Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice

This study observed the changes of phenolic compounds in tartary buckwheat after solid-state fermentation by Monascus purpureus (FTB) and the regulation of its alcoholic extract (FTBE) on the physique, blood lipid levels, blood glucose and antioxidant enzymes activities in Kunming (KM) mice. Compared to raw tartary buckwheat, the total phenolic and total flavonoid contents in FTBE were significantly increased by approximately 1.4 and 2.2 times to 514.52 and 4658.99 mg/100 g, respectively. In FTBE, five phenolic acids were quantified. Rutin was the dominant flavonoid in FTBE, accounting for 95% (4430.26 mg/100 g). In addition, quercetin (2.78 mg/100 g) and trans-cinnamic acid (59.16 mg/100 g) were only detected in FTBE. Animal experiments demonstrated that FTBE supplementation effectively regulated food intake, body weight and serum lipid levels, improved glucose tolerance, and increased the liver glycogen content as well as superoxide dismutase (SOD) and catalase (CAT) activities in mice. Therefore, it was an effective way to increase the bioactive compounds of raw tartary buckwheat by M. purpureus fermentation. M. purpureus-fermented tartary buckwheat or its extract is also an excellent dietary source of phenolic compounds and has the potential to prevent obesity, diabetes and other noncommunicable chronic diseases.