李莉，博士，江南大学食品学院副教授，硕士生导师。研究方向为食品营养与健康，主要从事食品功能因子、肠道菌群与健康等方面的研究工作，专注肠道菌群与脑健康、认知能力的关系及机制研究。在Nature Communications、Proceedings of the Royal Society B、Food Research International等重要学术期刊发表SCI论文20余篇，主持国家自然科学基金青年项目、江苏省自然科学基金青年项目、中国博士后科学基金、校企合作项目等。
工作经历：
2022.04—至今：江南大学食品学院，副教授
2018.10—2022.04：江南大学食品学院，博士后（合作导师：赵伟教授）
教育背景：
2013.09—2017.10：伦敦大学玛丽皇后学院，博士
2010.09—2012.06：浙江大学，硕士
2006.09—2010.06：福建农林大学，学士
研究方向：
1. 肠道菌群与认知能力的关系及机制
2. 食品功能因子的功能评价及作用机制
3. 特殊医学用途配方食品的研发
国家自然科学基金青年项目（32100385），2022.01—2024.12, 主持
江南大学基本科研计划青年基金（JUSRP123050），2023.01—2024.12，主持
江苏省自然科学基金青年项目（BK20190598），2019.07—2022.06，主持
中国博士后科学基金第65批（2019M651709），2019.05—2022.03，主持
1. Chen R, Li L*, Zhao W*. 2023. Antibiotics-induced dysbiosis in gut microbiota affects bumblebee health via regulating host amino acid metabolism. Amino Acids, 55 (4): 519-528.
2. Ghamry M, Zhao W, Li L*. 2023. Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum. Food Research International, 163: 112142.
3. Zhao M, Zhao W, Li L*. 2022. Proteomics-based mechanistic study of sub-lethally injured Saccharomyces cerevisiae by pulsed electric fields. Food Bioscience, 50: 101989.
4. Li L, Fan Q, Zhao W. 2022. High effective proteinaceous α-amylase inhibitors from grains and control release. LWT-Food Science and Technology, 157: 113098.
5. Ghamry M, Ghazal AF, Al-Maqtqri QA, Li L*, Zhao W*. 2022. Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran. Journal of Food Science and Technology--MYSORE, 59 (8): 3031-42.
6. Li L, Solvi C, Zhang F, Qi Z, Chittka L, Zhao W. 2021. Gut microbiome drives individual memory variation in bumblebees. Nature communications, 12: 6588.
7. Li L, Yang R, Zhao W. 2021. The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice. Foods, 10 (11): 2606.
8. Ghamry M, Li L*, Zhao W*. 2021. A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference. LWT-Food Science and Technology, 146: 111400.
9. Li L, Su S, Perry CJ, Elphick MR, Chittka L, Søvik E. 2018. Large-scale transcriptome changes in the process of long-term visual memory formation in the bumblebee, Bombus terrestris. Scientific Reports, 8: 534.
10. Li L, MaBouDi HD, Egertová M, Elphick MR, Chittka L, Perry CJ. 2017. A possible structural correlate of learning performance on a colour discrimination task in the brain of the bumblebee. Proceedings of the Royal Society B-Biological Sciences, 284: 20171323.
11. Li L, Liu F, Li W, Li Z, Pan J, Yan L, Zhang S, Huang ZY, Su S. 2012. Differences in MicroRNAs and their expressions between foraging and dancing honey bees, Apis mellifera L. Journal of Insect Physiology, 58 (11): 1438-1443.
赵伟，齐昭阳，李莉，增强记忆能力的乳酸杆菌BB1及其应用，ZL202110388257.9
