Holland Claire, Ryden Peter, Edwards Cathrina H, Grundy Myriam M-L
School of Agriculture, Policy and Development, Sustainable Agriculture and Food Systems Division, University of Reading, Earley Gate, Reading RG6 6AR, UK.
Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, UK.
Foods. 2020 Feb 16;9(2):201. doi: 10.3390/foods9020201.
Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks primarily consisting of cellulose, and hemicellulosic and pectic polysaccharides. The composition and organization of these different polysaccharides vary depending on the type of plant tissue, imparting them with specific physicochemical properties. These properties dictate how the cell walls behave in the human gastrointestinal tract, and how amenable they are to digestion, thereby modulating nutrient release from the plant tissue. This short narrative review presents an overview of our current knowledge on cell walls and how they impact nutrient bioaccessibility and digestibility. Some of the most relevant methods currently used to characterize the food matrix and the cell walls are also described.
细胞壁是植物重要的结构组成部分，影响着植物性食物中营养成分的生物可及性及其后续消化率。这些超分子结构由复杂的异质网络组成，主要包括纤维素、半纤维素和果胶多糖。这些不同多糖的组成和结构因植物组织类型而异，赋予它们特定的物理化学性质。这些性质决定了细胞壁在人体胃肠道中的行为，以及它们对消化的适应性，从而调节植物组织中营养物质的释放。这篇简短的叙述性综述概述了我们目前对细胞壁的认识，以及它们如何影响营养物质的生物可及性和消化率。还描述了目前用于表征食物基质和细胞壁的一些最相关的方法。
