Comparative study of the effects of Tartary buckwheat seed and sprout consumption on the physiological indices and gut microbiota of C57BU6J mice

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外文摘要：Tartary buckwheat(Fagopyrum tataricum)is a well-known pseudocereal for its health and economic value.However,abundant antinutritional factors(ANFs)reduces its health benefits.As reported,germination can improve the nutritional profile of grains.In this study,we systematically evaluate the safety of Tartary buckwheat seeds(TB)and Tartary buckwheat sprouts(TBS)used as high active ingredients.After evaluating nutrition levels,bioactive compounds and ANFs in TBS during germinating,5th-day TBS were selected as the raw material.C57BL/6J mice were gavaged daily with distilled water,TB,or TBS for 6 weeks.The physiological indices related to ANFs were determined.Results showed that the TB intake tends to generate negative effects on the gut microbiota,and organs.Additionally,upon TB intake,the Fe3+content in serum,trypsin activity in pancreas and jejunum decreased,while the cytokine,IgE,and histamine levels in serum,water content in faeces,cytokine levels in liver and jejunum increased.Conversely,TBS did not induce any obvious negative effects on the above relevant indices and showed better lipid-lowering effect.Altogether,TBS are safer and more effective as a raw material to produce the functional food for long-term consumption with the intention of preventing and treating hyperlipidaemia.

外文关键词：

Tartary buckwheatTartary buckwheat sproutsAntinutritional factorsGut microbiotaHealth effect

作者：

Guohui Nan、Haixia Zhao、Qiong Wu、Lisong Liu、Zichao Guan、Chenglei Li、Huala Wu、Dabing Xiang、Qi Wu

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作者单位：

College of Life Science,Sichuan Agricultural University,Ya'an 625014,China

Faculty of Quality Management and Inspection & Quarantine,Yibin University,Yibin 644000,China

College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106,China

基金：

Opening Project of Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsSichuan Engineering and Technology Research Center of Coarse Cereal Industralization,Chengdu University

项目编号：

2022CC013

出版年：

2024

DOI：

10.26599/FSHW.2022.9250067

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(2)

参考文献量59