Effects of Sugar Chain Length of Quercetin-3-O-Glycosides on Micellization in Aqueous Media

This paper describes the bolaamphiphilic properties of naturally occurring quercetin glycosides such as quercetin (Que), isoquercitrin (IQ), and quercetin polyglycoside (QP). The effects of sugar chain length on the micellization behaviors are discussed through the time-course of UV-vis spectra, the profiles of dynamic light scattering analyses, and the morphology of the micelles. It is indicated that the polysaccharide chains integrated on the surface of micelle would serve as a steric protecting group to afford kinetically stable micelles.