In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats

Dietary interventions play an important role in the prevention and treatment of type 2 diabetes (T2D). This study aims to evaluate the in vitro nutrition properties of whole Tartary buckwheat straight noodles (TSNw) and investigate its amelioration effect on T2D rats. Tartary buckwheat straight noodles (TSNs), including TSNw and TSNc (made by TB core flour), were prepared using extrusion technology, with characteristic of two times retrogradation. Results showed that TSNw presented higher in vitro antioxidant abilities and lower in vitro digestibility than TSNc (P < 0.05), with significantly higher free radicals scavenging ability and lower estimated glycemic index (P < 0.05). After six weeks dietary intervention, the serum metabolic level of T2D rats was determined. Results revealed that the administration of TSNs could notably reduce the level of total cholesterol, triacylglycerols, low-density lipoprotein cholesterol, glutamic-pyruvic transaminase, glutamic oxaloacetic transaminase, creatinine, urea, uric acid, and malonaldehyde, but increased the level of high-density lipoprotein cholesterol, total protein, and the activity of superoxide dismutase, and glutathione peroxidase in T2D rats. In general, the administration of TSNw presented better improvement on the complications of T2D rats than that of TSNc. This study suggests that TSNw could be a promising functional food for treating T2D.