茶黄素抗菌活性研究进展

茶黄素是红茶发酵过程中儿茶素类组分氧化聚合的产物,是红茶品质优劣的标志性成分之一。茶黄素具有独特的苯骈卓酚酮结构和更多的酚羟基团,具有多种功能活性,在抑菌性能方面有时优于儿茶素和其他多酚类成分。本文梳理了近年来国内外在茶黄素抑菌活性领域的研究进展,从抑菌谱系(细菌、真菌、病毒)、作用机制、应用范畴等方面进行了系统综述和分析总结,发现茶黄素作为天然来源的广谱抑菌剂,在与人类相关的多种致病菌干预方面具有潜在的应用价值。从天然抑菌剂终端价值开发角度对其可能应用途径进行了展望,以期为茶叶次生代谢产物应用技术研究深入开展提供技术依据。

Research progress on antimicrobial activity of tea theaflavins

Tea theaflavins are the product of the oxidative polymerization derived from catechins in the fermentation process of black tea, which are considered as one of the characterizated components of black tea quality . Theaflavins have unique benzophenone structure and more phenolic hydroxyl groups, which have a variety of functional activities, and may be better than catechins and other polyphenols for antibacterial properties in some cases. This paper reviewed the progress of tea theaflavins in the field of bacteriostasis in recent years, the bacteriostatic spectrum (bacteria, fungi and viruses), reaction mechanisms and application scopes in recent years were reviewed and concluded systematically, and we found that theaflavins had potential application values in the intervention of a variety of pathogenic bacteria associated with human as a natural source of broad spectrum antimicrobial agent. The possible application pathways were discussed from the perspective for the development of natural antimicrobial agent, which expected to provide technical support for the study of the application of secondary metabolites in tea.