Non covalent interactions between dietary polysaccharides and phenolic compounds: characterization and biological consequences

膳食多糖和酚类化合物之间的非共价相互作用：表征和生物学后果

• 批准号: RGPIN-2018-04009
• 负责人: Bordenave, Nicolas
• 金额: $ 2.11万
• 依托单位: University of Ottawa
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=645825
• 关键词: Non; covalent; interactions; between; dietary

The objective of this program is to elucidate the molecular interactions between plant dietary fibers and polyphenols, and measure their impact on the biological properties of cereal, fruit and vegetable-based food systems.******Non-digestible polysaccharides (NDPS), also known as dietary fibers, and (poly)phenolic compounds (PPC), are two classes of bioactive nutrients concurrently found in foods such as cereals, fruits and vegetables. NDPS and PPC can interact at the molecular level under processing and digestive conditions. However, the fundamental drivers of these interactions, their effect on NDPS's biophysical and PPC's biochemical properties, as well as their impact on nutrients absorption are largely unknown. ******This proposal builds upon intriguing and exciting preliminary data on oats and orange fruits. We showed that with oats and gums, the extent of binding of PPC onto NDPS was highly dependent on PPC's structure and that such binding could either increase or decrease NDPS's viscosity proportionally to amount of bound PPC. Importantly, these observations made in solution remained valid in oat bran through in vitro digestion. On orange fruit, data showed that binding of NDPS and PPC increased PPC's digestive stability but decreased PPC's ability to reduce intestinal glucose absorption in vitro.******We therefore hypothesize that non-covalent interactions between NDPS and PPC can modulate their respective biophysical and biochemical properties in food systems and through the gastro-intestinal tract, and could be manipulated to influence advantageously biological effects or processing outcomes. ******To test this hypothesis, we will use model NDPS and PPC representative of cereals, fruits and vegetables, selected for their distinct structural features and will specifically: 1- Systematically characterize the molecular interactions of model NDPS and PPC as a function of their structures; 2- Evaluate the impact of NDPS-PPC complexation on NDPS's biophysical properties; 3- Evaluate the impact of NDPS-PPC complexation on PPC's biochemical properties; 4- Determine the impact of NDPS-PPC complexation on the availability of glucose from food.******Through an interdisciplinary and collaborative approach of research and HQP training (two PhD students and five undergraduate students over five years), this program will improve the understanding of the fundamental drivers of NDPS-PPC binding and its biological impact. Along with our preliminary observations, the anticipated outcome of this research program could influence the way cereals, fruits and vegetables are bred, grown, transformed, formulated and consumed. This knowledge will have broad agronomy, food processing, biotechnology and nutritional implications and could be used to design functional food systems with benefits to Canadians consumers and Canada's agri-food sector.

该计划的目的是阐明植物膳食纤维和多酚之间的分子相互作用，并测量它们对谷物，水果和蔬菜为基础的食物系统的生物学特性的影响。******不可消化多糖（NDPS），也称为膳食纤维和（多）酚化合物（PPC），是谷物、水果和蔬菜等食品中同时存在的两类生物活性营养素。NDPS和PPC在加工和消化条件下可以在分子水平上相互作用。然而，这些相互作用的基本驱动因素，它们对NDPS生物物理和PPC生化特性的影响，以及它们对营养吸收的影响在很大程度上是未知的。******这一建议建立在燕麦和橙类水果的有趣和令人兴奋的初步数据之上。我们发现，在燕麦和树胶中，PPC与NDPS的结合程度高度依赖于PPC的结构，这种结合可以成比例地增加或降低NDPS的粘度。重要的是，通过体外消化，这些在溶液中观察到的结果在燕麦麸皮中仍然有效。在橘果实验中，数据显示NDPS与PPC的结合提高了PPC的消化稳定性，但降低了PPC体外减少肠道葡萄糖吸收的能力。******因此，我们假设NDPS和PPC之间的非共价相互作用可以调节它们各自在食物系统和胃肠道中的生物物理和生化特性，并可以被操纵来影响有利的生物效应或加工结果。******为了验证这一假设，我们将使用代表谷物、水果和蔬菜的NDPS和PPC模型，选择它们独特的结构特征，并将具体地：1-系统地表征NDPS和PPC模型的分子相互作用作为其结构的函数；2-评价NDPS- ppc络合对NDPS生物物理性质的影响；3-评价NDPS-PPC络合对PPC生化性能的影响；4-确定NDPS-PPC络合对食物中葡萄糖可用性的影响。******通过跨学科和合作的研究方法和HQP培训（两名博士生和五名本科生，为期五年），该计划将提高对NDPS-PPC结合的基本驱动因素及其生物学影响的理解。根据我们的初步观察，这项研究计划的预期结果可能会影响谷物、水果和蔬菜的培育、种植、转化、配方和消费方式。这些知识将具有广泛的农学、食品加工、生物技术和营养意义，并可用于设计功能性食品系统，使加拿大消费者和加拿大农业食品部门受益。