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    微生物與免疫實驗室
      審核人:

    學科帶頭人:師俊玲(教授、博導)

    成員:黃慶生(副教授)、靳明亮(副教授)、李琦(高級實驗師)、邵東燕(講師)、蔣春美(助理教授)、朱靜(博士后)

    實驗室現有博士研究生6人,碩士研究生12人,其中外籍留學生1名。已發表SCI論文80余篇,獲批專利10余項,主持國家自然科學基金、國家科技支撐計劃等各類項目30余項。

    聯系人:師俊玲,電話:029-88460541,E-mail:sjlshi2004@nwpu.edu.cn

    研究方向:

    1.微生物代謝調控與控制

    主要研究植物內生菌的代謝途徑及其與植物間相互作用機制,微生物代謝調控及發酵工程,霉菌污染與控制,以及具有提升人體免疫力和預防與治療疾病作用的功能因子篩選與改造,并對其進行生物合成或轉化。獲得了自主合成白藜蘆醇和木質素的植物內生菌,明確了其代謝合成途徑,基于基因組分析明確了與宿主間進化關系,揭示了相關代謝通路在生命進化和微生物與植物間相互作用間的作用;掌握了產毒霉菌污染與產毒的規律與條件,獲得了能夠有效抑制其生長與產毒的抗菌物質及其合成途徑,并實現了活性物質的規?;a;獲得了能夠有效抑制癌細胞的微生物代謝產物,明確了其作用機制。

    2.腸道微生態與營養調控

    主要開展模擬失重、高溫等特殊環境條件以及肥胖、肝硬化疾病等對腸道功能的影響研究,以期揭示腸道微生態中響應這些特殊環境及疾病的靶點微生物類群;已開展了靈芝多糖、食用纖維等營養因子對腸道微生態的調控作用研究,這將為通過調整膳食結構及營養方式調控腸道功能提供新的途徑和方法。

    3.免疫與抗腫瘤

    主要從事腫瘤免疫、NK細胞活性調控機制以及特殊環境下的免疫應答與抗感染免疫。建立了國內領先的人NK細胞體外高效擴增系統。利用NK細胞擴增技術平臺,在NK細胞抗腫瘤、抗病毒以及微重力對免疫細胞功能影響等研究領域進行了較為深入的探索研究。在抗腫瘤免疫研究方面,通過建立CAR-NK技術和構建NK細胞靶向殺傷重組蛋白表達系統,探討抗腫瘤免疫治療的新途徑。在空間失重環境導致NK細胞功能下降研究方面,通過失重環境的模擬,對NK細胞受體表達、信號轉導通路變化等進行研究,探討該環境下免疫細胞活性下調的機制。

    研究腫瘤微環境中,腫瘤細胞調控免疫細胞功能、逃逸免疫監視的機制與機理;探究細胞外囊泡(外泌體)在腫瘤微環境中發揮的細胞間通訊作用,及開發細胞外囊泡作為腫瘤靶向藥物傳遞載體的途徑與方法。

    探究與動脈粥樣硬化、肥胖等相關的肝細胞和巨噬細胞脂代謝情況及相關機制,明確功能因子對于脂代謝通路的影響,為預防和治療相關疾病提供新的靶點和途徑。對動脈粥樣硬化過程中NK細胞的參與過程及機制進行深入研究,以期進一步揭示動脈粥樣硬化的形成機制及制定相應預防和治療措施。

    近兩年代表性論文:

    [1] Zhu J, Lu K, Xu XG, Wang XL, Shi JL*. (2017) Purification and characterization of a novel glutamate dehydrogenase from Geotrichum candidum with higher alcohol and amino acid activity. AMB Express. DOI : 10.1186/s13568-016-0307-8

    [2] Riaz Rajoka MS, Shi JL*, Zhu J, Shao DY, Huang QS, Yang H, Jin ML. (2017) Capacity of lactic acid bacteria in immunity enhancement and cancer prevention. Applied Microbiology and Biotechnology, DOI 10.1007/s00253-016-8005-7

    [3] Shao DY, Yao LB, Riaz Rajoka MS, Zhu J, Shi JL*, Jin ML, Huang QS,Yang H. (2017) Simulated microgravity affects some biological characteristics of Lactobacillus acidophilus. Applied Microbiology and Biotechnology, DOI : 10.1007/s00253-016-8059-6.

    [4] Che JX, Shi JL*, Lu Y, Liu YL. (2016) Validation of reference genes for normalization of gene expression by qRT?PCR in a resveratrol?producing entophytic fungus (Alternaria sp. MG1). AMB Express, 6 (106): 1-10.

    [5] Shao DY, Wang YL, Huang QS, Shi JL*, Yang H, Pan ZL, Jin ML, Zhao HB, Xu XG. Cholesterol-lowering effects and mechanisms in view of bile acid pathway of resveratrol and resveratrol glucuronides. Journal of Food Science, 2016, 81(11): H2841-H2848.

    [6] Lu Y, Shao DY, Shi JL*, Huang QS, Yang H, Jin ML. Strategies for enhancing resveratrol production and the expression of pathway enzymes. Appl Microbiology and Biotechnology. 2016,100:7404-7421.

    [7] Che JX, Shi JL*, Gao ZH, Zhang Y. Transcriptome analysis reveals the genetic basis of the resveratrol biosynthesis pathway in an endophytic fungus (alternaria sp. MG1) isolated from vitis vinifera. Frontiers in Microbiology. 2016, 7:1-12.

    [8] Che JX, Shi JL*, Gao ZH, Zhang Y. A new approach to produce resveratrol by enzymatic bioconversion. Journal of Microbiology and Biotechnology. 2016, 26(8):1348-1357.

    [9] Chen DF,Shi JL*, Hu XZ. Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment. Applied Biological Chemistry. 2016, 59(3):397-403.

    [10] Chen ZN,Shi JL*, Yang XJ, Liu Y, Nan B, Wang ZF. Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology. 2016. 69(3):410-417.

    [11] Zhang Y,Shi JL*, Gao ZH, Che JX, Shao DY, Liu YL. Comparison of pinoresinol diglucoside production by Phomopsis sp.XP-8 in different media and the characterisation and product profiles of the cultivation in mung bean. Journal of the Science of Food and Agriculture. 2016, 96 (12):4015-4025.

    [12] Shao DY, Zhang LJ, Du SK, Yokoyama W,Shi JL*, Li N, Wang JX. Polyphenolic content and color of seedless and seeded shade dried chinese raisins. Food Science and Technology Research. 2016, 22(3): 359-369.

    [13] Zhu J, Shi JL*, Lu Y, Liu LP, Liu YL. Application of strains of geotrichum spp. To decrease higher alcohols and to increase ester. Journal of the Institute of Brewing. 2016, 122:147-155.

    [14] Zhang Y, Shi J*, Liu L, Gao Z, Che J, Shao D, Liu Y. Bioconversion of pinoresinol diglucoside and pinoresinol from substrates in the phenylpropanoid pathway by resting cells of Phomopsis sp.XP-8. Plos One 2015 10(9): e0137066.

    [15] Chen DF, Shi JL*, Hu XZ, Du SK. Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour. Journal of Cereal Science, 2015, 65: 60-66

    [16] Shao DY, Li J, Li J, Tang RH, Liu L*, Shi JL**, Huang QS, Yang H. Inhibition of Gallic Acid on the Growth and Biofilm Formation of Escherichia coli and Streptococcus mutans. Journal of Food Science, 2015, 80(6): M1299-M1305

    [17] Shao DY, Venkitasamy C, Li X, Pan ZL*, Shi JL**, Wang B, Teh HE, McHugh TH. Thermal and storage characteristics of tomato seed oil. LWT-Food Science and Technology 2015, 63(1): 191-197

    [18] Zhang Y, Shi JL*, Gao Z,Yangwu R, Jiang H, Che J, Liu YL. Production of pinoresinol diglucoside, pinoresinol monoglucoside, and pinoresinol by Phomopsis sp. XP-8 using mung bean and its major components. Applied Microbiology and Biotechnology 2015., 99:4629–4643.

    [19] Chen ZN, Shi JL*, Yang XJ, Nan B, Liu Y, Wang ZF. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation. International Dairy Journal. 2015, 43: 15-21.

    [20] Zhu CY, Shi JL*, Jiang CM, Liu YL. Inhibition of the growth and ochratoxin A production by Aspergillus carbonarius and Aspergillus ochraceus in vitro and in vivo through antagonistic yeasts. Food Control, 2015, 50: 125-132

    [21] Jiang CM, Shi JL*, Chen XQ, Liu YL. Effect of sulfur dioxide and ethanol concentration on fungal profile and ochratoxin a production by Aspergillus carbonarius during wine making. Food Control, 2015, 47: 656-663

    [26] Shao DY, Venkitasamy C, Li X, Pan ZL*, Shi JL*, Wang B, Teh HE, McHugh TH. Thermal and storage characteristics of tomato seed oil, LWT-Food Science and Technology, 2015, 63(1): 191-197.

    [27] Shao DY, Venkitasamy C, Shi JL*, Li X, Yokoyama W, Pan ZL*. Optimization of tomato pomace separation using air aspirator system by response surface methodology, Transactions of the ASABE, 2015, 58(6): 1885-1894.

    [28] Qi Li, Lin-Jie Ye, Hai-Long Ren, Ting Huyan, Jing Li, Jun-Ling Shi, Qing-Sheng Huang*. Multiple effects of IL-21 on human NK cells in ex vivo expansion. Immunobiology, 2015, 220:876–888.

    [29] Huang, Q*., Ren, H., Yang, H., Wang, Y., Li, Q., Shi, J., Shao, D., Zhang M.Construction of CD47 specific CAR-NK and its anti-tumor activity in vitro. Eur. J. Immunol, 46 (Suppl.),2016,122.

    [30] Jin M., Zhu Y., Shao D., Zhao K., Xu C., Li Q., Yang H., Huang Q., Shi J. Effects of polysaccharide from mycelia of Ganodermalucidum on intestinal barrier functions of rats. International Journal of Biological Macromolecules,2017, 94:1-9.

    [31] Xie J. H., Jin M. L., Morris G. A., Zha X. Q., Chen H. Q., Yi Y., Li J. E., Wang Z. J., Gao J., Nie S. P., Shang P., Xie M. Y. Advances on bioactive polysaccharides from medicinal plants. Critical Reviews in Food Science and Nutrition, 2016,56 S1:S60-S84.

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