Regulatory Function of Buckwheat‐Resistant Starch Supplementation on Lipid Profile and Gut Microbiota in Mice Fed with a High‐Fat Diet

Abstract

Buckwheat‐resistant starch (BRS) has shown to be a nutrient capable of lowering cholesterol and reducing obesity. In this study, the regulatory effects of tartary buckwheat starch on blood lipid level and gut microbiota (Lactobacillus, Bifidobacterium, Enterococcus, and Escherichia coli) in mice fed with a high‐fat diet was investigated. Male C57BL/6 mice were separately fed with a normal diet (CON), a high‐fat diet (HFD), and high‐fat diet supplemented with buckwheat‐resistant starch (HFD+BRS) for 6 weeks. After the feedings, lipid profile, blood glucose, plasma levels of cytokines, short‐chain fatty acid content in the colon and intestinal flora of fecal were measured. Furthermore, the antioxidant indices of the liver and duodenum tissues were measured to evaluate the antioxidant capacity of mice. Significantly reduced plasma levels of total cholesterol (TC), triglyceride (TG), glucose, and cytokines were observed in the HFD+BRS group, accompanied by an increased antioxidant capacity in the liver and duodenum. In addition, supplementation with BRS significantly inhibited the increase in plasma lipopolysaccharide, tumor necrosis factor‐α, and interleukin‐6 levels. Gut microbiota composition was regulated by the supplement of BRS, which promoted the growth of Lactobacillus, Bifidobacterium, and Enterococcus, as well as inhibited the growth of Escherichia coli. In contrast to the HFD group, the content of short‐chain fatty acids in mice colon increased in the BRS group. In conclusion, BRS benefited the cholesterol and glucose metabolism, as well as optimized gut microbiota composition in mice fed with a high‐fat diet. Practical Application This study identified the beneficial effects of tartary buckwheat‐resistant starch on the regulation of blood lipids and intestinal flora in mice fed a high‐fat diet. The result of this study will provide a basis for the development of probiotic products supplemented with tartary buckwheat‐resistant starch and direction for further research.

Gut Microbiome and Serum Metabolome Analyses Identify Unsaturated Fatty Acids and Butanoate Metabolism Induced by Gut Microbiota in Patients With Chronic Spontaneous Urticaria

“…We demonstrated that antibiotic use during pregnancy, cesarean section, high-fat, low-carbohydrate diets, antibiotic use in the past year, and alcohol consumption are independent risk factors for CSU. Recent evidence revealed that a high-fat diet in mice altered the intestinal microbiota composition; specifically, the number of Bifidobacterium were significantly reduced (Zhou et al, 2019). Several studies have shown that the administration of antibiotics can lead to disorders of intestinal flora and decreased microbial diversity (Angelucci et al, 2019;Sun et al, 2019).…”

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

“…To provide health benefits, current dietary guidelines suggest that starchy foods should contain at least 14% of RS on a total starch basis (EFSA, 2011). Among pseudocereals, common and tartary buckwheat have the highest levels of resistant starch (27-33.5%) (Skrabanja et al, 1998;Zhou et al, 2019a).…”

“…The high levels of RS observed in buckwheat were proven: 1) to modulate blood glucose and lipid levels, 2) to regulate intestinal microbiota, and 3) to reduce obesity (Zhou et al, 2019a).…”

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

“…The major nutritional components in buckwheat seeds are represented by the carbohydrates that vary between 63.1 and 82.1%, of which from 54.5% to 54.7% was found to be starch [9] with a relatively high level of amylose (18.3%-47% of total starch) [10]. Moreover, buckwheat has high levels of resistant starch (27%-33.5%) which provides health benefits [11]. Buckwheat starch is concentrated in the endosperm, similarly to common cereals, while protein and lipids are located in the embryo that extends through the starchy endosperm [12].…”

“…Buckwheat grains represent an excellent source of dietary fiber (17.8%) with a low ratio of soluble-insoluble dietary fiber (0.5-0.28) [13]. The protein content of buckwheat ranges from 5.7% to 14.2%, depending on the variety and environmental conditions [11]. Buckwheat protein is characterized by a high biological value due to its excellent amino acids balance [14] and it is close to the optimum composition suggested by FAO/WHO [15], making buckwheat an essential contributor to human protein intake.…”