肠道微生物菌群生物转化天然多酚类化合物研究进展_杨艳.pdfVIP

※专题论述 食品科学 2014, Vol.35, No.17 ? 319 肠道微生物菌群生物转化天然多酚类 化合物研究进展 杨 艳1,2，杨荣玲1，邹宇晓1，刘学铭1,* （1.广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工省部共建国家重点实验室培育基地，广东 广州 510610； 2.江西农业大学生物科学与工程学院，江西 南昌 330045） 摘? 要：多酚经人体摄入后，由肠道微生物产生的酶分解为更易被人体吸收的酚酸等小分子物质，增加了多酚的生 物利用度和活性。这一特性在促进人体健康和食品加工方面有一定的应用潜力。本文综述多酚化合物的分类、多酚 在食品中的分???和吸收利用、肠道微生物对多酚的生物转化产物及形成机制等问题，以期为开发益于人体健康的高 质量食品和功能性食品提供依据。 关键词：多酚；肠道微生物；产物；形成机制；应用 Recent Advances in Biotransformation of Natural Polyphenols by Gut Micro?ora YANG Yan1,2, YANG Rong-ling1, ZOU Yu-xiao1, LIU Xue-ming1,* (1. Sericulture and Agri-food Research Institute, Cultivation Base of State Key Laboratory Constructed by Province and Ministry of Science and Technology for Guangdong Agricultural Product Processing, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; 2. College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China) Abstract: Polyphenols ingested into the body are decomposed by enzymes produced by the intestinal microflora into phenolic acids which are more readily absorbed by the body, resulting in improved bioavailability and activity. These characteristics imply potential applications in improving human health and food processing. This paper reviews the classification, distribution in foods, absorption and utilization by the body, biotransformation products and formation mechanism of polyphenolic compounds, with the expectation of providing references for the development f quality o health- bene?cial and functional foods. Key words: polyphenols; gut micro?ora; products; formation mechan