Chaplin Martin F
School of Applied Science, South Bank University, London, UK.
Proc Nutr Soc. 2003 Feb;62(1):223-7. doi: 10.1079/pns2002203.
The range of interactions between fibre and water and the consequential properties of the bound water are modelled and examined. Dietary fibre may interact with water by means of polar and hydrophobic interactions, hydrogen bonding and enclosure. The results of these interactions vary with the flexibility of the fibre surface. When the fibre is insoluble or junction zones are formed,this may result in profound changes in the surrounding water. Such interactions are capable of affecting the structuring and solvation properties of water well away from the immediate surfaces involved. In particular, the specific properties of water enclosed by dietary fibre are examined, an area of investigation previously receiving scant attention. The way this enclosure may affect the properties of water is exemplified by modelling the colon to show how fibre may exert a beneficial action by the preferential partitioning of hydrophobic carcinogens. Unfermented dietary fibre has a tendency to form low-density expanded water that acts as a preferential solvent for hydrophobic molecules when compared with the less-structured denser water within the much more hydrophilic mucus layer.
对纤维与水之间相互作用的范围以及结合水的相应特性进行了建模和研究。膳食纤维可通过极性和疏水相互作用、氢键和包封作用与水相互作用。这些相互作用的结果随纤维表面的柔韧性而变化。当纤维不溶或形成连接区时，这可能会导致周围水发生深刻变化。这种相互作用能够影响远离直接参与表面的水的结构和溶剂化性质。特别地，研究了膳食纤维所包围的水的特定性质，这一研究领域此前很少受到关注。通过对结肠进行建模来说明这种包封如何影响水的性质，以展示纤维如何通过优先分配疏水性致癌物发挥有益作用。与亲水性强得多的黏液层中结构较少的致密水相比，未发酵的膳食纤维倾向于形成低密度膨胀水，这种水对疏水分子起到优先溶剂的作用。
