路士熠

出生年月：1988.12

最高学历学位：博士研究生

职称：副教授

导师类型：硕士生导师

电子邮箱：shiyi.lu@btbu.edu.cn

个人简历

教育经历：

2016.09-2021.03，澳大利亚昆士兰大学，食品科学，博士

2013.09-2016.06，山东大学，微生物国家重点实验室，微生物学，硕士

工作经历：

2025.01-至今，皇冠正规娱乐平台，皇冠正规娱乐平台，副教授

2021.09-2024.12，皇冠正规娱乐平台，皇冠正规娱乐平台，讲师

主讲课程

本科生《生物化学（双语）》、《生物化学》；研究生《研究生学术道德规范与论文写作指导》

主要研究领域

全谷物加工与营养品质研究; 膳食纤维互作及其调控肠道菌群健康功效

主要学术成果（课题、论文、专利、获奖等）

承担的主要科研项目（限5项）：

1. 十四五国家重点研发计划子课题，低GI 高蛋白膳食模式研究与开发，2024.01-2026.12, 在研，主持

2. 国家自然科学基金青年项目, 基于有机酸合成途径的传统酸面团功能微生物挖掘及其改善全麦面团质构性质机理研究，2024.01-2026.12, 在研，主持

3. 2023年北京市高层次留学人才回国资助项目，2023.06-2024.06，结项，主持

4. 北京市教委科技一般项目，麦麸阿魏酸-阿拉伯木聚糖复合物对肠道菌群的调控机制研究，2023.01-2025.12, 在研，主持

5. 皇冠正规娱乐平台青年教师科研启动基金项目,阿魏酸及其代谢物发酵对体外肠道菌群的影响机制研究，2022.01-2023.12, 结项，主持

发表的代表性论文（限10篇）：

1. Lu Shiyi, Cheng Danyang, Wen,Yangyang, Li Honyan, Wang Jing and Sun Baoguo. Cascade Microbial Metabolism of Ferulic Acid In Vitro Fermented by the Human Fecal Inoculum. Journal of Agricultural and Food Chemistry, 2024, 72(17), 9807-9817.(封面论文)

2. Lu Shiyi, Li Jie, Ji Jingyun,Yangyang Wen, Honyan Li, Wang Jing and Sun Baoguo. Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours. Food Hydrocolloids, 2023, 134, 108099

3.Lu Shiyi, Cui Gengjie, Mu Yifan ,  Li Kaige, Wen, Yangyang,  Li Hongyan,  Wang Jing ,  Sun Baoguo. In vitro fermentation of V-type starch inclusion complexes: The controlled release of ferulic acid and beneficial modulation of the gut microbiota. Food Bioscience,2024, 62,104871

4.Lu Shiyi, Li Jie, Xu Minghao, Mu Yifan, Yangyang Wen, Honyan Li, Wang Jing* and Sun Baoguo. The textural properties of cooked convenience rice upon repeated freeze-thaw treatments are largely affected by water mobility at grain level. Food Research International, 2023, 163, 112254.

5. Lu Shiyi, Mu Yifan, Xu Minghao, Yangyang Wen, Honyan Li, Wang Jing and Sun Baoguo. Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice. LWT-Food Science and Technology, 2023, 173, 114390.

6. Lu Shiyi, Flanagan Bernadine M., Williams Barbara A., Mikkelsen Deirdre, and Gidley Michael J. Cell wall architecture as well as chemical composition determines fermentation of wheat cell walls by a faecal inoculum. Food Hydrocolloids, 2020, 107, 105858.

7. Lu Shiyi, Mikkelsen Deirdre, Yao Hong, Williams Barbara A., Flanagan Bernadine M., and Gidley Michael J. Wheat cell walls and constituent polysaccharides induce similar microbiota profiles upon in vitro fermentation despite different short chain fatty acid end-product levels. Food & Function, 2021, 12 (3), 1135-1146.

8. Lu Shiyi, Williams Barbara A., Flanagan Bernadine M., Yao Hong, Mikkelsen Deirdre, and Gidley Michael J. Fermentation outcomes of wheat cell wall related polysaccharides are driven by substrate effects as well as initial faecal inoculum. Food Hydrocolloids, 2021, 120, 106978.

9. Lu Shiyi, Mikkelsen Deirdre, Flanagan Bernadine M., Williams Barbara A., and Gidley Michael J. Interaction of cellulose and xyloglucan influences in vitro fermentation outcomes. Carbohydrate Polymers, 2021, 258, 117698.

10. Lu Shiyi, Flanagan Bernadine M., Mikkelsen Deirdre, Williams Barbara A., and Gidley Michael J. In vitro fermentation of onion cell walls and model polysaccharides using human faecal inoculum: effects of molecular interactions and cell wall architecture. Food Hydrocolloids, 2022, 124, 107257.

代表性的奖励（限10篇）

1.“青创北京”2024年‘挑战杯’首都大学生创业计划竞赛 银奖（指导教师）

2. “京彩大创”北京大学生创新创业大赛 三等奖（指导教师）