Yi-Jie Liu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Yi-Jie Liu has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Jian-Hui Ye
Tea Research Institute, Zhejiang University, Hangzhou 310058, China
2 shared publications - Aaron Thong
Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore
1 shared publication - An Yan
Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Tea Research Institute, Zhejiang University
1 shared publication Chen-Lu Miao
1 shared publication- Chunyang Li
College of Agriculture and Biotechnology, Zhejiang University , Hangzhou 310058
1 shared publication - Jia-Ying Chen
Tea Research Institute, Zhejiang University, Hangzhou 310013, China
1 shared publication
Latest Publications
- Open Access
- 14 October 2026
- Published by National Academy of Sciences in Proceedings of the National Academy of Sciences
- Vol. 123 (42)
Shading enhances Se accumulation in tea leaves through promoting CsMYB7-like-mediated conversion of Se (VI) to Se (IV)
Limited selenium (Se) accumulation in agricultural products contributes to widespread dietary Se deficiency, posing a global nutritional threat. Efficient agronomic strategies to enhance Se biofortification in crops are still lacking. Here, we reveal the synergistic effects of shading and Se nanoparticles application on Se biofortification in tea leaves. Field experiments demonstrate that shading enhances Se accumulation in tea leaves under sufficient Se supply, through activating Se metabolism pathway. We identify CsAPR1 functions at the early stage of Se assimilation, catalyzing the reduction of Se (VI). The transcription of CsAPR1 is activated by CsMYB7-like and is further promoted by shading through interaction with CsbHLH70. Under sunlight, CsHY5 competes with CsbHLH70 for binding to CsMYB7-like, thereby attenuating CsMYB7-like-mediated transcription of CsAPR1 and suppressing Se accumulation in tea plants. Our findings reveal the molecular mechanisms underlying shade-induced enhancement of Se biofortification, offering insights and strategies for Se-enriched crop production.
- 14 October 2026
- Published by National Academy of Sciences in Proceedings of the National Academy of Sciences
- Vol. 123 (42)
Open AccessShading enhances Se accumulation in tea leaves through promoting CsMYB7-like-mediated conversion of Se (VI) to Se (IV)
Limited selenium (Se) accumulation in agricultural products contributes to widespread dietary Se deficiency, posing a global nutritional threat. Efficient agronomic strategies to enhance Se biofortification in crops are still lacking. Here, we reveal the synergistic effects of shading and Se nanoparticles application on Se biofortification in tea leaves. Field experiments demonstrate that shading enhances Se accumulation in tea leaves under sufficient Se supply, through activating Se metabolism pathway. We identify CsAPR1 functions at the early stage of Se assimilation, catalyzing the reduction of Se (VI). The transcription of CsAPR1 is activated by CsMYB7-like and is further promoted by shading through interaction with CsbHLH70. Under sunlight, CsHY5 competes with CsbHLH70 for binding to CsMYB7-like, thereby attenuating CsMYB7-like-mediated transcription of CsAPR1 and suppressing Se accumulation in tea plants. Our findings reveal the molecular mechanisms underlying shade-induced enhancement of Se biofortification, offering insights and strategies for Se-enriched crop production.
- 2 September 2026
- Published by Elsevier in Current Opinion in Food Science
- Vol. 72
From matrix release to neural signaling: a multi-scale framework for polyphenol-induced oral sensations
- 2 September 2026
- Published by Elsevier in Current Opinion in Food Science
- Vol. 72
From matrix release to neural signaling: a multi-scale framework for polyphenol-induced oral sensations
- Open Access
Correlation Analysis and Spiking Validation of Flavor Compounds Modulating Bitterness and Astringency in Jasmine Tea
To elucidate the chemical basis underlying bitterness and astringency modulation in jasmine tea, four green tea bases and their corresponding jasmine teas were analyzed using weighted gene co-expression network analysis (WGCNA) combined with spiking validation experiments. WGCNA revealed that catechin, gallocatechin gallate, aspartic acid (Asp), glutamic acid (Glu), arginine (Arg), and alanine (Ala) were positively associated with sweetness and umami but negatively associated with bitterness and astringency. Spiking experiments showed that taste modulation was both concentration- and matrix-dependent. Glu and Asp effectively reduced bitterness at suitable concentrations, whereas the effects of theanine and Arg varied among tea matrices. Bitterness and astringency of jasmine tea infusion are modulated by the combined effects of the chemical matrix of tea base, providing a theoretical basis for tea-base selection and jasmine tea flavor optimization.
Open AccessCorrelation Analysis and Spiking Validation of Flavor Compounds Modulating Bitterness and Astringency in Jasmine Tea
To elucidate the chemical basis underlying bitterness and astringency modulation in jasmine tea, four green tea bases and their corresponding jasmine teas were analyzed using weighted gene co-expression network analysis (WGCNA) combined with spiking validation experiments. WGCNA revealed that catechin, gallocatechin gallate, aspartic acid (Asp), glutamic acid (Glu), arginine (Arg), and alanine (Ala) were positively associated with sweetness and umami but negatively associated with bitterness and astringency. Spiking experiments showed that taste modulation was both concentration- and matrix-dependent. Glu and Asp effectively reduced bitterness at suitable concentrations, whereas the effects of theanine and Arg varied among tea matrices. Bitterness and astringency of jasmine tea infusion are modulated by the combined effects of the chemical matrix of tea base, providing a theoretical basis for tea-base selection and jasmine tea flavor optimization.