Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-22 DOI:10.1016/j.tifs.2024.104757

Ahasanul Karim , Leila Mohammadi , Emmanuel Freddy Osse , Mohammed Aider , Milena Saqui-Salces , Seddik Khalloufi

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引用次数: 0

Abstract

Background

Polysaccharides play a crucial role in slowing macronutrient digestion, contributing to satiety, glycemic control, regulating blood sugar levels, and cholesterol management. Their impact on food digestion and absorption is largely mediated by their ability to increase the viscosity of chyme and digesta, affecting the activity of digestive enzymes.

Scope and approach

This review examines the effects of polysaccharides on digestive enzymes, focusing on their inhibition of proteolysis, lipolysis, and amylolysis. While other ingredients like gelatin or specific food additives can increase food viscosity, this review specifically emphasizes polysaccharides, particularly soluble fibers. A comprehensive search in Web of Science/ScienceDirect identified 1589 articles published between January 1982 and August 2023. After applying selection criteria, 212 trials from 96 articles that directly examined the influence of polysaccharide viscosity on macronutrient digestibility were included.

Key findings and conclusions

The review identifies 38 polysaccharides, including pectin, xanthan, guar gum, carboxymethylcellulose, carrageenan, and konjac glucomannan, known for their viscosity-enhancing properties. These polysaccharides impact nutrient digestion through several mechanisms: they reduce diffusion and mass transfer, impede mixing of digestive components, block enzyme active sites, induce conformational changes, and form aggregates and surface bonds that immobilize substrates. The extent of digestion inhibition is influenced by factors such as polysaccharide concentration, viscosity, and molecular structure, as well as the properties of the substrate, including molecular weight and conformation. The review highlights the need for more accurate modeling of digestive processes and in vitro systems that effectively replicate digestive conditions to better understand the impact of polysaccharides on nutrient digestion and absorption. Future research should explore complex systems, including whole foods and fiber-rich by-products like fruit peels or grain husks containing both soluble and insoluble fiber, to gain deeper insights into how polysaccharides affect into nutrient digestion and absorption in real-world scenarios.

查看原文本刊更多论文

多糖引起的粘度对食物中蛋白质、脂肪和碳水化合物消化的影响：全面回顾与未来展望

背景多糖在减缓宏量营养素消化、促进饱腹感、控制血糖、调节血糖水平和控制胆固醇方面发挥着至关重要的作用。多糖对食物消化和吸收的影响主要是通过增加食糜和消化液的粘度，从而影响消化酶的活性。虽然明胶或特定食品添加剂等其他成分可以增加食物粘度，但本综述特别强调多糖，尤其是可溶性纤维。通过在 Web of Science/ScienceDirect 上进行全面搜索，发现了 1982 年 1 月至 2023 年 8 月间发表的 1589 篇文章。应用筛选标准后，96 篇文章中的 212 项试验被纳入其中，这些试验直接研究了多糖粘度对宏量营养素消化率的影响。主要发现和结论本综述确定了 38 种多糖，包括果胶、黄原胶、瓜尔豆胶、羧甲基纤维素、卡拉胶和魔芋葡甘露聚糖，这些多糖以其增强粘度的特性而闻名。这些多糖通过多种机制影响营养物质的消化：它们减少扩散和传质，阻碍消化成分的混合，阻塞酶的活性位点，引起构象变化，形成聚集体和表面键固定底物。消化抑制的程度受多糖浓度、粘度和分子结构等因素以及底物的特性（包括分子量和构象）的影响。综述强调，需要对消化过程和体外系统进行更精确的建模，以有效复制消化条件，从而更好地了解多糖对营养物质消化和吸收的影响。未来的研究应探索复杂的系统，包括完整的食物和富含纤维的副产品，如含有可溶性和非可溶性纤维的果皮或谷物壳，以便更深入地了解多糖在实际情况下如何影响营养物质的消化和吸收。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.