In plant-based food systems such as fruits, vegetables, and cereals, cell wall polysaccharides and polyphenols co-exist and commonly interact during processing and digestion. The noncovalent interactions between cell wall polysaccharides and polyphenols may greatly influence the physicochemical and nutritional properties of foods. The affinity of cell wall polysaccharides with polyphenols depends on both endogenous and exogenous factors. The endogenous factors include the structures, compositions, and concentrations of both polysaccharides and polyphenols, and the exogenous factors are the environmental conditions such as pH, temperature, ionic strength, and the presence of other components (e.g., protein). Diverse methods used to directly characterize the interactions include NMR spectroscopy, size-exclusion chromatography, confocal microscopy, isothermal titration calorimetry, molecular dynamics simulation, and so on. The un-bound polyphenols are quantified by liquid chromatography or spectrophotometry after dialysis or centrifugation. The adsorption of polyphenols by polysaccharides is mostly driven by hydrophobic interactions and hydrogen bonding, and can be described by various isothermal models such as Langmuir and Freundlich equations. Quality attributes of various food and beverage products (e.g., wine) can be significantly affected by polysaccharide–polyphenol interactions. Nutritionally, the interactions play an important role in the digestive tract of humans for the metabolism of both polyphenols and polysaccharides.

中文翻译：

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细胞壁多糖和多酚之间的相互作用

在以植物为基础的食品系统中，例如水果，蔬菜和谷物，细胞壁多糖和多酚共存，并且在加工和消化过程中通常相互作用。细胞壁多糖和多酚之间的非共价相互作用可能会极大地影响食品的理化和营养特性。细胞壁多糖与多酚的亲和力取决于内源性因素和外源性因素。内源性因素包括多糖和多酚的结构，组成和浓度，外源性因素是环境条件，例如pH，温度，离子强度和其他成分（例如蛋白质）的存在。用于直接表征相互作用的多种方法包括NMR光谱，尺寸排阻色谱，共聚焦显微镜，等温滴定热法，分子动力学模拟等。透析或离心后，通过液相色谱法或分光光度法对未结合的多酚进行定量。多糖对多酚的吸附主要是由疏水相互作用和氢键驱动的，并且可以通过各种等温模型（例如Langmuir和Freundlich方程）来描述。多糖与多酚的相互作用会显着影响各种食品和饮料产品（例如葡萄酒）的质量属性。在营养上，相互作用在人类的消化道中对于多酚和多糖的代谢都起着重要作用。透析或离心后，通过液相色谱法或分光光度法对未结合的多酚进行定量。多糖对多酚的吸附主要是由疏水相互作用和氢键驱动的，并且可以通过各种等温模型（例如Langmuir和Freundlich方程）来描述。多糖与多酚的相互作用会显着影响各种食品和饮料产品（例如葡萄酒）的质量属性。在营养上，相互作用在人类的消化道中对于多酚和多糖的代谢都起着重要作用。透析或离心后，通过液相色谱法或分光光度法对未结合的多酚进行定量。多糖对多酚的吸附主要是由疏水相互作用和氢键驱动的，并且可以通过各种等温模型（例如Langmuir和Freundlich方程）来描述。多糖与多酚的相互作用会显着影响各种食品和饮料产品（例如葡萄酒）的质量属性。在营养上，相互作用在人类的消化道中对于多酚和多糖的代谢都起着重要作用。多糖与多酚的相互作用会显着影响各种食品和饮料产品（例如葡萄酒）的质量属性。在营养上，相互作用在人类的消化道中对于多酚和多糖的代谢都起着重要作用。多糖与多酚的相互作用会显着影响各种食品和饮料产品（例如葡萄酒）的质量属性。在营养上，相互作用在人类的消化道中对于多酚和多糖的代谢都起着重要作用。