郑晓冬 - 浙江大学 - 生物系统工程与食品科学学院

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郑晓冬教授博士生导师收藏完善纠错
浙江大学生物系统工程与食品科学学院
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个人简介

郑晓冬，女，1956年11月生，教授，求是特聘教授，博士生导师，享受国务院政府特殊津贴。1982年毕业后从事食品微生物与发酵的教学科研与推广工作，1986年调到浙江农业大学食品科技系任教，2000年晋升为教授，2000-2016年期间担任浙江大学食品生物科学技术研究所所长。1997-1998年赴日本千叶大学、美国纽约植物园高访；2004-2005年赴德国图宾根大学开展合作研究；2007-2008年赴德国基尔大学开展合作研究；2009年赴美国威斯康辛大学高访、2015年赴德国哥廷根大学高访。目前已在《Food and Bioprocess Technology》、《Carbohydrate Polymers》、《Journal of Agricultural Food Chemistry》、《International Journal of Food Microbiology》、《Food Chemistry》、《Postharvest Biology and Technology》等国内外期刊发表论文200多篇，其中被SCI、EI收录150余篇，H指数29。获得国家科技进步二等奖、教育部科技进步二等奖等省部级科技成果奖6项；申请国家发明专利50余项，其中已授权17项；指导的博士生获全国百优博士论文奖。先后主持或完成了国家重大科技专项、国家科技支撑计划、“863”目标导向性课题、国家自然科学基金、省部级重点项目、重大横向课题等50余项。编写的全国统编教材《食品微生物学》获国家优秀教材二等奖。曾获得浙江省“三八红旗手”、浙江省教育系统三育人积极分子、事业家庭先进个人等称号。教学工作 1.曾开过和正在开的本科生和研究生的课程： 1.1食品安全本科生通识课 1.2食品微生物学本科生专业基础课 1.3食品微生物学专题（硕士生专业基础课） 1.4食品科学导论（本科生通识课） 1.5发酵工程专题（硕士生专业课） 1.6发酵工艺学（本科生专业课） 1.7食品微生物学专题（硕士生专业基础课） 1.8食品生物技术（本科生专业课） 2.承担的教改课题 1.1 2018浙江大学线上线下混合式教学模式改革项目——《食品安全》 1.2 2016浙江省高校在线精品在线开放课题——《食品微生物学》 1.3 2003年省教改课题：显微摄像技术在食品微生物学教学中的应用 3.编写的教材 1.主编：食品微生物学，浙江大学出版社 2.副主编：食品生物技术，（面向21世纪教材）中国农业出版社 3.副主编：食品安检测技术，中国轻工业出版社 4.参编：食品发酵与酿造工艺学，中国农业出版社 5.参编：食品微生物学，全国统编教材中国农业出版社 4.获奖 1.1996年《食品微生物学》参编获全国优秀教材二等奖 2.2009年获全国百篇优秀博士论文指导教师奖科研主要科研项目如下： 1.横向课题，三叶青保健食品研究与开发，2017/08-2021/04，235万元，在研，主持。 2.浙江省科技计划项目，2018C02045，浙江特色农产品营养干预食品的研究与精准制造,2018/01-2021/12,15万元，在研，主持。 3.国家重点研发计划，2016YFD0401201，食品原料和食品储运过程品质质量控制技术，2016/07-2020/12,612万元，在研，主持。 4.国家自然科学基金面上项目，31571897，转录因子ERFs在生防酵母诱导番茄果实抗病中的调控机理研究，2016/01-2019/12，65万元，在研，主持。 5.浙江省自然科学基金面上项目，LZ14C200001，桑葚花色苷通过下调氧化应激介导的自噬水平以达到其肥胖干预作用的机制研究，2014/01-2017/12，30万元，已结题，主持。 6.浙江大学馥莉食品研究院基金资助科研项目，新型食品毒理学评价体系的构建及其在功能性成分营养和安全性评价中的应用，2013/01-2015/12,60万元，已结题，主持。 7.国家科技支撑计划项目，2012BAD33B08，体内脂肪代谢干预功能食品关键技术的研究，2012/01-2015/12，598万元，已结题，主持。 8.国家自然科学基金面上项目，30972051，CPA生物合成途径中关键酶的功能验证及CPA基因缺失的高安全米曲霉突变株的选育，2010/01-2013/12，35万元，已结题，主持。 9.国家转基因生物新品种培育科技重大专项，2009ZX08012-010B，食品生产过程中转基因相关物质的高通量检测技术研究，2009/01-2012/12，199万元，已结题，主持。 10.国家自然科学基金面上项目，30771514，诱导采后拮抗酵母生物防治效力的途径及相关差异蛋白的分离，2008/01-2010/12，30万元，已结题，主持。 11.国家农业科技成果转化基金，2008GB23600454，果蔬采后生防保鲜剂的应用开发及其示范，2008/01-2010/12，70万元，已结题，主持。 12.国家高科技计划（863）目标导向性课题，2007AA10Z436，基于兔单克隆抗体和微流体芯片技术的禁用兽药快速高通量检测方法的研究，2007/01-2010/12，150万元，已结题，主持。 13.国家高科技计划（863）目标导向性课题。2006AA10Z348，新型果实生物防腐保鲜剂的筛选和开发150万元，已结题，主持。研究与成果 1.全国优秀博士论文奖（2009）。 2.教育部科技进步二等奖（2010）。 3.浙江省科技进步三等奖（2009）。 4.中国商业联合会科学技术奖一等奖（2010）。 5.浙江省高校科研成果奖一等奖（2010）。 6.中国食品学会科技进步奖二等奖（2010） 7.江苏省科技进步三等奖（2013）出版著作食品安全与卫生学 20030301 现代食品生物技术（面向21世纪课程教材） 20020801 食品发酵与酿造工艺学（面向21世纪课程教材） 20011215 食品微生物学 20010101 奖励荣誉 2010获浙江省“三八红旗手”称号 2008获浙江省高校“三育人”先进个人称号 2008获浙江省教育工会事业家庭兼顾先进个人称号 2005获浙江省教育工会事业家庭兼顾先进个人称号实验室介绍食品生物技术创新团队 Food Biotechnology Innovation Team 浙江大学生物系统工程与食品科学学院下属的“食品生物技术创新团队”主要科研方向为果蔬生物防治和功能食品与分子营养。果蔬生物防治方向主要对酵母防治果蔬采后病害和果蔬生物保鲜技术进行了较为系统的研究，功能性食品研究方向包括食品功能性成分的研究及功能性食品的开发。食品生物技术创新团队现有研究人员5人，其中教授1人，副教授4人，浙大求是特聘教授1人，主要研究领域有：食品生物技术、微生物与发酵工程、食品安全和功能性食品等。近年来已主持完成了国家重大科技专项、国家科技支撑计划、“863”目标导向性课题、国家自然科学基金、省部级重点项目、重大横向课题等50余项。（团队的国际合作）。出版教材3本，获得国家科技进步二等奖1项，教育部科技进步二等奖1项，省部级科技成果奖4项，全国百优博士论文奖1项；申请国家发明专利40项已授权20项。目前已在Autophagy(IF 11.753),Hepatology(IF 11.055),Free Radical Biology&Medicine（IF 5.736），Carcinogenesis(IF 5.334)，Bioresource Technology(IF 4.494),Carbohydrate Polymers(IF 4.074),Food Chemistry(IF 3.391),PLOS ONE(IF 3.234)，International Journal of Food Microbiology(IF 3.082),Food and Bioprocess Technology(IF 2.691),Postharvest Biology and Technology(IF 2.223),等国内外期刊发表论文300多篇，其中其中被SCI、EI收录200余篇。

研究领域

食品科学食品安全食品生物技术功能性食品

近期论文

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2010年-2018年发表的文章如下： [1]Zhao Y Y,Chu Q,Shi X E,et al.Toxicity testing of four silver nanoparticle-coated dental castings in 3-D LO2 cell cultures.[J].Journal of Zhejiang University-SCIENCE B,2018,19(2):159. [2]杨芸芸,楚强,阎芙洁,郑子桓,郑晓冬,美国豆芋的营养成分和生理功能,中国粮油学报,33(2018)141-146. [3]L.Ming,Z.Yangyang,S.Cui,H.Yining,Z.Jiahui,Z.Xiaodong,Y.Ting,Characterization and overexpression of RHO1 from Cryptococcus laurentii ZJU10 activates CWI signaling pathway on enhancing the inhibition of blue mold on pears,International Journal of Food Microbiology,278(2018)1-10. [4]X.Lianghua,S.Hongming,S.Chongde,Z.Xiaodong,C.Wei,Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms,Trends in Food Science&Technology,72(2018)13-24. [5]L.Laifeng,J.Lifeng,Q.Liping,Z.Yali,C.Mianhua,W.Changlu,C.Haitao,Z.Xiaodong,Combined treatment with Rhodosporidium paludigenum and ammonium molybdate for the management of green mold in satsuma mandarin(Citrus unshiu Marc.),Postharvest Biology and Technology,140(2018)93-99. [6]Z.Jiaojiao,Z.Benrong,N.P.Ulrih,K.S.Pradeep,Z.Xiaodong,X.Jianbo,Structure-affinity relationship of dietary anthocyanin-HSA interaction,Journal of Berry Research,8(2018)1-9. [7]Z.Jiahui,J.Luhua,S.Cui,J.Lifei,L.Ming,H.Yining,Z.Xiaodong,Y.Ting,Indole-3-acetic acid inhibits blue mold rot by inducing resistance in pear fruit wounds,Scientia Horticulturae,231(2018)227-232. [8]L.Jia,C.Xuan,Y.Ting,W.Qiang,Z.Yanwen,Z.Xiaodong,L.Huangping,Effect of Cryptococcus laurentii on inducing disease resistance in cherry tomato fruit with focus on the expression of defense-related genes,Food Chemistry,254(2018)208-216. [9]H.Dongwen,X.Yang,X.Jiahong,S.Chongde,Z.Xiaodong,C.Wei,Systematic evaluation of phenolic compounds and protective capacity of a new mulberry cultivar J33 against palmitic acid-induced lipotoxicity using a simulated digestion method,Food Chemistry,258(2018)43-50. [10]S.Cui,L.Ming,F.Da,Y.Jiali,H.Yining,Z.Xiaodong,Y.Ting,Yeast cell wall induces disease resistance against Penicillium expansum in pear fruit and the possible mechanisms involved,Food Chemistry,241(2018)301-307. [11]Chu Q,Zhao Y,Shi X,et al.In vivo-like 3-D model for sodium nitrite-and acrylamide-induced hepatotoxicity tests utilizing HepG2 cells entrapped in micro-hollow fibers:[J].Scientific Reports,2017,7(9867). [12]周文文,高慧,孙亚芳,热米拉,郑晓冬,汤曦,海氏肠球菌的特殊功能——解酒和抗衰老,in:中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛,中国江苏无锡,2017,pp.2. [13]王慧俐,郑积荣,郑晓冬,印度梨形孢对芹菜的生长及营养品质的影响,中国食品学报,17(2017)124-130. [14]X.Yang,L.Yuting,B.Tao,Z.Xiaodong,C.Wei,W.Jianxu,A recyclable protein resource derived from cauliflower by-products:potential biological activities of protein hydrolysates,Food Chemistry,221(2017)114-122. [15]S.Xu,Z.Ni,L.Ma,X.Zheng,Control of Alternaria Rot of Cherry Tomatoes by Food-Grade Laurus Nobilis Essential Oil Microemulsion,Journal Of Food Safety,37(2017). [16]X.Shixiang,N.Zhendan,M.Luyao,Z.Xiaodong,Control of Alternaria rot of cherry tomatoes by food-grade Laurus nobilis essential oil microemulsion,Journal of Food Safety,37(2017)e12286-e12286. [17]Y.Jiali,S.Cui,Z.Yangyang,F.Da,Z.Xiaodong,Y.Ting,Induced resistance in tomato fruit by gamma-aminobutyric acid for the control of alternaria rot caused by Alternaria alternata,Food Chemistry,221(2017)1014-1020. [18]Y.Fujie,Y.Yunyun,Y.Lushuang,Z.Xiaodong,Effects of C-glycosides from Apios americana leaves against oxidative stress during hyperglycemia through regulating mitogen-activated protein kinases and nuclear factor erythroid 2-related factor 2,J.Agric.Food Chem.,65(2017)7457-7466. [19]Y.Fujie,C.Xin'an,Z.Xiaodong,Protective effect of mulberry fruit anthocyanin on human hepatocyte cells(LO2)and Caenorhabditis elegans under hyperglycemic conditions,Food Research International,102(2017)213-224. [20]Y.Fujie,Z.Xiaodong,Anthocyanin-rich mulberry fruit improves insulin resistance and protects hepatocytes against oxidative stress during hyperglycemia by regulating AMPK/ACC/mTOR pathway,J.Funct.Foods,30(2017)270-281. [21]D.Fu,Y.Sun,C.Yu,X.Zheng,T.Yu,H.Lu,Comparison of the effects of three types of aminobutyric acids on the control of Penicillium expansum infection in pear fruit,Journal Of the Science Of Food And Agriculture,97(2017)1497-1501. [22]F.Da,S.Yu,Y.Chen,Z.Xiaodong,Y.Ting,L.Huangping,Comparison of the effects of three types of aminobutyric acids on the control of Penicillium expansum infection in pear fruit,Journal of the Science of Food and Agriculture,97(2017)1497-1501. [23]徐冬冬,楚强,杨芸芸,吕相敏,章燕珍,郑晓冬,可用于功能性成分研究的Caco-2细胞中空纤维反应器的构建,浙江大学学报(农业与生命科学版),42(2016)401-410. [24]戚利潮,杨芸芸,郑子桓,郑晓冬,美国豆芋不同部位生化特征成分分析,浙江农业科学,57(2016)529-534. [25]卢黄娉,郑晓冬,几丁质对海洋拮抗酵母防治梨果实采后青霉病的影响,中国食品学报,16(2016)151-158. [26]高慧,蒋晶,孙亚芳,沈立荣,郑晓冬,周文文,姜黄素副产品在果脯蜜饯生产中的防腐抑菌效果,食品与发酵工业,42(2016)112-116. [27]X.Yang,B.Tao,H.Wen,C.Wei,Z.Xiaodong,W.Jianxu,Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from cauliflower by-products protein hydrolysate,Process Biochemistry,51(2016)1299-1305. [28]C.Wei,X.Yang,Z.Lingxia,S.Hongming,Z.Xiaodong,Blackberry subjected to in vitro gastrointestinal digestion affords protection against Ethyl Carbamate-induced cytotoxicity,Food Chemistry,212(2016)620-627. [29]C.Wei,S.Hongming,X.Yang,B.Tao,Z.Xiaodong,Protective effect of wild raspberry(Rubus hirsutus Thunb.)extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestion,Food Chemistry,196(2016)943-952. [30]W.Tao,J.Zenghong,Y.Jinjin,L.Hairong,Z.Xiaodong,Anti-obesity effects of artificial planting blueberry(Vaccinium ashei)anthocyanin in high-fat diet-treated mice,International Journal of Food Sciences and Nutrition,67(2016)257-264. [31]W.Tao,Y.Jinjin,Z.Guohua,L.Hairong,Z.Xiaodong,Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice,Molecular Nutrition and Food Research,60(2016)687-694. [32]K.Qingjun,R.Xueyan,T.Lidan,Z.Xiaodong,W.Zhidong,P.Yuanjiang,The mechanism of action of pterostilbene in Xinjiang wine grape against the growth of Geotrichum citri-aurantii,Food Biotechnology,30(2016)173-188. [33]G.Jun,Z.Xin,W.Huili,Y.Ting,M.Ying,Z.Xiaodong,Expression of the LePR5 gene from cherry tomato fruit induced by Cryptococcus laurentii and the analysis of LePR5 protein antifungal activity,Postharvest Biology and Technology,111(2016)337-344. [34]S.Haizhao,Z.Zihuan,W.Jianan,L.Jia,C.Qiang,Z.Xiaodong,White pitaya(Hylocereus undatus)juice attenuates insulin resistance and hepatic steatosis in diet-induced obese mice,PLoS ONE,11(2016)e0149670[0149614pp.]-e0149670[0149614pp.]. [35]S.Haizhao,H.Wen,Y.Fujie,X.Dongdong,C.Qiang,Z.Xiaodong,Dietary Phaseolus vulgaris extract alleviated diet-induced obesity,insulin resistance and hepatic steatosis and alters gut microbiota composition in mice,J.Funct.Foods,20(2016)236-244. [36]S.Haizhao,W.Tao,X.Dongdong,C.Qiang,L.Dingbo,Z.Xiaodong,Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice,Nutrition,32(2016)827-833. [37]S.Haizhao,C.Qiang,X.Dongdong,X.Yang,Z.Xiaodong,Purified betacyanins from Hylocereus undatus peel ameliorate obesity and insulin resistance in high-fat-diet-fed mice,J.Agric.Food Chem.,64(2016)236-244. [38]S.Haizhao,L.Jia,T.Qiong,Z.Xiaodong,Mulberry ethanol extract attenuates hepatic steatosis and insulin resistance in high-fat diet-fed mice,Nutrition Research,36(2016)710-718. [39]Y.Fujie,Z.Ji,Z.Lingxia,Z.Xiaodong,Mulberry anthocyanin extract regulates glucose metabolism by promotion of glycogen synthesis and reduction of gluconeogenesis in human HepG2 cells,Food&Function,7(2016)425-433. [40]Y.Fujie,D.Guanhai,Z.Xiaodong,Mulberry anthocyanin extract ameliorates insulin resistance by regulating PI3K/AKT pathway in HepG2 cells and db/db mice,Journal of Nutritional Biochemistry,36(2016)68-80. [41]F.Da,X.Hualing,Y.Chen,Z.Xiaodong,Y.Ting,Colloidal chitin reduces disease incidence of wounded pear fruit inoculated by Penicillium expansum,Postharvest Biology and Technology,111(2016)1-5. [42]杨佳丽,张杨扬,傅达,曾丽珍,郑晓冬,余挺,γ-氨基丁酸对樱桃番茄黑斑病的诱导抗性初探,in:中国植物病理学会2015年学术年会,中国海南海口,2015,pp.1. [43]郭峻,郑晓冬,LePR5蛋白对樱桃番茄果实黑腐病的抑制,in:中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛,中国辽宁大连,2015,pp.1. [44]J.Zhu,X.Chen,W.Yang,Z.Fu,M.Qiu,X.Zheng,W.Liu,J.Fang,A Novel AC Loss Measurement Technology for High Temperature Superconducting Cable With Large Current Capacity Using a Compensation Coil,Ieee Transactions on Applied Superconductivity,25(2015). [45]Z.Yangyang,Z.Lizhen,Y.Jiali,Z.Xiaodong,Y.Ting,6-Benzylaminopurine inhibits growth of Monilinia fructicola and induces defense-related mechanism in peach fruit,Food Chemistry,187(2015)210-217. [46]C.Wei,Z.Shimiao,Z.Xiaodong,A new function of Chinese bayberry extract:protection against oxidative DNA damage,LWT--Food Science and Technology,60(2015)1200-1205. [47]X.Shixiang,N.Zhendan,Z.Xiaodong,Microemulsion loaded with Laurus nobilis oil inhibited the growth of Penicillium expansum and the production of patulin,Journal of Food Protection,78(2015)250-250. [48]Z.Ruiyu,Y.Ting,G.Shuanghuan,H.Hao,Z.Xiaodong,P.Karlovsky,Effect of the yeast Rhodosporidium paludigenum on postharvest decay and patulin accumulation in apples and pears,Journal of Food Protection,78(2015)157-163. [49]Z.Ruiyu,K.Feussner,W.Tao,Y.Fujie,P.Karlovsky,Z.Xiaodong,Detoxification of mycotoxin patulin by the yeast Rhodosporidium paludigenum,Food Chemistry,179(2015)1-5. [50]Z.Lizhen,Y.Chen,F.Da,L.Huangping,Z.Ruiyu,L.Laifeng,Z.Xiaodong,Y.Ting,Improvement in the effectiveness of Cryptococcus laurentii to control postharvest blue mold of pear by its culture in beta-glucan amended nutrient broth,Postharvest Biology and Technology,104(2015)26-32. [51]L.Laifeng,W.Jianxu,Z.Ruiyu,L.Huangping,Z.Xiaodong,Y.Ting,Transcript profiling analysis of Rhodosporidium paludigenum-mediated signalling pathways and defense responses in mandarin orange,Food Chemistry,172(2015)603-612. 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