赵吉春,男,1988年出生,内蒙古卓资人,博士,讲师。
研究方向
益生菌资源挖掘与功能特性研究;天然活性成分与肠道菌群相互作用
学习经历
2011. 9 -2018. 6,江南大学,食品学院,食品科学与工程专业,工学博士学位;
2006. 9 -2010. 6,吉林农业大学,食品科学与工程学院,食品质量与安全专业,理学学士学位。
工作经历
2018.7月至今,kaiyun官方网站,讲师。
代表论著
1. Jichun Zhao, Fengwei Tian, Qixiao Zhai, Ruipeng Yu, Hao Zhang, Zhennan Gu, Wei Chen. Protective effects of a cocktail of lactic acid bacteria on microcystin-LR-induced hepatotoxicity and oxidative damage in BALB/c mice [J]. RSC Advances, 2017, 7 (33): 20480-20487;
2. Jichun Zhao, Fengwei Tian, Nan Zhao, Qixiao Zhai, Hao Zhang, Wei Chen. Effects of probiotics on D-galactose-induced oxidative stress in plasma: A meta-analysis of animal models [J]. Journal of Functional Foods, 2017, 39: 44-49;
3. Jichun Zhao, Fengwei Tian, Shuang Yan, Qixiao Zhai, Hao Zhang, Wei Chen. Lactobacillus plantarum CCFM10 alleviating oxidative stress and restoring gut microbiota in D-galactose-induced aging mice [J]. Food & Function, 2018, 9 (2): 917-924;
4. Jichun Zhao, Fengwei Tian, Shuang Yan, Qixiao Zhai, Hao Zhang, Wei Chen. Evaluation of antioxidative effects of Lactobacillus plantarum with fuzzy synthetic models [J]. Journal of Microbiology and Biotechnology, 2018, 28(7):1052-1060;
参与编写: 《乳酸菌科学与技术》,科学出版社,2018年5月,ISBN978-7-03-057228-8
通讯方式
kaiyun官方网站
重庆市北碚区天生路2号,400715
E-mail:jichunzhao@swu.edu.cn