Tartary buckwheat is rich in flavonoids. However, the health‐promoting effect of these flavonoids has not been adequately studied. In the present study, we investigated the impact of rutin, quercetin, and Tartary buckwheat on the lipid metabolism of rats on a high‐fat diet. Quercetin could significantly reduce body weight, serum triacylglycerol, low‐density lipoprotein cholesterol, TNF‐α, insulin, and ameliorate glucose tolerance. It was surprising that Tartary buckwheat significantly increased the weight of the rats. Rutin, quercetin, and Tartary buckwheat tended to decreased fat deposition in the liver of rats but have little effect on short‐chain fatty acid production. The changes in the structure and diversity of the microbiota were found to be modulated by these diets. It was concluded that quercetin could attenuate high‐fat diet‐induced obesity, rutin, quercetin, and Tartary buckwheat can shape the specific structure of gut microbiota. Mechanism of Tartary buckwheat on lipid metabolism needs further systematic research.
Summary
The effects of various flavonoids of Tartary buckwheat (rutin‐enhanced flavonoid extract [REFE and quercetin‐enhanced flavonoid extract [QEFE]) and individual flavonoids (rutin, quercetin and kaempferol) on the antioxidant activity, inhibition of α‐glucosidases and α‐amylase and starch digestibility were evaluated. Quercetin possessed the highest antioxidant activity and inhibition of α‐glucosidases and α‐amylase activity followed by kaempferol and rutin. REFE and QEFE have similar antioxidant and inhibition of α‐amylase activities, but QEFE has much higher α‐glucosidases inhibition than REFE. Tartary buckwheat flour has the lowest content of rapidly digestible starch and predicted glycaemic index (pGI) compared to maize flour, wheat flour and rice flour. Addition of rutin and quercetin to wheat flour showed a weak or no effect on digestion inhibition, but they inhibited starch digestion under solid complex conditions. Our results may help explain the benefits of supplementing the diet with food rich in flavonoids.
Coarse cereals and legume grains
(CCLGs) are rich in specific macro-
and functional elements that are considered important dietary components
for maintaining human health. Therefore, determining the precise nutritional
mechanism involved in exerting the health benefits of CCLGs can help
understand dietary nutrition in a better manner. Evidence suggests
that gut microbiota play a crucial role in the function of CCLGs via
their complicated interplay with CCLGs. First, CCLGs modulate gut
microbiota and function. Second, gut microbiota convert CCLGs into
compounds that perform different functions. Third, gut microbiota
mediate interactions among different CCLG components. Therefore, using
gut microbiota to expound the nutritional mechanism of CCLGs is important
for future studies. A precise and rapid gut microbiota research model
is required to screen and evaluate the quality of CCLGs. The outcomes
of such research may promote the rapid discovery, classification,
and evaluation of CCLG resources, thereby opening a new opportunity
to guide nutrition-based development of CCLG products.
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