Tanaka Takashi, Matsuo Yosuke, Saito Yoshinori
Graduate School of Biomedical Sciences, Nagasaki University.
J Oleo Sci. 2018;67(10):1179-1187. doi: 10.5650/jos.ess18164.
Tannins are plant defense substances that exhibit a strong astringent taste and precipitate proteins, leading to the inhibition of protein functions; however, owing to their relatively low toxicity, tannins must be accumulated in high concentrations in cell vacuoles. Therefore, the solubility of tannins is crucial for their functions. In this review, the structure and reactions of tannins related to solubility; insolubilization of persimmon proanthocyanidins on fruit ripening; pigment formation from cinnamon procyanidins by reaction with cinnamaldehyde in case of wounding; and insolubilization of ellagitannins in chestnut wood is discussed. In addition, the development of functional polyphenols including oil-soluble tea catechins is introduced.
单宁是植物防御物质，具有强烈的涩味并能使蛋白质沉淀，从而抑制蛋白质功能；然而，由于其毒性相对较低，单宁必须在细胞液泡中高浓度积累。因此，单宁的溶解度对其功能至关重要。在本综述中，讨论了与溶解度相关的单宁的结构和反应；柿子原花青素在果实成熟时的不溶性；受伤时肉桂原花青素与肉桂醛反应形成色素；以及栗木中鞣花单宁的不溶性。此外，还介绍了包括油溶性茶儿茶素在内的功能性多酚的开发。
