李旭升，博士，暨南大学生命科学技术学院食品科学与工程系副研究员，硕士生导师。主要研究内容为膳食花色苷对生殖损伤及代际遗传的干预调控作用；花色苷及富含花色苷食品加工过程中的稳态化及营养功能。主持国家重点研发计划子课题、广东省自然科学基金面上项目、广州市重点研发计划、中国博士后科学基金面上资助、广东省农村科技特派员项目等项目6项，获评中国果酒科创高层次人才，担任《食品研究与开发》青年编委，Comprehensive Reviews in Food Science and Food Safety、Journal of Food Science、Food Frontiers等多个期刊审稿人。相关研究成果已在国内外权威期刊发表论文59篇，其中第一作者在Journal of Hazardous Materials, Journal of Agricultural and Food Chemistry, Food Chemistry, Critical Reviews in Food Science and Nutrition 等顶级期刊发表论文29篇（高被引论文2篇，热点论文1篇），H-index 21，此外还参与申请专利17项，授权5项。

2016.9-2019.6 暨南大学 食品科学 硕士

2018.11-2019.4 University of Kentucky 分子生物学 访问交流

2019.9-2022.6 暨南大学 生物医学物理与生物医学信息技术 博士

2022.7-2024.6 暨南大学附属第六医院 博士后，助理研究员

2024.7-至今 暨南大学 食品科学与工程系 副研究员

[1] 生殖损伤及不良代际遗传的膳食干预

[2] 花色苷稳态化及生物活性

[1] Han Y. D., Li X. S. (co-first author), Zhang Q., Zhou W. J., Wu G. K., Yuan K. L., Cui C. B., Bai W. B. Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property. Food Chemistry. 2024, 461: 140793.

[2] Yuan K. L., Li X. S. (co-first author), Zeng Y. Y., Liu C. Q., Zhu Y. Q., Hu J., Sun J. X., Bai W. B. Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interaction. Food Chemistry. 2024, 447: 138840.

[3] Li X. S., Wang Y. X., Jiang Y., Liu C. Q., Zhang W. B., Chen W. W., Tian L. M., Sun J. X., Lai C. Y., Bai W. B. Microencapsulation with fructooligosaccharides and whey protein enhances the antioxidant activity of anthocyanins and their ability to modulate gut microbiota in vitro. Food Research International. 2024, 181: 114082.

[4] Jiang Y., Li X. S. (co-first author), Zhang Y. L., Wu B. Y., Li Y. X., Tian L. M., Sun J. X., Bai W. B. Mechanism of action of anthocyanin on detoxification of foodborne contaminants—A review of recent literature. Comprehensive Reviews in Food Science and Food Safety. 2024, 23: 1-33.

[5] Zhang W. B., Li X. S. (co-first author), Ma X. Q., Li H. Y., Liu J., Zeng Y. Y., Cai D. B., Xu Q. J., Chen G. B., Tian L. M., Sun J. X., Bai W. B. Microencapsulation of anthocyanins extracted from black soybean peels by whey protein/fructo-oligosaccharide contributes to improved stability, bioavailability, and in vivo bioactivity. Food Frontiers. 2023: 1-14.

[6] Li X. S., Yuan K. L., Zhang Y. L., Liu C. Q., Cai D. B., Sun J. X., Lai C. Y., Bai W. B. The promising stability of carboxylpyranocyanidin-3-O-glucoside during food processing and simulated digestion and its bioavailability research. Journal of the Science of Food and Agriculture. 2023, 13122.

[7] Liu C. Q., Li X. S. (co-first author), Zeng Y. Y., Liang S. Y., Sun J. X., Bai W. B. Interaction between a commercial mannoprotein and cyanidin-3-O-glucoside-4-vinylphenol and its stability and antioxidative properties as a novel functional pigment. Journal of Agricultural and Food Chemistry. 2023, 71, 17163-17174.

[8] Li X. S., Li Z. H., Cai D. B., Li Y. W., Zhu Y. Q., Jiao R., Lai C. Y., Sun J. X., Bai W. B. Vitisin A, as a type of pyranoanthocyanin, suppresses inflammation by restricting hematopoietic stem cell differentiation toward monocytes in bone marrow. Journal of Agricultural and Food Chemistry. 2023, 71: 15048-15063.

[9] Li X. S., Liu C. Q., Li Y. W., Yuan K. L., Zhang W. B., Cai D. B., Peng Z. Y., Hu Y. F., Sun J. X., Bai W. B., Bioactivity and application of anthocyanins in skin protection and cosmetics: an extension as a functional pigment. Phytochemistry Reviews. 2023

[10] Hu X., Li X. S. (co-first author), Deng P., Zhang Y. L., Liu R. J., Cai D. B., Xu Q. J., Jiang X. W., Sun J. X., Bai. W. B. The consequence and mechanism of dietary flavonoids on androgen profiles and disorders amelioration. Critical Reviews in Food Science and Nutrition., 2023, 63: 11327-11350.

[11] Hu J., Li X. S. (co-first author), Wu N. J., Zhu C. J., Jiang X. W., Yuan K. L., Li Y., Sun J. X., Bai W. B. Anthocyanins prevent AAPH-induced steroidogenesis disorder in Leydig cells by counteracting oxidative stress and StAR abnormal expression in a structure-dependent manner. Antioxidants. 2023, 12: 508.

[12] Liang S. E., Li X. S. (co-first author), Liu R. J., Hu J., Li Y., Sun J. X., Bai W. B. Malvidin-3-O-glucoside ameliorates cadmium-mediated cell dysfunction in the estradiol generation of human granulosa cells. Nutrients, 2023, 15: 753.

[13] Zeng Y. Y., Li X. S. (co-first author), Yuan K. L., Chen B., Zhang W. B., Sun J. X., Ramaswamy H. S., Bai W. B. Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency. Food Chemistry, 2023, 408: 135247.

[14] Zhao Y. Q., Zeng Y. Y., Li X. S. (co-first author), Yuan K. L., Li Y., Tian L. M., Sun J. X., Bai W. B. Modeling and application of sensory evaluation of blueberry wine based on principal component analysis. Current Research in Food Science, 2023, 6: 100403.

[15] Wu Z. Q., Li X. S. (co-first author), Zeng Y. Y., Cai D. B., Teng Z. J., Wu Q. X., Sun J. X., Bai W. B. Color stability enhancement and antioxidation improvement of Sanhua Plum wine under circulating ultrasound. Foods. 2022, 11: 2435.

[16] Cai D. B., Li X. S. (co-first author), Chen J. L., Jiang X. W., Ma X. Q., Sun J. X., Tian L. M., Vidyarthi S. K., Xu J. W., Bai W. B. A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors. Food Chemistry, 2022, 366: 130611.

[17] Li X. S., Teng Z. J., Luo Z. Y., Yuan Y. B., Zeng Y. Y., Hu J., Sun J. X., Bai W. B. Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentation. Food Chemistry, 2022, 372: 131251.

[18] Wang X. H., Li X. S. (co-first author), Liu Y. X., Jiang X. H., Wu L. M., Liu R., Jin R. T., Zhou N. R., Cao C., Hu X. C., Xu B., Tong X. H., Bai W. B., Bai S. Cyanidin-3-Ο-glucoside supplementation in cryopreservation medium improves human sperm quality. Andrologia, 2022

[19] Li X. S., Li H. W., Cai D. B., Li P., Jin J. T., Jiang X. W., Li Z. H., Tian L. M., Chen G. B., Sun J. X., Bai W. B. Chronic oral exposure to cadmium causes liver inflammatory by NLRP3 inflammasome activation in pubertal mice. Food and Chemical Toxicology, 2021, 148: 111944.

[20] Li X. S., Yao Z. L., Yang D. C., Jiang X. W., Sun J. X., Tian L. M., Hu J., Wu. B. Y., Bai W. B. Cyanidin-3-O-glucoside restores spermatogenic dysfunction in cadmium-exposed pubertal mice via histone ubiquitination and mitigating oxidative damage. Journal of Hazardous Materials, 2020, 387: 121706.

[21] Li X. S., Zhang L., Peng Z. Y., Zhao Y. Q., Wu K. Y., Zhou N., Yan Y., Ramaswamy H. S., Sun J. X., Bai W. B. The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity. Food Chemistry., 2020, 333: 127455.

[22] Li X. S., Yao Z. L., Jiang X. W., Sun J. X., Ran G. J., Yang X., Zhao Y. Q., Yan Y., Chen Z. S., Tian L. M., Bai W. B. Bioactive compounds from Cudrania tricuspidata: A natural anticancer source. Critical Reviews in Food Science and Nutrition., 2020, 60: 494-514.

[23] Li X. S., Guo J. T., Jiang X. W., Sun J. X., Tian L. M., Jiao R., Tang Y. G., Bai W. B. Cyanidin-3-O-glucoside protects against cadmium-induced dysfunction of sex hormone secretion via the regulation of hypothalamus-pituitary-gonadal axis in male pubertal mice. Food and Chemical Toxicology, 2019, 129: 13-21.

[24] Jiang X. W., Zhu C. J., Li X. S. (co-first author), Sun J. X., Tian L. M., Bai W. B. Cyanidin-3-O-glucoside at low doses protected against 3-chloro-1,2-propanediol induced testis injury and improved spermatogenesis in male rats. Journal of Agricultural and Food Chemistry., 2018, 66: 12675-12684.

[25] Jiang X. W., Li X. S. (co-first author), Zhu C. J., Sun J. X., Tian L. M., Chen W., Bai W. B. The target cells of anthocyanins in metabolic syndrome. Critical Reviews in Food Science and Nutrition. 2019, 59: 921-946.

[26] Li X. S., Jiang X. W., Sun J. X., Zhu C. J., Bai W. B. Recent advances of medical foods in China: The opportunities and challenges under standardization. Food and Chemical Toxicology, 2018, 119: 342-354.

[1] “十四五”国家重点研发计划子课题，2024-2027，90万

[2] 广州市重点研发计划，杨梅果渣高值化利用关键技术研发与应用，2025-2027，100万

[3] 广东省农村科技特派员项目，2024-2027，24万

[4] 广东省基础与应用基础基金自然科学基金面上项目，花色苷膳食对高脂高果糖饮食诱导的代际遗传效应的干预研究，2023-2025，10万

[5] 中国博士后科学基金面上资助，2023-2024，8万

[6] 暨南大学附属第六医院科研启动项目，2022-2024，15万

[1] 白卫滨, 白顺, 李旭升, 陈嘉莉, 王晓涵, 蒋鑫炜, 蔡冬宝. 花色苷在冷冻保存精子中的应用、精子冷冻保存液, 2021-12-24, 中国, CN114223649A. 授权.

[2] 白卫滨, 焦睿, 袁洋冰, 李旭升, 李娅雯, 朱远琴, 梁灏甄. 花色苷衍生物用于制备治疗胆固醇代谢异常的药物的应用, 2021-10-12, 中国, CN113797217A. 授权.

[3] 白卫滨, 滕昭军, 孙建霞, 李旭升, 王超, 曾颖钰. 一种含花色苷果酒的护色发酵的方法, 2021-07-23, 中国, CN113549515A. 授权.

[4] 白卫滨, 杨达城, 蒋鑫炜, 田灵敏, 孙建霞, 李旭升, 陈嘉莉. 矢车菊素-3-O-葡萄糖苷在制备治疗和/或预防子宫内膜增生疾病的药物中的应用, 2020-08-04, 中国, CN111973611A. 授权.

[5] 白卫滨, 冉国敬, 孙建霞, 蒋鑫炜, 李旭升, 田灵敏, 焦睿. 一种利用中压液相色谱从桑葚中制备矢车菊素-3-葡萄糖苷的方法, 2018-07-03, 中国, CN109053833A 授权.

[1] 中国果酒科创高层次人才

[2] 《食品研究与开发》第二、三届青年编委