui Chang, Min Du, Xueying Mao*. Antidiabetic effect of casein glycomacropeptide hydrolysates on high-fat diet and STZ-induced diabetic mice via regulating insulin signaling in skeletal muscle and modulating gut microbiota. Nutrients, 2020

(3)Jing Gao, Han Gong, Xueying Mao*. Dipeptidyl peptidase-IV inhibitory activity and related molecular mechanism of bovine α-lactalbumin-derived peptides. Molecules, 2020

(4)Tiange Li, Min Du, Hanning Wang, Xueying Mao*. Milk fat globule membrane and its component phosphatidylcholine induce adipose browning both in vivo and in vitro. Journal of Nutritional Biochemistry, 2020

(5)Han Gong, Jing Gao, Yuan Wang, Qinwen Luo, Kairui Guo, Fazheng Ren, Xueying Mao*. Identification of novel peptides from goat milk casein that ameliorate high-glucose-induced insulin resistance in HepG2 cells. Journal of Dairy Science, 2020

(6)Jing Gao, Jiajia Song, Min Du, Xueying Mao*. Bovine α-lactalbumin hydrolysates (α-LAH) attenuate high-fat diet induced nonalcoholic fatty liver disease by modulating hepatic lipid metabolism in C57BL/6J mice. Journal of Functional Foods, 2019

(7)Lihua Han, Tiange Li, Min Du, Rui Chang, Biyuan Zhan, Xueying Mao*. Beneficial effects of Potentilla discolor bunge water extract on inflammatory cytokines release and gut microbiota in high-fat diet and streptozotocin-induced type 2 diabetic mice. Nutrients, 2019

(8)Lili Zhao, Min Du, Xueying Mao*. Change in interfacial properties of milk fat globules by homogenization and thermal processing plays a key role in their in vitro gastrointestinal digestion. Food Hydrocolloids, 2019

(9)Lili Zhao, Min Du, Jing Gao, Biyuan Zhan, Xueying Mao*. Label-free quantitative proteomic analysis of milk fat globule membrane proteins of yak and cow and identification of proteins associated with glucose and lipid metabolism. Food Chemistry, 2019

(10)Tiange Li, Jing Gao, Min Du, Xueying Mao*. Bovine α-lactalbumin hydrolysates ameliorate obesity-associated endotoxemia and inflammation in high-fat diet-fed mice through modulation of gut microbiota. Food & Function, 2019

(11)Haofeng Gu, Xueying Mao*, Min Du*. Prevention of breast cancer by dietary polyphenols—role of cancer stem cells. Critical Reviews in Food Science and Nutrition, 2019

(12)Qichen Yuan, Biyuan Zhan, Min Du, Rui Chang, Tian-e Li, Xueying Mao*. Dietary milk fat globule membrane regulates JNK and PI3K/Akt pathway and ameliorates type 2 diabetes in mice induced by a high-fat diet and streptozotocin. Journal of Functional Foods, 2019

(13)Tiange Li, Jing Gao, Min Du, Xueying Mao*. Milk fat globule membrane supplementation modulates the gut microbiota and attenuates metabolic endotoxemia in high-fat diet-fed mice. Journal of Functional Foods, 2018

(14)Tiange Li, Jing Gao, Min Du, Jiajia Song, Xueying Mao*. Milk fat globule membrane attenuates high-fat diet-induced obesity by inhibiting adipogenesis and increasing uncoupling protein 1 expression in white adipose tissue of mice. Nutrients, 2018

(15)LiLi Zhao, XinLu Wang, Zepeng Liu, Wh Sun, Zhiyong Dai, Fazheng Ren, Xueying Mao*. Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt. LWT - Food Science and Technology, 2018

(16)Tiange Li, Dongxiao Gao, Min Du, Xue Cheng, Xueying Mao*. Casein glycomacropeptide hydrolysates inhibits PGE2 production and COX2 expression in LPS-stimulated RAW 264.7 macrophage cells via Akt mediated NF-κB and MAPK pathways. Food & Function, 2018

(17)Jiajia Song, Jing Gao, Min Du, Xueying Mao*. Casein glycomacropeptide hydrolysates ameliorate hepatic insulin resistance of C57BL/6J mice challenged with high-fat diet. Journal of Functional Foods, 2018

(18)Jing Gao, Jiajia Song, Min Du, Xueying Mao*. Bovine α-lactalbumin hydrolysates (α-LAH) ameliorate adipose insulin resistance and inflammation in high-fat diet-fed C57BL/6J mice. Nutrients, 2018

(19)Lili Zhao, Ran Feng, Fazheng Ren, Xueying Mao*. Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. LWT - Food Science and Technology, 2018

(20)Tiange Li, Xue Cheng, Min Du, Bin Chen, Xueying Mao*. Upregulation of heme oxygenase-1 mediates the anti-inflammatory activity of casein glycomacropeptide (GMP) hydrolysates in LPS-stimulated macrophages. Food & Function, 2017

(21)Jiajia Song, Qian Wang, Min Du, Xiaomin Ji, Xueying Mao*. Identification of dipeptidyl peptidase-IV inhibitory peptides from mare whey protein hydrolysates. Journal of Dairy Science, 2017 Tiange Li, Bin Chen, Min Du, Xueying Mao*. Casein glycomacropeptide hydrolysates exert cytoprotective effect against cellular oxidative stress by up-regulating HO-1 expression in HepG2 cells. Nutrients, 2017

(22)Jiajia Song, Qian Wang, Min Du, Tiange Li, Bin Chen, Xueying Mao*. Casein glycomacropeptide-derived peptide IPPKKNQDKTE ameliorates high glucose-induced insulin resistance in HepG2 cells via activation of AMPK signaling. Molecular Nutrition & Food Research, 2017

(24)Jiajia Song, Qian Wang, Min Du, Bin Chen, Xueying Mao*. Peptide IPPKKNQDKTE ameliorates insulin resistance in HepG2 cells, via, blocking ROS-mediated MAPK signaling. Journal of Functional Foods, 2017