姓名：高洁

职务职称：副院长，教授，博士生导师

性别：女

毕业院校及专业学位：浙江大学食品科学博士

所在部门：河北农业大学jxf吉祥官网总站(D座1415室)

通讯地址：河北省保定市河北农业大学jxf吉祥官网总站

邮政编码：071001

电子邮箱：gaojiehbu@163.com

个人简介：

高洁，女，博士，教授，博导。2013年毕业于浙江大学食品科学专业，同年就职于中国CDC营养与健康所，2018年通过人才引进至河北农业大学jxf吉祥官网总站工作，现任学院业务助理，生工系党支部书记、副主任。主持国家自然科学基金项目1项，河北省自然科学基金项目1项，河北省重点研发计划项目1项，河北大学引进人才项目1项，中国疾病预防控制中心基金2项，参与国家及省重点研发计划项目3项，生物农联合基金1项，河北省教改项目1项。发表国内外高水平学术论文40余篇。申请国家发明专利10项。河北省精品课程主讲人。

一、主要学术及社会兼职

中国食品科学技术协会青年委员会委员

中国食品科学技术协会益生菌分会理事

中国微生物学会酿造分会委员

河北省食品学会副秘书长

河北省食品学会青委会常务副主任兼秘书长

二、主讲课程及主要研究方向

1、主讲食品微生物学、益生菌与健康、益生菌与益生元等本科及研究生课程

2、主要研究方向为：乳酸菌、益生菌资源开发利用，发酵性能改善、肠道菌群调节功能研究等。

三、代表成果

1、论文

[1]Jie Gao, Faizan Ahmed Sadig, Yixin Zheng, Jinrong Zhao, Guoqing He*, and Yaxin Sang* Biofilm-based delivery approaches and specific enrichment strategies of probiotics in the human gut [J]. GUT MICROBES, 2022, 14(1).

[2]Jie Gao, Xiyu Li, Jesus Simal-Gandara, Guohua Zhang*, Jianbo Xiao, Faizan Ahmed Sadiq, Yaxin Sang*. Probiotics in the dairy industry—Advances and opportunities [J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(4): 3937-82.

[3]Jie Gao, Kemin Mao, Xianghong Wang, Si Mi, Mengqi Fu, Xiyu Li, Jianbo Xiao, Jesus Simal-Gandara, Yaxin Sang*. Tibet Kefir Milk Regulated Metabolic Changes Induced by High-Fat Diet via Amino Acids, Bile Acids, and Equol Metabolism in Human-Microbiota-Associated Rats [J]. J Agric Food Chem, 2021, 69(23): 6720-32.

[4]Jie Gao, Qi Li, Yuwei Liu, Bing Yang, Faizan Ahmed Sadiqb, Xiyu Li, Si Mi, and Yaxin Sang*. Immunoregulatory effect of Lactobacillus paracasei VL8 exopolysaccharide on RAW264.7 cells by NF-κB and MAPK pathways [J]. Journal of Functional Foods, 2022, 95.

[5] Yuehong Ji, Kemin Mao,Jie Gao*, Bimal Chitrakar1, Faizan Ahmed Sadiq, Zhongxuan Wang, Jiangna Wu, Chao Xu, Yaxin Sang*. Pear pomace soluble dietary fiber ameliorates the negative effects of high-fat diet in mice by regulating the gut microbiota and associated metabolites [J]. Front Nutr, 2022, 9: 1025511.

[6]Yueyao Wang, Guifang Tian, Kemin Mao, Bimal Chitrakar1, Zhongxuan Wang1, Jie Liu, Xinzhong Bai, Yaxin Sang*,Jie Gao*.Effects of four cooking methods on flavor and sensory characteristics of scallop muscle [J]. Front Nutr, 2022, 9: 1022156.

[7] Wenyi Deng, Guifang Tian, Zhongxuan Wang, Kemin Mao, Xiaohan Liu, Qiuyue Ding, Yaxin Sang*,Jie Gao*. Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses [J]. Aquaculture Reports, 2022, 25.

[8]Jie Gao, Gangqiang Ding, Qi Li, Lingxiao Gong, Jian Huang, Yaxin Sang*. Tibet kefir milk decreases fat deposition by regulating the gut microbiota and gene expression ofLplandAngptl4 in high fat diet-fed rats[J]. Food Research International, 2019, 121:278-287.

[9]Kemin Mao¹,Jie Gao¹Xianghong Wang, Xiyu Li, Shuo Geng, Tuo Zhang, Faizan Ahmed Sadiq, Yaxin Sang*. Bifidobacterium animalis subsp. lactis BB-12 Has Effect Against Obesity by Regulating Gut Microbiota in Two Phases in Human Microbiota-Associated Rats [J]. Front Nutr, 2021, 8: 811619.

[10] Xiyu Li,Jie Gao, Jesus Simal-Gandara, Xianghong Wang, Giovanni Caprioli, Si Mi, Yaxin Sang*. Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice [J]. Lwt, 2021, 147.

[11] Mengqi Fu, Kemin Mao,Jie Gao, Xianghong Wang, Faizan Ahmed Sadiq, Jiale Li, Yaxin Sang*. Characteristics of surface layer protein from Lactobacillus kefiri HBA20 and the role in mediating interactions with Saccharomyces cerevisiae Y8 [J]. Int J Biol Macromol, 2022, 201: 254-61.

[12] Mengqi Fu, Si Mi, Jinrong Zhao, Xianghong Wang,Jie Gao, Yaxin Sang*. The interaction mechanism, conformational changes and computational simulation of the interaction between surface layer protein and mannan at different pH levels [J]. FOOD CHEMISTRY, 2023, 405.

[13] Shuo Geng, Tuo Zhang,Jie Gao, Xiyu Li, Bimal Chitrakar, Kemin Mao, Yaxin Sang*. In vitro screening of synbiotics composed of Lactobacillus paracasei VL8 and various prebiotics and mechanism to inhibits the growth of Salmonella Typhimurium [J]. Lwt, 2023, 180.

[14]李佳乐,毛可敏,桑亚新,高洁*.雪莲菌颗粒形成机制研究进展中国食品学报[J].中国食品学报, 2021, 21(9):386-396

[15]丁钢强,高洁.中国居民营养的发展与挑战[J].中国食品学报, 2016, 16(7):1-6.

2、专利

[1]高洁，桑亚新，李希羽，纪月洪，付梦琪，李佳乐.一种促进雪莲菌增殖的复合添加剂:中国, ZL202110500831.5. 2022-08-26.

[2]高洁，桑亚新，李佳乐.一株高加索酸奶乳杆菌HBA20及其高产SLP的方法:中国, ZL202111121846.7. 2023-03-10.

[3]桑亚新，王向红，周畅，于文龙，高洁，刘卫华.一种柿子醋的制备方法:中国, 201910027195.1. 2019-01-11.

3、图书

孙静，高洁.婴幼儿喂养手册[M]. 2017，中国人口出版社,北京.