吳浩浩，男，1987年6月生，畢業於中國海洋大學，博士，中國海洋大學副教授。
基本介紹
- 中文名：吳浩浩
- 職業：教師
- 專業方向：礦物質（尤其是鐵、鋅和鈣）營養吸收和微藻食品開發
- 任職院校：中國海洋大學
個人經歷,主講課程,研究方向,學術成果,
個人經歷
2015.01- 副教授，食品科學與工程學院，中國海洋大學
2009.9-2015.1，就讀於中國海洋大學水產品加工及貯藏工程專業，獲博士學位。
2013.8-2014.12，赴美國馬里蘭大學（University of Maryland, College Park）和美國食品藥品監管局/食品安全與套用營養中心 (FDA/CFSAN)，聯合培養16個月。
2005.9-2009.7，就讀於陝西師範大學食品工程與營養科學學院，獲學士學位。
主講課程
承擔本科生《食品工程原理》和《食品工程原理實驗》等課程
研究方向
礦物質（尤其是鐵、鋅和鈣）營養吸收和微藻食品開發。
學術成果
1. 國家自然科學基金青年基金，No. 31601406，海洋聚球藻源納米多聚磷酸體中鈣、鐵和鋅的生物可利用性研究，2017/01-2019/12，20萬元，在研，主持；
2. 中國博士後科學基金面上資助，No. 2015M582142，食物鐵強化對腸道抵抗力的負面影響及其矯正實驗研究，2016/01-2017/12，5萬元，在研，主持；
3. 山東省自然科學基金博士基金，No. ZR2016CB30，海洋聚球藻源納米多聚磷酸體的益生作用研究，2016/11-2018/11，7萬元，在研，主持；
4. 山東省博士後創新基金，2016/09-2018/8，6萬元，在研，主持；
5. 青島市套用基礎研究項目，No. 16-5-1-16-jch，2016/09-2018/8，10萬元，在研，主持；
6. 國家自然科學基金面上項目，No. 31371758，鯷魚“肉因子”機制之納米鐵氧化物在胃腸道的形成和生物可利用性研究，2014/01-2017/12，83萬元，在研，參與；
7. 國家自然科學基金青年科學基金項目，No. 31101379，魚鱗蛋白肽-鈣螯合物的有效製備、結構表征及其促鈣吸收效果與機制研究，2012/01-2014/12，已結題，參與；
8. 山東省科技計畫項目，No. 2013GHY11536，高產嗜鐵素海洋聚球藻的高效製備關鍵技術研究，2013/01-2014/12，20萬元，已結題，參與。
發表的學術論文:
(1) Guangxin Feng, Yinong Feng, Tengjiao Guo, Yisheng Yang, Wei Guo, Min Huang, Haohao Wu*, Mingyong Zeng*. Biogenic Polyphosphate Nanoparticles from Synechococcus sp. PCC 7002 Exhibit Intestinal Protective Potential in Human Intestinal Epithelial Cells In Vitro and Murine Small Intestine Ex Vivo. Journal of Agricultural and Food Chemistry, 2018, DOI: 10.1021/acs.jafc.8b03381.
(2) Yuhong Yang, Haohao Wu (共同第一), Shiyuan Dong*, Weiya Jin, Kaining Han, Yanmei Ren, Mingyong Zeng. Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation. Food Research International, 2018, DOI: 10.1016/j.foodres.2018.07.015.
(3) Feifei Lin, Haohao Wu*, Mingyong Zeng*, Guangli Yu, Shiyuan Dong, Huicheng Yang. Probiotic/prebiotic correction for adverse effects of iron fortification on intestinal resistance to Salmonella infection in weaning mice. Food & Function, 2018, 9:1070-1078.
(4) Suqin Zhu, Min Huang, Guangxin Feng, Yu Miao, Haohao Wu*, Mingyong Zeng*, Y. Martin Lo. Gelatin versus its two major degradation products, prolyl-hydroxyproline and glycine, as supportive therapy in experimental colitis in mice. Food Science & Nutrition, 2018, 6(4):1023-1031.
(5) Yaqun Zou, Liang Zhao, Guangxin Feng, Yu Miao, Haohao Wu*, Mingyong Zeng*. Characterization of Key Factors of Anchovy (Engraulis japonicus) Meat in the Nanoparticle-Mediated Enhancement of Non-Heme Iron Absorption.Journal of Agricultural and Food Chemistry, 2017, 65(51):11212-11219.
(6) Liang Zhao,Haohao Wu*, Mingyong Zeng*, Hai Huang. Nonheme Iron-Loading Capacities of Anchovy (Engraulis japonicus) Meat Fractions under Simulated Gastrointestinal Digestion. Journal of Agricultural and Food Chemistry, 2017, 65(1):174-181.
(7) Haohao Wu, Yi Liu, Meng Li, Yu Chong, Mingyong Zeng, Y. Martin Lo, Jun-Jie Yin*. Size-dependent tuning of horseradish peroxidase bioreactivity by gold nanoparticles. Nanoscale, 2015, 7(10):4505-4513.
(8) Haohao Wu, Suqin Zhu, Mingyong Zeng*, Zunying Liu, Shiyuan Dong, Yuanhui Zhao, Hai Huang. Enhancement of non-heme iron absorption by anchovy (Engraulis japonicus) muscle protein hydrolysate involves a nanoparticle-mediated mechanism. Journal of Agricultural and Food Chemistry, 2014, 62(34):8632-8639.
(9) Haohao Wu, Zunying Liu, Shiyuan Dong, Yuanhui Zhao, Hai Huang, Mingyong Zeng*. Formation of ferric oxyhydroxide nanoparticles mediated by peptides in the anchovy (Engraulis japonicus) muscle protein hydrolysate. Journal of Agricultural and Food Chemistry,2013, 61(1):219-224.
(10) Haohao Wu, Zunying Liu, Yuanhui Zhao, Mingyong Zeng*. Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein. Food Research International, 2012, 48(2): 435-441.
(11) Haohao Wu, Jun-Jie Yin, Wayne G. Warmer, Mingyong Zeng, Y. Martin Lo. Reactive oxygen species-related activities of nano-iron metal and nano-iron oxides. Food and Drug Analysis, 2014, 22(1): 86-94.
(12) Yi Liu, Haohao Wu, Yu Chong, Wayne G. Wamer, Qingsu Xia, Lining Cai, Zhihong Nie, Peter P. Fu, Junjie Yin*.Platinum nanoparticles: efficient and stable catechol oxidase mimetics. ACS Applied Materials & Interfaces, 2015, 7(35).
(13) Suqin Zhu, Haohao Wu, Zunying Liu，Mingyong Zeng*. The involvement of bacterial quorum sensing in the spoilage of refrigerated Litopenaeus vannamei. International Journal of Food Microbiology, 2015, 192: 26-33.
(14) Suqin Zhu, Haohao Wu, Mingyong Zeng*，Zunying Liu，Yuanhui Zhao, Shiyuan Dong. Regulation of Spoilage-Related Activities of Shewanella putrefaciens and Shewanella baltica by an Autoinducer-2 Analogue, (Z)-5-(Bromomethylene) furan-2 (5H)-One, Journal of Food Processing and Preservation, 2015, 39: 719-728.
(15) Yi Liu, Haohao Wu, Meng Li, JunJie Yin*, Zhihong Nie*. pH dependent catalytic activities of platinum nanoparticles with respect to the decomposition of hydrogen peroxide and scavenging of superoxide and singlet oxygen. Nanoscale, 2014, 6(20): 11904-11910.
(16) Weiwei He, Haohao Wu, Wayne G Wamer, Hyun-Kyung Kim, Jiwen Zheng, Huimin Jia, Zhi Zheng, Junjie Yin*.Unraveling the enhanced photocatalytic activity and phototoxicity of ZnO/metal hybrid nanostructures from generation of reactive oxygen species and charge carriers. ACS Applied Materials & Interfaces, 2014, 6(17): 15527-15535.
(17) Caili Zhang, Suqin Zhu, Haohao Wu, Abdul-Nabi Jatt, Yurong Pan, Mingyong Zeng*. Quorum Sensing Involved in the Spoilage Process of the Skin and Flesh of Vacuum-Packaged Farmed Turbot (Scophthalmus maximus) Stored at 4 °C. Journal of Food Science, 2016, 81: M2776–M2784.
(18) Jo-Won Lee, Sohee Yoon, Y. Martin Lo, Haohao Wu, Sook-Young Lee, BoKyung Moon.Intrinsic polyphenol oxidase-like activity of gold@ platinum nanoparticles. RSC Advances, 2015, 5(78): 63757-63764.
(19) Meng Li, Weiwei He, Yi Liu, Haohao Wu, Wayne G Wamer, Y Martin Lo, Junjie Yin*.FD&C Yellow No. 5 (Tartrazine) degradation via reactive oxygen species triggered by TiO2 and Au/TiO2 nanoparticles exposed to simulated sunlight. Journal of Agricultural and Food Chemistry, 2014, 62(49): 12052-12060.
