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鹰嘴豆和硬质小麦的结构-功能研究揭示了细胞壁特性影响淀粉生物可及性的机制


来源: Cathrina H. Edwards et al  发布日期: 2021-11-03  访问量: 97


膳食纤维对健康的积极影响已经确定;然而,其基础机制并不十分清楚。植物细胞壁是饮食中纤维的主要来源。它们包裹着细胞内的淀粉并延迟消化酶的进入,但食品加工会破坏它们的结构。在此,我们比较了鹰嘴豆(子叶)和硬质小麦(胚乳)的消化动力学,它们具有截然不同的细胞壁结构(分别为I型和II型),以研究可能支撑膳食纤维的健康影响的细胞壁屏障机制。利用体外模型,包括动态胃模型,模拟人类的消化....
标签: 鹰嘴豆、硬质小麦、细胞壁特性
 

Structure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility

鹰嘴豆和硬质小麦的结构-功能研究揭示了细胞壁特性影响淀粉生物可及性的机制

Cathrina H. Edwards 1,4, Peter Ryden2, Giuseppina Mandalari2,3, Peter J. Butterworth1 and Peter R. Ellis

Positive health effects of dietary fibre have been established; however, the underpinning mechanisms are not well understood. Plant cell walls are the predominant source of fibre in the diet. They encapsulate intracellular starch and delay digestive enzyme ingress, but food processing can disrupt their structure. Here, we compare the digestion kinetics of chickpea (cotyledon) and durum wheat (endosperm), which have contrasting cell wall structures (type I and II, respectively), to investigate a cell wall barrier mechanism that may underpin the health effects of dietary fibre. Using in vitro models, including the dynamic gastric model, to simulate human digestion, together with microscopy, we show that starch bioaccessibility is limited from intact plant cells and that processing treatments can have different effects on cell integrity and digestion kinetics when applied to tissues with contrasting cell wall properties. This new understanding of dietary fibre structure is important for effective fibre supplementation to benefit human health.

膳食纤维对健康的积极影响已经确定;然而,其基础机制并不十分清楚。植物细胞壁是饮食中纤维的主要来源。它们包裹着细胞内的淀粉并延迟消化酶的进入,但食品加工会破坏它们的结构。在此,我们比较了鹰嘴豆(子叶)和硬质小麦(胚乳)的消化动力学,它们具有截然不同的细胞壁结构(分别为I型和II型),以研究可能支撑膳食纤维的健康影响的细胞壁屏障机制。利用体外模型,包括动态胃模型,模拟人类的消化,加上显微镜,我们表明,淀粉的生物可及性在完整的植物细胞中是有限的,当应用于具有相反细胞壁特性的组织时,加工处理会对细胞完整性和消化动力学产生不同的影响。这种对膳食纤维结构的新认识对于有效的纤维补充以造福人类健康非常重要。

 


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