副教授(副研究员)

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  • 邱宁
  • 系所

    食品科学系
  • 职称

    副教授
  • email

    simonchoe@163.com
  • 硕/博导

    硕士生导师
  • 讲授课程

    食品工艺学、蛋白质科学与技术,美食鉴赏与食品创新设计,Global Food Production and Quality,Agricultural Products & Food Quality。

个人简介

主要从事食品蛋白质营养与功能领域的科研和教学工作。承担完成国家自然科学基金项目2项,农业部公益性行业专项子课题、农业部蛋品加工行业监测预警、湖北省农业供给侧结构性改革研究、武汉市科技计划等项目。发表科研论文50余篇,其中SCI收录论文30余篇。现任国家农产品加工技术研发体系青年工作委员委员,农业部蛋品加工监测预警专家,国家食药同源产业科技创新联盟理事,中国畜产品加工研究会会员,兼任湖北文理学院化科院副院长(2017-2019)。

教育经历

2004/09 – 2010/06,华中农业大学,生命科学技术学院,硕博连读
1996/09 – 2000/06,江南大学,生物工程学院,本科。

工作经历

2014/12 – 至今, 华中农业大学,食品科技学院,副教授
2013/01 –2014/12, 华中农业大学,食品科技学院,副研究员
2010/10 –2012/12,华中农业大学,食品科技学院,博士后

研究领域

1. 禽蛋蛋白质及小分子活性肽的功能与营养
2. 糖蛋白对肠道菌群的调节作用及其抗炎机制
3. 运动营养学

科研项目

1. 基于定量蛋白质组学的鸡蛋储藏期间劣化分子机制研究,国家自然科学基金面上项目(31772043)
2. 蛋品加工业监测分析与预警,农业部
3. 湖北省农业供给侧结构性改革,湖北省农业厅
4. 基于定量比较蛋白质组学的鸡蛋劣化分子机理研究,武汉市科技局
5. 皮蛋摄入对大鼠肠道微生态影响及其抗炎机制研究,华中农业大学校
6. 华中农业大学-湖北文理学院共建食品创新设计研发中心,湖北文理学院

成果奖励

代表性论文:

[1] Qiu N, Ma MH*, Cai ZX, Jin YG, Huang X, Huang Q, Sun SG. Proteomic analysis of egg white proteins during the early phase of embryonic development. J Proteomics, 2012, 75(6):1895-1905.
[2] Qiu N, Ma MH*, Zhao L, Liu W, Li YQ, Mine Y. Comparative proteomic analysis of egg white proteins under various storage temperatures. J Agric Food Chem, 2012, 60(31):7746-7753.
[3] Qiu N, Liu W, Ma MH*, Zhao L, Li YQ. Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-DE-based proteomic analysis. Poult Sci, 2013, 92(3):782-786.
[4] Hu S, Qiu N*, Liu YP, Zhao HY, Gao D, Song R, Ma MH*. Identification and comparative proteomic study of quail and duck egg white protein using 2-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry analysis. Poult Sci, 2016, 95: 1137-1144.
[5] Gao D, Qiu N*, Liu YP, Ma MH. Comparative proteome analysis of egg yolk plasma proteins during storage. J Sci Food Agr. 2017. 97: 2392-2400.
[6]Pan P, Qiu N*, Zhao HY, Liu YP, Gao D. Identification of candidate proteins interacted with ovalbumin during the early phase of embryonic development. Int J Food Prop. 2017. 20: sup3, S2305-S2312.
[7] Wang X, Qiu N*, and Liu YP. Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products. J Food Sci. 2018. 83: 1140-1148.
[8] Meng YQ, Qiu N*, Geng F, Huo YQ, Sun HH, Keast R. Identification of the duck egg white N-Glycoproteome and insight into the course of biological evolution. J Agric Food Chem, 2019, 67(35): 9950-9957
[9] Meng YQ, Sun HH, Qiu N*, Geng F, Zhu FL, Li SG, Huo YQ. Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development. J Food Biochem. 2019. 43:12, e13045.
[10] Sun HH, Qiu N*, Keast R, Wang H, Li B, Huang Q, Li SG. Comparative Quantitative Phosphoproteomic Analysis of the Chicken Egg during Incubation Based on Tandem Mass Tag Labeling. J Agric Food Chem. 2019. 67:48, 13353-13361.
[11] Zhu FL, Qiu N*, Sun HH, Meng YQ, Zhou Y. Integrated proteomic and N-Glycoproteomic analyses of chicken egg during embryonic development. J Agric Food Chem, 2019, 67(42): 11675−11683
[12] Meng Y Q, Chen C, Qiu N*, Keast R. Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg. J Biosci Bioeng, 2020, doi.org/10.1016/j.jbiosc.
[13] Meng YQ, Qiu N*, Geng F, Keast R, Li B, Zheng XX. N-glycoproteomic analysis of duck egg yolk proteins: Implications for biofunctions and evolution. Int. J. Biol. Macromol. 2020. 151, 19-26.
[14] Wang H, Qiu N*, Mine Y, Sun HH, Meng YQ, Li B, Keast R. Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures. J Agric Food Chem. 2020. 68:4, 1157-1167.
[15] Liu Y, Qiu N*, Geng F*, Sun HH, Wang H, Meng YQ. Quantitative phosphoproteomic analysis of fertilized egg derived from Tibetan and lowland chickens. Int J Biol Macromol. 2020. 149: 522-531.
[16] Yu HC, Qiu N*, Meng YQ, Keast R. A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg-white proteins. J Sci Food Agric. 2020. 100:9, 3622-3629.

其它

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