Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells

doi:10.7506/spkx1002-6630-20250901-003

FOOD SCIENCE ›› 2026, Vol. 47 ›› Issue (3): 139-147.doi: 10.7506/spkx1002-6630-20250901-003

• Nutrition & Hygiene • Previous Articles Next Articles

Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells

CHEN Mei, LONG Jiaxin, HE Yuanmeng, HONG Gonghua, GUO Junling

(1. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; 2. Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu 610065, China)

Online:2026-02-01 Published:2026-03-16

Abstract

Abstract: In this study, (–)-epigallocatechin-3-gallate (EGCG) was complexed with Zn2+ ions to form EGCG-ZnII network nanocomplexes with a particle size of 50–120 nm. Compared with EGCG, the metal-phenolic network nanocomplexes exhibited significantly enhanced antioxidant capacity and maintained strong antioxidant activity across a range of temperatures and pH values. Furthermore, the nanocomplexes significantly reduced oxidative stress in both oocytes and endometrial epithelial cells. This research not only develops a food nanotechnology platform based on polyphenols but also highlights the trend toward functional and precision-oriented applications of natural bioactive food components.

Key words: natural polyphenol; (–)-epigallocatechin-3-gallate-ZnII nanocomplexes; antioxidant activity; reproductive cells

CLC Number:

TS201.2

CHEN Mei, LONG Jiaxin, HE Yuanmeng, HONG Gonghua, GUO Junling. Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells[J]. FOOD SCIENCE, 2026, 47(3): 139-147.

[1]	Chen-Feng JI. Research progress on green manufacturing technology of polysaccharides [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Yi ZHONG Yongbin Han. Fermentation of cabbage slurry by Lactiplantibacillus plantarum: Fermentation characteristics, changes in cabbage cell wall components and their adsorption properties [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Zi-Xuan PENG BAI Rui-Hua. Research Progress on the Interaction Mechanisms between Polyphenols and Plant Proteins and Their Applications in Nanodelivery Systems [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	xiao-die CHEN Jia Liu. Effects of Fermentation on the Structural, Physicochemical, and Fermentation Properties of Dietary Fiber in Mustard Stems [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	. Preparation and Flavor Characterization of seasoning Bases from Different Parts of Pork Bones [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Qi-Qi HUANG Kai LI. Research Progress on the Biological Activities of Millettia speciosa Champ. and its Bioactive Polysaccharides [J]. FOOD SCIENCE, 2026, 47(4): 0-0.
[7]	Ruyi Li Jina Fu Mianhong Chen Wenyang LI Fanke Zeng Yuanyuan Gao. Research Progress in the Application of Deep Eutectic Solvents in Natural Edible Essential Oils [J]. FOOD SCIENCE, 2026, 47(4): 0-0.
[8]	Youming OU Jie TANG. Flavor quality structure of Jiang-flavored Baijiu tails by flavoromics combined with machine learning [J]. FOOD SCIENCE, 2026, 47(4): 0-0.
[9]	Zong-Wei BAI 雅梅陈 Li-Chao ZHAO. Research Progress on Factors Influencing the Chemical Composition and Functional Activity of Cinnamon Essential Oil [J]. FOOD SCIENCE, 2026, 47(4): 0-0.
[10]	Wei XU Dan-Jun Guo wenfu HOU Yang YI. The Effects of Vacuum Frying on the Oxidation of Myofibrillar Proteins in Crispy Duck Wing Mid-Joints [J]. FOOD SCIENCE, 2026, 47(4): 0-0.
[11]	Li-Yuan NIU Ke LI Qi-Sen XIANG. Effects of Dielectric Barrier Discharge Plasma-Assisted Glycation Treatment on the Structure and Functional Characteristics of β-Lactoglobulin [J]. FOOD SCIENCE, 2026, 47(4): 0-0.
[12]	. Effect of L-Lysine and L-Arginine on the Structure and Gel Properties of Myofibrillar Protein in a Low-Sodium Composite Salt System [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	Hai-Zhu CAI Jing Chen Guo-Yun ZHANG Hai liQIN Sai-Yi ZHONG. Studies on the hypolipidemic activity of κ-carrageenan of different molecular weights in mice fed a high-fat diet [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying. Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review [J]. FOOD SCIENCE, 2026, 47(3): 13-24.
[15]	HU Longkun, PAN Guoyang, AN Feiyu, GUO Jia, TAO Dongbing, WU Junrui, WU Rina. Molecular Simulation Analysis of the Binding Mechanism between Salty Peptides and the TMC4 Receptor [J]. FOOD SCIENCE, 2026, 47(3): 25-41.

Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments