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学者姓名：田永奇
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Abstract ：
Synergistic bacteriostatic action represents a potent strategy for combating microbial contamination in the food industry. This study investigated the synergistic bacteriostatic effect of epigallocatechin gallate (EGCG) and indole-3-carboxaldehyde (I3A). Results showed a pronounced synergistic action of EGCG and I3A against diverse food spoilage microorganisms, most notably Pseudomonas aeruginosa (P. aeruginosa), with a fractional inhibitory concentration index (FICI) of 0.25. Further research revealed that EGCG disrupted the cell wall and cell membrane of P. aeruginosa, while supplementing I3A significantly boosted the concentration of intracellular reactive oxygen species, thereby inflicting cellular damage. Moreover, the EGCG-I3A treatment inhibited the biofilm formation of P. aeruginosa in a dose-dependent manner, with the effectiveness increasing with the quantity of I3A added. Metabolomic study revealed a perturbation in glutathione and taurine metabolic pathways post synergistic treatment, compromising redox homeostasis. This synergistic treatment also downregulated uracil, proline, and glutamate metabolites, thereby suppressing Quorum Sensing (QS) and biofilm-associated expression within P. aeruginosa. Additionally, the combination significantly inhibited P. aeruginosa growth in fish meat. In essence, this study underscored the synergistic bacteriostatic efficacy of EGCG and I3A, highlighting its potential application in food preservation.
Keyword ：
EGCG EGCG I3A I3A Metabolomic Metabolomic Synergistic bacteriostatic Synergistic bacteriostatic
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| GB/T 7714 | Tian, Yongqi , Chen, Yuanyuan , Huang, Ruyang et al. Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation [J]. | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 436 . |
| MLA | Tian, Yongqi et al. "Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation" . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 436 (2025) . |
| APA | Tian, Yongqi , Chen, Yuanyuan , Huang, Ruyang , Wang, Tao , Wang, Shaoyun . Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 436 . |
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Phlorotannins, recognized for their efficacy and safety as natural tyrosinase inhibitors, have posed challenges due to their limited extraction efficiency and the elusive nature of their mechanism of action. Here, we developed an ultrasonic-assisted enzymatic extraction (UAEE) protocol that significantly enhanced phlorotannin recovery from Sargassum horneri, achieving a total phenolic content (TPC) of 21.51 mg PGE/g DW. Subsequent purification using solvent extraction and Sephadex LH-20 yielded high-purity alginate phlorotannins (SHP), exhibiting potent DPPH radical scavenging and tyrosinase inhibitory activities, with IC50 values of 22.71 and 26.90 mu g/mL, respectively. Structural elucidation based on NMR and MS data suggested that SHP predominantly comprises fucophloroethols, with a degree of polymerization ranging from 3 to 8. Reciprocal plot analysis indicated that SHP inhibits tyrosinase activity through a competitive inhibition mechanism, while fluorescence spectroscopy revealed a dynamic quenching effect of SHP on tyrosinase. Molecular docking studies further elucidated that van der Waals forces and hydrophobic interactions are the primary forces governing the interaction between SHP and tyrosinase. Cellular experiments demonstrated the significant inhibitory effects of SHP on both melanin production and tyrosinase activity in B16-F10 cells. This research presents promising lead compounds for the development of novel tyrosinase inhibitors, while also providing theoretical and methodological foundations for the comprehensive utilization of Sargassum horneri.
Keyword ：
Efficient extraction Efficient extraction Melanin inhibition Melanin inhibition Phlorotannins Phlorotannins Sargassum horneri Sargassum horneri Structural identification Structural identification Tyrosinase inhibitor Tyrosinase inhibitor
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| GB/T 7714 | Tian, Yongqi , Deng, Ding , Luo, Haitao et al. Ultrasonic assisted enzymatic extraction, structural characterization, and tyrosinase inhibition mechanism of phlorotannins from Sargassum horneri [J]. | ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS , 2025 , 88 . |
| MLA | Tian, Yongqi et al. "Ultrasonic assisted enzymatic extraction, structural characterization, and tyrosinase inhibition mechanism of phlorotannins from Sargassum horneri" . | ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS 88 (2025) . |
| APA | Tian, Yongqi , Deng, Ding , Luo, Haitao , He, Mingfeng , Wang, Shaoyun . Ultrasonic assisted enzymatic extraction, structural characterization, and tyrosinase inhibition mechanism of phlorotannins from Sargassum horneri . | ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS , 2025 , 88 . |
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This study explored the potential of pineapple peel waste as a sustainable source of cellulose nanofibers (CNF) for Pickering emulsion stabilization. Pineapple peel cellulose, enzymatically extracted and subsequently TEMPOoxidized and sonicated to produce TEMPO-oxidized cellulose nanofibers (TC), was investigated as an emulsifier. The effects of TC concentrations (0.2, 0.4, 0.6, 0.8, and 1.0 % wt%) and oil phase volumes (20 %, 30 %, 40 %, and 50 %) on rheological properties, and emulsion stability were determined. Results demonstrated that increasing TC concentration significantly enhanced emulsion stability through the formation of a cohesive threedimensional network structure. This stability was maintained across a broad range of pH, ionic strength, and temperature. Molecular dynamics simulations supported these findings, revealing that TC enhances emulsion stability through favorable intermolecular interactions. This work highlights the potential of pineapple peelderived CNF as a sustainable and high-performing alternative for emulsion stabilization applications.
Keyword ：
Cellulose nanofibers Cellulose nanofibers Emulsion stability Emulsion stability Molecular dynamics simulation Molecular dynamics simulation Pineapple peel Pineapple peel TEMPO oxidation TEMPO oxidation
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| GB/T 7714 | Tian, Yongqi , Huang, Ruyang , Chen, Yuanyuan et al. The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions [J]. | CARBOHYDRATE POLYMERS , 2025 , 353 . |
| MLA | Tian, Yongqi et al. "The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions" . | CARBOHYDRATE POLYMERS 353 (2025) . |
| APA | Tian, Yongqi , Huang, Ruyang , Chen, Yuanyuan , Wang, Tao , Wu, Jiulin , Wang, Shaoyun . The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions . | CARBOHYDRATE POLYMERS , 2025 , 353 . |
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文章对石花菜共附生烟曲霉Aspergillus fumigatus 9-1次级代谢产物的结构和活性进行了研究。通过薄层色谱、硅胶柱色谱、高效液相色谱、凝胶色谱等对石花菜共附生烟曲霉A.fumigatus 9-1次级代谢产物进行分离纯化,从中得到了16个化合物。通过核磁共振波谱等波谱分析方法、结合文献对照,鉴定它们的结构依次为:prenylcyclotryprostatin A（1）、verruculogen TR-2（2）、cyclotryprostatin E（3）、cyclotryprostatin B（4）、asperfumigatin（5）、12R,13S-dihydroxyfumitremorgin C（6）、spirocyclic diketopiperazine alkaloid（7）、fumigaclavine C（8）、fumigaclavine A（9）、chaetominine（10）、fumiquinazoline J（11）、thymidine（12）、pyripyropene A（13）、monomethylsulochrin（14）、questin（15）、helvolic acid（16）。其中化合物1首次从Aspergillus中发现。抗菌活性研究表明:16对Listeria monocytogenes具有较强的抗菌活性,最小抗菌浓度为4.03μg·mL
Keyword ：
抗氧化活性 抗氧化活性 抗菌活性 抗菌活性 次级代谢产物 次级代谢产物 石花菜共附生烟曲霉 石花菜共附生烟曲霉
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| GB/T 7714 | 何鸣凤 , 黄佳翔 , 田永奇 . 石花菜共附生烟曲霉Aspergillus fumigatus 9-1次级代谢产物抗菌、抗氧化研究 [J]. | 热带海洋学报 , 2025 , 44 (03) : 157-166 . |
| MLA | 何鸣凤 et al. "石花菜共附生烟曲霉Aspergillus fumigatus 9-1次级代谢产物抗菌、抗氧化研究" . | 热带海洋学报 44 . 03 (2025) : 157-166 . |
| APA | 何鸣凤 , 黄佳翔 , 田永奇 . 石花菜共附生烟曲霉Aspergillus fumigatus 9-1次级代谢产物抗菌、抗氧化研究 . | 热带海洋学报 , 2025 , 44 (03) , 157-166 . |
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Objective: To study the chemical constituents of Gelidium amansii and lay a foundation for the research and development of functional food of Gelidium amansii. Methods: TLC and LC-MS were used to analyze the richness of chemical components in the ethanol extract of Gelidium amansii. The ethanol extract of Gelidium amansii was separated and purified by silica gel column and HPLC, and the structure of compounds were determined by GC-MS, NMR, and combined with the data reported in the literature. The antioxidant activity of some compounds was determined. Results: TLC and LC-MS analysis showed that the ethanol extract of Gelidium amansii was rich in secondary metabolites, and it was likely to be sterols. 29 compounds (5 sterols) were identified from the ethanol extract by CC-MS. Among them, palmitic acid (46.76%), ethyl palmitate (13.82%), cholesterol (7.20%), 4,6-cholestadien-3beta ol (4.99%) were the four compounds with the highest content. After chromatographic separation and NMR identification, 9 compounds were obtained, which were cholesterol (1), 1,2-diol phytoene (2), pagosterol C (3), 6-hydroxy- cholest-4-en-3-one (4), cholest-5-en-7-one (5), cholest-5-ene-3β, 7α diol (6), cholest-5-ene-3β, 7β diol (7), cholest -4-en-6-one (8), 3-hydroxyethyl-2-methyl-maleimide (9). Compound 7 has the strongest ability to scavenge DPPH and ABTS free radical with IC50 values of 0.18 mg/mL and 12.2 μg/mL, respectively. Conclusion: In this paper, the ethanol extract of Gelidium amansii were systematically studied for the first time. Compounds 3, 8 and 9 were new natural products. Some sterols showed good antioxidant activity. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Antioxidants Antioxidants Cholesterol Cholesterol Ethanol Ethanol Free radicals Free radicals High performance liquid chromatography High performance liquid chromatography Lipids Lipids Metabolites Metabolites Palmitic acid Palmitic acid Silica gel Silica gel Thin layer chromatography Thin layer chromatography
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| GB/T 7714 | Tian, Yongqi , Luo, Haitao , Ding, Ting et al. Analysis of the Constituents of the Ethanol Extract of Gelidium amansii [J]. | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (2) : 269-280 . |
| MLA | Tian, Yongqi et al. "Analysis of the Constituents of the Ethanol Extract of Gelidium amansii" . | Journal of Chinese Institute of Food Science and Technology 24 . 2 (2024) : 269-280 . |
| APA | Tian, Yongqi , Luo, Haitao , Ding, Ting , Wang, Qisheng , Deng, Shanggui , Wang, Shaoyun . Analysis of the Constituents of the Ethanol Extract of Gelidium amansii . | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (2) , 269-280 . |
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Correction for 'Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis' by Yushi Chen et al., Food Funct., 2022, 13, 10110-10120, https://doi.org/10.1039/D2FO02116A.
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| GB/T 7714 | Chen, Yushi , Wang, Qisheng , Luo, Haitao et al. Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis (vol 13, pg 10110, 2022) [J]. | FOOD & FUNCTION , 2024 , 15 (7) : 3876-3876 . |
| MLA | Chen, Yushi et al. "Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis (vol 13, pg 10110, 2022)" . | FOOD & FUNCTION 15 . 7 (2024) : 3876-3876 . |
| APA | Chen, Yushi , Wang, Qisheng , Luo, Haitao , Deng, Shanggui , Tian, Yongqi , Wang, Shaoyun . Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis (vol 13, pg 10110, 2022) . | FOOD & FUNCTION , 2024 , 15 (7) , 3876-3876 . |
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以金鲳鱼为原料,接种混合乳杆菌进行短时发酵,以总酸含量、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量和感官评分为评价指标,通过单因素和响应面优化短时发酵金鲳鱼片的加工工艺,并结合高通量测序揭示在短时发酵过程中的真菌群落的变化规律.结果表明,短时发酵金鲳鱼片的最佳发酵工艺为NaCl含量 6%、腌制时间 1h、烘制温度 55℃、烘制时间 58 min、菌种添加量 8%、发酵温度 35℃、发酵时间 25 h.门水平上主要是担子菌门(Basidiomycota)和子囊菌门(Ascomycota),它们在发酵不同阶段占据主导地位,体现真菌群落的演替性.属水平上毛孢子菌属(Trichosporon)相对丰度迅速增加,成为发酵中后期的优势真菌属.真菌多样性分析ITS序列结果表明,随着发酵时间的延长,真菌群落多样性和丰富度均下降,说明发酵环境抑制部分真菌的生长繁殖,发酵过程改变真菌的群落多样性与结构,发酵鱼品质的形成与微生物的活动密不可分.
Keyword ：
丰度变化 丰度变化 品质 品质 真菌群落 真菌群落 短时发酵 短时发酵 金鲳鱼 金鲳鱼
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| GB/T 7714 | 赵博言 , 邵方会 , 周宇诺 et al. 短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析 [J]. | 食品研究与开发 , 2024 , 45 (21) : 97-107 . |
| MLA | 赵博言 et al. "短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析" . | 食品研究与开发 45 . 21 (2024) : 97-107 . |
| APA | 赵博言 , 邵方会 , 周宇诺 , 张鑫 , 田永奇 , 张龙腾 et al. 短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析 . | 食品研究与开发 , 2024 , 45 (21) , 97-107 . |
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《食品分析》课程是食品相关专业的核心课程之一,随着社会对食品安全问题愈加重视,该课程的重要性不断凸显.福州大学《食品分析》课程开设于上世纪90年代,几代教师紧跟产业、行业、企业的发展步伐,先后获批福建省精品课程、福建省精品视频共享课程、福建省一流本科课程和国家一流本科课程建设项目.课程经过多轮的教育实践与改革,逐步形成了 1个总目标(具有坚定理想信念的食品分析人才)+2个理念(课程思政和产出导向理念)融合+3个阶段(课前、课堂、课后)实施+4个资源(优秀教材、网络课程、国家平台、实践基地)抓手的教学模式,课程通过不断更新完善,成效明显,为推进食品科学类课程教学改革提供了诸多有益参考.
Keyword ：
国家一流课程 国家一流课程 教学模式 教学模式 食品分析 食品分析
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| GB/T 7714 | 田永奇 , 蔡茜茜 , 汪少芸 . 国家一流课程《食品分析》教学模式的探索 [J]. | 食品与发酵工业 , 2024 , 50 (23) : 407-412 . |
| MLA | 田永奇 et al. "国家一流课程《食品分析》教学模式的探索" . | 食品与发酵工业 50 . 23 (2024) : 407-412 . |
| APA | 田永奇 , 蔡茜茜 , 汪少芸 . 国家一流课程《食品分析》教学模式的探索 . | 食品与发酵工业 , 2024 , 50 (23) , 407-412 . |
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在单因素实验基础上,通过响应面法优化石花菜醇提物的提取工艺.将石花菜醇提物经石油醚、乙酸乙酯和正丁醇依次萃取,研究不同萃取相的抗氧化和抑菌活性.结果表明,石花菜醇提物的最佳提取工艺为:60％乙醇溶液、料液比1:35、提取时间64 min、超声功率350 W、提取温度55℃.在此条件下,石花菜醇提物得率为0.0165 g/g,DPPH自由基清除率为58.29％(质量浓度2 mg/mL).不同萃取相抗氧化和抗菌活性均具有浓度依赖性,其中乙酸乙酯相活性最强,清除DPPH自由基、ABTS+自由基和羟基自由基的IC50值分别为672.4,14.1,599.7μg/mL.对金黄色葡萄球菌和副溶血性弧菌的最小抑菌浓度(MIC)分别为156.3,156.3μg/mL,最小杀菌浓度(MBC)分别为625,312.5μg/mL.
Keyword ：
抗氧化 抗氧化 抗菌活性 抗菌活性 石花菜 石花菜 醇提物 醇提物
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| GB/T 7714 | 王奇升 , 但阿康 , 罗海涛 et al. 石花菜醇提物提取工艺及抗氧化、抗菌活性研究 [J]. | 中国食品学报 , 2023 , 23 (1) : 171-183 . |
| MLA | 王奇升 et al. "石花菜醇提物提取工艺及抗氧化、抗菌活性研究" . | 中国食品学报 23 . 1 (2023) : 171-183 . |
| APA | 王奇升 , 但阿康 , 罗海涛 , 田永奇 , 汪少芸 , 邓尚贵 . 石花菜醇提物提取工艺及抗氧化、抗菌活性研究 . | 中国食品学报 , 2023 , 23 (1) , 171-183 . |
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On the basis of single factor experiment, the extraction process of Gelidium amansii ethanol extract (GAEE) was optimized by response surface methodology. Then, the GAEE was successively extracted by petroleum ether, ethyl acetate and n-butanol, and the antioxidant and antibacterial activities of different extraction phases were evaluated. The results showed that the optimum extraction conditions were as follows: extraction time was 64 min, ultrasonic power was 350 W, extraction temperature was 55 !, ethanol concentration was 60% and solid-liquid ratio was 1:35. The extraction rate of GAEE was 1.654 g/g, and DPPH radical scavenging rate of GAEE (2 mg/mL) was 58.29% Subsequent experiments proved that the antioxidant and antibacterial activities of different extraction phases were concentration dependent, and the antioxidant and antibacterial activities of ethyl acetate phase were the strongest. IC50 values of ethyl acetate phase against DPPH, ALTS free radicals, and hydroxyl radical were 672.4, 14.1, 599.7 μg/mL respectively. Their minimum in hibitory concentrations (DIC) of ethyl acetate phase against Staphylococcus aureus and Vibrio parahaemolyticus were 156.3, 156.3 μg/mL, and the minimum bactericidal concentrations (DLC) of ethyl acetate phase against Staphylococcus aureus and Vibrio parahaemolyticus were 625, 312.5 μg/mL. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Antioxidants Antioxidants Bacteria Bacteria Ethanol Ethanol Extraction Extraction Free radicals Free radicals
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| GB/T 7714 | Wang, Qisheng , Dan, Akang , Luo, Haitao et al. Studies on the Extraction Process, Antioxidant and Antibacterial Activity of Gelidium amansii Ethanol Extract [J]. | Journal of Chinese Institute of Food Science and Technology , 2023 , 23 (1) : 171-183 . |
| MLA | Wang, Qisheng et al. "Studies on the Extraction Process, Antioxidant and Antibacterial Activity of Gelidium amansii Ethanol Extract" . | Journal of Chinese Institute of Food Science and Technology 23 . 1 (2023) : 171-183 . |
| APA | Wang, Qisheng , Dan, Akang , Luo, Haitao , Tian, Yongqi , Wang, Shaoyun , Deng, Shanggui . Studies on the Extraction Process, Antioxidant and Antibacterial Activity of Gelidium amansii Ethanol Extract . | Journal of Chinese Institute of Food Science and Technology , 2023 , 23 (1) , 171-183 . |
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