姓名🧚🏻‍♀️：高潔

職務職稱：副院長，教授😍，博士生導師

性別：女

畢業院校及專業學位：浙江大學食品科學博士

所在部門：河北農業大學百事3(D座1415室)

通訊地址：河北省保定市河北農業大學百事3

郵政編碼：071001

電子郵箱：gaojiehbu@163.com

個人簡介🪹：

高潔，女，博士，教授🫠，博導。2013年畢業於浙江大學食品科學專業，同年就職於中國CDC營養與健康所，2018年通過人才引進至河北農業大學百事3工作，現任百事3業務助理，生工系黨支部書記🕵🏼、副主任🧗‍♀️🦬。主持國家自然科學基金項目1項，河北省自然科學基金項目1項，河北省重點研發計劃項目1項♿，河北大學引進人才項目1項，中國疾病預防控製中心基金2項，參與國家及省重點研發計劃項目3項👿🚱，生物農聯合基金1項，河北省教改項目1項。發表國內外高水平學術論文40余篇。申請國家發明專利10項🧟‍♂️。河北省精品課程主講人🧨。

一🧔🏼‍♂️、主要學術及社會兼職

中國食品科學技術協會青年委員會委員

中國食品科學技術協會益生菌分會理事

中國微生物學會釀造分會委員

河北省食品學會副秘書長

河北省食品學會青委會常務副主任兼秘書長

二🐌、主講課程及主要研究方向

1、主講食品微生物學💍、益生菌與健康、益生菌與益生元等本科及研究生課程

2🏌🏿、主要研究方向為：乳酸菌🧍、益生菌資源開發利用👭🏼，發酵性能改善🐐🙍🏽‍♀️、腸道菌群調節功能研究等🤳🏽。

三、代表成果

1🤸🏿、論文

[1]Jie Gao, Faizan Ahmed Sadig, Yixin Zheng, Jinrong Zhao, Guoqing He*, and Yaxin Sang* Biofilm-based delivery approaches and specific enrichment strategies of probiotics in the human gut [J]. GUT MICROBES, 2022, 14(1).

[2]Jie Gao, Xiyu Li, Jesus Simal-Gandara, Guohua Zhang*, Jianbo Xiao, Faizan Ahmed Sadiq, Yaxin Sang*. Probiotics in the dairy industry—Advances and opportunities [J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(4): 3937-82.

[3]Jie Gao, Kemin Mao, Xianghong Wang, Si Mi, Mengqi Fu, Xiyu Li, Jianbo Xiao, Jesus Simal-Gandara, Yaxin Sang*. Tibet Kefir Milk Regulated Metabolic Changes Induced by High-Fat Diet via Amino Acids, Bile Acids, and Equol Metabolism in Human-Microbiota-Associated Rats [J]. J Agric Food Chem, 2021, 69(23): 6720-32.

[4]Jie Gao, Qi Li, Yuwei Liu, Bing Yang, Faizan Ahmed Sadiqb, Xiyu Li, Si Mi, and Yaxin Sang*. Immunoregulatory effect of Lactobacillus paracasei VL8 exopolysaccharide on RAW264.7 cells by NF-κB and MAPK pathways [J]. Journal of Functional Foods, 2022, 95.

[5] Yuehong Ji, Kemin Mao,Jie Gao*, Bimal Chitrakar1, Faizan Ahmed Sadiq, Zhongxuan Wang, Jiangna Wu, Chao Xu, Yaxin Sang*. Pear pomace soluble dietary fiber ameliorates the negative effects of high-fat diet in mice by regulating the gut microbiota and associated metabolites [J]. Front Nutr, 2022, 9: 1025511.

[6]Yueyao Wang, Guifang Tian, Kemin Mao, Bimal Chitrakar1, Zhongxuan Wang1, Jie Liu, Xinzhong Bai, Yaxin Sang*,Jie Gao*.Effects of four cooking methods on flavor and sensory characteristics of scallop muscle [J]. Front Nutr, 2022, 9: 1022156.

[7] Wenyi Deng, Guifang Tian, Zhongxuan Wang, Kemin Mao, Xiaohan Liu, Qiuyue Ding, Yaxin Sang*,Jie Gao*. Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses [J]. Aquaculture Reports, 2022, 25.

[8]Jie Gao, Gangqiang Ding, Qi Li, Lingxiao Gong, Jian Huang, Yaxin Sang*. Tibet kefir milk decreases fat deposition by regulating the gut microbiota and gene expression ofLplandAngptl4 in high fat diet-fed rats[J]. Food Research International, 2019, 121:278-287.

[9]Kemin Mao¹,Jie Gao¹Xianghong Wang, Xiyu Li, Shuo Geng, Tuo Zhang, Faizan Ahmed Sadiq, Yaxin Sang*. Bifidobacterium animalis subsp. lactis BB-12 Has Effect Against Obesity by Regulating Gut Microbiota in Two Phases in Human Microbiota-Associated Rats [J]. Front Nutr, 2021, 8: 811619.

[10] Xiyu Li,Jie Gao, Jesus Simal-Gandara, Xianghong Wang, Giovanni Caprioli, Si Mi, Yaxin Sang*. Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice [J]. Lwt, 2021, 147.

[11] Mengqi Fu, Kemin Mao,Jie Gao, Xianghong Wang, Faizan Ahmed Sadiq, Jiale Li, Yaxin Sang*. Characteristics of surface layer protein from Lactobacillus kefiri HBA20 and the role in mediating interactions with Saccharomyces cerevisiae Y8 [J]. Int J Biol Macromol, 2022, 201: 254-61.

[12] Mengqi Fu, Si Mi, Jinrong Zhao, Xianghong Wang,Jie Gao, Yaxin Sang*. The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels [J]. FOOD CHEMISTRY, 2023, 405.

[13] Shuo Geng, Tuo Zhang,Jie Gao, Xiyu Li, Bimal Chitrakar, Kemin Mao, Yaxin Sang*. In vitro screening of synbiotics composed of Lactobacillus paracasei VL8 and various prebiotics and mechanism to inhibits the growth of Salmonella Typhimurium [J]. Lwt, 2023, 180.

[14]李佳樂,毛可敏,桑亞新,高潔*.雪蓮菌顆粒形成機製研究進展中國食品學報[J].中國食品學報, 2021, 21(9):386-396

[15]丁鋼強,高潔.中國居民營養的發展與挑戰[J].中國食品學報, 2016, 16(7):1-6.

2、專利

[1]高潔，桑亞新，李希羽🖼，紀月洪，付夢琪🤰🏽，李佳樂.一種促進雪蓮菌增殖的復合添加劑:中國, ZL202110500831.5. 2022-08-26.

[2]高潔，桑亞新，李佳樂.一株高加索酸奶乳桿菌HBA20及其高產SLP的方法:中國, ZL202111121846.7. 2023-03-10.

[3]桑亞新，王向紅，周暢🛥，於文龍🕕，高潔🧭🌛，劉衛華.一種柿子醋的製備方法:中國, 201910027195.1. 2019-01-11.

3、圖書

孫靜🏌🏽‍♀️🤶🏿，高潔.嬰幼兒餵養手冊[M]. 2017🍊，中國人口出版社,北京.