Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Abstract

Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activity

“…A previous report indicated that complex of EGCG and methyl cellulose exhibited aggregated spherical particles (Patel et al., 2013). The morphology differences of three complexes might be due to the different physicochemical properties of selected small molecules, that is, chemical structure, functional groups, molecular weight, and mixture ratio (X. Liu et al., 2020).…”

Effects of a High-Molecular-Weight Polysaccharides Isolated from Korean Persimmon on the Antioxidant, Anti-Inflammatory, and Antiwrinkle Activity

“…To identify the fine structural characteristic of DK-H, further fractionation by column chromatography, such as ion exchange and size exclusion, in addition to chemical and structural analyses, such as GC-MS, IR, and NMR, is needed in future studies [28]. Thermodynamic and spectral measurements, polymer particle tracking analysis, and microstructure observation are also required to identify the structural interaction between the GalA-rich polysaccharide and polyphenols in DK-H [29]. In addition, individual polyphenol composition in DK-H might be fully identified in the near future.…”

Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further

“…(Poly)phenol polymers, which represent a large proportion of those ingested in the diet, are often intimately bound through hydrophobic and hydrogen bonds to plant cell wall matrix and therefore reach the colon in the form of (poly)phenolic fibers ( 235 , 236 ). A clear case of fiber-associated (poly)phenols are polymeric flavan-3-ols, whose fermentation leads to SCFA biosynthesis while releasing the so-called “non-extractable (poly)phenols” ( 237 , 238 ), thereby illustrating another example of trophic interactions in the gut environment.…”