胶原蛋白与多酚相互作用机理研究及应用进展

Study on mechanism of interaction between collagen and polyphenols and progress

胶原蛋白和多酚均为食品中重要的功能物质,二者间能发生相互作用形成复合物。胶原蛋白与多酚的交联结合提高了多酚的稳定性,从而改善了其生物利用度。复合物形成过程中也伴随着胶原蛋白结构和价键的改变,于是复合物的性质会在胶原蛋白的基础上发生相应的变化。胶原蛋白-多酚复合物的抗氧化性、抑菌性、热稳定性及机械性能等性能较突出,因此是近年来食品工业、生物医药等领域的研究热点。该文从胶原蛋白与多酚相互作用出发,主要阐述了二者形成复合物的相互作用机理及影响相互作用的内、外部因素,总结了近几年复合物的生物活性及应用的研究进展,并基于现有研究进行总结展望。

Collagen and polyphenols are both important functional substances in food,and they can interact with each other to form complexes.The cross-linking of collagen and polyphenols improves the stability of polyphenols,thus improving their bioavailability.The process of complex formation is also accompanied by changes in collagen structure and valence bonds so that the properties of the complexes change accordingly on the basis of collagen.Collagen-polyphenol complexes have outstanding properties such as antioxidant,antibacterial,thermal stability,and mechanical properties,so they are a hot research topic in the food industry and biopharmaceuticals in recent years.In this paper,the interaction mechanism of collagen-polyphenol complexes and the internal and external factors influencing the interaction were mainly described,the research progress of biological activity and application of the complexes in recent years were summarized,and the outlook was based on the existing research.