个人简介

999全讯白菜网博士后，博士毕业于南京农业大学食品科学技术学院，加拿大阿尔伯塔大学农业、食品和营养科学系联合培养博士研究生。主要研究领域为肠道微生物与炎症性疾病。主持江苏省卓越博士后计划，参加过国家自然科学基金、江苏省高校自然科学基金及多个教育部重点实验室开放项目。近年来在Journal of Agricultural and Food Chemistry、Free Radical Biology and Medicine、Food Research International等国际知名期刊上发表论文5篇，其中2篇入选ESI高被引论文。

代表性成果

1. Yujia Peng, et al., Anthocyanins from Lycium ruthenicum Murray ameliorated high-fructose diet-induced neuroinflammation through the promotion of the integrity of the intestinal barrier and the proliferation of Lactobacillus, Journal of Agricultural and Food Chemistry, 2023, 71(6): 2864-2882

2. Yujia Peng, et al., Gut microbiota modulation and anti-inflammatory properties of anthocyanins from the fruits of Lycium ruthenicum Murray in dextran sodium sulfate-induced colitis in mice. Free Radical Biology and Medicine, 2019, 136: 96-108.

3. Yujia Peng, et al., Effects of long-term intake of anthocyanins from Lycium ruthenicum Murray on the organism health and gut microbiota in vivo. Food Research International, 2020, 130: 108952.

联系方式

邮 箱 yujia_peng@njtech.edu.cn

办公地点 国重楼406