食品科学 ›› 2017, Vol. 38 ›› Issue (23): 298-304.doi: 10.7506/spkx1002-6630-201723047

• 专题论述 • 上一篇    下一篇

酶催化合成L-茶氨酸的研究进展

李 元,刘 珊,祝 俊*   

  1. 中国科学院天津工业生物技术研究所,天津 300308
  • 出版日期:2017-12-15 发布日期:2017-12-07
  • 基金资助:
    天津市科技计划项目(14ZCZDSY00064)

Process in Enzymatic Synthesis of L-Theanine

LI Yuan, LIU Shan, ZHU Jun*   

  1. Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
  • Online:2017-12-15 Published:2017-12-07

摘要: L-茶氨酸是茶叶中的特征氨基酸,具有改善食品风味、放松减压、增强抗肿瘤药物疗效等多种功能。本文 介绍了L-茶氨酸的生理功能及其在食品、保健品和医药领域中的应用,并重点对L-茶氨酸的酶法合成进行了综述, 在此基础上探讨了工业化生产L-茶氨酸的未来可能的研究方向,以期为利用酶法实现L-茶氨酸的工业化生产提供参 考依据。

关键词: 茶叶, L-茶氨酸, 生物合成,

Abstract: L-theanine (γ-glutamylethylamide), a unique non-protein-derived amino acid in tea, has a broad range of bioactivities, such as improving food flavor, releasing pressure and enhancing the efficiency of anticancer agents. Herein, the physiological and pharmacological activities of L-theanine and its applications in food, health and medical industries are summarized with focus on the enzymatic synthesis of L-theanine. Moreover, directions for future research are also discussed in the hope of providing a guideline for the large-scale industrial production of L-theanine.

Key words: tea, L-theanine, biosynthesis, enzyme

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