Effect of Rutin in Buckwheat Noodle on Lipid Metabolism in Rats

Abstract

This study was performed to examine the effect of rutin in buckwheat noodle on lipid metabolism in rats fed a high-fat, high-sucrose diet. Buckwheat noodles were prepared by traditional Japanese methods, and the experimental diets contained 40% dried buckwheat noodle powder. In experiment 1, rats from CLEA were fed Control (0), Low-rutin (182), Medium-rutin (385), High-rutin (980 mg rutin/100 g) or Catechin (352 mg catechin/100 g) diet for 3 weeks, and in experiment 2, rats from Charles River Laboratories were fed Control or High-rutin diets for 4 weeks. Results indicated that serum total cholesterol level in Medium-and High-rutin groups and the level of free fatty acids in the High-rutin group were significantly lower than that in the Control group (experiment 1). The former result was shown to be reproducible in experiment 2. These results suggested that the rutin in buckwheat noodle has beneficial effects on lipid metabolism.

Buckwheat and CVD Risk Markers: A Systematic Review and Meta-Analysis

“…Buckwheat is well known to contain high concentrations of rutin (estimated 1.14%), a unique high flavonoid content compared with other common plant foods. Rutin has been shown to prevent the increase of plasma total cholesterol and non-HDL cholesterol in rats or mice fed with a high cholesterol or high fat diet [ 56 , 109 , 110 , 111 , 112 ]. However, in contrast to the results with rats and mice, serum total cholesterol concentrations in day-care staff were found to be lower in response to consuming cookies prepared from common or Tartary buckwheat, but no significant differences were detected between two buckwheat groups, even though the rutin content in Tartary buckwheat seed was 30 to 150 times greater than that in common buckwheat [ 32 , 113 ].…”

Buckwheat and CVD Risk Markers, a Systematic Review and Meta-Analysis

“…Levels of rutin are estimated at 1.14%, a unique high flavonoid content compared with other common plant foods. Rutin has been shown to prevent the increase of plasma total cholesterol and non-HDL cholesterol in rats or mice fed with a high cholesterol or high fat diet [56,[109][110][111][112]. However, in contrast to the results with rats and mice, serum total cholesterol concentrations in day-care staff were found to be lower in response to consuming cookies prepared from common or Tartary buckwheat, but no significant differences were detected between two buckwheat groups, even though the rutin content in Tartary buckwheat seed was 30 to 150 times greater than that in common buckwheat [31,113].…”

Pollen parent affects rutin content of seeds of buckwheat (Fagopyrum esculentum)

“…It is used to make bread, noodles, and ethnic foods in combination with wheat, rice, or maize in many countries (Krkosková and Mrázová, 2005). In Japan, buckwheat noodles have been eaten for more than 400 years and are considered a traditional food (Krkosková and Mrázová, 2005;Qu et al, 2013). Known for their health bene ts (Krkosková and Mrázová, 2005), buckwheat grains contain abundant starch, vitamins, minerals, an wellbalanced amino acid composition, ber (Huda et al, 2021), rutin (Matsui and Walker, 2020), a avonoid with antioxidant, anti-in ammatory, antidiabetic, anti-cancer, and pro-lipid-metabolism effects (Bhatt et al, 2022;Chu et al, 2014;Lee et al, 2016;Qu et al, 2013).…”