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号澳门电子城游戏网站大全

办公电话

所在院系

澳门电子城游戏网站大全-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澳门电子城游戏网站大全。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，主持校级教改项目1项，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1项、广东省自然科学基金面上项目1项、华南农业大学高层次人才引进青年才俊项目1项，校级全英课程建设项目1项、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15篇，2021年发表相关综述于顶级期刊Critical Reviews in Food Science and Nutrition（影响因子11.176），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;

承担教学

食品添加剂、食品添加剂全英课（Food Additives）、食品化学、食品化学B全英课

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（项目编号：2019ZT08N291），2020/01 – 2025/12，第二核心参与人；

4.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；

学术论文

1.Zhang Weiyun, Ho Chi-Tang, Lu Muwen *.Piperine improves lipid dysregulation by modulating circadian genes Bmal1 and Clock in HepG2 cells. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022, 23, 5611(IF: 5.923)

2.Li Run, Xiao Jie, Cao Yong, Huang Qingrong, Ho Chi-Tang, Lu Muwen*. 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（封面文章）.

3.Liang Wanxia, Lan Yaqi, Chen Chengyu, Song Mingyue, Xiao Jie, Huang Qingrong, Cao Yong, Ho Chi-Tang, and LuMuwen *. Modulating effects of capsaicin on glucose homeostasis and the underlying mechanism, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,

4.Zhang Weiyun ,Zheng Qianwang , Song Mingyue , Xiao Jie , Cao Yong , Huang Qingrong , Ho Chi-Tang , andLu Muwen *The review on the bioavailability, bio-efficacies and novel delivery systems for piperine，FOOD & FUNCTION, 2021,12, 8867-8881

5.Li Run, Lan Yaqi, Chen Chengyu, Cao Yong, Huang Qingrong, Ho Chi-Tang, and Lu Muwen *. Anti-obesity effect of capsaicin and the underlying mechanisms: A review, FOOD & FUNCTION, 2020,11, 7356–7370. 

6.Lu Muwen; Chen Chengyu; Lan Yaqi; Xiao Jie; Li Run; Huang Junqing; Huang Qingrong; Cao Yong*; and Ho Chi-Tang*. Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems, FOOD & FUNCTION, 2020,11, 2848-2860.

7.Lu Muwen; Lan Yaqi; Xiao Jie; Song Mingyue; Chen Chengyu; Liang Caowen; Huang Qingrong; Cao Yong*, and Ho Chi-Tang*. 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.

8.Lu Muwen; Cao Yong; Xiao Jie; Song Mingyue; Ho Chi-Tang*. Molecular mechanisms of the anti-obesity effect of bioactive ingredients in common spices: a review, FOOD & FUNCTION, 2018, 9, 4569 - 4581.

9.Lu Muwen; Ho, Chi-Tang; Huang, Qingrong *. Improving quercetin dissolution and bioaccessibility with reduced crystallite sizes through media milling technique, JOURNAL OF FUNCTIONAL FOODS, 2017.10, 37: 138~146.

10.Lu Muwen; Cao Yong; Ho Chi-Tang; Huang Qingrong*. The enhanced anti-obesity effect and reduced gastric mucosa irritation of capsaicin-loaded nanoemulsions , FOOD & FUNCTION, 2017.5, 8(5): 1803~1809.

11.Lu Muwen; Ho Chi-Tang; Huang Qingrong *. Extraction, bioavailability, and bioefficacy of capsaicinoids, JOURNAL OF FOOD AND DRUG ANALYSIS, 2017.1, 25(1): 27~36.

12.Lu Muwen; Cao Yong; Ho Chi-Tang; Huang Qingrong*. 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.

13.Lu Muwen; Ho Chi-Tang; Huang Qingrong*. 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)

14.Jin Peng, Lu Muwen, Sun Cuicui, Zheng Yonghua*. 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.

15.Lu Muwen, Jin Peng *, Sun Cuicui, Zheng Yonghua. “Research Development of Postharvest Preservation Technique of Loquat”, JOURNAL OF QUFU NORMAL UNIVERSITY. 2011, 37(2): 89-93.

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

专利