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史琳

作者: 史琳信息来源:威廉希尔WilliamHill官方网站发布时间: 2025-04-15

史琳，博士，副教授，硕士研究生导师。台湾中正大学博士后，原沈阳军区总医院博士后。入选辽宁省“百千万人才工程”万人层次、沈阳市拔尖人才、威廉希尔青年骨干教师。主要从事功能食品及天然产物中活性物质的研发。兼任中国中药协会中药生物工程技术及产品研发专业委员、中国中医药信息学会食疗分会理事、沈阳市营养学会理事，Natural Product Research等杂志审稿专家。主持国家自然基金项目1项、中国博士后基金1项、辽宁省自然科学基金1项、辽宁省教育厅基金2项、横向项目5项。参编教材2项，第一作者/通讯作者发表科研论文28篇，其中SCI收录论文14篇；授权发明专利1件，实用新型1件，申请2件。

代表性论文

1. Wang Lihao, Tan Dehong, Zhong Xuesong, Jia Meiqi, Ke Xue, Zhang Yumei, Cui Tong, Shi Lin^*. Review on toxicology and activity of tomato glycoalkaloids in immature tomatoes [J]. Food Chemistry, 2024, 447: 138937.

2. Song Mengxue, Tan Dehong, Li Bin, Wang Yanqun, Shi Lin^*. Gypenoside ameliorates insulin resistance and hyperglycemia via the AMPK-mediated signaling pathways in the liver of type 2 diabetes mellitus mice [J]. Food Science and Human Wellness, 2022, 11(5): 1347-1354.

3. Chen Kai, Wei Pinghui, Jia Meiqi, Wang Lihao, Li Zihan, Zhang Zhongwei, Liu Yuhuan^*, Shi Lin^*. Research progress in modifications, bioactivities, and applications of medicine and food homologous plant starch [J]. Foods, 2024, 13(4): 558.

4. Shi Lin^*, Tan De-Hong, Yan Ting-Cai, Jiang Dong-Hua, Hou Ming-Xiao*. Cytotoxic triterpenes from the acid hydrolyzate of Gynostemma pentaphyllum saponins [J]. Journal of Asian Natural Products Research, 2018, 20(2): 182-187.

5. HanSi-wen, Shi Sheng-ming, Zou Yu-xiao, Wang Zhi-cheng, Wang Yan-qun, Shi Lin^*, YanTing-cai^*. Chemical constituents from acid hydrolyzates of Panax quinquefolius total saponins and their inhibition activity to α-glycosidase and protein tyrosine phosphatase 1B [J]. Chinese Herbal Medicines, 2020, 12(2): 195-199.

6. Shi Lin, Pi Yu-zhen, Luo Cheng, Zhang Chun-hong, Tan De-hong^*, Meng Xian-jun^*. In vitro inhibitory activities of six gypenosides on human liver cancer cell line HepG2 and possible mechanism of inhibiting HIF-1α pathway in them[J]. Chemico-Biological Interactions, 2015, 238(8): 48-54.

7. Shi Lin, Liu Yun-en, Tan De-hong, Meng Xian-jun^*, Hou Ming-xiao^*. Blueberry anthocyanins ameliorate cyclophosphamide-induced liver damage in rats by reducing inflammation and apoptosis [J]. Journal of Functional Foods, 2014, 11(11): 71-81.