Name: Lianzhu Lin
Introduction: Professor
School of Food Science and Engineering
Tel: 020-87113914
Fax: 0086-20-87113914
E-mail: felzlin@scut.edu.cn
Education Background
2004.9~2008.6 Bachelor Degree (Food Science and Engineering), Jilin University.
2008.9~2013.6 PhD Degree (Food Science), South China University of Technology.
Employment Summary
Professor(2017-prsent):School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Associate professor (2014- 2017): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Research associate(2013-2014): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Bioactive constituents of foods, including antioxidants, phytochemicals and bioactive peptides.
Current Research Projects
1. Intervention mechanism of phenolics with a catechol structure on β-conglycinin oxidation induced by lipoxygenase-catalyzed linoleic acid. The National Natural Science Foundation of China, 31501424, 2016-2018.
2. Serum uric acid suppression mechanism of phenolics from adlay bran. The Natural Science Foundation of Guangdong Province, 2015A030310494, 2015-2018.
3.Optimization of enzymatic preparation of peptide from sea cucumber，HPG/2015/06/1177
Publications（* as corresponding author）
1. Lin, Lianzhu, Zhu, Dashuai, Zou, Linwu, Yang, Bao, Zhao, Mouming. Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARA. Food Chemistry (IF : 4.052), 2013, 139: 902-909.
2. Lin, Lianzhu, Zhuang, Mingzhu, Lei, Fenfen, Yang, Bao, Zhao, Mouming. GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem. Food Chemistry (IF : 4.052), 2013,136: 555-562.
3. Lin, Lianzhu, Zhuang, Mingzhu, Zou, Linwu, Lei, Fenfen, Yang, Bao, Zhao, Mouming. Structural characteristics of water-soluble polysaccharides from Rabdosia serra (MAXIM.) HARA leaf and stem and their antioxidant capacities. Food Chemistry (IF : 4.052), 2012, 135: 730-737.
4. Lin, Lianzhu, Lei, Fenfen, Sun, Da-Wen, Dong, Yi, Yang, Bao, Zhao, Mouming. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry (IF : 4.052), 2012,134: 2021-2029.
5. Lin, Lianzhu, Gao, Qing, Cui, Chun, Zhao, Haifeng, Fu, Liwu, Chen, Liming, Yang, Bao, Luo, Wei, Zhao, Mourning. Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines. Food Chemistry (IF : 4.052), 2012, 131: 1009-1014.
6. Lin, Lianzhu, Zhao, Haifeng, Dong, Yi, Yang, Bao, Zhao, Mouming. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf (Highly Cited Paper, 3%). Food Chemistry (IF : 4.052), 2012,130: 417-424.
7. Lin, Lianzhu, Dong, Yi, Zhao, Haifeng, Wen, Lingrong, Yang, Bao, Zhao, Mouming. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and alpha-glucosidase. Food Chemistry (IF : 4.052), 2011,129: 884-889.
8. Lin, Lianzhu, Dong, Yi, Yang, Bao, Zhao, Mouming. Chemical Constituents and Biological Activity of Chinese Medicinal Herb 'Xihuangcao'. Combinatorial Chemistry & High Throughput Screening (IF: 1.222), 2011,14: 720-729.
9. Lin, Lianzhu, Cui, Chun, Wen, Lingrong, Yang, Bao, Luo, Wei, Zhao, Mouming. Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra (MAXIM.) HARA and identification of the major compound. Food Chemistry (IF : 4.052), 2011,126: 54-59.
10. Lin, Lianzhu, Deng, Wuguo, Tian, Yun, Chen, Wangbing, Wang, Jingshu, Fu, Lingyi, Shi, Dingbo, Zhao, Mouming, Luo, Wei. Lasiodin Inhibits Proliferation of Human Nasopharyngeal Carcinoma Cells by Simultaneous Modulation of the Apaf-1/Caspase, AKT/MAPK and COX-2/NF-kappa B Signaling Pathways. Plos One (IF: 3.234), 2014, 9（5）.
11. Zhuang, Mingzhu, Zhao, Mouming, Qiu, Huijuan, Shi, Dingbo, Wang, Jingshu, Tian, Yun, Lin, Lianzhu*, Deng, Wuguo. Effusanin E Suppresses Nasopharyngeal Carcinoma Cell Growth by Inhibiting NF-kappa B and COX-2 Signaling. PLos One (IF: 3.234), 2014, 9（10）.
12. Zhao, Mouming, Zhu, Dashuai, Sun-Waterhouse, Dongxiao, Su, Guowan, Lin, Lianzhu*, Wang, Xiao, Dong, Yi. In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62: 7771-7778.
13. Dong, Yi, Zhao, Mouming, Zhao, Tiantian, Feng, Mengying, Chen, Huiping, Zhuang, Mingzhu ,Lin, Lianzhu*. Bioactive Profiles, Antioxidant Activities, Nitrite Scavenging Capacities and Protective Effects on H2O2-Injured PC12 Cells of Glycyrrhiza Glabra L. Leaf and Root Extracts. Molecules (IF: 2.416), 2014, 19: 9101-9113.
14. Dong, Yi, Zhao, Mouming, Sun-Waterhouse, Dongxiao, Zhuang, Mingzhu, Chen, Huiping, Feng, Mengying, Lin,Lianzhu*. Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins (ESI Highly Cited Paper). Food Chemistry (IF : 4.052), 2015, 168: 538-545.
15. Yang, Qingyun, Zhao, Mouming, Lin, Lianzhu*. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry (IF : 4.052), 2016, 194: 900-907.
16. Wang, Xiao, Zhao, Mouming, Su, Guowan, Cai, Mengsen, Zhou, Chunming, Huang, Jiayi, Lin, Lianzhu*. The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regia L.) fruit, stem and leaf. International Journal of Food Science and Techology (IF: 1.504), 2015, 50: 233-239.
17. Wang, Xiao, Zhao, Mouming, Su, Guowan, Cai, Mengsen, Sun-Waterhouse, Dongxiao, Zhou, Chunming, Lin, Lianzhu*. Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut(Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor. International Journal of Food Science and Techology (IF: 1.504), 2016, 51: 453–460.
18. Li, Huipin, Zhao, Mouming, Su, Guowan, Lin, Lianzhu*, Wang, Yong. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor. Journal of Agricultural and Food Chemistry (IF: 2.912), 2016, 64: 4725−4734.
19. Dong, Yi, Huang, Huihua, Zhao, Mouming, Sun-Waterhouse, Dongxiao, Lin, Lianzhu*, Xiao, Chuqiao. Mechanisms underlying the xanthine oxidase inhibitory effects of dietary flavonoids galangin and pinobanksin. Journal of Functional Foods (IF: 3.973), 2016, 24: 26-36.
20. Lin, Lianzhu，Zhao, Mouming. Effect of reaction time on evaluation of antioxidant activity based on DPPH∙ and ABTS+∙ assays (2015 Frontrunner 5000, Top Articles in Outstanding S&T Journals of China). Food Science, 2010, 31: 63-67.
Courses Offered
1. “Food Chemistry” for undergraduate students majoring in Food Science and Engineering.
