Formation, Structural Characteristics and Functional Properties of Quercetin-Oat β-Glucan Complex

Area of Science:

• Food Science
• Nutritional Biochemistry
• Biopolymer Interactions

Background:

• Quercetin (QE) and oat β-glucan (OβG) are natural compounds with potential anti-diabetic properties.
• OβG modulates chyme viscosity, while QE inhibits digestive enzymes, suggesting synergistic effects.

Purpose of the Study:

• To investigate the formation mechanism and structural characteristics of QE-OβG complexes.
• To evaluate the functional properties, including viscosity and amylase inhibitory activities, of these complexes.

Main Methods:

• Formation and characterization of QE-OβG complexes.
• Analysis of complex stability under varying environmental conditions (pH, temperature, ionic strength).
• Assessment of viscosity and α-amylase inhibition of the complexes.

Main Results:

• Stable non-covalent QE-OβG complexes formed via hydrogen bonding and hydrophobic interactions.
• Optimal binding capacity and balanced interaction at a 0.6 mass ratio.
• Complexes exhibited enhanced thermal stability, improved starch viscoelasticity, and potent mixed-type α-amylase inhibition (IC50 = 2.629 mg/mL).

Conclusions:

• QE and OβG form stable complexes with valuable functional properties.
• These complexes provide a theoretical basis for developing novel hypoglycemic foods.
• Offers insights into multi-component strategies for designing slow-digestion foods.