Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr. Shufen Wu is a lecture of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Wu graduated from Sichuan University with Bachelor Degree in Biological Engineering during 2009. Then she completed Master and Doctor Degrees in Chemical Engineering from Tianjin University at 2011 and 2014, respectively. Dr. Wu has served as a lecturer since November 2014 in Tianjin University of Science & Technology.
Part I: Bioactive peptides are specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. Most of the biological activities are encrypted within the primary sequence of the native protein and can be released by enzymatic hydrolysis and proteolysis or by food processing. Although numerous techniques have been suggested for the production and separation of bioactive peptides, commercial production has been limited due to the lack of suitable large-scale technologies. As reported, various potential bioactive peptides have been derived from the same kind of protein, indicating that screening diverse bioactive peptides simultaneously from one kind of raw material would be achievable. Therefore, to develop technologies of simultaneous preparation of various peptides is very important. Moreover, the conventional activity-based purification steps often take months to generate a new sequence, which largely limit their throughput. So there is a need to explore an alternative and more theoretical approach to find the new sequence. Dr. Wu have reported that three kinds of bioactive peptides were simultaneously prepared by coupling of enzymatic hydrolysis and membrane separation followed by combinational chromatography. Furthermore, 3D/QSAR-CoMFA/CoMSIA models for ACE-inhibitory, antimicrobial and bitter-tasting peptides have been derived, to develop predictive models and evaluate what structural features (hydrogen bond donor/acceptor, hydrophobic, steric and electrostatic) are responsible for these three bioactivity peptides.
Part II: Red yeast rice (fermented by Monascus spp.) is a kind of Chinese traditional fermented product used as wine fermentation starter, natural colorants or food additives in China with a long history. As natural food colorants, pigments demand increased year by year. Up to now, more than 50 kinds of pigments have been identified and investigations focus on six major pigments: Rubropunctamine and Monascorubramine (red); Rubropunctatin and Monascorubrin (orange); Monascin and Ankaflavin (yellow). However, the photostability and water solubility of pigments are poor, which greatly limits the application of pigments in food field. Studies on improving light stability and water solubility of monascus pigments will benefit their wide usage as food additive.
Shufen Wu, Songjing Yan, Wei Qi*, Renliang Huang, Jing Cui, Rongxin Su, Zhimin He. Green synthesis of gold nanoparticles using aspartame and their catalytic activity for p-nitrophenol reduction. Nanoscale Research Letters, 2015, 10(1):1-7.
Shufen Wu, Wei Qi*, Tonghe Li, Dan Lu, Rongxin Su, Zhimin He. CoMFA and CoMSIA analysis of ACE-inhibitory, antimicrobial and bitter-tasting peptides. European Journal of Medicinal Chemistry，2014，84:100-106.
Shufen Wu, Wei Qi*, Tonghe Li, Dan Lu, Rongxin Su, Zhimin He. Simultaneous production of multi-functional peptides by pancreatic hydrolysis of bovine casein in an enzymatic membrane reactor via combinational chromatography. Food Chemistry, 2013, 141: 2944-2951.
 Di Chen, Mianhua Chen, Shufen Wu, Zhenjing Li, Hua Yang, Changlu Wang*. The molecular mechanisms of Monascus purpureus M9 responses to blue light based on the transcriptome analysis. [J]. Scientific Reports, 2017, 7(1).
 Di Chen, Chunmao Xue, Mianhua Chen, Shufen Wu, Zhenjing Li, Changlu Wang*, Effects of blue light on pigment biosynthesis of Monascus, Journal of Microbiology, 2016.4.01, 54(4): 305-310.