Wang Jin, an associate researcher at the Medical School of Nankai University, has long been dedicated to the research on the mechanisms of food active components in preventing chronic diseases based on intestinal microbiota. His research mainly focuses on (1) the functional exploration and health mechanism of probiotics; (2) the mechanism of dietary functional factors such as human milk oligosaccharides, dietary fiber, tea polyphenols, and resistant starch in alleviating chronic diseases (metabolic syndrome, obesity, type 2 diabetes) and immune regulation. In the past five years, he has published 17 papers as the first author or corresponding author and has undertaken 4 provincial and ministerial projects and 1 project of the Chinese Institute of Food Science and Technology.