基于肠道菌群的黄酮类化合物生理功能研究进展  

Research Advances on the Physiological Function of Flavonoids Based on Gut Microbiota

作　　者：李涛 李绮丽[1,2,4,5] 张群 赖灯妮[1,2] 邓放明 单杨 Li Tao;Li Qili;Zhang Qun;Lai Dengni;Deng Fangming;Shan Yang(Hunan Academy of Agruicultural Sciences,Changsha 410125;Hunan Agricultural Product Processing Institute,Changsha 410125;College of Food Science and Technology,Hunan Agriculture University,Changsha 410128;Hunan Key Laboratory of Fruits&Vegetables Storage,Processing,Quality and Safety,Changsha 410125;Hunan Province International Joint Lab on Fruits&Vegetables Processing,Quality and Safety,Changsha 410125)

机构地区：[1]湖南省农业科学院,长沙410125 [2]湖南省农产品加工研究所,长沙410125 [3]湖南农业大学食品科学技术学院,长沙410128 [4]果蔬贮藏加工与质量安全湖南省重点实验室,长沙410125 [5]湖南省果蔬加工与质量安全国际科技创新合作基地,长沙410125

出　　处：《中国食品学报》2022年第2期357-368,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省自然科学基金青年科学基金项目(2020JJ5295);湖南省农业科技创新资金项目(2020CX51,2019JG01);湖南省科技厅重点领域研发技术项目(2019NK2041)。

摘　　要：黄酮类化合物是一类具有2-苯基色原酮结构的多酚化合物,广泛存在于水果、蔬菜、茶叶中,具有抗氧化、降血脂、调节血糖和抑制炎症等功效。大量研究证实黄酮类化合物在体内的代谢吸收和生理功能的发挥与肠道菌群密切相关。本文从肠道菌群的结构和功能,参与代谢的微生物种类及产物,代谢酶的种类和活性等方面阐述黄酮化合物与肠道菌群间的相互作用,总结黄酮类化合物通过调节肠道菌群预防肥胖、糖尿病、肠易激综合症、心血管疾病和阿尔兹海默症等多种疾病的机制,为黄酮类化合物在功能食品上的应用提供理论依据。Flavonoids are a kind of polyphenolic compounds with 2-phenyl flavone structure,which are widely found in fruits,vegetables and tea leaves,and have the functions of anti-oxidation,reducing blood lipids,regulating blood glucose and inhibiting inflammation.Numerous studies have corroborated that the metabolic absorption and physiological function of flavonoids in vivo are closely related to gut microbiota.In this paper,we elucidated the interaction between flavonoids and gut microbiota from the structure and function of gut microbiota,types and products of microorganisms involved in metabolism,types and activities of metabolic enzymes and other aspects,summarized the mechanism of flavonoids in preventing obesity,diabetes,irritable bowel syndrome,cardiovascular disease and Alzheimer's disease by regulating gut microbiota,so as to provide theoretical basis for the application of flavonoids in functional foods.

关 键 词：黄酮类化合物 肠道菌群 相互作用 疾病 机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]