夏雪娟

1. Chen X.Y., Li Z.S., Xiao L.L., Gao B.R., Hu Y., Zhang T.T., Huang J.N., Lu J., Ding S.J., Han H., Ma Y., Qin X.J., Dong Q.L., Xia X.J.* Advancements in Listeria monocytogenes infection of brain microvascular endothelial cells and crossing the blood-brain barrier. Food Science and Human Wellness. Accepted.

2. Xia X.J., Lu J., Chen X. Y., Zhou L., Huang Y. D., Ding S. J., Li G. N.* Impact of whole grain highland hull-less barley on the denaturing gradient gel electrophoresis profiles of gut microbial communities in rats fed high-fat diets. Microbiology Spectrum. 2024, 12(6): e0408923. (2024, 5; IF= 5.343; 2区)

3. Xia X.J., Li G.N., Dong Q.L., Wang J.W., Kim J.E.* Endothelial Progenitor Cells as an Emerging Cardiovascular Risk Factor in the Field of Food and Nutrition Research: Advances and Challenges. Critical Reviews in Food Science and Nutrition. 2023, 21:1-18. (2023, 8; IF= 10.2; 1区TOP)

4. Li G.N., Tong Y.J., Xiao Y., Huang S.Q., Zhao T.F., Xia X.J.* Probiotic Bacillus subtilis contributes to the modulation of gut microbiota and blood metabolic profile of hosts. Comparative Biochemistry and Physiology C-Toxicology & Pharmacology, 2023, 272: 109712. (2023.8; IF= 3.9; 2区)

5. Li G.N., Zheng X., Zhu Y., Long Y.H.,* Xia X.J.* In-depth insights into the disruption of the microbiota-gut-blood barrier of model organism (Bombyx mori) by fluoride. Science of the Total Environment, 2022, 838(2): 156220. (2022.5; IF= 10.753; 1区TOP)

6. Li G.N., Zheng X., Wang R.P., Zhu Y., Long Y.H.,* Xia X.J.* Bacillus symbiont drives alterations in intestinal microbiota and circulating metabolites of lepidopteran host. Environmental Microbiology, 2022, 24(9): 4049–4064. (2022.2; IF= 5.491; 2区)

7. Xia X.J., Toh W.K.D., Poh K.K., Foo R.S.Y., Ng S.L., Zharkova O., Wang J.W., Kim J.E.* Impact of following a healthy dietary pattern with co-consuming wolfberry on number and function of blood outgrowth endothelial cells from middle-aged and older adults. Food & Function. 2022, 13, 76–90. (2021.11; IF= 5.396; 1区TOP)

8. Xia X.J., Li G.N., Xing Y.X., Ding Y.B., Ren T.Y., Kan J.Q.* Antioxidant activity of whole grain highland hull-less barley and its effect on liver protein expression profiles in rats fed with high-fat diets. European Journal of Nutrition. 2018, 57: 2201–2208. (2018.9; IF= 4.423; 2区)

9. Xia X.J., Li G.N., Song J.X., Zheng J., Kan J.Q.* Hypocholesterolemic effect of whole-grain highland hull-less barley in rats fed with high-fat diet. British Journal of Nutrition. 2018, 119(10): 1102–1110. (2018.5.28; IF= 3.706; 2区)

10. Xia X.J., Xing Y.X., Li G.N., Xu Z.H., Kan J.Q.* Antioxidant activity of whole grain Qingke (Tibetan Hordeum vulgare L.) toward oxidative stress in D-galactose induced mouse model. Journal of Functional Foods. 2018, 45: 355–362. (2018.4.21; IF= 3.470; 2区TOP)

11. Xia X.J., Li G.N., Ding Y.B., Ren T.Y., Zheng J., Kan J.Q.* Effect of whole grain Qingke (Tibetan Hordeum vulgare L. Zangqing 320) on serum lipid levels and intestinal microbiota of rats under high-fat diet. Journal of Agricultural and Food Chemistry. 2017, 65(13): 2686–2693. (2017.4.5; IF= 2.857; 1区TOP)

12. Xia X.J., Ran C.X., Li G.N., Ye X.J, Kan J.Q., Zheng J.* Monitoring of the bacteria communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process. International Journal of Food Science and Technology. 2017, 52(5): 1101–1110. (2017.3.27; IF=1.504; 2区)

13. Xia X.J., Li G.N., Zheng J., Wu J.S., Kan J.Q.* Immune activity of sweet potato (Ipomoea batatas L.) glycoprotein after enzymatic and chemical modifications. Food & Function. 2015, 6(6): 2026–2202. (2015.5.11; IF=2.791; 1区TOP)

14. Xia X.J., Li G.N., Zheng J., Ran C.X., Kan J.Q.* Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation. International Journal of Food Science and Technology. 2014, 49(8): 1834–1841. (2014.2.5; IF=1.354; 2区)

2022/06至今上海理工大学健康科学与工程学院讲师、硕导

2018/09–2021/09 新加坡国立大学食品科学与技术学院博士后研究员

2017/03–2017/08 英国贝尔法斯特女王大学全球食品安全研究所联合培养博士（公派留学）

2012/09–2018/07 西南大学食品科学学院食品科学专业硕博连读（推免）

2008/09–2012/06 西南大学食品科学学院食品科学与工程专业工学学士

1.膳食-肠道菌群-心脑血管健康的相互作用研究

2.微生物的筛选、表征及其生物学功能研究

3.食源性致病菌致病机制与防控

主持：

1. 微生物改造技术全国重点实验室开放课题重点项目（M2025-02）：靶向老年肠道健康的单增李斯特菌拮抗菌筛选与作用机制研究，2025.9.1-2027.8.31.

2. 上海市卫健委食品安全风险评估项目（RA-2025-3.2）：奶酪、鲜果切等即食食品中单增李斯特菌污染和疾病负担评估，2025.1.18-2025.10.31.

3. 上海市科委白玉兰人才计划浦江项目（23PJ1409600）：基于内皮祖细胞BOECs的单增李斯特菌侵入老年内皮细胞的分子途径识别，2023.10.01-2025.9.30.

4. 上海莱慎生物科技股份有限公司委托项目（H-2023-312-099）：大蒜素在鲜切生菜清洗过程中的应用方法构建和功效评价，2023.8.15-2025.2.15.

5. Newton Fund: PhD Placement grant (201603780065): Examining how gut microorganisms improve metabolism: do Prevotella bacteria modulate the activity of enteroendocrine cells? 2017.3.15-2017.8.15.

参与：

1. 国家重点研发计划政府间国际科技创新合作重点专项项目（SQ2023YFE0102651）（子任务负责人）：基于新型细胞模型的重要食源性致病菌与宿主细胞互作机制研究，2024.9.1-2027.8.31.

2. 国家自然科学基金面上项目(32472453)：冰淇淋中单增李斯特菌模块化过程风险模型构建研究, 2025-01-01 至 2028-12-31.

3. Singapore Ministry of Education Academic Research Fund (AcRF) Tier 1: Cardio-vascular protective effects of wolfberry in middle-aged and older adults, 2018.3-2021.2.

4. National University of Singapore Microbiome in Health, Disease and Ageing: Impact of nutritional supplementation on gut-brain axis in older adults, 2019.7-2021.7.

5. Singapore Ministry of Education Academic Research Fund (AcRF) Tier 1: Impact of okara on gut health in Singapore middle-aged and older adults, 2018.10-2021.9.

6. 国家自然科学基金面上项目（31371834）：花椒麻味物质的分子印迹分离纯化机理研究与应用. 2014.1-2017.12.

1. 阚建全, 何锦, 夏雪娟, 刘雄, 张甫生, 索化夷. 无盐毛霉型豆豉快速后熟的方法. 中国发明专利. （专利号： 201410171299.7，公开日：2014-07-23）

2. 朱勇，李冠楠，夏雪娟，隆耀航，赵欢欢，唐文超，郭东东，何石宝.蚕用益生枯草芽孢杆菌SWL-19及其应用. 中国发明专利. （专利号： 201510119974.6，授权公告日：2018-02-06）

3. 阚建全，李希宇，夏雪娟，丁涌波，任廷远，索化夷，张甫生. 一种毛霉型豆豉苦味肽的制备方法及应用. 中国发明专利. （专利号： ZL201610656801.2，公开日：2016-8-11）

4. 阚建全, 张甫生, 钟金锋, 任廷远, 夏雪娟, 丁涌波. 一种速溶固体花椒油树脂的制备方法. 中国发明专利. （专利号： CN201610748901.8，公开日：2016-8-26）

5. 阚建全, 李俊, 郑炯, 张甫生, 石慧, 夏雪娟, 任廷远. 果蔬中甲醛含量的测定方法. 中国发明专利. （专利号： CN201510269054.2，公开日：2015-5-25）

6. 阚建全, 李月文, 张甫生, 钟金锋, 郑炯, 丁涌波, 任廷远, 夏雪娟. 一种半干腌制菜的腌制成熟方法. 中国发明专利. （专利号： CN201610737654.1，公开日：2016-8-26）