个人简介

李凯凯，中共党员，1987年生，籍贯河南鲁山。2013年博士毕业于中山大学生命科学学院，2011年起在香港中文大学中医中药研究所及生物医学学院从事中医中药和营养健康相关领域的研究工作，2016年入职华中农业大学。目前主要从事食品组分安全评价和营养健康功能研究，包括果蔬、传统药食同源原料和食物源营养组分的功能活性的挖掘、评价及安全评估以及相关产品的开发。目前主持国家自然科学基金、湖北省自然科学基金及国际合作项目等科研项目20余项，申请专利9项，授权2项，发表论文30余篇。

教育经历

2008-9至2013-7,中山大学,生态学, 博士
2004-9至2008-7, 河南师范大学, 生物技术, 学士

工作经历

2016.7-至今华中农业大学食品科技学院
2013.7-2016.6 香港中文大学生物与医学学院中医中药研究所访问学者
2011.12-2013.6 香港中文大学研究助理

研究领域

新型功能组分挖掘及精准营养
药食同源类原料食品化加工新策略

科研项目

1、EGT基于Nrf-2-CD36通路改善高脂饮食诱导小胶质细胞吞噬功能受损的机制研究国家自然科学基金面上项目 2024-2027
2、流体型吞咽障碍人群营养食品研发湖北省重点研发项目（子课题）2022-2024
3、武陵山区生态绿茶特征品质智能分析与标准研究国家重点研发项目（子课题）2023-2026
4、植物基替代蛋白肉绿色制造关键技术联合攻关，华中农业大学深圳营养与健康研究院培育项目（联合主持）2022-2023
5、鱼腥草配方制剂药代动力学研究国际合作项目（企业合作）2022-2024
6、消炎止痛贴药效学研究国际合作项目（企业合作）2022-2024
7、纳米包埋中药药效评价及药代动力学分析国际合作项目（企业合作）2019-2021
8、不同人群的健康数据库和营养需求数据库的搭建及建模企业委托2022-2023
9、药物改善认知实验研究企业委托 2023-2024
10、原花青素抑制金黄色葡萄球菌生物被膜形成的分子机理及与群体感应调控的关联机制国家自然科学基金 2018-2020
11、柿高酰基原花青素低聚体的制备及抗氧化和抗辐射活性研究湖北省自然科学基金2017-209
12、不同机体对环境压力诱导的焦虑响应及饮食干预的改善作用和潜在机制校自主创新基金 2020-2022
13、氧化应激及原花青素干预对3T3-L1原脂肪细胞分化的影响和减肥作用研究校自主创新基金 2016-2019

成果奖励

一、主要论文目录

1、Yu Ying, Peng Jinming, JiaYangyang,Guan Qingyun, Xiao Gengsheng, Li Chunmei, Shen Shanshan*, Li Kaikai*. Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness. Food Chemistry, 2024, 435, 137645.
2、Zhang Jiaming, Jia Yangyang，Wu Wenjin，Zhang Yingying，Wei Xuetuan, Li Chunmei，Li Kaikai. Influence of hemin on structure and emulsifying properties of soybean protein isolate, Food chemistry, 2023, 421, 136183.
3、Chen Ping, Li Xiaofang, Yu Ying, Zhang Jiaming, Zhang Yingying, Li Chunmei, Li Jing, Li Kaikai. Administration time and dietary patterns modified the effect of inulin on CUMS-induced anxiety and Depression. Molecular Nutrition & Food Research, 2023, 17653992.
4、Li Xiaofang, Chen ping, Zhang Yinging, Zhang Jiaming, Shen Shanshan, Li Kaikai. Intervention time modified the effect of inulin on high-fat diet-induced obesity and gut microbial disorders. Food Frontiers 2023, 00, 1-124.
5、Yang Zenan, Li Xiaofang, Li Dianwei, Wang Cheng, Ren Jingnan, Li Kaikai*, Chen Hao*. Chemical constitutes and anti-obesity potential of seedlings of purple-leafed rice in high-fat diet induced obese mice. Food & Function, 2022, 13, 12426.
6、Wang, Ruifeng, Zhang, Yajie, Jia Yangyang, Zhang, Mengying, Li, Kaikai. Persimmon oligomeric proanthocyanidins exerts antibacterial activity through damaging the cell membrane and disrupting energy metabolism of Staphylococcus aureus. ACS Food Science & Technology, 2021, 1, 1, 35-44.
7、Shi, Xin, Shang, Feifei., Zhang, Yangjia, Wang, Ruifeng, Jia, Yangang, Li, KaiKai*. Persimmon oligomeric proanthocyanidins alleviates UV-B induced skin damage by regulating oxidative stress and inflammatory responses. Free Radical Research, 2020, 54(10), 765-776.
8、Peng, Jinming, Jia, Yan, Hu, Tianyong, Du, Jing, Wang, Yue, Cheng, Baohui, Li, Kaikai*. GC-(4 -> 8)-GCG, A Proanthocyanidin Dimer from Camellia ptilophylla, Modulates Obesity and Adipose Tissue Inflammation in High-Fat Diet Induced Obese Mice, Molecular Nutrition & Food Research, 2019, 63(11), 1900082.
9、Li, Kaikai, Zhang, Mengying, Chen, Haoze, Peng, Jinming, Jiang, Fan, Shi, Xin, Bai, Yilin, Jian, Min, Jia, Yangyang. Anthocyanins from black peanut skin protect against UV-B induced keratinocyte cell and skin oxidative damage through activating Nrf 2 signaling , Food & Function, 2019, 10(10), 6815-6828.
10、Peng, Jinming, Hu, Tianyong, Du, Jing, Li, Jin, Zhu, Kerui, Cheng, Baohui, Li, Kaikai, Shepherd’s Purse Polyphenols Exert Its Anti-Inflammatory and Antioxidative Effects Associated with Suppressing MAPK and NF-κB Pathways and Heme Oxygenase-1 Activation. Oxidative Medicine and Cellular Longevity 2019.
11、Li Kaikai, Yao Fen, Du Jing, Deng Xiangyi, Li Chunmei. Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting alpha-Amylase, alpha-Glucosidase, and Intestinal Glucose Uptake, Journal of Agricultural and Food Chemistry, 2018, 66(7), 1629-1637.
12、Peng, Jinming, Jia, Yan, Du, Xia, Wang, Yue, Yang, Zimu, Li, Kaikai*; Study of physicochemical stability of anthocyanin extracts from black peanut skin and their digestion enzyme and adipogenesis inhibitory activities, LWT-Food Science and Technology, 2019, 107, 107-116.
13、Li Kai Kai, Shen Shan Shan, Deng Xiangyi, Shiu Hoi Ting, Siu Wing Sum, Leung Ping Chung, Ko Chun Hay*, Cheng Bao Hui*. Dihydrofisetin exerts its anti-inflammatory effects associated with suppressing ERK/p38 MAPK and Heme Oxygenase-1 activation in lipopolysaccharide-stimulated RAW 264.7 macrophages and carrageenan induced mice paw edema. International Immunopharmacology, 2018, 54:366-374.
14、Torkun Mamet, Yao Fen, Li Kai-kai *, Li Chun-mei *. Persimmon tannins enhance the gel properties of high and low methoxyl pectin, LWT- Food Science and Technology, 2017, 86, 594-602.
15、Li Kaikai, Peng Jinming, Zhu Wei, Cheng Baohui, Li Chunmei, Gallocatechin gallate (GCG) inhibits 3T3-L1 differentiation and lipopolysaccharide induced inflammation through MAPK and NF-κB signaling, Journal of Functional Foods, 2017, 30(3), 159-167.
16、Li Kaikai, Zhou Xuelin, Wong HingLok, Ng ChunFai, Fu WeiMing, Leung PingChung, Peng Guiyuan, Ko Chun Hay, In vivo and in vitro anti-inflammatory effects of Zao-Jiao-Ci (the spine of Gleditsia sinensis Lam.) aqueous extract and its mechanisms of action, Journal of Ethnopharmacology, 2016, 192, 192-200.
17、Li Kaikai, Zhou Xuelin, Liu Cheuklun, Yang Xiaorong, Han Xiaoqiang, Shi Xianggang, Song Xiaohong, Ye Chuangxing, Ko Chunhay, Preparative separation of gallocatechin gallate from Camellia ptilophylla using macroporous resins followed by sephadex LH-20 column, Journal of Chromatography B, 2016, 1011, 6-13.
18、Li Kaikai, Wong Hing Lok, Hu Tianyong, Zhang Cheng, Han Xiaoqiang, Ye Chuangxing, Leung PingChung, Cheng BaoHui, Ko ChunHay, Impacts of Camellia kucha and its main chemical components on the lipid accumulation in 3T3-L1 adipocytes. International Journal of Food Science and Technology, 2016, 51, 1546-2555.
19、Li KaiKai, Liu ChuekLun, Shiu HoiTing, Wong HingLok, Siu WingSum, Zhang Cheng, Han XiaoQiang, Ye ChuangXing, Leung PingChung, Ko ChunHay, Cocoa tea (Camellia ptilophylla) water extract inhibits adipocyte differentiation in mouse 3T3-L1 preadipocytes. Scientific Reports, 2016, 6, 20172.
20、Li Kaikai, Zhou Xuelin, Yang Xiaorong, Shi Xianggang, Song Xiaohong, Ye Chuangxing, Ko Chun Hay. Subacute oral toxicity of cocoa tea (Camellia ptilophylla) water extract in SD rats, International Journal of Food Science and Technology, 2015, 50(11), 2391-2401.
21、Li Kaikai, Liu Cheuklun, Jacqueline Chorwing Tam, Hinfai Kwok, Lau Chingpo, Leung Pingchung, Ko Chunhay, Ye Chuangxing, In vitro and in vivo mechanistic study of a novel proanthocyanidin, GC-(4→8)-GCG from cocoa tea (Camellia ptilophylla) in antiangiogenesis，Journal of Nutritional Biochemistry, 2014, 25(3), 319-328.
22、王玥, 杨明美, 李梦丽, 杨子沐, 李凯凯. 柿子乳酸菌发酵饮料的加工工艺研究, 中国食品学报, 2020, 20(7)：109-125

二、主要专利

1、一种高益生活性的柿果胶、软糖及其制备方法和应用 CN114982940B
2、一种高聚原花青素的增溶方法及其制得的复合物和应用CN112655873A

师资力量