学术沙龙

学术沙龙第十一期:食品胶体营养学-透视食品与人体相互作用的新视角

发布时间:2021-03-31 


报 告 人:鲁伟  食品科学与工程系  助理研究员

   间:2021年4月7日 (星期三) 12:40-13:30

   点:农生学院创新楼(B楼)104会议室

主办单位:农生学院学科与科技办、农生学院青年教师联谊会

 

 

报告题目:食品胶体营养学-透视食品与人体相互作用的新视角

报告摘要:

食品为典型的多分散相复杂体系,含有蛋白质、多糖、脂类等成分相互作用所形成的多尺度纳米颗粒。这颗粒不仅提供人体生命活动所必需的营养元素,也是食品结构骨架的物质基础。传统营养学研究认为,食品中的这些纳米颗粒只有被降解为小分子物质(如氨基酸、单糖、游离脂肪酸)后才能被细胞所吸收。针对完整食品纳米颗粒细胞吸收及胞内代谢行为相关研究鲜有报道。本课题组聚焦食品中多尺度纳米颗粒与细胞相互作用,跟踪其吸收过程并探究其胞内生物学效应,将相关研究定义为食品胶体营养学,对于开启食品与人体互作机制研究新思路具有重要意义。

报告人简介:

【所在PI学科组研究方向】:

报告人所属学科团队的PI为方亚鹏教授,主要致力于食品胶体科学基础与应用研究,主要包括:食品生物大分子的相互作用、食品凝胶、食品乳液、食品胶体营养学、基于食品胶体的减盐与降糖、植物基仿生食品、天然膳食纤维等。

报告人主要负责团队两个方向的研究:1)食品胶体营养学;2)食品减盐技术。

【代表性著作】:

  1. Wei Lu, Katsuyoshi Nishinari, Glyn O. Phillips, and Yapeng Fang*. Colloidal nutrition science to understand food-body interaction. Trends in Food Science & Technology, 2021, 109, 352-364 (Top Journal, IF=11.077)
  2. Qiongqiong Yang, Zhongquan Sui, Wei Lu*, and Harold Corke*. Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients. Food Chemistry, 2021, 338, 128071 (Top journal, IF6.306)
  3. Lianqi Cao#Wei Lu#, Analucia Mata, Katsuyoshi Nishinari, Yapeng Fang*. Egg-box model-based gelation of alginate and pectin: A review. Carbohydrate Polymers, 2020, 242, 116389 (Top Journal, IF7.182)
  4. Wei Lu, Katsuyoshi Nishinari, Shingo Matsukawa, Yapeng Fang*. The future trends of food hydrocolloids. Food Hydrocolloids, 2020, 103, 105713. (Top Journal, IF7.053)
  5. Wei Lu, Valentyn Maidannyk, Alan L. Kelly, Song Miao*. Fabrication and characterization of highly re-dispersible dry emulsions. Food Hydrocolloids, 2020, 102, 105617. (Top Journal, IF7.053)
  6. Wei Lu, Baodong Zheng and Song Miao*. Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan. Food Hydrocolloids, 2018, 81, 120-128. (Top Journal, IF7.053)
  7. Wei Lu, Alan L. Kelly and Song Miao*. Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions. Journal of Agricultural and Food Chemistry, 2017, 65, 3048−3055. (Top Journal, IF4.192)
  8. Wei Lu, Alan L. Kelly, Pierce Maguire, Hongzhou Zhang, Catherine Stanton and Song Miao*. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure. Journal of Agricultural and Food Chemistry, 2016, 64, 8659-8666. (Top Journal, IF4.192)
  9. Wei Lu, Alan L. Kelly and Song Miao*. Emulsion-based encapsulation and delivery systems for polyphenols. Trends in Food Science & Technology, 2016, 47, 1-9. (Top Journal, IF11.077)

 

ACADEMIC SALON (Ⅺ)

SPEAKER: Wei Lu

Research Associate, Ph.D.

Department of Food Science & Engineering, SAB

TIME :12:40-13:30  Apr. 7,  2021

VENUE:Room 104, Building B, SAB

ORGANIZER:Office of Discipline and Science & Technology, SAB;

Young Teachers Association, SAB

TITLE:Colloidal Nutrition Science - A New Perspective to Understand Food-Body Interaction  

ABSTRACT:

Food is a typical complex system with multi-dispersed phases, which contains multi-scale nanoparticles formed by proteins, polysaccharides, and lipids. These particles not only provide essential nutrient elements for human life activities but also provide the material basis for the framework of food structure. According to traditional nutrition studies, these food nanoparticles can only be absorbed by cells after being degraded into small molecules (e.g., amino acids, monosaccharides, or free fatty acids). There are few reports on the cellular absorption and intracellular metabolic behavior of intact food nanoparticles. Our group focuses on the interaction between multi-scale food nanoparticles and cells, tracks their absorption process, and explores their intracellular biological effects. We coin the related research as “Colloidal Nutrition Science”, which is a new way of understanding the interaction mechanism between food and the human body.

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