个人简介：男，1983年生，安徽和县人，中共党员，工学博士，博士生导师，云南省“兴滇英才”青年人才。《Food Research International》、《International Journal of Food Science and Technology》和《Fermentation》等期刊编委。2013年7月毕业于中国农业大学食品科学与营养工程学院食品科学专业，获博士学位。2013年8月至今，入职于昆明理工大学食品科学与工程学院。主要从事药食两用植物资源的功能因子分析、鉴定、功能活性评价以及其作用机制研究，并进一步利用功能因子进行健康产品的开发应用研究。主要关注于慢性代谢性疾病的饮食调节，如糖尿病、脂肪肝、肥胖和痛风等。

代表性论文：

[1]Zhang, Y., Li, S., Chen, Y., Guo, L., Liu, Z., &Cai, S. (2025). Potato protein-stabilized W1/O/W2 emulsions: A plant-based system for probiotic protection and delivery.LWT, 118734.

[2]Chen, Y., Guo, L., Li, S., Fu, Y., Wu, Z., &Cai, S. (2025). Structure–activity relationship analysis of dietary flavonoids influenced by digestion products of different food proteins during in vitro transmembrane transport.Food Research International, 117519.

[3]Guo, L., Yu, H., Xiong, W., Wu, Z., &Cai, S. (2025).In silicoandin vitroanalysis of umami peptides fromTermitomyces albuminosus(Berk.) Heim: Digestive stability and bioactivity of native peptides and their gastrointestinal digests.Food Chemistry: X, 103097.

[4]Xiong, W., Zhang, Y., Guo, L., Zhao, S., Zhang, D., Wu, Z., &Cai, S. (2025). Effects and mechanisms of a novel peptide LADW on angiotensin I-converting enzyme and vascular function and its gastrointestinal stability: Anin vitroandin silicostudy.Food Bioscience, 71, 107345.

[5]Xiong, W., Guo, L., Zhang, Y., Li, S., Wu, Z., &Cai, S. (2025). Identification of novel angiotensin I-converting enzyme inhibitory peptides from walnut (Juglans sigillataDode) protein hydrolysates and their vascular endothelial protective properties:In silicoandin vitrostudies.Current Research in Food Science, 11, 101135.

[6]Zheng, J., Xiong, W., Yi, J., Zhou, L., &Cai, S. (2024). High internal phase Pickering emulsions co-loaded with astaxanthin and ferrous gluconate improve iron deficiency anemia in mice and their applications in 3D printing.Food Research International, 197, 115242.

[7]Zheng, J., Ding, L., Yi, J., Zhou, L., Zhao, L., &Cai, S. (2024). Revealing the potential effects of oil phase on the stability and bioavailability of astaxanthin contained in Pickering emulsions: In vivo, in vitro and molecular dynamics simulation analysis.Food Chemistry, 456, 139935.

[8]Xu, X., Shan, M., Chu, C., Bie, S., Wang, H., &Cai, S. (2024). Polysaccharides from Polygonatum kingianum Collett & Hemsl ameliorated fatigue by regulating NRF2/HO-1/NQO1 and AMPK/PGC-1α/TFAM signaling pathways, and gut microbiota.International Journal of Biological Macromolecules, 266, 131440.

[9]Zhao, S., Ma, S., Zhang, Y., Gao, M., Luo, Z., &Cai, S. (2024). Combining molecular docking and molecular dynamics simulation to discover four novel umami peptides from tuna skeletal myosin with sensory evaluation validation.Food Chemistry, 433, 137331.

[10]Fu, Y., Zhao, S., Ma, N., Zhang, Y., &Cai, S. (2023). Exploring the transmembrane behaviors of dietary flavonoids under intestinal digestive products of different lipids: Insights into the structure–activity relationship in vitro.Journal of Agricultural and Food Chemistry, 72(1), 794-809.

主持的研究项目：

1.国家自然科学基金地区基金，基于肠道菌群代谢转化解析盐肤木果实多酚调节肝脏脂代谢的关键代谢物和作用机制，32万，主持，2026.01-2029.12，在研。

2.国家自然科学基金地区基金，复杂营养体系中植物多酚跨膜行为的定量构效关系研究，40万，主持，2020.01-2023.12，结题。

3.国家自然科学基金地区基金，基于离体模型对丽江青刺果多酚在胃肠中吸收、代谢及转运机制的研究，39万，主持，2017.01-2020.12，结题。

4.云南省科学技术厅重大专项课题，基于肠道菌群的健康食品精准营养研究，400万，主持，2022.05-2025.04，结题。

5.云南省科学技术厅重大专项子课题，云南特色预制方便食品关键技术研究与新产品开发，30万，主持，2021.01-2023.12，结题。

授权专利：

1.蔡圣宝，赵帅，王春丽，储传奇，刘志佳.一种双孢接合糖酵母F3404及其在降低反式脂肪酸中的应用:ZL202410791264.7, 2025-09-23.

2.蔡圣宝，董师宇，熊文云，郑靖义，马爽.咖啡银皮提取物在制备代谢酶抑制剂中的用途:ZL202310041451.9, 2025-02-11.

3.蔡圣宝，李红，易俊洁，刘志佳.一种乳杆菌属的细菌及其用途:ZL202311715737.7, 2025-01-28.

4.蔡圣宝，郑越，王春丽，易俊洁，周林燕.盐肤木果实或其提取物防治骨质疏松的用途: ZL202210000267.5, 2023-12-22.

5.蔡圣宝，郑靖义，易俊洁，王春丽.一种新型Pickering乳液稳定剂及其制备方法与应用: ZL202210805961.4, 2023-11-21.

科研奖励：

1.蔡圣宝，庞明杰，程桂广，张艳.八种云南特色可食用植物多酚类成分及生物活性，云南省科学技术奖二等奖，2023-06-28

招生专业：食品科学与工程、食品工程

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