Anti-Helicobacter pylori activity of Fagopyrum Tataricum (L.) Gaertn. Bran flavonoids extract and its effect on Helicobacter pylori-induced inflammatory response
机构：[1]Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, 610064,[2]Luzhou Pinchuang Technology Co., Ltd. (National Engineering Research Center of Solid-state Brewing), 646000, Luzhou, China[3]Core Laboratory, School of Medicine, Sichuan Provincial People's Hospital Affiliated to University of Electronic Science and Technology of China, 610072,四川省人民医院[4]Key Laboratory of Irradiation Preservation of Sichuan Province, Sichuan Institute of Atomic Energy, Sichuan, Chengdu, China
Tartary buckwheat flavonoids have a variety of effects on anti-inflammatory, anti-oxidation, as well as anti-tumor and are valuable for academic research and industrial application. Helicobacter pylori (H. pylori) infection is associated with various gastrointestinal diseases in humans, and an increase in its resistance has led to the failure of many drugs. In this study, we quantified the main monomers of tartary buckwheat (Fagopyrum Tataricum (L.) Gaertn.) bran flavonoids extract through HPLC analysis. Then, we investigated the anti-H. pylori activity and the effect on cell inflammation of tartary buckwheat flavonoids extract and its four main flavonoid monomers (rutin, quercetin, kaempferol, and nicotiflorin). The results showed that tartary buckwheat flavonoids extract and its four flavonoid monomers could inhibit the growth of H. pylori and down-regulate the expression of proinflammatory factors IL-6, IL-8, and CXCL-1 in H. pylori-induced GES-1 cells. Moreover, we also confirmed that tartary buckwheat flavonoids extract could reduce the expression of virulence factor gene of H. pylori. In summary, tartary buckwheat can alleviate the cell inflammation induced by H. pylori, which provides a theoretical basis for the development of tartary buckwheat healthcare products.
基金：
Sichuan Science and Technology Program [2023YFSY0055]; Training plan 2.0 of the National Basic Subject Top-notch Talent [20212079]; Higher Education Personnel Training Quality and Teaching Reform Project of Sichuan Province [JG2021-42]; Open Project Program of Irradiation Preservation Technology Key Laboratory of Sichuan Province [FZBC2021001]
第一作者机构：[1]Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, 610064,
共同第一作者：
通讯作者：
通讯机构：[1]Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, 610064,[2]Luzhou Pinchuang Technology Co., Ltd. (National Engineering Research Center of Solid-state Brewing), 646000, Luzhou, China[3]Core Laboratory, School of Medicine, Sichuan Provincial People's Hospital Affiliated to University of Electronic Science and Technology of China, 610072,[*1]Luzhou Pinchuang Technology Co., Ltd. (National Engineering Research Center of Solid-state Brewing), Luzhou 646000, China.[*2]Core Laboratory, School of Medicine, Sichuan Provincial People's Hospital Affiliated to University of Electronic Science and Technology of China, Chengdu 610072, China[*3]Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu 610064, China.
推荐引用方式(GB/T 7714)：
Qing Liting,Li Shu,Yan Shiying,et al.Anti-Helicobacter pylori activity of Fagopyrum Tataricum (L.) Gaertn. Bran flavonoids extract and its effect on Helicobacter pylori-induced inflammatory response[J].FOOD SCIENCE & NUTRITION.2023,11(6):3394-3403.doi:10.1002/fsn3.3329.
APA：
Qing, Liting,Li, Shu,Yan, Shiying,Wu, Chengmeng,Yan, Xin...&Zhao, Jian.(2023).Anti-Helicobacter pylori activity of Fagopyrum Tataricum (L.) Gaertn. Bran flavonoids extract and its effect on Helicobacter pylori-induced inflammatory response.FOOD SCIENCE & NUTRITION,11,(6)
MLA：
Qing, Liting,et al."Anti-Helicobacter pylori activity of Fagopyrum Tataricum (L.) Gaertn. Bran flavonoids extract and its effect on Helicobacter pylori-induced inflammatory response".FOOD SCIENCE & NUTRITION 11..6(2023):3394-3403
