何东

个人信息Personal Information

讲师(高校)

教师拼音名称:hedong

入职时间:2020-10-09

所在单位:轻工化工学院

性别:男

在职信息:在职

学科:食品科学

其他联系方式Other Contact Information

移动电话 : 18825045829

邮箱 : hedong86284116@gdut.edu.cn

个人简介Personal Profile

       何东,中国科学院博士,清华大学博士后,目前担任广东工业大学讲师,青年百人引进人才。近五年参与国家重点专项,广东省重点专项,国家自然科学基金等科研项目。主要研究方向为传统食品资源中活性物质的挖掘与组分间相互作用研究,目前对大鲵软骨素及软骨多肽的功能挖掘与机理解析、益生菌发酵制品的组分相互机理及功能挖掘与解析等方向进行了系统和深入的研究,初步筛选出能够缓解溃疡性结肠炎以及缓解高尿酸血症的多肽及多酚物质。曾担任北京紫金鲵股份有限公司公司、洛阳华清天木生物科技有限公司、北京碧澄生物科技有限公司技术顾问,部分成果在北京紫金鲵股份有限公司转化应用,取得良好的社会经济效益。在 Trends in Food Science & Technology,Journal of functional foods、Food chemisitry、Food Science and Human Wellness等期刊发表论文二十余篇;申请国家发明专利8项。有关大鲵及杜仲的研究在Food Science and Human Wellness杂志以封面形式刊出。

       目前主要研究方向为食品中蛋白、多酚及多糖组分的相互作用,植物精油、活性多肽的功能挖掘及成分鉴定等。


1. 发表文章(一作或者共一作者)及发明专利

[1]Qing Zhou, Dong He,et al.Increased antioxidant and antimicrobial activities of Lemongrass and Cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish,International Journal of Food Science and Technology,2022.(已接收)

[2]DongHe, Yi-FanXing,et al.Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acid, International Journal of Food Science and Technology,2022.(已接收)

[3]Yi Wu , Dong H,et al. Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study[J]. Food Structure,2022, 32(3-4):100267(共同一作)

[4]Dong he, Wenzeng,et al. Isolation and characterization of novel peptides from fermented products of Lactobacillus for ulcerative colitis prevention and treatmentFood Science and Human Wellness2021,6, 1464-1474.

[5]Yuting Li , Dong H , Bing L D , et al. Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods[J]. Trends in Food Science & Technology, 2021.(共同一作)

[6]Dong He, Xue Peng, et al. Increased stability and intracellular antioxidant activity of chlorogenic acid depend on its molecular interaction with wheat gluten hydrolysate,Food chemistry, 2020, 325:126873.

[7]Dong He, et al.Identification and characterization of alcohol-soluble components from wheat germ-apple fermented by Lactobacillus sp. capable of preventing ulcerative colitis of dextran sodium sulfate-induced mice. Journal of Functional Foods.2019, JFF-D-19-01595R1.

[8]Yi-FanXing, DongHe, et al. Chemical Constituents, Biological Functions and Pharmacological Effects for Comprehensive Utilization of Eucommia ulmoides Oliver. Food Science & Human Wellness,2019,8(2):1-2 (共同一作)

[9]Dong He, et al. Nutritional and medicinal characteristics of Chinese giant salamander (Andrias davidianus) for applications in healthcare industry by artificial cultivation: a review. Food Science and Human Wellness.2018,7(1):1-10

[10]Wen Luo, Dong He, et al. Effect of Propeptide Variation on Properties of Rhizomucor miehei Lipase. Journal of Biobased Materials and Bioenergy, 2018,12(4), 330338. 共同一作)

[11]Dong He, et al. Establishment and application of a modified membrane-blot assay for Rhizomucor miehei lipases aimed at improving their methanol tolerance and thermostability. Enzyme & Microbial Technology, 2017, 102:35-40.

[12]Dong He et al. Combined use of GAP and AOX1 promoter and optimization of conditions to enhance the expression of Rhizomucor miehei lipase in Pichia pastoris. Journal of Industrial Microbiology & Biotechnology. 2015:1-8  

[1]一种分泌型脂肪酶基因工程菌的膜印迹高通量筛选方法: 201410576815.4. 2015-04-09 (已授权)

[2]一种利用双分子标记鉴定蓖麻种子品种真实性的方法及试剂盒,授权号:ZL 201110440718.9(已授权)

[3]复合酶法制备曲酸双棕榈酸酯的制备方法,201510793934.X (已授权)

[4]一种源于发酵果汁的醇溶组分及其应用,申请号:201710652501.1

[5]复合乳酸菌发酵果蔬粮食饮料、其制造方法及应用,申请号:201710674965.2

[6]大鲵软骨制剂,申请号:CN201810728741.X

一种含有新型前导肽的米黑根毛霉脂肪酶基因及其在毕赤酵母中的表达,申请号:201410161393.4


2. 科研与项目经历:

[1]广东工业大学青年百人人才启动项目,2020-2025,主持;

[2]广东省科技专项资金“大专项+任务清单”项目,2021,主持;

[3]广东省植物资源生物炼制重点实验室开放基金“皂角皂苷与蛋白相互作用对表面活性性能影响”,2021,主持;

[4]指导2021大学生创新计划校级项目:“抗新冠病毒侵染的植物精油及其有效成分挖掘”、“降尿酸植物精油筛选及其活性成分挖掘

[5]参与2016~2020年国家重点研发计划课题“典型生物处理条件下特征组分分子间相互作用与品质功能调控机制” (NO: 2016YFD0400203-4);

[6]参与2019~2024年国家重点研发计划“先进非细胞生物合成系统酶元件设计及超稳酶库建立”(2018YFA0901701);

[7]参与2018~2022年广东省重点领域研发计划项目“快餐食品中混合污染物联合毒性效应评估关键技术”(NO:2019B020210001);


  • 教育经历Education Background
  • 工作经历Work Experience
  • 研究方向Research Focus
  • 社会兼职Social Affiliations

团队成员Research Group

团队名称:轻工化工学院香飘三创芳香健康科技团队

团队介绍:主要研究植物精油、花香等芳香成分的生理功能及应用