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闫景坤

学历：博士研究生

职称：教授

电子邮箱：jkyan_27@163.com；yanjk@dgut.edu.cn

研究领域：1.食源多糖的高效创制、结构特征、功能活性及其应用研究；2.食品多糖的功能化修饰改性及生物大分子相互作用与创新应用研究

学位 博士研究生 职称 教授
电子邮箱 jkyan_27@163.com；yanjk@dgut.edu.cn 研究领域 1.食源多糖的高效创制、结构特征、功能活性及其应用研究；2.食品多糖的功能化修饰改性及生物大分子相互作用与创新应用研究
个人介绍

一、教育、工作经历：

2021年07月-至今， 东莞理工学院生命健康技术学院，学科方向领军，教授，教师

2010年07月-2021年06月，江苏大学食品与生物工程学院，讲师/副教授，教师

2015年12月-2016年12月，香港中文大学生命科学院，访问学者

2007年09月- 2010年06月，华南理工大学，轻工与食品学院，制糖工程，博士

2004年09月- 2007年06月，河南工业大学，粮油食品学院，粮食、油脂与植物蛋白工程，硕士

2000年09月- 2004年06月，河南工业大学，粮油食品学院，食品科学与工程，学士

二、研究领域：

1.食源多糖的高效创制、结构特征、功能活性及其应用研究

针对食源活性多糖传统加工过程复杂、费时、不经济、不易于工业化、不符合绿色化学要求以及原料中活性多糖没充分利用等关键共性问题，建立了食源活性多糖制备的新方法和技术体系，实现了活性多糖的高效、高纯度制备与分离。同时，通过物理、化学及现代分析技术相结合手段，明确了活性多糖的化学结构、链构象及功能特性；利用体外及体内试验系统评价与揭示了多糖的抗氧化、抗肿瘤、抗炎、免疫调节、降血糖及肝脏保护等生理活性及作用机制，并开展了功能食品的研究与开发。

2.食品多糖的功能化修饰改性及生物大分子相互作用与创新应用研究

以食品工业中广泛应用的可德胶（curdlan）和果胶（pectin）为研究材料，通过物理、化学及生物等改性技术，获得了水溶性好、高活性的多糖及其衍生物系列，明确了化学结构特征、链构象、功能特性及应用。在此基础上，通过复合凝聚反应，构建了微纳尺度的多糖基聚电解质复合物系列，实现了食品功能因子的稳态化及控制释放，解决了水溶性、稳定性和生物利用率差的难题，为功能食品的创制奠定理论基础。

三、主要业绩：

主持国家自然科学基金、江苏省自然科学基金、江苏省现代农业重点研发项目等10余项；以第一/通讯作者发表学术论文100余篇，其中SCI收录80多篇，入选ESI高被引论文7篇，入选ESI热点论文2篇，H因子 36.0，被引3800多次，入选2021/2022年度全球前2%顶尖科学家；申请和授权国家发明专利16项；兼职Critical Reviews in Food Science & Nutrition、Journal of Agricultural and Food Chemistry、Food Hydrocolloids、Food Chemistry、Carbohydrate Polymers等30多个国内外学术期刊审稿人。兼职担任中国食品科学技术学会高级会员，食品工业科技青年编委主任委员，粮油科技（英文）青年编委，江苏省苏北发展特聘专家，江苏省“科技副总”（企业创新岗）。

四、讲授课程：

1.本科生：《生物化学》、《食品工厂设计》、《食品科学前沿》、《食品质量与安全学》、《食品安全学》

2.研究生：《高级食品生物化学》、《现代物理加工技术与装备》

五、代表性研究成果：

（一）论著（书章）

  1. 功能性食品学（第二版），科学出版社，2017年7月，副主编。

  2. Yan, J.K., & Wu, J.Y.* (2014). Submerged Fermentation of Medicinal Fungus Cordyceps sinensis for Production of Biologically Active Mycelial Biomass and Exopolysaccharides. Production of Biomass and Bioactive Compounds Using Bioreactor Technology, Springer, pp. 93-120 (Book Chapter). https://doi.org/10.1007/978-94-017-9223-3_5

  3. Yan, J.K. (2021). Thrre phase partitioning-based strategies for highly efficient separation of bioactive polysaccharides from natural resources. Three-phase partitioning: Applications in Separation and Purification of Biological Molecules and Natural Products, Elsevier, pp. 223-242 (Book Chapter).

（二）论文（*为通讯作者，近5年）

  1. Yan, J.K.*, Chen, T.T., Li, L.Q., Liu, F., Liu, X., & Li, L. (2023). The anti-hyperlipidemic effect and underlying mechanisms of barley (Hordeum vulgare L.) grass polysaccharides in mice induced by a high-fat diet. Food &Function, 14(15), 7066-7081.

  2. Yan, J.K.*, Wang, C., Chen, T.T., Zhu, J., Chen, X., Li, L., Liu, X., Zhang, H., & Li, L. (2023). A pectic polysaccharide from fresh okra (Abelmoschus esculentus L.) beneficially ameliorates CCl4-induced acute liver injury in mice by antioxidation, inhibition of inflammation and modulation of gut microbiota. Food and Chemical Toxicology, 171, 113551.

  3. Yan, J.K.*, Wang, C., Chen, T.T., Li, L., Liu, X., & Li, L. (2023). Structural characteristics and ameliorative effect of a polysaccharide from Corbicula fluminea industrial distillate against acute liver injury induced by CCl4 in mice. International Journal of Biological Macromolecules, 227, 391-404.

  4. Li, L.Q., Chen, X., Zhu, J., Zhang, S.Y., Chen, S.Q., Liu, X.Z., Li, L., & Yan, J.K.* (2023). Advances and challenges in interaction between heteroglycans and Bifidobacterium: Utilization strategies, intestinal health and future perspectives. Trends in Food Science & Technology, 134, 112-122.

  5. Zhao, L., Wu, L., Li, L., Zhu, J., Chen, X., Zhang, S., Li, L., Yan, J.K.* (2023). Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel. Food Hydrocolloids, 136, 108301.

  6. Jiang, F., Chen, R., Tang, C., Li, L.Q., Yan, J.K.*, & Zhang, N*. (2023). Polysaccharide extracted from cultivated Sanghuangporous vaninii spores using three-phase partitioning with enzyme/ultrasound pretreatment: Physicochemical characteristics and its biological activity in vitro. International Journal of Biological Macromolecules, 253, 126622.

  7. Liu, S.Y., Lei, H., Li, L.Q., Liu, F., Li, L., Yan, J.K.* (2023). Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels. International Journal of Biological Macromolecules, 253, 127092.

  8. Zhang, Z.H., Wang, S., Cheng, L., Ma, H., Gao, X., Brennan, C.S., & Yan, J.K.* (2023). Micro-nano-bubble technology and its applications in food industry: A critical review. Food Reviews International, 39(7), 4213-4235.

  9. Yan, J.K.*, Zhu, J., Liu, Y., Chen, X., Wang, W., Zhang, H., & Li, L. (2022). Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2056132.

  10. Yan, J.K.*, Chen, T.T., Wang, Z.W., Wang, C., Liu, Y., Liu, C., & Li, L. (2022). Comparison of physicochemical characteristics and biological activities of polysaccharides from barley (Hordeum vulgare L.) grass at different growth stages. Food Chemistry, 389, 133083.

  11. Yan, J.K.*, Chen, T.T., Wang, L., Wang, Z.W., Li, C., Chen, W.Y., Liu, C. & Li, L. (2022). In vitro simulated digestion affecting physicochemical characteristics and bioactivities of polysaccharides from barley (Hordeum vulgare L.) grasses at different growth stages. International Journal of Biological Macromolecules, 219, 876-885.

  12. Yan, J.K.*, Wang, Z.W., Zhu, J., Liu, Y., Chen, X., & Li, L. (2022). Polysaccharide-based nanoparticles fabricated from oppositely charged curdlan derivatives for curcumin encapsulation. International Journal of Biological Macromolecules, 213,923-933.

  13. Yan, J.K., Chen, T.T., Chen, X., Liu, Y., Liu, C., & Li, L. (2022). Assessing the product quality and biological activities of barley (Hordeum vulgare L.) grassess at different harvest times. Food Bioscience, 46, 101549.

  14. Yan, J.K., Wang, C., Yu, Y.B., Wang, Z.W., Chen, X., Zhu, J., & Li, L. (2022). Preparation, physicochemical and structural characterizations, and bioactivities of polysaccharides from Corbicula fluminea industrial distillate. Food Bioscience, 47, 101708.

  15. Zhang, H., Jiang, F., Li, L., Liu, X., & Yan, J.K.* (2022). Recent advances in the bioactive polysaccharides and other key components from Phellinus spp. and their pharmacological effects: A review. International Journal of Biological Macromolecules, 222, 3108-3128.

  16. Zhang, H., Jiang, F., Zhang, J., Wang, W., Li, L., & Yan, J.K.* (2022). Modulatory effects of polysaccharides from plants, marine algae and edible mushrooms on gut microbiota and related health benefits: A review. International Journal of Biological Macromolecules, 204, 169-192.

  17. Liu, J., Yu, L., Wang, C., Zhang, Y., Xing, X., Si, J., Zhang, L., & Yan, J.K.* (2022). Preparation, structural features and in vitro immunostimulatory activity of a glucomannan from fresh Dendrobium catenatum stems. Frontiers in Nutrition, 8, 823803.

  18. Liao, X., Zhang, Z.H., Qi, X., Li, L., Zhu, J., Brennan, C.S., & Yan, J.K.* (2021). Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4367-4389.

  19. Chen, Z.L., Wang, C., Ma, H., Ma, Y., Yan, J.K.* (2021). Physicochemical and functional characteristics of polysaccharides from okra extracted by using ultrasound at different frequencies. Food Chemistry, 361, 130138.

  20. Wang, Z.W., Zhang, Z.H., Qiao, Z.R., Cai, W.D., Yan, J.K.* (2021). Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene stroage stability. Food Chemistry, 349, 129166.

  21. Chen, T.T., Zhang, Z.H., Wang, Z.W., Chen, Z.L., Ma, H., Yan, J.K.* (2021). Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin. Food Hydrocolloids, 113, 106484.

  22. Yan, J.K.*, Wang, C., Qiu, W.Y., Chen, T.T., Yang, Y., Wang, W.H., & Zhang, H.N. (2021). Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin. Food Chemistry, 341, 128216.

  23. Yan, J.K.*, Wang, C., Yu, Y.B., Wu, L.X., Chen, T.T., & Wang, Z.W. (2021). Physicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method. Food Chemistry, 339, 128081.

  24. Wang, C., Qiu, W.Y., Chen, T.T., & Yan, J.K.*. (2021). Effects of structural and conformational characteristics of citrus pectin on its functional properties. Food Chemistry, 339, 128064.

  25. Yun, Y.B., Cai, W.D., Wang, Z.W., & Yan, J.K.* (2021). Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of β-carotene. Food Chemistry, 339, 128053.

  26. Yan, J.K.*, Yu, Y.B., Wang, C., Cai, W.D., Wu, L.X., Yang, Y., & Zhang, H.N. (2021). Production, physicochemical characteristics, and in vtiro biological activties of polysaccharides obtained from fresh bitter gourd (Momordica charantia L.) via room temperature extraction techniques. Food Chemistry, 337, 127798.

  27. Yu, Y.B., Wang, C., Chen, T.T., Wang, Z.W., Yan, J.K.* (2021). Enhancing the colloidal stabilities of zein nanoparticles coated with carboxylic curdlans. LWT – Food Science and Technology, 137, 110475.

  28. Yu, Y.B., Wu, M.Y., Wang, C., Wang, Z.W., Chen, T.T., Yan, J.K.* (2020). Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation. Food Hydrocolloids, 108, 106028.

  29. Yan, J.K.*, Cai, W.D., Wang, C., Yu, Y.B., Zhang, H.N., Yang, Y., Wang, W.H. (2020). Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations. Food Hydrocolloids, 105, 105785.

  30. Wang, C., Yu, Y.B., Chen, T.T., Wang, Z.W., Yan, J.K.* (2020). Innovative preparation, physicochemical characteristics and functional properties of bioactive polysaccharides from fresh okra (Abelmoschus esculentus (L.) Moench). Food Chemistry, 320, 126647.

  31. Wang, C., Cai, W.D., Yao, J., Wu, L.X., Li, L., Zhu, J., Yan, J.K.* (2020). Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant properties. Journal of the Science of Food and Agriculture, 100, 5352-5362.

  32. Bai, J., Chen, Y., Ning, Z., Liu, S., Xu, C., Yan, J.K.* (2020). Proteoglycan isolated from Corbicula fluminea exerts hepato-protective effects against alcohol-induced liver injury in mice. International Journal of Biological Macromolecules, 142, 1-10.

  33. Cai, W.D., Ding, Z.C., Wang, Y.Y., Yang, Y., Zhang, H.N., Yan, J.K.* (2020). Hypoglycemic benefit and potential mechanism of a polysaccharide from Hericium erinaceus in streptozotoxin-induced diabetic rats. Process Biochemistry, 88, 180-188.

  34. Chen, C., Liu, X., Qi, S., Dias, A.C.P., Yan, J.*, Zhang, X. (2020). Hepatoprotective effect of Phellinus linteus mycelia polysaccharide (PL-N1) against acetaminophen-induced liver injury in mouse. International Journal of Biological Macromolecules, 154, 1276-1284

  35. Wang, Y.Y., Zhu, J., Ma, H., Ding, Z.C., Li, L., Yan, J.K.* (2019). Antidiabetic activity of a polysaccharide-protein complex from Asian Clam (Corbicula fluminea) in streptozotoxin-induced diabetic rats and underlying mechanism. Food & Function, 10, 5574-5586.

  36. Cai, W.D., Zhu, J., Wu, L.X., Qiao, Z.R., Li, L., Yan, J.K.* (2019). Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates. Food Chemistry, 300, 125221.

  37. Yan, J.K.*, Wu, L.X., Cai, W.D., Xiao, G.S., Duan, Y., Zhang, H. (2019). Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. Food Chemistry, 298, 124987.

  38. Qiu, W.Y., Cai, W.D., Wang, M., Yan, J.K.* (2019). Effect of ultrasonic intesnity on the conformational changes in citrus pectin under ultrasonic processing. Food Chemistry, 297, 125021.

  39. Wu, L.X., Qiao, Z.R., Cai, W.D., Qiu, W.Y., Yan, J.K.* (2019). Quaternized curdlan/pectin polyelectrolyte complexes as biocompatible nanovehicles for curcumin. Food Chemistry, 291, 180-186.

  40. Cai, W.D., Qiu W.Y., Ding, Z.C., Wu, L.X., Yan, J.K.* (2019) Conformational and rheological properties of a quaternary ammonium salt of curdlan. Food Chemistry, 280, 130-138.

  41. Yan, J.K.*, Wu, L.X., Qiao, Z.R., Cai, W.D., Ma, H. (2019). Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slice. Food Chemistry, 271, 588-596.

  42. Wang, Y.Y., Ma, H., Yan, J.K.*, Wang, K.D., Yang, Y., Wang, W.H., Zhang, H.N.* (2019). Three-phase partitioning system with dimethyl carbonate as organic phase for partitioning of exopolysaccharides from Phellinus baumii. International Journal of Biological Macromolecules, 131, 941-948.

  43. Wang, Y.Y., Ma, H., Ding, Z.C., Yang, Y., Wang, W.H., Zhang, H.N.*, Yan, J.K.* (2019). Three-phase partitioning for the direct extraction and separation of bioactive exopolysaccharides from the cultured broth of Phellinus baumii. International Journal of Biological Macromolecules, 123, 201-209.

（三）科研项目

  1. 国家自然科学基金面上项目：具有糖双层结构的复合凝聚型乳酸链球菌素的形成机理及持续抗菌机制研究（32372330），50万元，2024.1-2027.12，主持，在研。

  2. 广东省教育厅广东省普通高校重点领域专项项目（自然科学）：基于肠道微生态调控的载姜黄素纳米复合物膳食干预炎症性肠病的协同机制（2023ZDZX2062），10万元，2023.10-2026.10，主持，在研。

  3. 东莞市社会发展科技项目（重点项目）：西番莲加工副产物功能性多糖创制关键技术及健康产品开发(20231800936082)，8.0万元，2023.5-2026.4，主持，在研。

  4. 国家自然科学基金面上项目：超声场微环境中果胶溶液构象的转变规律、机理及与功能性质的构效关系(31671812)，63万元，2017/01-2020/12，主持，已结题。

  5. 江苏省政策引导类项目（苏北科技专项）：河蚬汁高值化加工关键技术研究及其产品开发（SZ-SQ2019038），48万元，2019/07-2021/06，主持，已结题。

  6. 泗洪县重点科技研发计划项目（现代农业）：新型河蚬复合调味酱的关键加工技术研究与开发（L201803），30万元，2018.11-2020.10，主持，已结题。

  7. 江苏省现代农业重点研发面上项目：麦麸可溶性膳食纤维绿色高效制备关键技术研究与应用（BE2017362），50万元，2017.7-2019.6，主持，已结题。

  8. 江苏省自然科学基金项目：桑黄活性多糖抗肿瘤作用的肠道黏膜免疫机制研究（BK20140542），20万元，2014.7-2017.6，主持，已结题。

  9. 中国博士后科学基金面上项目：可德兰硫酸酯溶液构象与抗HIV-1活性的构效关系（2013M531292），5万，2013.7-2015.6，主持，已结题。

  10. 农业部公益性行业科研专项-子课题：长江流域等三区域稻谷储藏技术设施研究与示范（201003077），90万，2010.12-2014.12，第二负责人，已结题。

（四）授权专利

  1. 闫景坤、马海乐、蔡攀福、曹小强，一种多糖基银纳米粒子的制备方法.授权日期：2016.01.27，中国，ZL 201310435968.2, 已转让.

  2. 闫景坤、马海乐、唐吉谅、胡永田，一种虫草菌丝体多糖分离纯化的方法.授权日期：2016.01.20，中国，ZL 201310434343.4, 已转让.

  3. 闫景坤、马海乐、王振斌、裴娟娟，一种脱氧胆酸基-氧化可德兰多糖纳米粒子及制备方法. 授权日期：2016.01.20，中国，ZL 201310467173.X.

  4. 闫景坤、马海乐、王振斌、裴娟娟，一种香菇多糖快速分离的方法. 授权日期：2016.08.17，中国，ZL 201310467100.0,已转让.

  5. 闫景坤、马海乐、任晓锋、王振斌、裴娟娟，一种多糖衍生物诱导的金纳米粒子的可控制备方法.授权日期：2017.06.27，中国，ZL 201510332688.8，已转让.

  6. 闫景坤、马海乐、王振斌、裴娟娟、姜宇,一种利用胆碱离子液双水相体系分离多糖和蛋白质的方法.授权日期：2017.02.01，中国，ZL 201510296253.2，已转让.

  7. 闫景坤、武利霞、蔡吴丹、段玉清、张海晖，一种麦麸可溶性膳食纤维的制备方法.授权日期：2022.5.20，中国，ZL 201811188398.0

七、获奖、荣誉称号

  1. 2016-2018年度江苏大学优秀教师。

  2. 2019年度江苏省普通高等学校优秀本科毕业设计（论文）二等奖，指导教师。

  3. 食药真菌资源高效利用与质量安全控制关键技术体系构建及应用，中国商业联合会科技进步一等奖（4/15），2022年。

  4. 食药用真菌功能活性多糖的创制关键技术及应用. 中国轻工业联合会科技进步三等奖（2/10），2023年。

  5. 2021-2024年连续四年入选全球前2%顶尖科学家榜单

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