学院简介

深圳大学高等研究院是深圳大学于2014年成立的一个包含本科与研究生培养、侧重跨学科教学与学术研究的校内综合办学单位。作为深圳大学内部探索全面改革创新的学术特区,高等研究院与香港和海外著名高校合作,借鉴国内外研究型大学通行的管理模式,引进具有一流视野的资深教授和发展潜力的青年教师,营造与国际接轨的学术氛围和培养环境,开展卓越的教学、研究和管理工作。

人员信息

周倩

博士,副研究员

联系邮箱:qzhou@szu.edu.cn

通讯地址:深圳大学沧海校区L4理工楼二楼办公室,518060


教育背景:

2015.07-2019.07:香港大学,生物科学,博士

2008.09-2011.03:浙江大学,食品科学,硕士

2004.09-2008.06:华中农业大学,食品科学与工程,学士


工作经历:

2020.12至今:深圳大学,高等研究院,副研究员

2019.08-2020.11:香港大学,生物科学,博士后

2011.07-2015.06:农夫山泉股份有限公司,研发工程师


学术兼职:

Journal of Functional Foods审稿人。


研究兴趣:

1. 利用微生物代谢调控AGEs诱导的机体损伤

2. 功能性植物化合物的分离纯化及其对代谢综合征的保护作用


代表性论文(近五年):

1. Xu, H., Zhou, Q., Liu, B., Cheng, K. W., Chen, F., and Wang, M.*. Neuroprotective Potential of Mung Bean (Vigna radiata L.) Polyphenols in Alzheimer's Disease: A Review. Journal of Agricultural and Food Chemistry, 2021, 69(39): 11554-11571.

2. Zhou, Q., Wang, L., Liu, B., Xiao, J., Cheng, K. W., Chen, F., and Wang, M.*. Tricoumaroylspermidine from rose exhibits inhibitory activity against ethanol-induced apoptosis in HepG2 cells. Food and Function, 2021, 12(13): 5892-5902.

3. Zhang, N., Zhou, Q., Fan, D., Xiao, J., Zhao, Y., Cheng, K.W.*, and Wang, M.*. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects. Trends in Food Science and Technology, 2021, 111: 706-715.

4. Duan, X., Zhou, Q., Wan, J. M. F.*, and Yu, A. C. H.*. Sonoporation generates downstream cellular impact after membrane resealing. Scientific Reports, 2021, 11: 5161.

5. Zhou, Q., Cheng, K. W., Xiao, J., and Wang, M.*. The multifunctional roles of flavonoids against the formation of advanced glycation end products (AGEs) and AGEs-induced harmful effects. Trends in Food Science and Technology, 2020, 103: 333-347.

6. Sun, Y., Gao, J., Zhou, Q.*, and Wang, M.*. The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies. Food Chemistry, 2020, 330: 127170.

7. Liu, D., He, Y., Zhou, Q.*, and Wang, M.*. The occurrence and stability of Maillard reaction products in various traditional Chinese sauces. Food Chemistry, 2020, 128319.

8. Zhou, Q.#, Cheng, K.W.#, Gong, J., Li, E.T.S, and Wang, M.*. Apigenin and its methylglyoxal-adduct inhibit advanced glycation end products-induced oxidative stress and inflammation in endothelial cells. Biochemical Pharmacology, 2019, 166: 231-241.

9. Zhou, Q., Xu, H., Yu, W., Li, E.T.S., and Wang, M.*. Anti-inflammatory effect of an apigenin-Maillard reaction product in macrophages and macrophage-endothelial cocultures. Oxidative Medicine and Cellular Longevity, 2019, 2019: 9026456.

10. Zhou Q., Gong J., and Wang M.*. Phloretin and its methylglyoxal adduct: Implications against advanced glycation end products-induced inflammation in endothelial cells. Food and Chemical Toxicology, 2019, 129: 291-300.

11. Sun, M., Shen, Z., Zhou, Q.*, and Wang, M.*. Identification of the antiglycative components of Hong Dou Shan (Taxus chinensis) leaf tea. Food Chemistry, 2019, 297: 124942.


学术报告及会议:

1. 2018.09, 第16届中国肉类科技大会,中国沈阳

报告题目:芹菜素在HUVECs中抑制AGEs的形成及其诱导的氧化应激和炎症

2. 2017.08, the 254th ACS National Meeting & Exposition,美国华盛顿特区

报告题目:Protective effects of apigenin and its MGO adducts on AGEs- and H2O2-induced damages in HUVECs

3. 2016.08, the 2nd Trilateral Meeting of SNU-JNU-HKU,韩国首尔

报告题目:Inhibit the formation of AGEs by selected phenolics in HUVECs