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  • 侯焘
  • 系所

    食品化学系
  • 职称

    讲师
  • email

    houtao@mail.hzau.edu.cn
  • 硕/博导

  • 讲授课程

    《功能食品加工技术》《糖果文化与工艺》《写作与沟通》《食品分析与化学实验》

个人简介

2018年就职华中农业大学食品科技学院,入选“湖北省青年英才开发计划”,“湖北省第七批、第八批博士服务团”成员,长期从事食品化学与分析实验、糖果文化与工艺等课程的教学和食源性生物活性肽、矿物质吸收及分子营养的研究,主持国家自然科学基金等项目5项,以第一作者或通讯作者在Comprehensive Reviews in Food Science and Food Safety、Food Chemistry等SCI期刊上发表论文17篇。目前的研究工作主要聚焦于促钙吸收、促骨合成肽及硒营养的研究,研究对象包括蛋品加工副产物——咸鸭蛋清的综合利用、酪蛋白磷酸肽的体外修饰及功能活性、富硒大豆、碎米荠等特色农产品。

教育经历

2008.09-2012.06 华中农业大学食品科技学院 食品科学与工程 工学学士
2012.09-2017.12 华中农业大学食品科技学院 食品科学 工学博士
2016.09-2017.09 Cornell University/USDA,联合培养

工作经历

2018.01-至今 华中农业大学食品科技学院
2018.03-2019.03 湖北省恩施州建始县食药监局 副局长(挂职)
2019.03-2020.03 湖北省恩施州建始县科技经信局 副局长(挂职)

研究领域

(1)蛋白质与多肽工艺学;
(2)生物活性肽与分子营养

科研项目

(1)国家自然科学基金,鸭蛋清肽/壳寡糖纳米递送钙体系组装及其高效机制研究,2019.01-2021.12,22万元,主持
(2)自主创新基金:基于协同效应的酪蛋白磷酸肽/壳寡糖钙运载体系组装及评价,2018.01-2020.12,15万元,主持
(3)湖北省青年英才开发计划,5.0万元,主持
(4)食品营养与安全国家重点实验室开放基金,鹰嘴豆源肽VFVRN的降血脂活性构效关系研究,2018.10-2019.10,5.0万元,主持
(5)横向课题:醋蛋饮料醒酒活性因子确证及结构解析,5.0万元,主持
(6)国家自然科学基金,基于构效关系的鸭蛋清肽促钙吸收机制研究,2017.01-2020.12,60万元,参与

成果奖励

代表性论文
(1)Danjun Guo, Weiwei Liu, Xing Zhang, Mengge Zhao, Biyang Zhu, Tao Hou*, and Hui He*. Duck egg white-derived peptide VSEE (Val-Ser-Glu-Glu) regulates bone and lipid metabolisms by Wnt/β-catenin signaling pathway and intestinal microbiota, Molecular Nutrition & Food Research, 2019 DOI:10.1002/mnfr.201900525.
(2)Biyang Zhu, Danjun Guo, Mengge Zhao, Hui He, and Tao Hou*. Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies. Food Hydrocollids, 2019.12
(3)Biyang Zhu, Tao Hou *, and Hui He *. Calcium-binding casein phosphopeptides-loaded chitosan oligosaccharides core-shell microparticles for controlled calcium delivery: Fabrication, characterization, and in vivo release studies. International Journal of Biological Macromolecules, 2019.11
(4)Weiwei Liu, Tao Hou*, Xing Zhang, Hui He*. TGF-β1/Smad7 signaling pathway and cell apoptosis: two key aspects of Selenium-biofortified soybean peptides attenuating liver fibrosis. Journal of Functional Foods, 2019 (63),1-8.
(5)Biyang Zhu, Hui He, and Tao Hou *. A Comprehensive Review of Corn Protein-derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways, Comprehensive Reviews in Food Science and Food Safety, 2018.
(6)Danjun Guo, Yan Zhang, Juanjuan Zhao, Hui He, Tao Hou *. Selenium-biofortified corn peptides: Attenuating concanavalin A—Induced liver injury and structure characterization. Journal of Trace Elements in Medicine and Biology. 2019, 51: 57-64.
(7)Danjun Guo, Hui He, Mengge Zhao, Guoqing Zhang, and Tao Hou *. Desalted duck egg white peptides promoted osteogenesis via wnt/β-catenin signal pathway. Journal of Food Science, 2020
(8)Mengge Zhao, Aimin Ma, Hui He, Danjun Guo, Tao Hou *. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo. Food Research International. 2020, 131: 108974.
(9)Xing Zhang, Hui He, Tao Hou *. Molecular mechanisms of Selenium-biofortified soybean protein and polyphenol conjugate in protecting mice skin damaged by UV-B. Food & Function. 2020.
(10)Hou, T.; Liu, W.; Shi, W.; Ma, Z.; He, H*. Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid. Food Chemistry, 2017, 219, 428-435.
(11)Hou, T.; Wang, C.; Ma, Z.; Shi, W.; Lui, W.; He, H.*, Desalted Duck Egg White Peptides: Promotion of Calcium Uptake and Structure Characterization. Journal of Agricultural and Food Chemistry, 2015, 63, 8170-8176.
(12)Hou, T.; Liu Y.; Guo D.; Bo L.; He, H*. Collagen Peptides from Crucian Skin Improve Calcium Bioavailability and Structural Characterization by HPLC−ESI-MS/MS. Journal of Agricultural and Food Chemistry, 2017.
(13)Hou, T.; Lu, Y.; Guo, D.; Liu W.; Shi, W. and He, H *. A pivotal peptide (Val-Ser-Glu-Glu) from duck egg white promotes calcium uptake and structure-activity relationship study. Journal of Functional Foods, 2018, 48, 448-456.
(14)Hou, T.; Liu Y.; Kolba N.; Guo D.; He, H*. Desalted duck egg white peptides promote calcium uptake and modulate bone formation in the retinoic acid-induced bone loss and Caco-2 model. Nutrients, 2017, 9, 490.
(15)Hou, T.; Kolba N.; Raymond P. Glahn; Tako, E*. Intra-amniotic administration of prebiotics (Cicer arietinum and Lens culinaris) and duck egg white peptides affects calcium status and intestinal functionality. Nutrients, 2017,9,785.
(16)Hou, T., Tako, E*. The In Ovo Feeding Administration (Gallus Gallus) ——An Emerging In Vivo Approach to Assess Bioactive Compounds with Potential Nutritional Benefits. Nutrients, 2018,10, 418.
(17)Bo Li, Hui He, Wen Shi and Tao Hou *. Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization. Journal of the Science of Food and Agriculture, 2018.

其它

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