Liu Jingbo

Liu Jingbo

Liu Jingbo, female, born on December 17, 1962, CPC member, doctor of engineering, professor and doctoral supervisor of School of food science and engineering, Jilin University.

Personal profile

Liu Jingbo, Professor, doctor of engineering, doctoral supervisor, executive vice president of China New Rural Development Research Institute of Jilin University, deputy director of 2018-2021 food science and Engineering Teaching Steering Committee of Ministry of education, member of certification conclusion Review Committee of China Engineering Education Professional Certification Association, member of food professional certification committee, vice president of Asian Egg Products Association He is a member of the expert group of the national egg Engineering Technology Research Center, a leader of food science and engineering major, a key discipline with advantages and characteristics in the 12th Five Year Plan, a director of Jilin functional food engineering research center, and a principal of Jilin nutrition and functional food Key Laboratory. the main research direction is nutrition and functional food. In the past five years, he has presided over 4 general projects of NSFC, 1 doctoral guidance fund project, 1 national key R & D project of the 13th five year plan, 1 National Science and technology support plan project and 2 sub projects of the 12th Five Year plan. He has published more than 200 academic papers (including more than 70 SCI / EI retrieval papers published by the first author or corresponding author), applied for more than 90 national invention patents, obtained 32 authorized patents, 6 scientific and technological achievements in Jilin Province and 2 enterprise transformation. He is the head of the National Excellent Course Food Nutrition and the excellent teaching team of food nutrition in Jilin Province. He won the honorary titles of "excellent teacher of the whole army", "famous teacher of Jilin University", "model of teachers' morality of Jilin University" and "top innovative talents of Jilin Province".

Educational experience

From September 1980 to July 1984, he was an undergraduate majoring in animal nutrition in Jilin Agricultural University, and from September 1999 to June 2004, he was a doctoral candidate in College of biology and agricultural engineering in Jilin University

work experience

From August 1984 to June 1987, assistant professor of animal nutrition in veterinary University of Chinese PLA from July 1987 to August 1999, Associate Professor / lecturer of animal nutrition in agriculture and animal husbandry University of Chinese PLA from September 1999 to August 2003, associate professor of Department of Quartermaster engineering in Quartermaster University of Chinese PLA from September 2003 to August 2004, Professor of Department of Quartermaster engineering in Quartermaster University of Chinese PLA from August 2004 to may 2015, Professor of School of Quartermaster science and technology of Jilin University from May 2015 to now, Jilin University Professor, School of food science and Engineering

academic activities

Deputy director of the 2018-2021 food science and Engineering Specialty Teaching Steering Committee of the Ministry of education; member of the certification conclusion Review Committee of China Engineering Education Professional Certification Association; member of the food professional certification committee and vice president of Asian Egg Association; member of the expert group of the national egg Engineering Technology Research Center; and key construction subject with advantages and characteristics in the 12th Five Year Plan of universities in Jilin Province He is the leader of food science and Engineering in Jilin Province, the director of functional food engineering research center of Jilin Province, the director of nutrition and functional food Key Laboratory of Jilin Province, the peer reviewer of food chemistry SCI, the peer reviewer of food and bioprocesses technologies SCI, the peer reviewer of food science, and the peer reviewer of food industry science and technology Home, etc.

Awards

One first prize and one second prize of Jilin Natural Science Academic Achievement Award; "famous teachers of Jilin University"; "the second batch of top-notch innovative talents of Jilin Province"; "model of teachers' morality of Jilin University"; one third prize of the sixth higher education teaching achievement of Jilin Province (first signature); one third prize of film and television teaching materials of educational technology achievements of Jilin University; invention and creation of Jilin Province There are 2 excellent awards in the contest; the main course food nutrition is a national excellent course; the edited textbook functional food science is the third prize of excellent teaching achievement in Jilin Province; the edited textbook functional food science is the second prize of excellent teaching achievement in Jilin universities; the edited textbook functional food science is the first prize of teaching achievement in Jilin University; the edited textbook functional food science is the third prize of excellent teaching achievement in Jilin Province He won the first prize of the fourth excellent textbook of Jilin University, and the second prize of excellent textbook of characteristic textbook recommended by the Ministry of education;

Teaching achievement

Since August 1984, he has successively undertaken teaching work in PLA veterinary University, agriculture and animal husbandry University, quartermaster University and Jilin University. He has won one personal third class merit and one collective second class merit. He has been awarded the honorary titles of "excellent teacher of the whole army", "famous teaching teacher of Jilin University" and "the second batch of top-notch innovative talents in Jilin Province"; he is in charge of the National Excellent Course "food nutrition" He is the leader of the excellent teaching team of food nutrition in Jilin Province, has undertaken 6 national and provincial teaching and research projects related to food science and engineering, won 6 teaching achievement awards, including 3 teaching achievement awards above the provincial level, published more than 20 teaching and research papers, published more than 30 textbooks and monographs, among which the first editor published the food science and engineering of the Ministry of education Functional food science recommended by the Teaching Guidance Committee of Jilin University was selected as the national planning textbook for undergraduates of general higher education in the 12th Five Year Plan, and was awarded the second prize of provincial excellent textbook of Jilin Province and the first prize of excellent textbook of Jilin University It won the second prize of excellent textbook of China Petroleum and Chemical Industry Association.

Research achievements

Research direction: nutritional and functional food, research achievements are mainly reflected in the following aspects: (1) structural characterization of food derived bioactive peptides after broad spectrum screening, it is confirmed that food derived bioactive peptides have antioxidant activity, angiotensin inhibitory activity, anti-inflammatory activity, antibacterial activity, anticoagulant activity, anti apoptotic activity and hypoglycemic activity 19 molecular ion peaks of ACE inhibitory peptides from egg white were obtained by ion trap tandem mass spectrometry, and the secondary mass spectra were formed by collision induced analysis of the parent ions. The structures of eight ACE inhibitory peptides from egg white, rvpslm, tpspr, dlqgk, aglapy, rvpsl, dhpflf, were elucidated by secondary mass spectrometry, The bioactive peptides LPF, llpf, flpf, yfclt and glllph were obtained. (2) effect of high voltage pulsed electric field on functional groups of bioactive peptides the effect of high voltage pulsed electric field (PEF) on functional groups of bioactive peptides from food sources with different molecular weights was explored for the first time. It is the first time to report the research and mechanism of PEF technology to improve the antioxidant activity of egg white source with different molecular weight of 1kDa, 1-3kda and 10-30kda, and explore the influence of PEF technology on sulfhydryl functional groups of egg white source antioxidant peptides, which can provide technical support for further research on the promotion of food derived antioxidant peptide technology, and increase the international peer's research on PEF technology in the field of functional food This study provides a theoretical basis for the later study of the mechanism of PEF technology to improve protease activity. (3) relationship between primary and secondary structures and bioactivity of bioactive peptides in the study of structure-activity relationship of bioactive peptides, the structure of ACEIP lead sequence rvpsl was modified, and the structure-activity relationship model of ACEIP was established by neural network, genetic algorithm and multiple linear regression method. The primary and secondary structures of ACEIP from egg white were elucidated for the first time by means of molecular docking bioinformatics The importance of amino acid composition and sequence in ACEIP activity was established, and the structure-activity relationship model was used to predict protein derived active peptides. (4) the relationship between the structure of active peptides and the complete absorption of small intestine the absorption experiments of rvpsl, qiglf and tngiir were carried out by Caco-2 cell membrane. The complete absorption characteristics and absorption mechanism of functional peptides were analyzed. The structure of rvpsl was modified by Pro substitution method and peptide skeleton resolution method. The results showed that the N-terminal pro residue had a significant effect on the absorption of peptides The order of peptide absorption is ppp-x-x > rpp-x-x > pvp-x-x > rvp-x-x (x stands for pro, Leu or Ser), while the effect of C-terminal amino acid residues on peptide absorption is not significant, and there is no significant correlation between molecular weight and hydrophobicity of peptide and absorption; in addition, the absorption of short peptide increases after rvpsl resolution, and the absorption of dipeptide is higher than that of tripeptide and tetrapeptide.

Publishing works

1. Functional food science, chemical industry press (first editor in chief) 2008.03 2. Food aseptic processing technology and equipment, chemical industry press (second editor in chief) 2006.01 3. Egg and egg products processing science, China Agricultural Press (deputy editor in chief) 2007.01 4. Animal food technology, China Agricultural Press (deputy editor in chief) 2008.01 5. Food safety and purchase, chemical industry press (chief editor) 20

Chinese PinYin : Liu Jing Bo