教育、进修经历 2023.04-2023.07，新西兰Lincoln大学，访问学者 2016.09-2020.06，华中农业大学，食品科学，工学博士 2014.09-2016.06，华中农业大学，农产品加工及贮藏工程，工学硕士
代表性科研项目 1、广东省基础与应用基础研究基金省市联合基金项目，基于细胞膜脂质筏探讨强疏水性多酚对慢性炎症的调节作用及其分子机制，2021A1515110660，10万元，2021/10-2024/09，主持； 2、广东省驻镇帮镇扶村农村科技特派员项目，青梅加工关键技术研究与新产品研发，KTP20210380，30万元，2022/01-2024/12，主持； 3、广东省普通高校特色创新类项目，潮州柑果皮精油抑制单增李斯特菌生物被膜形成的分子机理与群体感应调控的关联机制，10万元，2023/10-2024/09，主持； 4、横向课题，普宁南溪特色农产品产地初加工研究与示范，10万元，2022/04-2023/12，主持； 5、横向课题，柿饼清洁加工技术与产业化示范，18万元，2022/09-2024/03，主持； 6、横向课题，油茶加工与新产品开发，3万，2021/04-2023/04，主持。
代表性论文、著作等 1、 Jinming Peng, Wenjun Wen, Ruifeng Wang, Kaikai Li, Gengsheng Xiao*, Chunmei Li*. The galloyl moiety enhances the inhibitory activity of polyphenols against the adipogenic differentiation in 3T3-L1 preadipocytes. Food & Function, 2022, 9. (IF=6.4, Q1) 2、 Jinming Peng, Wenjun Wen, Guiqiang Liang, Wenye Huang, Zihui Qiu, Qin Wang*, Gengsheng Xiao*. Camellia oleifera shells polyphenols inhibit advanced glycation end-products (AGEs) formation and AGEs-induced inflammatory response in RAW264.7 macrophages. Industrial Crops & Products, 2023, 197: 116589. (IF=5.9, Q1) 3、 Jinming Peng, Guiqiang Liang, Wenjun Wen, Zihui Qiu, Wenye Huang, Qin Wang*, Gengsheng Xiao*. Penta-O-galloyl-β-D-glucose inhibits the formation of advanced glycation end-products (AGEs): A mechanistic investigation. International Journal of Biological Macromolecules, 2023, 237:124161. (IF=8.2, Q1) 4、 Jinming Peng, Yan Jia, Xia Du, Yue Wang, Kaikai Li*. 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. (IF=6.0, Q1) 5、 Jinming Peng, Guiqiang Liang, Wenjun Wen, Wenye Huang, Yuanxin Qiu, Gengsheng Xiao*, Qin Wang*. Blueberry anthocyanins extract inhibits advanced glycation end-products (AGEs) production and AGEs-stimulated inflammation in RAW264.7 cells. Journal of the Science of Food and Agriculture, 2024, 104(1): 75-82. (IF=4.1, Q2) . 6、 Jinming Peng, Yan Jia, Tianyong Hu, Jing Du, Yue Wang, Baohui Cheng, Kaikai Li*. 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, mnfr.201900082. (IF=6.575, Q2) 7、 Jinming Peng, Tianyong Hu, Jin Li, Jing Du, Kerui Zhu, Baohui Cheng, Kaikai Li*. 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, 7202695. (IF=7.31, Q2) 8、 Jinming Peng, Kaikai Li, Wei Zhu, Rongzu Nie, Chunmei Li*. Penta-O-galloyl-β-D-glucose, a hydrolysable tannin from Radix Paeoniae Alba, inhibits adipogenesis and TNF-α-mediated inflammation in 3T3-L1 cells. Chemico-Biological Interactions, 2019, 302 (1):156-163. (IF=5.168, Q2) 9、 Jinming Peng, Kaikai Li, Wei Zhu, Xiangyi Deng, Chunmei Li*. Separation and purification of four phenolic compounds from persimmon by high-speed counter-current chromatography. Journal of Chromatography B, 2018, 1072:78-85. (IF=3.318, Q3) 10、 Ying Yu1, Jinming Peng1, Yangyang Jia, Qingyun Guan, Gengsheng Xiao, Chunmei Li, Shanshan Shen, Kaikai Li*. Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness. Food Chemistry, 2024, 345: 137645. (IF=8.8, Q1) 11、 Kaikai Li, Jinming Peng, Wei Zhu, Baohui Cheng, Chunmei Li*. Gallocatechin gallate (GCG) inhibits 3T3-L1 differentiation and lipopolysaccharide induced inflammation through MAPK and NF-κB signaling. Journal of Functional Foods, 2017, 30:159-167. (IF=5.2, Q2) 12、 Ibrahim Khalifa, Jinming Peng, Yangyang Jia, Jin Li, Wei Zhu, Yujuan Xu, Chunmei Li*. Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins. International Journal of Biological Macromolecules, 2018, 123:10-19. (IF=8.2, Q1) 13、 温文俊, 梁贵强, 邓力川, 黄文烨, 肖更生, 彭进明*, 王琴*.岭南特色水果副产物中活性成分的提取技术及综合利用研究进展.现代食品科技,2022, 38(12):402-409. 14、 彭进明，梁贵强，肖宇燊，温文俊，丘苑新，王琴*，肖更生*. 超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较. 现代食品科技, 2024, 1-11. 15、 发明专利：一种经益生菌发酵的芒果油柑冻干脆片制备方法. 专利申请号：CN202311848144.8. 教学科研获奖情况 1、2022年，仲恺农业工程学院“优秀班主任”； 2、2021年，广东省食品行业协会科学技术奖“二等奖”； 3、2021年，轻工食品学院中青年教师教学竞赛“二等奖”； 4、2021年，仲恺农业工程学院“工会积极分子”。 |
