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CLC number: TQ041+.8; TS213

On-line Access: 2016-12-05

Received: 2016-05-30

Revision Accepted: 2016-09-30

Crosschecked: 2016-11-10

Cited: 3

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Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Wei Chen

http://orcid.org/0000-0002-2373-2437

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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.12 P.941-951

10.1631/jzus.B1600243


Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion


Author(s):  Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun

Affiliation(s):  Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   zjuchenwei@zju.edu.cn, adesun2006@zju.edu.cn

Key Words:  Tartary buckwheat rice, Flavonoids, In vitro digestion, Antioxidant activity, Antidiabetic activity


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[J]. Journal of Zhejiang University Science B, 2016, 17(12): 941-951.

@article{title="Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion",
author="Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun",
journal="Journal of Zhejiang University Science B",
volume="17",
number="12",
pages="941-951",
year="2016",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1600243"
}

%0 Journal Article
%T Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion
%A Tao Bao
%A Ye Wang
%A Yu-ting Li
%A Vemana Gowd
%A Xin-he Niu
%A Hai-ying Yang
%A Li-shui Chen
%A Wei Chen
%A Chong-de Sun
%J Journal of Zhejiang University SCIENCE B
%V 17
%N 12
%P 941-951
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600243

TY - JOUR
T1 - Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion
A1 - Tao Bao
A1 - Ye Wang
A1 - Yu-ting Li
A1 - Vemana Gowd
A1 - Xin-he Niu
A1 - Hai-ying Yang
A1 - Li-shui Chen
A1 - Wei Chen
A1 - Chong-de Sun
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 12
SP - 941
EP - 951
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600243


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.

体外模拟消化对黑苦荞米黄酮抗氧化及降血糖活性的影响


目的:研究黑苦荞米黄酮模拟消化前后活性成分含量变化,以及模拟消化对其抗氧化及降血糖活性的影响。
创新点:采用体外模拟消化的方法,更加真实地反应消化对黑苦荞米黄酮含量及活性的影响,同时采用体外抗氧化方法、α-葡萄糖苷酶实验和HepG2细胞模型,评价其抗氧化和降血糖活性。
方法:本文采用体外模拟消化的方法,对黑苦荞米黄酮进行模拟消化,使用高效液相色谱(HPLC)检测其消化前后黄酮物质含量变化情况(表1和图1);通过ABTS、DPPH和FRAP等实验研究模拟消化对其抗氧化活性的影响(表2和图2),进一步检测其消化前后对细胞活性氧(ROS)产生的抑制能力(图3);利用α-葡萄糖苷酶活性抑制实验(图4)以及细胞葡萄糖消耗和糖原含量实验(图5),评价黑苦荞米黄酮模拟消化前后的降血糖活性。
结论:HPLC结果表明,黑苦荞米黄酮中的主要活性物质为芦丁和槲皮苷,经模拟消化后,其活性物质含量没有显著变化。体外抗氧化实验ABTS、DPPH和FRAP结果均表明,黑苦荞米黄酮具有抗氧化活性,体外模拟消化后,其抗氧化活性有所降低;细胞ROS结果表明,黑苦荞米黄酮模拟消化前后均具有较好的ROS抑制活性。进一步研究表明,黑苦荞米黄酮模拟消化前后对α-葡萄糖苷酶具有较好的抑制能力,同时可以促进细胞对葡萄糖的消耗以及细胞糖原的生成,具有较好的降血糖活性。

关键词:黑苦荞米;黄酮;体外模拟消化;抗氧化;降血糖

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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[51]中文摘要

[52]题目:体外模拟消化对黑苦荞米黄酮抗氧化及降血糖 活性的影响

[53]目的:研究黑苦荞米黄酮模拟消化前后活性成分含量 变化,以及模拟消化对其抗氧化及降血糖活性的影响.

[54]创新点:采用体外模拟消化的方法,更加真实地反应消化对黑苦荞米黄酮含量及活性的影响,同时采用体外抗氧化方法、α-葡萄糖苷酶实验和HepG2细胞模型,评价其抗氧化和降血糖活性.

[55]方法:本文采用体外模拟消化的方法,对黑苦荞米黄酮进行模拟消化,使用高效液相色谱(HPLC)检测其消化前后黄酮物质含量变化情况(表1和图1);通过ABTS、DPPH和FRAP等实验研究模拟消化对其抗氧化活性的影响(表2和图2),进一步检测其消化前后对细胞活性氧(ROS)产生的抑制能力(图3);利用α-葡萄糖苷酶活性抑制实验(图4)以及细胞葡萄糖消耗和糖原含量实验(图5),评价黑苦荞米黄酮模拟消化前后的降血糖活性.

[56]结论:HPLC结果表明,黑苦荞米黄酮中的主要活性物质为芦丁和槲皮苷,经模拟消化后,其活性物质含量没有显著变化.体外抗氧化实验ABTS、DPPH和FRAP结果均表明,黑苦荞米黄酮具有抗氧化活性,体外模拟消化后,其抗氧化活性有所降低;细胞ROS结果表明,黑苦荞米黄酮模拟消化前后均具有较好的ROS抑制活性.进一步研究表明,黑苦荞米黄酮模拟消化前后对α-葡萄糖苷酶具有较好的抑制能力,同时可以促进细胞对葡萄糖的消耗以及细胞糖原的生成,具有较好的降血糖活性.

[57]关键词:黑苦荞米;黄酮;体外模拟消化;抗氧化;降血糖

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