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Bioactive compounds in functional buckwheat food
Abstract
Buckwheat is an ancient dicotyledonous crop belonging to Polygonaceae family. It is cultivated and adapted to marginal lands with harsh environments. Buckwheat has been praised as one of the most faddish green functional foods. Many functional foods including tea made from buckwheat have been put into production around the globe. The buckwheat proteins are particularly rich in lysine and contain less glumatic acid and proline, and more arginine and aspartic acid than cereal proteins. Buckwheat proteins also show a strong supplemental effect with other proteins to improve the dietary amino acid balance with special biological activities of cholesterol-lowering effects, antihypertensition effects, and improving the constipation and obesity conditions by acting in a similar way as dietary fiber and interrupting the in vivo metabolisms. Besides its high-quality proteins, buckwheat is also rich in many rare components that have healing effects on some chronic diseases. Among these components, the most attractive ones are flavones, flavonoids, phytosterols, d-chiro-Inositol, and myo-inositol. In this review we focus on buckwheat's general physical and chemical properties, rare components, functional effects, metabolic engineering of bioactive compounds and trends in the development of functional tea from buckwheat in the latest three years.
... The buckwheat plant bears triangular seeds which are 4 to 9 mm long and have a thousand seed weight of 15 to 35 g (Alvarez-Jubete, Taylor & Awika, 2017). Dark-coloured hulls cover the brown, light green to white buckwheat seeds (Zhang et al., 2012). The starch reserves are stored in the endosperm, as in common cereals, and the embryo with two cotyledons is positioned in the endosperm centre (Figure 2.1) (Alvarez-Jubete, F. Zhu, 2016b). ...
... The seeds contain twice as much γ-tocopherols as α-tocopherols, while only trace amounts of β-and δ-tocopherol are present (Tang et al., 2015;Valcárcel-Yamani & Lannes, 2012). Buckwheat seeds are recognised as a good source of thiamine, riboflavin, niacin, pantothenic acid and pyridoxine (Zhang et al., 2012). Tartary buckwheat contains more thiamine, riboflavin and niacin but less vitamin E than common buckwheat (A. ...
... These natural substances are more numerous and widely spread in the plant kingdom and occur in high concentration in the hulls of cereals and legumes (Filho et al., 2017;Valcárcel-Yamani & Lannes, 2012). The tannin content ranges between 0.08 and 0.42 % in amaranth, 0 and 0.5 % in quinoa and between 1.5 and 1.8 % in buckwheat (Jancurová et al., 2009;Valcárcel-Yamani & Lannes, 2012;Zhang et al., 2012). Tannins have the ability to form complexes with proteins, starch and other macromolecules (Filho et al., 2017). ...
... These are common buckwheat (Fagopyrum esculentum) and tatary buckwheat (Fagopyrum tataricum). The products of this two species are used as raw materials in the production of buckwheat tea, groats, flour and noodles (Zhang et al., 2012). It was reported that common buckwheat has nutritional properties such as proteins, minerals, natural antioxidants, vitamins (especially B group) and dietary fibre (Alamprese et al., 2007). ...
... In addition, buckwheat is used to control weeds and as green manure (Janos and Gocs, 2009). Buckwheat, which has the potential to adapt to regions with different climates, is commonly cultivated in the northern hemisphere (Zhang et al., 2012;Mota et al., 2016). The fact that the high yield increases in the grain yield of cereals could not be achieved in buckwheat in the 20th century caused a worldwide decrease in the consumption and cultivation of buckwheat (Schoenlechner et al., 2008;Nurzynska-Wierdak, 2013). ...
... It is known that the two most important producing countries of buckwheat in the world are Russia and China, respectively (Zhang et al., 2012). In the last few decades, interest in buckwheat (Fagopyrum esculentum) has increased due to the increasing demand for gluten-free diets, and the area where the plant is grown has exceeded 2.5 million hectares and an annual production of approximately 2 million tons were realized (Mota et al., 2016). ...
Bu çalışmada, beş farklı azot (0, 50, 100, 150 ve 200 kg ha-1) dozunun karabuğday (Fagopyrum esculentum)’ın bitki boyu, dal sayısı, 1000 tohum ağırlığı, hektolitre ağırlığı, ham protein içeriği ve tohum verimine etkisi incelenmiştir. Tarla denemeleri, Eskişehir ekolojik koşulları altında 2018 ve 2019 yıllarında tesadüf blokları deneme desenine göre 3 tekrarlamalı olarak yürütülmüştür. Çalışmada, en yüksek tohum verimi (1.83 t ha-1) ile en yüksek ham protein oranı (%11.22) 200 kg ha-1 azotlu gübre uygulamasından elde edilmiştir. Fakat karabuğdayın tohum verimi 150 kg ha-1 azot dozuna kadar önemli ölçüde artarken, ham protein oranı 50 kg ha-1 azot dozuna kadar önemli ölçüde artmıştır. Sonuç olarak karabuğday üretiminde en yüksek tohum verimini elde etmek için en uygun azot dozunun 150 kg ha-1 azot dozu olduğu söylenebilir.
... It is understood that buckwheat could prevent the origin of many diseases like diabetes mellitus, atherosclerosis, hypercholesterolemia and hypertension. Rutin, a flavonoid present in higher amount in buckwheat, is used in the medical field in various countries to decrease or prevent capillary deformations which arise as an outcome of hypertension and hemorrhagic diseases [8][9][10][11]. ...
... Low GI foods can control blood glucose level, diminish the risk of heart diseases and also helps in preventing obesity. Hence, buckwheat is helpful in the management of metabolic diseases [8,18,19]. ...
The perception of food and nutrition security is multi-dimensional. Food security happens when all individuals have physical and economic access to enough and nutritious food which meets their dietary requirements and food choice for an active and healthy life. Limited quantity and supply of nutritious food is a big threat for food security. Because of huge population and high level of malnutrition in India, it is a very big challenge to make sure the supply of sufficient food and nutrition. Buckwheat has become a functional food because of its nutrient content and positive effects on human health. It can be consumed as a food and also used in the treatment of many diseases. The major impacts of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Hence, it is used in the treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Buckwheat flour was incorporated in sesame laddu at four different proportions (10%, 20%, 30% and 40%) and the formulated samples along with the standard were standardized. After standardization, it was subjected to sensory analysis and most acceptable proportion was selected and subjected for nutrient analysis. The cost of the product was also estimated. The selected product was popularized among adults. The sensory analysis proved that the sensory characteristics are acceptable with the addition of buck wheat flour. The carbohydrate content was high and the fat content was low in the selected product than in the standard product. The selected product costs little higher than the standard product.
... Buckwheat belongs to the Polygonaceae family and is classified as a pseudocereal. Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are the main species of buckwheat consumed by humans [1,2]. ...
... Food of plant origin is receiving increasing interest, in terms of its protective effect against various diseases; in addition to its main role, that is, providing essential nutrients [6,7]. Buckwheat is a source of many antioxidants such as polyphenols, including six main flavonoids: rutin, orientin, vitexin, quercetin, isovitexin, and isoorientin [1,8]. Polyphenols are plant components that influence many chemical and biochemical reactions taking place in plant tissue. ...
Buckwheat sprouts are a source of various nutrients, e.g., antioxidant flavonoids, which have a positive effect on human health. This study analyzed the content of phenolic compounds and assessed their impact on the antioxidant and anti-inflammatory properties and dietary fiber in modified buckwheat sprouts. For this purpose, the buckwheat seeds were modified by adding Saccharomyces cerevisiae var. boulardii. The modified buckwheat sprouts showed a higher content of total phenol compounds (1526 µg/g d.w.) than the control sprouts (951 µg/g d.w.) and seeds (672 µg/g d.w.). As a consequence, a higher antioxidant activity and anti-inflammatory effect were noted. Probiotic-rich sprouts also had the highest content of total dietary fiber and its soluble fraction. A correlation between phenolic compounds and the antioxidant and anti-inflammatory effects, as well as dietary fiber, was shown. The interaction between dietary fiber and phenolic compounds affects the bioaccessibility, bioavailability, and bioactivity of phenolic compounds in food. The introduction of probiotic yeast into the sprouts had a positive effect on increasing their nutritional value, as well as their antioxidant and anti-inflammatory activity. As a consequence, the nutraceutical potential of the raw material changed, opening a new direction for the use of buckwheat sprouts, e.g., in industry.
... As a result, it is gaining popularity as a possibility for functional food. Buckwheat's amino acid composition and nutritional content are superior to other grains; it is also one of the protein sources with high biological value (Wronkowska et al., 2010;Zhang et al., 2012;Multari et al., 2016). ...
The food industry has introduced healthy foods as a result of the current health consciousness. People today demand nutrient-rich foods with enough health benefits in order to meet their health demands. In this study, the development and standardization of a wholesome pancake premix with pseudocereals was carried out. Healthy Pancake premix was packed in laminates and polypropylene under ambient conditions and analyzed for physico-chemical characteristic i.e. (bulk density, tapped density, crude protein and ash content) for period of 21 days. Among the four treatments the highest bulk density (0.56 g/cm³) in C1 (55::BWF), tapped density (0.71 g/cm³) in C1(55::BWF), crude protein content (11.56 %) in C2(55::BWF) and ash content in T2 (30:15:10BWF:AF:FF) was found during storage period. Thus, in general there was decrease in bulk density, tapped density, crude protein and ash content throughout the storage period of 21 days.
... Buckwheat (Fagopyrum esculentum Moench) is in the family Polygonaceae and originally from China and Central Asia (ZHANG et al., 2012). It is an herbaceous, rustic plant, with an uncertain growth pattern and a short life cycle, and can grow in a variety of soils and temperature conditions. ...
Light is essential to growth and development throughout the life cycle of plants. Plants modify their morphologi-cal traits in response to a varying intensity and quality of light signals. Observations regarding the parameters that impact seed germination are critical for understanding the germination process. Thus, this research analyzed the effect of ultraviolet radiation (UV-B and UV-C) on buckwheat seed germination. Initially, the seeds were ex-posed to UV radiation for various amounts of time (doses) (0, 1h, 2h, 4h, and 8h). They were sown on germitest paper and stored in a Biochemical Oxygen Demand chamber set at 20 °C and a 12-hour photoperiod. Tests were conducted for germination, first count, length, and dry mass of seedlings. The exposure of buckwheat seeds to UV-B and UV-C radiation did not significantly affect germination and seedling root length. However, a decrease in shoot length was observed with higher doses of UV radiation. These findings suggest that buckwheat seeds exhibit relative tolerance to UV-C radiation, while showing some sensitivity to UV-B radiation.
... The scant data available align with the findings acquired in the ongoing study (Gulpinar et al., 2012) [3] . Due to the high concentration of non-fat bioactive ingredients in this product, primarily polyphenols like rutin, orientin, vitexin, quercetin, isovitexin, and isoorientin, it is particularly alluring (Zhang et al., 2012) [20] . Nevertheless, lipid constituents have the potential to influence the technological characteristics of both seeds and the resultant flour, along with the oxidative stability of these products. ...
... 488.31, and 223.06, respectively, were identified as (-)-catechin gallate, polygalic acid, and sinapic acid by comparing ion fragment patterns, exact molecular masses, and compound formulas with literature evidence [24,32] and METLIN spectral data. Our study has indicated that catechin and catechin gallate are abundant in buckwheat seeds, consistent with previous findings [9]. ...
We conducted a comprehensive evaluation of the antioxidant, anti-obesity, anti-diabetic, and anti-glycation activities associated with the consumption of broccoli, red cabbage, alfalfa, and buckwheat seeds. Additionally, we explored the relationship between these biological activities and the profiles of amino acids, polyphenols, and organic acids identified in the seeds. Our findings demonstrated that red cabbage, broccoli, and buckwheat extracts exhibited significantly higher antioxidant potential compared to the alfalfa extract. Moreover, buckwheat displayed the most significant capacity for inhibiting alpha-glucosidase. Remarkably, broccoli and red cabbage demonstrated substantial anti-glycation and lipase inhibitory potentials. We identified the presence of amino acids, polyphenols, and organic acids in the extracts through untargeted metabolomics analysis. Correlation analysis revealed that pyroglutamic acid positively correlated with all the investigated functional properties. Most polyphenols made positive contributions to the functional properties, with the exception of ferulic acid, which displayed a negative correlation with all tested biological activities. Furthermore, gluconic acid and arabinonic acid among the organic acids identified displayed a positive correlation with all the functional properties. These results strongly support the anti-diabetic, anti-obesity, and anti-glycation potential of red cabbage, broccoli, and buckwheat seeds.
... It is also reported that microangiopathy is also affected by flavonoids [78]. Buckwheat is a major crop containing a huge quantity of flavonoids; moreover, it is the only pseudocereal which is known for its rutin content apart from other flavonoids, such as catechin, myricetin, isoquercitrin, quercetin, and anthocyanins [79,80]. However, Rutin is the main flavonoid in Buckwheat with its content varying from Tartary Buckwheat to common Buckwheat. ...
Buckwheat (Fagopyrum spp.) is an underutilized resilient crop of North Western Himalayas belonging to the family Polygonaceae and is a source of essential nutrients and therapeutics. Common Buckwheat and Tatary Buckwheat are the two main cultivated species used as food. It is the only grain crop possessing rutin, an important metabolite with high nutraceutical potential. Due to its inherent tolerance to various biotic and abiotic stresses and a short life cycle, Buckwheat has been proposed as a model crop plant. Nutritional security is one of the major concerns, breeding for a nutrient-dense crop such as Buckwheat will provide a sustainable solution. Efforts toward improving Buckwheat for nutrition and yield are limited due to the lack of available: genetic resources, genomics, transcriptomics and metabolomics. In order to harness the agricultural importance of Buckwheat, an integrated breeding and OMICS platforms needs to be established that can pave the way for a better understanding of crop biology and developing commercial varieties. This, coupled with the availability of the genome sequences of both Buckwheat species in the public domain, should facilitate the identification of alleles/QTLs and candidate genes. There is a need to further our understanding of the molecular basis of the genetic regulation that controls various economically important traits. The present review focuses on: the food and nutritional importance of Buckwheat, its various omics resources, utilization of omics approaches in understanding Buckwheat biology and, finally, how an integrated platform of breeding and omics will help in developing commercially high yielding nutrient rich cultivars in Buckwheat.
... 7 cholesterol, hypertension, atherosclerosis and diabetes. [8][9][10] Because of these properties, it can show positive effects such as antioxidant, anti hypertensive, anti-diabetic on human health. 11 2. Objectives 1. ...
Buckwheat is one of the pseudo cereals, which goes by the scientific name The Buckwheat has many medicinal properties, it reduces Gastro-intestinal disorder and it also helps to reduce diabetes because of its low glycemic index. Papad is a traditional savory food also known as appalam, papadam, is a popular tasty food item in Indian dietary science.
In this study buckwheat papad was prepared by using different concentrations of buckwheat with the replacement of rice (20, 40, 60, 80, and 100%) and labeled as B1, B2, B3, B4, B5 and B6.
These formulations were analyzed for sensory attributes (n=30) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.
When the papad was evaluated for its sensory attributes, it was observed that the incorporation of buckwheat of 40% showed similar acceptability on par with control, whereas 80 and 100% replacement had lower scores in terms of overall acceptability.
Papad prepared with 40% replacement of buckwheat was used for nutritional analysis, which was rich in protein, fiber, & minerals like, calcium, and iron content when compared to the control. Better nutritional profile of pseudo cereal papad makes it superior compared to traditional rice papad.
... F. tataricum extract also improved the amyloid-β-induced memory impairment in mice model of Alzheimer's disease via suppressing oxidative stress . It was also observed that the incorporation of F. tataricum in the daily diet reduces the risk of chronic diseases such as diabetes, hypertension, and neurodegeneration (Zhang et al. 2012). However, the potential of F. tataricum extract for the improvement of neurobehavioral complications associated with menopause is not known. ...
Menopause is a natural aging process characterized by decreased levels of sex hormones in females. Deprivation of estrogen following menopause results in alterations of dendritic arborization of the neuron that leads to neurobehavioral complications. Hormone replacement therapy is in practice to manage postmenopausal conditions but is associated with a lot of adverse effects. In the present study, the efficacy of buckwheat tartary (Fagopyrum tataricum) whole seed extract was investigated against the neurobehavioral complication in middle-aged ovariectomized rats, which mimic the clinical postmenopausal condition. Hydroalcoholic extraction (80% ethanol) was done, and quantification of major marker compounds in the extract was performed using HPLC. Oral treatment of the extract following the critical window period rescued the reconsolidation process of spatial and recognition memory, as well as depression-like behavior. Gene expression analysis disclosed elevated oxidative stress and neuroinflammation that largely disturb the integrity of the blood-brain barrier in ovariectomized rats. Gfap and Pparγ expression also showed reactive astrogliosis in the rats subjected to ovariectomy. The extract treatment reverted the elevated oxidative stress, neuroinflammation and expression of the studied genes. Furthermore, protein expression analysis revealed that Gsk-3β was activated differentially in the brain, as suggested by β-catenin protein expression, which was normalized following the treatment with extract and rescued the altered neurobehavioral process. The results of the current study concluded that Fagopyrum tataricum seed extract is better option to overcome the neurobehavioral complications associated with the menopause.
... Even if there is not a market for the functional foods in its unprocessed form, such produce also has potential for the development of value-added foods and ingredients [49][50][51], marketed on the basis of their levels of health-benefiting compounds. Examples of foods experiencing a considerable rise in popularity due to their reported health benefits include the so-called ancient grains (such as chia, quinoa, millet and spelt), pulse crops (including mungbeans, chickpeas, faba beans and lentils), as well as numerous other crops [52][53][54]. ...
Infrared spectroscopy (wavelengths ranging from 750-25,000 nm) offers a rapid means of assessing the chemical composition of a wide range of sample types, both for qualitative and quantitative analyses. Its use in the food industry has increased significantly over the past five decades and it is now an accepted analytical technique for the routine analysis of certain analytes. Furthermore, it is commonly used for routine screening and quality control purposes in numerous industry settings, albeit not typically for the analysis of bioactive compounds. Using the Scopus database, a systematic search of literature of the five years between 2016 and 2020 identified 45 studies using near-infrared and 17 studies using mid-infrared spectroscopy for the quantification of bioactive compounds in food products. The most common bioactive compounds assessed were polyphenols, anthocyanins, carotenoids and ascorbic acid. Numerous factors affect the accuracy of the developed model, including the analyte class and concentration, matrix type, instrument geometry, wavelength selection and spectral processing/pre-processing methods. Additionally, only a few studies were validated on independently sourced samples. Nevertheless, the results demonstrate some promise of infrared spectroscopy for the rapid estimation of a wide range of bioactive compounds in food matrices.
... Its planting area and production in China is the highest in the world, and it has been popularized in many countries around the world (Holasova et al., 2002). As raw material for food, Fagopyrum Tataricum has been processed into buckwheat tea, flour, and noodles (Zhang et al., 2012). There are many bioactive components in tartary buckwheat, among which flavonoids are the most important ones. ...
Tartary buckwheat flavonoids have a variety of effects on anti‐inflammatory, anti‐oxidation, as well as anti‐tumor and are valuable for academic research and industrial application. Helicobacter pylori (H. pylori) infection is associated with various gastrointestinal diseases in humans, and an increase in its resistance has led to the failure of many drugs. In this study, we quantified the main monomers of tartary buckwheat (Fagopyrum Tataricum (L.) Gaertn.) bran flavonoids extract through HPLC analysis. Then, we investigated the anti‐H. pylori activity and the effect on cell inflammation of tartary buckwheat flavonoids extract and its four main flavonoid monomers (rutin, quercetin, kaempferol, and nicotiflorin). The results showed that tartary buckwheat flavonoids extract and its four flavonoid monomers could inhibit the growth of H. pylori and down‐regulate the expression of proinflammatory factors IL‐6, IL‐8, and CXCL‐1 in H. pylori‐induced GES‐1 cells. Moreover, we also confirmed that tartary buckwheat flavonoids extract could reduce the expression of virulence factor gene of H. pylori. In summary, tartary buckwheat can alleviate the cell inflammation induced by H. pylori, which provides a theoretical basis for the development of tartary buckwheat healthcare products.
... A special feature of buckwheat kernels is the specific combination of phenolic compounds with proteins, which may reduce their enzymatic availability. One of the methods of improving digestibility may be the partial reduction of tannins, flavonoids or phenolic acids due to roasting and thermal deactivation of trypsin inhibitors [8][9][10][11][12][13]. ...
The germinated seeds of many plants are a natural source of substances that can be used to supplement food and increase its functionality. The seeds’ metabolism may be modified during germination to produce specific health-promoting compounds. Fagopyrum esculentum Moench is a rich source of nutrients. Buckwheat seeds modified during germination may be helpful as an additive to new functional food products with anti-atherogenic properties. However, their effect and safety should be assessed in in vivo studies. The aim of the study was to evaluate the effect that adding modified buckwheat sprouts (Fagopyrum esculentum Moench) to an atherogenic (high-fat) diet has on the morphology and digestibility parameters of rats. Buckwheat seeds were modified by adding the probiotic strain of the yeast Saccharomyces cerevisiae var. boulardii. The study was carried out on 32 Wistar rats, and digestibility and blood counts were assessed during the experiment. There was no evidence of an adverse effect on the animals' weight gain and nutritional efficiency. However, the influence of diets with freeze-dried buckwheat sprouts on digestibility and morphological parameters was noticed. Fat digestibility registered a statistically significant decrease in the groups fed a high-fat diet with the addition of sprouts. The study shows a new direction in the use of buckwheat sprouts.
... The nutritional values of hulled buckwheat grain vary depending on the contents of individual components, which depend on the type of buckwheat, climatic conditions and production technology. Hulled buckwheat grain contains 55% of starch, 12% of protein, 4% of lipids, 2% of soluble carbohydrates, 7% of total dietary fibers, 2% of ash, and 18% of other components such as organic acids, polyphenolic compounds, tannins, nucleotides, and nucleic acids (Zhang et al., 2012). Among grains and alternative grains, buckwheat stands out as the species with the best source of polyphenols and high antioxidant capacity (Golijan and Kostić, 2016). ...
On a global level and over a number of years, many researchers have been studying the effects of organic and conventional production methods on the chemical composition of plants and their products. The aim of this study was to determine the potential difference in the contents of several nutrients/phytochemicals in organically and conventionally produced buckwheat grains. Buckwheat was sown in 2016 at a site in Nova Varoš. The experimental plot covered a surface area of 1 ha. The contents of the following nutrients and phytochemicals in buckwheat grains were determined: proteins, pigments (chlorophyll a, chlorophyll b, carotenoids), soluble sugars, starch, free and bound polyphenols and flavonoids, and phytosterols. In addition, the antioxidant properties of the grains were assessed using the ABTS •+ ((2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) test (ability to inhibit ABTS •+ radical cations). There was no statistically significant difference in the contents of proteins, chlorophyll a and free phenols or in regard to the % of antioxidant capacity. On the other hand, two different production methods caused differences in the other chemical parameters. In organic grains, higher contents of carotenoids (6.998 µg g-1 dry matter (DM)), soluble sugar (6.48 mg 100 g-1 DM), starch (2.46 mg 100 g-1 DM), bound polyphenols (1034.3 mg (FAE) kg kg-1 DM), free flavonoids (1094.7 mg (QE) kg-1 DM) and bound flavonoids (1087.2 mg (QE) kg-1 DM) were detected, while in conventional buckwheat grains, there were higher levels of chlorophyll b (24.16 µg g-1 DM) and phytosterols (185.15 mg kg-1 DM). The study showed no clear influence of the production method on the examined parameters.
... The few available data confirm the results obtained in the present work [50,51]. This product is of interest mainly due to the content of non-fat bioactive components, primarily polyphenols: rutin, orientin, vitexin, quercetin, isovitexin, and isoorientin [52]. However, lipid components may affect the technological properties of seeds and the flour obtained from them, as well as the oxidative stability of these products. ...
In recent times, the popularity of seeds, other than cereals, in the diet has systematically grown. The fat contained in these products significantly affects their energy value as well as their biological and physicochemical properties, including their susceptibility to oxidation. The objective of this study is to evaluate the fat concentration and fatty acid (FA) composition of popular non-spice seeds used in food as a substitute for cereals or a functional additive. The research material consisted of thirteen groups of seeds derived from the following plants: amaranth, blue poppy, buckwheat, chia, flax, hemp, canihua, milk thistle, pumpkin, plantago, quinoa, sesame, and sunflower. The fat contents and fatty acid profiles differed significantly between the tested products and were dependent on the plant species. In all products, polyunsaturated fatty acids (PUFAs, 40–80% of total FAs) dominated. Linoleic acid was the main FAs in most tested seeds. The exceptions were chia and flax seeds, which were characterized by very high contents of α-linolenic acid, respectively, 62.0 and 51.4% of the total FAs. The share of monounsaturated FAs (mainly oleic acid) in the total FAs content was between 6 and 40%. All tested seeds (especially flax, chia, and hemp) have favorable values for their indexes of atherogenicity and thrombogenicity as well as the hypocholesterolemic/hypercholesterolemic ratio.
... ) เมล็ ดบั กวี ตมี คุ ณค่ าทางโภชนาการโดยมี สารส าคั ญ คื อ ฟลาโวนอยด์ ซึ ่ งเป็ น สารต้ านอนุ มู ลอิ สระที ่ มี ประสิ ทธิ ภาพ และแป้ งจากบั กวี ตยั งปราศจากกลู เตน (Gluten-free) ที ่ เหมาะ ส าหรั บผู ้ ป่ วยโรคระบบภู มิ คุ ้ มกั นบกพร่ อง (Alvarez-Jubete et al., 2009;Antonio et al., 2015) เมล็ ดบั กวี ตเป็ นวั ตถุ ดิ บที ่ สามารถน าไปแปรรู ปเป็ นผลิ ตภั ณฑ์ ที ่ หลากหลาย เช่ น แป้ ง (Christa and Soral-ŚMietana, 2008) โซบะ (Motonishi et al., 2018) เครื ่ องดื ่ มเบี ยร์ เป็ นต้ น (Deželak et al., 2014) บั กวี ตเป็ นพื ชที ่ สามารถเพาะปลู กในพื ้ นที ่ ที ่ มี ความอุ ดมสมบู รณ์ ต่ า (Zhang et al., 2012) เจริ ญเติ บโตรวดเร็ ว สามารถแข่ งขั นกั บวั ชพื ชได้ ดี และมวลชี วภาพของบั กวี ตยั งสามารถปรั บปรุ ง โครงสร้ างดิ นได้ หลั งการไถกลบ สามารถเพิ ่ มปริ มาณอิ นทรี ยวั ตถุ และคื นธาตุ ฟอสฟอรั สให้ แก่ ดิ น บั กวี ตจึ งเหมาะส าหรั บการปลู กเพื ่ อเป็ นพื ชบ ารุ งดิ นได้ (Valenzuela and Smith, 2002) (Fang et al., 2018;Nasiri et al., 2017;Sugimoto and Koesmaryono, 2001;Wang et al., 2019) ส าหรั บความหนาแน่ นต้ นยั งส่ งผลต่ อด้ านลั กษณะทางสั ณฐานวิ ทยา เช่ น ความสู งต้ น จ านวน กิ ่ ง พื ้ นที ่ ใบ และการสะสมน้ าหนั กแห้ งของรากและล าต้ นของบั กวี ต เป็ นต้ น (Momoh and Zhou, 2001;O'Donovan, 1994;Ozer, 2003) (Campbell, 1997;Hunt et al., 2018;Ohnishi, 1990) (Hunt et al., 2018) ลั กษณะทางสั ณฐานของบั กวี ต 2 ชนิ ดนี ้ มี ความแตกต่ างกั นโดยใบของบั กวี ตมี ขนาดเล็ กอวบน้ าน้ อยกว่ า และล าต้ นที ่ เล็ กกว่ าใบและล าต้ นของ บั ก วี ต ขม ( Woo et al., 2010) น อ ก จ า ก นี ้ ยั ง พ บ บั ก วี ต ป่ า ที ่ มี ลั ก ษ ณ ะ เ ป็ น พื ช ล้ ม ลุ ก [Wild buckwheat; Fagopyrum cymosum (Trevir.) Meisn. ...
Buckwheat (Fagopyrum esculentum Moench) is a pseudocereals originated from temperate zone and can persist in the area with low soil fertility. Not only being used as highly nutritious food, but buckwheat is also used as green manure crop highly capable of acquiring and accumulating phosphorus, which can then be returned to soil while breaking down after ploughing. Growing buckwheat as a green manure crop in Thailand with limited inputs, which can be variable for each growing season, can affect growth and biomass production. Defining an appropriate plant density for the amount of inputs available in each growing area for each variety and season is necessary for further recommendation of buckwheat as a green manure. This study focused on establishing basic knowledge on different factors affecting growth of buckwheat under the context of Thailand. This works is composed of 3 parts, a preliminary test and two experiments. A preliminary test was conducted to evaluate basic buckwheat seed quality, soil property, and weather conditions during the course of the experiment. Experiment 1 evaluated growth of different varieties of buckwheat under different planting density and growing period. In this experiment, four buckwheat varieties, which included Taiwan 01, Taiwan 02, Taiwan 03, and Taiwan 16 were planted in a circular cement pot at 100, 200 and 300 plants/m2 under a greenhouse condition during two planting date which were July- September 2019 and November 2019- January 2020. Experiment 2 was conducted to assessed the relationship between growth parameters and biomass production under different planting density. Buckwheat were planted in a plastic pot at 100, 200 and 300 plants/m2 under a greenhouse condition. Result of the preliminary test indicated that seeds of every
variety had overall good quality with germination rate of over 90%. Soil used for
planting were moderately fertile. The average temperature, relative humidity and solar
radiation during July-September 2019 were 31.0°C, 77.8% and 727.5 W/m2/m,
respectively and for November 2019-January 2020, the respective values were 25.5°C,
73.3 % and 727.5 W/m2/minute. Experiment 1 showed that buckwheat growth was
variable with growing periods whether being expressed as biomass per plant or biomass
per unit area. All buckwheat varieties grown during November 2019-January 2020 had
higher biomass than those grown during July-September 2019. When grown during
July-September 2019, all varieties yielded higher biomass when planted at 100
plants/m2, whereby at this density there were a 3.3 folds and a 5 folds increases in
biomass compared to those planted at 200 and 300 plants/m2, respectively. For
buckwheat grown during November 2019-January 2020, there were no differences of
biomass productions among planting densities for all varieties except for Taiwan 16
where planting at 100 plants/m2 resulted in 20-30% higher biomass than other varieties. Regarding relationship between growth parameter and biomass production of buckwheat, it was found that when stem diameter and height increased, biomass also increased. Stem diameter and height could explain more than 70% of biomass per plant or per unit area of buckwheat planted in all densities for both planting dates. In conclusion, all buckwheat varieties yielded higher biomass when planted at 100 plants/m2 regardless of planting date. Selecting appropriate varieties was important when consider growing buckwheat during November-January season. During this season, Taiwan 16 was recommended for planting at 100 plants/m2 in order to obtain the highest biomass production. In addition, stem diameter and height of buckwheat could be used as an index for biomass prediction.
... Tartary buckwheat (TB; Fagopyrum tataricum Gaertn.) is a species of Fagopyrum that is recognized as an important edible crop and medicinal plant due to its high abundance of flavonoids with antioxidant activity (Zhang et al., 2012b;Hou et al., 2021). TB is cultivated in diverse ecological zones worldwide, especially as a minor crop, and it is a popular food in southwestern and northern China (Tang et al., 2016). ...
Tartary buckwheat (TB; Fagopyrum tataricum Gaertn.) is an important multigrain crop and medicinal plant, but functional genomics and molecular breeding research in this species have been lacking for quite some time. Here, genome-wide screening was performed to develop simple sequence repeat (SSR) markers associated with six major agronomic traits and the rutin contents of 97 core germplasm resources. A total of 40,901 SSR loci were identified; they were uniformly distributed throughout the TB genome, with a mean distance of 11 kb between loci. Based on these loci, 8,089 pairs of SSR primers were designed, and 101 primer pairs for polymorphic SSR loci were used to genotype the 97 core germplasm resources. The polymorphic SSR loci showed high genetic variation in these core germplasm resources, with an average polymorphic information content (PIC) value of 0.48. In addition, multiple SSR markers, such as SXAU8002 [100-grain weight (HGW)] and SXAU8006 [stem diameter (SD)], were found to be associated with agronomic traits in the two environments. Finally, based on gene functional annotation and homology analysis, a candidate gene, FtPinG0007685500, that may affect the node number and SD of the main stem by participating in lignin synthesis was identified. This study reports the mining of genome-wide SSR loci and the development of markers in TB, which can be used for molecular characterization of the germplasm in its gene pool. In addition, the detected markers and candidate genes could be used for marker-assisted breeding and functional gene cloning in TB.
... Several biological and health benefits can be attributed to the consumption of buckwheat and buckwheat products, including hypocholesterolemic, hypoglycemic, anticancer, and anti-inflammatory properties. These health benefits are said to be, at least in part, attributed to buckwheat proteins and phenolic compounds [52]. Some of these health advantages may be due to the antioxidant activity of these compounds, but recently identified mechanisms of action may also be related [53,54]. ...
In response to the growing recognition of health issues, people are seeking products that are inexpensive, convenient, and health-related. The incorporation of pseudocereal powder in nutraceutical sector is currently increasing because of their high nutritional profile as well as health-promoting effects. The high nutritional profile includes low starch content, high in amino acid profile, high in mineral content, and low glycemic index. Moreover, it contains high levels of phytochemicals that contain considerable amounts of flavonoids, polyphenolic chemicals, and phytosterols, making them useful in the nutraceutical sector. These bioactive compounds offer antioxidant, anti-inflammatory, and reduced risk of obesity, prediabetes, and diabetic complications. With its tremendous potential and numerous food health-related uses, pseudocereal can serve as a low-cost alternative ingredient in health-related food products. Several pseudocereal processes via enzyme activity, as well as the high rheological stability of its starch, have made pseudocereal an attractive option for modern agriculture.
Phosphoenol pyruvatecarboxykinase (PEPCK) is the key rate-limiting enzyme in gluconeogenic pathway, which
helps to regulate blood glucose homeostasis. Over expression of this enzyme results in pre-diabetes and diabetes and
its expression is predominantly regulated by insulin. Insulin levels of diabetic subjects are insufficient to adequately
inhibit PEPCK. Thus, inhibition of PEPCK is a promising new therapeutic approach for treatment of diabetes. Specific
inhibitors of either PEPCK gene expression or PEPCK enzyme activity might decrease hepatic glucose overproduction
and substantially decrease hyperglycemia in diabetic patients. Phytochemicals from medicinal plants have been used
against many diseases including malaria, diabetes, cancer, etc. There are numerous medicinal plants whose extract
modulate glycolysis, Kreb’s cycle, gluconeogenesis, HMP shunt pathway, glycogen synthesis and their degradation,
cholesterol synthesis, metabolism and absorption of carbohydrates, and synthesis and release of insulin. In this review,
various reported activity on PEPCK by plant derived bioactive compounds are studied. This review will provide a
guide for researchers in the field, to develop candidates into environment-friendly effective, yet safe anti-diabetics.
This chapter summarises the optimisation experiments of the mutagenic treatment applied to two buckwheat species: Fagopyrum esculentum (common buckwheat) cv. Kora and Panda and Fagopyrum tataricum (Tartary buckwheat). Chemical mutagen-maleic acid hydrazide (MH) was used for mutagenic treatment. Based on the responses of buckwheat species to MH, the genome sensitivities were compared and discussed. Traditional and modern molecular cytogenetic approaches to study MH-induced damage on chromosome and DNA levels were applied.KeywordsBuckwheatDNA damageMaleic acid hydrazideMicronucleiTUNEL assay
The colors that are used in the food are now used in a higher rate for the production of important food
commodities like dairy, bakery, food industries. The Food dyes also plays an important part by providing a
positive impact on the commercialization of food. The dyes are of two types mainly, the natural dyes as well
as synthetic dyes. The natural dyes are naturally isolated processed and used as coloring agents, whereas
the synthetic dyes are chemically synthesized and is used worldwide as the coloring agent, but these agents
could be harmful for the human health. This review paper is mainly concentrated on the various dyes, their
uses and the negative impact on human health and an alternative source for the coloring purpose which
could be used in the modern food industry to expand the commercialization as well as providing safe
consumption to the public.
Buckwheat, a pseudo-cereal, was processed into flour and incorporated in food products like chapatti, nutri balls, and soup mix. The supplementation of three developed food products to three groups with 15 subjects (with diabetes and dyslipidemia) in each group was carried out for 90 days, while one group (15 subjects) was treated as a control where no intervention was given. The blood sugar profile and blood lipid profile including the levels of fasting blood sugar, post-prandial blood sugar, HbA1c, serum cholesterol, triglycerides, Low-Density Lipoprotein, High-Density Lipoprotein, and Very Low-Density Lipoprotein were assessed before and after the supplementation period and subjected to statistical analysis. The results depict that in the experimental group supplemented with buckwheat flour incorporated chapatti, a significant difference (p<0.05) was observed in all the biochemical parameters assessed, while in the group supplemented with buckwheat flour incorporated nutri ball, a significant difference (p<0.05) was observed in the HbA1C levels, serum triglyceride levels, and LDL levels. The group supplemented with buckwheat flour incorporated soup mix showed a significant difference (p<0.05) in the fasting blood sugar levels, postprandial blood sugar levels, serum triglyceride levels, and LDL levels. Hence, it can be concluded that the consumption of buckwheat flour has a significant impact on blood sugar and lipid profile.
Over the last few decades, buckwheat (Fagopyrum sp.) and barley (Hordeum sp.) have attracted attention of food scientists because of their high nutritional value and increased demand. In trans-Himalaya region, where they are major grain crops, limited information on their cultivation and uses has been documented. The study aimed to determine the nutritional and phytochemical composition of Fagopyrum tataricum, F. esculentum, Hordeum vulgare and H. himalayens cultivated in the trans-Himalaya region along with a self-sustaining wild population of Fagopyrum sp. wild variety, commonly observed from this less traversed region of India. Results indicated significant variation in the nutritional values including total carbohydrates, starch, and protein contents among these crops. Each species had a unique profile that can be accounted for its proper nutritional and economic use. Mineral composition varied among the Fagopyrum species with most significant difference found for the content of calcium, iron and sodium. Quantification of phenols, flavonoids, and total polyphenols showed variation among the varieties of the same crop species. Gas chromatography mass spectrometry indicated 26, 33, and 15 compounds present in grains of F. tataricum, F. esculentum, and F. sp. wild variety, respectively. H. vulgare and H. himalayens had 26 and 32 compounds, respectively. All these compounds belong to diverse functional groups. Heat maps also illustrated the variable concentration of these compound classes in the grains. Our results indicated that these landraces are rich in nutrients, antioxidants and other phytochemicals, highlighting their great potential as nutraceutical foods. Among the crops considered in our study, the species, F. tataricum and H. himalayens hold great potential for cultivation as nutrient rich crops that can be grown in cold deserts of the Himalayan belt. These crops are adapted to low temperatures and can grow well at high altitudes and various kinds of environmental stress conditions. The study encourages the use of these functional foods as an excellent supplement or replacement for better health choices.
Pseudo-tahıllar, karabuğday, kinoa ve amaranttan meydana gelmektedir. Glutensiz olmaları sebebiyle, çölyak hastalığı veya glutene hassasiyeti bulunan bireyler için çok önemli gıda kaynaklarıdır. Pseudo-tahılların tüketiminin, anti-besinsel bileşiklerinin gıda güvenliğini riske atması sebebiyle sınırlandığı bildirilmiştir. Pseudo-tahıllar, saponin, tanen, nitrat, okzalat, lektin, proteaz inhibitörleri ve fitik asit gibi bazı anti-besinsel bileşikleri içerirler. Anti-besinsel bileşiklerin, gıdanın sindirilirliğini ve besin ögelerinin emilimini engelleyerek, besinsel değerini azalttığı belirtilmiştir. Bu bileşiklerin sebep olduğu zararlı metabolik olayları azaltmak/ortadan kaldırmak için pseudo-tahılların tüketiminden önce uygun bir teknikle işlenmesi gerekir. Uygulanacak yöntem seçilirken anti-besinsel bileşiklerin kimyasal yapısı, tohum içerisindeki dağılımı, biyolojik etkileri, ısıya duyarlılıkları ve suda çözünürlükleri ile işlemin maliyetinin bilinmesi tavsiye edilmektedir. Bu yöntemler kavuz ayırma, mekanik aşındırma, su ile yıkama, ıslatma, kaynatma, kavurma, ekstrüzyon, çimlendirme, fermantasyon, yüksek hidrostatik basınç ve genetik yöntemlerdir.
Amaranth and buckwheat are two pseudo-cereals preferred for their high nutritional value, are gluten free and carry religious importance as fasting food. Germplasm resources are the reservoir of diversity for different traits, including nutritional characteristics. These resources must be evaluated to utilize their potential in crop improvement programs. However, conventional methods are labor-, cost- and time-intensive and prone to handling errors when applied to large samples. NIRS-based machine learning to predict different nutritional traits is applied in different food crops for multiple traits. NIRS prediction models are developed in this study using the mPLS regression technique for oil, protein, fatty acids and essential amino acid estimation in amaranth and buckwheat. Good RSQ external (power of determination) values were obtained for the above traits ranging from 0.72 to 0.929. Ratio performance deviation (RPD) value for most of the traits ranged between 2 and 3, except for valine (1.88) and methionine (3.55), indicating good prediction capabilities in the developed model. These prediction models were utilized in screening the germplasm of amaranth and buckwheat; the results obtained were in good agreement and confirmed the applicability of developed models. It will enable the identification of a trait-specific germplasm as a potential gene source and aid in crop improvement programs.
The 13S globulin zero-repeat subunit is resistant to trypsin and may have higher allergenicity than the 1–6 tandem repeat subunits in common buckwheat (Fagopyrum esculentum Moench). To explore alleles useful for lowering allergenicity, amplicon deep sequencing targeting the zero-repeat subunit gene was conducted in bulked genomic DNA from eight cultivars and landraces. The analysis identified a unique allele encoding a zero-repeat subunit with 10 amino acid insertion (10aa) at a position equivalent to the tandem repeat insertion. Prediction of its 3-D structure suggested that 10aa changes the β-hairpin structure in the non-10aa (native) subunit to a random coil, which is also found in 1- and 3- repeat subunits. Homozygotes of the 10aa allele were developed and showed that the 10aa subunit was more digestible than the native subunit. However, the 10aa subunit was still less digestible than the 1–6 repeat subunits, suggesting needs to explore unfunctional alleles.
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten‐free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d‐fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten‐free products to target celiac people (1.4% of the world population) and other health‐related diseases. Buckwheat is one of the functional pseudocereals with nutraceutical components to target health‐related diseases, malnutrition, and celiac. In recent years, buckwheat‐related food products with good sensory and techno‐functional qualities attractive the food market with health benefits and suitable food for people with gluten intolerance. Incorporating buckwheat in product formulation would help mitigate various health‐related problems and gluten‐free products with nutrient‐dense ingredients.
The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours (BBF) by selected lactic acid bacteria (LAB) after gastrointestinal digestion was addressed in this study. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption. The bioaccessibility of eight phenolic acids (protocatechuic, vanillic, syringic ferulic, caffeic, sinapic, p-coumaric, and t-cinnamic) and six flavonoids (epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin) were provided for BBF and BBC (buckwheat biscuits prepared from fermented and unfermented flours, respectively). The bioaccessibility indexes (BI) indicated the high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from BBF. Moreover, the data provide evidence for the suitability of selected LAB strains to be used as natural sour agents for further bakery product development rich in phenolic acids and flavonoids with LAB-dependent bioaccessibility.
2S albumin (g11, g13, g14, and g28) is an important allergen in common buckwheat (Fagopyrum esculentum). g13 is hydrophobic, rare in seeds, and may show distinct allergenicity from the others; therefore, we tried to eliminate this protein. Phylogenetic and property distance analyses indicated g13 is less related to g14 (Fag e 2) than g11/g28 is related to g14, particularly in the second domain containing the II and III α-helices. A null allele with a 531 bp insertion in the coding region was found for g13 at an allele frequency of 2% in natural populations of common buckwheat. The g13_null allele homozygote accumulated no g13 protein. A BLAST search for the 531 bp insertion suggested the insert-like sequence resided frequently in the buckwheat genome, including the self-incompatibility responsible gene ELF3 in Fagopyrum tataricum. The g13_null insert-like sequence could, therefore, help in producing hypoallergenic cultivars, and expand the genetic diversity of buckwheat.
Although the nutritional and health benefits of buckwheat foods have been widely discussed and evaluated, studies on consumer perceptions of the health benefits of buckwheat functional foods and how these perceived benefits influence their consumption are scarce. On the basis of the theory of planned behavior, this study aimed to explore consumers' purchase intention and behavior toward buckwheat functional foods while assessing the impact of their perceived susceptibility and severity of health concerns on the purchase decisions for such foods. Using data from 1077 participants collected in person from Southwest China, we compared the influencing factors between consumer groups based on whether they were aware of the nutritive and health benefits of buckwheat. The results indicated that, apart from consumers' perceived behavioral control, their perceived susceptibility and perceived severity of three selected common health problems, perceived value and efficacy of buckwheat, and subjective norms were strong predictors of consumers' purchase decisions. Moreover, perceived susceptibility and severity were effective antecedents of the perceived value and efficacy of buckwheat, respectively. Consumers aware of buckwheat's nutritive and health benefits of buckwheat were less affected by perceived efficacy. This study highlights that the higher the susceptibility to the three selected common health problems, the greater the internal and behavioral changes toward the purchase of buckwheat functional foods. These findings reveal factors affecting consumers' healthy eating beliefs, which can be beneficial for both policymakers and marketers in formulating healthy diet policies and strategies in developing countries.
Cereal grains are the world’s leading and popular food products. As a conventional food, cereal grains have been consumed by people worldwide for a long time. Cereal grains and their products embrace a high level of bioactive phytochemicals. They have been demonstrated to possess a plethora of bioactivities encompassing antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antifungal, and anticancer characteristics. There is, therefore, escalating attention to the development of functional foods employing cereal grains. The utilization of cereal grains for grain tea beverages is a recent trend. However, specific antinutritional components, such as trypsin inhibitors, phytates, tannins, and protein crosslinkers, make cereal grains within certain limits. The gratification of consumers with tea is determined by its quality, which is a fundamental quality attribute for the nutritional profile. Therefore, comprehending the nutritional profile of cereal grain tea and the effects of processing strategies is crucial for the food industry. This book chapter throws light on the nutritional significance of different types of cereal grains and explores their impending health-promoting features. Further, the bioactive phytochemicals profile in cereal grain and its physiological activities have been highlighted. Moreover, volatile compounds of different cereal grain tea beverages have been systematically catalogued. Furthermore, nanotechnological aspects of cereal grain-based beverages have been highlighted. Lastly, the challenges and opportunities for augmenting cereal tea beverages’ ingestion for human health wellbeing have been proposed.KeywordsCereal grainsCereal grain teaHealth promotionFunctional foodsVolatile compoundsPhytochemicals
Type 2 diabetes has become a serious global health problem, and a healthy dietary pattern can help to prevent and treat it early. Higher consumption of whole grains, such as cereals and pseudocereals, is a strategy to mitigate this global epidemic. Buckwheat is a common pseudocereal that is rich in protein, dietary fiber, slowly digestible starch, polyphenols and phytochemical compounds. These components with biological functions have led to increasing attention on the health benefits of buckwheat, specifically its hypoglycemic property. However, buckwheat remains an under-utilized crop. This review aims to provide an overview of the extraction process, the types of bioactive components present in buckwheat, and potential mechanisms of action that could lead to a blood glucose-lowering effect in the human body. The effect of thermal treatments on the functional properties and in vitro digestibility of some components are also discussed. Further, the application of buckwheat in foods and diets in both in vitro and in vivo studies on glycemia is also mentioned. The hypoglycemic effect of buckwheat consumption and the potential for the utilization of buckwheat in functional food products described herein aim to help increase the awareness of its benefits and demand.
Fagopyrum tataricum Gaertn (Tartary buckwheat) is one of two buckwheat species cultivated in the World as a grain crop. The introduction of this species in Russian agricultural practice is restricted by the absence of, on the one hand, varieties adapted to local conditions, and, on the other hand, traditions to consume the buckwheat flour products. In the FSC of Legumes and Groats Crops, it has bred a variety of Tartary buckwheat ‘Kurab’ (the name of an ancient town in contemporary Orel Region), adapted to local conditions, for promotion to the fields of Russia. In terms of the growing season, this variety corresponds to the mid-season varieties of common buckwheat and, presumably, can be effectively cultivated not only at the latitude of Orel, but also in more northern regions.Keywords
Fagopyrum
Tartary buckwheatBreedingIntroductionJEL ClassificationQ01Q22
Using DPPH (2.2-diphenyl-1-picrylhydrazyl) it was assessed the dynamics of decreasing the AOA during heating up to 100 °C antioxidant activity (AOA) of whole grain flour of three buckwheat species. After water extraction the AOA was maximal for Fagopyrum tataricum flour; F. hybridum and F. esculentum manifested similar values with the same decline dynamics during heating. After ethanol extraction the flour of F. hybridum shown higher AOA compared to both cultivated species before temperature treatment (1.3 times) as well as after heating to 100 °C (1.2 times). The total antioxidant activity of ethanol extract from F. hybridum flour was higher even compared to F. tataricum. Water extract from F. hybridum flour manifested only 17% AOA of ethanol extract. Probably, minimal efficiency of water extraction may indicate protection from dissolution by water and, accordingly, from the destruction of the flavonoids by enzymes, but the alternative explanation about the higher activity of antioxidants degradation enzymes is not yet rejected.KeywordsBuckwheatGrainFlourFood industryAntioxidant activityBioflavonoidsJEL ClassificationQ01Q22
Buckwheat is a species with great economic and production potential, which has gained increasing importance. This study aimed to determine the physical, physiological, and sanitary quality of samples from seed lots, and to evaluate the pathogenicity of Fusarium spp. in buckwheat plants. Physical and physiological quality was evaluated by the thousand-seed weight, moisture content, germination test (5th and 7th days), seedling length, and seedling dry mass, while sanitary quality was determined by the health test on filter paper, with the seeds subjected to asepsis and without asepsis. Isolates of Fusarium spp. were obtained from symptomatic seedlings in the paper roll germination test. To identify and characterize fungal isolates, morphological and molecular approaches were used. Pathogenicity was determined on healthy plants in a controlled environment. The lots showed high physiological quality in the germination evaluation (5th and 7th days). There was a high incidence of Fusarium spp. in all lots, which can be reduced with seed asepsis. The isolates were identified as Fusarium incarnatum-equiseti species complex, and were pathogenic to buckwheat plants.
The production of various bakery and non-bakery products based on buckwheat with components that positively affect health (fiber, antioxidants, and/or minerals), the optimization of recipes and technological process parameters, as well as giving character to final products in terms of their sensory acceptability and potential functional properties, gained significant interest last few years. Therefore, buckwheat products such as bread, biscuits, snacks, noodles, and cakes are commercialized and increasingly consumed. In addition, the use of non-bakery buckwheat products, such as tea, sprouts, honey, and other products, is becoming more common. In order to obtain potentially functional food with buckwheat of high nutritional quality, it is important to understand the effect of processing on bioactive components. The baking process, inevitable in the production of bakery products, is especially important. It is also important to understand the effect of storage on bioactive components. To this end, in the light of available literature, this chapter will provide an overview of bioactive components in buckwheat and discuss their stability in buckwheat and its products during processing and storage.
The functional food market is constantly expanding and updating, due to the consumers' demand for foods with functional benefits and a more balanced diet. Functional foods usually are described as foods fortified with special constituents that offer some beneficial action to human health. Among the foods that have a long history of functionality are the dairy products added with prebiotics and/or synbiotics. The daily consumption of prebiotics and/or synbiotics contributes significantly to human health, as in the prevention or treatment of irritable bowel syndrome, colon cancer, obesity, type 2 diabetes, and cardiovascular diseases. In addition, there is a great market demand for innovations in functional foods. With the current definitions of prebiotics and synbiotics updated and clarified (approaching two different categories of synbiotics, the complementary and the synergistic synbiotic), it became much easier for the industry and researchers to explore and create new prebiotics/synbiotics products. In this sense, recently, it was observed an increased quantity of scientific studies using prebiotics or synbiotics ingredients with prospective health claims in dairy products. This chapter will present the main updates on prebiotic and synbiotic dairy products and their health benefits.
Wheat, buckwheat, oat, barley, flaxseed, psyllium, brown rice, millet, sorghum, maize, and rye are the most commonly known functional foods among possible cereal food items. The reason for this is that cereals provide humans with considerable amounts of the dietary fiber, protein, energy, vitamins, antioxidants, and minerals necessary for a healthy life. Epidemiological research has indicated that regularly consuming cereals can be linked to reduction in the risk of developing various chronic diseases such as cardiovascular disease, obesity, type 2 diabetes mellitus, and some types of cancers. Also, it is possible to process cereals in ways that are both innovative and efficient to develop healthy products. Functional multigrain beverages, baked products, and breakfast cereals can be prepared using cereals. In this chapter, the chemical and health‐supporting properties of common cereals are explored, together with the application of assorted cereals in preparing baked products and beverages within the scope of obtaining cereal‐based functional foods.
Since the concept of functional foods emerged it has led to radical changes in the practices of food production technology. The scientists and food companies focus efforts on the development of foods that, in addition to basic nutrition, also provide good health and longevity. As the era of functional foods is just beginning, this chapter aims to provide an overview of the definition and main aspects for the food to be considered functional according to the criteria of different regulatory agencies. In addition, the most functional ingredients used in dairy products, such as probiotics and prebiotics, will be discussed. An emphasis was given on their sources, obtaining methods, sensory and rheological properties that confer to the food, functional effects, as well as the factors that affect the maintenance of probiotic viability during the processing and storage stages.
Germinated buckwheat is buckwheat seeds soaked in water just until it begins to bud. Buckwheat sprouts are seedling plants of buckwheat grown up to 10-15 cm. The purpose of this study was to determine the optimal growth period for accumulating the most abundant functional phenol(s) in germinated buckwheat that had been soaked in darkness and buckwheat sprouts cultivated by hydroponic culture. The rutin contained in germinated buckwheat was analyzed by CE (capillary electrophoresis). Phenols, including isoorientin, orientin, isovitexin, vitexin, and rutin were separated from buckwheat sprouts by HPLC and identified by LC-MS. The highest rutin content in germinated buckwheat was found to be 15.8 mg/100 g DW at 20 h after germination. Buckwheat sprouts contained five kinds of major phenols. The highest amounts of isoorientin, orientin, isovitexin, and vitexin were measured at day 3, with the exception of rutin, and then a gradual decrease was observed as the sprouts grew. The quantities of isoorientin, orientin, isovitexin, and vitexin at day 3 were 5.8, 11.7, 26.2, and 28.9 mg/100 g FW, respectively. The rutin content rapidly increased to 109.0 mg/100 g FW until day 6. The highest total phenols in buckwheat sprouts were 162.9 mg/100 g FW at day 6. Germinated buckwheat soaked for 20 h and buckwheat sprouts cultivated for 6 days were rich in dietary phenol(s), which makes these plants a valuable functional food for human consumption.
Exogenously applied jasmonic acid methyl ester (JA-Me) inhibited biosynthesis and accumulation of anthocyanins in hypocotyls of seedlings of etiolated common buckwheat (Fagopyrum esculentum Moench) exposed to light. The phenomenon was observed in experiments with various methods of JA-Me treatment, in whole seedlings and in excised hypocotyls. Even very low quantities of JA-Me taken by seeds during imbibition were enough to inhibit anthocyanin synthesis in buckwheat hypocotyls. This means that there are no significant barriers to the transport and action of JA-Me in buckwheat seedlings, as solute and in gaseous form. Although JA-Me inhibited accumulation of anthocyanins in buckwheat hypocotyls, it had no effect on phenylalanine and tyrosine ammonia-lyase activity. Such JA-Me action suggests that it can act not in the first but in later steps of anthocyanin biosynthesis. JA-Me had no effect on the level of anthocyanins in cotyledons or on hypocotyl growth, but clearly inhibited the growth of main roots of buckwheat seedlings.
This study focused on the evaluation of changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Soak-treating tartary buckwheat significantly decreased the contents of total starch and rutin, whereas significantly increased the contents of quercetin, kaempferol, total flavonoid, and total phenolic compounds. In steam-treating soaked tartary buckwheat for 40–60min, the contents of total starch, protein, crude fat, isoquercitrin, quercetin, kaempferol, total flavonoid and total phenolic compounds significantly decreased, whereas the content of rutin significantly increased. The reaction of rutin degrading might be catalyzed in soaking processing, and a catalytic reverse shift reaction of rutin-synthesizing might take place in steaming processing. The process of drying and roasting significantly decreased the contents of total starch, rutin, total flavonoid, and total phenolic compounds. The total phenolic content of collected tartary buckwheat materials positively correlated with the antioxidant and α-glucosidase inhibition activities.
In the present work, the effect of altitudinal variations on the total phenol, flavonoid, and antioxidant potential of seeds
and hull of Tartar buckwheat collected from 15 different locations of Western Himalaya has been investigated. Methanolic and
acetonic extracts of seed and hull powder showed significantly increasing amounts of total polyphenol content, and antioxidant
potential with rising altitude. Methanolic extract of seed and hull powder were found to have significantly greater polyphenol,
and antioxidant potential as compared to acetonic extract. The methanolic seed extract of Inderdhara (3,133 m) showed the
maximum total phenolic content 1,651 μg gallic acid equivalent/50 mg of dry weight. The methanolic seed extract of Inderdhara
showed the maximum antioxidant activity (77.29±1.2%) and antiradical activity (55.5±0.5%) also. The results of this study
exhibited good correlation with total polyphenol and antioxidant potential in all the samples followed by the increasing tendency
towards rising altitude.
KeywordsTartar buckwheat-altitudinal variation-antioxidant potential-polyphenol-β-carotene
The chemical composition and protein quality of two varieties of buckwheat were measured and compared with the values of wheat. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein content in buckwheat was approximately 12% and thus very much the same as in wheat. The fat content in buckwheat was close to 3% whereas the crude fiber concentration was very high (12.7 and 17.8%, respectively, for two varieties). The high fiber content caused a low concentration of soluble carbohydrates with the lowest value of 48.7%. Both buckwheat varieties had a high tannin content (1.76 and 1.54%, respectively). The protein quality was very high, with biological values above 90%. This can be explained by a high concentration of most essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids. However, due to the high contents of crude fiber and tannin, the true protein digestibility was slightly below 80%.
The effects of exogenously applied methyl jasmonate on content of biogenic amines: putrescine, spermidine, tyramine, cadaverine
and 2-phenylethylamine in seedlings of common buckwheat (Fagopyrum esculentum Moench) were investigated. The studies have shown that methyl jasmonate stimulates the conversion of l-phenylalanine into 2-phenylethylamine and increases the endogenous levels of putrescine in hypocotyls and cotyledons of buckwheat
seedlings. Simultaneous feeding the seedlings with l-phenylalanine and methyl jasmonate has indicated that conversion of l-phenylalanine into 2-phenylethylamine can be one of possible reasons, caused by the methyl jasmonate suppression of anthocyanins
synthesis in hypocotyls. To our knowledge, the stimulation of conversion of l-phenylalanine into 2-phenylethylamine by methyl jasmonate, as found in the present study, is described for the first time
in higher plants.
KeywordsAnthocyanins–Common buckwheat–Seedlings–Methyl jasmonate–Phenylethylamine–Polyamines
Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma. However, its characteristic aroma compounds have not been elucidated. The aims of present study were identification and quantification of its aroma compounds. The analyses were performed by gas chromatography-mass spectrometry (GC-MS) after 3 different isolation techniques. Seventy-seven compounds were identified. Among these compounds, 35 were quantified by available standards. The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV ≥ 10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, maltol, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine. Some nutritional and bioactive compounds were also identified in this study, such as linoleic acid, niacin, vanillic acid, 7-hydroxycoumarin, butylated hydroxytoluene. Practical Application: Tartary buckwheat, one type of buckwheat, has gained much attention from nutritionists and medical doctors in recent years. It is rich in rutin, quercetin, and other nutrients that are good for health. Tartary buckwheat-based product such as tartary buckwheat tea is an important and popular healthy product in China, Japan,South Korea, European countries as well as in American countries. It has a distinct malty aroma. The present study first identified and quantified of its aroma compounds. The results will draw attention to other researchers in food flavor and buckwheat filed.
D-Fagomine is an iminosugar originally isolated from seeds of buckwheat (Fagopyrum sculentum Moench), present in the human diet and now available as a pure crystalline product. We tested D-fagomine for activities connected to a reduction in the risk of developing insulin resistance, becoming overweight and suffering from an excess of potentially pathogenic bacteria. The activities were: intestinal sucrase inhibition in vitro (rat mucosa and everted intestine sleeves), modulation of postprandial blood glucose in rats, bacterial agglutination and bacterial adhesion to pig intestinal mucosa. When ingested together with sucrose or starch, D-fagomine lowered blood glucose in a dose-dependent manner without stimulating insulin secretion. D-Fagomine reduced the area under the curve (0-120 min) by 20 % (P < 0·01) and shifted the time to maximum blood glucose concentration (Tmax) by 15 min at doses of 1-2 mg/kg body weight when administered together with 1 g sucrose/kg body weight. Moreover, D-fagomine (0·14 mm) agglutinated 60 % of Enterobacteriaceae (Escherichia coli, Salmonella enterica serovar Typhimurium) populations (P < 0·01), while it did not show this effect on Bifidobacterium spp. or Lactobacillus spp. At the same concentration, d-fagomine significantly (P < 0·001) inhibited the adhesion of Enterobacteriaceae (95-99 % cells in the supernatant) and promoted the adhesion of Lactobacillus acidophilus (56 % cells in the supernatant) to intestinal mucosa. D-Fagomine did not show any effect on bacterial cell viability. Based on all this evidence, D-fagomine may be used as a dietary ingredient or functional food component to reduce the health risks associated with an excessive intake of fast-digestible carbohydrates, or an excess of potentially pathogenic bacteria.
Anti-fatigue properties of tartary buckwheat extracts (TBE) was investigated in male Kunming mice. The animals were divided into four groups. The first group, designated as the control group (control), was administered with distilled water by gavage every day for 28 days. The other three groups, designated as TBE treatment groups, were administered with TBE of 60, 120 and 240 mg/kg body weight, respectively, by gavage every day for 28 days. Exhaustive swimming time, blood lactic acid (BLA), blood urea nitrogen (BUN), tissue glycogen, glutathione peroxidase (GPx) and superoxide dismutase (SOD) of mice after swimming were determined. The results showed that tartary buckwheat extracts had anti-fatigue properties, which extended the exhaustive swimming time of mice, effectively inhibiting the increase of BLA, decreasing the level of BUN, increasing the tissue glycogen content and the activities of SOD and GPx of mice. However, further study is needed to elucidate the exact mechanism of the effect of TBE on fatigue.
TBWSP31 is a novel antitumor protein that was isolated from tartary buckwheat water-soluble extracts. The objective of this paper was to investigate the anti-proliferative effects of TBWSP31 on breast cancer Bcap37cells and to explore its possible mechanism. After treatment of Bcap37 cells with TBWSP31, typical apoptotic morphological changes were observed by inverted microscopy and scanning electron microscopy (SEM), such as detachment from the culture plate, change to a round shape, cell shrinkage, the absence of obvious microvilli, plasma membrane blebbing, and formation of apoptotic bodies. Cell-cycle analysis revealed that treatment with TBWSP31 resulted in a G(0)/G(1) arrest and prevented the cells from growing from G(0)/G(1) phase to S phase, which was most prominent at 48 h. The expression of bcl-2 and Fas were detected quantitatively by FCM, which showed that TBWSP31 induced-apoptosis may be involved with the participation of Fas and bcl-2. These results suggest that TBWSP31 is a potential antitumor compound and that apoptosis induced by TBWSP31 is a key antitumor mechanism.
Buckwheat is a healthy food commonly eaten worldwide. The antitumor activity of buckwheat polysaccharides (BWPSs) has not yet been evaluated. In recent years, inducing differentiation of leukemic cells has become one of the most important therapeutic approaches for curing leukemia, and this strategy effectively inhibits leukemia cell proliferation and growth because the differentiation inducer changes leukemic cell morphology and cellular characters by inducing cellular maturity. The ability of BWPS to induce the differentiation of human leukemic THP-1 cells (monocyte [MNC]/macrophage-like cells) was investigated by both direct and indirect treatments in this study. In the indirect treatment, BWPS significantly stimulated cytokine secretion (differentiation inducer) in MNCs from peripheral blood mononuclear cells in MNC-conditioned medium (BWPS-MNC-CM) following a 24-hour treatment, and THP-1 cell differentiation and maturity were significantly increased after 5 days of treatment with the BWPS-MNC-CM. On the other hand, BWPS directly induced THP-1 cell differentiation and maturity following 3-day and 5-day treatments in a dose-dependent manner and exerted phagocytic activity and superoxide anion production in these mature cells. These findings indicate that BWPS has potential for differentiation therapy in leukemia.
Oxidized metabolites of dopamine known as dopamine quinone derivatives are thought to play a pivotal role in the degeneration of nigrostriatal dopaminergic neurons in Parkinson's disease. Although such quinone derivatives are usually produced via the autoxidation of catecholamines, tyrosinase, which is a key enzyme in melanin biosynthesis via the production of DOPA and subsequent molecules, can potentially accelerate the induction of catecholamine quinone derivatives by its oxidase activity. We have developed neuronal cell lines in which the expression of human tyrosinase was inducible. Overexpression of tyrosinase resulted in increased intracellular dopamine content in association with the formation of melanin pigments in neuronal somata, which eventually causes apoptotic cell death. This cellular model will provide a useful tool for detailed analyses of the neurotoxicity of oxidized catechol metabolites.
Fagopyrum crispatifolium J. L. Liu, a new species of the Polygonaceae from Luojishan, Puge, Sichuan Province, China, is described. This species is closely related to F. gracilipes (Hemsl.) Damm. & Diels, but differs in having leaf blade bullate on the surface, margin corrugated with irregular sinuous-crenate, crenate or crenellate, cyme conferted. It is tetraploid with 2n=4x=32.
Fagopyrum qiangcai D. Q. Bai and F. wenchuanense J. R. Shao, two new species of Polygonaceae from Wenchuan County, Sichuan Province, China, are described and illustrated. Fagopyrum qiangcai is closely related to F. esculentum Moench based on its leafy base, triangular leaves, and terminal or axillary racemes. The new species differs in having congested nodes at the base of the plant, triangular to oval terminal leaves with bright red veins, dense inflorescences, white punctate adaxial leaf surfaces, and an articulate pedicel. Fagopyrum qiangcai is diploid, 2n = 2x = 16, with a karyotype of 12 metacentric and four submetacentric chromosomes. Fagopyrum wenchuanense is closely related to F. gracilipes (Hemsl.) Dammer ex Diels but differs in its caespitose habit, the plants often with prostrate stems. Its leaves vary from broadly cordate to ovate to hastate or long hastate, the pedicels are basally puberulent, the stamens and pistils are variable in length, and the capsules are ellipsoid-triangular or broadly ovoid-triangular, 3—3.5 × 2.5—3 mm. Fagopyrum wenchuanense is diploid, 2n = 2x = 16, with a karyotype of 16 metacentric chromosomes.
The genetic diversity of four new species related to southwestern Sichuan buckwheats was examined using karyotypes, allozymes and intersimple sequence repeats (ISSR). Karyotype analysis showed that Fagopyrum wenchuanense, F. qiangcai and F. pugense are diploid (2n = 2x = 16) while F. crispatofolium is tetraploid (2n = 4x = 32). The karyotype evolutionary trend of buckwheat indicated that F. crispatofolium, F. gracilipes var. odontopterum and F. gracilipes seemed to be more advanced than F. wenchuanense, F. qiangcai, F. pugense, F. esculentum, F. cymosum and F. tataricumare. Three polymorphic enzyme systems were used for the examination of variation, including peroxidase, esterase and superoxide dismutase. Consistent banding patterns were obtained for esterase and superoxide dismutase, while peroxidase produced a large number of sharp bands. A total of 18 ISSR primers were selected for the analysis and showed high variations among the species. Allozymes and ISSR markers were utilized to estimate the genetic distance among accessions and to draw phylogenetic trees. Our data provide evidence of a high degree of genetic diversity among southwestern Sichuan buckwheats. In addition, both cultivars and wild types showed a high degree of divergence suggesting a complex domestication process in this crop. This study provides a better understanding of evolutionary mechanisms and genetic relationships in four new species of buckwheat.
This study examined the influence of the technological process of buckwheat groats production on dietary fibre content and its fraction, and sorption of selected bile acids by buckwheat groats and products. Analyses were conducted on samples of the following products: buckwheat grains (BG), buckwheat grains after roasting (BGR), buckwheat hull (BH), buckwheat bran (BB), whole buckwheat groats (WBG), broken buckwheat groats (BBG) and buckwheat waste (BW). The content of neutral detergent dietary fibre (NDF) and its fraction containing cellulose (C), hemicellulose (H) and lignin (L) were assayed using the Van Soest method, while total dietary fibre (TDF) and its soluble (SDF) and insoluble (IDF) fractions were assayed using the Asp method. Ability to absorb cholic acid (CA), deoxycholic acid (DCA) and dehydrocholic acid (DHA) was investigated by colorimetric methods. Differences in the content of dietary fibre and its fraction in examined products were observed. The highest TDF content appeared in BH, while the lowest in BBG. The buckwheat hull contained highest amount of fraction L and C, while the buckwheat waste contained more fraction L. The IDF fraction predominated in all products. Among investigated bile acids DCA was adsorbed the strongest, while CA the weakest. Cholic acid binding was significantly higher with BH, BB and BW than with rest products. For buckwheat hull bile acid binding was significantly higher in comparison with WBG and BBG.
Buckwheat (Fagopyrum esculentum Moench, Polygonaceae) is a popular food crop plant from Polygonaceae. In this study, we investigated the ethyl acetate and ethanol extracts of the seed, stem, and aerial parts of the plant for their neuroprotective effect through acetylcholinesterase, butyrylcholinesterase, and tyrosinase inhibitory and antioxidant activity. Antioxidant activity was measured using the scavenging activity tests against 2,2-diphenyl-1-picrylhydrazyl (DPPH), N,N-dimethyl-p-phenylendiamine (DMPD), superoxide, and hydrogen peroxide radicals and the metal-related methods; metal-chelating capacity and ferric-reducing antioxidant power (FRAP), and phosphomolibdenum-reducing antioxidant power (PRAP) assays. Total phenol and flavonoid contents were calculated spectrophotometrically. Chemical composition of the seed oil was identified by gas chromatography–mass spectrometry (GC–MS) and rutin was quantified by liquid chromatography–mass spectrometry (LC–MS). The extracts were more active against butyrylcholinesterase and highly able to scavenge DPPH. The ethyl acetate extract of the aerial parts and the ethanol extract of the stems displayed a remarkable effect in the FRAP assay. None of the extracts had capacity to chelate the iron. According to LC–MS analysis, the richest plant part in terms of rutin was found to be the aerial parts. GC–MS analysis revealed that the seed oil was dominated by oleic (33.15%), linoleic (31.93%), and palmitic (13.15%) acids.
Common buckwheat and tartary buckwheat were milled in a stone mill. The contents of protein, lipid, starch, dietary fibre and vitamins B1, B2 and B6 were analysed in the flour and bran. There was a prevalence of unsaturated fatty acids—C18:1, C18:2, C18:3 and C20:1. In both species most lipid substances are concentrated in the bran. In common buckwheat bran, protein content was 21.6%, and in tartary buckwheat, 25.3%. There were relatively small differences in the contents of vitamins B1 and B2 between the two main utilisable milling fractions, but more substantial differences in the contents of vitamins B6 (up to 0.61 mg/100 g in the tartary buckwheat bran fraction). Total B vitamin content was higher in tartary buckwheat than in common buckwheat. On the basis of these analyses, it can be concluded that tartary buckwheat bran is an excellent food material with a potential for preventative nutrition.
A reverse-phase high-performance liquid chromatographic method for the determination of trans-resveratrol with spectrophotometric detection (306nm) and amperometric detection at carbon paste electrode (E=+1,2V) was developed and tested on real samples of grains, hulls and leaves of six varieties of common buckwheat (Fagopyrum esculentum Möench) and two varieties of tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.). Optimal conditions for the determination of trans-resveratrol were as follows: column Kromasil C-18 (7μm), 125×4mm; mobile phase acetonitrile: diluted BR buffer pH 7 (50:50, 30:70 for grains and hulls and 20:80 for leaves); flow rate 1mlmin−1. Under these conditions, the limit of detection of trans-resveratrol (LD) was 3.5×10−8moll−1 (R2=0.9986) for electrochemical detection and 3.2×10−8 moll−1 (R2=0.9993) for spectrophotometric detection.
2″-Hydroxynicotianamine (HNA) is a recently discovered angiotensin I-converting enzyme inhibitory compound present in buckwheat which displays hypotensive activity. Here, HNA levels in buckwheat flour, plants, and products were quantified to examine the potential functionality of this food. The HNA content of buckwheat flour ranged from 16–28mg per 100g dry weight. When the content was evaluated by the milling stage, common buckwheat contained 24.3, 24.1, and 34.1mg in the inner, middle, and outer layers, respectively, whereas tartary buckwheat contained 16.8, 30.5, and 51.8mg of HNA, respectively. Comparison of the distribution of HNA within buckwheat plants revealed that HNA was predominantly localised in seeds (buckwheat flour). The residual HNA levels after cooking ranged from 21% to 41% in dried buckwheat noodles. This study clarified that buckwheat flour contains high levels of HNA and is a readily available source of HNA if incorporated into one’s diet, which may help reduce hypertension.
Fagopyrum pugense T. Yu (Polygonaceae, Polygonoideae), known only from Luojishan, Puge County, Sichuan Province, China, is described and illustrated. It is closely related to F. gracilipes (Hemsl.) Dammer ex Diels, but differs in the plants having thicker stems and branches with densely erect-villose pubescence, numerous nodes and short internodes, ovate to cordate leaves that are minutely rugose with small pustules, and small achenes. The karyotype studies were also conducted, and the results are presented.
Five different isolation techniques were combined with gas chromatographic–mass spectrometric determination of aroma compounds from buckwheat: dynamic headspace (DHS) with cryotrapping or sorbent trapping, solid-phase microextraction (SPME), headspace sorptive extraction (HSSE), solvent extraction (SE) and simultaneous distillation–extraction (SDE). Optimisation of each technique is presented, as well as comparison of the chemical profiles obtained by them. Solvent extraction with methanol resulted in the isolation of rather polar and less volatile compounds and was deemed least suitable for the odour-active compounds. Only SPME with DVB/CAR/PDMS fibre was suitable for the isolation of highly volatile compounds in a wider polarity range. DHS extracted the smallest number of compounds, but with the comparable chemical profile as obtained by SDE, which was chosen as the most suitable technique to obtain the aroma compounds of cooked buckwheat. The applied isolation techniques are complementary in their ability to extract a representative aroma profile of buckwheat.
The seed protein contents of 179 accessions belonging to ten species of genus Fagopyrum were determined by means of the Kjeldahl method. The results indicated that there are significant differences of seed protein
content among different accessions within the same species. The average protein content of F. esculentum is 12.94%, ranging from 8.81–18.71%, and the protein content of Sibano is the highest, up to 18.71%, Gantian 1 the lowest
with 8.81%. The average protein content of tartary buckwheat is 12.17%, with the range from 7.82–18.94%, and the protein content
of cultivated tartary buckwheat Qianku 2 is the highest (18.59%), and that of Ganku 1 (7.82%) the lowest. Moreover, there
are significant differences of seed protein content among different buckwheat species and between the different buckwheat
types (between common buckwheat and tartary buckwheat, between the diploid and the tetraploid, between the cultivated and
the wild, and between the big-achene group and the small-achene group). The average seed protein content of F. giganteum is the highest in all tested species, up to 17.81% with the range of 13.91–21.27%, and that of F. callianthum the lowest, only 8.31%.
Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases; however, its bioactive
components are unknown. This study used high performance liquid chromatographyphotodiode array-mass spectroscopy (HPLC-PDA-MS)
to identify the flavonoids in flavonoid-rich fractions (FRFs) from tartary buckwheat grain and tested antioxidative capacity
of FRFs to confirm their bioactivity. Ultraviolet (UV) absorption and electrospray ionization (ESI−) MS/MS spectra identified several flavonols in the embryo, endosperm, testa, and hull, including the predominant flavonoid
rutin and minor flavonoids quercetin 3-O-rutinoside-3′-O-β-glucopyranoside, kaempferol 3-O-rutinoside, and quercetin. Tartary buckwheat FRFs extended the Rancimat induction period of lard less than common buckwheat
FRF did, while their scavenging rate of DPPH free radicals exceeded that of common buckwheat FRF and rutin. These results
indicate that tartary buckwheat FRFs from the grains have potential health benefits.
Keywordstartary buckwheat-flavonoid-rutin-antioxidative activity
The phylogenetic relationships among cultivated landraces and natural populations of wild subspecies of Tatary buckwheat were investigated at the individual level by constructing a phylogenetic tree based on RAPD markers. As the PCR templates, DNA of individuals rather than bulked samples, was used. Ten individuals from 10 cultivated landraces, 71 individuals from 21 natural populations of wild subspecies, and 7 individuals from 3 weedy Tatary buckwheat were provided for RAPD analyses. Three groups were recognized: (1) all cultivated landraces and wild subspecies from central Tibet and northern Pakistan; (2) 10 individuals of wild subspecies from northwestern Yunnan; (3) the remaining individuals of wild subspecies from northwestern Yunnan and all individuals of wild subspecies from Sichuan. Group (2) was phylogenetically closely related to group (1). The origin of cultivated Tatary buckwheat, the hybrid origin of weedy Tatary buckwheat and of the wild populations from central Tibet and northern Pakistan are discussed. We arrive at the conclusion that cultivated Tatary buckwheat probably originated in northwestern Yunnan in China.
The aim of this work is to investigate the effects of methyl jasmonate (MeJ) and salicylic acid (SA) on d-chiro-inositol (DCI) production in buckwheat (Fagopyrum esculentum) suspension cultures. In this study, adding optimal concentrations of MeJ and SA at an appropriate time markedly increased
DCI production (yield 6.141 and 5.521mg/gDW, respectively). In addition, treatment of buckwheat cultures with a combination
of 0.2mM MeJ and 0.6mM SA on days0 and 9 increased the DCI yield to 7.579mg/gDW, which was 3.726 times higher than that
in the control; furthermore, the former yield was higher than that achieved by the addition of either elicitor alone. Moreover,
unlike MeJ, SA did not exert a negative effect on cell growth.
KeywordsBuckwheat (Fagopyrum esculentum)–
d-chiro-inositol–Methyl jasmonate–Salicylic acid–Suspension culture
Evidence from in vitro and in vivo studies indicates that rutin, the main flavonoid in tartary buckwheat ( Fagopyrum tataricum ), may have high value for medicine and health. This paper reports the finding of a flavonol synthase (FLS) gene, cloned and characterized from F. tataricum and designated FtFLS1, that is involved in rutin biosynthesis. The FtFLS1 gene was expressed in Escherichia coli BL21(DE3), and the recombinant soluble FtFLS1 protein had a relative molecular mass of 40 kDa. The purified recombinant protein showed, with dihydroquercetin as substrate, total and specific activities of 36.55 × 10(-3) IU and 18.94 × 10(-3) IU/mg, respectively, whereas the total and specific activities were 10.19 × 10(-3) IU and 5.28 × 10(-3) IU/mg, respectively, with dihydrokaempferol. RT-PCR revealed that during F. tataricum florescence there was an organ-specific expression pattern by the FtFLS1 gene, with similar trends in flavonoid content. These observations suggest that FtFLS1 in F. tataricum encodes a functional protein, which might play a key role in rutin biosynthesis.
This study describes the characterization of phenolic compounds in buckwheat. Reverse phase high performance liquid chromatography (RP-HPLC) coupled to electrospray ionization-time of flight-mass spectrometry (ESI-TOF-MS) has been applied to separate and characterize thirty phenolic compounds in buckwheat flour. As far as we know, 2-hydroxy-3-O-β-d-glucopyranosil-benzoic acid, 1-O-caffeoyl-6-O-alpha-rhamnopyranosyl-β-glycopyranoside and epicatechin-3-(3″-O-methyl) gallate were tentatively identified in buckwheat for the first time. The sensitivity, mass accuracy and true isotopic pattern of the TOF-MS, legitimated the identification of phenolic compounds present in buckwheat extract.Furthermore, other “unknown” compounds were also reported in the ethanolic extracts of buckwheat.
The effects of roasting, pressured-steam heating and microwave heating on total phenolics, total flavonoids, and antioxidant properties of whole-meal flour from tartary buckwheat (Fagopyrum tataricum Gaertn.) were investigated. The total phenolics were evaluated by Folin-Ciocalteau assay, total flavonoids by aluminum nitrate colorimetric assay whilst antioxidant properties were based on free radical scavenging activity of flour extracts against hydroxyl and superoxide anion radicals, and inhibition of lipid peroxidation in vitro. This study showed that thermal treatment of buckwheat flour caused a decrease in total phenolics, total flavonoids and antioxidative activities. The changes in trend of the antioxidant activities due to the thermal treatment were positively correlated with the content of phenolics (R2 = 0.8401–0.9909). Therefore, it can be suggested that special care should be taken when processing method is selected for the exploration of tartary buckwheat products.
Fagopyritols are galactosyl cyclitols in buckwheat (Fagopyrum esculentum Moench, Polygonaceae) seeds with structural similarities to a putative insulin mediator deficient in non-insulin dependent diabetes mellitus and polycystic ovary syndrome. Based on the assumption that the multifunctional enzyme galactinol synthase (GolS, UDP-galactose:myo-inositol galactosyltransferase, EC 2.4.1.123) may have homology to the enzyme responsible for the synthesis of fagopyritols, we isolated two full-length and one partial cDNA clones encoding GolS homologues from buckwheat seeds. We designated the genes corresponding to these three cDNAs as Fagopyrum esculentum GolS (FeGolS)-1, FeGolS-2 and FeGolS-3. The full-length FeGolS-1 and FeGolS-2 cDNAs are 1269 bp and 1326 bp in length and encode polypeptides of 38.3 kDa and 40.7 kDa, respectively. According to the deduced amino acid sequences, FeGolS-1 and FeGolS-2 share a high level of sequence similarity with GolSs in other species. FeGolS-2 and FeGolS-3 contain an insertion of 17 or 18 amino acid residues near the carboxyl terminus, respectively, which is absent in FeGolS-1 and other GolSs. Both bacterially expressed recombinant FeGolS-1 and FeGolS-2 proteins exhibited GolS activities when assayed in the presence of UDP-galactose and myo-inositol. In the presence of UDP-galactose and d-chiro-inositol, FeGolS-1 catalyzed the synthesis of fagopyritol B1 whereas FeGolS-2 catalyzed the synthesis of both fagopyritol A1 and fagopyritol B1 in a 1:4 mole ratio. These results demonstrated that multifunctional GolS homologues in buckwheat seeds confer fagopyritol synthase activities and that the specificity for fagopyritol A1 synthesis may be mediated by a unique class of GolS homologues.
The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6-10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4mg/g DW at 6-10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7mg/g DW) and edible parts (mean 21.8mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin.
Copyright © 2008 Elsevier Ltd. All rights reserved.
The thermal properties of buckwheat proteins (BP) as related to their lipid contents were studied using differential scanning calorimetry (DSC). BP samples with three levels of lipid content (2.5%, 6.5% and 17.8%, w/v) were obtained by selecting different extraction and de-fatting techniques. In the DSC thermograms of all BPs, there were two observable endothermic peaks with similar denaturation temperatures of about 80 and 102 °C, corresponding to the 8S and 13S globulins, respectively. The enthalpy changes (ΔH) of buckwheat globulins are also unaffected by the presence of lipids (2.5–17.8%), however, the width at half peak height (ΔT1/2) presenting the cooperativity of the transition from native to denatured state was related to the lipid content. DSC analyses in the presence of some protein perturbants (e.g., urea, SDS and DTT) showed that the structure of buckwheat globulins (especially 13S globulins) are mainly maintained by hydrogen bonding and hydrophobic interactions, and the presence of lipids may disturb the hydrophobic interactions of these globulins. The disulfide bonds only pay an important role in those globulins with high (17.8%) or low (2.5%) lipid contents. These results suggest that the presence of lipid affect the thermal properties of buckwheat globulins, especially the ability to resist the denaturant-induced denaturation, and a suitable amount of lipids be favorable for the maintenance of native protein conformation of 13S globulins.
Non-adapted plants growing in high altitude such as bracken fern Pteridium arachnoideum are exposed to environmental extremes that may induce a chemical adaptive response. Here we show that there is a non-uniform distribution of low (LMP) and high molecular weight (HMP) phenolics in the frond parts of P. arachnoideum growing at high elevation. LMP–HMP levels were measured in sun-exposed (E) and self shaded (SS) pinnae between 2100 and 3190 m in the tropical Andes, during dry and rainy seasons. While there was no difference in E vs. SS contents of LMP at 2100 m, E accumulated greater LMP–HMP concentrations relative to SS as altitude increased. This difference was increased during the dry season. Linear correlations between the position of each pinnae relative to the ground level and LMP–HMP occurred along a 2570–3190 m transect. Water restriction in the dry season also caused increase of LMP and HMP. We conclude that excess UV-B radiation and water availability are important modelers of the non-adapted plant acclimation response to stress in tropical high mountain habitats.
This study was conducted to investigate the hypolipidemic effects of a powdered whole buckwheat leaf and flower mixture in rats fed a high-fat diet. Male Sprague–Dawley rats were divided into three groups: normal control (NC), high-fat (HF), and high-fat supplemented with a mixture of powdered buckwheat leaf and flower (BLF; 5%, wt/wt) groups. The plasma total cholesterol and triglyceride concentrations were significantly lower in the BLF group than in the other groups. Hepatic cholesterol and triglyceride values of the BLF group were similar to those of the NC group. This plant part mixture elevated the faecal triglyceride and acidic sterol level in the BLF group. The result suggest that the beneficial effect of this buckwheat plant portion on plasma and hepatic lipid profiles in high-fat fed rats is partly mediated by higher excretion of faecal lipids and synergistic effect of phenolic compounds and fibre present in the BLF.
This study was conducted to investigate the rutin content of three buckwheat species: Fagopyrum esculentum, Fagopyrum tataricum and Fagopyrum homotropicum, and to evaluate their antioxidant capacity. In total, 11 cultivars/accessions were analyzed. The contents of both rutin and total flavonoids were significantly different depending on species, 0.02% and 0.04% in F. esculentum, 0.10% and 0.35% in F. homotropicum, and 1.67% and 2.04% in F. tataricum, respectively. Three buckwheat species exhibited a dose–response effect in inhibiting low-density lipoprotein (LDL) peroxidation. The antioxidant activity decreased in the order: F. tataricum > F. homotropicum > F. esculentum. Linear regression analysis revealed a correlation between antioxidant activity and rutin content (R2 = 0.98) or total flavonoids content (R2 = 0.77) in all buckwheat cultivars/accessions. This work shows that rutin plays an important role in antioxidant activity of buckwheat seed. It provides useful information for buckwheat breeding to develop high rutin content varieties.
D-Fagomine is an iminosugar first found in buckwheat (Fagopyrum esculentum Moench) which if used as a dietary supplement or functional food component may reduce the risks of developing insulin resistance, becoming overweight and suffering from an excess of potentially pathogenic bacteria. As D-fagomine may become increasingly important to the food industry, a reliable analytical method for its determination in natural plant sources and foodstuffs is desirable. We have devised a method to separate D-fagomine from its diastereomers 3-epi-fagomine and 3,4-di-epi-fagomine in a single run by cation exchange high-performance liquid chromatography (HPLC) with detection and quantification by mass spectrometry using electrospray ionisation and a simple quadrupole analyser (ESI-Q-MS). The method is validated and applied to the determination of D-fagomine in buckwheat groats (6.7-44 mg kg(-1)), leaves, bran and flour. We show that buckwheat contains 3,4-di-epi-fagomine (1.0-43 mg kg(-1)), which has not previously been reported in this source. The procedure is also applied to mulberry (Morus alba) leaves, whic