1. Introduction to the Research Team
Research Homepage: //www.x-mol.com/groups/zhangxuechun
2. Specific Research Directions
The innovation team focuses on Yunnan’s unique medicinal and edible forest food resources, integrating local industries to conduct research in the following areas:
(1) Impact of Storage and Processing Methods on the Quality and Functional Activity of Forest Foods. Study the changes in nutritional quality and functional activity of forest food raw materials during processing and storage, identify key control points for quality formation and critical deterioration factors, establish and optimize post-harvest storage and processing technologies, and provide technical support for enterprises and industries.
(2) Screening of Active Functional Factors in Forest Foods and Their Role in Improving Chronic Metabolic Diseases. Screen and explore nutritional and functional factors in forest food resources. Systematically evaluate their efficacy in preventing and treating chronic metabolic diseases such as inflammation, diabetes, and obesity using digestion models, cell models, and animal models. Provide data support for the development of health-oriented products from forest food resources.
(3) Deep Processing and Development of High-Value Forest Food Products. Utilize modern food technologies such as microbial fermentation, ultra-fine grinding, and microencapsulation to conduct deep processing of forest food raw materials and by-products, particularly high-value health products and snack foods, in response to industry demands.
(4) Processing and Properties of Woody Oilseed Proteins and Oils. Investigate the processing and modification of proteins and oils from Yunnan’s abundant woody oilseed resources (e.g., walnuts, macadamia nuts, and Semen acutangulae). Improve product processing value, and isolate, identify, and mitigate key risk factors such as allergens to enhance product safety.
3. Research Projects
Yunnan Provincial Farmer Academician Science and Technology Service Station Project, 2025/01–2027/12
Yunnan Rural Revitalization Science and Technology Innovation Village Project, 2024/01–2026/12
Yunnan Provincial Agricultural Joint Special General Project: Probiotic Fermentation Conversion of Panax Notoginseng Leaf Saponins and Their Structure-Activity Relationship in Anti-Inflammatory Effects, 2024/01–2026/12
Yunnan Provincial Agricultural Joint Special General Project: Mechanism of Probiotic Fermentation on the Composition of Phenolic Compounds in Dendrobium officinale and Its Anti-Chronic Enteritis Activity, 2022/01–2024/12
Yunnan Provincial Basic Research Program General Project: Mechanism of Walnut Flower in Combating High-Sugar-Induced Oxidative Stress in Drosophila, 2022/06–2025/05
Yunnan Provincial Agricultural Joint Special General Project: Structure-Activity Relationship and Mechanism of Dendrobium devonianum Polysaccharides in Promoting Clostridium butyricum Colonization, 2025/06–2028/05
4. Team Leader
Xuechun Zhang, Professor, Master supervisor
5. Team Members
Zhi Xiong, Professor
Xinyu Ao, Associate Professor
Zhenxing Wang, Associate Professor, [email protected]
Yue Fang, Lecturer, [email protected]
6. Selected Publications
[1] Wang, Z., He, T., Fang, Y, Lan, Z., Liu, B., Kong, K. W., Sun, J*., & He, X*. (2025). Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis. Food Research International, 116060. //doi.org/10.1016/j.foodres.2025.116060 (Q1 TOP, IF=7.0)
[2] Miao-qing Song, Yue Fang, Hao Cui, Ping Xiang, Wen-jie Zheng, Kin Weng Kong, Amin Ismail, Xia-hong He*, Zhen-xing Wang*. Rosmarinic Acid Prevents Dextran Sulfate Sodium-Induced Ulcerative Colitis in Mice by Enhancing the Function of the Intestinal Barrier and Preserving Intestinal Homeostasis. Food Science and Human Wellness, 2025. //doi.org/10.26599/FSHW.2025.9250471 (Q1 TOP, IF=5.6)
[3] Li, S., He, X., Zhang, X., Kong, K. W., Xie, J., Sun, J*., & Wang, Z*. (2025). Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata. Food Chemistry, 463, 141177.
[4] Shen M, Yang X, Wang Z, Sha X, Zhang X*, Sun J*. The Impact of AAPH-Induced Oxidation on the Functional and Structural Properties, and Proteomics of Arachin. Molecules. 2023; 28(17):6277. //doi.org/10.3390/molecules28176277 (Q2, IF=4.6)
[5] Zhang, X.; Li, S.; Zhang, Z.; Kong, K.W.; Wang, Z*.; He, X*. Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation. Antioxidants 2023, 12, 1505. (Q2 TOP, IF=7)
[6] Yin K, Yang J, Wang F, Wang Z, Xiang P, Xie X, Sun J*, He X*, Zhang X*. A preliminary study of the chemical composition and bioactivity of Bombax ceiba L. flower and its potential mechanism in treating type 2 diabetes mellitus using ultra-performance liquid chromatography quadrupole-time-flight mass spectrometry and network pharmacology analysis. Frontiers in Nutrition. 2022 Oct 13;9:1018733. doi: 10.3389/fnut.2022.1018733 (Q1 TOP, IF=6.59)
[7] Tingyang He, Xuechun Zhang, Yue Fang, Zhi Xiong, Xianyan Qian, Jian Sun, Feng Hu, Jiatai Jiang, Zhenxing Wang*, Xiahong He*, Xinyu Ao*. Nutritional Analysis and Evaluation of Four Macadamia Varieties in Yunnan [J/OL]. Science and Technology of Food Industry, 1-20.
[8] Mingchong Han, Yunqian Li, Yihui Wang, et al. Effects of Simulated In Vitro Digestion on Chemical Composition, Functional Activity, and Saponin Changes in Panax notoginseng Leaves [J/OL]. Food Science, 1-14 [2025-01-02].
[9] Yajing Li, Jing Song, Wanjin Chen, et al. Nutritional, Chemical Composition, and Functional Activity of Three Yunnan Winemaking Grape Pomaces [J]. Food Science, 2024, 45 (12): 194-204.
[10] Jinmei Yang, Yunqian Li, Xiahong He, et al. Effects of Four Fungal Fermentations on the Chemical Composition and Pharmacological Activity of Panax notoginseng Leaves [J]. Food Science, 2023, 44(20): 198-211.
