蛋白质与多酚相互作用研究进展  

Recent research progress on interactions between polyphenols and proteins

作　　者：刘夫国[1] 马翠翠[1] 王迪[1] 高彦祥[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品与发酵工业》2016年第2期282-288,共7页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(No.31371835)

摘　　要：植物多酚因其独特的化学结构而具有抗肿瘤、抗氧化、抑菌、抗病毒等多种生理功能,在农业、食品、医药等领域得到了广泛应用。多酚可以与蛋白质形成复合物从而导致2种化合物的结构、功能和营养特性的变化。影响蛋白质与多酚非共价相互作用的因素包括温度、p H、蛋白质的类型和浓度,以及酚类化合物的类型和结构。与非共价相互作用相比,蛋白质与多酚共价相互作用将不可逆地改变2种分子的理化性质和功能特性。文中介绍了蛋白质和多酚之间相互作用的生化机制,讨论了用于研究蛋白质与多酚相互作用的方法及所面临的主要挑战。同时,指出了分析蛋白质-多酚产物应考虑的主要问题。Because of its unique chemical structure,plant polyphenol has a variety of physiological functions,such as anti-tumor,anti-oxidation,anti-bacterial,anti-viral,et al. Polyphenols have been widely used in the fields of agriculture,food and medicine. Polyphenols can make complexes with proteins which leading the changes in the structure,functional and nutritional properties of the two compounds. Polyphenol – protein interactions depend on several factors,such as temperature,pH,structure and concentration of proteins,as well as the type and structure of the phenolic compounds. Compared with the non-covalent interactions,covalent interactions between protein and polyphenols will irreversibly alter the physicochemical properties and functional characteristics of the two molecules.This article described the biochemical mechanisms of interaction between proteins and polyphenols,discussed methods for the study of the interactions and the main challenges faced. Meanwhile,it also pointed out the main issues to be considered when analyzing the complexes. This article gives a better understanding of the functional consequences of these interactions on food / biological systems.

关 键 词：蛋白质 多酚 相互作用 机理 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]