Wang Fang, Associate Professor
E-mail: wangfang8875@163.com; wangfang@nufe.edu.cn
Educational experience:
2012.09-2017.06, Nanjing University of Traditional Chinese Medicine, School of Pharmacy, Chinese Pharmacy, PhD;
2010.09-2012.06, Anhui University of Traditional Chinese Medicine, School of Pharmacy, major in pharmacy, bachelor's degree;
Work experience:
2017.06-2020.06, Nanjing University of Finance and Economics, School of Food Science and Engineering, Lecturer;
2020.07-now, Nanjing University of Finance and Economics, School of Food Science and Engineering, Associate Professor
Teaching:
Lectures on three courses of "Food Toxicology", "Microbiology" and "Microbiology Experiment", presided over 1 school-level teaching reform project, published 1 teaching reform paper, and guided 4 provincial-level key projects in innovative training for college students, and provincial general projects 1 item.
Research fields and directions:
Mainly engaged in the research and development of functional foods. Focus on the research on the effect of food functional factors in improving type 2 diabetes and its molecular mechanism.
Main scientific research projects:
(1) Research on the material basis of Moringa oleifera leaf to improve type II diabetes based on "Migrating Components in Blood-Metabolomics" National Natural Science Foundation of China Youth Fund Project 31800280, starting and ending time 2019.01~2021.12, 230,000 yuan, in research, presided over
(2) Based on the strategy of "migrating components in blood-metabolomics", research on the active components of Moringa oleifera leaves to improve type 2 diabetes and its mechanism research. Research, host
(3) Study on the mechanism of wheat bran antioxidant peptides in high-sugar-induced oxidative stress. Natural Science Research Project of Jiangsu Province Colleges and Universities 18KJB550006, start and end time 2018.07~2020.06, 30,000, in research, lead
(4) The material basis of food processing raw materials The national key research and development plan project 2016YFD0400201, starting and ending time 2016.07~2021.06, 12.15 million, in research, project contact
Representative results:
Book:
(1)
"Food and Food Microbiology", 2019, editorial board
Paper:
（1）Fang Wang1, Zebing Weng1,Yi Lyu,Yifan Bao,Juncheng Liu,Yu Zhang,Xiaonan Sui,Yong Fang,Xiaozhi Tang, Xinchun Shen*. Wheat germ-derived peptide ADWGGPLPH abolishes high glucose-induced oxidative stress via modulation of the PKCζ/AMPK/NOX4 pathway. Food & Function, 2020, 11, 6843-6854.
（2）Yifan Bao, Jianbo Xiao, Zebin Weng, Xinyi Lu, Xinchun Shena*, Fang Wang*. A Phenolic Glycoside from Moringa oleifera Lam. Improves the Carbohydrate and Lipid Metabolisms through AMPK in db/db Mice. Food Chemistry, 2020, 311: 125948.
（3）Fang Wang1, Jun Meng1, Lu Sun, Zebing Weng, Yong Fang, Xiaozhi Tang, Tuanjie Zhao, Xinchun Shen*. Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing. LWT-Food Science and Technology, 2020, 117: 108441.
（4）Fang Wang, Yifan Bao, Xinchun Shen, Gokhan Zengin, Yi Lyu, Jiaobo Xiao*, Zebin Weng*. Niazirin from Moringa oleifera Lam. attenuates high glucose-induced oxidative stress through PKCζ/Nox4 pathway. Phytomedicine, 2019,153066.
（5）Fang Wang, Yifan Bao, Jiajun Si, Yu Duan, Zebin Weng*, Xinchun Shen*. The Beneficial Effects of a Polysaccharide from Moringa oleifera Leaf on Gut Microecology in Mice. Journal of Medicinal Food, 2019, 22 (9): 1-12.
（6）Jialu Mo1, Fang Wang1, Zheng Xu, Chen Feng, Yong Fang, Xiaozhi Tang, Xinchun Shen*. Characterization and performance of soybean protein modified by tyrosinase. International Journal of Adhesion and Adhesives, 2019, 92: 111-118.
（7）Fang Wang1, Huanhuan Zhong1, Shiqi Fang, Yunfeng Zheng*, Cunyu Li, Guoping Peng, Xinchun Shen. Potential Anti-inflammatory Sesquiterpene Lactones from Eupatorium lindleyanum. Planta Medica. 2018, 84(2):123-128.
（8）Chen Feng1, Fang Wang1 , Zheng Xu, Huilin Sui, Yong Fang, Xiaozhi Tang, Xinchun Shen*. Characterization of soybean protein adhesives modified by xanthan gum. Coating. 2018, 8(10): 342-354.
（9）Fang Wang, Huanhuan Zhong, Weike Chen, Qingpu Liu, Cunyu Li, Yunfeng Zheng, Guoping Peng*. Potential hypoglycaemic activity phenolic glycosides from Moringa oleifera seeds[J]. Natural Product Research, 2017, 31(16): 1869-1874.
（10）Fang Wang1, Cunyu Li1, Yunfeng Zheng, Hongyang Li, Wei Xiao, Guoping Peng*. Identification of the Allergenic Ingredients in Reduning Injection by Ultrafiltration and High-Performance Liquid Chromatography[J]. Journal of Immunology Research, 2016, 2016: 1-7.
Patent:
(1) Wang Fang, Li Yuzhen, Shen Xinchun. A hypoglycemic and lipid-lowering peptide and its application. Application number: CN202010310432.8
(2) Wang Fang, Bao Yifan, Shen Xinchun, Zhou Zijuan. Moringa leaf hypoglycemic tea and its preparation method. Application number: CN201810039423.2
(3) Wang Fang, Bao Yifan, Shen Xinchun, Tianxi. A natural oat bran anti-allergic toner and its preparation method. Application number: CN201810545997.7
Honors, awards and others:
Instructed undergraduates to participate in innovation and entrepreneurship competitions and won the second prize of the 6th Jiangsu “Internet+” University Student Innovation and Entrepreneurship Competition, the 11th “Challenge Cup” Jiangsu University Student Entrepreneurship Plan Competition, and the 5th Jiangsu Province “Internet” +"Second Prize of College Student Innovation and Entrepreneurship Competition, First Prize of "Hui Chuang She Era" 2019 Jiangsu Women Entrepreneurship Innovation Competition, Second Prize of the Fourth National Finance and Economic College Innovation and Entrepreneurship Competition, Jiangsu Association for Science and Technology Youth Member Innovation and Entrepreneurship Competition III First prize in the Ninth Nanjing University of Finance and Economics "Challenge Cup" competition. Instructed 2 undergraduates to obtain excellent graduation thesis at school level.
