INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France.
INRAE, TRANSFORM, F-44000, Nantes, France.
Compr Rev Food Sci Food Saf. 2020 Nov;19(6):3574-3617. doi: 10.1111/1541-4337.12632. Epub 2020 Sep 20.
Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
细胞壁多糖 (CPSs) 和多酚是植物性食物膳食纤维复合物的主要成分。它们的消化（由肠道微生物群完成）和生物功效不仅取决于它们的结构和数量，还取决于它们的分子间相互作用。这些化合物的组成和结构因它们的饮食来源（即水果或蔬菜的来源）而异，并且可以通过食品加工进一步改变。已经观察到 CPSs 和多酚的各种成分和结构在相互作用中表现出共同和特征性的行为。然而，在根本水平上，最终驱动这些相互作用的机制仍未完全理解。本综述总结了影响 CPS-多酚相互作用的内部因素的当前知识状态，描述了这些相互作用可以通过分子组成或结构以不同方式介导的方式，并介绍了分析这些相互作用的主要方法以及涉及的机制。此外，还全面概述了 CPS-多酚相互作用领域的最新关键发现。越来越明显的是，这些相互作用受到多种因素的影响，其中最重要的是伙伴的物理化学性质：它们的形态（表面积和孔隙率/孔形状）、化学组成（糖比、溶解度和非糖成分）以及分子结构（分子量、酯化程度、官能团和构象）。对驱动 CPS 与多酚相互作用的分子机制的深入了解，可能使我们能够更好地在食品加工与 CPS 和抗氧化多酚的结肠发酵产物的生物利用度之间建立联系，这最终可能导致为设计更健康、更有营养的食品制定新的指南。
