Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility.
Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility.
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DOI：
10.1038/s43016-021-00230-y
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发表时间：
2021-03
期刊：
影响因子：
23.2
通讯作者：
Ellis PR
中科院分区：
文献类型：
--
作者：
Edwards CH;Ryden P;Mandalari G;Butterworth PJ;Ellis PR
膳食纤维对健康的积极影响已经确定;然而，其基础机制尚未得到很好的理解。植物细胞壁是膳食纤维的主要来源。它们包裹细胞内的淀粉并延迟消化酶的进入，但食品加工会破坏这种结构。在这里，我们比较消化动力学的鹰嘴豆（子叶）和硬质小麦（胚乳），这有对比的细胞壁结构（I型和II型，分别），调查的“细胞壁屏障”的机制，可能会支持膳食纤维的健康效果。使用体外模型，包括动态胃模型，以模拟人类消化与显微镜，我们表明，淀粉的生物可及性是有限的，从完整的植物细胞和加工处理可以有不同的影响细胞完整性和消化动力学时，适用于组织与对比细胞壁特性。这种对膳食纤维结构的新认识对于有效补充纤维以有益于人类健康至关重要。
Positive health effects of dietary fibre have been established; however, the underpinning mechanisms are not well understood. Plant cell walls are the predominant source of fibre in the diet. They encapsulate intracellular starch and delay digestive enzyme ingress, but food processing can disrupt the structure. Here we compare digestion kinetics of chickpea (cotyledon) and durum wheat (endosperm), which have contrasting cell wall structures (Type I and II, respectively), to investigate a ‘cell-wall barrier’ mechanism that may underpin the health effects of dietary fibre. Using in vitro models, including the Dynamic Gastric Model, to simulate human digestion together with microscopy, we show that starch bioaccessibility is limited from intact plant cells and that processing treatments can have different effects on cell integrity and digestion kinetics when applied to tissues with contrasting cell wall properties. This new understanding of dietary fibre structure is important for effective fibre supplementation to benefit human health.
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DOI：
10.1017/s0007114516002610
发表时间：
2016-09
期刊：
The British journal of nutrition
影响因子：
--
作者：
Grundy MM;Edwards CH;Mackie AR;Gidley MJ;Butterworth PJ;Ellis PR
通讯作者：
Ellis PR
影响因子：
8.8
作者：
Edwards, Cathrina H.;Maillot, Marie;Warren, Frederick J.
通讯作者：
Warren, Frederick J.
DOI：
10.1016/s0304-4165(02)00209-x
发表时间：
2002-05-10
影响因子：
3
作者：
Slaughter, SL;Ellis, PR;Butterworth, PJ
通讯作者：
Butterworth, PJ
影响因子：
6.1
作者：
Edwards, Cathrina H.;Cochetel, Noriane;Warren, Frederick J.
通讯作者：
Warren, Frederick J.
影响因子：
16.2
作者：
GOLAY, A;COULSTON, AM;REAVEN, GM
通讯作者：
REAVEN, GM