景浩

取自 食品百科全书

景浩，男，医学博士和食品学博士，教授。

南京医学院(现南京医科大学)医学系获医学学士学位；军事医学科学院放射医学研究所药理毒理学研究室获医学硕士学位；北京医科大学（现北京大学医学部）公共卫生学院工业毒理专业获博士学位；加拿大英属哥伦比亚大学（The University of British Columbia，UBC）食品科学系再获博士学位；加拿大英属哥伦比亚大学作博士后研究；作为日本学術振興会外国人特別研究员分别在日本島根大学（Shimane University）教育学部食品与营养研究室、日本信州大学（Shinshu University）農学部食品分子工学研究室从事博士后研究。现任中国农业大学食品科学与营养工程学院教授，博士生导师。

主要研究领域：

食品毒理学与食品安全;

生物活性物质与功能性食品

主要研究方向：

1 食品功能性成份的生物活性研究与检测、功能性成分量效与构效关系,生物活性成分生理生化分子作用机制。

2 在食品加工、储藏过程中食品组分的变化及相互作用产物对食品质量和食品安全的影响研究。

3 进行食品的天然成分和加工生产过程中形成成分的抗氧化、抗致突变、抗生物毒素、抗微生物的研究。

4 开展食品中添加剂、污染物及其他有害物质的化学及生物检测及安全性毒理学评价工作。

主要发表论文：

Jing, H., and Nakamura, S. (2005). Production and Use of Maillard Products as

Oxidative Stress Modulators. Journal of Medicinal Food, 8(3), 291-298.

Nakamura, S., Hata, J., Kawamukai, M., Matsuda, H., Ogawa, M., Nakamura, K.,

Jing, H., Kitts, D. D., and Nakai, S. (2004). Enhanced Anti-Rotavirus Action of

Human Cystatin C by Site-Specific Glycosylation in Yeast. Bioconjugate Chemistry,

15(6), 1289 – 1296.

Jing, H., and Kitts, D.D. (2004). Antioxidant activity of sugar-lysine Maillard

reaction products in cell free and cell culture systems. Archives of Biochemistry and

Biophysics, 429(2), 154-163.

Jing, H., and Kitts, D.D. (2004). Chemical characterization of different

sugar-casein Maillard reaction products and protective effects on

chemical-induced cytotoxicity of Caco-2 cells. Food and Chemical Toxicology,

42(11), 1833-1844.

Jing, H., and Kitts, D.D. (2004). Redox-related cytotoxic responses to different

casein-glycation products in Caco-2 and Int-407 cells. Journal of Agricultural and

Food Chemistry, 52(11), 3577-3582.

Jing, H., and Kitts, D.D. (2003). Chemistry of Maillard reaction products. Recent

Research Development in Molecular and Cellular Biochemistry, 1, 59-75.

Jing, H., and Kitts, D.D. (2003). Bioactive properties of Maillard reaction

products. Recent Research Development in Molecular and Cellular Biochemistry, 1,

77-95.

Ogawa, M., Jing, H., Kitts, D.D., Nakai, S., and Nakamura, S. (2003). In vitro Anti-

Cancer Activities In Caco-2 and HCT-116 Cells of Recombinant Cystatin C

Prepared from a Pichia Expression System. Journal of Medicinal Food, 6(4), 317-

322.

Jing, H., and Kitts, D.D. (2002). Chemical and biochemical properties of

casein-suga Maillard reaction products. Food and Chemical Toxicology, 47, 1007-

1015.

Ogawa, M., Nakamura, S., Scaman, C.H., Jing, H., Kitts, D.D., Dou, J., Nakai, S.

(2002). Enhancement of Proteinase Inhibitory Activity of Recombinant Human Cystatin C Using Random-Centroid Optimization. Biochimica et Biophysica Acta – Proteins and Proteomics, 1599, 115-124.

Jing, H., and Kitts, D.D. (2000). Comparison of the antioxidative and cytotoxic

properties of glucose-lysine and fructose-lysine Maillard reaction products. Food

Research International, 33(6), 509-516.