Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymer

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 alpha-glucosidase in a mixed non-competitive and anticompetitive 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 beta-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.

Automated summary

A covalent polymer of DMY-SBP was prepared for the first time and characterized in terms of its structure and physicochemical properties. The results showed positive correlations between the polymer's properties, including molecular weight, total phenol content, and ABTS radical scavenging ability, and the dosage of DMY. The polymer exhibited higher inhibitory activity and stability compared to DMY alone, due to its strong protein binding capacity, and also showed superior protective effects on beta-carotene in nano-emulsions stabilized with the DMY-SBP polymers. These findings contribute to our understanding of natural polyphenol-polysaccharide polymers and have implications for the development of new nutraceuticals.