姓名：刘臣

管理类别：教学科研系列

所在单位：四川农业大学园艺学院 茶学系

学位：营养与毒理学博士（瓦赫宁根大学, 2022）

导师类别：硕士研究生导师

资格与荣誉：European Registered Toxicologist (ERT, 2023), 中国毒理学会食品毒理学专业委员会委员，第二届农业食品前沿国际学术研讨会“优秀青年学者”汇报，院级优秀班主任等

讲授课程：《茶叶深加工学》、《田间试验与统计分析》

主要研究领域

· 茶叶功能成分与人体健康

· 功能食品的开发与评价

· 茶叶加工与品质化学

学习与工作经历

· 2011.09–2015.06 西北农林科技大学，本科

· 2015.09–2018.06 中国农业科学院植物保护研究所，硕士

· 2018.11–2022.06 瓦赫宁根大学，博士

· 2022.08–至今 四川农业大学园艺学院茶学系任教，讲师（特聘副教授）

主持科研项目

· 2026–2028 年：主持，四川省留学回国人员科技活动项目择优资助（优秀类）

· 2025–2027 年：主持，四川省微生物省重点实验室开放课题

· 2025–2027 年：主持，拉萨市科技局重点研发项目

· 2024–2026 年：主持，四川农业大学自主探索项目

· 2024–2025 年：主持，四川省科技厅国际合作项目

· 2023–2025 年：主持，茶树生物学与资源利用国家重点实验室开放课题

· 2022–2027 年：主持，四川农业大学“学术骨干计划”科研启动基金

学术兼职

· Journal of Future Foods、Food & Medicine Homology、Agricultural Products Processing and Storage、《茶叶通报》等期刊青年编委

· Journal of Agricultural and Food Chemistry, Food Chemistry, Food Research International, npj Science of Food, Journal of Future Foods, Journal of Integrative Agriculture, Food Quality and Safety, Molecular Nutrition and Food Research等国际期刊审稿人

· Frontiers in Microbiology 客座编辑

学术会议报告

1. 14th Asian Congress of Nutrition. 《In vitro and in silico based approach to study Nrf2 induction by EGCG and its colonic metabolites》

2. 第十三届茶学青年科学家学术研讨会。《藏茶及茶褐素调控铁死亡与肠道菌群代谢改善肠屏障损伤》

3. 第三届食品研究与创新发展论坛。《The bitter, the better? —— 老鹰茶 (Litsea coreana) 缓解线粒体损伤的机制及其关键物质探析》

4. 第三届食品与医药青年科学家学术研讨会。《药食两用茶叶关键成分介导的铁死亡与线粒体保护的抗炎机制研究》

5. 第三届全国茶叶化学与健康大会。《Widely targeted metabolomic study to analyze sensory quality of a high-grade Chinese green tea (Camellia sinensis Zhuyeqing cha) manufactured using different tea plant cultivars》

6. 第十二届海峡两岸暨港澳茶业学术研讨会。《Use of Physiologically Based Kinetic Modeling-Based Reverse Dosimetry to Predict In Vivo Nrf2 Activation by EGCG and Its Colonic Metabolites in Humans》

7. 第二届农业食品前沿国际学术研讨会。《茶褐素调控铁死亡与肠道菌群代谢缓解DSS诱导的结肠炎》

代表性学术论文（第一或通讯作者）

1. Liu Chen* et al. (2026). Specialized Tea Germplasm for Food Innovation: Chemical Signatures, Quality Formation, Processing Stability, and Functional Product Development. Food Reviews International, IF: 6.8. 新锐二区TOP

2. Chen Shengxiang, […] , Liu Chen*. (2026). Dominant fungi during pile-fermentation of Ya’an Tibetan dark tea: Comparative effects of representative strains on non-volatile constituents and taste characteristics. Journal of Food Composition and Analysis, IF: 5.3. 新锐二区TOP

3. Liao Yihong, […] , Liu Chen*. (2026). Theabrownin alleviates DSS-induced colitis by attenuating iron-redox imbalance and ferroptosis susceptibility, Food Bioscience, IF: 6.2. 新锐一区TOP

4. Huang Xiong, […] , Liu Chen*. (2026). Ultrasound extraction and bioactive flavonoid profiling of Alsophila spinulosa leaves across maturity stages. Ultrasonics Sonochemistry, IF: 10.2. 中科院一区

5. Yu Hao, […] , Liu Chen*. (2026). (-)-Epicatechin and inflammation: Unraveling the role of microbial metabolites and interindividual metabolic variability. Frontiers in Microbiology, IF: 5.8. 中科院二区

6. Liu Chen et al. (2026). Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling. Food Chemistry: X, IF: 9.2. 中科院一区

7. Liu Chen et al. (2026). Comparative non-volatile composition, sensory quality, and ferroptosis-targeted anti-inflammatory activity of instant green tea powders from green- and purple-leaf cultivars. Food Chemistry, IF: 10.4. 中科院一区

8. Zhang Ting, […] , Liu Chen*. (2025). Multi-omics network analysis of flavour formation in golden-flowered Tibetan dark tea processed by “flowering” using raw materials with different fermentation degrees. Food Chemistry, IF: 10.4. 中科院一区

9. Chen Shengxiang, […] , Liu Chen*. (2025). Multi-omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation. Food Research International, IF: 8.8. 中科院一区

10. Liu Chen* et al. (2025). Current and emerging issues in chemical food safety. Current Opinion in Food Science, IF: 8.2. 中科院一区

11. Liu Chen et al. (2025). Tibetan dark tea theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites. Food Chemistry, IF: 10.4 中科院一区

12. Liu Chen et al. (2025). Theabrownin: The “rich hue” of Chinese dark tea, its extraction, and role in regulating inflammation and immune response. Food Research International, IF: 8.8. 中科院一区

13. Liu Chen et al. (2025). Cultivar-dependent variation in metabolomic profiles and sensory characteristics of Zhuyeqing green tea (Camellia sinensis). Food Bioscience, IF: 6.2. 中科院二区TOP

14. Liu Chen* et al. (2024). Gut microbiota-mediated metabolism of green tea catechins and the biological consequences: An updated review. Critical Reviews in Food Science and Nutrition, IF: 10.2. 中科院一区

15. Liu Chen* et al. (2023). New approach methodologies (NAMs) to study microbiome–host interactions. Current Opinion in Toxicology, IF: 6.1. 中科院三区

16. Liu Chen* et al. (2022). Use of physiologically based kinetic modeling-based reverse dosimetry to predict in vivo Nrf2 activation by EGCG and its colonic metabolites in humans. Journal of Agricultural and Food Chemistry, IF: 5.9. 中科院一区

17. Liu Chen* et al. (2022). Intra- and inter-individual differences in the human intestinal microbial conversion of (-)-epicatechin and bioactivity of its major colonic metabolite 5-(3′,4′-dihydroxy-phenyl)-γ-valerolactone in regulating Nrf2-mediated gene expression. Frontiers in Nutrition, IF: 6.6. 中科院二区

18. Liu Chen* et al. (2022). The gut microbial metabolite pyrogallol is a more potent inducer of Nrf2-associated gene expression than its parent compound green tea (-)-epigallocatechin gallate. Nutrients, IF: 6.7. 中科院二区TOP

19. Liu Chen* et al. (2020). Interindividual differences in human intestinal microbial conversion of (-)-epicatechin to bioactive phenolic compounds. Journal of Agricultural and Food Chemistry, IF: 5.3. 中科院一区

20. Liu Chen* et al. (2020). Interindividual differences in human in vitro intestinal microbial conversion of green tea (-)-epigallocatechin-3-O-gallate and consequences for activation of Nrf2-mediated gene expression. Molecular Nutrition and Food Research, IF: 5.9. 中科院一区