多酚与蛋白质相互作用的研究进展

Research process of interaction between polyphenols and proteins

中文关键词:  多酚类物质  膳食蛋白  酶  转录因子  相互作用

英文关键词:polyphenols  dietary proteins  kinases  transcription factors  interaction

中文摘要:

      蛋白质是人体必须的营养素, 也在调控人体生物学功能中扮演了重要的角色。多酚类物质能和食品体系中的膳食蛋白发生相互作用, 影响蛋白质的功能特性和营养价值, 也能与生物体内激酶、转录因子、受体等功能蛋白相互作用, 调控不同信号通路中靶基因的表达, 进而发挥健康效应。本文综述了多酚类物质与膳食蛋白及体内功能蛋白相互作用的研究现状, 分析了多酚与蛋白的互作机制及常用的研究方法, 以期为进一步揭示多酚类物质的生理功能, 拓展多酚类物质在食品和医药领域中的应用提供参考依据。

英文摘要:

      Protein is an essential nutrient for the human body and also plays an important role in regulating human biological functions. Polyphenols can interact with dietary proteins in the food system, affecting their functional properties and nutritional values. It can also interact with functional proteins such as kinases, transcription factors, receptors in the body, and regulate the expression of target genes in different signaling pathways, thereby exerting health effects. This article reviewed the research status of the interactions between polyphenols and dietary proteins and functional proteins in the body, and analyzed the interaction mechanism and common research methods of polyphenols and proteins, in order to provide a reference basis for further revealing the physiological functions of polyphenols and expanding the application of polyphenols in the food and pharmaceutical fields.