杨玉辉，男，博士，河南工业大学青年骨干教师，硕士研究生导师。

主要从事于药食同源与功能性食品方向的研究。目前主持/完成中国博士后面上项目、河南省科技攻关、河南省科技研发计划联合基金、河南省高等学校重点科研等项目6项；发表中英文论文40余篇，其中SCI论文34篇，H指数20；授权/申请国家发明专利7项；参编专著教材2部。 

通讯地址：河南省郑州市莲花街100号 

电子邮箱：yangyuhui1992@126.com

教育与工作经历

2007.09-2011.07，安徽科技学院，食品科学与工程，学士

2011.09-2014.06，南昌大学，食品学院，食品科学专业，硕士

2015.09-2019.06，江南大学，食品学院，食品科学与工程专业，博士

2022.06-2024.05，河南工业大学，食品科学与工程博士后流动站，博士后

2019.07-至今       粮油食品学院，讲师

实验室和科研团队简介

所在团队专注于以药食同源中药材为媒介，融合发展传统医学与现代技术，以药材品质智能检测方法和技术研究、检测设备开发以及行业标准制定为发展方向，致力于药食同源中药材大数据库、数据共享与协同、品质高通量测定与分析大模型、智能监测系统等方向的研究。

研究领域与方向

1.药食同源物质和特色食品中功能活性成分的挖掘，分析活性成分的体内代谢特征，评价活性成分对肥胖、糖尿病等代谢性疾病的调控作用及机制。

2.筛选天然的活性益生菌，采用发酵法调控蛋白质的氨基酸组成，开发针对不同慢病人群的功能性蛋白质和功能性特医食品。

研究成果

（一）主持的科研项目

1.中国博士后科学基金面上项目，可降低机体蛋氨酸水平的乳酸菌筛选及其肠道中降解机制研究（2023M730977），2023-2025，主持，在研;

2. 河南省重点研发与推广专项（科技攻关）项目，降解蛋氨酸乳酸菌在酸奶发酵中的应用研究（232102110154），2023-2024，主持，在研;

3. 河南省科技研发计划联合基金（应用攻关类）项目，低蛋氨酸主食面制品加工的关键技术研发及应用（222103810062），2023-2024，主持，结项;

4. 河南省高等学校重点科研项目指导计划项目，膳食蛋氨酸限制通过肠道菌群调控机体氧化三甲胺生成的机理研究（22A550002），2022-2023，主持，结项;

（二）代表著作与论文

代表性论文：

[1] Qiong Wu, Xiaojie Cui a, Yuhui Yang*, Keying Chu, Ru Liu, Sijin Gao, Yanli Xie. Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model. LWT- Food Science and Technology, 2025, 222: 117657.（中科院一区TOP）

[2]Yuhui Yang, Guifang Cui, Jing Qian, Yuncong Xu, Bowen Li, Yonghui Shi, Guowei Le, Yanli Xie*. Fecal microbiota transplantation from methionine-restricted diet mouse donors reduces fat deposition in obese mice by remodeling the gut microbiota. Food Bioscience, 2024, 59: 104255.（中科院一区TOP）

[3]Yuncong Xu, Yuhui Yang*, Yonghui Shi, Bowen Li, Yanli Xie, Guowei Le. Dietary methionine supplementation improves cognitive dysfunction associated with transsulfuration pathway upregulation in subacute aging mice. npj Science of Food, 2024, 8: 104.（中科院一区TOP）

[4]Yuhui Yang, Manman Lu, Jing Qian, Yuncong Xu, Bowen Li, Guowei Le, Yanli Xie*. Dietary methionine restriction promotes fat browning and attenuates hepatic lipid accumulation in high choline-fed mice associated with the improvement of thyroid function. Journal of Agricultural and Food Chemistry, 2023, 71(3): 1447-1463.（中科院一区TOP，封面论文）

[5]Bowen Li, Yuhui Yang*, Yinyi Ding, Yueting Ge, Yuncong Xu, Yanli Xie, Yonghui Shi, Guowei Le. Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety, 2023, 22: 355-379.（中科院一区TOP）

[6]Yuhui Yang, Manman Lu, Yuncong Xu, Jing Qian, Guowei Le, Yanli Xie*. Dietary methionine via dose-dependent inhibition of short-chain fatty acid production capacity contributed to a potential risk of cognitive dysfunction in mice. Journal of Agricultural and Food Chemistry, 2022, 70(48): 15225-15243.（中科院一区TOP，封面论文）

[7]Yuhui Yang, Manman Lu, Yuncong Xu, Jing Qian, Guowei Le, Yanli Xie*. High dietary methionine intake may contribute to the risk of nonalcoholic fatty liver disease by inhibiting hepatic H2S production. Food Research International, 2022, 158: 111507.（中科院一区TOP）

[8]Yuncong Xu, Yuhui Yang*, Bowen Li, Yanli Xie, Yonghui Shi, Guowei Le. Dietary methionine restriction improves gut microbiota composition and prevents cognitive impairment in D-galactose-induced aging mice. Food & Function, 2022, 13: 12896-12914.（中科院一区TOP）

[9] Yuhui Yang, Yuanhong Zhang, Yuncong Xu, Tingyu Luo, Yueting Ge, Yuge Jiang, Yonghui Shi, Jin Sun*, Guowei Le*. Dietary methionine restriction improves gut microbiota and reduces intestinal permeability and inflammation in high-fat-fed mice. Food & Function, 2019, 10(9): 5952-5968.（中科院一区TOP）

[10]Yuhui Yang, Yanan Wang1, Jin Sun, Jiahong Zhang, Haitao Guo, Yonghui Shi, Xiangrong Cheng, Xue Tang, Guowei Le*. Dietary methionine restriction reduces hepatic steatosis and oxidative stress in high-fat-fed mice by promoting H2S production. Food & Function, 2019, 10(1): 61-77.（中科院一区TOP）