Open AccessStructure–function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility
Author(s) -
Cathrina H. Edwards,
Peter Ryden,
Giuseppina Mandalari,
Peter J. Butterworth,
Peter R. Ellis
Publication year - 2021
Publication title -
nature food
Language(s) - English
Resource type - Journals
ISSN - 2662-1355
DOI - 10.1038/s43016-021-00230-y
Subject(s) - endosperm , cell wall , digestion (alchemy) , cotyledon , starch , food science , cell structure , chemistry , dietary fibre , biophysics , biology , biochemistry , microbiology and biotechnology , botany , chromatography
Positive health effects of dietary fibre have been established; however, the underpinning mechanisms are not well understood. Plant cell walls are the predominant source of fibre in the diet. They encapsulate intracellular starch and delay digestive enzyme ingress, but food processing can disrupt the structure. Here we compare digestion kinetics of chickpea (cotyledon) and durum wheat (endosperm), which have contrasting cell wall structures (Type I and II, respectively), to investigate a 'cell-wall barrier' mechanism that may underpin the health effects of dietary fibre. Using in vitro models, including the Dynamic Gastric Model, to simulate human digestion together with microscopy, we show that starch bioaccessibility is limited from intact plant cells and that processing treatments can have different effects on cell integrity and digestion kinetics when applied to tissues with contrasting cell wall properties. This new understanding of dietary fibre structure is important for effective fibre supplementation to benefit human health.