文献类型：期刊文献

中文题名：食品微生物学“新工科”能力培养探索——以虚拟筛选技术从马尾藻活性成分中筛选FtsZ抑制剂为例

英文题名：Exploration of “New Engineering Education” Competency Cultivation in Food Microbiology:A Case Study of Screening FtsZ Inhibitors from Seaweed Bioactive Compounds Using Virtual Screening Technology

作者：周龙建[1];何俊杰[1];刘唤明[1];陈忠琴[1];刘阳[1];张静[1];贾学静[1];宋兵兵[1]

机构：[1]广东海洋大学,广东湛江524088

年份：2025

卷号：52

期号：16

起止页码：155

中文期刊名：广东化工

外文期刊名：Guangdong Chemical Industry

基金：广东海洋大学教育教学改革项目(PX-972023143);广东海洋大学教育教学改革项目(PX-972024181);大学生创新训练项目(S202210566017);广东省本科高校教学质量与教学改革工程建设项目(粤教高函[2023]4号);广东省2021年度省级一流本科课程(粤教高函[2022]10号);广东省本科高校教学质量与教学改革工程(粤教高函[2020]19号)。

语种：中文

中文关键词：食品微生物学;分子对接;天然产物;FtsZ蛋白;教学改革

外文关键词：food microbiology;molecular docking;natural product;FtsZ protein;teaching reform

中文摘要：传统食品微生物学实验教学多聚焦于基础的微生物培养与检测技术,对分子层面的教学及科研思维培养关注不足。鉴于此,本研究设计了以虚拟筛选技术从马尾藻活性成分中筛选金黄色葡萄球菌丝状温度敏感蛋白Z(FtsZ)抑制剂为内容的实验项目。通过该实验的开展,学生能够系统掌握分子对接技术的基本操作技能,深入理解天然产物与靶蛋白之间的相互作用机制,进而显著提升对食品微生物学的学习兴趣。同时,本实验设计为虚拟筛选技术在食品微生物学教学中的应用提供了切实可行的参考范例,有助于推动食品微生物学“新工科”能力培养模式的探索与创新。

外文摘要：Traditional experimental teaching in food microbiology predominantly focuses on fundamental microbial cultivation and detection techniques,often neglecting molecular-level instruction and the cultivation of scientific research thinking.In light of this,we designed an experimental project centered on virtual screening technology to identify inhibitors of the filamentous temperature-sensitive protein Z(FtsZ)in Staphylococcus aureus from seaweed-derived bioactive compounds.Through this experiment,students systematically acquired basic operational skills in molecular docking and gained an in-depth understanding of the interaction mechanisms between natural bioactive compounds and target proteins,thereby significantly enhancing their interest in food microbiology.Furthermore,this experimental design provides a practical reference for the application of virtual screening technology in food microbiology education,contributing to the exploration and innovation of the“New Engineering Education”competency cultivation model in food microbiology.