In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi |
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| Authors: | Shiqi Huang Yanli Ma Dan Sun Jian Fan Shengbao Cai |
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| Affiliation: | 1. Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province, China;2. College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province, China |
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| Abstract: | The present work was designed to investigate the phenolic profiles, DNA damage protection and anti‐inflammatory effects of Tartary buckwheat fermented by Rhizopus oryzae 40469, Rhizopus oryzae 40503 and Rhizopus oligosporus 3152. Six phenolic compounds were characterised and quantified. Regardless of fermentation, rutin was the dominant phenolic substance in Tartary buckwheat. Fermentation significantly enhanced total phenolic and flavonoid contents, as well as DNA scission protection. Rhizopus oryzae 40469‐fermented sample had the highest content of phenolics, while R. oligosporus 3152‐fermented sample had the strongest inhibitory effect on DNA scission. Tartary buckwheat, regardless of fermentation, inhibited nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) mRNA levels in LPS‐induced RAW 264.7 cells. Moreover, the sample fermented with R. oryzae 40503 had the strongest inhibitory activity. Those results indicated that fermented Tartary buckwheat has potential applications as a novel nutraceutical or functional food for preventing DNA damage‐induced disease and inflammation. |
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| Keywords: | Anti‐inflammation DNA damage protection fungi fermentation phenolics Tartary buckwheat |
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