The Role of Plant Cell Walls in Regulating Starch and Lipid Bioaccessibility from Plant Foods: In Silico In Vitro and In Vivo Studies

植物细胞壁在调节植物性食品中淀粉和脂质生物可及性中的作用：计算机模拟、体外和体内研究

• 批准号: BB/H004866/1
• 负责人: Peter Ellis
• 金额: $ 50.29万
• 依托单位: King's College London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2010
• 资助国家: 英国
• 起止时间: 2010 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FH004866%2F1
• 关键词: Role; Plant; Cell; Walls; Regulating

Most people commonly eat plant foods rich in starch, notably cereal products (e.g. bread, rice), and also some that are rich in fat (e.g. tree nuts). However, little is known about how such foods release starch and fat in the human gut and how, in turn, this may influence digestion and ultimately the absorption of nutrients into the body. Improving our understanding of these processes is important for basic scientists studying the behaviour of foods in the gut and their effects on metabolism. It is also important for health professionals and policy makers that are worried about excessive food consumption and the growing problem of obesity and associated problems of heart disease and diabetes. Moreover, the rate and extent of starch and fat digestion and absorption into the blood stream are important factors in altering the risk of heart disease. The release of fat and starch from plant foods and the digestion and absorption of these nutrients by the body are highly complex processes. Our progress in understanding these processes is impeded by the hugely complex structure and properties of plant foods and individual nutrients. Our project proposal brings together a unique combination of world experts from different institutions and disciplines. These experts have formed a large team in order to improve our knowledge of how edible plants behave in the gut and how the gut reacts to the starch and fat available for digestion. For example, it is important to know about the rate at which nutrients are released from plant foods as they move along the gut, since this will affect the time course of digestion and absorption. This in turn will influence the way the nutrients are metabolised within the body. We currently study almond nuts and cereals, e.g. wheat, to see how fat and starch are released from plant tissues. Starch, fat and other nutrients are found inside numerous cells that make up the plant tissue, e.g. an almond seed contains about 50 million cells. Such cells are very small in size, often with a diameter of less than about one tenth of a mm. One significant factor that seems to affect nutrient release from plant cells is the presence of cell walls, more commonly referred to in nutrition as 'dietary fibre'. How starch and fat are released from these cells is poorly understood. Initial studies will involve examining the role of cell walls as physical barriers in controlling the release and digestion of nutrients, using various methods to examine plant tissue at a cellular scale. One novel method will be the use of a recently established 'Dynamic Gastric Model', a computer-controlled simulation of digestion in the human stomach. We will also feed human volunteers with the same plant foods rich in fat and starch, to determine the effects of processing and mastication on nutrient release and digestion and the rate at which digested nutrients are transported into the blood stream. Finally, we will also produce a mathematical description of how fat and starch are released from edible plant tissues during digestion. It is envisaged that in the future, the use of mathematics will allow research scientists to predict the behaviour of similar foods in the gut without having to do so many laboratory experiments. This work will help the food industry to produce new food products or ingredients that have a controlled release of starch and fat in the gut, which could, for example, help to reduce the risk of heart disease. Indeed, Premier Foods, a large food manufacturer, has agreed to collaborate with us and provide scientific and technological expertise. Premier Foods has also agreed to provide cereals (e.g. wheat) and food products made with these cereals, all of which have been specially prepared to control starch release. These raw materials and food products will be used in our project to study how they behave in the gut and assess their potential benefits in reducing the risk of heart disease.

大多数人通常会吃富含淀粉的植物食品，尤其是谷物产品（例如面包，大米），还有一些富含脂肪的食物（例如，树坚果）。但是，对于这种食物如何释放人类肠道中的淀粉和脂肪，这又如何影响消化并最终吸收营养素进入体内的淀粉。提高我们对这些过程的理解对于研究肠道中食物的行为及其对代谢的影响的基础科学家很重要。对于担心粮食过多以及肥胖和心脏病和糖尿病相关问题的日益增长的问题的卫生专业人员和政策制定者也很重要。此外，淀粉和脂肪消化以及吸收血液的速度和程度是改变心脏病风险的重要因素。从植物食品中释放脂肪和淀粉以及人体对这些营养的消化和吸收是高度复杂的过程。我们在理解这些过程方面的进展受到植物食品和个体养分的严重复杂结构和特性的影响。我们的项目建议汇集了来自不同机构和学科的世界专家的独特组合。这些专家组成了一个大型团队，以提高我们对可食用植物在肠道中的行为以及肠道对淀粉和可用于消化的脂肪的反应的了解。例如，重要的是要知道沿肠道移动时从植物食品中释放营养素的速率，因为这将影响消化和吸收的时间过程。反过来，这将影响营养在体内代谢的方式。我们目前正在研究杏仁坚果和谷物，例如小麦，看看如何从植物组织中释放出脂肪和淀粉。在构成植物组织的许多细胞内发现淀粉，脂肪和其他营养素，例如杏仁种子包含约5000万细胞。此类细胞的大小很小，通常的直径小于毫米的十分之一。似乎影响植物细胞营养释放的一个重要因素是细胞壁的存在，在营养中通常称为“饮食纤维”。从这些细胞中释放出淀粉和脂肪的方式鲜为人知。最初的研究将涉及研究细胞壁作为控制养分释放和消化的物理障碍的作用，并使用各种方法以细胞尺度检查植物组织。一种新的方法将是使用最近建立的“动态胃模型”，这是对人类胃中消化的计算机控制模拟。我们还将用富含脂肪和淀粉的相同植物食品喂养人类志愿者，以确定加工和咀嚼对养分释放和消化的影响，以及将消化的营养物质转运到血液流中的速度。最后，我们还将对消化过程中如何从可食用的植物组织中释放脂肪和淀粉的数学描述。可以预见的是，将来，数学的使用将使研究科学家能够预测肠道中类似食物的行为，而无需进行许多实验室实验。这项工作将有助于食品工业生产新食品或成分，这些食品或成分在肠道中受控释放淀粉和脂肪，例如，这可能有助于降低心脏病的风险。确实，大型食品制造商Premier Foods已同意与我们合作，并提供科学和技术专业知识。 Premier Foods还同意提供谷物（例如小麦）和用这些谷物制成的食品，所有这些食品都已专门为控制淀粉的释放而做好准备。这些原材料和食品将在我们的项目中用于研究它们在肠道中的行为，并评估其在降低心脏病风险方面的潜在益处。

项目成果

The role of dietary fiber in regulating lipid bioaccessibility of almonds during mastication

膳食纤维在调节杏仁咀嚼过程中脂质生物可及性中的作用

• DOI: 10.1096/fasebj.26.1_supplement.1015.4
• 发表时间: 2012
• 期刊: The FASEB Journal
• 作者: Ellis P

Manipulation of starch bioaccessibility in wheat endosperm to regulate starch digestion, postprandial glycemia, insulinemia, and gut hormone responses: a randomized controlled trial in healthy ileostomy participants.

• DOI: 10.3945/ajcn.114.106203
• 发表时间: 2015-10
• 期刊: The American journal of clinical nutrition
• 作者: Edwards CH;Grundy MM;Grassby T;Vasilopoulou D;Frost GS;Butterworth PJ;Berry SE;Sanderson J;Ellis PR
• 通讯作者: Ellis PR

Stability of Complex Carbohydrate Structures - Biofuels, Foods, Vaccines and Shipwrecks

复杂碳水化合物结构的稳定性 - 生物燃料、食品、疫苗和沉船

• DOI: 10.1039/9781849735643-00036
• 发表时间: 2012
• 作者: Grassby T

The role of plant cell walls in influencing starch bioaccessibility

植物细胞壁在影响淀粉生物可及性中的作用

• 发表时间: 2014
• 作者: Edwards CH

Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility.

• DOI: 10.1038/s43016-021-00230-y
• 发表时间: 2021-03
• 期刊: Nature food
• 影响因子: 23.2
• 作者: Edwards CH;Ryden P;Mandalari G;Butterworth PJ;Ellis PR
• 通讯作者: Ellis PR