姓名：刘志彬
	性别：男
	系别：生物与环境工程系
	学位：博士研究生
	职称：副研究员

详细资料

联系方式

通讯地址：福州市闽侯县大学城新区学园路2号福州大学生物科学与工程学院

邮 编： 350108

Email： liuzhibin@fzu.edu.cn

主要学历及工作经历

教育经历：

Ÿ 2017-01至2021-03,瓦格宁根大学,食品化学,博士

Ÿ 2004-09至2007-07,福州大学,生物化学与分子生物学,硕士

Ÿ 2000-09至2004-07,福州大学,生物工程,学士

科研与学术工作经历：

Ÿ 2018-01至 今,福州大学,生物科学与工程学院,副研究员

Ÿ 2021-01至2021-05,瓦格宁根大学, Laboratory of Food Chemistry (FCH),助理研究员

Ÿ 2011-01至2017-12,福州大学,生物科学与工程学院,助理研究员

Ÿ 2008-01至2010-12,福州大学,生物科学与工程学院,研究实习员

主要学术及社会兼职

曾担任Frontiers in Nutrition专刊客座编辑。

研究领域

主要研究领域：食品化学，食品营养学与食品感官科学。关注食品功能性成分的分离、鉴定与功能表征；关注植物多酚类物质的氧化机理、吸收代谢过程、与肠道菌群相互作用机制；关注食品加工过程特征风味物质的变化和形成机理；关注食品中苦味物质与苦味受体蛋白结合作用的分子模拟。

承担科研课题情况

主要科研项目：

1. 福建省自然科学基金面上项目，基于肠道菌群靶向调控的儿茶素单体及其氧化产物的抗肥胖机理研究，2016/04-2019/04、主持。

2. 国家自然科学基金青年基金项目，基于肠道菌群靶向调控的没食子儿茶素没食子酸酯（EGCG）及其氧化产物的抗肥胖机理研究，2016/01-2019/12、主持。

3. 福建省教育厅科技项目，武夷岩茶对大鼠肠道菌群的影响、2012/06-2014/12、主持。

4. 福州大学科技发展基金资助项目，武夷岩茶的感官品质与组成成分相关性研究、2011/07-2012/12、主持。

出版著作和论文

代表性论著：

1. Liu, Z., Chen, Q., Zhang, C., & Ni, L. (2022). Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice. Food Chemistry, 367, 130735.

2. Liu Z., Chen F, Sun J, et al. Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)[J]. Food Chemistry, 2022, 367: 130624.

3. Liu, Z., de Bruijn, W. J., Sanders, M. G., Wang, S., Bruins, M. E., & Vincken, J. P. (2021). Insights in the recalcitrance of theasinensin A to human gut microbial degradation. Journal of agricultural and food chemistry, 69(8), 2477-2484.

4. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Microbial metabolism of theaflavin-3, 3′-digallate and its gut microbiota composition modulatory effects. Journal of agricultural and food chemistry, 69(1), 232-245.

5. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Reciprocal interactions between epigallocatechin-3-gallate (EGCG) and human gut microbiota in vitro. Journal of Agricultural and Food Chemistry, 68(36), 9804-9815.

6. Liu, Z., Guo, H., Zhang, W., & Ni, L. (2020). Salivary microbiota shifts under sustained consumption of oolong tea in healthy adults. Nutrients, 12(4), 966.

7. Liu, Z., Bruins, M. E., de Bruijn, W. J., & Vincken, J. P. (2020). A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation. Journal of Food Composition and Analysis, 86, 103385.

8. Liu, Z., Wang, Z., Sun, J., & Ni, L. (2020). The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food microbiology, 86, 103347.

9. Zhang, C. ^*, Zhu, X., Zhang, F., Yang, X., Ni, L., Zhang, W.,Liu, Z.^*, & Zhang, Y. (2020). Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material. Food Hydrocolloids, 98, 105246.

10. Liu, Z., Esveld, E., Vincken, J. P., & Bruins, M. E. (2019). Pulsed electric field as an alternative pre-treatment for drying to enhance polyphenol extraction from fresh tea leaves. Food and Bioprocess Technology, 12(1), 183-192.

11. Liu, Z., Bruins, M. E., Ni, L., & Vincken, J. P. (2018). Green and black tea phenolics: Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota. Journal of agricultural and food chemistry, 66(32), 8469-8477.

12. Liu, Z., Wang, Z., Lv, X., Zhu, X., Chen, L., & Ni, L. (2018). Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine. Food microbiology, 69, 105-115.

13. Liu, Z., Chen, Z., Guo, H., He, D., Zhao, H., Wang, Z., ... & Ni, L. (2016). The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice. Food & Function, 7(12), 4869-4879.

14. Liu, Z., Wang, W., Huang, G., Zhang, W., & Ni, L. (2016). In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus). Journal of the Science of Food and Agriculture, 96(5), 1836-1843.

15. Liu, Z., Lin, X., Huang, G., Zhang, W., Rao, P., & Ni, L. (2014). Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans. Anaerobe, 26, 1-6.

获奖情况

代表性研究成果和学术奖励：

1. 刘志彬(3/7);红曲黄酒酿造微生物资源挖掘及应用,福州省人民政府,科技进步,省部二等奖, 2017(倪莉;张雯;刘志彬;饶平凡;吕旭聪;许景;瞿晋松). (科研奖励)

2. 刘志彬(1/1);福建省第十二届自然科学优秀学术论文一等奖 （论文题目：Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans）,福建省科技厅,自然科学,省部一等奖, 2016(刘志彬) (科研奖励)

3. 刘志彬(1/1);福建省第十四届自然科学优秀学术论文二等奖（论文题目：Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine）,福建省科技厅,自然科学, 2020(刘志彬) (科研奖励)

4. 刘志彬(1/4); 2021年度福建省食品科学技术学会优秀论文一等奖（题目：The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine）,福建省食品科学技术学会,自然科学,其他, 2021, (刘志彬;王智耀;孙金沅;倪莉) (科研奖励)

指导硕士生研究方向

1. 营养学

2. 风味化学