Bing Huei Chen - Editor-in-Chief - International Journal of Current Toxins Research

DR. BING HUEI CHEN
Professor & Dean
Department of Food Science
FU JEN Catholic UniversityTaipei 242, Taiwan.

Over the past 26 years, Prof.Chen has published over 160 research articles in internationally renowned journals and authored 10 book chapters. Prof.Chen also serves on the editorial board of 10 journals. Prof. Chen’s research accomplishments can be divided into the following areas:

  • Formation and inhibition of toxic compounds during food processing – Prof.Chen developed many HPLC-MS and GC-MS methods for determination of heterocyclic amine, polycyclic aromatic hydrocarbon, cholesterol oxidation product, acrylamide, and trans fatty acid, in various food products. Most importantly, Prof.Chen developed a QuEchER method combined with GC-MS for determination of PAHs in meat products, proposed the mechanism of PAHs formation from lipid degradation products and demonstrated that sugar-smoking can be used for PAHs reduction instead of traditional smoking method. Also, Prof.Chen discovered that a combination of soy sauce and crystal sugar can inhibit formation of cholesterol oxidation products during marinating of meat and egg. This finding was widely reported by International Media such as Reuters in 2006.

  • Determination of functional components in food and Chinese medical herb and study of biological activity – Prof.Chen developed many HPLCMS methods to determine functional components such as carotenoids, chlorophylls, flavonoids, phenolic acids, curcumin, isoflavones, saponins and polysaccharides in soybean cake, tomato juice, tomato waste, mango, shrimp shell and Chinese medical herbs, etc. The mechanism of anti-proliferation of cancer cells and anti-inflammation in vitro and in vivo was elucidated in detail.

  • Development of microemulsions and nanoemulsions for encapsulation of functional components and determination of biological activity – Prof.Chen has successfully developed microemulsion to encapsulate functional components such as lycopene, DHA, curcumin, EGCG, etc, and the bioavailability was greatly enhanced. It is worth pointing out that Prof.Chen developed a commercial nano-product “Lycopene Chylomicron” prepared from tomato extract. This product was used for treatment of patients with Prostatauxe symptom and recently completed a Phase III clinical trial in both Taiwan and USA. If approved by FDA, “Lycopene Chylomicron” will be the first botanic drug used to treat patients with Prostatauxe symptom in the world.

  • Synthesis of superparamagnetic nanoparticles with application in biomedicine – Prof.Chen has successfully synthesized Fe3O4 nanoparticles with Fe2O3 as raw material. Various polymers or ligands were conjugated with Fe3O4 to demonstrate their anti-cancer and antimicrobial activities. The inhibition efficiency towards pathogens such as Salmonella was found to be superior to commercial antibiotics. In addition, these nanoparticles were efficient in removing heavy metals during wastewater treatment. In addition, several other nanoparticles such as cerium oxide and aluminum oxide were synthesized to study their anti-bacteria and other biological activities.

  • Application of poly(gamma-glutamic acid) (-PGA) in food science, environmental science and medical science -Ƴ-PGA was shown effectivein removing heavy metals, dyes and toxic compounds such as heterocyclic amines during wastewater treatment. Also, Ƴ-PGA can be an efficient encapsulating agent to enhance lycopene stability. The possible clinical application of Ƴ-PGA in de-toxification is still under investigation.

  • Development of nanoemulsion containing gold and functional components and determination of biological activity – Prof.Chen has demonstrated that the nanoemulsion containing gold and lycopene possessed a synergistic effect in inhibiting proliferation and migration of colon cancer cells, with the dose being 100-fold lower than when used alone. Also, a nanoemulsion containing curcuminoid was found effective in anti-tumor growth in an animal experiment.

copyrrightCreative Commons LicensePayza1cross