FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 225-228.doi: 10.7506/spkx1002-6630-201101054

• Nutrition & Hygiene • Previous Articles     Next Articles

Inhibitory Effect of Flavonoids from Tartary Buckwheat Sprouts on Proliferation of Human Breast Cancer Cells

ZHOU Xiao-li1，WANG Qing1,2，YANG Yan-li3，LI Zong-jie1，TANG Wen1   

  1. (1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, China；
    2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；
    3. College of Life and Environmental Sciences, Shanghai Normal University, Shanghai 200234, China)
  • Received:2010-04-06 Revised:2010-12-10 Online:2011-01-15 Published:2010-12-28
  • Contact: ZHOU Xiao-li E-mail:zhouxl@sit.edu.cn

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Abstract:

The contents of total flavonoids, quercetin and rutin in the powders of tartary buckwheat sprouts germinated for 1 through 6 days were determined using spectrophotometery and HPLC. The anticancer effect of total flavonoids from tartary buckwheat sprouts on human breast cancer MCF-7 cells was evaluated by MTT assay. Results indicated that the ethanol extracts (rich in flavonoids) from all the tartary buckwheat sprouts exhibited an obvious inhibitory effect on the proliferation of MCF-7 cells, especially for the extract from tartary buckwheat sprouts germinated for 3 days with a rutin/quercetin ratio of 0.92:1. Meanwhile, a synergistic effect of rutin and quercetin on the proliferation of MCF-7 cells was observed. Moreover, a similar inhibitory effect between ethanol extracts from tartary buckwheat sprouts and the standard samples of quercetin and rutin on the proliferation of MCF-7 cells was observed. Therefore, these investigations demonstrate that the major components in tartary buckwheat sprouts contributing to the inhibitory effect on tumor are quercetin and rutin.

Key words: tartary buckwheat, germination, flavonoids, quercetin, rutin, MCF-7 cell

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