职称：教授、博士生导师

学历：博士研究生

E-mail:zmzkelvin@hbut.edu.cn

研究方向：1.功能微生物筛选与分子机制

2.益生菌与人体健康

3.食品加工包括发酵食品,低脂谷物食品

基本情况：

周梦舟，教授、博士生导师。国家高层次青年人才计划入选者。江南大学食品科学与工程博士，国家公派加拿大农业部联合培养博士，2017年获批湖北省“楚天学者计划”。现为中国食品科学技术学会传统酿造分会常务理事，中国食品科学技术学会青年委员会委员、中国食品科学技术学会益生菌分会理事。担任国际期刊Food Frontiers（IF:7.66）及Food Biomacromolecules编委及Food Chemistry、Frontiers in microbiology等杂志审稿人，在LWT-Food Science And Technology、Food Chemistry、Journal Of Agricultural And Food Chemistry、Food Hydrocolloids、Food Science And Human Wellness等杂志发表论文50余篇。主持湖北省科技进步二等奖、中国粮油学会科技进步二等奖各1项，授权国家发明专利10余项，参编国家规划教材2部。现任生命科学与健康工程学院副院长，发酵工程教育部重点实验室主任，工业发酵省部共建协同创新中心副主任。

荣获奖励：

2023年入选国家级青年人才；2017年入选湖北省相关人才项目

湖北省科技进步二等奖“营养功能主食产品创制关键技术及应用”排名第一

中国粮油学会科技进步二等奖“主粮功能化产品创制关键技术及设备”排名第一

社会兼职：

中国食品科学技术学会传统酿造分会常务理事

中国食品科学技术学会青年委员会委员

中国食品科学技术学会益生菌分会理事

研究课题：

1.国家高层次青年项目，2023-2026，主持

2.植物乳杆菌对AGEs-RAGE轴介导的细胞毒性缓解作用机制研究，国家自然科学基金面上项目，2023-2026，主持

3.利用秀丽线虫研究植物乳杆菌对ETEC感染的干预及保护机制，国家自然科学基金青年项目，2017-2019，主持

4.低脂糙米方便食品制造关键技术研究及新产品创制,国家重点研发计划,2016-2020,主持

5.高品质马铃薯主食产品加工关键技术研发，湖北省创新专项重大项目，2017-2022，共同主持

6.低GI功能主食大米，湖北省粮食科技创新专项，2022-2024，主持

7.功能性发芽糙米富硒发酵关键技术研究与应用，湖北省粮食科技创新专项，2017-2019，主持

8.功能性益生菌高通量筛选模型的建立及作用机理的研究，湖北省自然科学基金，2016-2017,主持

9.低GI主食产品研发，企业横向，2021-2023，主持

部分代表学术论文(2021-，"*"为通讯作者):：

1.Zhou, M. Z., Zhang, Y. Y., Shi, L., Li, L. C., Zhang, D., Gong, Z. H., & Wu, Q. (2024). Activation and modulation of the AGEs-RAGE axis: Implications for inflammatory pathologies and therapeutic interventions - A review. PHARMACOLOGICAL RESEARCH, 206. https://doi.org/10.1016/j.phrs.2024.107282

2.Li, Q., Xiao, K., Yi, C., Yu, F., Wang, W. Y., Rao, J. H., Liu, M. L., Zhang, L., Mu, Y., Wang, C., Wu, Q., Li, D. S., &Zhou, M. Z^*. (2024). Inhibition and Mechanism of Protein Nonenzymatic Glycation by Lactobacillus fermentum. FOODS, 13(8). https://doi.org/10.3390/foods130811831.

3.Wang, J. Y., He, S. M., Tao, S. H., Ma, S. Z., Luo, Y. F., Wu, M. C., &Zhou, M. Z^*. (2024). Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment. FOOD BIOSCIENCE, 58. https://doi.org/10.1016/j.fbio.2024.103797

4.Kang, S. N., Xu, Y., Kang, Y. Y., Rao, J. H., Xiang, F. W., Ku, S. C., Li, W., Liu, Z. J., Guo, Y. Q., Xu, J. H., Zhu, X. W., &Zhou, M. Z^*. (2024). Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze-thaw tolerance of industrial yeasts. FOOD CHEMISTRY, 439.https://doi.org/10.1016/j.foodchem.2023.138143

5.Feng, N. J., Feng, Y. N., Zhang, F., Yan, J., Niu, M. Y., Shi, L., Xiong, H.,Zhou, M. Z^*., & Wu, Q. (2023). Inhibition mechanism of mango vinegar on protein-AGEs digestion in vitro gastrointestinal environment.LWT-FOOD SCIENCE AND TECHNOLOGY, 186.https://doi.org/10.1016/j.lwt.2023.115246

6.Feng, N. J., Feng, Y. N., Tan, J. Y., Zhou, C., Xu, J. H., Chen, Y. S., Xiao, J., He, Y., Wang, C.,Zhou, M. Z^*., & Wu, Q. (2023). Inhibition of advance glycation end products formation, gastrointestinal digestion, absorption and toxicity: A comprehensive review. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 249. https://doi.org/10.1016/j.ijbiomac.2023.125814

7.Kong, Y. F., Feng, N. J., Liang, Y. G., Zhou, C., Jiao, W. T., Wang, J. Y.,Zhou, M. Z^*., & Wu, Q. (2023). Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71(32), 12311–12324.https://doi.org/10.1021/acs.jafc.3c04265

8.Li, Q., Lin, H. Y., Li, J., Liu, L., Huang, J. L., Cao, Y., Zhao, T. T., McClements, D. J., Chen, J., Liu, C. M., Liu, J. Y., Shen, P. Y., &Zhou, M. Z^*.(2023). Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers. FOOD HYDROCOLLOIDS, 134.https://doi.org/10.1016/j.foodhyd.2022.108028

9.Li, Q., Li, L. B., Zhu, H. J., Yang, F., Xiao, K., Zhang, L., Zhang, M. L., Peng, Y. S., Wang, C., Li, D. S., Wu, Q., &Zhou, M. Z^*.(2022). Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation. FOOD SCIENCE AND HUMAN WELLNESS, 11(5), 1409–1418.https://doi.org/10.1016/j.fshw.2022.04.031

10.Wu, Q., Feng, Y. N., Ouyang, Y., Liang, Y. G., Zhao, K. Q., Wang, Y., Luo, Q., Xiao, J., Feng, N. J., &Zhou, M. Z^*.(2021). Inhibition of advanced glycation endproducts formation by lotus seedpod oligomeric procyanidins through RAGE-MAPK signaling and NF-κB activation in high-AGEs-diet mice. FOOD AND CHEMICAL TOXICOLOGY, 156.https://doi.org/10.1016/j.fct.2021.112481

11.Zhou, M. Z., Zheng, X., Zhu, H. J., Li, L. B., Zhang, L., Liu, M. L., Liu, Z. P., Peng, M. Y., Wang, C., Li, Q., & Li, D. S. (2021). Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles. FOOD CHEMISTRY, 365.https://doi.org/10.1016/j.foodchem.2021.130495

12.Zhou, M., Liu, X., Yu, H., & Gong, J. (2021). Lactobacillus Regulates Caenorhabditis elegans Cell Signaling to Combat Salmonella Infection. Frontiers in Immunology (Vol. 12, p. 569). https://www.frontiersin.org/article/10.3389/fimmu.2021.653205

参编学术专著：

陈卫主编.乳酸菌科学与技术[M].科学出版社，2018年.负责乳酸菌对饥饿胁迫的响应章节撰写。ISBN（9787030572288）