Name: TAN Jian-Xin

Gender: Male

Degree: PhD

Title: Professor

Organization: Agricultural University of Hebei

Education Experience:

09/1986~07/1990: B. Sc Department of Biology, Hebei Teacher's University, Shijiazhuang, Major: Biology

09/1990~07/1993: M. Sc Department of Agronomy, Hebei Agricultural University, Baoding, Major: Plant Physiology

09/1997~07/2000: Ph. D Institute of Biotechnology, CAAS, Beijing, Major: Plant Pathology

07/2009~03/2003: Postdoctoral research, the University of Tennessee, USA, Major: Cell biology and molecular biology

Work Experience:

07/1993~03/2003: Department of Food Science, Agricultural University of Hebei

07/2009~: Department of bioengineering, College of Food Science and Technology, Agricultural University of Hebei

Rewards:

2010.12: Research on Breeding and application of high-alcohol- producing yeast. The third prize of progress prize in scientific and collective technology of Hebei

2010.05: Detection of Staphylococcus aureus in dairy products by PCR technology, the third prize of progress prize in scientific and collective technology of Baoding, Hebei

Research Area:

Molecular biology and application of Bacillus and Yeast

The physiological mechanism of functional food

Publication:

1.      Cloning and characterization of a novel cry8Ab1 gene from Bacillus thuringiensis strain B-JJX with specific toxicity to scarabaeid (Coleoptera: Scarabaeidae) larvae. Microbiological Research, 2013-03, the third author.

2.      Enzymatic Preparation of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Oyster, Journal of Chinese Institute of Food Science and Technology, 2013-02, corresponding author.

3.      Rapid Determination of Angiotensin I-Converting Enzyme Inhibitory Activity by HPLC, Food Science, 2012.12, corresponding author.

4.      Increase of stress resistance in Lactococcus lactis via a novel food-grade vector expressing a shsp gene from Streptococcus thermophilus. Braz. J. Microbiol., 2012, 43(3): 1157-1164, the first co-author.

5.      Optimization of ethanol fermentation from sweet sorghum juice using response surface methodology. Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. 2011, 33:1139-1146, the third author.

6.      Residues at P2-P1 positions of varepsilon- and zeta-cleavage sites are important in formation of beta-amyloid peptide. Neurobiology of disease. 2009-08; 36:453-460, the first author.

7.      Effects of γ-secretase cleavage-region mutations on APP processing and Abeta formation: interpretation with sequential cleavage and a-helical model. Journal of Neurochemistry, 2008, 107:722-733, the first author.

8.      The same gamma-secretase accounts for the multiple intramembrane cleavages of APP. J Neurochem. 2007-03; 100(5):1234-46, the second author.