Resume of Yuanfeng Wu 

Brief information: Male, born in June 1976,PhD., professor,doctoral supervisor,vice president of the School of Biological and Chemical Engineering,Zhejiang University of Science and Technology.At present,Dr.Wu is mainly engaged in the research of natural product extraction,biotransformation and activity. Dr.Wu chaired 11 national,provincial and ministerial projects and 9 enterprise cooperation projects,and has published more than 50 papers such as Journal of Agricultural and Food Chemistry,Food Chemistry,Carbohydrate Polymers,and authorized more than 10 invention patents. 

Address: No.318,Liuhe Road,Hangzhou,Zhejiang Province 

Contact: 13575708282, wuyuanfeng@zust.edu.cn 

Learning experience: 

• 1994.9-1998.6, College of Biological and Environmental Engineering, Zhejiang University of Technology, bachelor's degree 

• 2001.9-2004.6, College of Biological and Environmental Engineering, Zhejiang University of Technology, master's degree 

• 2009.9-2014.6, College of Chemical and Biological Engineering, Zhejiang University, Ph.D 

• 2015.8-2016.8, University of Illinois at Urbana-Champaign, visiting scholar. 

Work experience: 

• 1998.6-2001.4, Hangzhou Tianmu Mountain Pharmaceutical, technology research and development 

• 2004.6-present, Zhejiang University of Science and Technology, teaching and research. 

Main papers published: 

1. Yao Zhang, Jiayun Hu, Xiaofeng Liu, Chunming Jiang, Juan Sun, Xinjie Song, Yuanfeng Wu*. Isolation and production optimization of a novel milk-clotting enzyme Bacillus velezensis DB219, AMB Express, 2022, 12:149.   

2. Yao Zhang, Chunmin Jiang, Sisi Huang, Juan Sun, Xinjie Song, Sabir Z Nishanbaev, María J. Benito, Yuanfeng Wu. Effects of polyphenols and glucosinolates in broccoli extract on human gut microorganism based on simulation in vitro, ACS Omega, 2022, 7: 45096-45106. 

3. ZouLigen, WangQian, WengLiping, WangTenghao, QiuJing, Liu Junbo, JiangHuiyan, Yuanfeng Wu*. Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process. Food Chemistry: X, 2022, 16, 100502. 

4. Yao Zhang, Nyasha Makaza, Chunmin Jiang, Yaqing Wu, Sabir Z Nishanbaev, Ligen Zou, Juan Sun, Xinjie Song, Yuanfeng Wu. Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation. Food Chemistry, 2022, 395, 133651. 

5. Ze-Yu Fang, Yi-Heng Zhang, Chong-Hao Chen, Qi Zheng, Peng-Cheng Lv, Lei Qiang Ni, Juan Sun and Yuan-Feng Wu. Design, Synthesis and Molecular Docking of Novel Quinazolinone Hydrazide Derivatives as EGFR Inhibitors. Chemistry & Biodiversity, 2022, 19, e202200189. 

6. Zhang Y., Huang S., Sun, J., Song X., Jiang C., Wu Y.* Isolation and Characterization of Glucosinolate-Hydrolysis Enterococcus gallinarum HG001 and Escherichia coli HG002 from C57BL/6 Mouse Microbiota. Indian Journal of Microbiology, 2022.

7. Yao Zhang, Chengzhi Lv, Juan Sun, Xinjie Song, Nyasha Makaza, Yuanfeng Wu. Protective effects of broccoli extracts and sulforaphane against hydrogen peroxide induced oxidative stress in B16 cells. Journal of Functional Foods, 2021, 87: 104833. 

8. Sun J, Chen Y, Liu H, Hondo E, Zhou Y*, Wu Y*. Thiazolidinedione: A privileged scaffold for the development of anticancer agents. Current Topics in Medicinal Chemistry, 2021, 21, 1 

9. Lv C, Zhang Y, Zou L, Sun J, Song X, Mao J, Wu Y*. Simultaneous hydrolysis and extraction increased erucin yield from broccoli seeds. ACS Omega, 2021, 6, 6385-6392. 

10. Wu Y*, Lv C, Zou L, Sun J, Song X, Zhang Y, Mao J. Approaches for enhancing the stability and formation of sulforaphane, Food Chemistry, 2021, 345: 128771.   

11. Sun J, Liu HY, Lv CZ, Jie Qin and Wu Y*. Modification, antitumor activity, and targeted PPAR γ Study of 18 β-glycyrrhetinic acid, an important active ingredient of licorice[J]. Journal of Agricultural and Food Chemistry, 2019, 67(34): 9643-9651. 

12. Wu Y*, Shen Y, Zhu Y, et al. Broccoli ingestion increases the glucosinolate hydrolysis activity of microbiota in the mouse gut[J]. International Journal of Food Sciences and Nutrition, 2019, 70(5): 585-594. 

13. Wu Y*, Shen Y, Wu X, et al. Hydrolysis before stir-frying increases the isothiocyanate content of broccoli[J]. Journal of Agricultural and Food Chemistry, 2018, 66(6): 1509-1515. 

14. Zou L,Wu Y*,Shen Y,et al. Broccoli seed extracts but not sulforaphane have strong free radical scavenging activities[J].International Journal of Food Science and Technology,2017,52,2374-2381.

15. Wu Y*,Zhang L,Mao J,et al.Kinetic and thermodynamic studies of sulforaphane adsorption on macroporous resin[J].Journal of Chromatography B,2016,1028:231-236. 

16. Wu Y*,Xiao G,Mao J,et al.Dietary sulforaphane inhibits histone deacetylase activity in B16 melanoma cells[J].Journal of Functional Foods,2015,18:182-189.   

17. Wu Y,Mao J*,You Y,et al.Study on degradation kinetics of sulforaphane in broccoli extract[J].Food Chemistry,2014,155:235-239.   

18. Wu Y*,Zou L,Mao J,et al.Stability and encapsulation efficiency of sulforaphane microencapsulated by spray drying [J].Carbohydrate Polymers,2014,102: 497-503. 

19. Wu Y, Mao J,Mei L*, et al. Kinetic studies of the thermal degradation of sulforaphane and its hydroxypropyl-β-cyclodextrin inclusion complex [J]. Food Research International, 2013,53:529-533.   

20. Wu Y,Mao J,Mei L*,et al.Studies on statistical optimization of sulforaphane production from broccoli seed [J]. Electronic Journal of Biotechnology,2013,16(6).