馬高興，博士，教授，碩士生導(dǎo)師，食品科學(xué)與工程學(xué)院副院長(zhǎng)
郵箱：magaoxing90@163.com
教育經(jīng)歷：
2017.09-2018.09，馬薩諸塞州立大學(xué)阿姆斯特分校，聯(lián)合培養(yǎng)；
2015.09-2018.12，南京農(nóng)業(yè)大學(xué)，食品科學(xué)技術(shù)學(xué)院，博士；
2012.09-2015.06，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，碩士；
2008.09-2012.06，南京農(nóng)業(yè)大學(xué)，食品科學(xué)技術(shù)學(xué)院，學(xué)士。
工作經(jīng)歷：
2025.12-至今，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，副院長(zhǎng)。
2025.09-2025.12，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，副院長(zhǎng)（掛職）；
2023.11-2025.09，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，院長(zhǎng)助理；
2019.01-至今，南京財(cái)經(jīng)大學(xué)，食品科學(xué)與工程學(xué)院，講師/副教授/教授。
教學(xué)工作：
主講《食品營(yíng)養(yǎng)與衛(wèi)生學(xué)》、《食品營(yíng)養(yǎng)學(xué)》課程，參編《現(xiàn)代食用菌深加工》教材1部，主持教改項(xiàng)目2項(xiàng)，指導(dǎo)國(guó)家級(jí)大學(xué)生創(chuàng)新創(chuàng)業(yè)項(xiàng)目1項(xiàng)、省級(jí)大學(xué)生創(chuàng)新創(chuàng)業(yè)項(xiàng)目3項(xiàng)、江蘇省研究生科研創(chuàng)新計(jì)劃3項(xiàng)，發(fā)表教改論文2篇，指導(dǎo)校優(yōu)秀本科畢業(yè)論文2項(xiàng)，2名碩士研究生獲國(guó)家獎(jiǎng)學(xué)金。
研究領(lǐng)域及方向
食用菌等農(nóng)產(chǎn)品營(yíng)養(yǎng)、功能品質(zhì)評(píng)價(jià)及作用機(jī)理
主持科研項(xiàng)目（在研）
1.國(guó)家自然科學(xué)基金，面上項(xiàng)目，基于腸粘液“粘滯效應(yīng)”解析杏鮑菇多糖調(diào)控糖代謝健康效應(yīng)的營(yíng)養(yǎng)作用機(jī)理，50萬元
2.“十四五”國(guó)家重點(diǎn)研發(fā)計(jì)劃，青年科學(xué)家項(xiàng)目，香菇多維時(shí)空品質(zhì)評(píng)價(jià)及精準(zhǔn)調(diào)控關(guān)鍵技術(shù)研究，200萬元
3.江蘇省重點(diǎn)研發(fā)計(jì)劃（現(xiàn)代農(nóng)業(yè)），重點(diǎn)項(xiàng)目（青年科學(xué)家），植物-菌物基重組技術(shù)及增材制造關(guān)鍵技術(shù)研究，300萬元
4.國(guó)家自然科學(xué)基金，面上項(xiàng)目，腸道粘蛋白MUC2介導(dǎo)杏鮑菇多糖免疫增強(qiáng)功能作用機(jī)理研究，50萬元
代表性成果
1.論文（近兩年）
(1) Duan Yaning, Yu Yunyan, Pan Hongshan, Bao Ruotong, Zhang Ran, Hu Qiuhui,Ma Gaoxing*. Novel anti-obesity mechanisms ofPleurotus eryngii: based on the regulatory effects of potential key gut microbiota and associated metabolites.Food Bioscience, 2025, 74, 107874.
(2) 周璐,馬寧,胡秋輝,俞云燕,段亞寧,蘇安祥,馬高興*.基于氨基酸及理化性質(zhì)差異分析香菇水提物的加工適宜性.食品工業(yè)科技, 2025, DOI: 10.13386/j.issn1002-0306.2025040328.
(3) Li Xinyi, Tao Qi, Hu Qiuhui, Hou Tao, Yu Yunyan, Duan Yaning,Ma Gaoxing*. The positive effect of a novel protein fromPleurotus eryngiion improving colitis-exploring potential mechanisms from the perspective of intestinal metabolism.Food & Function, 2025, 16, 6660-6670.
(4) 俞云燕,馬高興*,段亞寧,陶琦,李辛奕,胡秋輝,馬寧.基于氨基酸及其理化特性分析食用菌替代蛋白的潛力.中國(guó)農(nóng)業(yè)科學(xué), 2025, 58(15): 3097-3117.
(5) Ma Sai, Duan Yaning, Yu Yunyan, Hu Qiuhui, Tao Qi, Li Xinyi, Benard Muinde Kimatu,Ma Gaoxing*. Effects and mechanisms ofPleurotus eryngiipolysaccharide on intestinal barrier damage: based on the perspective of its interaction with intestinal mucus during gut digestion.Journal of Agricultural and Food Chemistry, 2025, 73(13), 7755-7773.
(6) Tao Qi, Li Xinyi, Ma Sai, Hu Qiuhui,Ma Gaoxing*. A comparison study on compounding oat β-glucan ontoPleurotus eryngiiprotein by using different methods: In vitro digestion and fermentation characteristics.Food Hydrocolloids, 2025, 160, 110848.
(7) Yu Yunyan, Duan Yaning, Ma Sai, Hu Qiuhui,Ma Gaoxing*. Research progress on the mechanism of functional activity of edible fungi polysaccharides-focusing intestinal mucus as a key and entry point.Food & Medicine Homology, 2025, 2: 9420042.
(8) Ma Gaoxing, Li Xinyi, Tao Qi, Ma Sai, Du Hengjun, Hu Qiuhui, Xiao Hang*. Impacts of preparation technologies on biological activities of edible mushroom polysaccharides – novel insights for personalized nutrition achievement.Critical Reviews in Food Science and Nutrition, 2025, 65(15): 2898-2920.
(9) Li Xinyi, Tao Qi, Hu Qiuhui, Ma Ning,Ma Gaoxing*. In vitro gastrointestinal digestion and fecal fermentation ofPleurotus eryngiiprotein extracted using different methods-insights for the utilization of edible mushroom-based proteins as novel nutrient and functional component.Food & Function, 2024, 15: 8865-8877.
(10) Ma Gaoxing, Tao Qi, Li Xinyi, Han Yanhui, Du Hengjun, Hu Qiuhui, Xiao Hang*. Metabolomics study of dietaryPleurotus eryngiiβ-type glycosidic polysaccharide on colitis induced by dextran sodium sulfate in mice-Exploration for the potential metabolic indicators in urine and serum.Food Chemistry, 2024, 458: 140195.
(11) Ma Gaoxing, Ma Sai, Du Hengjun, Li Xinyi, Tao Qi, Hu Qiuhui, Xiao Hang*. Interactions between intestinal microbial fermentation products ofPleurotus eryngiipolysaccharide with gut mucus.Food & Function, 2024,15: 1476-1488.
(12) Wang Han, Ma Sai, Alfred Mugambi Mariga, Hu Qiuhui, Xu Qian, Su Anxiang, Ma Ning,Ma Gaoxing*.Structural characterization and anti-inflammatory activities of novel polysaccharides obtained fromPleurotus eryngii.Food Science and Human Wellness, 2024, 13(5): 3031-3042.
2.榮譽(yù)、獎(jiǎng)勵(lì)及其他
(1) 江蘇省科學(xué)技術(shù)進(jìn)步獎(jiǎng)一等獎(jiǎng)，2019，食用菌精深加工關(guān)鍵技術(shù)創(chuàng)新與應(yīng)用（7/11）
(2) 2024年江蘇省青年科技人才托舉工程
(3) 中國(guó)農(nóng)業(yè)工程學(xué)會(huì)，農(nóng)產(chǎn)品質(zhì)量與營(yíng)養(yǎng)工程專業(yè)委員會(huì)，委員
(4) 南京財(cái)經(jīng)大學(xué)教學(xué)公開賽二等獎(jiǎng)，2021，食品營(yíng)養(yǎng)學(xué)
(5) 南京財(cái)經(jīng)大學(xué)高端人才支持計(jì)劃，2023，學(xué)科領(lǐng)軍人才
(6) 食品工業(yè)科技，F(xiàn)ood & Medicine Homology, Journal of Future Foods, Food Innovation and Advances青年編委
(7) International Journal of Biological Macromolecules期刊編委
