职  称：讲师

学  历：博士

E-mail: chenyiquen@126.com

研究方向：益生菌与肠道健康，发酵微生物，食品酿造

工作经历：

陈洋，男，江南大学博士，博士后。目前任教于湖北工业大学生物工程与食品学院。博士期间主要利用多组学技术研究益生菌及脂肪酸缓解结肠炎、结直肠腺瘤、结直肠癌的机制及临床效果。先后在Trends In Food Science & Technology，Critical Reviews in Food Science and Nutrition，Journal of Agricultural and Food Chemistry，Food Science and Human Wellness，LWT-Food Science and Technology等国际知名SCI杂志上发表论文26篇，其中一作SCI论文13篇。参与及主持纵向项目6项，申请专利14项。担任《Frontiers in Microbiology》审稿编辑，《Journal of Agricultural and Food Chemistry》审稿人。

研究课题

[1] 产CLA双歧杆菌缓解结肠炎的机制研究，江苏省卓越博士后计划项目，30万，2021-2023，结题，主持

[2] 长双歧杆菌缓解结肠炎机制研究，中国博士后基金面上项目，8万，2022-2023，结题，主持

[3] 共轭亚油酸缓解小鼠结肠炎量效，江苏省研究生科研创新计划项目，2.5万，2018- 2020，结题，主持

[4] 婴配乳品新型核心配料规模化制备技术创新及示范，国家重点研发计划项目，4500万，2021-2024，在研，参与

[5] 短双歧杆菌CCFM683对肠道屏障的保护机制，国家自然科学基金面上项目，58万，2020-2023，在研，参与

[6] 益生菌调节高硫饮食诱导的肠道功能异常的作用机制，国家自然科学基金面上项目，57万，2024-2027，在研，参与

主要成果

SCI论文

[1] Chen Y, Gao H,Zhao JX,et al. Exploiting lactic acid bacteria for inflammatory bowel disease: A recent update.Trends In Food Science & Technology, 2023, 138 (2023), 126-140.

[2] Chen Y,Yang B, Zhao JX,et al.Exploiting lactic acid bacteria for colorectal cancer: A recent update. Critical Reviews in Food Science and Nutrition,2022, 1-17.

[3] Chen Y, Chen, HQ, Ding, JH, et al.Bifidobacterium longum Ameliorates Dextran Sulfate Sodium-Induced Colitis by Producing Conjugated Linoleic Acid, Protecting Intestinal Mechanical Barrier, Restoring Unbalanced Gut Microbiota, and Regulating the Toll-Like Receptor-4/Nuclear Factor-kappa B Signaling Pathway. Journal of Agricultural and Food Chemistry, 2021, 69 (48), 14593-14608.

[4] Chen Y,Yang B, Ross RP,et al.Bifidobacterium pseudocatenulatumAmeliorates DSS-Induced Colitis by Maintaining Intestinal Mechanical Barrier, Blocking Proinflammatory Cytokines, Inhibiting TLR4/NF-kappa B Signaling, and Altering Gut Microbiota.Journal of Agricultural and Food Chemistry,2021, 69 (5), 1496-1512.

[5] Chen Y, Yang B, Ross RP,et al. Alleviation effects ofBifidobacterium breve on DSS-induced colitis depends on intestinal tract barrier maintenance and gut microbiota modulation.European Journal of Nutrition, 2021, 60,369-387.

[6] Chen Y,Jin Y, Stanton C,et al. Dose-response efficacy and mechanisms of orally administered CLA-producingBifidobacterium breve CCFM683 on DSS-induced colitis in mice.Journal of Functional Foods, 2020,75, 104245.

[7] Chen Y, Yang B, Ross RP,et al.Orally Administered CLA Ameliorates DSS-Induced Colitis in Mice via Intestinal Barrier Improvement, Oxidative Stress Reduction, and Inflammatory Cytokine and Gut Microbiota Modulation.Journal of Agricultural and Food Chemistry,2019, 67, 13282−13298.

[8] Chen Y, Li Q, Cheng C, et al. Effect of selenium supplements on the antioxidant activity and nitrite degradation of lactic acid bacteria.World Journal of Microbiology & Biotechnology, 2019, 27; 35 (4): 61.

[9] Liu L,Chen Y^#, Luo Q,et al. Fermenting liquid vinegar with higher taste, flavor and healthy value by using discarded Cordyceps militaris solid culture medium.LWT-Food Science and Technology,2018, 98:654-660.

[10] Chen Y, Bai Y, Li D, et al.Effects of mixed cultures ofSaccharomyces cerevisiae andLactobacillus plantarumin alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT-Food Science and Technology, 2017, 84: 753-763.

[11] Chen Y, Bai Y, Xu N, et al. Classification of Chinese Vinegars Using Optimized Artificial Neural Networks by Genetic Algorithm and Other Discriminant Techniques. Food Analytical Methods, 2017, 10: 2646-2656.

[12] Chen Y, Bai Y, Li D, et al. Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria. International Journal of Food Engineering, 2017, 13(4).

[13] Chen Y, Bai Y, Li D, et al. Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria.European Food Research and Technology, 2016, 242: 837-847.

[14] Chen Y, Bai Y, Li D, et al. Screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from Chinese vinegarPei.World Journal of Microbiology& Biotechnology, 2016, 32 (1): 1-9.

授权专利

[1] 杨波，陈卫，陈洋，等.一株可缓解结肠炎的假小链双歧杆菌及其应用，中国，授权，ZL202010902877.5.

[2] 汪超，陈洋，汪月银等.一种低聚甘露糖桑葚醋，中国，授权，ZL201610084132.6.

[3] 汪超，陈洋，李章贵等.一种低聚甘露糖山药醋及其制备方法，中国，授权，ZL201610051516.8.

[4] 汪超，陈洋，李章贵等.一种低聚甘露糖燕麦醋及其制备方法，中国，授权，ZL201610051497.9.

[5] 汪超，李冬生，陈洋，等.一种低聚果糖发芽米醋及其制备方法，中国，授权，ZL201410186868.5.

[6] 汪超，陈洋， 胡勇，等.一种富硒发芽糙米芦笋发酵醋及其制备方法，中国，授权，ZL201410342101.7.

[7] 汪超，陈洋，李冬生，等.一种低聚果糖莲藕醋及其制备方法，中国，授权，ZL201410342085.1.