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Faculty

Lishuang Lü Professor

Academic Area: 
Food Science
Research Interests: 
  • Purification and structure determination of bioactive components from herbal medicine and functional foods
  • Mechanistic studies of bioactive food components on oxidative stress and carbonyl stress focus on formation of Advanced Glycation End Products (AGEs) and development of diabetic complications
  • Development of new chemopreventive agents from dietary sources using in vitro and animal models
  • 4.Structure-activity of dietary flavonoids inhibition on the formation of AGEs in food process
Bio: 

Lishuang Lü 

Professor

 

Educational Background

PhD, Food Science, Jiangnan University (2003)

MA, Cereal, Oil & Vegetable Protein Technology, Wuxi University of Light Industry (1999)

BA, Fine chemical engineering, Wuxi University of Light Industry (1989)

 

Research Projects

  1. Mechanistic and structure-activity relationship studies of the inhibitory effects of flavonoids on 1,2-dicarbonyl compounds induced non-enzymatic protein glycation in the baked food, National Natural Science Foundation of China, Grant No.31571783, 2016.01- 2019.12, ¥738,000, Principal Investigator

  2. Mechanistic studies of the inhibitory effects of genistein on advanced glycation end products in milk processing, Natural Science Foundation of Jiangsu Province of China, Grant No. BK2012850, 2012.7-2015.7, ¥100,000, Principal Investigator

  3. Studies of inhibitory effects of genistein on glycation of beta-Lactoglobulin, Natural Science Foundation of Jiangsu Higher Education Institutions of China, Grant No. 12KJB5500005, 2012.9-2014.12, ¥30,000 , Principal Investigator

  4. Studies on hyperlipidemia reduction of Kalimeris indica (L.) Sch-Bip in high-cholesterol-fed rats, Natural Science Foundation of Zhejiang Province of China Grant No.LY12C15001, 2012.7-2015.7, ¥50,000, Principal Investigator

 

Journal Articles

Yanghui, Kong, Xiaoming Li, Tiesong Zheng, Lishuang Lv*, Glycation of beta-Lactoglobulin and Antiglycation by Genistein in Different Reactive Carbonyl Model Systems, Food Chemistry, 2015,183,36-42   IF 3.259

Xiaoming Li, Yonglin Lu, Ronghua Deng, Tiesong Zheng and Lishuang Lv*, Chemical components from the haulm of Artemisia selengensis and the inhibitory effect on glycation of β-lactoglobulin, Food & Function, 2015,6, 1841-1846    IF 2.907

Xiaoming Li, Teisong Zheng, Shengmin Sang, and Lishuang Lv*, Quercetin inhibits advanced glycation end product formation by trapping methylglyoxal and glyoxal, Journal of Agricultural and Food Chemistry, 2014,62(50):12152-12158.   IF  3.107

Lishuang Lv*, Yunhui Cheng, Tiesong Zheng, Xiaoming Li, Rong Zhai, Purification, antioxidant activity and antiglycation of polysaccharides from Polygonum multiflorum Thunb, Carbohydrate Polymers, 2014, 99(2):765-773.   IF  3.479

Lishuang Lv, Huadong Chen, Dominique Soroka, Xiaoxin Chen (Luke), TinChung Leung, Shengmin Sang*. 6-Gingerdiols as the Major Metabolites of 6-Gingerol in Cancer Cells and in Mice and Their Cytotoxic Effects on Human Cancer Cells, Journal of Agricultural and Food Chemistry, 2012, 60(45): 11372-11377.    IF  3.107

Lishuang Lv, Cunbo Jiang, Jianlin Li, Tiesong Zheng*. Protective Effects of Lotus (Nelumbo nucifera Gaertn) Germ Oil Against Carbon Tetrachloride-Induced Injury in Mice and Cultured PC-12 cells, Food and Chemical Toxicology. 2012, 50(5):1447-53     IF 3.010

Huadong Chen, Lishuang Lv, Dominique Soroka, Renaud F Warin, Tiffany A Parks, Yuhui Hu, Yingdong Zhu, Xiaoxin Chen, and Shengmin Sang*. Metabolism of [6]-Shogaol in Mice and in Cancer Cells, Drug Metabolism and Disposition. 2012, 40(4):742-753            IF   4.148

Lishuang Lv, Xi Shao, Derong Huang, Chi-Tang Ho and Shengmin Sang*. Genistein inhibits advanced glycation end products formation by trapping methylglyoxal. Chemical Research in Toxicology. 2011, 24 (4): 579–586      IF  3.779

Lishuang Lv, Huadong Chen, Chi-Tang Ho and Shengmin Sang*. Chemical components of the roots of Noni (Morinda citrifolia) and their cytotoxic effects. Fitoterapia. 2011,82(4):704-708.  IF  2.231

Lishuang Lv, Xi Shao, Liyan Wang, Derong Huang, Chi-Tang Ho and Shengmin Sang*. Stilbene glucoside from Polygonum multiflorum Thunb : A Novel natural inhibitor of advanced glycation end products formation by trapping of methylglyoxal. Journal of Agricultural and Food Chemistry. 2010, 58 (4): 2239-2245.   IF  3.107

Xi Shao, Lishuang Lv, Tiffany Parks, Hou Wu, Chi-Tang Ho and Shengmin Sang*. Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemical array detection. Journal of Agricultural and Food Chemistry. 2010, 58(24): 12608-12614.  IF 3.107

Lishuang Lv*, Jian Tang and Chi-Tang Ho. Selection and optimization of macroporous resin for separation of stilbene glycoside from Polygonum Multiflorum Thunb. Journal of Chemical Technology & Biotechnology. 2008, 83(10): 1422-1427.   IF 2.494

Lishuang Lv, Jian Tang and Chi-Tang Ho*. Identification of Oxidation products of 2,3,5,4-tetrahydrosystilbene-2-O-β-D-glucopyranoside from Polygonum multiflorum Thunb with H2O2. Journal of Food Lipids. 2008, 15: 231-239     IF   0.952     

Lishuang Lv, Xiaohong Gu, Jian Tang and Chi-Tang Ho*. Antioxidant activity of stilbene glycoside from Polygonum multiflorum Thunb in vivo. Food Chemistry. 2007, 104: 1678-1681.  IF 3.259

Lishuang Lv, Xiaohong Gu, Chi-Tang Ho*, and Jian Tang. Stilbene Glycosides from the Roots of Polygonum multiflorum Thunb and their in Vitro Antioxidant Activities. Journal of Food Lipids. 2006, 13(2): 131-144     IF   0.952

Min Lu, Xiaoming Li, Yongling Lu, Tiesong, Zheng, Dan Zhang, Lishuang Lv*, The inhibition of Quercetin on protein glycosylation and DNA damage, Food Science, 2016,37(01):104-108

Wang, Chen, Xiaoming Li, Yongling, Lu, Tiesong, Zheng, Lishuang Lv*, Detection of dicarbonyl compounds in beverages by Gas Chromatography, Food Science, 2015,36(24):235-241

Xiaoming Li, Yanghui, Kong, Lishuang Lv*, Effect of glycation on Structural properties of beta-Lactoglobulin, Food Science, 2015, 36 (15): 75-80

Qiuqin Xia, Lishuang Lv*,, Influencing on the Formation of Fluorescent AGEs in Arginine-Reducing Sugar Model System, Food Science, 2015, 36 (15):50-55

Xiaolin, Zhu, Yuejun, Liu, Min, Lu, Lishuang Lv*,Separation, Purifi cation and Inhibitory Effect on Protein Glycosylation of Phenols in Kalimeris, Food Science, 2015,36(5):61-66

Xiaoming Li, Ronghua, Deng, Yanghui, Kong, Qiuqin, Xia, Lishuang Lv*,Inhibitory Effect of Rutin on the Formation of Advanced Glycation End Products (AGEs) from Bovine Serum Albumin, Food Science,2014,35(3):85-89

Xiaolin, Zhu, Yuejun, Liu, Min, Lu, Lishuang Lv*, Functional Components and Inhibitory Activity of Different Varieties of Kalimeris indica against Protein Glycosylation, Food Science, 2014,35(9):133-138

Ronghua, Deng, Min, Lu, Qiuqin, Xia, Xiaoming Li, Yanghui, Kong, Lishuang Lv*Inhibitory Effect of Artemisia selengensis Straw Flavonoids on the Formation of Advanced Glycation End Products (AGEs) Food Science,2014,35(9):123-127

Ronghua, Deng, Yuxing, Guo, Xiaoming Li, Lishuang Lv*,Purifi cation and Preliminary Identifi cation of Total Flavonoids from Artemisia selengensis Turcz, Food Science,2013,34 (9): 85-89

Lishuang Lv, Study on advanced glycation end products in milk process, Science and Technology of Food Industry, 2013, 34(13):359-368

Xiaoming Li, Yuejun, Liu, Ronghua, Deng, Lishuang Lv*Free radical scavenging activities of extract from Artemisia selengensis, Food & Machinery, 2012,5,116-119 

Xinming, Liu, Daodong, Pan, Lishuang Lv*, Purification of Bioactive Compounds Resulting from Sequential Organic Solvent Extraction of Kalimeris indica (L.)Sch-Bip by Macroporous Resin Adsorption and Determination of in vitro Lipid Peroxidation Inhibitory Activity, Food Science, 2011,32(22):89-94

Lishuang Lv*, Rong, Zhai, Na, Feng, Bangquan, Jin, Effect of polygonum multiflorum polysaccharide on apple juice charification by response surface analysis, Food & Machinery,2011,27(1):113-117

Lishuang Lv*,Tianfei, Xie, Yujie, Fan, Antioxidant and Free Radical Scavenging Activities of Extract from Kalimeris indica (L.) Sch-Bip,Food Science,2010,32(13):122-126

Rong, Zhai, Lishuang Lv*, Bangquan, Jin,Hypolipidemic effect of the polysaccharide from polygonum multiflorum, Food & Machinery,2010,26(5):87-90

Lishuang Lv*,Jian Tang, Chi-Tang Ho,Property and activity of DPPH radical scavenging of stilbene glucosides, Journal of Harbin Institute of Technology , 2009, 41: 252-255

Lishuang Lv*,Meiming Sun,Stability of Pigment from Polygonum multiflorum, Food Science, 2009,30(15): 67-70

Lishuang Lv*, Chi-Tang Ho, Jian Tang, Structure-activity relationship of stilbene glycoside from Polygonum multiflorum Thunb and resveratrol, Food & Machinery,2009,25(5):57-58

Lishuang Lv, Huihui Lv, Haitao Ma, Study on extraction the fraction of scavenging free radical from Polygonum multiglorum Thunb , Food Science, 2008, 29(8): 197-200

Lishuang Lv,Studied on stilbene glycoside from root of Polygonum multiflorum Thunb antioxidant activities in vitr, Food Science, 2007,28(1):313-317

Lishuang Lv, Jian Tang, Chi-Tang Ho,Chemical studies of the antioxidant mechanism of stilbene glucose from Polygonum multiflorum Thunb : Radical reaction products of stilbene glucosides with DPPH, Food & mechinery, 2007,23(5):93-97

Lishuang Lv, Yuan Zhou, Jin Yan, Studies on Extracting and Scavenging Hydroxyl Radical Polysaccharide from Polygonum multiflorum Thunb, Food Science, 2007,28:272-275

Lishuang Lv, Resent Advances on Stilbene glucoside from Polygonum multiflorum Thunb,Food Science, 2006,27(10):608-612

Lishuang Lv, Fei Tao, Analyzed flavor and flavor material, Food Science, 2005,26(8)478-482

Lishuang Lv, Xiaohong Gu, Chi-Tang Ho, and Jian Tang, Separate Stilbene Glycoside from Polygonum Multiflorum Thunb by Macroporous Adsorbent Resin , Food Science, 2005,6(26):178-181

Lishuang Lv, Xiaohong Gu, Chi-Tang Ho, and Jian Tang, Studies on the stilbene glucoside from Polygonum multiflorum Thumb by water, Journal of food science and biotechnology, 2005,24(1):121-125

Lishuang Lv, Jian Tang, Studies on Extraction the Stilbene Glucoside from Polygonum multiflorum Thunb by Ethanol, Food and Fermentation Industries, 2004,10(30):132-135

Lishuang Lv*, Daodong Pan, The influence of microwave on the extraction of oligomeric proanthocyanidins from grape seed, Food & mechinery, 2004, 20(6):31-32

Lishuang Lv*, Daodong Pan, Qing Zhou, Jianhua Huang, Study on microwave-assisted extraction of flavonoids from leaf of Artemisia selengensis, Food and Fermentation Industries, 2003,2 (29):97-98

Lishuang Lv*, Recent Advances in Oligomeric Proanthocyanidins, Food Science, 2002,23(2):147-150

Lishuang Lv*, Dong Cao, Study on the processing of flavonoid extraction from Artemisia selengensis, Science and Technology of Food Industry, 2002,9:48-49

Lishuang Lv*, Extraction of Oligomeric Proanthocyanidins from grape seed, Science and Technology of Food Industry , 2002,23(1):17-19

Lishuang Lv*, Dong Cao, Studies on Oligomeric Proanthocyaindins in grape seed, Chinese Oils and Fats, 2001, 26(1):38-40

Lishuang Lv, Dong Cao, Separation of Oligomeric Proanthocyanidins from defatted grape seeds, Journal of Wuxi University of Light Industry,2001, (20):208-210

Lishuang Lv, Dong Cao,Isolate Oligomeric Proanthocyanidins from grape seed by TLC, Journal of Wuxi University of Light Industry, 2001,20(1):65-67

Lishuang Lv, Dong Cao, Study on the antioxidant activity of Oligermeric Proanthocyanidins, Food Science and Technology,2000, 4: 41-42

 

Books

  1. Daodong, Pan, Yun Jiang, Lishuang Lv, Functional food additives, Lishuang Lv, subeditor, China Light Industry Press, 2006.1

  2. Yuejun, Liu, Xinhe, Pan, Kalimeris indica (L.) Sch-Bip: homology of medicine and food, China Medical Science Press, 2012.2, edited book

 

Patents

  1. Lishuang Lv, Yuejun Liu, Xinming Liu, Application of Kalimeris indica (L.) Sch-Bip in  hypolipidemic drugs or in functional food, ZL201210336242.9, 2014.1

  2. < >ethods of preparation stilbene glycoside from Polygonum multiflorum Thunb, ZL 200610166312.5, 2009 

     

    Honors and Awards

    1. The backbone of excellent young teachers in Nanjing Normal University, 2008

    2. < >Triple-A" outstanding student in Jiangnan University, two Times from 2003 to 2006 

       

      Academic Title

      Lectuer of “Morther School” for the Women's Federation of Nanjing

      Journal Reviewer

      International: Internaltional Joural of Biotechnology and Food Sciences (editorial board member), Food & Function Journal of Food Science, Journal of Agricultural and Food Chemistry, Journal of Medicinal Plant Research, International Research Journal of Agricultural Science, Journal of Separation Science, Food and Chemical Toxicology, Chemical Research in Toxicology, African Journal of Biotechnology

      Internal: Food Science, Food & Machinery, Food Safety and Quality Detection Technology, Chemical Research and Application, Science and Technology of Food Industry

      Grant Reviewer

      National Natural Science Foundation of China

      Natural Science Foundation of Jiangsu Province

      Contact

      +86 25 83598286

      lishuanglv@126.com

      lulishuang@njnu.edu.cn