Purpose: The objective of this study was conducted to investigate the effects of rutin, buckwheat components on cell growth and anti-inflammation in adipocyte 3T3-L1 and human colon cancer cell SW-480. Methods: We cultured 3T3-L1 adipocyte and SW-480 colon cancer cell to confluence, at which time starvation was induced with SFM for 1 day. Cells were then cultured in medium containing 0, 25, 50, or 100 μmol/mL of rutin 3T3-L1 or 0, 10, 20, or 40 μmol/mL SW-480. Cell viability was measured using a cell viability kit. In addition, we examined the expression of mRNA related to inflammation. RT-PCR was used to quantity tumor necrosis factor (TNF-α), interleukin-1β (IL-1β), IL-6, inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) mRNA levels. Results: Rutin significantly inhibited 3T3-L1 and SW-480 cell proliferation in a dose and time dependent manner. Rutin also significantly reduced the mRNA expression of IL-1β, IL-6 and TNF-α at the highest dose. In addition, rutin treatment caused a significant reduction in COX-2 and iNOS mRNA levels compared to the control group. Conclusion: Overall, our results suggest that rutin has the potential to reduce inflammation, and that these effects are greater during tissue-damaging inflammatory conditions.

This study examined the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intake of college students before and after nutrition education. A total of 44 college students were recruited and a questionnaire survey was conducted. Dietary nutrient consumption was obtained from the one day 24-hr recall. Scores on ‘Concerns about health (p<0.05)’, ‘Regular exercise (p<0.01)’, and number of steps (p<0.001) were significantly higher after-training. The dietary attitude (31.3 vs. 33.7, p<0.01) and food habits (53.5 vs. 59.7, p<0.01) were significantly higher after-training. The scores on ‘Eating a lot of food that I want to eat is more important than nutrition (p<0.01)’, ‘I am interested in information on nutrition and health (p<0.01)’, ‘Have three meals a day (p<0.01)’, ‘Have breakfast regularly (p<0.01)’, ‘Drink milk every day (p<0.001)’, ‘Have fruits every day (p<0.05)’, and ‘Apply nutrition knowledge to daily life (p<0.001)’ were significantly higher after-training. Among the nutrients intakes, the protein (p<0.05), vitamin C (p<0.01), and calcium (p<0.001) were significantly higher after-training. Nutrition education improved the lifestyle factors, dietary attitudes, food habits, and dietary nutrition intakes.

찹쌀전분의 고압처리시 pH 3~10 조건에서 고유점도는 1.328∼1.426 ㎖/g 범위로 원료전분(1.15 ㎖/g)보다 낮았다. 특히, 고유점도는 산성 및 알칼리성 조건에서 감소하였다. 전분의 호화과정 중 열에너지량을 나타내는 호화엔탈피는 pH 3, 4 및 5 조건에서 고압처리한 찹쌀전분이 각각 13.86, 13.47 및 13.42 J/g으로 원료전분(16.3 J/g)보다 낮은 값을 보였다. 찹쌀전분의 호화온도 및 엔탈피 감소는 고유점도가 낮아지는 현상과 일치하였다.