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Interactions between cell wall polysaccharides and polyphenols.

Fan Zhu1

  • 1a School of Chemical Sciences , University of Auckland , Auckland , New Zealand.

Critical Reviews in Food Science and Nutrition
|April 1, 2017
PubMed
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Interactions between plant cell wall polysaccharides and polyphenols impact food properties and human nutrition. Understanding these interactions is key for food processing and health benefits.

Area of Science:

  • Food Science
  • Biochemistry
  • Nutritional Science

Background:

  • Cell wall polysaccharides and polyphenols are key components in plant-based foods.
  • Their noncovalent interactions significantly affect food physicochemical and nutritional characteristics.

Purpose of the Study:

  • To explore the factors influencing polysaccharide-polyphenol interactions.
  • To review methods for characterizing these interactions and their impact on food quality and human nutrition.

Main Methods:

  • Characterization techniques include NMR spectroscopy, size-exclusion chromatography, confocal microscopy, isothermal titration calorimetry, and molecular dynamics simulation.
  • Quantification of unbound polyphenols uses liquid chromatography or spectrophotometry.
  • Interaction mechanisms are analyzed using isothermal models like Langmuir and Freundlich equations.
Keywords:
Polysaccharidecell wallnoncovalent interactionnutritionphysicochemical propertypolyphenol

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Main Results:

  • Polysaccharide-polyphenol affinity is governed by endogenous factors (structure, composition, concentration) and exogenous factors (pH, temperature, ionic strength, protein presence).
  • Hydrophobic interactions and hydrogen bonding are primary drivers of polyphenol adsorption onto polysaccharides.
  • These interactions significantly influence food and beverage quality (e.g., wine) and human digestive metabolism.

Conclusions:

  • Polysaccharide-polyphenol interactions are crucial in plant-based foods, affecting food quality and human health.
  • Further research into these interactions can optimize food processing and enhance nutritional outcomes.