Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion

Abstract

Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. a b s t r a c t Background: Interactions between intracellular polyphenols and plant cell-walls have received little attention, due to analytical limitations. It was difficult until recently to analyse the most implicated polyphenols, which are proanthocyanidins (aka condensed tannins), and because these weak interactions were too low for quantification. They are becoming recognized as a factor to understand extractability, functional and health effects of polyphenols. Scope and approach: New approaches that have been used since the turn of the century are binding isotherms and isothermal titration calorimetry. They allow to investigate specifically these interactions, quantify the affinities between cell-walls and polyphenols as well as the impact of fruit maturation or processing, and the consequences on the finished beverages and food. This review will highlight results on this topic since 2001. Key findings and conclusions: The most common polyphenols are phenolic acids and oligo or polymeric flavanols (proanthocyanidins), located inside the vacuole in intact plant cells. The proanthocyanidins bind spontaneously to the plant cell-wall polysaccharides through plant tissue disruption, for example during grinding, mastication or thermal treatments, etc. The highest affinity is observed with pectins, which may help explain some of the effects of maturation on polyphenol extractability, e.g. in wine making. Presence of proanthocyanidins together with the cell-walls in the lower gut further impacts on the production of colonic metabolites. This has profound consequences on the extractability and bioavailability of the polyphenols, on the functional characteristics of extracted polysaccharides, and on the fermentation kinetics of dietary fibers and polyphenols.

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

“…Indeed, the consistency in the slopes of correlations between the inhibition constants (K ic and IC 50 in Table 4 and K FQ and 1/K ic in Table 6) in the absence and presence of polysaccharides suggests that these constants were affected to a similar degree by the presence of polysaccharides, and that the inhibitory activity, inhibition kinetics and fluorescence quenching methods can be collectively and reasonably applied to characterize the effects of soluble polysaccharides on PPA inhibition by polyphenols. In previous studies, polyphenols have been reported to interact with polysaccharides through a combination of hydrogen bonds and hydrophobic interactions (Le Bourvellec & Renard, 2012;Renard, Watrelot, & Le Bourvellec, 2017). Polyphenols can bind with both a-amylase and polysaccharides (two different macromolecules) (Miao et al, 2013;Renard et al, 2017), and there is a competitive relationship between the two binding interactions (Soares et al, 2012;Soares et al, 2009).…”

“…In previous studies, polyphenols have been reported to interact with polysaccharides through a combination of hydrogen bonds and hydrophobic interactions (Le Bourvellec & Renard, 2012;Renard, Watrelot, & Le Bourvellec, 2017). Polyphenols can bind with both a-amylase and polysaccharides (two different macromolecules) (Miao et al, 2013;Renard et al, 2017), and there is a competitive relationship between the two binding interactions (Soares et al, 2012;Soares et al, 2009). The interaction equilibrium among polysaccharides, polyphenols and PPA (Fig.…”

Enzymatic hydrolysis increases ginsenoside content in Korean red ginseng (Panax ginseng CA Meyer) and its biotransformation under hydrostatic pressure

“…Hydrolyzing enzymes such as β ‐glucosidase derived from different sources may transform the same substrate using several different pathways . As active compounds including ginsenosides are bound to insoluble structures such as the vacuoles of plant cells and cell‐wall components, enzymes capable of degrading plant cell walls may be helpful . In addition to the increase of ginsenosides by the cell‐wall‐degrading activity of cellulase, hemicellulose, and pectinase, β ‐glucosidase is also useful for transformation of ginsenosides.…”

Studying the interactions between tea polyphenols and α-amylase

“…5.4 In previous studies, polyphenols have been reported to interact with polysaccharides through a combination of hydrogen bonds and hydrophobic interactions (Le Bourvellec & Renard, 2012;Renard, Watrelot, & Le Bourvellec, 2017). Polyphenols can bind with both α-amylase and polysaccharides (Miao et al, 2013;Renard, Watrelot, & Le Bourvellec, 2017), and there is a competitive relationship between the two binding interactions (Soares, Mateus, & de Freitas, 2012;Soares, Gonçalves, Fernandes, Mateus, & de Freitas, 2009). The interaction equilibrium among polysaccharides, polyphenols and PPA (Fig.…”

“…Another is that polysaccharides are able to interact with polyphenols, competing with the binding of polyphenols to protein (Soares, Gonçalves, Fernandes, Mateus, & de Freitas, 2009). polysaccharides have been studied using ITC (Watrelot, Le Bourvellec, Imberty, & Renard, 2013, from which the binding constant (K itc ') between the two compounds can be obtained (Renard, Watrelot, & Le Bourvellec, 2017). The presence of a K itc for polyphenol binding with proteins (Karonen, Oraviita, Mueller-Harvey, Salminen, & Green, 2015) as well as a K itc ' for polyphenol binding with polysaccharides (Renard, Watrelot, & Le Bourvellec, 2017) indicates that there may be a competitive mechanism between polysaccharides and α-amylase in terms of binding with polyphenols.…”