Guo Bingbing

Personal profile

Name:Guo Bingbing




Research Areas

  1. Nutrition;

  2. Gut Microbiota;

  3. Functional foods associated with Obesity, NAFLD, etc.


  1. Bingbing Guo, Teresa Oliviero, Vincenzo Fogliano, Yuwei Ma, Feng Chen*, and Edoardo Capuano*, Gastrointestinal Bioaccessibility and Colonic Fermentation of Fucoxanthin from the Extract of the Microalga Nitzschia laevis. Journal of Agricultural and Food Chemistry, 2020. 68(7): p. 1844-1850.

  2. Bingbing Guo, Bin Liu, Hehong Wei, Ka-Wing Cheng*, and Feng Chen*, Extract of the Microalga Nitzschia laevis Prevents High-Fat-Diet-Induced Obesity in Mice by Modulating the Composition of Gut Microbiota. Molecular Nutrition & Food Research, 2019. 63(3).

  3. Bingbing Guo, Bo Yang, Xiaoyang Pang, Tianpeng Chen, Feng Chen*, and Ka-Wing Cheng*, Fucoxanthin modulates cecal and fecal microbiota differently based on diet. Food & Function, 2019. 10(9): p. 5644-5655.

  4. Bingbing Guo, Bin Liu, Bo Yang, Peipei Sun, Xue Lu, Jin Liu*, and Feng Chen*, Screening of Diatom Strains and Characterization of Cyclotella cryptica as A Potential Fucoxanthin Producer. Marine Drugs, 2016. 14(7).

  5. Tianpeng Chen, Jin Liu,Bingbing Guo, Xiaonian Ma, Peipei Sun, Bin Liu, and Feng Chen*, Light attenuates lipid accumulation while enhancing cell proliferation and starch synthesis in the glucose-fed oleaginous microalga Chlorella zofingiensis. Scientific Reports, 2015. 5(1): p. 14936-14936.

  6. Bo Yang, Jin Liu, Xiaonian Ma,Bingbing Guo, Bin Liu, Tao Wu, Yue Jiang, and Feng Chen*, Genetic engineering of the Calvin cycle toward enhanced photosynthetic CO2 fixation in microalgae. Biotechnology for Biofuels, 2017. 10(1): p. 1-13.

  7. Xue Lu, Bin Liu, Yongjin He,Bingbing Guo, Han Sun, and Feng Chen*, Novel insights into mixotrophic cultivation of Nitzschia laevis for co-production of fucoxanthin and eicosapentaenoic acid. Bioresource Technology, 2019. 294.

  8. Bingbing Guo,Yan Zhang, Wenzhu Zhao, Zhipeng Yu, Xiaoning An, Jingbo Liu*, Study on microwave extraction of anti-gout active substance from corn silk. Science and Technology of Food Industry, 2013. 36.

  9. Jingbo Liu,Bingbing Guo,Yan Zhang*, Extraction of anti-xanthine oxidase substances from corn silk.Science and Technology of Food Industry, 2014(13).

  10. Xiaoning An,Zhenjiang Liu,Jun Yang,Bingbing Guo,Erlei Wang,Yan Zhang,Xintong Gong,Zuozhao Wang,Jingbo Liu*, Analysis of nutrient composition in naturally green eggs from Changbai Mountain area. Food Science, 2013. 34.

Personal Statement

Guo Bingbing is a lecturer of the College of Life Science and Bioengineering. She received her B.S. in Food Science and Engineering from Jilin University, and her Ph.D. in the Institute for Food and Bioresource Engineering from Peking University. She also studied as a joint Ph.D. student in the Department of Agrotechnology and Food Science in Wageningen University in the Netherlands. Dr. Guo has published papers in the journals of “Molecular Nutrition & Food Research” (Cover paper), “Journal of Agricultural and Food Chemistry” (Q1), “Food & Function” (Q1), “Scientific Reports” (Q2) and “Bioresource Technology” (Q1) and served as reviewer for “Journal of Agricultural and Food Chemistry”, “Food & Function” and “Journal of Functional Foods”.

She currently hosts three projects which are as follows:

(1)The mechanism of anti-obesity effect of fucoxanthin on mice based on fecal metabolomics. (Postdoctoral Science Foundation of China)

(2) Mechanism of fucoxanthin mediation of nonalcoholic fatty liver disease based on Metabolomics. (Postdoctoral Science Foundation of Beijing)

(3) The Digestion and fecal microbiota fermentation of fucoxanthin fromPhaeodactylum tricornutum.(Beijing University of Technology)