Griffiths D W
Adv Exp Med Biol. 1986;199:509-16. doi: 10.1007/978-1-4757-0022-0_29.
The ability of polyphenolic compounds to form insoluble complexes with other macro-molecules such as proteins has long been associated with the observed reduction in nutritive value resulting from their inclusion in animal diets. Naturally occurring polyphenols, and in particular condensed tannins isolated from various plant sources, have been shown to inhibit in vitro a number of digestive enzymes including trypsin, alpha-amylase and lipase. In addition, the results of various feeding trials suggest that similar reductions in intestinal digestive enzyme activity may result from the feeding of high polyphenolic diets. The evidence for this is summarised and discussed in relation to the possible effect of enzyme inhibition on reduced nutritive value and it is concluded that the observed reduction in protein availability found in vivo on consuming high tannin diets cannot simply be explained by the formation of dietary protein tannin complexes and that the ability of polyphenolic compounds to inhibit digestive enzymes may be of greater significance than realised previously.
多酚类化合物与蛋白质等其他大分子形成不溶性复合物的能力，长期以来一直与动物日粮中含有此类物质导致营养价值降低的现象相关联。天然存在的多酚，尤其是从各种植物来源分离出的缩合单宁，已被证明在体外可抑制多种消化酶，包括胰蛋白酶、α-淀粉酶和脂肪酶。此外，各种饲养试验结果表明，高多酚日粮的投喂可能导致肠道消化酶活性出现类似程度的降低。现将相关证据进行总结并结合酶抑制对营养价值降低可能产生的影响展开讨论，得出的结论是，食用高单宁日粮时体内观察到的蛋白质利用率降低现象，不能简单地用日粮蛋白质-单宁复合物的形成来解释，多酚类化合物抑制消化酶的能力可能比之前认识到的更为重要。
