ZHANG JIANHUA   Associate Professor Department of Food Science & Engineering Email：zhangjh@sjtu.edu.cn

 

 

>>Detail

 

Research Focus

Food safety, Food microbiology, Enzyme engineering, and Functional food

 

 

Education
2000,9-2003,7  Ph.D., Department of Food Science and Technology, China Agricultural University, Beijing, China.
1994,9-1996,12  M. S., Department of Food Resource, Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
1986,9-1990,7  B. S., Department of Cereals and Oils Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China.
 

 

Professional Experience
2006.9-Present:  Associate professor, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China. 

2013.8-2014.8:  Visiting Scholar, Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, USA.
2009.2-2009.8:  Visiting Scholar, Food Microbiology Laboratory, Department of Food Science and Technology, UC Davis, USA.
2003.8-2006.8:  Lecturer, Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai, China.

 

Research Grants

1. PI, 2018.08-2021.12, Food-borne microorganism separation and rapid identification technology and standardization. National Key Research and Development Program of China (2018YFC1603900)
2. 2018.01-2020.12, Interaction mechanism of food components and its influence on food quality and nutrient absorption. National Key Research and Development Program of China (2017YFD0400200)
3. Key technology development for potato staple foods. Transformation of Scientific and Technological Achievements from Shanghai Municipal Agricultural Commission (2016, 3–2)
4. PI, 2012.01-2016.12, Healthy functional peptides produced from by-products from scallop and prawn processing. Public Welfare Project from State Oceanic Administration China.
5. PI, 2012.01-2015.12, Molecular regulation mechanism of gudB1-GDH from Bacillus subtilis natto on carbon-nitrogen central metabolism, National Natural Science Foundation of China (NSFC)

 

 

Patents

1. Jianhua Zhang, Yanan Liu, et al., A preparation method of antioxidant peptide mixture. ZL 2016 1 0303716.8
2. Jianhua Zhang, Bingyu Wu, et al., Identification and application of a novel Lactobacillus crustorum strain. CN102965301A
3. Jianhua Zhang, Lirong Yin, et al., Method to produce tea seed meal feed by fermentation with mixed strains. ZL 2013 1 0014799.5
4. Binjun Qian, Jianhua Zhang, et al., IVP, an anti-hypertensive peptide. ZL 2012 1 0247822.0
5. Jianhua Zhang, Xiangli Yu, Lili Chen, Bin Liu, Yulan Pan. Glutamate dehydrogenase gene, protein from Bacillus subtilis natto. ZL 2010 1 0300286.7  
6. Jianhua Zhang, Lili Chen, Jiale Wang. Active sites of glutamate dehydrogenase from Bacillus subtilis natto and its mutants.  ZL2009 1 0196271.8

 

 

Select works:

1. Gong, S., Yang, C., Zhang, J., Yu, Y., Gu, X., Li, W., Wang, Z., Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein, Food Hydrocolloids 111: 106223 (2020).
2. Zeying Chu, Guanqun Ma, Xiangjun Sun*, Zhihan Xu, Jianhua Zhang*. Grape seed extracts inhibit the overexpression of inflammatory cytokines in mouse retinas and ARPE-19 cells: potentially useful dietary supplement for age-related eye dysfunction. Journal of Medicinal Food. 23(5): 499-507 (2020).
3. Yihan Xu, Jingyu Ding, Shengxiang Gong, Meng Li, Tiankui Yang, Jianhua Zhang*. Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum. International Journal of Biological Macromolecules, 158: 656-661 (2020).
4. Yihan Xu; Tao Zhou, Huiqin Tang, Yujing Chen, Limin Zhang, Xiqiang Li, Jianhua Zhang*. Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods. Food control, 111: 107057 (2020).
5. Huiqin Tang, Bingjun Qian, Bei Xia, Yi Zhuan, Yunqiu Yao, Renyou Gan, Jianhua Zhang*. Screening of lactic acid bacteria isolated from fermented Cornus officinalis fruits for probiotic potential. Journal of food safety, 38(6):e12565 (2018).
6. Bingjun Qian, Lirong Yin, Xiaomin Yao, Yaoguang Zhong, Juan Gui, Feifeng Lu, Fuming Zhang and Jianhua Zhang*. Effects of fermentation on the hemolytic activity and degradation of Camellia oleifera saponins by Lactobacillus crustorum and Bacillus subtilis. FEMS Microbiology Letters, 365(7): fny014 (2018).
7. Bing-Jun Qian, Chong-Chong Tian, Xiao-Hong Ling, Li-Li Yu, Feng-Yun Ding, Jiang-Hua Huo, Liu-Cun Zhu, Yao-Lin Wen, Jian-Hua Zhang, Pu Jing. miRNA-150-5p associate with antihypertensive effect of epigallocatechin-3-gallate revealed by aorta miRNome analysis of spontaneously hypertensive rat. Life Sciences, 203: 193-202 (2018).
8. Bingjun Qian, Shanqi Shen, Jianhua Zhang, and Pu Jing. Effects of Vitamin B6 Deficiency on the Composition and Functional Potential of T Cell Populations. Journal of Immunology Research 2017: 2197975 (2017)
9. Bingyu Wu, Bingjun Qian, Qi Zhu, Chunlei Shi, Linyun Li, Xiaomin Yao, Jianhua Zhang*. Purification and identification of an angiotensin I-converting enzyme-inhibitory peptide from Argopecten irradians mantle enzymatic hydrolysate. European Food Research and Technology. 243 (4): 711-717 (2017).
10. Fuming Zhang, Jianhua Zhang*, Robert J. Linhardt*. Interactions between nattokinase and heparin/GAGs. Glycoconjugate Journal. 32: 695–702 (2015).
11. J. Zhang*, M. Suflita, G. Li, W. Zhong, L. Li, J. S. Dordick, R. J. Linhardt, , F. Zhang*. High cell density cultivation of recombinant Escherichia coli strains expressing 2-O-sulfotransferase and C5-epimerase for the production of bioengineering heparin. Applied Biochemistry and Biotechnology, 175: 2986–2995 (2015).
12. J. Zhang*, M. Suflita, G. Li, L. Li, F. Zhang, J.S. Dordick, R. J. Linhardt*. High cell density cultivation of a recombinant Escherichia coli strain expressing a 6-O-sulfotransferase for the production of bioengineered heparin, Journal of Applied Microbiology, 118(1): 92-98 (2015).
13. Yinyun Ni, Jiale Wang, Bingjun Qian, Guangyan Song, Xiaomin Yao, Jianhua Zhang*. Purification and side chain selective chemical modifications of glutamate dehydrogenase from Bacillus subtilis natto. Applied Biochemistry and Biotechnology, 172:3593-3605 (2014).
14. Pu Jing, Bingjun Qian, Yawen He, Xin Zhao, Jianhua Zhang, Daxian Zhao, Yingfang Lv, Yun Deng. Screening milk-derived antihypertensive peptides using quantitative structure activity relationship (QSAR) modelling and in vitro/in vivo studies on their bioactivity. International Dairy Journal, 35(1): 95-101 (2014).
15. Lili Chen, Jiale Wang, Yu Hu, Bingjun Qian, Xiaomin Yao, Jingfang Wang*, Jianhua Zhang*. Computational structure-based redesign of glutamate dehydrogenase in Bacillus subtilis natto. Journal of Molecular Modeling, 19(4): 1919-1927 (2013).
16. Jianhua Zhang, Eizo Tatsumi, Chang-He Ding, Li-Te Li. Chemical components of Aspergillus-type douchi, a Chinese traditional fermented soybean product, change during the fermentation process. International Journal of Food Science and Technology. 42: 263–268 (2007).
17. Jianhua Zhang, Eizo Tatsumi, Jun-Feng Fan, Li-Te Li. Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product. Food Chemistry, 98: 551–557 (2006).