茶叶功能成分抑制蛋白质聚集及错误折叠疾病的研究进展-经济学家.PDFVIP

※专题论述 食品科学 2017, Vol.38, No.13 277 茶叶功能成分抑制蛋白质聚集及错误折叠 疾病的研究进展 张 静，黄建安，刘仲华* （湖南农业大学茶学教育部重点实验室，国家植物功能成分利用工程技术研究中心， 植物功能成分利用协同创新中心，湖南 长沙 410128 ） 摘  要：蛋白质错误折叠是引起阿尔茨海默病、帕金森、亨廷顿舞蹈症及2型糖尿病等疾病的发生机制，导致蛋白 质聚集产生具有毒性的蛋白质寡聚体及淀粉样变性。本文依据近年来国内外体内、体外实验研究结果，就茶叶中儿 茶素、茶黄素等功能成分抑制蛋白质聚集的作用方式及机理，以及对几种典型的蛋白质错误折叠疾病具有的防治作 用进行综述。 关键词：茶叶；儿茶素；茶黄素；蛋白质；聚集；错误折叠 Progress in Understanding Inhibitory Effects of Tea Functional Components on Protein Aggregation and Misfolding Diseases * ZHANG Jing, HUANG Jianan, LIU Zhonghua (National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China) Abstract: ’ ’ ’ Protein misfolding and aggregation can cause a series of diseases such as Alzheimer s, Parkinson s, Huntington s diseases and type 2 diabetes by inducing the formation of toxic oligomer and amyloid fiber. In this article, recent in vivo and in vitro studies in this regard are summarized. We also review the literature on the inhibitory effects and mechanisms of functional components such as catechins and theaflavins in tea on protein aggregation as well as their effects in preventing and treating several typical protein misfolding diseases. Keywords: