Structure-function relationship of edible plant phenolics and their impacts on micronutrient release

尽管气候寒冷，生长季节短，但加拿大盛产各种浆果（如蔓越莓、蓝莓、草莓、萨斯卡通浆果、葡萄、海参、野莓、越橘、泥果）和樱桃（如颈樱桃、甜樱桃和酸樱桃）。2014年，浆果和樱桃占加拿大水果产量的25.0%，2016年增加到32.1%，2016年的收入为6471亿美元。这提供了极好的研究和培训机会。尽管对浆果和樱桃中的酚类化合物进行了大量研究，但据我所知，目前还没有发表过文献，也没有任何关于苯二醇酚类/多酚类及其在食品系统中的化学、物理/流变功能的研究。苯二醇属于一大类酚类，可分为不同的亚群，如烷基酚、烷基间苯二酚、心酸、异chavicol和烷基儿茶酚，它们具有不同的异构体，包括邻位异构体、间位异构体和对异构体。每个亚群都有不同的链长和饱和/不饱和程度，这在浆果和樱桃中从未被研究过。在可食用植物中，大量的酚类物质（约占总酚含量的70%）与复合碳水化合物（如膳食纤维）结合在一起，在研究中必须考虑到这一点。我的研究重点是深入了解浆果和樱桃果肉、果皮和种子中新型苯二醇酚/多酚及其同系物的结构-功能关系，以探索其在食品和营养中的新应用。拟议的研究将(i)使用新的分析方法从浆果和樱桃的果肉、果皮和种子中提取、分离、纯化和鉴定新的苯二醇酚/多酚的化学结构。（ii）利用发酵作为一种合适的食品加工模式，从相关的膳食纤维（可溶性和不可溶性）中释放新的苯二醇酚类/多酚类物质。此外，发酵还将作为一种减少膳食抗营养因子的机制进行探索。在我的实验室里，开菲尔（发酵乳）被用作一种出色的模型/载体，来输送营养并减少饮食中的抗营养因子。（iii）认识到膳食纤维（复合碳水化合物）可以作为苯二醇酚/多酚的载体，增强其氧化稳定性和胶体特性，我将把它们加入微乳液/胶囊配方中，并验证食品中增强的乳化剂、稳定剂和表面活性剂特性。热情的hqp将作出富有成效的贡献。

Despite its cold climate and short growing seasons, a wide range of berries (e.g. cranberries, blueberries, strawberries, Saskatoon berries, grapes, seabuckthron, barberries, bilberries, muddler) and cherries (e.g. chokecherries, sweet cherries and tart/sour cherries) are gown in Canada. Berries and cherries comprised 25.0% of Canadian fruit productions in 2014 and increased to 32.1% in 2016, bringing $647.1 billion in 2016 revenues. This provides excellent research and training opportunities. Although substantial studies have been reported on phenolic compounds in berries and cherries, there is no published literature nor any research study (to my knowledge) on benzenediol phenolics/polyphenols classes and their chemical, physical/rheological functionality in food systems. The benzenediols belong to a large class of phenolics and can be divided to various sub-groups such as alkylphenols, alkylresorcinols, anacardic acids, isochavicol, and alkylcatechols with different isomers including ortho, meta and para isomers. Each sub-group has different chain lengths and degree of saturation/unsaturation that have never been investigated in berries and cherries. In edible plants, substantial amounts of phenolics (>70% of total phenolic content) are bound/linked to complex carbohydrates (e.g. dietary fibre) and it is essential to be considered in research. The focus of my research program is a deeper understanding of the structure- function relationships of new benzenediol phenolics/polyphenols and their homologues in the pulps, skins and seeds of berries and cherries for exploring their novel utilization in food and nutrition. The proposed research will (i) use novel analytical methods to extract, isolate, purify and identify chemical structure of new benzenediol phenolics/polyphenols from the pulp, skin and seed of berries and cherries. (ii) deploy fermentation as a suitable food processing model to release new benzenediol phenolics/polyphenols from the linked dietary fibre (soluble and insoluble). Additionally, fermentation will also be explored as a mechanism to reduce dietary anti-nutritional factors. Kefir (fermented milk) is used as a remarkable model/vehicle in my lab, to deliver nutrients and reduce dietary anti-nutritional factors. (iii) recognizing that dietary fiber (complex carbohydrates) can act as a carrier of benzenediol phenolics/polyphenols, enhancing their oxidative stability and colloidal properties, I will incorporate them in microemulsion/encapsulation formulations and validate the enhanced emulsifier, stabilizer and surfactant properties in foods. Enthusiastic HQPs will contribute fruitfully.