Abstract：
Macronutrients of pulses or cereals are stored in the cotyledon or endosperm cells with protection from intact cell walls. However, pulses and cereals are generally processed into fine particles during food production. For example, after milling, the macronutrients enclosed in the intact cells are released and are easily accessible to digestive enzymes in the gastrointestinal tract, leading to high metabolic responses. Therefore, studies on the health effects of intact cells and developing an alternative ingredient with a higher proportion of intact cells are areas of emerging interest. In this review, we highlighted the smallest unit of whole grain, an individual cell, as \"nutritional capsules\" and elucidated the structure-function of the nutritional capsules, followed by isolation techniques, as a potential novel functional ingredient and food. The polysaccharides\' monomeric composition, secondary structure, and interactions determine the cell wall properties including the cell detachment during isolation and isolated cell properties. The intact cellular structure is retained after mild food processing and digestion, thereby, contributing to a lower extent/rate of digestion of entrapped macronutrients. Furthermore, the excursed intact capsules in the colonic environment modulate the population and diversity of microbiota, favouring the increased production of the short-chain fatty acids (SCFAs). The structural schematic model of Type-I and Type-II cells is developed together with the schematics of the cell wall isolation process. The review provides a critical summary of the recent trends in intact plant cells as a functional-nutritional food. It paves the way for the industrial production of intact cells as a novel food ingredient.
摘要：
豆类或谷物的常量营养素储存在子叶或胚乳细胞中，并保护其免受完整的细胞壁侵害。然而,豆类和谷物通常在食品生产过程中加工成细颗粒。例如,铣削后，封闭在完整细胞中的大量营养素被释放，并且很容易被胃肠道中的消化酶所接近，导致高代谢反应。因此,关于完整细胞对健康影响的研究和开发具有更高比例完整细胞的替代成分是新兴的兴趣领域。在这次审查中,我们强调了全谷物的最小单位，一个单独的细胞，作为“营养胶囊”，并阐明了营养胶囊的结构功能，其次是隔离技术，作为一种潜在的新型功能成分和食品。多糖单体组合物，二级结构,和相互作用决定了细胞壁特性，包括分离过程中的细胞脱离和分离的细胞特性。经过温和的食物加工和消化后，完整的细胞结构得以保留，因此，有助于较低的程度/速率消化截留的大量营养素。此外，结肠环境中完整的胶囊调节微生物群的数量和多样性，有利于增加短链脂肪酸(SCFA)的产量。I型和II型细胞的结构示意图模型与细胞壁分离过程的示意图一起开发。该综述提供了完整植物细胞作为功能性营养食品的最新趋势的关键摘要。它为完整细胞作为一种新型食品成分的工业生产铺平了道路。
