Evidence map›Paper›PMID 42196027›Full record

ArticleFoods (Basel, Switzerland)2026

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

Wenjing Xie, Wenjun Wang, Xinlu Feng, Raojun Zheng, Lingli Chen, Ningmeng Ding, Qiujun Chen, Suyun Lin

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Wenjing XieJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Wenjun WangJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.ORCID 0000-0001-6882-7037
Xinlu FengJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Raojun ZhengSchool of Chemistry and Environmental Science, Shangrao Normal College, Shangrao 334001, China.ORCID 0000-0002-5096-0830
Lingli ChenJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Ningmeng DingJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Qiujun ChenJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Suyun LinJiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.ORCID 0000-0003-0263-5184

Funding

National Natural Science Foundation of China 32560541Natural Science Foundation of Jiangxi Province 20232BAB215064Natural Science Foundation of Jiangxi Province 20242BAB25405
6 · The paper itself

Abstract

Quercetin (QE), a flavonol-type polyphenol, and oat β-glucan (OβG), a soluble dietary fiber, are natural active ingredients with the potential to reduce the risk of diabetes. OβG slows starch digestion by modifying chyme viscosity, while QE inhibits digestive enzyme activity. This study aimed to explore the formation mechanism and structural characteristics of QE-OβG complexes, as well as their functional properties in terms of viscosity and amylase inhibitory activities. It was found that QE and OβG formed stable non-covalent complexes via hydrogen bonding and hydrophobic interactions. At a mass ratio of 0.6, the binding capacity was relatively high with a moderate aggregation degree, representing a balanced interaction state. Changes in turbidity and particle size indicated that different environmental factors (pH, temperature, ionic strength) exert differential effects on the aggregation behavior of the complex. In addition, the complex exhibited a unique fibrous-block morphology, enhanced thermal stability, improved starch system viscoelasticity, and stronger mixed-type reversible α-amylase inhibition (IC

Indexed as

Complex interactionoat β-glucanquercetinviscoelasticityα-amylase inhibition

Identifiers

PMID42196027
PMCPMC13205155

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.