Dietary supplementation of rutin and rutin-rich buckwheat elevates endogenous glucagon-like peptide 1 levels to facilitate glycemic control in type 2 diabetic mice

Lin Chien Lee, Yu Chang Hou, Ying Ying Hsieh, Yu Hsin Chen, Yuh Chiang Shen, I. Jung Lee, Meng Chun Monica Shih, Wen Chi Hou, Hui Kang Liu

Research output: Contribution to journalArticlepeer-review

Abstract

Rutin and rutin-rich buckwheat are commonly used as alternative medicines due to their wide range of health benefits. The present study aims to investigate their anti-diabetes effects and the association with glucagon-like peptide 1 (GLP-1) levels. A murine model of type 2 diabetes (T2D), induced by a high-fat diet combined with streptozocin injection, was utilized. T2D mice were fed 3% buckwheat, 10% buckwheat, or 0.1% rutin as part of their diet for 4 weeks. Dipeptidyl peptidase-4 assays, secretin tumor cell line (STC-1) cells, and GLP-1 receptor-knockout mice were employed for mechanistic studies. Dietary consumption of 10% buckwheat and 0.1% rutin provided beneficial outcomes including lowering blood glucose levels and HbA1c, enhancing HOMA-B%, improving glucose tolerance and pyruvate tolerance. Serum GLP-1, ghrelin, leptin, and adiponectin levels were also increased at the end of the treatment. Increased GLP-1 levels and the improvement of β-cell function were closely associated with the blood glucose-lowering effects observed. Hypoglycemic effects of buckwheat and rutin supplement were abolished in diabetic GLP-1 receptor knockout mice. In conclusion, rutin and related herbal materials are expected to provide health benefits due to their ability to modulate endogenous GLP-1 levels in T2D mice.

Original languageEnglish
Article number104653
JournalJournal of Functional Foods
Volume85
DOIs
Publication statusPublished - Oct 2021

Keywords

  • Dipeptidyl peptidase-4
  • GLP-1-receptor-knockout mice
  • Glucagon-like peptide 1
  • Rutin
  • Tartary buckwheat
  • Type 2 diabetes

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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