The anti-inflammatory and anti-cancer effects of tartary buckwheat sprouts in lipopolysaccharide-stimulated macrophage (RAW264.7) cells and lung (H1975) cells

Abstract

Tartary buckwheat (Fagopyrum tataricum), known for its resilience and higher levels of bioactive compounds particularly rutin, is a group of pseudocereals of the genus Fagopyrum in the Polygonaceae family. During germination, enzymatic activity in tartary buckwheat sprouts converts bound forms of flavonoids (like rutinosides) into free rutin, and increases its bioavailability. Rutin is a versatile flavonoid with broad-spectrum benefits for cardiovascular, metabolic, neurological, and immune health. Tartary buckwheat sprouts are a potent natural source of rutin, leveraged for their enhanced bioactive profile through germination. This positions them as a valuable functional food, with research continuing to explore optimal cultivation and processing methods to maximize health benefits. Obtaining sprouts rather than grains has the advantages of life cycle shortening and being eco-friendly during cultivation. The methanolic extract of tartary buckwheat sprouts (MESP) was prepared and compared with MES (methanolic extract of tartary buckwheat seeds) to explore its bioactivities. The results show that the content of rutin can reach 32 mg/g dry weight. In LPS-exposed to RAW264.7 macrophages, MESP inhibits the transforming growth factor β (TGFβ), IL-1β, and IL-6 release. MESP exhibited higher anti-inflammatory potential than that of MES. We firstly demonstrated that its suppression was manipulated via AKT/p-38/TGFRII signaling. MESP impaired the growth of H1975 lung cancer cells. Its inhibition was through FAK/AKT/ERK34 signaling. The facts of tartary buckwheat sprouts possessing dual functions of anti-inflammatory and anti-cancer activities suggested tartary buckwheat sprouts are a valuable source to be of functional food.