Academic Research

Chair Professor Gow-Chin Yen and his team evaluated the functional properties of polysaccharides derived from tartary buckwheat and common buckwheat. They found that FTP and FEP reduced inflammatory cytokines, β-glucuronidase, and mucinase in TNBS-induced colitis, while increasing the levels of superoxide dismutase, catalase, and glutathione peroxidase. The expression of inflammation-related signaling proteins was also decreased. In addition, FTP and FEP significantly ameliorated TNBS-induced colitis through antioxidant, anti-inflammatory, and gut microbiota-modulating effects. These findings highlight the potential application of buckwheat polysaccharides as functional ingredients and in food development. The study was published in International Journal of Biological Macromolecules (Yang et al., 2023).

Article source: https://www.sciencedirect.com/science/article/pii/S014181302203063X