吕慕雯

姓名

吕慕雯

性别

女

邮箱地址

muwen90@scau.edu.cn

通讯地址

广州市天河区五山路483号华南农业大学食品学院

办公电话

所在院系

食品学院-食品科学系

职称

副教授

担任职务

无

个人简介

博士，副教授。2017年博士毕业于美国罗格斯大学食品科学专业。2018年以首聘副教授方式引进到华南农业大学食品学院。主要研究功能食品调节机体糖脂代谢作用及其机制，生物钟基因节律性表达与代谢平衡的互作效应，功能食品因子调控代谢过程中生物钟基因的昼夜节律性振荡模式，以及功能食品递送体系的构建与活性评价研究。教学方面，主持一项华南农业大学全英课程建设项目，参与撰写中国轻工业“十三五”规划立项教材专著1部，并发表相关教改论文于核心期刊。科研方面，先后主持承担国家自然科学基金项目、广东省自然科学基金面上项目、广州市基础与应用基础项目、华南农业大学高层次人才引进青年才俊项目，并作为子课题负责人参加广东省“珠江人才计划”引进创新创业团队项目（1000万）。2016年在纽约州食品学会学术汇报比赛中获得一等奖。近五年发表论文30余篇，其中以第一和通讯作者在食品领域顶尖期刊发表SCI论文20余篇，目前指导全日制硕士研究生10名。

研究方向

1.功能食品调节机体糖脂代谢作用研究；

2.生物钟基因节律性表达与代谢平衡的互作效应;

3.功能食品因子调控代谢过程中生物钟基因的昼夜节律性振荡模式;

4.功能食品递送体系的构建与活性评价研究。

承担教学

1.食品添加剂

2.食品添加剂全英课（Food Additives）

3.食品化学

4.食品化学B全英课

5.研究方法与论文写作

科研项目

1.广东省自然科学基金-面上项目（项目编号：2021A1515012124），基于脂代谢调控的功能因子辣椒素对肝细胞生物钟基因Clock的影响作用及机制，2021/01 – 2023/12，主持；

2.国家青年科学基金项目（项目编号：31901689），生物钟基因Bmal1的昼夜节律性表达在辣椒素调节脂代谢中的作用研究，2020/01   – 2022/12，主持；

3.广东省“珠江人才计划”引进创新创业团队，功能食品递送增效技术创新研究团队（项目编号：2019ZT08N291），2020/01 – 2025/12，第二核心参与人；

4.广州市基础研究计划基础与应用基础研究项目，胡椒碱通过核心生物钟基因Rev-erbα调控脂质代谢的分子机制研究（项目编号：2023A04J0760），2023/04-2025/03，主持；

5.华南农业大学高层次人才引进青年才俊项目，高水平专项-人才科研启动基金， 2018 – 2022，主持；

6.华南农业大学全英课程建设项目，2021/11 – 2023/11，主持。

学术论文

(通讯和一作)

1. Deng, Y., Ho, C.-T., Lan, Y., Xiao, J.,Lu, M.*Bioavailability, Health Benefits and Delivery   Systems of Allicin: A Review.Journal of Agricultural and Food   Chemistry. 2023 （IF: 6.1，中科院一区）

2. 张玮芸, Chi-Tang Ho, 吕慕雯*. 基于脂质组学研究胡椒碱对肥胖大鼠脂代谢基因昼夜节律的影响. 食品科学.  2023

3. Lin,   B., Ho, C.-T., Wang, Y., Xiao, J., Lu, M.* Capsaicin alleviates the hepatic clock gene   disruption and gut microbiota dysbiosis in circadian rhythm disorder mouse   model. Food Science and Human Wellness. 2023, (IF: 8.022)

4. Liang,   W., Ho, C.-T., Lan, Y., Xiao, J., Huang, Q., Cao, Y., Lu, M.* Capsaicin ameliorates diet-induced disturbances of   glucose homeostasis and gut microbiota in mice associating with the circadian   clock. Food & Function, 2023, 14, 1662 – 1673 (IF: 6.317)

5. Zhang,   W., Ho, C.-T., Wei, W., Xiao, J., Lu, M.* Piperine regulates the circadian rhythms of   hepatic clock gene expressions and gut microbiota in high-fat diet-induced   obese rats. Food Science and Human Wellness. 2022, (IF: 8.022)

6. Lu, M.*, Chen,   C., Xiao, J., Lan, Y., Li, R., Cao, Y., Huang, Q., Ho, C.-T.*Health   Benefits of Bioactive Components in Pungent Spices Mediated via the   Involvement of TRPV1 Channel, Trends in Food Science & Technology,   2022, 129, 266-282  (IF: 16.002)

7. Zhang, W., Ho, C.-T., Lu, M.*Piperine   improves lipid dysregulation by modulating circadian genes Bmal1 and Clock in   HepG2 cells. International Journal of Molecular Sciences, 2022,   23, 5611 (IF: 6.208)

8. Li, R., Xiao, J.,   Cao, Y.,Huang, Q., Ho, C.-T., Lu,   M.* Capsaicin Attenuates Oleic   Acid-Induced Lipid Accumulation via the Regulation of Circadian Clock Genes   in HepG2 Cells. Journal of   Agricultural and Food Chemistry, 2022,   70, 3, 794-803 (IF: 5.895）

9. Liang, W., Lan, Y., Chen, C., Song, M., Xiao,   J., Huang, Q., Cao, Y.,Ho,   C.-T., and Lu, M.* Modulating effects of capsaicin on glucose   homeostasis and the underlying mechanism, Critical Reviews in   Food Science and Nutrition, 2021; 1-19.(IF: 11.208)

10. Zhang,   W., Zheng, Q., Song, M., Xiao, J.,   Cao, Y.,Huang, Q., Ho, C.-T.,   Lu, M.* The review on the bioavailability, bio-efficacies and novel delivery   systems for piperine, Food & Function, 2021,12, 8867-8881 (IF: 6.317)

11. Lu, M.*The study on the   teaching effectiveness of Food Additives.   Journal of Qufu Normal University. 2020, 46(6): 1-5.

12. Li, R., Lan, Y., Chen, C., Cao, Y., Huang, Q.,   Ho, C.-T.,Lu, M.* Anti-obesity effect of capsaicin and the underlying mechanisms: A   review, Food & Function, 2020,11, 7356–7370.  (IF: 6.317)

13. Lu, M., Chen, C., Lan, Y., Xiao, J., Li, R., Huang,   J., Huang, Q., Cao, Y., Ho, C.-T.* Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy   and delivery systems, Food & Function, 2020,11, 2848-2860. (IF: 6.317)

14. Lu, M., Lan, Y., Xiao, J., Song, M., Chen, C., Liang, C., Huang,   Q., Cao, Y., and Ho, C.-T.* Capsaicin ameliorates the redox imbalance and   glucose metabolism disorder in insulin-resistance model via circadian   clock-related mechanisms, Journal of Agricultural and Food Chemistry, 2019, 67 (36), 10089-10096. (IF: 5.895）

15. Lu, M.,Cao, Y., Xiao, J., Song,   M., Ho, C.-T.* Molecular mechanisms of the anti-obesity effect of   bioactive ingredients in common spices: a review, Food & Function, 2018, 9, 4569 - 4581. (IF: 6.317)

16. Lu, M.,Ho, C.-T., and Huang, Q.* Improving quercetin dissolution and bioaccessibility   with reduced crystallite sizes through media milling technique, Journal of Functional   Foods, 2017.10, 37: 138~146.  (IF: 5.223)

17. Lu, M.,Cao, Y., Ho, C.-T., and Huang, Q.* The enhanced anti-obesity effect and reduced   gastric mucosa irritation of capsaicin-loaded nanoemulsions , Food & Function,  2017.5,   8(5): 1803~1809. (IF: 6.317)

18. Lu, M., Ho, C.-T., Huang,   Q.* Extraction, bioavailability, and bioefficacy of capsaicinoids, Journal of Food and   Drug Analysis, 2017.1, 25(1): 27~36. (IF: 6.157)

19. Lu, M.,Cao, Y.,   Ho, C.-T., Huang, Q.* Development of organogel-derived capsaicin   nanoemulsion with improved bioaccessibility and reduced gastric mucosa   irritation, Journal of Agricultural and Food Chemistry, 2016.6.15, 64(23): 4735~4741. (IF: 5.895）

20. Lu, M.,Cao, Y., Ho, C.-T., Huang, Q.* Quercetin nanoparticles produced by wet-milling technique with   enhanced dissolution rate, bioaccessibility, and antiproliferative activity   on colon cancer cells , 248th National Meeting of the   American-Chemical-Society (ACS), San Francisco, CA, 2014.8.10-2014.8.14 (会议论文)

21. Lu, M., Jin,   P.*, Sun, C., Zheng, Y. Research Development of Postharvest Preservation   Technique of Loquat, Journal of Qufu   Normal University. 2011, 37(2): 89-93.

22. Xiao, J.,   Tian,W.,   Abdullah, Wang,H.,   Chen, M.,   Huang,Q.,   Zhang,M.,Lu, M.,   Song,   M.,  Cao.Y.,   Updated design strategies for oral delivery systems: maximized bioefficacy of   dietary bioactive compounds achieved by inducing proper digestive fate and   sensory attributes, Critical Reviews in Food Science and Nutrition,   2022, DOI: 10.1080/10408398.2022.2109583

23. Wang, H. A., Tian,   W., Li, Y., Yuan, Y., Lu, M., Cao, Y., Xiao, J. Intervention effects of   multilayer core-shell particles on colitis amelioration mechanisms of   capsaicin. Journal of Controlled Release 2022, 351, 324-340. DOI:   10.1016/j.jconrel.2022.09.041.

24. Wei, F., Lu, M., Li, J., Xiao, J., Rogers, M. A., Cao, Y., Lan,   Y*. Construction of foam-templated oleogels based on   rice bran protein. Food Hydrocolloids, 2022,124, 107245,

25. Liao, Z., Guo, S., Lu, M., Xiao, J., Cao, Y., Lan, Y*. Tailoring   Water-Induced Multi-Component (Ceramide and Lecithin) Oleogels: Influence of   Solute Added in Water. Food Biophysics, 2022,17, 84–92

26. Huang, J., Lu, M., and Ho, C.-T.* Health benefits of dietary chronobiotics:   beyond resynchronizing internal clocks Food & Function, 2021, 12, 6136-6156.

27. Zhao, Z., Lu, M., Mao, Z, Xiao, J.*, Qingrong Huang, Xuechun   Lin, Yong Cao*, Modulation of interfacial phenolic antioxidant distribution   in Pickering emulsions via interactions between zein nanoparticles and gallic   acid. International Journal of Biological Macromolecules, 2020, 152(1): 223-233. (IF: 5.162)

28. Guo, S., Lu, M., Chen, Y., Hou, T.,   Zhang, Y,  Huang, Z., Cao, Y.,   M.,Rogers, Lan, Y. * Engineering water-induced ceramide/lecithin oleogels:   understanding the influence of water added upon pre- and post-nucleation. Food & Function, 2020, 11, 2048-2057. (IF: 4.171)

29. Duan, Z., Zhang,   W., Lu, M., Shao, Z., Huang, W., Li, J., Li, Y., Mo, J.,  Li, Y., Chen C. * Magnetic Fe3O4/activated   carbon for combined adsorption and Fenton oxidation of 4-chlorophenol. Carbon, 2020, (IF: 8.821)

30. Lan, M., Li, H.,   Tao, G., Lin, J., Lu, M., Yan, R., * Huang, J.*. Effects of four bamboo   derived flavonoids on advanced glycation end products formation in vitro. Journal of Functional   Foods. 2020, 71: 103976.

31. Cao, J., Yan, J.,   Wang, Z., * Lu, M., Yue, K., Modified citrus pectins by UV/H2O2   oxidation at acidic and basic conditions: Structures and in vitro   anti-inflammatory, anti-proliferative activities. Carbohydrate Polymers, 2020, 247: 116742.

32. Song, Y., Wu, M.,   Tao, G., Lu, M., Lin, J., Huang, J.* Feruloylated oligosaccharides   and ferulic acid alter gut microbiome to alleviate diabetic syndrome. Food Research   International, 2020, 137: 109410.

Dong,   L., Lu, M., Gao, X., Zhang, L., Rogers, M., Cao, Y., and Lan. Y. In vitro   gastrointestinal digestibility of phytosterol oleogels: influence of   self-assembled microstructures on emulsification efficiency and lipase   activity. Food & Function 2020, 11(11): 9503-9513.

33. Lan, Y., Lu, M., Guo, S., Nasr, P., Ladizhansky, V., Maria G   Corradini, Hou, T. , Ghazani, S. M.,    Marnangoni, A.,  Rogers, M. A. *   Molecular motifs encoding self-assembly of peptide fibers into molecular   gels. Soft Matter, 2019,   15(45):9205-9214. (IF: 3.14)

34. Feng, K., Zhu, X.,   Chen, T., Peng, B., Lu, M., Zheng, H., Huang, Q., Ho, C.-T., Chen, Y.,  Cao, Y. * Prevention of obesity and   hyperlipidemia by heptamethoxyflavone in high-fat diet-induced rats. Journal of Agricultural   and Food Chemistry, 2019, 67(9): 2476-2489.

35. Lin, C., Zhang, X.,   Su, Z., Xiao, J., Lu, M., Cao, Y, and Chen, Y* Carnosol improved lifespan   and healthspan by promoting antioxidant capacity in caenorhabditis elegans. Oxidative Medicine and   Cellular Longevity, 2019:5958043.

36. Jin,   P., Lu, M., Sun,   C., Zheng, Y.*. Effects of Combined Treatment of Low Temperature Storage and   Methyl Jasmonate on Chilling Injury and Active Oxygen Metabolism in   Cold-Stored Loquat Fruits, Acta   Horticulturae Sinica, 2012,   39(3): 461-468.

获奖情况

2016-2017 美国罗格斯大学助理研究生奖学金

2016   纽约食品学会 (NYIFT) 年度海报汇报比赛一等奖

2012-2017 中国国家建设高水平大学公派博士研究生奖学金

专利

吕慕雯，唐碧琪，田欣冉，翁晓岚。一种胡椒碱淀粉纳米颗粒及其制备方法。申请号：2023104921813