Evaluation of ethyl-rutinoside and aglycone-fortified Tartary buckwheat steamed bread in ameliorating hyperglycemia, insulin resistance, and dyslipidemia in type 2 diabetic mice

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-17 DOI:10.1016/j.jff.2025.107027

Yuan Xiao , Jiajia Dai , Mahbuba Siddiquy , Arif Hussain , Muhammad J. Umer , Hao Liu

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Abstract

Ethyl-rutinoside and aglycones (ER-AG), transformation products of rutin formed during Tartary buckwheat processing, are recognized as bioactive compounds with potential roles in glycemic regulation. However, studies quantifying the hypoglycemic efficacy of Tartary buckwheat foods naturally enriched with ER-AG are still limited. This study produced Tartary buckwheat micronized bran steamed bread (TMBB) fortified with ER-AG and tested its impact on blood glucose regulation. Tartary buckwheat bran was modified through ultrafine grinding and enzymatic catalysis to obtain TMBB with elevated ER-AG content (1570.10 mg/100 g). In T2DM mice, TMBB showed higher hypoglycemic activity compared to wheat bread and commercial Tartary buckwheat steamed bread. TMBB treatment decreased blood glucose by 48.52 % relative to the untreated T2DM group and significantly reduced glycated serum protein and enhanced glucose tolerance. Markers of insulin resistance and dyslipidemia were also significantly improved (p < 0.05). These findings provide clear scientific evidence for the hypoglycemic potential of ER-AG–fortified TMBB.

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乙基芦丁苷和糖基强化苦荞馒头改善2型糖尿病小鼠高血糖、胰岛素抵抗和血脂异常的评价

乙基rutino苷和糖苷元（ER-AG）是苦荞加工过程中形成的芦丁转化产物，被认为是具有潜在血糖调节作用的生物活性化合物。然而，量化天然富含ER-AG的苦荞食品的降糖功效的研究仍然有限。本研究制备了添加ER-AG的苦荞微细麸皮馒头（TMBB），并测试了其对血糖调节的影响。通过超微粉碎和酶催化对苦荞麸皮进行改性，得到ER-AG含量提高（1570.10 mg/100 g）的TMBB。在T2DM小鼠中，与小麦面包和商业苦荞馒头相比，TMBB显示出更高的降糖活性。与未经治疗的T2DM组相比，TMBB治疗使血糖降低48.52%，显著降低糖化血清蛋白，增强葡萄糖耐量。胰岛素抵抗和血脂异常指标也显著改善（p < 0.05）。这些发现为er - ag强化TMBB的降糖潜力提供了明确的科学证据。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.