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Dong Y, Wang N, Wang S, Wang J, Peng W. A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating. Front Nutr 2023; 10:1168361. [PMID: 37476405 PMCID: PMC10355155 DOI: 10.3389/fnut.2023.1168361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 06/15/2023] [Indexed: 07/22/2023] Open
Abstract
Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it's a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.
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Affiliation(s)
- Yulu Dong
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Nan Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Shunmin Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Junzhen Wang
- Academy of Agricultural Science Liang Shan, Liangshan, China
| | - Wenping Peng
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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Zhong L, Lin Y, Wang C, Niu B, Xu Y, Zhao G, Zhao J. Chemical Profile, Antimicrobial and Antioxidant Activity Assessment of the Crude Extract and Its Main Flavonoids from Tartary Buckwheat Sprouts. Molecules 2022; 27:374. [PMID: 35056695 PMCID: PMC8779668 DOI: 10.3390/molecules27020374] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/24/2021] [Accepted: 01/05/2022] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to investigate the major flavonoids content and bioactivities of Tartary buckwheat sprouts. The crude methanol extract (ME) of Tartary buckwheat sprouts was abundant in flavonoids, and six major flavonoids, including isoorientin, vitexin, isovitexin, rutin, quercetin, and kaemferol were successfully determined from the sprouts by the high-performance liquid chromatography (HPLC) method. Generally, the flavonoid content of buckwheat sprouts was in the order of rutin > quercetin > isovitexin > vitexin> isoorientin > kaemferol. The highest rutin content of the ME and sprout cultures was 89.81 mg/g and 31.50 mg/g, respectively. Antibacterial activity results indicated the ME displayed notable inhibitory activity against the five tested bacteria, and its minimum inhibitory concentration (MIC) values ranged from 0.8 mg/mL to 3.2 mg/mL. Among the six flavonoids, quercetin was the most active compound, which exhibited strong activity against all tested bacteria except for E. coli and S. epidermidis, with its MIC values ranging from 0.2 mg/mL to 0.4 mg/mL. For the antifungal activity assay, the ME of Tartary buckwheat sprouts and four flavonoids could significantly inhibit the spore germination of two pathogenic fungi, and their inhibitory efficiency was concentration dependent. Quercetin was the most active one, which significantly inhibited the spore germination of F. oxysporum f. sp. vasinfectum and F. oxysporum f. sp. cucumerinum, and its median effective inhibitory concentration (IC50) value was 42.36 and 32.85 µg/mL, respectively. The antioxidant activity results showed that quercetin, kaemferol, and rutin displayed excellent antioxidant activity in the DPPH radical scavenging test, and their IC50 value was calculated as 5.60, 16.23, and 27.95 µg/mL, respectively. This is the first report on the antimicrobial activity of the crude extract of Tartary buckwheat sprouts. These results indicated that the methanol extract of Tartary buckwheat sprouts could be used as a potential antimicrobial or antioxidant agent in the future.
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Affiliation(s)
- Lingyun Zhong
- College of Medicine, Chengdu University, Chengdu 610106, China; (L.Z.); (B.N.)
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China; (Y.L.); (C.W.); (Y.X.); (G.Z.)
| | - Yuji Lin
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China; (Y.L.); (C.W.); (Y.X.); (G.Z.)
| | - Can Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China; (Y.L.); (C.W.); (Y.X.); (G.Z.)
| | - Bei Niu
- College of Medicine, Chengdu University, Chengdu 610106, China; (L.Z.); (B.N.)
| | - Ying Xu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China; (Y.L.); (C.W.); (Y.X.); (G.Z.)
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China; (Y.L.); (C.W.); (Y.X.); (G.Z.)
| | - Jianglin Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, China; (Y.L.); (C.W.); (Y.X.); (G.Z.)
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Hao J, Li J, Zhao D. Effect of slightly acidic electrolysed water on functional components, antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14972] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jianxiong Hao
- College of Bio Science and Engineering Hebei University of Science and Technology No.70 Yuhuadonglu Shijiazhuang Hebei050018China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) No.11, Fucheng Road Beijing100048China
| | - Jiaxin Li
- College of Bio Science and Engineering Hebei University of Science and Technology No.70 Yuhuadonglu Shijiazhuang Hebei050018China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) No.11, Fucheng Road Beijing100048China
| | - Dandan Zhao
- College of Bio Science and Engineering Hebei University of Science and Technology No.70 Yuhuadonglu Shijiazhuang Hebei050018China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University (BTBU) No.11, Fucheng Road Beijing100048China
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Suzuki T, Noda T, Morishita T, Ishiguro K, Otsuka S, Brunori A. Present status and future perspectives of breeding for buckwheat quality. BREEDING SCIENCE 2020; 70:48-66. [PMID: 32351304 PMCID: PMC7180147 DOI: 10.1270/jsbbs.19018] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/07/2019] [Indexed: 05/08/2023]
Abstract
Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and processing has supported local economies and is deeply related to the culture of some regions. Buckwheat has many unique traits as a food, with a good flavor and color. In addition, buckwheat is also a healthy food because it contains bioactive compounds that have anti-oxidative, anti-hypertensive, and anti-obesity properties. Therefore, breeding of buckwheat for quality is an important issue to be addressed. Compared to other crops, there is still a lack of basic information on quality, including bioactive compounds generation and enhancement. However, some mechanisms for modifying and improving the quality of buckwheat varieties have recently been identified. Further, some varieties with improved quality have recently been developed. In this review, we summarize the issues around buckwheat quality and review the present status and future potential of buckwheat breeding for quality.
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Affiliation(s)
- Tatsuro Suzuki
- National Agriculture and Food Research Organization Kyushu Okinawa Agricultural Research Center, Suya 2421, Koshi, Kumamoto 861-1192, Japan
| | - Takahiro Noda
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Toshikazu Morishita
- National Agriculture and Food Research Organization Institute of Crop Science, Radiation Breeding Division, 2425 Kamimurata, Hitachi-Omiya, Ibaraki 319-2293, Japan
| | - Koji Ishiguro
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Shiori Otsuka
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Andrea Brunori
- ENEA, CR Casaccia, SSPT-PVS, Via Anguillarese, 301, 00123 Santa Maria di Galeria, Roma, Italy
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Ma H, Bian Z, Wang S. Effects of Different Treatments on the Germination, Enzyme Activity, and Nutrient Content of Buckwheat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hui Ma
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
| | - Zixiu Bian
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
| | - Shunmin Wang
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 152] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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Ling A, Li X, Hu X, Ma Z, Wu K, Zhang H, Hao M, Wei S. Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5723-5730. [PMID: 29736979 DOI: 10.1002/jsfa.9119] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 04/20/2018] [Accepted: 05/03/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND There is a growing interest in buckwheat germination regarding the improvement of its health benefits. The aims of this study were to evaluate the effects of germination on polyphenol compounds, antioxidant activity, and phenylalanine ammonia-lyase (PAL) gene expression in different tissues (cotyledon, hypocotyl, and radicle) of buckwheat sprouts during germination for 12 days, as well as to investigate their interactions. RESULTS Total polyphenol and total flavonoid contents, antioxidant activity, main polyphenol components, and PAL gene expression significantly increased during germination. On day 12, the rutin content in cotyledons was elevated to 88.6 g kg-1 , which was 7.7-times and 39.4-times compared to those in buckwheat seeds and radicles, respectively. Meanwhile, chlorogenic acid in hypocotyls reached 7.84 g kg-1 , which was 36.3-fold higher than those in radicles. However, the PAL gene showed the highest expression in radicles. CONCLUSION Present results showed that polyphenol compounds mainly accumulated in cotyledons and hypocotyls. There was a negative correlation between polyphenol compounds and PAL gene expression. The discrepancy suggested that polyphenol compounds might experience transportation within buckwheat sprouts. The study could provide useful information for further application of buckwheat in functional foods, and revelation of the correlation between bioactive components and related gene expressions. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ajing Ling
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Kunming Wu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Huiwen Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Meng Hao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Sifan Wei
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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8
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Wu W, Wang L, Qiu J, Li Z. The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.09.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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9
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Ren Q, Liu W, Zhao M, Sai CM, Wang JA. Changes in α-glucosidase inhibition, antioxidant, and phytochemical profiles during the growth of Tartary buckwheat ( Fagopyrum tataricum Gaertn). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1560314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Qiang Ren
- Department of Pharmacy, Jining Medical University, Rizhao, Shandong, China
| | - Wei Liu
- Department of Pharmacy, Jining Medical University, Rizhao, Shandong, China
| | - Ming Zhao
- Department of Pharmacy, Jining Medical University, Rizhao, Shandong, China
| | - Chun-mei Sai
- Department of Pharmacy, Jining Medical University, Rizhao, Shandong, China
| | - Jian-an Wang
- Department of Pharmacy, Jining Medical University, Rizhao, Shandong, China
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10
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Xu L, Wang P, Ali B, Yang N, Chen Y, Wu F, Xu X. Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4227-4234. [PMID: 28251647 DOI: 10.1002/jsfa.8298] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 02/24/2017] [Accepted: 02/27/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Over the years, germinated adlay products have been used as both food source and folk medicine. This study investigated the changes of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and phenolic acid profiles of adlay seed during germination. RESULTS Results revealed that phenolic compounds and antioxidant activities varied with the germination stages. Germination significantly increased the free form phenolic and flavonoid contents by 112.5% and 168.3%, respectively. However, both of the bound form phenolic and flavonoid contents significantly decreased after germination. Phenolic acid compositions were quantified via HPLC analysis, and the levels of vanillic, p-coumaric, caffeic, hydroxybenzoic and protocatechuic acids in the free phenolic extracts were found to be significantly increased. The improvement of the free and total phenolic and flavonoid contents by the germination process led to a significant enhancement of the antioxidant activities (evaluated by the ABTS, FRAP and ORAC assays). The TPC showed the highest correlation with ORAC values (r = 0.9979). CONCLUSION Germinated adlay had higher free and total phenolic and flavonoid contents, and antioxidant activities than ungerminated adlay. This study indicates that germinated adlay could be a promising functional food, more suitable for human consumption. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Lei Xu
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Barkat Ali
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Na Yang
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yisheng Chen
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fengfeng Wu
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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Xiang N, Guo X, Liu F, Li Q, Hu J, Brennan CS. Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts. Int J Mol Sci 2017; 18:ijms18061246. [PMID: 28604597 PMCID: PMC5486069 DOI: 10.3390/ijms18061246] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2017] [Revised: 06/03/2017] [Accepted: 06/07/2017] [Indexed: 01/05/2023] Open
Abstract
Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional quality of sweet corn sprouts. Gene expression of phenolic biosynthesis, phytochemical profiles and antioxidant activity were studied. Two treatments (light and dark) were selected and the morphological structure of sweet corn sprouts, as well as their biochemical composition were investigated to determine the effects of light on the regulation of genes responsible for nutritional compounds. Transcription analyses for three key-encoding genes in the biosynthesis of the precursors of phenolic were studied. Results revealed a negative regulation in the expression of ZmPAL with total phenolic content (TPC) in the light group. TPC and total flavonoid content (TFC) increased during germination and this was correlated with an increase in antioxidant activity (r = 0.95 and 1.0). The findings illustrate that the nutritional value of sweet corn for the consumer can be improved through germination to the euphylla stage.
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Affiliation(s)
- Nan Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Fengyuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Quan Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Jianguang Hu
- Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Guangzhou 510640, China.
| | - Charles Stephen Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
- Department of Wine, Food and Molecular Bioscience, Lincoln University, Canterbury 7647, New Zealand.
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Qin P, Wei A, Zhao D, Yao Y, Yang X, Dun B, Ren G. Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts. Food Chem 2017; 224:124-130. [DOI: 10.1016/j.foodchem.2016.12.059] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 12/13/2016] [Accepted: 12/18/2016] [Indexed: 11/28/2022]
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13
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Zhong L, Niu B, Tang L, Chen F, Zhao G, Zhao J. Effects of Polysaccharide Elicitors from Endophytic Fusarium oxysporum Fat9 on the Growth, Flavonoid Accumulation and Antioxidant Property of Fagopyrum tataricum Sprout Cultures. Molecules 2016; 21:molecules21121590. [PMID: 27897983 PMCID: PMC6274569 DOI: 10.3390/molecules21121590] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 11/12/2016] [Accepted: 11/16/2016] [Indexed: 11/21/2022] Open
Abstract
The purpose of this study was to evaluate the effects of four different fungal polysaccharides, named water-extracted mycelia polysaccharide (WPS), sodium hydroxide-extracted mycelia polysaccharide (SPS), hydrochloric-extracted mycelia polysaccharide (APS), and exo-polysaccharide (EPS) obtained from the endophytic Fusarium oxysporum Fat9 on the sprout growth, flavonoid accumulation, and antioxidant capacity of tartary buckwheat. Without visible changes in the appearance of the sprouts, the exogenous polysaccharide elicitors strongly stimulated sprout growth and flavonoid production, and the stimulation effect was closely related with the polysaccharide (PS) species and its treatment dosage. With application of 200 mg/L of EPS, 200 mg/L of APS, 150 mg/L of WPS, or 100 mg/L of SPS, the total rutin and quercetin yields of buckwheat sprouts were significantly increased to 41.70 mg/(100 sprouts), 41.52 mg/(100 sprouts), 35.88 mg/(100 sprouts), and 32.95 mg/(100 sprouts), respectively. This was about 1.11 to 1.40-fold compared to the control culture of 31.40 mg/(100 sprouts). Moreover, the antioxidant capacity of tartary buckwheat sprouts was also enhanced after treatment with the four PS elicitors. Furthermore, the present study revealed the polysaccharide elicitation that caused the accumulation of functional flavonoid by stimulating the phenylpropanoid pathway. The application of beneficial fungal polysaccharide elicitors may be an effective approach to improve the nutritional and functional characteristics of tartary buckwheat sprouts.
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Affiliation(s)
- Lingyun Zhong
- Department of Biological Sciences, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, China.
- National R&D Center for Coarse Cereal Processing, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Bei Niu
- National R&D Center for Coarse Cereal Processing, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Lin Tang
- Department of Biological Sciences, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, China.
| | - Fang Chen
- Department of Biological Sciences, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, China.
| | - Gang Zhao
- National R&D Center for Coarse Cereal Processing, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Jianglin Zhao
- National R&D Center for Coarse Cereal Processing, Chengdu University, Chengdu 610106, Sichuan, China.
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14
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Ji H, Tang W, Zhou X, Wu Y. Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0042] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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15
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Hu Y, Zhao Y, Ren D, Guo J, Luo Y, Yang X. Hypoglycemic and hepatoprotective effects ofd-chiro-inositol-enriched tartary buckwheat extract in high fructose-fed mice. Food Funct 2015; 6:3760-9. [DOI: 10.1039/c5fo00612k] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
d-Chiro-Inositol-Enriched Tartary Buckwheat Extract (DTBE) prevents high fructose-induced hyperglycemia and hepatic injury in mice.
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Affiliation(s)
- Yuanyuan Hu
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710062
- China
| | - Yan Zhao
- School of Pharmacy
- Fourth Military Medical University
- Xi'an 710032
- China
| | - Daoyuan Ren
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710062
- China
| | - Jianjun Guo
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710062
- China
| | - Yiyang Luo
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710062
- China
| | - Xingbin Yang
- Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry
- College of Food Engineering and Nutritional Science
- Shaanxi Normal University
- Xi'an 710062
- China
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