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| Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion |
| Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun |
| Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Laboratory of Fruit Quality Biology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou 310058, China; Nutrition and Health Research Institute, COFCO Ltd., Beijing 102209, China |
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Abstract Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2\'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.
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Received: 30 May 2016
Published: 05 December 2016
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Cite this article:
Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2016, 17(12): 941-951.
URL:
http://www.zjujournals.com/xueshu/zjus-b/10.1631/jzus.B1600243 OR http://www.zjujournals.com/xueshu/zjus-b/Y2016/V17/I12/941
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