• Food Science and Preservation
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• v.22 no.4
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• pp.607-612
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• 2015

The aim of this research was to investigate the whitening effects of rutin and rutin metabolites including 3,4-dihydroxyphenyl acetic acid (DHPAA), 3-hydroxyphenyl acetic acid (HPAA), 3,4-dihydroxytolene (DHT) and homovanillic acid (HVA). The potent whitening effect of rutin and rutin metabolites were determined by mushroom tyrosinase inhibition assay and expressed as the half maximal inhibitory concentration ($IC_{50}$) against tyrosinase activity in vitro. The HVA showed the highest inhibitory effect ($IC_{50}=37.10{\mu}M$) of tyrosinase activity, followed by DHPAA ($IC_{50}=45.87{\mu}M$), HPAA ($IC_{50}=50.96{\mu}M$), rutin ($IC_{50}=57.98{\mu}M$), and DHT ($IC_{50}=66.09{\mu}M$), respectively. To evaluate cell cytotoxicity, MTT assay was performed with JB6 P+ mouse epidermal cells and expressed as a relative percentage of untreated control. The results showed that rutin and rutin metabolites had no cytotoxic effects on JB6 P+ cells up to $100{\mu}M$ except for DHT (up to $50{\mu}M$). These results suggests that rutin metabolites may be utilized as a potential tyrosinase inhibitors and the whitening agents for the future.

• Journal of Sericultural and Entomological Science
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• v.38 no.2
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• pp.108-112
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• 1996

This experiment was carried out to investigate the feeding effect of rutin (quercetin-3-o-${\beta}$-rutinoside) and ${\gamma}$-aminobutyric acid(GAB) sprayed on mulberry leaves on silkworm growth. Amount of ingest, digest and feces showed no difference statistically except rutin. Rutin made 6% increase of amount of digest, compared to the control. However, rutin or GABA decreased maximaly silkworm weight by 28% during the experimental period. GABA showed body weight loss by 15%, rutin by 7% respectively, compared to the control. Rutin and GABA extended three days larval period and extended one day mounting period and decreased 15.4% and 91% in number of mounted silkworm compared with the control, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.509-512
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• 2005

Changes in rutin and Quercetin contents of Gochujang, which was added buckwheat flour, were investigated during steaming and fermentation for 1 month. Not steamed buckwheat flour showed only in presence of rutin. But rutin decreased and quercetin increased after steaming. The koji of buckwheat flour showed maximum contents of rutin and Quercetin at 20 hours during fermentation. The rutin content of Gochujang made with koji of buckwheat flour decreased slightly during fermentation but the Quercetin content increased with decreasing contents of rutin, probably due to degradation of rutin. All rutin degraded completely in Gochujang made with koji of buckwheat flour after 20 days.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.579-585
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• 2015

Rutin is a well-known flavonoid found in buckwheat. Recent studies have demonstrated that the biological actions of rutin include anti-inflammatory and anti-cancer effects, but the underlying molecular mechanisms of these actions are not yet fully understood. Neoplastic cell transformation is considered a major event that contributes to carcinogenesis, and the present study aimed to determine whether rutin would exert anti-tumor effects via the results suggest that rutin exerted a potent inhibitory influence on the molecular activity of the MEK/ERK and MKK4/JNK pathways and strongly attenuated EGF-induced neoplastic cell transformation. These findings provide insight into the biological actions of rutin and the molecular basis for the development of new chemoprotective agents.

• The Korean Journal of Pharmacology
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• v.27 no.1
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• pp.69-80
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• 1991

Inhibitory effects of quercetin and rutin on lipid peroxidation of microsomes caused by iron(II) were investigated with respect to the scavenging action for oxygen radicals produced during oxidation of iron and the chelating action for iron. Lipid peroxidation by $Fe^{2+}$ alone was markedly inhibited by quercetin or rutin in a dose dependent fashion. Lipid peroxidation by ascorbate or NADPH in the presence of $Fe^{2+}$ was almost completely inhibited by both quercetin and rutin. The peroxidative action of $Fe^{2+}$ was inhibited by SOD and DABCO and slightly inhibited by catalase, DMSO and mannitol. Quercetin and rutin inhibited oxidation of $Fe^{2+}$ which is responsible for DETAPAC and they showed a significant initial chelating effect. Quercetin and rutin effectively inhibited lipid peroxidation by $H_{2}O_{2}$ and decomposed $H_{2}O_{2}$. Both $OH{\cdot}$ production in the presence of $Fe^{2+}$ and $^1O_2$ production by U.V. irradiation were inhibited by quercetin and rutin. Lipid peroxidations by $Cd^{2+},\;Cu^{2+},\;Ni^{2+},\;Pb^{2+}$ and $Zn^{2+}$ were almost completely inhibited by quercetin. Quercetin and rutin significantly prevented the loss of sulfhydryl groups by $Fe^{2+}$. These results suggest that inhibitory effects of quercetin and rutin on the peroxidative action of $Fe^{2+}$ in the presence or absence of ascorbate and NADPH may be attributable to their scavenging action on reactive oxygen species and chelating action on iron.

• Korean Journal of Pharmacognosy
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• v.31 no.2
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• pp.249-251
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• 2000

From the whole plants of Amaranthus mangostanus L., rutin was isolated and identified by means of chemical and spectroscopic methods. This is the first isolation of rutin from this plant.

• Journal of Veterinary Clinics
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• v.30 no.1
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• pp.12-16
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• 2013

This study was performed to investigate hepatoprotective effect of rutin on acute hepatic damage induced by carbon tetrachloride in rats. Twenty-four male Sprague-Dawley rats were randomly divided into four groups; normal control group, $CCl_4$ control group, two rutin treatment groups (rutin 200+$CCl_4$ and rutin 400+$CCl_4$). Dissolving vehicles were applied to the rats in the normal control group. The rutin was administrated to the rats in rutin 200+$CCl_4$ and rutin 400+$CCl_4$ groups at the levels of 200 mg/kg and 400 mg/kg, 3 consecutive days orally, with 24 hours interval before inoculating $CCl_4$. $CCl_4$ was intraperitoneally administered an hour after the last treatment of rutin to the rats in every group except the normal control group. The body weight of rats in $CCl_4$ control group were significantly lower than other groups (p < 0.05), but the liver weight and relative liver weight were higher than normal control group (p < 0.05). The activities of ALT, AST, ALP, GTP, LDH and the level of total bilirubin in sera of rats in $CCl_4$ control group were higher and the levels of total protein, albumin and globulin were lower than the normal group (p < 0.05). The activities of ALT, AST, ALP, GTP, LDH and the level of total bilirubin in rutin 200+$CCl_4$ and rutin 400+$CCl_4$ groups were lower than $CCl_4$ control group (p < 0.05). Therefore the pre-treatment of rutin before $CCl_4$ inoculation in rats effectively inhibited the elevation of serum ALT, AST and total bilirubin which are the parameters of hepatic damage.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.732-737
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• 1990

In this study, the rutin contents in buckwheat and buckwheat foods were determined. Rutin in buckwheat and buckwheat foods was extracted with methanol and separated by High Performance Liquid Chromatography(HPLC) equipped with Lambda-Max Model 481 detector set at 355 nm using a ${\mu}$ Bondapak $C_{18}$ column and a 2.5% acetic acid:methanol:acetonitrile (35:5:10, v:v:v) solvent. There were differences in the rutin contents among the different species of buckwheat. The rutin contents in buckwheat groats were ranged from 8.84 mg to 24.77 mg/100g. The rutin contents in commercial buckwheat groats and flours were ranged from 15.04 mg to 20.92 mg/100g. The rutin contents in commercial dried buckwheat noodles, steamed buckwheat noodles, and buckwheat cookies were ranged from 1.76 mg to 10.84 mg/100g.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• Archives of Pharmacal Research
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• v.19 no.1
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• pp.41-45
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• 1996

After rutin(50-1500 mg/kg) was administered orally to rats, the relationship between its metabolites and mutagenicity was investigated. Quercetin conjugates were detected in the urine of rats treated with more than 150 mg/kg. Administration of rutin less than 100 mg/kg resulted in phenolic acid-like metabolites. However, intact rutin was not detected in the urine of rats treated with different amounts. When rutin was cultured with human intestinal bacteria, the amount of quercetin was increased gradually with a corresponding decrease in the level of rutin and then quercetin was decreased gradually with a corresponding increase in the level of unidentified compounds. The ring fission bacterium of quercetin of was Pediococcus Q-05. These results suggest that rutin could be metabolized and transformed from mutagenic to nonmutagenic by intestinal bacteria in human intestine.