姓名：欧仕益

性别：男

学历：博士

职称：教授

工作单位：暨南大学理工学院食品科学与工程系

教育情况：

1980-1984 湖南农业大学植物保护专业，本科。

1984-1987 湖南农业大学植物生理生化专业，硕士研究生。

1995-1998    华南理工大学食品工程专业，博士研究生

工作经历：

1987.7～1992.5，湖南农业大学基础科学部任教（讲师）

1992.6～1995.8，湖南小麦研究中心从事科研工作

1998.7～2001.2，暨南大学生命科技学院任教（副教授）

2001.3～2002.1，香港理工大学应用生物与化学科技系研究助理

2001.6～今，暨南大学理工学院食品科学与工程系教授（其中2011.9～2012.3到美国North Dakota State University做高级访问学者）。期间分别担任食品科学与工程系主任10年，理工学院副院长12年，学校科技处处长4年。

所主持的项目及其进展:

2019～今，国家自然科学基金面上项目，油炸薯片中丙烯醛追踪研究，进展顺利。

2019～今，广州市民生科技项目，L-半胱氨酸盐酸盐在焙烤食品中的应用技术研究，进展顺利。

2018～今，焙烤食品安全粤港联合创新平台，主任。

2017～2020，国家自然科学基金面上项目，食品中羟甲基糠醛-氨基酸加合物的形成与迁移机制研究，结题。

2014-2017，国家自然科学基金面上项目，绿原酸影响羟甲基糠醛形成的机理研究，结题。

2011-2013，国家自然科学基金面上项目，酚类抗氧化剂抑制丙烯酰胺形成的机理，结题。

所受奖项：

高温加工过程中丙烯酰胺的控制技术，广东省科学技术奖二等奖，2011（排名第一）。

热加工食品中丙烯酰胺抑制技术及毒性干预。中国商业联合会科学技术奖一等奖，2014（排名第三）。

咖啡风味化学，中国科学院优秀科普图书奖，2016（主编）

主要研究方向：

热加工食品安全与控制，研究对象包括丙烯醛、丙烯酰胺、羟甲基糠醛、二羰基化合物等。 

代表性著作：

[1] Zhang ZH, Zou YY, Wu TG, Huang CH, Pei KH, Zhang GW, Lin XH, Bai, WB, Ou SY. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels. Food Chemistry, 2016, 190,832–835

[2] Zou YY, Huang CH, Pei KH, Cai Y, Zhang GW, Hu CY, Ou SY. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. LWT-Food Science and Technology, 2015, 63:275-280

[3] Zou YY, Pei KH, Peng XC, Bai WB, Huang CH, Ou SY. Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model. Int J Food Sci Technol, 2016, 51, 1002–1009.

[4] Song Y, Wen LN, Sun JX, Jiao R, Peng XC, He Y, Ou SY, Bai WB. Cytoprotective mechanism of ferulic acid against high glucose-induced oxidative stress in cardiomyocytes and hepatocytes. Food Nutr Res, 2016, 60: 30323.

[5] Pei, K., Ou, J., Huang, J., & Ou, S. (2016). p‐Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities. Journal of the Science of Food and Agriculture, 96(9), 2952-2962.

[6] Ou JY, Huang JQ, Song Y, Yao SW, Peng XC, Wang MF, Ou SY. Feruloylated oligosaccharides from maize bran modulated the gut microbiota in rats. Plant foods for Human Nutrition, 2016, 71, 123–128.

[7] Yao SW, Wen  XX, Huang RQ, He RR, Ou SY, Shen WZ, Huang CH, Peng XC. Protection of feruloylated oligosaccharides from corn bran against oxidative stress in PC 12 cell. J. Agric. Food Chem., 2014, 62 (3) 668–674

[8] Cai Y, Zhang ZH, Jiang SS, Yu M, Huang CH, Qiu RX, Zou YY, Zhang QR, Ou SY, Zhou Z, Wang Y, Bai WB, Li YQ. Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination. Journal of Hazardous Materials, 2014, 268:1–5

[9] Song Y, Wu TG, Yang QH, Chen XY, Wang MF, Wang Y, Peng XC, Ou SY. Ferulic acid alleviates the symptoms of diabetes in obese rats. Journal of Functional Foods, 2014, 9: 141–147

[10] Tian Y, Jiang Y, Ou SY. Interaction of cellulase with three phenolic acids. Food Chemistry, 2013,138: 1022–1027

[11] Shiyi Ou*, Jian Zhao, Yong Wang, Ye Tian, Jiong Wang. Preparation of octacosanol from filter mud produced after sugarcane juice clarification. LWT - Food Science and Technology, 2012, 45: 295-298(SCI)

[12] Ning Zhang, Caihuan Huang, Shiyi Ou. In vitro binding capacities of three dietary fibers and their mixture for four toxic elements; cholesterol; and bile acid. Journal of Hazardous Materials, 2011, 186: 236–239

[13] Shiyi Ou*, Jianjun Shi, Caihuan Huang, Guangwen Zhang, Jiuwei Teng, Yue Jiang, Baoru Yang. Effect of antioxidants on elimination and formation of acrylamide in model reaction systems. Journal of Hazardous Materials, 2010, 182 (1-3): 863-868

[14] Zhao QZ, Zou YY, Huang CH, Lan L, Zheng J, Ou SY. Formation of a hydroxymethylfurfural−cysteine adduct and its absorption and cytotoxicity in Caco-2 cells. Journal of Agricultural and Food Chemistry, 2017, 65: 9902−9908.

[15] Zhao QZ, Ou JY, Huang CH, Qiu RX, Wang Y, Liu F, Zheng J, Ou SY. Absorption of dicysteinethioacetal−5-hydroxymethylfurfural in rats and its effect on oxidative stress and gut microbiota. Journal of Agricultural and Food Chemistry, 2018, 66: 11451−11458.

[16] Zeng, R., Zhang, G., Zheng, J., Zhou, H., Wang, Y., Huang, C., ... & Ou, S. (2019). Formation and identification of two hydroxmethylfurfural–glycine adducts and their cytotoxicity and absorption in Caco-2 cells. Journal of agricultural and food chemistry, 68(1), 384-389.

[17] Wang G, Liu PZ, He J, Yin Z, Yang S, Zhang GW, Ou SY, Yang XQ, Zheng J. Identi?cation of a 5-hydroxymethylfurfural-lysine schi? base and its cytotoxicity in three cell lines. Journal of Agricultural and Food Chemistry, 2019, 67: 10214−10221

[18] Jiang KY, Huang CH, Jiao R, Bai WB, Zheng J, OU SY. Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells. Journal of Hazardous Materials, 2019, 363: 26−33.

[19] Zhao QZ, Yao SW, Ou SY*. Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran. International Journal of Food Properties, 2017, 20: 3266−3273.

[20] Wu HJ, Zheng J, Zhang GW, Huang CH, Ou SY. The Formation of acrylamide from and its reduction by 3-aminopropanamide occur simultaneously during thermal treatment. Journal of Food Science, 2018, 83: 2662−2668.

[21] Zheng, J., Guo, H., Ou, J., Liu, P., Huang, C., Wang, M., ... & Xiao, J. (2021). Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends in Food Science & Technology, 107, 201-212.

[22] Ou JY, Wang MF, Zheng J, Ou SY. Positive and negative effects of polyphenol incorporation in baked foods. Food Chemistry 284 (2019) 90−99.

[23] Ou, J., Zheng, J., Huang, J., Ho, C. T., & Ou, S. (2020). Interaction of acrylamide, acrolein, and 5-hydroxymethylfurfural with amino acids and DNA. Journal of agricultural and food chemistry, 68(18), 5039-5048.

[24] Yin, Z., Jiang, K., Shi, L., Fei, J., Zheng, J., Ou, S., & Ou, J. (2020). Formation of di-cysteine acrolein adduct decreases cytotoxicity of acrolein by ROS alleviation and apoptosis intervention. Journal of hazardous materials, 387, 121686.

[25] Zou, Z., Yin, Z., Ou, J., Zheng, J., Liu, F., Huang, C., & Ou, S. (2021). Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines. Food Chemistry, 361, 130164.

[26] Jiang, K., Yin, Z., Zhou, P., Guo, H., Huang, C., Zhang, G., ... & Ou, J. (2020). The scavenging capacity of γ-aminobutyric acid for acrolein and the cytotoxicity of the formed adduct. Food & Function, 11(9), 7736-7747.

[27] Yin, Z., Guo, H., Jiang, K., Ou, J., Wang, M., Huang, C., ... & Ou, S. (2020). Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2. Journal of Functional Foods, 75, 104234.

[28] Hu, J., Jiang, K., Huang, C., Zheng, J., Zhou, H., Ou, J., & Ou, S. (2022). Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts. Food Chemistry, 369, 130952.

[29] Jiang, K., Zhou, P., Zheng, J., Huang, C., Hu, J., Guo, H., ... & Ou, S. (2022). Design of a naphthalimide-based probe for acrolein detection in foods and cells. Journal of Hazardous Materials, 426, 128118.

[30] Zheng, J., Ou, J., & Ou, S. (2019). Alpha-dicarbonyl compounds. In Chemical Hazards in Thermally-Processed Foods (pp. 19-46). Springer, Singapore.