学院简介     深圳大学高等研究院是深圳大学新成立的一个包含本科与研究生培养、侧重交叉学科教学和研究的校内新型教育机构。高等研究院是深圳大学内部一个探索全面改革创新、实行特殊管理体制的、开展交叉学科创新人才培养和科学研究的学术特区,实行教授治院。
人员信息

郑家荣(青千)

博士,教授

青年千人入选者

联系方式: albertkw.cheng@gmail.com


教育背景:

2009 香港大学,天然产物化学、毒理与生物活性,博士

2005 香港大学,食品和营养学,学士 (一级荣誉)


工作经历:

2017 –         讲师,香港大学生物科学学院

2015 – 2017 特聘研究员,北京大学工学院

2015            助理教授,澳门科技大学中药质量研究国家重点实验室

2013 – 2014 研究助理教授,美国纽约州立大学石溪分校

2010 – 2013 博士后,美国纽约州立大学石溪分校

2009            高级研究助理,香港大学生物科学学院


荣誉和奖励:

2015          青年千人,中组部

2010         李嘉诚最佳博士论文奖,香港大学

2009         威斯康比该研究生一等奖, 美国化学学会

2008         中国食品科学技术学会技术创新奖, 中国科学食品技术学会

2008         Travel Grant, 第十四届世界食品科学和技术大会, IUFoST

2005-2009 研究生奖学金

2003-2005 院長嘉許名單 (Dean’s Honors List), 香港大学,

2003         Dr. Spring Chen 纪念奖, 香港大学


研究兴趣:

创新抗癌天然产物衍生物以及加和抗癌策略的研发

天然产物的抗癌活性,配方和传送的研究

天然产物与食品加工过程的相互作用和机理

功能食品


学术兼职:

副主编 RCS Advances (2015 – 2017)

SCI杂志审稿人:

Journal of Agricultural and Food Chemistry, Food Chemistry, Food and Function, Journal of Functional Foods, Colloids and Surfaces B: Biointerfaces, Food and Nutrition Sciences, Journal of Bioprocessing & Biotechniques


代表性文章:

1.Zhou, B., Zhao, Y., Wang, X., Fan, D., Cheng, K.W., Wang, M. (2018). Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation. Journal of the Science of Food and Agriculture. 98, 1988-1994.

2.Zhao, Y., Fan, D., Zheng, Z.P., Li, E.T., Chen, F., Cheng, K.W., Wang, M. (2017). 8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation. Molecular Nutrition & Food Research. 61(2) doi: 10.1002/mnfr.201600437.

3.Li, H., Zhu, F., Chen, H., Cheng, K.W., Zykova, T., Oi, N., Lubet, R.A., Bode, A.M., Wang, M., Dong, Z. (2014). 6-C-(E-phenylethenyl)-Naringenin Suppresses Colorectal Cancer Growth by Inhibiting Cyclooxygenase-1. Cancer Research, 74, 243-252.

4.Cheng, K.W., Wong, C.C., Alston, N., Mackenzie, G.G., Huang, L., Ouyang, N., Xie, G., Wiedmann, T., Rigas, B. (2013). Aerosol administration of phospho-sulindac inhibits lung tumorigenesis. Molecular Cancer Therapeutics, 12, 1417-1428.

5.Zhu, C., Cheng, K.W., Ouyang, N., Huang, L., Sun, Y., Constantinides, P.P., Rigas, B. (2012). Phosphosulindac (OXT-328) selectively targets breast cancer stem cells in vitro and in human breast cancer xenografts. Stem cells, 30, 2065-2075.

6.Cheng, K.W., Shi, J.J., Ou, S.Y., Wang, M., Jiang, Y. (2010). Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. Journal of Agricultural and Food Chemistry, 58, 309-312.

7.Chao, J., Li, H., Cheng, K.W., Yu, M.S., Chang, R.C.C., Wang, M. (2010). Protective effect of pinostilbene, a resveratrol methylated derivative against 6-hydroxydopamine-induced neurotoxcity in SH-SY5Y cells. Journal of Nutritional Biochemistry, 21, 482-489.

8.Cheng, K.W., Wong, C.C., Chao, J., Lo, C., Chen, F., Chu, I.K., Che, C., Ho, C.T., Wang, M. (2009). Inhibition of mutagenic PhIP formation by EGCG via scavenging of phenylacetaldehyde. Molecular Nutrition and Food Research, 53, 716-725.

9.Cheng, K.W., Yang, R.Y., Tsou, S.C.S., Lo, C., Lee, T.C., Wang, M. (2009). Analysis of antioxidant activity and antioxidant constituents of Chinese toon. Journal of Functional Food, 1, 253-259.

10.Cheng, K.W., Zeng, X., Tang, Y.S., Wu, J.J., Sze, K.H., Chen, F., Wang, M. (2009). Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and non-enzymatic browning in Maillard model reactions. Chemical Research in Toxicology, 22, 1483-1489.

11.Cheng, K.W., Wong, C.C., Cho, C.K., Chu, I.K., Sze, K.H., Lo, C., Chen, F., Wang, M. (2008). Trapping of phenylacetaldehyde as a key mechanism responsible for naringenin’s inhibitory activity in mutageninc PhIP formation. Chemical Research in Toxicology, 21, 2026-2034.

12.Cheng, K.W., Wu, Q.L., Zheng, Z.P., Peng, X.F., Simon, J.E., Chen, F., Wang, M. (2007). Inhibitory effect of fruit extracts on the formation of heterocyclic amines. Journal of Agricultural and Food Chemistry, 55, 10359-10365.

13.Cheng, K.W., Chen, F., Wang, M. (2007). Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties. Molecular Nutrition and Food Research, 51, 969-976.

14.Cheng KW, Wong CC, Wang M, He QY, Chen F. (2010). Identification and characterization of molecular targets of natural products by mass spectrometry. Mass Spectrometry Reviews, 29, 126-155.

15.Cheng KW, Chen F, Wang MF. (2006). Heterocyclic amines: chemistry and health. Molecular Nutrition and Food Research, 50, 1150-1170.


专著章节:

1.Cheng KW, Zhang XC, Wang M. Chemistry and Safety of Maillard Reaction Products III: Heterocyclic Amines and Amino Acid Derivatives. Monograph in Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation, edited by Yu L, Wang S & Sun B. Taylor & Francis Group, LLC. 2014, p. 69-88.

2.Wong CC, Cheng KW, Chao JF, Peng XF, Zheng ZP, Wu JJ, Chen F, Wang M. Analytical methods for bioactive compounds in teas. In: Tea and tea products, edited by CT, Ho, JK, Lin and F, Shahidi, CRC Press, 2009, p. 77-110.

3. Cheng KW, Wang M, Chen F, Ho CT. Oligostilbenes from Gnetum species and anticarcinogenic and anti-inflammatory activities of oligostilbenes. In: ACS Symposium Series Dietary Supplements, edited by CT, Ho, JE, Simon, FS, Shahidi, Y, Shao, 2008, 987, p. 36-58.

4.Cheng KW, Chen F, Wang M. Liquid chromatography-mass spectrometry in natural product research. In: Bioactive natural products: detection, isolation and structural determination, 2nd, edited by SM. Colegate and RJ. Molyneux, published by Taylor & Francis Group, LLC, 2007, p. 245-261.


会议口头报告:

1.2009. 第237届美国后学学会国年会,盐湖城,美国

报告题目: Preventive potential and mechanism of dietary polyphenols on the formation of mutagenic heterocyclic amines.

2.2008. 國際食品科學與技術研討會,上海,中国

报告题目: Preventive potential and mechanism of dietary polyphenols in the formation of mutagenic heterocyclic amines.


会议摘要:

1.Cheng KW, Zeng X, Tang YS, Sze KH, Chen F, Wang M. Inhibitory activity and mechanism of naringenin on the formation of acrylamide under mild thermal conditions. Global Chinese Health Food Symposium 2009, The University of Hong Kong, Hong Kong.

2.Peng X, Cheng KW, Ma J, Chen F, Wang, M. Reduction of harmful carboxymethyllysine (CML) and enhancement of antioxidant activity in bread caused by the addition of grape seed extract. Global Chinese Health Food Symposium 2009, the University of Hong Kong, Hong Kong.

3.Zheng ZP, Cheng KW, Wang M. Tyrosinase inhibitors from Artocarpus heterophyllus as anti-browning agents for apple slices. ACS 237th National Meeting, 2009, Salt Lake City, UT, USA.

4.Cheng KW, Chen F, Wang M. Effects of dietary polyphenols on the formation of mutagenic heterocyclic amines. TS17-70, 394-395, 14th World Congress of Food Science & Technology, 2008, Shanghai, China.

5.Cheng KW, Chen F, Wang M. Preventive potential and mechanism of dietary phenolics on the formation of mutagenic heterocyclic amines. IFT Symposium, 2008, New Orleans, USA.

6.Peng XF, Cheng KW, Chen F, Wang M. Evaluation of cinnamon phenolics as scavengers for reactive carbonyl species to inhibit the formation of AGEs. IFT Symposium, 2008, New Orleans, USA.

7.Zheng ZP, Cheng KW, Wang M. Tyrosinase inhibitors from two Coracaea plants. 48th Annual meeting of the American Society of Pharmacognosy, 14-17, 2007. Taiwan.