学科方向：食品科学

所属院系：食品学院

研究方向

以肠道菌群为靶点的个性化饮食干预

个人经历

陈婷婷，2016年毕业于普渡大学，后在罗格斯大学从事博士后研究。2018年加入南昌大学食品学院，主要研究方向是以肠道菌群为靶点的个性化饮食干预，探索不同食物来源的膳食纤维及植物化学素等食物成分对人体肠道菌群及健康的影响。现为副研究员、硕士生导师，主持国自然青年项目等纵向项目5项、与汤臣倍健、江西煌上煌等公司建立横向合作3项，发表国内外论文二十余篇，高被引收录2篇。获得2020年中国产学研合创新成果奖一等奖(排名第四)，2022年江西省科技进步一等奖（排名第三）等。

承担课题

米糠中阿魏酸-阿拉伯木聚糖复合物调节肠道菌群及肠屏障功能的机制 2020/01-2022/12 国家自然科学基金青年科学基金(批准号：31901703)

论文专著

1. Chen, Tingting, and Chung S. Yang. 2019. Biological fates of tea polyphenols and their interactions with microbiota in the gastrointestinal tract: implications on health effects. Critical Reviews in Food Science and Nutrition: 1-19. doi: 10.1080/10408398.2019.1654430

2. Chen, Tingting, Anna B. Liu, Shili Sun, Nadim J. Ajami, Matthew C. Ross, Hong Wang, Le Zhang, Kenneth Reuhl, Koichi Kobayashi, Janet C. Onishi, Liping Zhao, and Chung S. Yang. 2019. Green tea polyphenols modify the gut microbiome in db/db mice as co-abundance groups correlating with the blood glucose lowering effect. Molecular Nutrition & Food Research:e1801064. doi: 10.1002/mnfr.201801064.

3. Chen, Tingting, Wenmin Long, Chenhong Zhang, Shuang Liu, Liping Zhao, and Bruce R. Hamaker. 2017. Fiber-utilizing capacity varies in Prevotella- versus Bacteroides-dominated gut microbiota. Scientific Reports 7 (1):2594. doi: 10.1038/s41598-017-02995-4.

4. Chen, Tingting, Choon-Young Kim, Amandeep Kaur, Lisa Lamothe, Maliha Shaikh, Ali Keshavarzian, and Bruce R. Hamaker. 2017. Dietary fibre-based SCFA mixtures promote both protection and repair of intestinal epithelial barrier function in a Caco-2 cell model. Food & Function 8 (3):1166-1173. doi: 10.1039/c6fo01532h.

5. Kaur, Amandeep, Tingting Chen, Stefan J. Green, Ece Mutlu, Berdine R. Martin, Pinthip Rumpagaporn, John A. Patterson, Ali Keshavarzian, and Bruce R. Hamaker. 2019. Physical inaccessibility of a resistant starch shifts mouse gut microbiota to butyrogenic Firmicutes. Molecular Nutrition & Food Research 63 (7):1801012. doi: 10.1002/mnfr.201801012.

6. Zhang, Xiaowei, Tingting Chen, Jongbin Lim, Fangting Gu, Fang Fang, Lilin Cheng, Osvaldo H. Campanella, and Bruce R. Hamaker. 2019. Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism. Food Hydrocolloids 92:1-9. doi: 10.1016/j.foodhyd.2019.01.032.

7. Zhang, Xiaowei †, Tingting Chen †, Jongbin Lim, Jianhua Xie, Bin Zhang, Tianming Yao, and Bruce R. Hamaker. 2019. Fabrication of a soluble crosslinked corn bran arabinoxylan matrix supports a shift to butyrogenic gut bacteria. Food & Function doi: 10.1039/c8fo02575d. († contributed equally)