The Inhibitory Effect of Tartary Buckwheat Extracts on Adipogenesis and Inflammatory Response

Mak Soon Lee, Yoonjin Shin, Sunyoon Jung, Seog Young Kim, Young Hee Jo, Chong Tai Kim, Min Kyu Yun, Sung Jin Lee, Johann Sohn, Heui Jong Yu, Yangha Kim

Research output: Contribution to journalArticlepeer-review

21 Scopus citations

Abstract

Tartary buckwheat (Fagopyrum tataricum) has been established globally as a nutritionally important food item, particularly owing to high levels of bioactive compounds such as rutin. This study investigated the effect of tartary buckwheat extracts (TBEs) on adipogenesis and inflammatory response in 3T3-L1 cells. TBEs inhibited lipid accumulation, triglyceride content, and glycerol-3-phosphate dehydrogenase (GPDH) activity during adipocyte differentiation of 3T3 L1 cells. The mRNA levels of genes involved in fatty acid synthesis, such as peroxisome proliferator-activated receptor-γ (PPAR-γ), CCAAT/enhancer binding protein-α (CEBP-α), adipocyte protein 2 (aP2), acetyl-CoA carboxylase (ACC), fatty acid synthase (FAS), and stearoylcoenzyme A desaturase-1 (SCD-1), were suppressed by TBEs. They also reduced the mRNA levels of inflammatory mediators such as tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), monocyte chemoattractant protein 1 (MCP-1), and inducible nitric oxide synthase (iNOS). In addition, TBEs were decreased nitric oxide (NO) production. These results suggest that TBEs may inhibit adipogenesis and inflammatory response; therefore, they seem to be beneficial as a food ingredient to prevent obesity-associated inflammation.

Original languageEnglish
JournalMolecules
Volume22
Issue number7
DOIs
StatePublished - 12 Jul 2017

Keywords

  • 3T3-L1 adipocytes
  • adipogenesis
  • inflammatory response
  • tartary buckwheat

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