乔一腾
副教授
个人简介：
博士毕业于江南大学食品科学与工程学院食品生物技术中心，陈卫院士团队。2021年入职山东农业大学食品科学与工程学院，加入食品营养与健康团队，主讲课程《食品化学》、《食品微生物学》、《食品化学实验》、《食品分析实验》、《食品微生物实验》。以第一作者或通讯作者发表SCI论文10篇，累积影响因子70。主持国家自然科学基金青年基金项目1项，山东省乡村振兴科技创新提振行动计划课题2项。
主要研究方向：
1.食品生物技术：益生菌细菌素合成分泌诱导调控通路的分子机制研究及细菌素分离、结构解析；优良益生菌菌种筛选培育及生产应用。
2.食品营养与健康：食品营养因子、益生菌、益生元调节肠道微生态平衡，改善人体健康的机制；果蔬功能性成分结构、性质及益生作用。
代表性科研项目：
1.国家自然科学基金青年基金主持No.32202008
2. 山东省乡村振兴科技创新提振行动计划重大项目课题主持No.2024TZXD007
3. 山东省乡村振兴科技创新提振行动计划重点项目课题主持No.2022TZXD0020
4. 国家自然科学基金国际（地区）合作交流项目参与No.31820103010
代表性科研论文：
1. Qiao, Y.; Qiu, Z.; Tian, F.; Yu, L.; Zhao, J.; Zhang, H., Effect of bacteriocin-producing pediococcus acidilactici strains on the immune system and intestinal flora of normal mice. Food Science and Human Wellness2022,11(2), 9.
2. Qiao, Y.; Tian, F.; Yu, L.; Zhao, J.; Zhai, Q.; Chen, W., Imaging mass spectrometry and genome mining reveal antimicrobial peptides of novel pediococcus acidilactici CCFM18. Foods2024, 13(14), 2213.
3. Qiao, Y.; Qiu, Z.; Tian, F.; Yu, L.; Zhao, J.; Zhang, H.; Zhai, Q.; Chen, W., Pediococcus acidilacticistrains improve constipation symptoms and regulate intestinal flora in mice. Frontiers in Cellular and Infection Microbiology2021, 11, 655258.
4. Qiu, Z.; Qiao, Y.; Zhang, B.; Sun-Waterhouse, D.; Zheng, Z., Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure-function relationships. Comprehensive Reviews in Food Science and Food Safety2022, 21(4), 3033-3095.
5. Qiu, Z.; Zhang, M.; Li, L.; Zhang, B.; Qiao, Y.; Zheng, Z., Effect of blend oil on the volatile aroma profile and storage quality of garlic paste. Food Chemistry2022, 371, 131160.
6. Bai, X.; Li, L.; Qiao, X.; Zhu, W.; Hu, Y.; Sun, L., Fauconnier, M. L.; Zheng, Z.; Qiao, Y.; Enhancing emulsification and encapsulation stability via Maillard reaction of garlic polysaccharide and casein for potent curcumin delivery emulsions. Food Chemistry2025, 489, 145045.
7. Zhao, R.; Qiu, Z.; Bai, X.; Xiang, L.; Qiao, Y.; Lu, X., Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis. Current Research in Food Science.
8. Zhang, B.; Li, M.; Qiao, Y.; Gao, P.; Zheng, Z., Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air. LWT- Food Science and Technology2020, 132, 109829.
9. Li, L.; Qiu, Z.; Dong, H.; Ma, C.; Qiao, Y.; Zheng, Z., Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from the roots of Arctium lappa L.: A comparison. International Journal of Biological Macromolecules. 2021, 182, 187-196.
10. Yin, B.; Qiu, Z.; Chi, H.; Zhu, W.; Li, L.; Zhang, B.; Zheng, Z.; Qiao, Y., Turmeric pomace-derived polysaccharides: Extraction, structural insights, and anti-aging potential, Food Bioscience2025, 63, 105717.
联系方式：
邮箱：yitengqiao@sdau.edu.cn