敬     璞 职       称： 教授 所属学科： 食品科学与工程 研究方向： 1. 食物组分化学与营养                   2. 营养素质量控制 联系电话： 021-34207074 电子邮箱： pjing@sjtu.edu.cn 联系地址：农生A楼0-205

 

个人简介   

2006年在美国俄亥俄州立大学获得食品科学与营养博士学位，2006-2007年在美国继续从事博士后研究。2020年入选四川省高层次人才计划。现担任上海食品添加剂协会学术委员、美国食品工业家学会(IFT)会员、中国机械工程学会包装与食品工程分会委员、美国化学学会(ACS)会员。《Antioxidants》客座主编、《Journal of Food Science》期刊副主编。主要研究方向是食品组分化学与功能营养，包括功效成分分离优化及结构鉴定、构效性关系、稳定性及化学改性研究，以及在种植、加工、贮藏过程中食品功效成分的调控研究。先后承担17项课题，包括2项十三五重点研发、3项国家自然科学基金面上项目。参与5项包括美国农业部项目、国家科技支撑项目。发表论文80余篇，其中52篇SCI收录。参与英文专著编写5部、普通高等教育“十二五”规划教材2部（第2主编和第1副主编），授权发明专利13项。

 

主要成果：

主持科研项目：

1.2020-2023，国家自然基金面上项目（21978169），基于镶嵌式样“染色”的花青素与食源性蚕丝蛋白互作机理研究。

2.2021-2022，泸州品创科技有限公司“滋味大曲品质提升及免疫调节功能评价研究”。

3.2021-2022，广州威伦食品公司“基于绿色化学改性法的甜菜红稳定化关键技术研究”。

4.2018-2020，十三五国家重点研发计划（2018YFD0700200），典型农特产品干燥过程中化学成分、生物活性及品质指标的变化规律研究。

5.2018-2020，广东省重点领域研发计划（2018B020239001），新型果蔬汁物性修饰及高效复合技术。

6.2016-2020，十三五国家重点研发计划（2016YFD0400200），食品组分结构与品质功能过程调控理论体系构建。

7.2017-2019，弘正道（中国）中药研究有限公司“香菇产地资源分析及质量控制技术研究” 。

8.2014-2017，国家自然基金面上项目（31371756），飞燕草素衍生物超分子共色体结构与功能关系的研究。

9.2011-2013，国家自然基金面上项目（31071530），芳香族酰基化花青素微观构象与生物活性关系的研究。

10.2009-2012，江苏省自然科学基金（BK2009217），萝卜芳香酰基化花青素的微观构象与生物活性关系的研究。

11.2017-2018，广州威伦食品有限公司“天然色素稳定化研究” 。

12.2016-2017，无限极（中国）集团项目“保健食品中多种激素类化合物的检测技术研究”。

13.2015-2016，德贝康爱企业横向项目“基于抗生素相关性腹泻模型的肠道菌群调节与改善研究” 。

14.2015，锦江麦德龙现购自运有限公司项目“上海市传统农贸市场与现代商超鲜猪/牛肉质量研究”。

15.2015-2016，无限极（中国）集团项目“保健食品潜在风险物质的研究与预防”。

16.2013-2014，无限极（中国）集团项目“无限极保健食品多糖功效成分研究和营养成分研究”。

17.2014-2015，海南椰岛集团企业项目“皂苷测定方法的开发”。

18.2007-2010，教育部留学基金（1621360013），中国萝卜花青素分子结构分析及其功能研究。

19.2007-2009，江苏大学高级人才启动基金项目（1283000304），花青素富集型萝卜的品种选育及花青素作为天然色素和功能性原料的加工可行性研究。

 

参与项目

1. 2019-2020，四川省省院省校科技合作研发（2019YFSY0010），大花红景天色素基于抗衰老功效的定性制备技术研究。

2. 2015-2016，四川省科技成果转化项目（2015JY0266）， 大花红景天色素分离、鉴定及营养功效评价的研究。

3. 2014，海南省应用技术研发与示范推广专项（ZDXM2014008），基于预防酒精性肝损伤的紫薯色素高质化制备关键技术研究。

4. 2008-2010，十一五国家支撑计划子课题（2008BAD94B07-03），海洋生理活性物质的功效研究。

5. 2004-2006, 美国农业部USDA-NRI competitive grant（2004-35503-15190）, Expanding the market of anthocyanin-rich commodities through the characterization of components with biological activity。

 

近期代表性论文(2018-2022):

1.Ma, Z.; Guo A.Q., J.; Jing, P*. Advances in dietary proteins binding with co-existed anthocyanins in foods: driving forces, structure-affinity relationship, and functional and nutritional properties, Critical Reviews in Food Science and Nutrition, 2022.

2.Yin, S.J.; Liang, T.S.; Jiao, S.S; Jing, P*. Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran. Food Research International, 2022, 157, 111328.

3.Ma, Z.; Cheng, J.; Jiao, S.S.; Jing, P*. Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics. International Journal of Food Science and Technology, 2022, 57(4): 2267-2276.

4.Wen, X.Y.; Jing, P*. Dietary cerebrosides in seven edible mushrooms: One step detection, quantification, and Si-SPE assisted isolation, Journal of Food Composition and Analysis, 2022, 108: 104452.

5.Liu, J.H.; Cheng, J.; Ma Z.; Liang, T.S.; Jing, P*. Interaction characterization of zein with cyanidin-3-O-glucoside and its effect on the stability of mulberry anthocyanins and protein digestion. Journal of Food Science, 2022, 87(1): 141-152.

6.Zhang, N.; Jing, P*. Anthocyanins in Brassicaceae: Composition, stability, bioavailability, and potential health benefits. Critical Reviews in Food Science and Nutrition, 2022, 62(8): 2205-2220.

7.Lou, Y.C.; Jing, P*. DFT study of the stabilization effect on anthocyanins via secondary interactions. Food Chemistry: Molecular Sciences. 2021, 3: 100057.

8.Zhang, N.; Jiao, SS; Jing, P*. Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegans. Antioxidants, 2021, 10(6): 930.

9.Liang, TS; Jiao, SS; Jing, P*. Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activity. Journal of Food Science. 2021, 86(6): 2445-2456.

10.Tang , YJ; Jiang, YN; Jing , P.; Jiao, SS*. Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change. Innovative Food Science and Emerging Technologies. 2021, 70: 102688.  

11.Jiao SS; Zhang HJ, Liao MJ, Hayouka Zvi, Jing P *. Investigation of the Potential Direct and Cross Protection Effects of Sublethal Injured Salmonella Typhimurium Induced by Radio Frequency Heating Stress. Food Research International, 2021, 150, 110789.  

12.Subramaniam, S; Zhang, ZT; Jiao, SS; Jing, P*. Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Comprehensive Reviews in Food Science and Food Safety. 2021, 20(3): 2560-2595.

13.Lou, Y.；Jing, P*. Molecular interaction of protein-pigment C-phycocyanin with bovine serum albumin in a gomphosis structure inhibiting amyloid formation, International Journal of Molecular Sciences, 2021, 21(21), 8207.

14.Prasanna, G; Jing, P*. Self-assembly of N-terminal Alzheimer’s β-amyloid and its inhibition, Biochemical and Biophysical Research Communications, 2021, 534: 950-956.

15.Prasanna, G; Jing, P*. Polyphenol binding disassembles glycation-modified bovine serum albumin amyloid fibrils. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2021, 246:119001

16.Zhang, N., Zhang, Z., Xu, W., & Jing, P*. TMT-based quantitative proteomic analysis of hepatic tissue reveals the effects of dietary cyanidin-3-diglucoside-5-glucoside-rich extract on alleviating D-galactose-induced aging in mice. Journal of Proteomics, 2021, 232: 104042.

17.Prasanna, G; Jing, P*. Polyphenols redirects the self-assembly of serum albumin into hybrid nanostructures. International Journal of Biological Macromolecules, 2020, 164(1) 3932-3942.

18.Subramaniam, S; Wen, X.; Jing, P*. One-step microwave curing-dehydration of Gastrodia elata Blume: Relationship between phytochemicals, water states and morphometric characteristics. Industrial Crops and Products,2020,153:112579

19.Subramaniam, S; Wen, X.; Zhang, N.; Jing, P*. Changes in the morphometric, textural and aromatic characteristics of shiitake mushrooms during combined humid-convective drying, Drying Technology, 2021, 39(16): 2206-2217.

20.Zhao, H.; Ma, Z.; Jing, P*. Interaction of soy protein isolate fibrils with betalain from red beetroots: Morphology, spectroscopic characteristics and thermal stability, Food Research International, 2020, 135: 109289.

21.Tong, X; Prasanna, G.; Zhang, N; Jing, P*. Spectroscopic and molecular docking studies on the interaction of phycocyanobilin with peptide moieties of C-phycocyanin，Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2020, 236: 118316

22.Ma, Z.; Jing, P*. Stabilization of black rice anthocyanins by self-assembled silk fibroin nanofibrils: Morphology, spectroscopy and thermal protection，International Journal of Biological Macromolecules, 2020,146: 1030-1039

23.Xu, W.; Zhang, N.; Zhang, Z.; Jing, P*. Effects of dietary cyanidin-3-diglucoside-5-glucoside complexes with rutin/Mg(II) against H2O2-induced cellular oxidative stress, Food Research International, 2019, 126: 108591.

24.Liang, T.; Zhang, Z.; Jing, P*.Black rice anthocyanins embedded in self-assembled chitosan/chondroitin sulfate nanoparticles enhance apoptosis in HCT-116 cell. Food Chemistry, 2019, 301: 125280.

25.Ma, Z.; Prasanna, G.; Jiang, L.; Jing, P*. Molecular interaction of cyanidin-3-O-glucoside with ovalbumin: insights from spectroscopic, molecular docking and in vitro digestive studies, Journal of Biomolecular Structure and Dynamics, 2019,38(6):1858-1867

26.Zhang, N.; Liang, T.S.; Jin, Q.; Shen, C.; Zhang, Y.; Jing, P*. Chinese yam (Dioscorea opposita Thunb.) alleviates antibiotic-associated diarrhea, modifies intestinal microbiota, and increases the level of short-chain fatty acids in mice. Food Research International, 2019, 122. 191-198.

27.Zhang, N.; He, Z. J.; He, S. Y.; Jing, P.*. Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties. Food Research International, 2019, 116, 810-818.

28.He, S.; Zhang, N.; Jing, P.*. Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological properties. Rsc Advance, 2019, 9, 4530-4538.

29.Prasanna, G.; Jing, P.*. Spectroscopic and molecular modelling studies on glycation modified bovine serum albumin with cyanidin-3-O-glucoside, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2018, 204:708-716.

30.Qian, BJ; Tian, CC; Ling, XH; Yu, LL; Ding, FY; Huo, JH; Zhu, LC; Wen, YL; Zhang, JH; Jing, P.*. miRNA-150-5p associate with antihypertensive effect of epigallocatechin-3-gallate revealed by aorta miRNome analysis of spontaneously hypertensive rat, Life Sciences, 2018, 203: 193-202.

31.Prasanna, G.; Jing, P.*. Cyanidin-3-O-glucoside functions like chemical chaperone and attenuates the glycation mediated amyloid formation in albumin. Archives of Biochemistry and Biophysics, 2018, 643: 50-56.

32.Cai, Z.; Song, L.; Qian, B.; Ren, J.; Jing, P.*; Indrawati Oey*. Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice, Food Chemistry, 2018, 245:463-470.

33.Cheng, J.; He, S.Y.; Wan, Q.; Jing, P.*. Multiple fingerprinting analyses in quality control of Cassiae Semen polysaccharides, Journal of Chromatography B, 2018, 1077–1078:22-27.

 

代表性授权发明专利：

1. 敬璞，马真，一种提高黑米色素稳定性的方法，CN201810183250.1 授权

2. 敬璞，张楠，一种含有桑葚花青素复合物的制备方法，CN20180199928.5

3. 敬璞, 陆漫漫, 蔡湛, 一种含有花青素的复合物的制备方法, ZL 201610284097.2 授权

4. 敬璞，赵淑娟，蔡湛，陆漫漫，用于饮料中总皂苷含量检测的提纯及检测方法， ZL201510154340.4授权

5. 敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，提取枸杞中多糖的方法及其多糖的应用, ZL201410473364.1 授权

6. 敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，一种桑椹抗氧化多糖及其制备方法， ZL 201410473365.6 授权

7. 敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，一种银耳功能性多糖的制备及应用，ZL201410475033.1授权

8. 敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，袁芳豪，一种金针菇多糖及其制备与应用，ZL201410475031.2 授权

9. 敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，袁芳豪，一种菊花多糖的提取工艺及应用，ZL201410475017.2授权

10. 敬璞，李平凡，钱炳俊，隋中泉，赵淑娟，花色苷抗氧化活性三维定量构效关系模型的构建方法，ZL201310022097.1授权

11. 敬璞，钱炳俊，赵淑娟，隋中泉，孙向军, 一种从萝卜皮中分离制备四种天竺葵素衍生物的方法, ZL201210557286.4 授权

12. 敬璞，董英，赵淑娟，孙向军，沈珊齐，一种从茄子皮中分离制备高纯度酰化的飞燕草素衍生物的方法,ZL201210279247.

13. 敬璞，董英，方池，赵淑娟，叶天，一种从萝卜发酵液中分离花色苷色素和乳酸的方法, ZL201210285489.2.

 

代表性专著或译著：

1. 敬璞，吴金鸿, 食品加工过程中品质调控模型与可视化平台应用。化工出版社，2021

2. Jing, P.; Giusti, MM. Analysis of Anthocyanins in Biological Samples. In “Anthocyanins in Health and Disease”. Edited by Wallace, TC; Giusti, MM. Boca Raton: CRC Press. 2013

3. Jing, P.; Hu, ZX. Oats - Food, nutrition, and health, in “Cereals and Pulses: Nutraceutical Properties and Health Benefits”, Yu, Liangli L.; Tsao, Rong; Shahidi, Fereidoon (Eds.). John Wiley & Sons 2012

4. Jing, P.; Giusti, MM Contribution of berry anthocyanins to their chemopreventive properties, in “Berries and cancer prevention”, Stoner, Gary D; Navindra Seeram (Eds.). Springer Publisher. 2011.

5. Giusti, MM; Jing, P. Natural Pigments of Berry Fruits: Functionality and Application, Chapter 4 in book project “Berry fruit: Value-added products for health promotion”, Yanyun Zhao (Ed.). CRC Press. 2007.

6. Giusti, MM; Jing, P. Analysis of Anthocyanins, Chapter 6.3 in book project “Food Colorants: Chemical and Functional Properties”, Carmen Socaciu (Ed.) CRC Press. 2007

7. 敬璞，第一副主编,《食品文化简论》（普通高等教育“十二五”规划教材）, 中国轻工业出版社出版，2012

8. 敬璞, 第二主编，食品化学实验（普通高等教育“十二五”规划教材），林业出版社，2014

9. 敬璞；沈立荣. 转基因食品的安全性. 丁晓雯，沈立荣编著. 食品安全导论. 中国林业出版社, 2008