Suhuan mei PH.D
Lecturer, master supervisor
2024-present Lecturer, College of Bioscience and Engineering, Jiangxi Agricultural University
2022-2023 University of British Columbia, Canada, Visiting student
2019-2023 Jiangsu University, PhD of Food Science and Engineering
2017-2019 Shandong Normal University, MSc of Food Engineering
2013-2017 Shandong Normal University, BSc of Food Science and Engineering
Research interest
Dr. Mei primarily focuses on the bioactivity study of natural products, involving food nutrition and cell biology. The scientific research fields are as follows:
1. Separation, characterization, and evaluation of bioactive components from foods or plants
2. The impact of natural products on gut health
3. Safety evaluation of natural products
4. Chemical and functional changes of foods during processing
Selected publications
1. Mei, S., Kitts, D.D. and Chen, X., 2024. Coffee leaf polyphenol-rich extracts alleviated lipopolysaccharide-induced intestinal barrier dysfunction: Insights from a Caco-2/U937 co-culture model. Food Bioscience. 61, 104639. https://doi.org/10.1016/j.fbio.2024.104639.
2. Mei, S. and Chen, X., 2023. Combination of HPLC–orbitrap-MS/MS and network pharmacology to identify the anti-inflammatory phytochemicals in the coffee leaf extracts. Food Frontiers. 4, 1395–1412. https://doi.org/10.1002/fft2.248.
3. Mei, S., Ding, J., & Chen, X. 2023. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking. Food Research International, 112760. https://doi.org/10.1016/j.foodres.2023.112760.
4. Mei, S., and Chen, X. 2022. Investigation into the anti-inflammatory mechanism of coffee leaf extract in LPS-induced Caco-2/U937 co-culture model through cytokines and NMR-based untargeted metabolomics analyses. Food Chemistry: 134592. https://doi.org/10.1016/j.foodchem.2022.134592.
5. Mei, S., Perumal, M., Battino, M., Kitts, D. D., Xiao, J., Ma, H., and Chen, X. 2021. Mangiferin: a review of dietary sources, absorption, metabolism, bioavailability, and safety. Critical Reviews in Food Science and Nutrition 63(18), 3046-3064. https://doi.org/10.1080/10408398.2021.1983767.
6. Mei, S., Ma, H., and Chen, X.,2021, Anticancer and anti-inflammatory properties of mangiferin: A review of its molecular mechanisms. Food and Chemical Toxicology,149:111997. https://doi.org/10.1016/j.fct.2021.111997.
7. Mei, S., Song, X., Wang, Y., Wang, J., Su, S., Zhu, J., and Geng, Y. 2019. Studies on Protection of Astaxanthin from Oxidative Damage Induced by H2O2 in RAW 264.7 Cells Based on 1H NMR Metabolomics. Journal of Agricultural and Food Chemistry, 67(49): 13568-13576. https://doi.org/10.1021/acs.jafc.9b04587.
Selected honors and awards
1. Reviewer: Food Research International; Journal of Food Biochemistry
2. The member of the youth editorial board: Food & Medicine Homology
Contact information
E-mail: suhuan.mei@jxau.edu.cn, meisuhuan@126.com
