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研究领域

1. 藻胆蛋白光敏剂抗肿瘤药物的研究 2. 与肿瘤发生相关的蛋白质功能的研究 3. 细胞营养与功能食品

近期论文

查看导师新发文章 (温馨提示:请注意重名现象,建议点开原文通过作者单位确认)

1. 黄蓓、李振刚、王广策等。R-藻红蛋白色基多肽对肿瘤细胞光动力杀伤作用的实验研究。中国科学技术大学学报。2001(2): 241-245。 2. Bei Huang, Wang Guangce,Li Zhengang et al。The Experimental Research of R-Phycoerythrin Subunits on Cancer Treatment: A New Photosensitizer in PDT。Cancer Biotherapy& Radiopharmaceuticals. 2002(1): 35-41. 3. Bei Huang, Gavin Porter , Expression study of proline-rich Akt-substrate PRAS40 in the cell survival pathway and carcinogenesis。Acta Pharmacologica Sinica, 2005, 26 (10); 1253-1258. 4.刘康武黄蓓谭阳吴东明,PRAS40与14-3-3蛋白各亚型相互作用的酵母双杂交系统检测,生物工程学报,2007.23(4):652-656 5. 郭瑞勇,黄蓓,左漫漫 等,藻蓝蛋白亚基脂质体制备及光动力学抗肿瘤作用实验。药学学报。2008,43(10) 6. 左漫漫,黄蓓,周桃,夏睿。藻蓝蛋白亚基脂质体光动力学抗乳腺癌细胞的实验研究。激光生物学报。2009,(6):716-721。 7.ZHOU Tao, HANG Bei, ZUO Manman, Guo Ruiyong, Wang Yongzhong。The phototoxicity of Phycocyanin Subunit was enhanced by PEGylated liposome against breast cancer. Journal of university of science and technology of china. 2011.41(1):35-44. 8.Yu Bai, Tao Zhou, Hanyan Sun, Haian Fu, Bei Huang. 14-3-3 Interacts with LKB1 via Recognizing Phosphorylated Threonine336 Residue and Suppresses LKB1 Kinase Function. FEBS Letters. 2012 (586):1111-1119 9. Cunyan Wang, Yu Wang, Tao Zhou, xinyan Wang,Yu Bai, Yucheng Li,. Bei Huang. Photosensitization of Phycocyanin extracted from Microcystis in Human hepatocelluler cancinoma cells: implication of Mitochondria-dependent apoptosis. Journal of Photochemistry and Photobiology B: Biology. 2012 (117):70-79.) 10.Tao Zhou, Lili Ye, Yu Bai, Aiming Sun, Bryan Cox, Dahai Liu1, Yong Li, Dennis Liotta, James P. Snyder, Haian Fu, Bei Huang。Autophagy and apoptosis in hepatocellular carcinoma induced by EF25-(GSH)2; A novel curcumin analog. PLOS one. 2014, 9(9):1-13. ( e107876) 11.Jie Liang, Zi-jian Liu, Zi-han Wu, Xin-yan Wang, He-wen Lu, Bei Huang. Study on photoactivatable toxicity of phycobiliprotein from Microcystis aeruginosa as potential photoinsecticide.J.Appl.Phycol. 2015.(DOI 10.1007/s10811-015-0766-3)。P1-10. 12.李茜,黄伟,黄蓓.富硒螺旋藻对急性高血脂症小鼠血脂水平的影响.食品科学。2016,37(1):194-197.

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