现代食品科技2026，Vol.42Issue(4)：370-383,14.DOI:10.13982/j.mfst.1673-9078.2026.4.0213
多酚-多糖相互作用对二者理化性质及功能活性影响的研究进展
Research Progress on the Effects of Polyphenol-polysaccharide Interactions on Their Physicochemical Properties and Functional Activities
摘要
Abstract
Plant polyphenols and polysaccharides exhibit a range of biological activities,such as antioxidant,anticancer,hypoglycemic,and immunomodulatory effects.However,the bioavailability of polyphenols is often hindered by challenges during digestion,such as poor intestinal absorption and limited systemic availability.Recent research has shown that polyphenols can form stable complexes with polysaccharides through molecular interactions,which not only enhance the solubility and gastrointestinal stability of polyphenols but also improve their functional properties in combination with polysaccharides.This review systematically examines the mechanisms underlying the formation of polyphenol-polysaccharide complexes,focusing on both non-covalent and covalent binding interactions.The regulatory effects of these molecular interactions on the following four key areas have been thoroughly discussed:enhancement of polyphenol bioavailability(through improved solubility and stability);improvement of polysaccharide functional properties(including viscosity,crystallinity,rheological properties,emulsifying capacity,and stability);synergistic biological activities of the complex system(such as antioxidant and anti-inflammatory as well as regulation of glucose and lipid metabolism);and impact on gut homeostasis(including gut microbiota composition,microbiota-derived metabolites,and gut barrier integrity).This study provides a novel approach and theoretical framework for the development of precision nutrition delivery systems based on polyphenol-polysaccharide molecular interactions as well as the development of functional food ingredients.关键词
多酚/多糖/多酚-多糖复合物/相互作用/功能机制Key words
polyphenols/polysaccharides/polyphenol-polysaccharide complex/interaction/functional mechanism引用本文复制引用
邹萍,王盼,王丹,秦培友,赵文婷,赵圆圆,王宇滨,赵晓燕..多酚-多糖相互作用对二者理化性质及功能活性影响的研究进展[J].现代食品科技,2026,42(4):370-383,14.基金项目
北京市农林科学院优秀青年科学基金(YXQN202202-C) （YXQN202202-C）
北京市农林科学院协同创新中心(KJCX20240402 （）
KJCX20240507) （）
