Konjac glucomannan-dihydromyricetin complex improves viscosity and hydration capacity of konjac glucomannan as well as the thermal stability of dihydromyricetin

The nutritional benefits of soluble dietary fiber were mainly attributed to its viscosity and hydration capacity. This study was aimed to investigate the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on the viscosity and hydration capacity of KGM and the thermal stability of DMY. In contrary to most reports, the addition of DMY to KGM resulted in an increase of viscosity and hydration capacity determined via rheology and nuclear magnetic resonance spectroscopy characterization. Meanwhile the proto-type retention of DMY in the presence of heating condition at 60 degrees C and 100 degrees C were improved. The radical scavenging capacity of DMY under heating condition was improved at 100 degrees C via the quantification of ABTS+ and DPPH. KGM-DMY complex was a non-covalent compound connected by hydrogen bonds which was char-acterized with particle size analyses, zeta potential analyses, transmission electron microscopy, infrared spec-troscopy, X-ray diffraction, and isothermal titration calorimetry. This study was beneficial to the development of polyphenol-enriched nutrition based on KGM, especially in the aspects of satiety, appetite regulation and glucose regulation.

Automated summary

The study investigated the effects of the interaction between konjac glucomannan (KGM) and dihydromyricetin (DMY) on KGM's viscosity, hydration capacity, and DMY's thermal stability. Contrary to most reports, adding DMY to KGM increased viscosity and hydration capacity and improved DMY's retention and radical scavenging capacity under heating conditions. The KGM-DMY complex was characterized as a non-covalent compound connected by hydrogen bonds. This study is beneficial for the development of polyphenol-enriched nutrition based on KGM, particularly in terms of satiety, appetite regulation, and glucose regulation.