Dietary polyphenols bind to potato cells and cellular components. (October 2017)

• Record Type: Journal Article
• Authors: G. Gómez-Mascaraque, Laura; Dhital, Sushil; López-Rubio, Amparo; Gidley, Michael J.
• Is Part Of: Journal of functional foods. Volume 37(2017)
• Page Start: 283
• Page End: 292
• Publication Date: 2017-10
• Subjects: CLSM confocal laser scanning microscopy -- FT-IR Fourier transform infrared spectroscopy -- ATR attenuated total reflectance -- PBS phosphate buffered saline; (+)-Catechin (PubChemCID: 9064) -- Phloridzin (PubChem CID: 6072) -- Vanillic acid (PubChem CID: 8468); Phenolic -- Cell wall -- Starch -- Plant cell -- Binding -- Polysaccharide; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.07.062
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Binding of phenolic compounds to potato cells and cell components was studied. The structure of both the phenolics and the polysaccharides affected their binding. Polyphenols penetrated potato cell walls and bound to intracellular starch. Boiled potato cells exhibited enhanced polyphenol loading capacity. Intact potato and other plant cells are potential delivery vehicles for polyphenols. Abstract: The ability of phenolic compounds to bind to dietary polysaccharides such as starch and plant cell wall components impacts their nutritional value. Here, we report interactions between potato cells and three different phenolic compounds (+)-catechin, phloridzin and vanillic acid. The binding interactions of the phenolic compounds with intact potato cells, as well as disrupted cells, cooked cells, isolated cell walls and starch granules was explored varying polyphenol concentration, pH and incubation time. Results showed that binding capacity depends on the type of phenolic compound ((+)-catechin > phloridzin > vanillic acid) as well as the type of substrate, to a maximum of ∼50 µmol/g (dry weight). The observed differences (p < 0.05) were ascribed to the amount and accessibility of potential binding sites in both the phenolic compounds and the polysaccharides. Remarkably, polyphenols could penetrate intact cells and bind the starch within them, suggesting their potential as delivery vehicles, whose loading capacity more than doubled after cooking.