多酚类化合物结构对其与蛋白相互作用影响研究进展

Structure-Activity Relationships of Polyphenols Interacting with Proteins

多酚类化合物作为一种重要的天然产物,具有多种潜在的有益功效,其与蛋白质相互作用的构效关系一直是天然产物化学领域研究的重点。多酚与蛋白质可以产生一系列共价与非共价相互作用,在食品、医药、生物领域得到了广泛应用。同时,多酚的结构对其与蛋白质相互作用存在较大影响。该文对多酚类化合物与蛋白质相互作用机制及常见研究方法进行简述,并综述常见的、重要的多酚类化合物,即酚酸类、黄酮类、儿茶素类、芪类化合物结构与蛋白质相互作用关系,最后对多酚类化合物与蛋白质相互作用的构效关系研究未来方向进行展望。

As an important natural product,polyphenols have a variety of potential beneficial effects.The structure-activity relationship between polyphenols and proteins has been the focus of research in the field of natural product chemistry.Polyphenols and proteins can generate a series of covalent and non-covalent interactions,which are widely used in food,medicine,and biology.Meanwhile,the structure of polyphenols largely influences their interaction with proteins.This paper briefly reviewed the mechanisms of polyphenolic-protein interactions and common research methods,reviewed the structure-protein interactions of common and important polyphenolic compounds,i.e.,phenolic acids,flavonoids,catechins,astragalosides,and finally provided an outlook on the future direction of conformational studies of polyphenolic-protein interactions.