Wall porosity in isolated cells from food plants: Implications for nutritional functionality

Li, Haiteng; Gidley, Michael J.; Dhital, Sushil

doi:10.1016/j.foodchem.2018.12.024

Cited by 54 publications

(24 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The size of the pore but also its conformation and flexibility govern the diffusion of a molecule through the cell wall. Cells, with intact walls, separated from plant tissues are becoming a popular tool to investigate the permeability of the cell walls and macronutrient digestibility [31][32][33][34][35][36][37][38][39][40][41]. These in vitro studies confirmed that digestive enzymes (α-amylase, proteases and pancreatic lipase) cannot diffuse through the cell wall of many plant-based foods (almond, wheat, chickpea, pea, mung bean, red kidney bean, and sorghum) whereas some cell wall appeared to be more permeable (common bean, potato tuber, banana and mango).…”

Section: Porositymentioning

confidence: 99%

“…These in vitro studies confirmed that digestive enzymes (α-amylase, proteases and pancreatic lipase) cannot diffuse through the cell wall of many plant-based foods (almond, wheat, chickpea, pea, mung bean, red kidney bean, and sorghum) whereas some cell wall appeared to be more permeable (common bean, potato tuber, banana and mango). Fluorescently-labelled probes (i.e., fluorescein isothiocyanate-labelled dextran and albumin) were also utilized to estimate the size of some of the pores of these plants' cell walls [35,36]. From these studies, it was found that porosity varied greatly between plant species and organs, with almond and legumes having less porous cell walls than potatoes.…”

Section: Porositymentioning

confidence: 99%

“…However for these processes to occur, the enzymes have to be able to come in contact with their substrate which can only be achieved if the latter is bioaccessible-either the enzymes can penetrate the cell wall or the nutrients are released from the food matrix. plants' cell walls [35,36]. From these studies, it was found that porosity varied greatly between plant species and organs, with almond and legumes having less porous cell walls than potatoes.…”

Section: Bioaccessibility and Digestion Of Plant-based Food Componentsmentioning

confidence: 99%

“…The extent of cell wall rupture and/or separation depends on the processing used (type and duration of the treatment) and the fracture properties of the plant tissue [52]. The porosity of the cell wall can also be altered, particularly during cooking [36,37]. Moreover, during processing cell wall polysaccharides are susceptible to modification by the activity of endogenous enzymes, chemical degradation, or by microbial enzymes in fermentation processes.…”

Section: Cell Wall Properties and Food Structurementioning

confidence: 99%

See 3 more Smart Citations

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

104

View full text Add to dashboard Cite

Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain. These supramolecular structures are composed of complex heterogeneous networks primarily consisting of cellulose, and hemicellulosic and pectic polysaccharides. The composition and organization of these different polysaccharides vary depending on the type of plant tissue, imparting them with specific physicochemical properties. These properties dictate how the cell walls behave in the human gastrointestinal tract, and how amenable they are to digestion, thereby modulating nutrient release from the plant tissue. This short narrative review presents an overview of our current knowledge on cell walls and how they impact nutrient bioaccessibility and digestibility. Some of the most relevant methods currently used to characterize the food matrix and the cell walls are also described.

show abstract

Section: Porositymentioning

confidence: 99%

Section: Porositymentioning

confidence: 99%

Section: Bioaccessibility and Digestion Of Plant-based Food Componentsmentioning

confidence: 99%

Section: Cell Wall Properties and Food Structurementioning

confidence: 99%

See 2 more Smart Citations

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Holland

Ryden

Edwards

et al. 2020

Foods

104

View full text Add to dashboard Cite

show abstract

“…A similar logic has been applied in previous studies on cell wall-starch interactions using isolated individual cells. These studies explicitly revealed the barrier properties of cell walls on starch digestion (Bhattarai, Dhital, Mense, Gidley, & Shi, 2018;Dhital, Bhattarai, Gorham, & Gidley, 2016;Ding et al, 2019;Li, Gidley, & Dhital, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle

Fox

et al. 2021

Food Chemistry

Self Cite

View full text Add to dashboard Cite

Wheat flour, consisting of a complex matrix of starch and protein, is used as a representative model of whole food here to investigate the binary interaction in relation to amylose level and hydrothermal treatment in noodles as a food exemplar. Noodle made of high-amylose wheat (HAW) flour showed an eight-fold higher resistant starch content, compared to the wild type. Protein removal under simulated intestinal digestion conditions resulted in higher starch digestion rate coefficients in raw and cooked flours. In cooked flours, the substrate becomes similarly accessible to digestive enzymes regardless of protein removal. The results indicate that the increased protein content in native HAW flour and thermal stability of starch in HAW noodles lead to higher food integrity and consequently enhance the resistance against α-amylase digestion. Overall, the study suggests that a diversity of starch-protein interactions in wheat-based food products underlies the nutritional value of natural whole foods.

show abstract

Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Sun,

Zhou,

Zhong

et al. 2024

Applied Research

View full text Add to dashboard Cite

This study demonstrates evidence that the mass transfer process of an enzyme (a biocatalyst) is the rate‐limiting step in the starch hydrolysis reaction during food digestion. The significance of this work has been to compare the reaction rate of starch hydrolysis by salivary enzymes with the mass transfer rate of rate‐limiting enzymes. This research has applied mass transfer and reaction engineering theory in a quantitative study of starch hydrolysis, and a dimensionless group, the Damköhler number (Da), has been calculated based on glucose measurements from a beaker and stirrer system. The values of the Da number in this study (0.3‐19) indicate that both the time constant for mass transfer and the time constant for reaction are significant parameters. SEM (Scanning Electron Microscopy) images emphasize that compression (simulated mastication) helps to break the plant cell wall of starch. Mass‐transfer resistance needs to be considered during food digestion studies. The Da numbers are significantly affected by both compression forces (internal mass‐transfer coefficients) and stirrer speeds (external mass‐transfer coefficients) in this beaker and stirrer system.This article is protected by copyright. All rights reserved.

show abstract

Wall porosity in isolated cells from food plants: Implications for nutritional functionality

Cited by 54 publications

References 39 publications

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility

Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle

Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Contact Info

Product

Resources

About