College Introduction

The Institute for Advanced Study (IAS) has been established at Shenzhen University to provide both undergraduate and postgraduate education, focusing on interdisciplinary teaching and research. As a special platform at Shenzhen University, IAS seeks to

Postgraduate Course

Ka Wing CHENG

Ph.D., Professor

Email: kwcheng@szu.edu.cn

Address: Room 723, Zhizhi Building, Canghai Campus, Shenzhen University


Education:

2009, The University of Hong Kong, Natural Products Chemistry & Functional Foods, Ph.D.

2005, The University of Hong Kong, Food & Nutritional Science, B. Sci.


Working Experience:

Dr. Cheng is currently Professor in Institute for Advanced Study, Shenzhen University. Before joining SZU, Dr. Cheng had worked as distinguished research fellow in Institute for Food & Bioresource Engineering, Peking University, lecturer in School of Biological Sciences, University of Hong Kong, and assistant professor in State Key Laboratory for Quality Research in Chinese Medicine, Macau University of Science and Technology. Dr. Cheng had his postdoctoral training and worked as research assistant professor in Department of Medicine, State University of New York at Stony Brook.


Awards:

2010, Li Ka Shing Prize for the best PhD thesis in the Faculties of Dentistry, Engineering, Medicine and Science in The University of Hong Kong

2009, 1st Place Award, ACS/AGFD Withycombe-Charalambous Graduate Student Symposium, Salt Lake City, USA

2009, Shortlist, Croucher Foundation Fellowships

2008, Shortlist, Sir Edward Youde Memorial Fellowships

2008, 2nd Class Award, 2008 CIFST Technological Innovation Award

2008, Travel Grant, 14th World Congress of Food Science & Technology (Shanghai, China)


Research Interests:

The use of natural products as functional entities to enhance the safety and nutritional profiles of foods, and as pharmaceuticals for the management of chronic diseases has attracted increasing attention owing to their unique structural and functional diversity. My research interests mainly include: 1) Developing strategies to mitigate the content of genotoxic substances in foods, investigating interaction between phytochemicals and chemical reactions in foods during thermal processing, and characterizing mechanisms of interaction; and 2) Developing novel phytochemical derivatives with potent anti-cancer and/or anti-inflammatory activities,characterizing their molecular action mechanisms, and developing delivery systems for pharmaceutical leads identified.


Publications:

1. Gowd, V.; Kang, Q.; Wang, Q.; Wang, Q.; Chen, F.; Cheng, K. W.*, Resveratrol: Evidence for its nephroprotective effect in diabetic nephropathy. Advances in Nutrition. 2020;00:1–14. (IF:7.26, JCR: 2区)

2. Zhang, N.; Zhao, Y.; Fan, D.; Xiao, J.; Cheng, K. W.*; Wang, M.*, Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef. Food Hydrocolloids. 2020, 108, 106073. (IF:7.05, JCR: 1区)

3. Kang, Q.; Gong, J.; Wang, M.; Wang, Q.; Chen, F.; Cheng, K. W.*, 6-C-(E-Phenylethenyl) Naringenin Attenuates the Stemness of Hepatocellular Carcinoma Cells by Suppressing Wnt/β-Catenin Signaling. Journal of Agricultural and Food Chemistry. 2019, 67 (50), 13939-13947. (IF:4.19, JCR: 1区)

4. Zhang, Y.; Bi, Y.; Wang, Q.; Cheng, K.W.*; Chen, F.*, Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry. 2019, 298, 125087. (IF:6.30, JCR: 2区)

5. Zhou, Q+.; Cheng, K.W.+; Gong, J.; Li, E. T. S.; 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. (IF:4.96, JCR: 2区)

6. Guo, B.; Liu, B.; Wei, H.; Cheng, K.W.*; Chen, F.*, Extract of the Microalga Nitzschia laevis prevents high‐fat‐diet‐induced obesity in mice by modulating the composition of gut microbiota. Molecular Nutrition & Food Research. 2019, 63 (3), 1800808. (IF:5.30, JCR: 2区)

7. Guo, B.; Yang, B.; Pang, X.; Chen, T.; Chen, F.*; Cheng, K.W.*, Fucoxanthin modulates cecal and fecal microbiota differently based on diet. Food & Function. 2019, 10 (9), 5644-5655. (IF:4.17, JCR: 1区)

8. Zhang, Y.; Liu, L.; Sun, D.; He, Y.; Jiang, Y.; Cheng, K.W.*; Chen, F.*, DHA protects against monosodium urate-induced inflammation through modulation of oxidative stress. Food & Function. 2019, 10 (7), 4010-4021.

9. Zhao, Y.; Fan, D.; Zheng, Z.P.; Li, E.T.; Chen, F.; Cheng, K.W.*; Wang, M.*, 8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation. Molecular Nutrition & Food Research. 2017, 61(2), 1600437.

10.Cheng, K.W.; Wong, C.C.; Alston, N.; Mackenzie, G.G.; Huang, L.; Ouyang, N.; Xie, G.; Wiedmann, T.; Rigas, B.*, Aerosol administration of phospho-sulindac inhibits lung tumorigenesis. Molecular Cancer Therapeutics. 2013, 12, 1417-1428. (IF:5.61, JCR: 2区)

11.Cheng, K.W.; Wong, C.C.; Wang, M.; He, Q. Y.*; Chen F.*, Identification and characterization of molecular targets of natural products by mass spectrometry. Mass Spectrometry Reviews. 2010, 29, 126-155. (IF:9.06, JCR: 1区)

12.Cheng, K.W.; Shi, J.J.; Ou, S.Y.; Wang, M.*; Jiang, Y.*, Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. Journal of Agricultural and Food Chemistry. 2010, 58, 309-312.

13.Cheng, K.W.; Wong, C.C.; Chao, J.; Lo, C.; Chen, F.; Chu, I.K.; Che, C.; Ho, C.T.; Wang, M.*, Inhibition of mutagenic PhIP formation by EGCG via scavenging of phenylacetaldehyde. Molecular Nutrition and Food Research. 2009, 53, 716-725.

14.Cheng, K.W.; Wu, Q.L.; Zheng, Z.P.; Peng, X.F.; Simon, J.E.; Chen, F.; Wang, M.*, Inhibitory effect of fruit extracts on the formation of heterocyclic amines. Journal of Agricultural and Food Chemistry, 2007, 55, 10359-10365.

15.Cheng, K.W.; Chen, F.; Wang, M.*, Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties. Molecular Nutrition and Food Research. 2007, 51, 969-976.


Book Chapters:

1. Wang, Q.; Bi, Y.; Chen, F.; Cheng, K. W.*, Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies. In: Chemical Hazards in Thermally-Processed Foods, edited by Wang, S., Springer, 2019, p.107-119.

2. Cheng, K. W.; Zhang, X. C.; Wang, M.*, Chemistry and Safety of Maillard Reaction Products III: Heterocyclic Amines and Amino Acid Derivatives. Monograph in Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation, edited by Yu, L.; Wang, S.; Sun, B.; Taylor & Francis Group, LLC. 2014, p. 69-88.

3. Wong, C. C.+; Cheng, K. W.+; Chao, J. F.; Peng, X. F.; Zheng, Z. P.; Wu, J. J.; Chen, F.; Wang, M.*, Analytical methods for bioactive compounds in teas. In: Tea and tea products, edited by Ho, C. T.; Lin, J. K.; Shahidi, F., CRC Press, 2009, p. 77-110.

4. Cheng, K. W.; Wang, M.; Chen, F.; Ho, C. T.*, Oligostilbenes from Gnetum species and anticarcinogenic and anti-inflammatory activities of oligostilbenes. In: ACS Symposium Series Dietary Supplements, edited by Ho, C. T.; Simon, J. E.; Shahidi, F.; Shao, Y., ACS Symposium Series, 2008, 987, p. 36-58.

5. Cheng, K. W.; Chen, F.; Wang, M.*, Liquid chromatography-mass spectrometry in natural product research. In: Bioactive natural products: detection, isolation and structural determination, 2nd, edited by Colegate, S. M.; Molyneux, R. J., Taylor & Francis Group, LLC, 2007, p. 245-261.