Abstract
The grains of Tartary buckwheat (Fagopyrum esculentum) are traditionally consumed on a daily basis and are used in the preparation of diverse processed foods owing to the high concentration of rutin, an antioxidant compound. However, rutin is highly concentrated in hull and bran, but not in edible flour fractions. Rutin-enriched TB flour extracts (TBFEs) were obtained by hydrothermal treatment (autoclaving, boiling, or steaming) and their pharmacokinetic profiles were evaluated following a single-dose oral administration in rats. The antioxidant and protective activities of the extracts against alcoholic liver disease (ALD) were investigated after repetitive oral administration of TBFEs for 28 days prior to ethanol ingestion. The results demonstrated that rutin-enriched TBFEs had better oral absorption and was retained longer in the bloodstream than native TBFE or standard rutin. The activities of antioxidant enzymes and intracellular antioxidant levels increased in ALD rats following TBFE treatments, especially following the administration of rutin-enriched TBFEs. The antioxidant activity of TBFEs consequently contributed toward protecting the liver against injury caused by repetitive ethanol administration, as confirmed by analyzing relative liver weight, liver injury markers, lipid peroxidation, and calcium permeability. These results suggest the promising potential of TBFEs as antioxidant-enriched functional foods for human health.
Highlights
Tartary buckwheat (TB, Fagopyrum esculentum) is grown in southern China, India, South Korea, Nepal, Bhutan, Pakistan, etc
There was a significant enhancement in antioxidant activity, cellular uptake, and ex vivo intestinal transport efficiency of hydrothermally treated TB flour extracts (TBFEs) compared with native TBFE or standard rutin [18]
Major bioactive compounds of TBFEs were evaluated by analyzing antioxidant components, such as rutin, quercetin, total polyphenols, and total flavonoids
Summary
Tartary buckwheat (TB, Fagopyrum esculentum) is grown in southern China, India, South Korea, Nepal, Bhutan, Pakistan, etc. The grains of TB are extensively consumed on a daily basis in the form of noodles, gels, and breads [1,2] This is owing to the fact that they are rich in proteins, vitamins, minerals, dietary fibers, and functional components such as rutin, quercetin, and other flavonoids [3,4]. Rutin is unstable and is converted into quercetin by rutin 3-glucosidase, which is present in TB grains during thermal processing [12,13] This conversion leads to a bitter taste, which limits the diverse applications of TB in commercially processed foods, quercetin has similar antioxidant activity with rutin [14,15]
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