個人簡介

侯焘，中共黨員，2018年就職77779193永利官网食品科技學院，入選“湖北省青年英才開發計劃”，“湖北省第七批、第八批博士服務團”成員，77779193永利官网“十大青年崗位能手”。現從事食品化學、功能食品與加工技術等課程的教學工作，主持教改項目多項，參編中英文教材2部，課程思政教學成果上線新華網思政教學平台，榮獲77779193永利官网教學質量二、三等獎。主要研究方向為蛋白質化學與營養、農産品精深加工的研究，主要包括新蛋白資源的挖掘與高值化利用、特色農産品如硒産品加工等工作。主持國家自然科學基金、國家重點研發計劃、湖北省地方聯合基金、中央高校自主創新基金、博士後面上基金、橫向委托課題等30餘項，以第一作者或通訊作者發表論文60餘篇，授權國家發明專利5項，成果轉化1項。與安琪酵母、江中食療科技有限公司、湖北神丹健康食品有限公司、恩施石天朝商貿有限公司等公司完成技術轉化、技術服務等項目6項。

教育經曆

1.2008.09-2012.06 77779193永利官网食品科技學院食品科學與工程工學學士
2.2012.09-2017.12 77779193永利官网食品科技學院食品科學工學博士
3.2016.09-2017.09 Cornell University/USDA，聯合培養

工作經曆

1.2018.01-至今 77779193永利官网食品科技學院講師/副教授博導
2.2019.06-至今湖北省青年英才、湖北省“三區”人才、湖北省科技副總
3.2019.11-2022.8 湖北省恩施土家族苗族自治州農業科學院博士後（兼職）
4.2018.03-2019.03 湖北省恩施州建始縣食藥監局副局長（挂職）
5.2019.03-2020.03 湖北省恩施州建始縣科技經信局副局長（挂職）

研究領域

新蛋白資源挖掘與高值化利用。以“大食物觀”為指導，針對動物中主要廢棄物蛋白、細胞培養蛋白，植物中油料副産物蛋白、特色葉片類蛋白，微生物蛋白如酵母蛋白、菌絲體蛋白、藻類蛋白等，開展蛋白質提取與高效分離純化技術、定向酶解與活性挖掘技術、生物強化技術等，挖掘高品質蛋白質營養配料，并開展氨基酸輪廓與營養評價、蛋白質消化吸收與代謝行為、新蛋白營養模式與優化研究，助力保障糧食安全與營養健康。

科研項目

1.國家重點研發計劃青年科學家項目：武陵山區生态綠茶特征品質智能分析與标準研究，2023.12-2026.11，主持
2.湖北省基金地方聯合基金重點項目：基于mTOR-AMPK信号通路的酵母蛋白預防肌少症的分子機制研究，2024.3-2027.3，主持
3.湖北省營養學會項目：酵母蛋白促鈣吸收及預防老年性骨質疏松的活性和機制研究，2023.8-2025.8，主持
4.國家自然科學基金青年項目：鴨蛋清肽/殼寡糖納米遞送鈣體系組裝及其高效機制研究，2019.1-2021.12，主持
5.中央高校基本科研業務費項目：基于協同效應的酪蛋白磷酸肽/殼寡糖鈣運載體系組裝及評價， 2018.1-2020.12，主持
6.教育部環境食品學重點實驗室課題：環境脅迫下食物口味偏好及渴求的生理機制研究，20萬元，2020.5-2022.4，主持
7.湖北省重點研發計劃：建始特色富硒農産品深加工技術攻堅及産業化，2020.01-2021.12，技術主持
8.開放課題：基于TGF-β/Smads通路探究富硒大豆肽的抗肝纖維化機制，2022.5-2023.5，主持
9.開放課題：螺旋藻硒肽發揮高抗氧化活性的分子機制研究，2023.7-2024.6，主持
10.湖北省青年英才開發計劃，主持

成果獎勵

【代表論文】
1.Hou, T., Lu, Y., Guo, D., Liu, W., Shi, W., & He, H.A pivotal peptide (Val-Ser-Glu-Glu) from duck egg white promotes calcium uptake and structure-activity relationship study. Journal of Functional Foods,2018,48, 448-456. DOI:10.1016/j.jff.2018.07.034.
2.Hou T, Tako E. The In Ovo Feeding Administration (Gallus Gallus)-An Emerging In Vivo Approach to Assess Bioactive Compounds with Potential Nutritional Benefits [J]. Nutrients, 2018, 10(4). DOI: 10.3390/nu10040418.
3.Hou T, Liu YS, Guo DJ, Li B, He H. Collagen Peptides from Crucian Skin Improve Calcium Bioavailability and Structural Characterization by HPLC-ESI-MS/MS [J]. Journal of Agricultural and Food Chemistry, 2017, 65(40): 8847-8854. DOI: 10.1021/acs.jafc.7b03059.
4.Hou T, Kolba N, Glahn RP, Tako E. Intra-Amniotic Administration (Gallus gallus) of Cicer arietinum and Lens culinaris Prebiotics Extracts and Duck Egg White Peptides Affects Calcium Status and Intestinal Functionality [J]. Nutrients, 2017, 9(7). DOI: 10.3390/nu9070785.
5.Hou T, Liu YS, Kolba N, Guo DJ, He H. Desalted Duck Egg White Peptides Promote Calcium Uptake and Modulate Bone Formation in the Retinoic Acid-Induced Bone Loss Rat and Caco-2 Cell Model [J]. Nutrients, 2017, 9(5). DOI: 10.3390/nu9050490.
6.Hou T, Liu WW, Shi W, Ma ZL, He H. Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid [J]. Food Chemistry, 2017, 219: 428-435. DOI: 10.1016/j.foodchem.2016.09.166.
7.Hou T, Wang C, Ma ZL, Shi W, Lui WW, He H. Desalted Duck Egg White Peptides: Promotion of Calcium Uptake and Structure Characterization [J]. Journal of agricultural and food chemistry, 2015, 65(37): 8170-8176. DOI: 10.1021/acs.jafc.5b03097.
8.Liu WW, Hou T, Zhang X, He H. TGF-beta 1/Smad7 signaling pathway and cell apoptosis: Two key aspects of Selenium-biofortified soybean peptide attenuating liver fibrosis [J]. Journal of Functional Foods, 2019, 63. DOI: 10.1016/j.jff.2019.103583.
9.Guo DJ, Liu WW, Zhang X, Zhao MG, Zhu BY, Hou T, He H. Duck Egg White-Derived Peptide VSEE (Val-Ser-Glu-Glu) Regulates Bone and Lipid Metabolisms by Wnt / beta-Catenin Signaling Pathway and Intestinal Microbiota [J]. Molecular Nutrition & Food Research, 2019, 63(24). DOI: 10.1002/mnfr.201900525.
10.Guo DJ, He H, Zhao MG, Zhang GQ, Hou T. Desalted duck egg white peptides promoted osteogenesis via wnt / β‐catenin signal pathway [J]. Journal of Food Science, 2020, 85(3): 834-842. DOI: 10.1111/1750-3841.15067.
11.Guo DJ, Zhao MG, Xu W, He H, Li B, Hou T. Dietary interventions for better management of osteoporosis: An overview [J]. Critical Reviews in Food Science and Nutrition, 2021, DOI: 10.1080/10408398.2021.1944975.
12.Guo DJ, He H, Hou T. Purification and characterization of positive allosteric regulatory peptides of calcium sensing receptor (CaSR) from desalted duck egg white [J]. Food Chemistry, 2020, DOI: 10.1016/j.foodchem.2020.126919.
13.Guo DJ, Zhang Y, Zhao JJ, He H, Hou T. Selenium-biofortified corn peptides: Attenuating concanavalin A—Induced liver injury and structure characterization [J]. Journal of Trace Elements in Medicine and Biology, 2019, 51: 57-64. DOI: 10.1016/j.jtemb.2018.09.010.
14.Guo, D., Liu, W., Zhang, X., Zhao, M., Zhu, B., Hou, T., & He, H.Duck Egg White-Derived Peptide VSEE (Val-Ser-Glu-Glu) Regulates Bone and Lipid Metabolisms by Wnt/beta-Catenin Signaling Pathway and Intestinal Microbiota. Molecular Nutrition & Food Research,2019, 63(24). DOI:10.1002/mnfr.201900525.
15.Guo, D., Zhang, Y., Zhao, J., He, H., & Hou, T.Selenium-biofortified corn peptides: Attenuating concanavalin A-Induced liver injury and structure characterization. Journal of Trace Elements in Medicine and Biology,2019,51, 57-64. DOI:10.1016/j.jtemb.2018.09.010.
16.Guo, D., He, H., Zhao, M., Zhang, G., & Hou, T.Desalted duck egg white peptides promoted osteogenesis via wnt/beta-catenin signal pathway. Journal of Food Science,2020,85(3), 834-842. doi:10.1111/1750-3841.15067.
17.Zhang X, He H, Xiang JQ, Li B, Zhao MG, Hou T. Selenium-containing soybean antioxidant peptides: Preparation and comprehensive comparison of different selenium supplements [J]. Food Chemistry, 2021, 358. DOI:10.1016/j.foodchem.2021.129888.
18.Zhang X, He H, Xiang JQ, Yin HQ, Hou T. Selenium-Containing Proteins/Peptides from Plants: A Review on the Structures and Functions [J]. Journal of Agricultural and Food Chemistry, 2020, 68(51): 15061-15073. DOI: 10.1021/acs.jafc.0c05594.
19.Zhang X, Shi W, He H, Cao RG, Hou T. Hypolipidemic effects and mechanisms of Val-Phe-Val-Arg-Asn in C57BL/6J mice and 3T3-L1 cell models [J]. Journal of Functional Foods, 2020, 73. DOI: 10.1016/j.jff.2020.104100.
20.Zhang X, He H, Hou T. Molecular mechanisms of Selenium-biofortified soybean protein and polyphenol conjugate in protecting mice skin damaged by UV-B [J]. food & function, 2020, 11(4): 3563-3573. DOI: 10.1039/c9fo02560j.
21.Zhang, X., He, H., & Hou, T.Molecular mechanisms of selenium-biofortified soybean protein and polyphenol conjugates in protecting mouse skin damaged by UV-B. Food & Function,2020, 11(4), 3563-3573. DOI:10.1039/c9fo02560j.
22.Zhang, X., He, H., Xiang, J., & Hou, T.Screening and bioavailability evaluation of anti-oxidative selenium-containing peptides from soybeans based on specific structures. Food & Function,2022,13(9), 5252-5261. DOI:10.1039/d2fo00113f.
23.Zhang, X., Jia, L., He, H., Yin, H., Ming, J., Hou, T., & Xiang, J.Modulation of oxidative stress and gut microbiota by selenium-containing peptides from Cardamine enshiensis and structural-based characterization. Food Chemistry,2022,395. DOI:10.1016/j.foodchem.2022.133547.
24.Cheng TT, Dong FX, Xiao LQ, Hou T. Preparation and evaluation of protein-based fat substitute on the stuffing properties of Chinese Dumpling [J]. International Journal of Food Science and Technology, 2021, 56(12): 6214-6224. DOI: 10.1111/ijfs.15131.
25.Li B, He H, Shi W, Hou T. Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization [J]. Journal of the Science of food and Agricultural, 2019, 99(4): 1834-1841. DOI: 10.1002/jsfa.9377.
26.Zhao MG, He H, Guo DJ, Zhang X, Jia L, Hou T, Ma AM. Chitosan oligosaccharides-tripolyphosphate microcapsules as efficient vehicles for desalted duck egg white peptides-calcium: Fabrication, entrapment mechanism and in vivo calcium absorption studies [J]. LWT-Food science and Technology, 2020, 154.
27.Zhao MG, Ma AM, He H, Guo DJ, Hou T. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo [J]. Food Research International, 2020, 131. DOI: 10.1016/j.foodres.2019.108974.
28.Zhao MG, Ma AM, He H, Zhang X, Jia L, Hou T. In vitro caecum fermentation and in vivo (Gallus gallus) of calcium delivery systems fabricated by desalted duck egg white peptides and chitosan oligosaccharide on gut health [J]. International Journal of Food Science and Technology, 2021. DOI: 10.1111/ijfs.15336.
29.Zhao, M., He, H., Ma, A., & Hou, T. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Critical Reviews in Food Science and Nutrition.2022, DOI:10.1080/10408398.2022.2026872.
30.Zhu BY, Hou T, He H. Calcium-binding casein phosphor peptides-loaded chitosan oligosaccharides core-shell microparticles for controlled calcium delivery: Fabrication, characterization, and in vivo release studies [J]. International Journal of Biological Macromolecules, 2020, 154: 1347-1355. DOI: 10.1016/j.ijbiomac.2019.11.014.
31.Zhu BY, He H, Guo DJ, Zhao MG, Hou T. Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies [J]. Food Hydrocolloids, 2020, 102. DOI: 10.1016/j.foodhyd.2019.105567.
32.Zhu BY, He H, Hou T. A Comprehensive Review of Corn Protein-derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways [J]. Comprehensive Reviews in Food Science and Food Safety, 2019, 18(1): 329-345. DOI: 10.1111/1541-4337.12411.
33.Yue S, He H, Li B, Hou T. Hydrogel as a biomaterial for Bone Tissue Engineering: A review [J]. Nanomaterials, 2020, 18. DOI: 10.3390/nano10081511.
34.Wu YQ, He H, Hou T. Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney bean [J]. Journal of Food science, 2021, 86(3): 1081-1088. DOI: 10.1111/1750-3841.15603.

師資力量