后发酵对黑茶多糖结构和功能的影响OA

Tea polysaccharides are among the major bioactive constituents of dark tea,and their structure-function relationships are profoundly shaped by the post-fermentation process.This review focuses on elucidating how the synergistic actions of microorganisms and their secreted enzymes during the unique post-fermentation of dark tea modulate transformations in the chemical composition and structural characteristics of tea polysaccharides.It further discusses how such structural remodeling influences their diverse bioactivities,including antioxidant,hypoglycemic,hypolipidemic,and anticancer effects.Overall,this review not only contributes to clarifying the mechanisms by which dark tea intervenes in metabolic disorders and refine the theoretical framework of structure-function relationships in fermented tea polysaccharides,but also provides important references for the deep processing and high-value utilization of tea resources.as well as the development of functional food products.