{"title":"多酚氧化酶的选择影响靶向茶黄素的生物转化效果","authors":"Weixin Wang, Chi-Tang Ho, Shiming Li","doi":"10.31665/jfb.2022.17297","DOIUrl":null,"url":null,"abstract":"Theaflavins in black tea and other fermented tea have attracted many studies because of their stronger antioxidant and anti-inflammatory effects among bioactives other than catechins. However, within the four major theaflavins, namely theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O,O-digallate, their biological properties are different. A method to efficiently and selectively synthesize targeted theaflavins with desired property is a key condition for further evaluation. Herein, we have summarized the sources of polyphenol oxidase (PPO) and the yields of total and individual theaflavins based on some available publications. This overview lays the foundation for a comprehensive review in this area of researchin the near future.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"147 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Selection of polyphenol oxidase affects biotransformation efficacy of targeted theaflavins\",\"authors\":\"Weixin Wang, Chi-Tang Ho, Shiming Li\",\"doi\":\"10.31665/jfb.2022.17297\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Theaflavins in black tea and other fermented tea have attracted many studies because of their stronger antioxidant and anti-inflammatory effects among bioactives other than catechins. However, within the four major theaflavins, namely theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O,O-digallate, their biological properties are different. A method to efficiently and selectively synthesize targeted theaflavins with desired property is a key condition for further evaluation. Herein, we have summarized the sources of polyphenol oxidase (PPO) and the yields of total and individual theaflavins based on some available publications. This overview lays the foundation for a comprehensive review in this area of researchin the near future.\",\"PeriodicalId\":15882,\"journal\":{\"name\":\"Journal of Food Bioactives\",\"volume\":\"147 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Bioactives\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31665/jfb.2022.17297\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Bioactives","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31665/jfb.2022.17297","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
红茶和其他发酵茶中的茶黄素因其具有除儿茶素外较强的抗氧化和抗炎作用而引起了人们的广泛研究。然而,在四种主要的茶黄素中,即茶黄素、茶黄素-3-O-没食子酸酯、茶黄素-3 ' -O-没食子酸酯和茶黄素-3,3 ' -O, o -二二酸酯,它们的生物学特性是不同的。高效、选择性地合成具有理想性质的靶向茶黄素是进一步评价的关键条件。本文综述了多酚氧化酶(PPO)的来源以及总茶黄素和单个茶黄素的产率。本文的综述为今后对该领域的研究进行全面综述奠定了基础。
Selection of polyphenol oxidase affects biotransformation efficacy of targeted theaflavins
Theaflavins in black tea and other fermented tea have attracted many studies because of their stronger antioxidant and anti-inflammatory effects among bioactives other than catechins. However, within the four major theaflavins, namely theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O,O-digallate, their biological properties are different. A method to efficiently and selectively synthesize targeted theaflavins with desired property is a key condition for further evaluation. Herein, we have summarized the sources of polyphenol oxidase (PPO) and the yields of total and individual theaflavins based on some available publications. This overview lays the foundation for a comprehensive review in this area of researchin the near future.