An integrated look at the effect of structure on nutrient bioavailability in plant foods
An integrated look at the effect of structure on nutrient bioavailability in plant foods
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DOI：
10.1002/jsfa.9298
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发表时间：
2019-01-30
影响因子：
4.1
通讯作者：
Pellegrini, Nicoletta
中科院分区：
文献类型：
--
作者：
Capuano, Edoardo;Pellegrini, Nicoletta
营养素的真正生物利用度本质上与其发生的特定食物基质相关联，在营养科学中仍然没有得到充分考虑。在消化过程中，食物基质，特别是食物的结构调节营养素和生物活性化合物使其自身可用于吸收的程度和动力学。从这个角度来看，我们描述了一个综合的外观结构对植物性食品中营养生物利用度的影响。基于这种综合的外观，细胞壁完整性和植物材料在小肠中运输期间的颗粒大小决定了植物营养素的生物利用度;反过来，细胞壁完整性和颗粒大小取决于口服处理的水平，因此，随后逃脱上肠消化并被结肠微生物群利用的物质。最终，对营养消化的影响通过消化的每个步骤与食物结构相关联。考虑食物的结构而不仅仅是成分，为设计更健康的食物开辟了可能性。(c)2018年化学工业协会
The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. (c) 2018 Society of Chemical Industry