Chengwen Lu, Associate Professor. The research direction is storage and preservation of postharvest fruits and vegetables, non-thermal processing technology. She has presided over the projects of the National Major Science and Technology Project during the 13th Five-year Plan Period, National Natural Science Foundation of China, Natural Science Foundation Project of Science and Technology Department of Jilin Province, Science and Technology Research Project of Education Department of Jilin Province during the 13th Five-year Plan Period, and Science and Technology Research Project of Education Department of Jilin Province during the 12th Five-year Plan Period. Up to now, she has published more than 20 papers in academic journals, 2 national invention patents have been authorized, and 2 natural science academic achievements of Jilin province have been awarded.

E-mail: luchengwen@jlu.edu.cn; luchengwen2012@hotmail.com

Education & working experience

2019.7-Now, Associate Professor, College of Food Science and Engineering, Jilin University

2016.1-2017.1, Visiting Scholar, Department of Food Science and Nutrition, University of Illinois at Urbana-Champaign

2011.1-2014.6, Postdoctoral, College of Biological and Agricultural Engineering, Jilin University

2010.7-2019.7, Associate Professor, College of Life Sciences, Changchun Normal University

2007.9-2010.7, China Agricultural University, Food Science and Engineering, Ph.D

Projects

1. 2019.1-2020.12, National Major Science and Technology Project during the 13th Five-year Plan Period, Science popularization and risk communication of transgenic biotechnology development

2. 2017.1-2019.12, National Natural Science Foundation of China, Degradation mechanism of soybean isoflavone glycosides assisted by pulsed electric field

3. 2014.1-2016.12, Natural Science Foundation of Science and Technology Department of Jilin Province, Biotransformation pathway and mechanism of protopanaxadiol saponins assisted by pulsed electric field

4. 2019.1-2020.12, Science and Technology Research Project of Education Department of Jilin Province during the 13th Five-year Plan Period, Mechanism of directional transformation of soybean isoflavone glycosides by pulsed electric field

5. 2014.1-2015.12, Science and Technology Research Project of Education Department of Jilin Province during the 12th Five-year Plan Period, The effect of pulsed electric field on conversion of ginsenoside Rb1 to ginsenoside Rg3 (S)

6. 2013.1-2015.12, Natural Science Foundation of Science and Technology Department of Jilin Province, Construction and biological effects of up-conversion nanosensitive drugs

7. 2010.1-2012.12, National Natural Science Foundation of China, Isolation, identification and functional analysis of mature and ethylene-associated miRNAs from tomato fruits

Courses

Food Technology, Storage and Preservation of Fruits and Vegetables, Principle and Technology of Gene Engineering

Peer-reviewed articles

1. Chengwen Lu, Junzhou Ding, Hee Kyung Park, Hao Feng. High intensity ultrasound as a physical elicitor affects secondary metabolites and antioxidant capacity of tomato fruits. Food Control, 2020, 113: 107176.

2. Chengwen Lu, Yongguang Yin. Impact of pulsed electric field assisted with β-glucosidase processing on bioactive components and antioxidant capacity of ginseng root extraction. International Journal of Agriculture and Biology, 2020, 24: 85-90.

3. Chengwen Lu, Yongguang Yin, Qingyu Yu. Optimized extraction of ginsenosides from ginseng root (Panax ginseng C.A. Meyer) by pulsed electric field combined with commercial enzyme. Journal of Food Processing and Preservation, 2017, 41(1): e12766.

4. Chengwen Lu, Yongguang Yin. Optimum conversion of major ginsenoside Rb1 to minor ginsenoside Rg3(S) by pulsed electric field assisted acid hydrolysis treatment. Open Chemistry, 2018, 16: 283-290.

5. K Song, Y Shen, J Mo, C W Lu*. Combination of a rhodamine derived chemosensor and upconversion excitation nanocrystals for cysteine detection. Journal of Luminescence, 2017, 187:133-140.

6. K Song, J Mo, C W Lu*. Hg(II) sensing platforms with improved photostability: The combination of rhodamine derived chemosensors and up-conversion nanocrystals. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2017, 179: 125-131.

7. Chengwen Lu, Yongguang Yin. Pulsed electric field treatment combined with commercial enzymes converts major ginsenoside Rb1 to minor ginsenoside Rd. Innovative Food Science and Emerging Technologies, 2014, 22: 95-101.

8. Cheng-Wen Lu, Yi Shao, Ling Li, An-Jun Chen, Wen-Qian Xu, Kai-Jin Wu,Yun-Bo Luo, Ben-Zhong Zhu. Overexpression of an ERF-type transcription factor gene SlERF1 in tomato (Solanum lycopersium) enhances salt tolerance. Russian journal of plant physiology, 2011, 58(1): 118-125.

9. Cheng-Wen Lu, Yun-Bo Luo, Ben-Zhong Zhu. Ethylene response factor LeERF1 improves tolerance to drought stress in tomato (Lycopersicon esculentum) and activates downstream stress-responsive genes. African Journal of Biotechnology, 2010, 9(38): 6294-6300.

10. Pan, X. Q., Fu, D. Q., Zhu, B. Z., Lu, C. W., Luo, Y. B. Overexpression of the ethylene response factor slerf1, gene enhances resistance of tomato fruit to rhizopus nigricans. Postharvest Biology & Technology, 2013, 75: 28-36.

11. Gao HY, Zhu HL, ShaoY, Chen AJ, Lu CW, Zhu BZ, Luo YB. Lycopene accumulation affects the biosynthesis of some carotenoid-related volatiles independent of ethylene in tomato. Journal of Integrative Plant Biology. 2008, 50 (8): 991-996.

12. Shao Y, Luo YB, Chen AJ, Chu HS, Lu CW, Zhu Y, Tian HQ, Zhu BZ. Effects of a vacuum infiltration-based method with ascorbic acid on internal browning of plum (Prunum salicina Lindell cv. Yuhuang) during cold storage. Journal of Food Processing and Preservation, 2011, 35(5): 581-586.

13. Han YS, Zhu BZ, Luan FL, Zhu HL, Shao Y, Chen AJ, Lu CW, Luo YB.Conserved miRNAs and their targets identified in lettuce (Lactuca) by EST analysis. Gene, 2010, 463: 1-7.

14. Han YS, Luan FL, Zhu HL, Shao Y, Chen AJ, Lu CW, Luo YB. Computational identification of microRNAs and their targets in wheat (Triticum aestivum L.). Science in China Series C: Life Sciences. 2009, 52 (11): 1091-1100.

15. Chengwen Lu, Yongguang Yin, Weijia Liu, Donghui Zheng, Xiaoxia Yan. Research progress in the application of high voltage pulsed electric field technology in the extraction of food functional ingredients.Food Industry Science and Technology, 2012, 18(33): 389-392.

16. Cheng-Wen Lu, Xiaqi Pan, Ben-Zhong Zhu. ERFS transcription factor and its role in plant stress response. Biotechnology Bulletin, 2012(3): 22-27.

17. Cheng-Wen Lu, Xiaqi Pan, Huiqin Tian, Yun-Bo Luo, Ben-Zhong Zhu. Optimization of Protein Extraction and Two-dimensional Electrophoresis Conditions from Tomato Fruit. Food Science and Technology, 2010, 35(10): 196-200.

Patents

1. Chengwen Lu, Yongguang Yin. A rapid non-thermal method for preparing rare ginsenoside Rg3(S). Patent No. 201310654074.2

2. Chengwen Lu, Yongguang Yin. Preparation of ginseng total saponins by enzymatic hydrolysis assisted with pulsed electric field. Patent No. 201410639581.3

Awards

1. 2015, Biotransformation mechanism of ginsenoside by pulsed electric field technology, Third Prize of Jilin Natural Science Academic Achievement Award

2. 2013, Stress resistance mechanism of tomato ethylene signal transcription factor SlERF1, Second Prize of Jilin Natural Science Academic Achievement Award

3. 2010, Biochemistry, Excellent Course of Jilin Provincial Education Department