The Effect of Tartary Buckwheat Flavonoids in Inhibiting the Proliferation of MGC80-3 Cells during Seed Germination

Zhou, Xiaoli; Zhi-dong, Chen; Zhou, Yasheen; Shi, Rong-Hua; Li, Zongjie

doi:10.3390/molecules24173092

Cited by 17 publications

(8 citation statements)

References 38 publications

(40 reference statements)

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“…Against human gastric carcinoma, all fractions of buckwheat hull extract, except water, showed above 80% inhibition, while only hexane and butanol fractions inhibited hepatocellular carcinoma at the same level. A similar situation was seen in the experiments of Zhou et al [ 38 , 39 ], wherein they tested flavonoid extracts from Tartary buckwheat and exposed the MGC80-3 human gastric cancer cell line to them. The complex flavonoid extracts were able to inhibit gastric cancer cell proliferation.…”

Section: Resultssupporting

confidence: 65%

Systematic Review of Human and Animal Evidence on the Role of Buckwheat Consumption on Gastrointestinal Health

et al. 2022

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Background: Buckwheat is a commonly cultivated crop with growing evidence that it is beneficial to gastrointestinal (GI) health. This systematic review summarizes the role of buckwheat in modifying GI health outcomes and microbiomes. Methods: Four medical databases and Google Scholar were systematically searched. Clinical trials, observational studies, animal in vivo, and in vitro studies with human and animal GI-derived samples were included. Results: There were 32 studies (one randomized controlled trial [RCT], one non-randomized trial, 3 observational, 9 in vitro, and 18 animal in vivo studies) included. In preclinical studies, buckwheat extracts were observed to have cytotoxic potential against human-derived GI cancer cell lines. Animals fed with buckwheat had lower GI mucosal inflammation, higher alpha diversity in the GI microbiome, and higher levels of fecal short-chain fatty acids. Human evidence studies and clinical trials were limited and predominantly of moderate risk of bias. The majority of in vitro studies with GI-derived samples and in vivo studies were reliable without restrictions in study design. Conclusion: In vivo and in vitro studies show that buckwheat may have potential GI benefits due to its anti-oxidant and anti-inflammatory potential; however, human evidence remains limited, and its impact on health in humans remains to be elucidated in future trials.

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Section: Resultssupporting

confidence: 65%

Systematic Review of Human and Animal Evidence on the Role of Buckwheat Consumption on Gastrointestinal Health

et al. 2022

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“…The TBF has shown both antioxidant and antidiabetic effects [ 26 ]; hence, dietary intake of TBF can reduce insulin resistance and improve concentrations of blood lipids including TC, TG, LDL-C, and HDL-C in T2DM patients [ 32 ]. Rutin and quercetin are the main constituents of Tartary buckwheat and in particular TBF, and both compounds can attenuate diabetes and hence improve blood lipids [ 17 ]. However, the effects of TBF on gut microbiota and colon lesions in diabetic mice were not previously investigated.…”

Section: Discussionmentioning

confidence: 99%

“…ese biological properties have been attributed to the presence of multiple flavonoids, including rutin, quercetin, and kaempferol [16][17][18][19][20][21]. Recent studies have indicated that the regulation of gut microbiota may partially explain the antidiabetic effects of natural products [22].…”

Section: Introductionmentioning

confidence: 99%

Tartary Buckwheat Flavonoids Improve Colon Lesions and Modulate Gut Microbiota Composition in Diabetic Mice

Cheng

Cai

Kreft

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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Tartary buckwheat flavonoids (TBFs) exhibit diverse biological activities, with antioxidant, antidiabetes, anti-inflammatory, and cholesterol-lowering properties. In this study, we investigated the role of TBFs in attenuating glucose and lipid disturbances in diabetic mice and hence preventing the occurrence of diabetes-related colon lesions in mice by regulating the gut microbiota. The results showed that TBFs (1) reversed blood glucose levels and body weight changes; (2) improved levels of serum total cholesterol (TC), triglycerides (TGs), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and fasting insulin; and (3) significantly reduced diabetes-related colon lesions in diabetic mice. In addition, TBFs also affected the diabetes-related imbalance of the gut microbiota and enriched beneficial microbiota, including Akkermansia and Prevotella. The TBF also selectively increased short-chain fatty acid-producing bacteria, including Roseburia and Odoribacter, and decreased the abundance of the diabetes-related gut microbiota, including Escherichia, Mucispirillum, and Bilophila. The correlation analysis indicated that TBFs improved metabolic parameters related to key communities of the gut microbiota. Our data suggested that TBFs alleviated glucose and lipid disturbances and improved colon lesions in diabetic mice, possibly by regulating the community composition of the gut microbiota. This regulation of the gut microbiota composition may explain the observed effects of TBFs to alleviate diabetes-related symptoms.

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“…Some studies have shown that tartary buckwheat avonoids have hypoglycemic and hypolipidemic e ects in type 2 diabetic rats [7]. Tartary buckwheat flavonoids show obvious antioxidant and hypoglycemic properties [8], and they have an inhibitory effect on the proliferation of human gastric cancer cells [9]. Overall, tartary buckwheat is rich in phenolic compounds and flavonoids, giving it considerable medicinal and nutritional value [10].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity of Rice–Tartary Buckwheat Composite as Affected by In Vitro Digestion

Zhang

2022

Journal of Chemistry

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The present study aimed to evaluate the phenolic compounds and antioxidant activity of rice–tartary buckwheat composite (RTBC) as affected by in vitro digestion to explore the structure-activity relationship of the release of total phenolic content (TPC) and total flavonoid content (TFC) with the antioxidant activity of RTBC during in vitro oral, gastric, and intestinal digestion stages. The release of TPC and TFC from RTBC increased significantly after in vitro digestion ( P < 0.05 ), and the change of antioxidant activity was consistent with that of TPC and TFC. Compared with the initial stage of digestion, the antioxidant activity of RTBC was increased after digestion ( P < 0.05 ), and there was a strong correlation between antioxidant activity and the release of TPC and TFC (0.954 < R < 0.997; P < 0.05 ). The phenolic compounds released in the oral, gastric, and intestinal digestion stages varied, and eight phenolic compounds were identified by UPLC-Triple-TOF/MS, namely, quercetin-3-O-robinoside-7-O-sophoroside, quercetin-3-O-neohesperidoside-7-O-glucoside, forsythobiflavone A, forsythobiflavone B, quercetin-3-O-rutinoside-7-O-glucoside, rutin, isoquercetin, and ferulic acid. These results indicated that in vitro digestion significantly increases the release of phenolic compounds and flavonoids from RTBC and there is a higher antioxidant activity after digestion than before digestion. The phenolic compounds released after digestion of RTBC are beneficial to health protection.

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The Effect of Tartary Buckwheat Flavonoids in Inhibiting the Proliferation of MGC80-3 Cells during Seed Germination

Cited by 17 publications

References 38 publications

Systematic Review of Human and Animal Evidence on the Role of Buckwheat Consumption on Gastrointestinal Health

Systematic Review of Human and Animal Evidence on the Role of Buckwheat Consumption on Gastrointestinal Health

Tartary Buckwheat Flavonoids Improve Colon Lesions and Modulate Gut Microbiota Composition in Diabetic Mice

Phenolic Compounds and Antioxidant Activity of Rice–Tartary Buckwheat Composite as Affected by In Vitro Digestion

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