Preparation and characterization of a dihydromyricetin–sugar beet pectin covalent polymer. (15th May 2022)

• Record Type: Journal Article
• Authors: Liu, Xiaoling; Geng, Sheng; He, Chengyun; Sun, Junliang; Ma, Hanjun; Liu, Benguo
• Is Part Of: Food chemistry. Volume 376(2022)
• Publication Date: 2022-05-15
• Subjects: Dihydromyricetin -- Sugar beet pectin -- Covalent polymers -- Nano-emulsions -- α-Glucosidase inhibitory activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131952
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A dihydromyricetin-sugar beet pectin covalent polymer is prepared and characterized. Its molecular weight is positively correlated with the dihydromyricetin dosage. Its antioxidant and α-glucosidase inhibitory activities rely on total phenol content. The nano-emulsions stabilized by the polymer have high β-carotene protection ability. Abstract: A dihydromyricetin (DMY)–sugar beet pectin (SBP) covalent polymer was prepared using an alkaline method for the first time, and its structure and physicochemical properties were characterized. The results showed that the molecular weight, total phenol content, and ABTS radical scavenging ability of the polymer were positively correlated with DMY dosage. The polymer inhibited α-glucosidase in a mixed non-competitive and anti-competitive inhibition manner, and its inhibition performance depended on the total phenol content. Its maximum inhibitory activity was much higher than that of DMY, which was attributed to its strong protein binding capacity. The stability and β-carotene protective effects of the nano-emulsions stabilized with the DMY-SBP polymers were also positively correlated to the total phenol content and were superior to those stabilized by SBP. Therefore, the results obtained in this study may improve our functional understanding of natural polyphenol-polysaccharide polymers and promote the development of new nutraceuticals.