Dobson Corrine C, Mottawea Walid, Rodrigue Alexane, Buzati Pereira Bruna L, Hammami Riadh, Power Krista A, Bordenave Nicolas
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Interdisciplinary School of Health Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada.
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada.
Adv Food Nutr Res. 2019;90:135-181. doi: 10.1016/bs.afnr.2019.02.010. Epub 2019 Mar 8.
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
基于植物性功能性食品的出现所产生的商业趋势，促使人们去研究其主要生物活性成分的结构-功能关系，以及它们在食品基质和整个胃肠道中的相互作用。在这些生物活性成分中，膳食多糖和多酚已被证明在分子水平上相互作用，而这些相互作用可能会对多糖的物理和营养特性产生影响。鉴于多糖和多酚各自的技术和营养功能，本文综述了它们之间相互作用的研究方法和机制。最后，研究了多酚和多糖同时存在或共同摄入对多糖技术和营养功能的潜在影响。
