Prophylactic components of buckwheat
ABSTRACT Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products.
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ABSTRACT: Due to the high nutritional value of buckwheat, its protein hydrolysates are a promising candidate for constructing food supplements. However, the preparation of the said hydrolysates requires the analy-sis estimating their biological activity for the great importance of the gut homeostasis and its impact on the human health status. For that reason, this study aimed at determining the biological function of the buckwheat protein hydrolysates in terms of modulating bacterial activity. The impact of the buckwheat protein hydrolysates on the proliferation and survival rate as well as on the adhesion of bacteria from the following genera: Lactobacillus, Enterococcus, Escherichia as typical representatives of the small intestine microbiota, was studied. In addition, the impact of analyzed hydrolysates on the proliferation of Caco-2 cell and their secretion of interleukin 8 (IL-8) was assessed. The degree of hydrolysis deter-mined the nature of hydrolysates conditioning their size and molecular weight. Although the buckwheat protein hydrolysates slowed down the mitotic process in the intestinal cell and increased the secretion of the proinflammatory cytokine, they also beneficially modulated microorganisms. The buckwheat pro-tein hydrolysates stimulated the proliferation rate of all analyzed bacterial strains with a simultaneous low percentage of dying out. In addition, they facilitated the adhesion of lactic acid bacteria in mono-and heterogeneous cultures and thus are a promising component for compensating the negative response of enterocytic cells.
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ABSTRACT: A practical antihypertensive food, neo-fermented buckwheat sprouts (neo-FBS), was produced from buckwheat sprouts by lactic fermentation. The neo-FBS preparation gave a 12.7 times better yield and had a 10 times more potent blood-pressure-lowering (BPL) effect than conventionally prepared products. Neo-FBS decreased both systolic and diastolic blood pressure in spontaneously hypertensive rats (SHRs) at a dose of 0.010 mg/kg, an effect comparable to 1.0 mg/kg captopril, an anti-hypertensive drug. Orally administered neo-FBS (10 mg/kg) significantly decreased angiotensin I-converting enzyme (ACE) activity in the lung, thoracic aorta, heart, kidney, and liver of SHRs. Neo-FBS had a detectable relaxing effect on a phenylephrine-precontracted thoracic aorta in SHRs at 0.5 μg/mL and the EC50 value was 8.3 ± 1.4 μg/mL. The ACE inhibition and vasorelaxation activities were found to be responsible for the excellent BPL effect of neo-FBS. As SHR is a standard model for human hypertension, neo-FBS may also have BPL effects in human patients.Journal of Functional Foods. 01/2013; 5(1):406–415.
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ABSTRACT: Due to constant health awareness and readily available information on usefulness of different diet and their direct link with health, the demand of functional food is increasing day by day. The concept of functional foods includes foods or food ingredients that exert a beneficial effect on host health and/or reduce the risk of chronic disease beyond basic nutritional functions. Increasing awareness of consumer health and interest in functional foods to achieve a healthy lifestyle has resulted in the need for food products with versatile health-benefiting properties. Cereal- and cereal component-based food products offer opportunities to include probiotics, prebiotics, and fibers in the human diet. Various growth studies using probiotic Lactic acid bacteria on cereal-based substrates and utilization of whole grain or components as high-fiber foods in developing novel food products lend support to the idea that cereal-based media may well be good probiotic carriers. It is essential that science and traditional knowledge should go together to find mutually beneficial results. In the Indian subcontinent, making use of fermented food and beverages using local food crops and other biological resources are very common. But the nature of the products and the base material vary from region to region.Journal of Food Science and Technology -Mysore- 12/2012; 49(6):665-672. · 1.12 Impact Factor