Educational Background

Visiting Scholar UC Davis, 07/2015-07/2016

Ph.D. Microbiology, Nanjing Normal University, China, 09/2006–06/2009

M.S. Fermentation, Tianjin University of Commerce, 09/2003–06/2006

B.S. Bioengineering, Tianjin University of Commerce, 09/1999–06/2003

Research Funding

1. Natural Science Foundation of China (31571852)  2016.1-2019.12 Yuxing Guo as PI

2. Natural Science Foundation of China (31101314)  2012.1-2014.12 Yuxing Guo as PI

3. Natural Science Foundation of Jiangsu Province (BK20151544) 2015.7-2018.6 Yuxing Guo as PI

4. Natural Science Foundation of Jiangsu Province (BK2011787) 2011.9-2014.12 Yuxing Guo as PI

5. Natural Science Fund for Colleagues and Universities in Jiangsu Province (13KJB550013) 2013.8-2015.12 Yuxing Guo as PI

6. Natural Science Fund for Colleagues and Universities in Jiangsu Province (10KJB550003) 010.9-2012.12 Yuxing Guo as PI

 

Journal of Articles

1.Guo, Y., Pan, D. *, Ding, H., Wu, Z., Sun, Y., & Zeng, X. Purification and characterization of α‐acetolactate decarboxylase (ALDC) from newly isolated Lactococcus lactis DX. Journal of the Science of Food and Agriculture, 2015, 95(8), 1655-1661. (SCI, Impact Factor 1.714)

2. Guo, Y., Pan, D. *, Li, H., Sun, Y., Zeng, X., & Yan, B. Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactis. Food chemistry,2013, 138(1), 84-89. (SCI, Impact Factor 3.391)

3. Guo, Y., Pan, D. *, Sun, Y., Xin, L., Li, H., & Zeng, X. Antioxidant activity of phosphorylated exopolysaccharide produced by Lactococcus lactis subsp. lactis. Carbohydrate polymers, 97(2),2013, 849-854. (SCI, Impact Factor)

4. Guo, Y., Pan, D. *, Wu, Z., Zhao, C., & Cao, J. Antioxidant activity and oxidative stress protection of duck proteins hydrolysates in SK-N-SH cells. Food & function, 2013, 4(3), 476-480. (SCI, Impact Factor 2.791)

5. Sun, Y., Pan, D. *, Guo, Y., & Li, J. Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity. Food and chemical toxicology, 2012, 50(10), 3397-3404. (SCI, Impact Factor 2.895)

6.Wu, Z., Pan, D. D. *, Guo, Y., & Zeng, X. Structure and anti-inflammatory capacity of peptidoglycan from Lactobacillus acidophilus in RAW-264.7 cells. Carbohydrate polymers, 2013, 96(2), 466-473.（SCI, Impact Factor 4.074）

7. Pan D*, Guo Y, Jiang X. Anti-fatigue and antioxidative activities of peptides isolated from milk proteins. Journal of Food Biochemistry, 2011, 35(4): 1130-1144. (SCI , Impact Factor 0.741)

8. Wu, Z., Pan, D. *, Guo, Y., & Zeng, X. N-acetylmuramic acid triggers anti-inflammatory capacity in LPS-induced RAW 264.7 cells and mice.Journal of Functional Foods, 2015, 13, 108-116. (SCI, Impact Factor 3.574)

 

Patents

1. CN201310084959.3  2013.6.12 (1/1)

2. CN201310083994.3 2013.6.24 (1/1)

3. CN201310083975.0 2013.6.12 (1/2)

4. CN153517369 2015.7.7 (2/7)

5. CN145439587 2015.7.8 (2/5)

6. 201511022106.2 2015.12.30 (1/3)

 

Honors and Awards

1.“The key technology research and application of lactic acid bacteria and fermentation products”, the Second Prize for Progress in Science and Technology of Zhejiang province, China, 2013, 4/12

2.“The key technology research and application of lactic acid bacteria and fermentation products”, the Second Prize for Progress in Science and Technology of Ningbo city, Zhejiang province, China, 2013, 3/9

3.“The Key technology and industrialization of probiotics and fermented milk”, the Second Prize for Progress in Science and Technology of Jiangsu province, China,2011, 7/11

4. The fifth member of  “Youth leader in talent training plan of Nanjing Normal University”

 

Contact Information

+86-13770346084

45222@njnu.edu.cn

Department of Food Science and Technology, Ginling College, Nanjing Normal University, Nanjing 210097, China