赵磊

1982年1月

硕导

zhaolei@th.btbu.edu.cn

个人简历

教育经历:

2004年毕业于中国农业大学食品科学与营养工程学院,获学士学位

2010年毕业于中国农业大学食品科学与营养工程学院,获博士学位

工作经历:

20107201310 皇冠正规娱乐平台食品学院讲师

201311202111 北京工商大学食品学院副教授

202111—至今 北京工商大学食品与健康学院教授

主讲课程

本科生:生物化学、食品安全学

研究生:动物实验方法

主要研究领域

1AI驱动的食品功能评价及健康食品开发

2、食品功能因子稳态化与精准递送

3、农产品加工与副产物高值化利用

学术兼职

北京食品学会理事

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

1、北京市自然科学基金项目,基于AhR-Caspase探究黑米花色苷及其主要代谢物减轻杂环胺毒性的分子机制,主持

2、企事业单位委托项目,杂粮超微粉碎及其饮料产品相关指标分析,主持

3、北京市属高校青年拔尖人才培育计划项目,黄酮类化合物对食品中杂环胺PhIP生成和毒性的抑制机制研究,主持

4、国家自然科学基金项目,鹿茸蛋白模拟胃肠消化物中活性成分肠吸收及免疫调节机理研究,主持

5、北京市教委科研计划项目,糖单酯的酶法合成及其抗菌机理的研究,主持

发表的代表性论文(限10篇):

1. Zhang Mingxin, Zhou Na, Zhao Lei*, Zhao Liang*. Black rice anthocyanins nanoparticles based on bovine serum albumin and hyaluronic acid: Preparation, characterization, absorption and intestinal barrier function protection in Caco-2 monolayers. International Journal of Biological Macromolecules, 2024, 267: 131325.

2. Zhang Mingxin, Wang Ou, Cai Shengbao, Zhao Lei*, Zhao Liang*. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Research International, 2023, 171: 113061.

3. Ai Xin#, Pan Fei#, Yang Zichen, Li Jiayi, Tuersuntuoheti Tuohetisayipu, Wang Ou, Zhao Lei*, Zhao Liang*. Computational design of a chitosan derivative for improving the color stability of anthocyanins: Theoretical calculation and experimental verification. International Journal of Biological Macromolecules, 2022, 219: 721-729.

4. Pan Fei, Zhao Lei*, Cai Shengbao, Tang Xiaoning, Mehmood Arshad, Alnadari Fawze, Tuersuntuoheti Tuohetisayipu, Zhou Na, Ai Xin. Prediction and evaluation of the 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid or oleic acid: An integrated computational approach. Food Chemistry, 2022, 367: 130677.

5. Zhao Lei*, Zhou Na, Zhang Huimin, Pan Fei, Ai Xin, Wang Yong, Hao Shuai, Wang Chengtao. Cyanidin-3-O-glucoside and its metabolite protocatechuic acid ameliorate 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) induced cytotoxicity in HepG2 cells by regulating apoptotic and Nrf2/p62 pathways. Food and Chemical Toxicology, 2021, 157: 112582.

6. Zhao Lei*, Pan Fei, Mehmood Arshad, Zhang Huimin, Rehman Ashfaq Ur, Li Jiayi, Hao Shuai, Wang Chengtao*. Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum. Food Chemistry, 2021, 351: 129317.

7. Mehmood Arshad, Zhao Lei*, Wang Yong, Pan Fei, Hao Shuai, Zhang Huimin, Iftikhar Asra, Usman Muhammad. Dietary anthocyanins as potential natural modulators for the prevention and treatment of non-alcoholic fatty liver disease: A comprehensive review. Food Research International, 2021, 142: 110180.

8. Mehmood Arshad, Zhao Lei*, Chengtao Wang*, Nadeem Muhammad, Raza Ali, Ali Nawazish, Shah Amjad Abbas. Management of hyperuricemia through dietary polyphenols as a natural medicament: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2019, 59(9): 1433-1455.

9. Zhao Lei, Yang Huaqing, Xu Meili, Wang Xin, Wang Chengtao*, Lian Yunhe*. Stevia residue extract ameliorates oxidative stress in D-galactose-induced aging mice via Akt/Nrf2/HO-1 pathway. Journal of Functional Foods, 2019, 52: 587-595.

10. Zhao Lei*, Zhang Yali, Liu Guorong, Hao Shuai, Wang Chengtao*, Wang Yong. Black rice anthocyanin-rich extract and rosmarinic acid, alone and in combination, protect against DSS-induced colitis in mice. Food & Function, 2018, 9(5): 2796-2808.

获得的授权专利(限5项):

1、赵磊, 潘飞, 王成涛. 一种补铁花色苷蓝色素及其制备方法和应用. CN202010529630.3

2、赵磊, 王成涛, 李煜彬. 一种腌肉料及其制备方法和应用. CN201811604221.4

3、徐美利, 赵磊, 杨香瑜, 安晓东, 李乾丽, 连运河, 王成涛. 一种甜叶菊酚类提取物及其在降血脂制品中的应用. CN201610745204.7

4、徐美利, 赵磊, 杨香瑜, 安晓东, 李乾丽, 连运河, 王成涛. 一种甜叶菊酚类提取物及其在抗炎制品中的应用. CN201610745221.0

5、田文礼, 彭文君, 潘飞, 刘栋梁, 赵磊, 赵亮, 方小明, 李相昕, 陈华磊. 一种高活性α-糖苷酶抑制肽的快速筛选方法及其应用. CN202311485221.8

获奖(省部级及以上):

中国商业联合会科学技术奖——全国商业科技进步奖一等奖,甜叶菊综合利用关键技术开发及产业化


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