茶多酚糖基化修饰提升稳定性与生物利用度的研究进展
Research Progress on Enzymatic Glycosylation of Tea Polyphenols for Improved Stability and Bioavailability
DOI: 10.12677/hjfns.2026.156071, PDF,   
作者: 尹小明*, 罗 杰：福建省饮料用植物提取技术企业重点实验室，福建 漳州；上海吉罗恩生物科技有限公司，上海；上海交通大学药学院，上海；阮文浩, 高艺航, 张 玺, 徐义明：福建省饮料用植物提取技术企业重点实验室，福建 漳州；上海吉罗恩生物科技有限公司，上海
关键词: 茶多酚；EGCG；酶法糖基化；蔗糖磷酸化酶；生物可及性；生物利用度；功能食品；Tea Polyphenols； EGCG； Enzymatic Glycosylation； Sucrose Phosphorylase； Bioaccessibility； Bioavailability； Functional Foods
摘要: 表没食子儿茶素没食子酸酯(EGCG)是绿茶中含量最高、研究最充分的儿茶素，具有抗氧化、抗炎、代谢调节和神经保护等活性。其在食品体系中的应用受水溶性有限、中性至弱碱条件下易氧化与差向异构、口服表观生物利用度低以及苦涩味等因素共同限制。在酚羟基上引入葡萄糖等糖基可提高分子极性并屏蔽部分易氧化位点，从而改善溶解性与热/pH稳定性，主要提升生物可及性。化学糖基化需借助保护基化学；在弱酸性水溶液、温和温度下进行的酶法转糖基反应条件更温和、区域选择性更高，因而更接近食品级制备。本文按位点、糖基数和糖苷键构型梳理环糊精葡萄糖基转移酶(CGTase)、葡聚糖蔗糖酶、蔗糖磷酸化酶(SP)及工程化糖苷酶/糖合成酶四条路线。
Abstract: Epigallocatechin-3-gallate (EGCG) is the most abundant and intensively studied catechin in green tea (Camellia sinensis), with documented antioxidant, anti-inflammatory, metabolic and neuroprotective activities. Practical use in foods is constrained by modest aqueous solubility, rapid autoxidation and epimerization under neutral-to-alkaline conditions, low apparent oral bioavailability and astringency. O-glycosylation of phenolic hydroxyls increases polarity and can shield oxidation-prone sites, which typically improves solubility and thermal/pH stability and thus mainly enhances bioaccessibility. Chemical glycosylation requires protecting-group chemistry; enzymatic transglycosylation in weakly acidic water at moderate temperature is milder and more regioselective, and is therefore closer to food-grade manufacture. This review compares four enzymatic routes—cyclodextrin glucanotransferase (CGTase), dextransucrase, sucrose phosphorylase (SP) and engineered glycoside hydrolases/glycosynthases—by substitution site, sugar number and anomeric configuration.
文章引用：尹小明, 阮文浩, 罗杰, 高艺航, 张玺, 徐义明. 茶多酚糖基化修饰提升稳定性与生物利用度的研究进展[J]. 食品与营养科学, 2026, 15(6): 689-700. https://doi.org/10.12677/hjfns.2026.156071

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