Quercetin slow-release system delays starch digestion via inhibiting transporters and enzymes.

This study investigates the potential of a quercetin-based emulsion system to moderate starch digestion and manage blood glucose levels, addressing the lack of in vivo research. By enhancing quercetin bioaccessibility and targeting release in the small intestine, the emulsion system demonstrates significant inhibition of starch digestion and glucose spikes through both in vitro and in vivo experiments. The system inhibits α-amylase and α-glucosidase via competitive and mixed inhibition mechanisms, primarily involving hydrogen bonds and van der Waals forces, leading to static fluorescence quenching. Additionally, this system downregulates the protein expression and gene transcription of SGLT1 and GLUT2. These findings offer a novel approach to sustaining glucose equilibrium, providing a valuable foundation for further application of quercetin emulsion in food science. [Display omitted] • Emulsion-loaded quercetin retarded starch digestion better than unloaded quercetin. • Quercetin emulsion reversibly and competitively inhibit α-amylase activity. • Quercetin emulsion has a reversible and mixed inhibitory effect on α-glucosidase. • Quercetin emulsion interacts with amylase mainly through hydrogen bonding. • Quercetin emulsion inhibits glucose transport by SGLT1 and GLUT2. [ABSTRACT FROM AUTHOR]