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Aike Li, Professor, Ph.D., Director of Cereals & Oils Nutrition Research Group Concentration Animal Nutrition and Feed
Contact information: Tel: 86-010-58523679 Fax: 86-010-58523648 E-mail: lak@chinagrain.org Education: Doctor degree, China Agricultural University, 1987-1991; Master degree, China Agricultural University, 1983-1986; Bachelor degree, Hunan Agricultural University, 1979-1983. Work experience: Deputy Director (1993-1999), Director(1999-2003) of the Feed Research Institute, ASAG; Director (2009-) of Cereals & Oils Nutrition Research Group, ASAG Research Focus; Protein feedstuffs development and utilization; The key production & application technologies of antibiotics & their substitutes for feeds. Honors, Awards and Appointments: National Science and Technology Progress Award as the PI of "Technology and application development of feed protein resources", the Second Rank, 2009; National Science and Technology Progress Award as the Co-PI of "Research of nitrogen and phosphorus metabolic regulation in livestock & poultry and application of the preparation technology of safe feed", the Second Rank, 2008; Experts that enjoy special government allowances by the State Council, 1999; Advanced workers of scientific and technological progress in national feed industry during 1991-2002, 2002; Advanced workers of science and technology in National Grain and Oil Industry, 2005; Advanced workers of science and technology in National Grain and Oil Industry, 2009. Professional Activities: Vice president of feed branch of Chinese Cereals and Oils; Association Executive director of Animal Nutrition Branch of China Animal Husbandry and Veterinary Association; Executive director of feed Economic Commission of Chinese Economic Association of forestry, animal husbandry and fisheries,Members of National Feed Standardization Technical Committee. Selected Publications Articles: [1] LI Ai-ke, ZHOU Nai-ji, Han Fei. Identification of the protein composition of five different feedstuffs with Tricine-SDS-PAGE system.Amino Acids 2011;41 (Suppl 1):S1-S86:55. [2] Hyun-Jung Chung & Aike Li, et al. Physicochemical properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Varieties in Canada CEREAL CHEMISTRY 2010;87(4):297-304. [3] D. Deng , Ai-Ke Li ,et al.Growth performance and metabolic responses in barrows fed low-protein diets supplemented with essential amino acids .Livestock Science 2007; 109 :224-227. [4] H. Yang, AiKe. Li, Y. L. Yin .et al. True phosphorus digestibility and the endogenous phosphorus outputs associated with brown rice for weanling pigs measured by the simple linear regression analysis technique. Animal 2007;1:213-220 [5] Chengbo Yang, Aike Li, et.al.. Effect of cysteamine supplement in the diet of growing pigs on performance, carcass characteristics, serum hormone and gastric ulcer. Journal of the Science of Food and Agriculture 2005,;85: 1947-1952. [6] Aike Li & Feng Yanglia Effect of undegradable nutrients on energy deposition in steers. EAAP Publication 1993，No.58 ISBN3-906466-07-08 Proc. 13th Sympos. on Energy Metabolism of Farm Animals. [7] Aike Li & Feng Yanglian. Studies on the energy conversion of low guality roughage for steer. EAAP Publication 1991. Proc. 12th Sympos. on Energy Mefabolism of Farm Animals Books: [1] Li Aike (Editor-in-Chief). 《Protein Feedstuffs in China》 Beijing Agricultural University Press 2011. [2] Luo Xugang、Lu Lin & Li Aike (Translator-in-Chief) .《(J. Zempleni & H. Daniel,Editor-in-Chief),Molecullar Nutrition》 Science Press(China)2008 [3] Li Aike (Vice Editor-in-Chief).《Modern Biotechnology and Animal Husbandry》 Science Press(China) 2006 [4] Li Aike ( Editor). 《Amino Acid Nutrition and Metablism in Swine》Science Press (China) 2008 [5] Li Aike ( Editor). 《China Feed Industry Development Strategy in 1996-2020.》China Press of Sience and Technology 1994. |
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Hui Lu, Associate professor, Executive director of the storage branch of Chinese Cereals and Oils Association
Research Summary: The research fields include nutritional value and functions of grain and its processed products, storage quality control of grain and its processed products, grain and grain food processing technology, and grain products research and development. Professor Lu led or participated in many projects including National Science and Technology R&D Program, Fundamental Platform Program by Ministry of Science and Technology, provincial and ministerial projects, as well as enterprise research projects. She led or participated in the development of three national standards and occupation standards. Additionally, she received three ministerial Science and Technology Progress awards. She published more than ten research papers and was one of the authors of a professional book. |
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Xingjun Li, Associate professor, Ph.D., Concentration Grain biochemistry and molecular nutrition
Contact information: Tel: 86-010-58523714 Fax:86-010-58523599 E-mail: lixingjun888@yahoo.com.cn Education: Doctor degree, Department of Horticulture, Zhejiang University, Hangzhou, China, 1998-2001; Master degree, Department of Horticulture, Sichuan Agricultural University, Ya'an, China, 1995-1998; Bachelor degree, Department of Horticulture, Northwestern Agricultural University, Yangling, China, 1991-1995. Work experience: JSPS research fellow, Plant physiology and molecular biology, Hiroshima University, Japan, 2005-2007; Postdoctoral researcher, Plant cell wall polysaccharides, Faculty of Integrated Arts and Science, Hiroshima University, Higashi-Hiroshima, Japan, 2003-2005; Postdoctoral researcher, Structural plant biology and tissue culture, Institute of Botany, Chinese Academy of Science, Beijing, China, 2001-2003. Research Focus: The recent studies are on the equilibrium moisture content of cereal grains and oilseeds, the mechanism of quality deterioration in paddy and milled rice, and dietary fiber and antioxidant in grains. Honors, Awards and Appointments: Japanese Society for the Promotion of Science (JSPS) fellowship (P05190) - 2005. Professional Activities: Editorial board member of Journal of Food Research; Editorial board member of Journal of Life Science; Invited instructor for the Dietary Fiber Technology Association, China Medicinal Biotechnology Association, focusing on the cell wall in cereal grains, 2012. Selected Publications: [1] Xing-jun Li. The hygroscopic properties and sorption isosteric heats of different Chinese wheat types. Journal of Food Research 2012, 1: 82-98. [2] Xingjun Li, Zhiyan Wei, Zhiyang Cao, Qiyan Feng, Jinshui Wang. Equilibrium moisture content and sorption isosteric heats of five wheat varieties in China. Journal of Stored Products Research 2011, 47: 39-47. [3] Xing-jun Li, Naoki Sakurai, Donald J Nevins. Characterization of xyloglucan from ripening kiwifruit. Journal of Integrative Plant Biology 2009, 51(10) 933-941. [4] Xing-jun Li, Naoki Nakagawa, Donald J. Nevins, Naoki Sakurai. Changes in the cell-wall polysaccharides of outer pericarp tissues of kiwifruit during development. Plant Physiology and Biochemistry 2006, 44: 115-124. |
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Fei Han, Associate professor, Ph.D., Concentration Cereals & Oils Nutrition and safety
Contact information: Tel: 86-010-58523695 Fax:86-010-58523599 E-mail: hf@chinagrain.org Education: Doctor degree, School of Food Science and Technology, Southern Yangtze University, Wuxi, China, 2001-2005; Master degree, Department of Animal nutrition, Inner Mongolia Agricultural University, Huhhot, China, 1998-2001; Bachelor degree, Department of Animal nutrition, Inner Mongolia Agricultural University, Huhhot, China, 1994-1998. Research Focus: Research on nutrition and health characteristics of cereals and oils; Research on cereal overall nutritional balance evaluation system; Research on comprehensive utilization of plant protein. Professional Activities: Reviewer of CHINA BIOTECHNOLOGY; Reviewer of SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS. Selected Publications: [1] Han Fei, Yu Tingting, Li Jun, Bai Huichen. Angiotensin I-converting enzyme(ACE) activities of different tissues in spontaneously hypertensive rats following gastrogavage with the soybean peptide. Food Science, 2011,32(3): 216-218. [2] Han Fei, Zhou Meng-liang. Study on experimental model of H2O2 induced oxidative injury in HepG2 cells, Food Science, 2011,32(5):55-57. [3] Wang Li, Han Fei, Li Aike. Effect on Degradation of Transgenic Ingredients and Non-target Genes Components of Generally Modified Soybean with Different Processing, 2011, 30(1): 136-140. [4]Wang Li, Han Fei, Li Aike. Effect on Degradation of Transgenic Ingredients and Non-target Genes Components of Generally Modified Soybean by dry-heating Process. 2011, 32(13): 229-233. [5]Han Fei, Le Guowei, Shi Yonghui,etc，Immunomodulatory effects of the β-casomorphin-7 on mice，Journal of China immunity.2005,21(11):811-817. [6]Han Fei, Sun Jin, Zhou Meng-liang, Yu Ting-ting.Genes and Common Pathways related to three Food Antioxidant Revealed by Combining and Analyzing Candidate Gene Lists from Multiple Technology Platforms. Life science research. 2009, 13 (6):487-491. [7]Han Fei, Zhou Meng-liang, An experimental HepG2 cell model of hydrogen peroxide induced DNA oxidative injury. FOOD SCIENCE. 2011,32(5):55-57 [8]Han Fei, Yu Ting- ting, Li Jun, etc, Angiotensin I-converting enzyme activity in different tissues of spontaneously hypertensive fats anministered with osybean peptide,FOOD SCIENCE. 2011,32(3):216-218. [9]Li Ai-ke, Zhou Nai-ji, Han Fei, Identification of protein composition of five different feed stuffs with Tricine-SDS-PAGE system, Amino Acids, 2011,41(S1),S55. [10]Wang Lin, Han Fei,Li Ai-ke,etc，Effect of different processing on transgenic ingredients and regulatory elements of soybean. SOYBEAN SCIENCE. 2011,30(1):136-140. [11]Han Fei, Li Ai-ke, Qi wentao, Advance in whole grain phytochemicals and health research, p565-567, 14th ICC Cereal and Bread Congress and Forum on Fats and Oils, August 6-9, 2012, Beijing, China. |
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Wentao Qi, Associate professor, Ph.D., Cereals & Oils Nutrition and Health, Molecular Nutrition, Cell Biology
Contact information: Tel: 86-010-58523695 Fax: 86-010-58523599 E-mail: qwt@chinagrain.org Education: Ph.D. in Biomedical Material Engineering, Chinese Academy of Sciences, Dalian, China.2006; M.S. in Biochemical Engineering, Dalian University of Technology, Dalian, China.2003; Bachelor in Chemical Engineering, Dalian University of Technology. Dalian, China.2000. Research Summary: We focus on the mechanisms of functional factors in the cereals and oil on human health by illuminate the influence of these factors on some chronic disease such as obesity, colon inflammation and colon cancer etc. We also focus on the research of new technology and materials on cell microencapsulation and cell behaviors in microencapsulated culture. Recent Publications: [1] Wentao Qi, Philip Fitchev, Mona L. Cornwell, et al. Lipid droplet accumulation promotes proliferation of colon cancer cells via loss of tumor suppressor FOXO3. The Journal of Biological Chemistry.2013 Accepted; [2] Wentao Qi, Suhasini Joshi, Christopher R. Weber, et al. Polyethylene glycol (PEG) inhibits attachment of enteric pathogens to the host intestinal cells. Gut Microbes，2012，2:5, 267-273; [3] Wentao Qi, Weber CR, Wasland K, et al. Genistein inhibits proliferation of colon cancer cells by attenuating a negative effect of epidermal growth factor on tumor suppressor FOXO3 activity. BMC Cancer, 2011, 11:219-228; [4] Wentao Qi, Weber CR, Wasland K, et al Tumor suppressor FOXO3 mediates signals from EGF receptor to regulate proliferation of colonic cells. Am J Physiol Gastrointest Liver Physiol, 2011, 300: 264-272. (IF=3.26); [5] Lobke Snoeks, Christopher R Weber, Wentao Qi et al. Tumor suppressor FOXO3 participates in the regulation of intestinal inflammation. Laboratory Investigation 2009, 89: 1053-1062. |
