梅素欢

发布日期：2022-03-17浏览次数：

梅素欢，1993年出生，女，博士，讲师，校聘教授，硕士生导师。江西农业大学第“五类人才”引进至生物科学与工程学院从事教学和科研工作。近年来在Food Research International、Food Chemistry、Critical Reviews in Food Science and Nutrition、Food and Chemical Toxicology和Journal of Agricultural and Food Chemistry等期刊共发表科研论文12篇，第一作者8篇，SCI一区top 论文6篇。担任Food & Medicine Homology期刊的青年编委。

联系方式E-mail: suhuan.mei@jxau.edu.cn

一、研究方向：

主要研究领域为天然产物的研究，涉及食品营养学和细胞生物学。研究方向为：

1、农副产品中功能性成分的分离和活性评价。

2、代谢组学技术和肠道菌群分析技术研究天然活性成分对肠道健康的影响。

3、网络药理学、计算机毒理学和细胞生物学研究天然产物的安全性。

4、食品加工过程中化学和功能变化机制。

二、教育经历

2022.12 - 2023.12，不列颠哥伦比亚大学，联合培养博士研究生。导师：Dr. David D Kitts；

2019.09 - 2023.12，江苏大学，食品科学与工程，博士研究生。导师：陈秀敏 教授；

2017.09 - 2019.06，山东师范大学，食品工程，硕士研究生。导师：耿越 教授、王骏 研究员；

2013.09 - 2017.06，山东师范大学，食品科学与工程，本科。

三、工作经历

2024.03 - 至今，江西农业大学，讲师、校聘教授。

四、主持课题

江西农业大学博士启动经费，2024.03 - 至今，30万元。

五、代表性研究成果

  1. Mei, S., Kitts, D.D. and Chen, X., 2024. Coffee leaf polyphenol-rich extracts alleviated lipopolysaccharide-induced intestinal barrier dysfunction: Insights from a Caco-2/U937 co-culture model. Food Bioscience. 61, 104639. https://doi.org/10.1016/j.fbio.2024.104639.

  2. Mei, S. and Chen, X., 2023. Combination of HPLC–orbitrap-MS/MS and network pharmacology to identify the anti-inflammatory phytochemicals in the coffee leaf extracts. Food Frontiers. 4, 1395–1412. https://doi.org/10.1002/fft2.248.

  3. Mei, S., Ding, J., & Chen, X. 2023. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking. Food Research International, 112760. https://doi.org/10.1016/j.foodres.2023.112760.

  4. Mei, S., and Chen, X. 2022. Investigation into the anti-inflammatory mechanism of coffee leaf extract in LPS-induced Caco-2/U937 co-culture model through cytokines and NMR-based untargeted metabolomics analyses. Food Chemistry: 134592. https://doi.org/10.1016/j.foodchem.2022.134592.

  5. Mei, S., Perumal, M., Battino, M., Kitts, D. D., Xiao, J., Ma, H., and Chen, X. 2021. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety. Critical Reviews in Food Science and Nutrition 63(18), 3046-3064. https://doi.org/10.1080/10408398.2021.1983767.

  6. Mei, S., Ma, H., and Chen, X.,2021, Anticancer and anti-inflammatory properties of mangiferin: A review of its molecular mechanisms. Food and Chemical Toxicology,149:111997. https://doi.org/10.1016/j.fct.2021.111997.

  7. Mei, S., Song, X., Wang, Y., Wang, J., Su, S., Zhu, J., and Geng, Y. 2019. Studies on Protection of Astaxanthin from Oxidative Damage Induced by H2O2 in RAW 264.7 Cells Based on 1H NMR Metabolomics. Journal of Agricultural and Food Chemistry, 67(49): 13568-13576. https://doi.org/10.1021/acs.jafc.9b04587.