Jindi Wu | Food Science | Best Scholar Award

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Dr. Jindi Wu | Food Science | Best Scholar Award

Patent Holder:
  • Dr. Wu holds several patents, including an invention patent for a novel whey-fermented camel jerky, showcasing her dedication to developing practical applications of her research. Other patents cover tools and devices aimed at improving laboratory processes, such as an ELISA plate liquid addition and cleaning device.
Dr. Jindi Wu , Inner Mongolia Agricultural University , China

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🌱EARLY ACADEMIC PURSUITS

  • Dr. Wu Jindi embarked on her academic journey in Veterinary Medicine at Northeast Agricultural University (2007-2011), where she earned a Bachelor’s degree. Her interest in veterinary sciences led her to pursue a Master’s degree in Basic Veterinary Medicine at the same institution (2011-2014). Between 2012 and 2014, she also engaged in a Joint Culture Master program with the Bacteria Group at Harbin Veterinary Research Institute, where she gained significant experience in bacterial research.
  • After completing her master’s, Dr. Wu pursued her PhD in Clinical Veterinary Medicine at Inner Mongolia Agricultural University (2014-2019). Her postgraduate and doctoral studies provided a strong foundation in veterinary clinical practices, advanced research methodologies, and clinical applications in animal health.

💼 PROFESSIONAL ENDEAVORS

  • Following her doctoral studies, Dr. Wu expanded her expertise as a Postdoctoral Fellow at Inner Mongolia Agricultural University (2020-2022). Her professional role as a Lecturer at the university enables her to continue her contributions to academic teaching, mentoring, and furthering research in veterinary medicine.

🔬 CONTRIBUTIONS AND RESEARCH FOCUS 

  • Dr. Wu’s research focuses on animal health, immunology, and cellular growth mechanisms. Her projects primarily investigate the role of arginine in inducing sheep skeletal muscle growth and mTORC1 pathway-mediated satellite cell differentiation. Her research, funded by the Inner Mongolia Autonomous Region Natural Science Foundation Youth Fund Project (2022-2025), provides essential insights into cellular pathways affecting animal growth.In addition, Dr. Wu leads a project on arginine-induced sheep skeletal muscle growth and satellite cell differentiation under Basic Scientific Research Funding for universities in the Inner Mongolia Autonomous Region (2023-2026). This project, funded with RMB 150,000, demonstrates her commitment to advancing veterinary science and contributing to the understanding of muscle development in livestock.

📚 REPRESENTATIVE PAPERS AND IMPACT

  • Dr. Wu has published impactful research in reputable journals. Her work on TLR2 signaling was published in Research in Veterinary Science (2020), and she has investigated inflammatory signaling pathways in bacteria-induced bovine endometrial tissue (Veterinary Research, 2022). Notably, her study on Toll-Like Receptor 4 and NLRP3 Inflammasome Signaling (Journal of Innate Immunity, 2019) offers critical insights into immune responses in animals.

📜 PATENTS AND INVENTIONS

  • Dr. Wu holds several patents that reflect her innovative contributions to veterinary science:

    1. Invention Patent for a whey-fermented camel jerky product (CN202310536518.6).
    2. Utility Model Patents for devices enhancing laboratory processes, such as a 96-well ELISA plate continuous liquid addition and cleaning device (ZL 2021 2 2647755.9), sample collection devices for microorganisms in respiratory tracts (ZL 2021 2 2091540.3), and devices specific to veterinary applications.

 📚 ACADEMIC CITES 

  • Her scholarly contributions have earned her recognition and citations within the veterinary and animal sciences community. Dr. Wu’s work is well-regarded for its depth and relevance to clinical applications and the advancement of veterinary sciences.

🌍 Impact and Influence

  • Dr. Wu’s research has implications for livestock health management and veterinary immunology. Her work on inflammatory pathways and immune signaling helps develop targeted treatments and preventive measures for bacterial infections in animals. This research could contribute significantly to veterinary diagnostics and therapeutics, impacting animal health practices on a broader scale.

🌟 Legacy and Future Contributions

  • Dr. Wu is poised to leave a lasting legacy in veterinary medicine, with her ongoing research focusing on muscle growth mechanisms in livestock. Her future contributions are expected to deepen the understanding of cellular mechanisms in animals, which could lead to improved livestock health and productivity. Through her inventions and applied research, Dr. Wu continues to pioneer advances in veterinary technology and animal care, reinforcing her influence in academia and industry.

📄Publications

    1.  Prostaglandin E2 accumulation is closely associated with S. aureus-infected bovine endometritis
      Authors: Liu, K.; Pei, L.; Shen, Y.; Mao, W.; Cao, J.
      Journal: Cytokine, 2024, Volume 175, Article 156498
    2. The Characterization of Subcutaneous Adipose Tissue in Sunit Sheep at Different Growth Stages: A Comprehensive Analysis of the Morphology, Fatty Acid Profile, and Metabolite Profile
      Authors: Han, Y.; He, X.; Yun, Y.; Sha, R.; Borjigin, G.
      Journal: Foods, 2024, Volume 13, Issue 4, Article 544
    3. Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky
      Authors: Wu, J.; He, X.; Yun, X.; Sha, R.; Borjigin, G.
      Journal: Food Science and Nutrition, 2024
    4. Transcriptome analysis of adipose tissue in grazing cattle: Identifying key regulators of fat metabolism
      Authors: Qin, X.; He, X.; Chen, L.; Sha, L.; Borjigin, G.
      Journal: Open Life Sciences, 2024, Volume 19, Issue 1, Article 20220843
    5. The effect of taurochenodeoxycholic acid on the glucocorticoid receptor-mediated PLC-IP3-calcium pathway in synoviocytes derived from a rat adjuvant arthritis model
      Authors: Wu, J.; Bai, F.; Guanqia, S.; Qian, Y.; Mao, W.
      Journal: Veterinarski Arhiv, 2024, Volume 94, Issue 1, pp. 77–86

Assist Prof Dr. Jinlong Tian | Food Chemistry | Best Researcher Award | 1155

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Assist Prof Dr. Jinlong Tian | Food Chemistry | Best Researcher Award

Assist Prof Dr. Jinlong Tian, Shenyang Agricultural University, China

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📚 Early Academic Pursuits

Jinlong Tian embarked on his academic journey at the School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, where he completed his Bachelor of Science degree in Traditional Chinese Medicine from September 2007 to June 2011. He continued his studies at the same institution, earning a Master of Science degree in Chemistry of Natural Products from September 2011 to June 2014. Jinlong’s academic dedication culminated in a Doctor of Science degree in Chemistry of Natural Products, which he received from Shenyang Pharmaceutical University in June 2017.

💼 Professional Endeavors

Jinlong Tian began his professional career as a Research Associate at The First Affiliated Hospital of China Medical University in the Central Laboratory from July 2017 to December 2017. In January 2018, he transitioned to Shenyang Agricultural University, where he served as a Lecturer in the College of Food Science. His contributions and expertise led to his current roles as an Associate Professor and Deputy Director of the Provincial Key Laboratory, where he continues to excel in the field of Food Science and Engineering.

🔬CONTRIBUTIONS AND RESEARCH FOCUS

  • Jinlong Tian’s research is characterized by his expertise in chromatography, NMR spectroscopy, molecular docking simulation, and homologous protein modeling. His proficiency with research office software, such as Office, Origin, GraphPad Prism, SigmaPlot, and SPSS, enhances his analytical capabilities. Jinlong’s research projects span diverse topics, including the chemical constituents and bioactivity of Portulaca oleracea L., the chemical constituents from Croton crassifolius and their biological activities, the stability of non-covalent interactions between proteins and blueberry anthocyanins, and the molecular interaction and quality control of characteristic components of carbohydrates under chemical processing conditions.

🌟Impact and Influence

  • Jinlong Tian’s work has made significant contributions to the fields of traditional Chinese medicine, natural products chemistry, and food science. His research on the chemical constituents and bioactivity of various plants has led to the isolation and elucidation of numerous novel compounds with potential therapeutic applications. His studies on the interaction between proteins and anthocyanins, as well as the molecular interactions in food processing, have implications for improving food quality and safety.

 📖 ACADEMIC CITES

Jinlong Tian’s scholarly work has been recognized and cited in numerous academic journals and publications. His research findings have contributed to the broader scientific community’s understanding of natural products, their bioactivities, and their applications in medicine and food science. His publications have served as valuable references for other researchers in the field.

📊 RESEARCH PROJECTS

Jinlong has led and participated in multiple research projects, including studies on the bioactive compounds of Portulaca oleracea L., Croton crassifolius, and the stability of blueberry anthocyanins. His projects have focused on the isolation of novel compounds, their bioactivity, and their potential applications in medicine and food science.

🌍 LEGACY AND FUTURE CONTRIBUTIONS

Jinlong Tian’s legacy in the academic and research community is marked by his dedication to advancing scientific knowledge and his contributions to various research projects. His ongoing work in the College of Food Science at Shenyang Agricultural University continues to push the boundaries of food science and engineering. Jinlong’s future contributions are expected to further enhance the understanding of molecular interactions in food processing and the development of innovative methods for quality control in complex matrices.

📰PUBLICATIONS

    • pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms
      • Authors: Xin, M., Wang, L., He, Y., Tian, J., Li, B.
      • Journal: Food Hydrocolloids
    • Optimizing anthocyanin Oral delivery: Effects of food biomacromolecule types on Nanocarrier performance for enhanced bioavailability
      • Authors: Yuan, Y., Hu, Y., Huang, J., Li, B., Li, Y.
      • Journal: Food Chemistry
    • Research progress on mechanism of type 2 diabetes mellitus induced by high fructose intake and targets and pathways of traditional Chinese medicine polysaccharides in alleviating type 2 diabetes mellitus
      • Authors: Zhang, J., Dong, M., Guo, N., Yang, Y., Shi, Y.
      • Journal: Chinese Traditional and Herbal Drugs
    • Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents
      • Authors: Jiang, Q., Liu, Y., Si, X., Dong, W., Li, B.
      • Journal: Annual Review of Food Science and Technology
    • Food-Oral Processing: Current Progress, Future Directions, and Challenges
      • Authors: Wang, Y., Xin, M., Li, Z., Tian, J., Li, B.
      • Journal: Journal of Agricultural and Food Chemistry