PI组长：
       吴紫云  长聘教轨副教授

研究方向：
       膳食营养、先天免疫与生物衰老 

主要研究领域：

1、长寿膳食配方的研究

2、营养代谢调控衰老的分子机制

3、先天免疫影响衰老的分子机制

PI研究组代表性成果：

近期代表论文：

1.Wu Z, Isik M, Moroz N, Steinbaugh MJ, Zhang P and Blackwell TK. Dietary restriction extends lifespan through metabolic regulation of innate immunity. Cell Metabolism, 2019, 29, 1192-1205. (Three F1000Prime Recommendations, Research Highlights by Nature Reviews Endocrinology & Molecular Cell)

2.Wu Z, Senchuk MM, Dues DJ, Johnson BK, Cooper JF, Lew L, Machiela E, Schaar CE, DeJonge H, Blackwell TK and Van Raamsdonk JM. Mitochondrial unfolded protein response transcription factor ATFS-1 promotes longevity in a long-lived mitochondrial mutant through activation of stress response pathways. BMC Biology, 2018, 16, 147.

3.Wu Z, Song L, Liu S and Huang D. Tanshinones extend chronological lifespan in budding yeast Saccharomyces cerevisiae. Applied microbiology and biotechnology, 2014, 98(20), 8617-8628.

4.Liu Y, Wu Z*, Feng S, Yang X, Huang D. Hormesis of glyceollin I, an induced phytoalexin from soybean, on budding yeast chronological lifespan extension. Molecules, 2014, 19(1), 568-580.

5.Wu Z, Liu S, and Huang D. Independent and additive effects of glutamic acid and methionine on yeast longevity. Plos One, 2013, 8(11): e79319.

6.Wu Z, Liu S and Huang D. Dietary restriction depends on nutrient composition to extend chronological lifespan in budding yeast Saccharomyces cerevisiae. Plos One. 2013, 8(5): e64448. doi:10.1371/journal.pone.0064448.

7.Wu Z, Song L, Feng S, Liu Y, He G, Yioe Y, Liu S and Huang D. Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds. Journal of Agricultural and Food Chemistry. 2012, 60, 8606−8615.

8.Wu Z, Song L, Liu S and Huang D. A high throughput screening assay for determination of chronological lifespan of yeast. Experimental Gerontology. 2011, 46, 915-922.

9.Wu Z, Song L and Huang D. Food grade fungal stress on germinating peanut seeds induced phytoalexins and enhanced polyphenolic antipxidants. Journal of Agricultural and Food Chemistry. 2011, 59, 5993−6003.