蔡圣宝
发布时间:2016-10-13

蔡圣宝,男,汉,1983.10,副教授,博士

研究方向:食品营养、安全与健康;

E-mail:caicau2009@126.com

主要学习工作简历和主要学术兼职

2015/11–至今,昆明理工大学云南省食品安全研究院,副教授;2013/08–2015/10,昆明理工大学云南省食品安全研究院,讲师;2009/09 – 2013/06,中国农业大学,食品科学与营养工程学院,工学博士;

2006/09–2009/06,中国科学院海洋研究所,海洋药物专业,硕士;

2002/09 – 2006/06,安徽大学,生命科学院,学士

近年来主持的科研项目

1.国家自然科学基金地区基金 批准号:31660461;名称:基于离体模型对丽江青刺果多酚在胃肠中吸收、代谢及转运机制的研究

2.国家自然科学基金青年基金  批准号:31401503;名称:发酵墨江紫米抑制HepG2细胞内甘油三酯沉积的作用及机理研究

3.云南省应用基础研究面上项目  批准号:2014FB120;名称:发酵苦荞抑制巨噬细胞炎症反应的作用及机理研究

4.省级人才培养项目(科研启动基金) 批准号:14118781;名称:青稞抑制HepG2细胞脂肪变性的活性成分及作用机理研究

 

近年来发表的学术论文

1. Dan Sun, Shiqi Huang, Shengbao Cai*(通讯作者), Jianxin Cao, Pen Han. Digestion property and synergistic effect on biological activity of purple rice (Oryza sativa L.) anthocyanins subjected to a simulated gastrointestinal digestion in vitro. Food Research International, 第78卷, 114-123页, 2015

Shengbao Cai, Fengyi Gao, Xudong Zhang, Ou Wang, Wei Wu, Songjie Zhu, Di Zhang, Feng Zhou, Baoping Ji. Evaluation of γ-aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi. Journal of Food Science and Technology, 第51卷, 2544-2551, 2014

3. Shengbao Cai, Ou Wang, Wei Wu, Songjie Zhu, Feng Zhou, Baoping Ji*, Fengyi Gao, Di Zhang, Jia Liu , Qian, Cheng. Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids and antioxidant activities of subfractions from oats (Avena sativa L.). Journal of Agricultural and Food Chemistry, 第60卷, 507-513页, 2012

4. Shengbao Cai, Ou Wang, Mengqian Wang, Jianfeng He, Yong Wang, Di Zhang, Feng Zhou, Baoping Ji*. In vitro inhibitory effect on pancreatic lipase activity of subfractions from ethanol extracts of fermented oats (Avena sativa L.) and synergistic effect of three phenolic acids. Journal of Agricultural and Food Chemistry, 第60卷, 7245?7251页, 2012

5. Shengbao Cai, Chen Huang, Baoping Ji*, Feng Zhou, Mitchell L. Wise, Di Zhang, Peiying Yang. In vitro antioxidant activity and inhibitory effect, on oleic acid-induced hepatic steatosis, of fractions and subfractions from oat (Avena sativa L.) ethanol extract. Food Chemistry, 第124卷, 900-905页, 2011

6. Fengyi Gao△, Shengbao Cai△, Yingna Wang, Yujie Xia, Baoping Ji*. Production of oat-based synbiotic beverage by two-stage fermentation with Rhizopus oryzae and Lactobacillus acidophilus. Journal of Food, Agriculture & Environment, 第10卷, 175-179页, 2012 (并列第一作者)

7. Qian Cheng, Shengbao Cai, Dejiang Ni, Ruojun Wang, Feng Zhou, Baoping Ji*, Yuqiong Chen*. In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea. Journal of Food Science and Technology, 第52卷, 928-935, 2015

8. Xiaoxuan Guo, Xiaohong Sha, Jia Liu, Shengbao Cai, YongWang, Baoping Ji*. Chinese Purple Yam (Dioscorea alata L.) Extracts Inhibit Diabetes-Related Enzymes and Protect HepG2 Cells Against Oxidative Stress and Insulin Resistance Induced by FFA. Food Science and Technology Research, 第21卷, 677-683, 2015

9. Xiaoxuan Guo, Xiaohong Sua, Shengbao Cai, Ou Wang, Baoping Ji*. An tiglycative and Antioxidative Properties of Ethyl Acetate Fraction of Chinese Purple Yam (Dioscorea alata L.) Extracts. Food Science and Technology Research,第21卷, 563-571, 2015

10. 王春丽, 黄士淇, 孙丹, 蔡圣宝*(通讯作者). 丝状真菌发酵小麦麸皮中酚类物质抑制胰脂肪酶活性和HepG2细胞内甘油三酯沉积的作用. 食品与发酵工业, 第42卷, 61-66页, 2016

11. 孙丹, 黄士淇, 蔡圣宝*(通讯作者). 不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响. 食品与发酵工业, 第42卷, 141-147页, 2016

 

承担课程

本科课程

《食品营养学》和《人体免疫学概论》

研究生课程

《发酵技术前沿讲座》

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