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: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=683195
• 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性膳食纤维和多酚之间的分子相互作用，并测量它们对谷类、水果和蔬菜食品体系生物学特性的影响。不可消化多糖(NDPs)，也称为膳食纤维，和(多)酚化合物(PPC)是同时存在于谷类、水果和蔬菜等食品中的两类生物活性营养素。在加工和消化条件下，NDPs和PPC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力，它们对NDP的生物物理和PPC生化性质的影响，以及它们对养分吸收的影响，在很大程度上是未知的。*这项建议建立在关于燕麦和橙子水果的耐人寻味和令人兴奋的初步数据的基础上。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，并且这种结合可以与结合的PPC的量成比例地增加或降低NDPs的粘度。重要的是，通过体外消化，这些在溶液中的观察结果在燕麦麸皮中仍然有效。在柑橘类水果上，数据显示，NDPs和PPC的结合增加了PPC的消化稳定性，但降低了PPC在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在食物系统和胃肠道中各自的生物物理和生化性质，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、水果和蔬菜的模型NDPs和PPC，它们因其独特的结构特征而被选中，并将具体地：1-系统地表征作为其结构函数的模型NDPs和PPC的分子相互作用；2-评估NDPs-PPC络合对NDPs生物物理性质的影响；3-评估NDPs-PPC络合对PPC生化性质的影响；4-确定NDPs-PPC络合对食物中葡萄糖可用性的影响。*通过跨学科和协作的研究方法和HQP培训(两名博士生和五名本科生在五年时间里)，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。除了我们的初步观察，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、配方和消费的方式。这些知识将具有广泛的农学、食品加工、生物技术和营养影响，并可用于设计有利于加拿大消费者和加拿大农业食品部门的功能食品系统。