Professors Liu Yuanfa and Xu Yongjun: Interaction between food hazards and intestinal barriers: effects on food-related diseases

Original title: Professor Liu Yuanfa, Professor Xu Yongjun: Interaction between food hazards and intestinal barriers: effects on food-eating diseases
The intestine is an important digestive organ of the human body, and its barrier is the guardian of the body's protection from external environmental violations. Damage to the intestinal barrier is considered an important determining factor in a variety of food-borne diseases. Food hazards can cause many food-based diseases represented by inflammation. Therefore, understanding the mechanisms by which food hazards affect the intestinal barrier is essential for promoting human health.
Jiangnan University Food Safety and Quality Collaborative Innovation Center, Food College / National Key Laboratory of Food Science and Technology, National Functional Food Engineering Technology Research Center and Jiangnan University National Engineering Laboratory of Food Fermentation Process and Technology Xue Li, Yuan-Fa Liu and Yong-Jiang Xu, etc. reviewed the relationship between food hazards and intestinal barriers from three aspects: apoptosis, intestinal bacterior imbalance, and pro-inflammatory cytokines. At the same time, the mechanism of intestinal microbiosis caused by food hazards is also discussed. This paper also summarizes the interaction between food hazards, intestinal barriers and food-based diseases, and provides a new way of thinking for the prevention and treatment of food-based diseases.
Combination author
Liu Yuanfa taught
Jiangnan University School of Food Dean
Research Center:
Grease and Plant Protein Engineering Center
Research Area:
Edible Oil Processing and Safety Nutrition
comprehensively presided over the administration of the College, in charge of finance, discipline construction, faculty, social resources, safety work.
research projects:
enterprise cooperation projects: high-purity GPC product development key technology research, host
enterprise cooperation projects: high-purity GPC pilot and industrialization key technology research, host
enterprise cooperation project: Lingzhi spores Oil technology research and application, host
enterprise cooperation projects: annual processing of 10,000 tons of walnut integrated processing projects, host
enterprise cooperation projects: 30,000 tons / year wheat germ integrated processing projects, host
Xu. Yong will teach
Xu Yongjun, a professor and master's tutor at Jiangnan University's School of Food, joined Jiangnan University's School of Food in 2018 and was selected as a special professor in Jiangsu Province in 2019. Mainly engaged in mass spectrometology and its application in food nutrition and safety, in recent years as the first author or correspondent published more than 30 SCI papers, to undertake the 13th Five-Year National Key Research and Development Program, the Chinese Academy of Sciences key deployment projects and other project research.
Research Directions
Food Histology, Food Metabolomics, Food Lipid Histology, Lipid Nutrition and Safety
The article "Interactions between Hazard Foods and Intestinal Barriers: Impact on Foodborne Diseases" is published online at Journal of Agricultural and Food Chemistry.
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