基本情况

谷毅鹏，博士，1987年10月，东京海洋大学，2021年9月，应用生命科学。 

主要研究领域

食品营养化学 

代表性论文

[1] Yipeng Gu, Xiaomei Yang,Chaojie Shang, et al. Inhibition and interactions of alpha-amylase by daucosterol from the peel of Chinese water chestnut (Eleocharis dulcis). Food & Function, 2021,12:8411-8424. 

[2]Yipeng Gu, Xiaomei Yang,Chaojie Shang, et al. Inhibitory properties of saponin from Eleocharis dulcis peel against α-glucosidase. RSC Advances, 2021,11:15400-15409. 

[3]Yipeng Gu, Xiaomei Yang, Ping Luo, et al. Inhibition of acrolein-induced autophagy and apoptosis by a glycosaminoglycan from Sepia esculenta ink in mouse Leydig cells[J]. Carbohydrate Polymers, 2017, 163:270-279. 

[4] Yipeng Gu, Xiaomei Yang, Zhenhua Duan, et al.Squid ink polysaccharide prevents autophagy and oxidative stress affected by cyclophosphamide in Leydig cells of mice: a pilot study. Iranian Journal of Basic Medical Sciences, 2017,20(11):1194-1199. 

[5] Yipeng Gu, Xiaomei Yang, Zhenhua Duan, et al.Inhibition of chemotherapy-induced apoptosis of testicular cells by squid ink polysaccharide.Experimental and Therapeutic Medicine, 2017, 14: 5889-5895.