个人简介
创新团队
作物种质资源品质和抗逆性状评价
研 究 组
种质资源品质评价
研究中心
作物种质资源中心
教育经历
2011.09至2014.06,山西大学,环境科学,博士
2008.09至2011.06,山西大学,环境科学,硕士
2004.09至2008.07,山西大学,环境科学,学士
工作经历
2014.07至今,中国农业科学院作物科学研究所
获奖成果
饲用藜麦“中藜1号”选育及应用,中国农学会评价成果,中农(评价)字[2018]第13号,排名第3
抗倒耐瘠型藜麦新品种“冀藜2号”选育,河北省科学技术成果(登记号:20170734),2017,排名第2
加工专用藜麦新品种“冀藜1号”选育,河北省科学技术成果(登记号:20170373),2017,排名第11
承担项目
藜麦种质资源引进收集及品质评价( 19227527D-01),河北省重点研发计划项目课题, 2019.10-2022.10(主持)
藜麦多肽的制备及其降血脂活性研究 (F18R02-02),河北省农林科学院财政项目,2018.1-2020.12 (主持)
藜麦氮高效品种资源筛选研究( ZL201703),农业部杂粮加工重点实验室开放课题,2018.1-2018.12(主持)
转化型人参皂苷的制备及结构鉴定,横向课题,2018.9-2018.12(主持)
水稻、玉米、大豆、小麦种质品质性状鉴定评价(2018NWB036-12-5),农业部作物种质资源保护项目,2018.1-2018.12(主持)
质量安全与营养品质评价(CARS-08-G20),国家食用豆产业技术体系岗位,2017.1-2020.12(参与研究,排名第3)
审定品种
蒙藜一号,2015,呼和浩特(呼品登2015021号),排名第5
主要著作
译著《藜麦生产与应用》,2014,科学出版社出版,参与翻译
译著《藜麦研究进展和可持续生产》,2018,科学出版社出版,参与翻译
授权专利
任贵兴,杨修仕,孙晓燕,薛鹏.一种具有增强作用的藜麦皂苷及其制备方法,201610529182.0(2019年11月8日授权)
任贵兴,么杨, 杨修仕,石振兴.一种具有增强作用的西洋参多糖、制备方法及其应用,201410352920.X(2016年9月28日授权)
制定标准
粮食行业标准《藜麦米》(LS/T 3245-2015),排名第3
近期论文
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Mengjie Liu#, Kaili Zhu#, Yang Yao, Yinhuan Chen, Huimin Guo, Guixing Ren, Xiushi Yang*, Jincai Li*. Antioxidant, anti-inflammatory and antitumor activities of phenolic compounds from white, red and black Chenopodium quinoa seed. Cereal Chemistry, 2020, https://doi.org/10.1002 /cche.10286
Shixia Dong#, Xiushi Yang#, Lei Zhao, Fengxiang Zhang, Zhaohua Hou, Peng Xue*. Antibacterial activity and mechanism of action saponins from Chenopodium quinoa Willd. husks against foodborne pathogenic bacteria. Industrial Crops and Products, 2020, 149: 112350
Yuqiong Hao, Xin Fan, Huimin Guo, Guixing Ren,Xiaolei Lv, Xiushi Yang*. Overexpression of the bioactive lunsin peptide in soybean and evaluation of its anti-inflammatory and anti-cancer activities in vitro. Journal of Bioscience and Bioengineering, 2020, 129(4): 395-404
Huimin Guo, Aurore Richel, Yuqiong Hao, Xin Fan, Nadia Everaert, Xiushi Yang*, Guixing Ren*. Novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides released from quinoa protein by in silico proteolysis. Food Science & Nutrition, 2020, 8(3): 1415-1422
Xiushi Yang, Peiyou Qin, Huimin Guo, Guixing Ren*. Quinoa industry development in China. Ciencia e Investigacion Agraria. 2019, 46(2): 208-219
Yinhuan Chen#, Xiushi Yang#, Huimin Guo, Jincai Li*, Guixing Ren*. Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. Food Science & Nutrition. 2019, 7(10): 3244-3252.
Xiaoyan Sun#, Xiushi Yang#, Peng Xue, Zhiguo Zhang*, Guixing Ren*. Improved antibacterial effects of alkali-transformed saponin from quinoa husks against halitosis-related bacteria. BMC Complementary and Alternative Medicine. 2019, 19: 46
Wenwen Song#, Ruping Yang#, Xiushi Yang#, Shi Sun, Srinivasa Rao Mentreddy, Bingjun Jiang, Tingting Wu, Shiyan Tian, Enoch Sapey, Cunxiang Wu, Wensheng Hou, Guixing Ren*, Tianfu Han* . Spatial differences in soybean bioactive components across China and their influence by weather factors. The Crop Journal. 2018, 6(6): 659-668
Huimin Guo#, Xiushi Yang# , Haitao Zhou, Xiuxiu Luo, Peiyou Qin, Jincai Li*, Guixing Ren*. Comparison of nutritional composition, aroma compounds, and biological activities of two kinds of Tartary buckwheat tea. Journal of Food Science, 2017, 82(7):1735-1741
Tingting Wu#, Xiushi Yang#, Shi Sun#, Caijie Wang, Ying Wang, Hongchang Jia, Weiqun Man, Lianshun Fu,Wenwen Song, Cunxiang Wu, Hongrui Yan, Bingjun Jiang, Wensheng Hou, Guixing Ren*, Tianfu Han*. Temporal–spatial characterization of seed proteins and oil in widely grown soybean cultivars across a century of breeding in China. Crop Science, 2017, 57(2): 748-759
Peng Xue#, Xiushi Yang#, Xiaoyan Sun, Guixing Ren* . Antifungal activity and mechanism of heattransformed ginsenosides from notoginseng against Epidermophyton floccosum, Trichophyton rubrum, and Trichophyton mentagrophytes. RSC Advances, 2017, 7, 10939- 10946