细胞壁多糖与酚类物质相互作用研究进展

A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables

多糖物质和酚类物质广泛共存于果蔬食品中,在食品加工和体内消化等环节均可以发生复杂的相互作用,对食品的理化品质和营养功效都有显著影响。两者结合的亲和性受到内部和外部各种因素的影响,其中内部因素包括物质自身的结构、组成、浓度以及体系中共存的其他大分子物质,如蛋白质和纤维素等;外部因素包括pH值、离子强度、温度等。两者的相互作用对各自的消化行为及其代谢产物以及人体健康都有重要作用。此外,两者的相互作用显著影响着食品品质,对食品加工具有重要意义。本文综述了影响细胞壁多糖和酚类物质相互作用的主要因素,探讨了两者相互作用对营养健康和食品加工的意义,分析了该领域研究的发展趋势。

In fruit-and vegetable-based food systems,cell wall polysaccharides and polyphenols co-exist and commonly interact during processing and digestion.The interactions between cell wall polysaccharides and polyphenols may greatly influence the physicochemical and nutritional properties of foods.The affinity of cell wall polysaccharides with polyphenols depends on both endogenous and exogenous factors.The endogenous factors include the structures,compositions,and concentrations of both polysaccharides and polyphenols,and the presence of other components such as proteins and fibers.The exogenous factors include pH,ironic strength and temperature.In addition,the interactions between polyphenols and polysaccharides play an important role in their digestive behavior and metabolism,as well as human health.Besides,quality attributes of various foods can be significantly affected by polysaccharides-polyphenol interactions.In this review,the main factors affecting polysaccharides-polyphenol interactions,and their implications for nutrition and health as well as food processing are illustrated,and future trends in this field of research are also analyzed.