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茶叶科学 ›› 2019, Vol. 39 ›› Issue (2): 203-210.doi: 10.13305/j.cnki.jts.2019.02.010

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茶多酚与多糖的相互作用:作用机理及功能特性变化研究进展

祝琳1, 吴龙1, 陈小强1,*, 陈学玲2, 吴正奇1, 石勇1,*   

  1. 1. 湖北工业大学生物工程与食品学院,湖北 武汉430068;
    2. 湖北省农业科学院农产品加工与核农技术研究所,湖北 武汉 430068
  • 收稿日期:2018-08-20 发布日期:2019-06-13
  • 通讯作者: *biomed528@163.com;1304074255@qq.com
  • 作者简介:祝琳,女,硕士研究生,主要从事茶叶精深加工及天然产物研究。
  • 基金资助:
    国家自然科学基金(No.31871813)

Interaction between Tea Polyphenols and Polysaccharides: Progress in Research on Mechanism and Function

ZHU Lin1, WU Long1, CHEN Xiaoqiang1,*, CHEN Xueling2, WU Zhengqi1, SHI Yong1,*   

  1. 1. College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China;
    2. Agricultura1 Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center, Wuhan 430068, China;
  • Received:2018-08-20 Published:2019-06-13

摘要: 茶多酚具有抗氧化、抗肿瘤、抗辐射等多种生物活性,与环糊精、黑木耳多糖或壳聚糖等多种多糖作用后,功能活性增强,但相互作用的过程与机理尚不明确。因此,对茶多酚与多糖的结构及其相互作用的研究显得尤为重要。近几年,关于茶多酚与多糖之间相互作用的研究日益增多,本文介绍了茶多酚和多糖的分类及结构,概括了多糖与茶多酚之间的相互作用类型、影响因素及研究方法,针对二者之间的相互作用对茶多酚功能特性的影响进行了综述,为后续研究二者与其他活性物质相互作用以及功能特性变化等方面提供参考。

关键词: 多糖, 茶多酚, 相互作用

Abstract: Tea polyphenols (TP) have various biological activities including anti-oxidation, anti-tumor, anti-cancer, anti-virus and the enhancement of non-specific immunity of human body. After combining with various polysaccharides such as cyclodextrin, black fungus polysaccharide or chitosan, some biological activities of TP can be strengthened. However, the mechanism of the interaction between TP and polysaccharides still remains unclear. Therefore, it is of great importance to explore the structure and interaction between TP and polysaccharides. Recently, an increasing number of researches were reported on the interaction between TP and polysaccharides. Generally, this review introduced the classification and structure of TP and polysaccharides, then summarized the types, influencing factors, research methods and function of interactions between TP and polysaccharides, which provided a reference for the subsequent study of the interaction between TP and polysaccharides with other active substances and changes in functional properties.

Key words: polysaccharides, tea polyphenols, interaction

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