劉志彬檢視原始碼討論檢視歷史
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劉志彬，男，福州大學生物科學與工程學院教授。
人物簡歷
2018.01-至今：福州大學生物科學與工程學院，副研究員
2021.01-2021.05：瓦赫寧根大學，研究助理
2008.01-2017.12：福州大學生物科學與工程學院，實習研究員、助理研究員
2017.09-2021.03：瓦赫寧根大學，食品化學，博士
2004.09-2007.07：福州大學，生物科學與工程學院，碩士
2000.09-2004.07：福州大學，生物科學與工程學院，學士
研究方向
社會兼職
福建省食品科學技術學會理事。
科研項目
1. 福建省自然科學基金面上項目，基於腸道菌群靶向調控的兒茶素單體及其氧化產物的抗肥胖機理研究，2016/04-2019/04、主持。
2. 國家自然科學基金青年基金項目，基於腸道菌群靶向調控的沒食子兒茶素沒食子酸酯（EGCG）及其氧化產物的抗肥胖機理研究，2016/01-2019/12、主持
3. 福建省教育廳科技項目，武夷岩茶對大鼠腸道菌群的影響、2012/06-2014/12、主持。
4. 福州大學科技發展基金資助項目，武夷岩茶的感官品質與組成成分相關性研究、2011/07-2012/12、主持。
學術成果
論文
1. Liu, Z., de Bruijn, W. J., Sanders, M. G., Wang, S., Bruins, M. E., & Vincken, J. P. (2021). Insights in the recalcitrance of theasinensin a to human gut microbial degradation. Journal of agricultural and food chemistry, 69(8), 2477-2484.
2. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Microbial metabolism of theaflavin-3, 3′-digallate and its gut microbiota composition modulatory effects. Journal of agricultural and food chemistry, 69(1), 232-245.
3. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. (2020). Reciprocal interactions between epigallocatechin-3-gallate (EGCG) and human gut microbiota in vitro. Journal of Agricultural and Food Chemistry, 68(36), 9804-9815.
4. Liu, Z., Guo, H., Zhang, W., & Ni, L. (2020). Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults. Nutrients, 12(4), 966.
5. Liu, Z., Bruins, M. E., de Bruijn, W. J., & Vincken, J. P. (2020). A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation. Journal of Food Composition and Analysis, 86, 103385.
6. Liu, Z., Wang, Z., Sun, J., & Ni, L. (2020). The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food microbiology, 86, 103347.
7. Liu, Z., Esveld, E., Vincken, J. P., & Bruins, M. E. (2019). Pulsed electric field as an alternative pre-treatment for drying to enhance polyphenol extraction from fresh tea leaves. Food and bioprocess technology, 12(1), 183-192.
8. Liu, Z., Bruins, M. E., Ni, L., & Vincken, J. P. (2018). Green and black tea phenolics: Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota. Journal of Agricultural and Food Chemistry, 66(32), 8469-8477.
9. Liu, Z., Wang, Z., Lv, X., Zhu, X., Chen, L., & Ni, L. (2018). Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine. Food microbiology, 69, 105-115.
10. Liu, Z., Chen, Z., Guo, H., He, D., Zhao, H., Wang, Z., ... & Ni, L. (2016). The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice. Food & function, 7(12), 4869-4879.
11. Liu, Z., Wang, W., Huang, G., Zhang, W., & Ni, L. (2016). In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus). Journal of the Science of Food and Agriculture, 96(5), 1836-1843.
12. Liu, Z., Lin, X., Huang, G., Zhang, W., Rao, P., & Ni, L. (2014). Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans. Anaerobe, 26, 1-6.
獲獎情況
2017年，2016年度福建省科技進步獎二等獎（排名第3）
2016年，福建省第十二屆自然科學優秀學術論文一等獎[1]