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Kumar H, Guleria S, Kimta N, Dhalaria R, Nepovimova E, Dhanjal DS, Alomar SY, Kuca K. Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed. Curr Res Food Sci 2024; 9:100836. [PMID: 39290651 PMCID: PMC11406246 DOI: 10.1016/j.crfs.2024.100836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Revised: 08/16/2024] [Accepted: 08/31/2024] [Indexed: 09/19/2024] Open
Abstract
The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains has incited extensive research aimed at exploring their potential benefits for sustainable agriculture and human nutrition. Amaranth is renowned for its gluten-free nature and exceptional nutritional profile, offering high-quality proteins, fiber, minerals, and bioactive compounds. Similarly, buckwheat is recognized for its functional and nutraceutical properties, offering a plethora of health benefits attributed to its diverse array of biologically active constituents; flavonoids, phytosterols, and antioxidants. This comprehensive review comprehends the existing understanding of the composition, anti-nutritional factors, biological activity, and potential application of these grains, emphasizing their pivotal role in addressing global food insecurity. Developed functional foods using these grains are having enhanced physicochemical properties, mineral content, phenolic content and overall sensory acceptability. In addition, the consumption of developed functional food products proved their health benefits against various type of anomalies. Moreover, enrichment of both grains in the animal feeds also showing positive health benefits.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, 144411, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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Kurćubić VS, Stajić SB, Jakovljević V, Živković V, Stanišić N, Mašković PZ, Matejić V, Kurćubić LV. Contemporary Speculations and Insightful Thoughts on Buckwheat-A Functional Pseudocereal as a Smart Biologically Active Supplement. Foods 2024; 13:2491. [PMID: 39200418 PMCID: PMC11353853 DOI: 10.3390/foods13162491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/27/2024] [Accepted: 08/06/2024] [Indexed: 09/02/2024] Open
Abstract
Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health.
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Affiliation(s)
- Vladimir S. Kurćubić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Slaviša B. Stajić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Vladimir Jakovljević
- Department of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, Serbia; (V.J.); (V.Ž.)
- Department of Human Pathology, Sechenov First Moscow State Medical University, 8 Trubetskaya St., 119991 Moscow, Russia
| | - Vladimir Živković
- Department of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, Serbia; (V.J.); (V.Ž.)
- Department of Human Pathology, Sechenov First Moscow State Medical University, 8 Trubetskaya St., 119991 Moscow, Russia
| | - Nikola Stanišić
- Institute for Animal Husbandry, Belgrade-Zemun, Highway to Zagreb 16, 11000 Belgrade, Serbia;
| | - Pavle Z. Mašković
- Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia;
| | - Vesna Matejić
- Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia;
| | - Luka V. Kurćubić
- Department of Medical Microbiology, University Clinical Center of Serbia, Pasterova 2, 11000 Belgrade, Serbia;
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Knez M, Ranić M, Gurinović M. Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let's put them back on the plate! Nutr Rev 2024; 82:1111-1124. [PMID: 37643733 PMCID: PMC11233877 DOI: 10.1093/nutrit/nuad103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/31/2023] Open
Abstract
The global food system depends on a limited number of plant species. Plants with unsatisfactory nutritional value are overproduced, whereas the wide variety of nutrient-rich plant species used in earlier times remains neglected. Basing our diet on a few crops has wide-ranging negative consequences on nutrition and food security. Although still under-researched, underutilized plants are slowly starting to receive increased recognition. These plants have superior nutritional content and immense potential to contribute to food and nutrition security and increased sustainability. This narrative review provides evidence to encourage the promotion, domestication, and commercialization of underutilized plants. The anti-inflammatory, antidiabetic, and anticancer effects of some of underutilized plants are presented in this review. The outstanding ability of forgotten plants to increase food and nutrition security, boost dietary diversity, reduce malnutrition, and enhance human health and well-being is demonstrated. The main barriers and obstacles to reintroducing underutilized foods are reviewed and recommendations for overcoming nutrition and dietary-related challenges for re-establishing underutilized plants into the global food system are presented. The expansion of underutilized plants for human use is of paramount importance. The exceptional nutritional properties, bioactive potential, and proven health benefits of underutilized plants indicate that increased promotion, domestication, and commercialization of these plants should be strongly supported. Besides health benefits, marginalized plants have the potential to enhance human well-being and improve people's lives in many ways, retain biodiversity, and develop local economies. Therefore, underutilized plants should be used in the broader context of well-balanced and healthy diets.
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Affiliation(s)
- Marija Knez
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe, Belgrade, Serbia
| | - Marija Ranić
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe, Belgrade, Serbia
| | - Mirjana Gurinović
- Capacity Development Network in Nutrition in Central and Eastern Europe, Belgrade, Serbia
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Noda T, Ishiguro K, Suzuki T, Morishita T. Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses. PLANTS (BASEL, SWITZERLAND) 2023; 12:1965. [PMID: 37653882 PMCID: PMC10222156 DOI: 10.3390/plants12101965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/05/2023] [Accepted: 04/26/2023] [Indexed: 09/02/2023]
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional compounds in Tartary buckwheat bran, an unexploited byproduct of the buckwheat flour milling process, are more concentrated than those in Tartary buckwheat flour. Thus, Tartary buckwheat bran is deemed to be a potential material for making functional foods. However, a review that comprehensively summarizes the research on Tartary buckwheat bran is lacking. Therefore, we highlighted current studies on the chemical composition of Tartary buckwheat bran. Moreover, the processing method and food uses of Tartary buckwheat bran are also discussed.
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Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Kasai-gun 082-0081, Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Kasai-gun 082-0081, Japan
| | - Tatsuro Suzuki
- Kyushu-Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Suya, Koshi, Kumamoto 861-1192, Japan
| | - Toshikazu Morishita
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Kasai-gun 082-0081, Japan
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Essa MM, Bishir M, Bhat A, Chidambaram SB, Al-Balushi B, Hamdan H, Govindarajan N, Freidland RP, Qoronfleh MW. Functional foods and their impact on health. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:820-834. [PMID: 36908338 PMCID: PMC9998796 DOI: 10.1007/s13197-021-05193-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2021] [Accepted: 06/25/2021] [Indexed: 11/30/2022]
Abstract
Functional foods play an important role in maintaining a healthy lifestyle and reducing the risk factors of various diseases. Most foods have a functional element which is responsible for improving the healthy state. All food substances such as fruits, vegetables, cereals, meat, fish, dairy contain functional ingredients. A wide range of naturally occurring substances from plant and animal sources having active components which play a role in physiological actions deserve attention for their optimal use in maintaining health. The market for functional food is keep on expanding, and the global market is projected to reach a value of at least 91 billion USD soon. Overwhelming evidence from preclinical (in vitro and in vivo) and clinical studies have shown that intake of functional foods could have an impact on the prevention of chronic diseases, especially cancer, cardiovascular diseases, gastrointestinal tract disorders and neurological diseases. Extensive research needs to be done to determine the potential health benefits for the proper application of these foods to improve health state and combat chronic disease progression. The aim of this review is to conduct a thorough literature survey, to understand the various classification of functional foods and their health benefits.
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Affiliation(s)
- Musthafa Mohamed Essa
- Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Muscat, Oman
- Ageing and Dementia Research Group, Sultan Qaboos University, Muscat, Oman
- College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O 34, Al-Khoud, Muscat, 123 Sultanate of Oman
| | - Muhammed Bishir
- Dept. of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru, India
- Centre for Experimental Pharmacology and Toxicology, Central Animal Facility, JSS Academy of Higher Education & Research, Mysuru, India
| | - Abid Bhat
- Dept. of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru, India
- Centre for Experimental Pharmacology and Toxicology, Central Animal Facility, JSS Academy of Higher Education & Research, Mysuru, India
| | - Saravana Babu Chidambaram
- Dept. of Pharmacology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Mysuru, India
- Centre for Experimental Pharmacology and Toxicology, Central Animal Facility, JSS Academy of Higher Education & Research, Mysuru, India
| | - Buthaina Al-Balushi
- Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Muscat, Oman
| | - Hamdan Hamdan
- Department of Physiology, Al Faisal University, Riyadh, Saudi Arabia
- Department of Neuroscience, Baylor College of Medicine, Houston, TX USA
| | - Nagamaniammai Govindarajan
- Department of Food Process Engineering, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpettu, Tamil Nadu India
| | - Robert P. Freidland
- Department of Neurology, University of Louisville School of Medicine, Louisville, KY 40202 USA
| | - M. Walid Qoronfleh
- Q3CG Research Institute (QRI), Research and Policy Division, 7227 Rachel Drive, Ypsilanti, MI 48917 USA
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Llanaj E, Ahanchi NS, Dizdari H, Taneri PE, Niehot CD, Wehrli F, Khatami F, Raeisi-Dehkordi H, Kastrati L, Bano A, Glisic M, Muka T. Buckwheat and Cardiometabolic Health: A Systematic Review and Meta-Analysis. J Pers Med 2022; 12:jpm12121940. [PMID: 36556161 PMCID: PMC9784502 DOI: 10.3390/jpm12121940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
Buckwheat (BW) is suggested to have beneficial effects, but evidence on how it affects cardiometabolic health (CMH) is not yet established. We aimed to assess the effects of BW and/or its related bioactive compounds on cardiovascular disease (CVD) risk markers in adults. Five databases were searched for eligible studies. Observational prospective studies, nonrandomized or randomized trials were considered if they assessed BW, rutin or quercetin-3-glucoside intake and CVD risk markers. We adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines for reporting. We selected 16 human studies based on 831 subjects with mild metabolic disturbances, such as hypercholesterolemia, diabetes and/or overweight. Eight studies, investigating primarily grain components, were included in the meta-analyses (n = 464). High study heterogeneity was present across most of our analyses. Weighted mean difference (WMD) for subjects receiving BW supplementation, compared to controls, were - 0.14 mmol/L (95% CI: -0.30; 0.02) for total cholesterol (TC), -0.03 mmol/L (95% CI: -0.22; 0.16) for LDL cholesterol, -0.14 kg (95% CI: -1.50; 1.22) for body weight, -0.04 mmol/L (95% CI: - 0.09;0.02) for HDL cholesterol, -0.02 mmol/L (95% CI: -0.15; 0.11) for triglycerides and -0.18 mmol/L (95% CI: -0.36; 0.003) for glucose. Most of the studies (66.7%) had concerns of risk of bias. Studies investigating other CVD markers were scarce and with inconsistent findings, where available. Evidence on how BW affects CMH is limited. However, the available literature indicates that BW supplementation in mild dyslipidaemia and type 2 diabetes may provide some benefit in lowering TC and glucose, albeit non-significant. Our work highlights the need for more rigorous trials, with better methodological rigor to clarify remaining uncertainties on potential effects of BW on CMH and its utility in clinical nutrition practice.
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Affiliation(s)
- Erand Llanaj
- Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbrücke, 14558 Nuthetal, Germany
- Epistudia, 3012 Bern, Switzerland
- ELKH-DE Public Health Research Group of the Hungarian Academy of Sciences, Department of Public Health and Epidemiology, Faculty of Medicine, University of Debrecen, Kassai út 26, 4028 Debrecen, Hungary
| | - Noushin Sadat Ahanchi
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
| | - Helga Dizdari
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
| | - Petek Eylul Taneri
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- School of Nursing and Midwifery, National University of Ireland Galway, H91 TK33 Galway, Ireland
- HRB-Trials Methodology Research Network, H91 TK33 Galway, Ireland
| | | | - Faina Wehrli
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Department of Community Medicine, School of Medicine, Tehran University of Medical Sciences, Tehran 1416634793, Iran
| | - Farnaz Khatami
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Department of Community Medicine, School of Medicine, Tehran University of Medical Sciences, Tehran 1416634793, Iran
| | - Hamidreza Raeisi-Dehkordi
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Graduate School for Health Sciences, University of Bern, 3012 Bern, Switzerland
| | - Lum Kastrati
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Graduate School for Health Sciences, University of Bern, 3012 Bern, Switzerland
| | - Arjola Bano
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Department of Cardiology, University Hospital of Bern, University of Bern, 3012 Bern, Switzerland
| | - Marija Glisic
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Swiss Paraplegic Research, 6207 Nottwil, Switzerland
| | - Taulant Muka
- Epistudia, 3012 Bern, Switzerland
- Institute of Social and Preventive Medicine (ISPM), University of Bern, 3012 Bern, Switzerland
- Correspondence: ; Tel.: +41-3168431-44
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Kreft I, Germ M, Golob A, Vombergar B, Vollmannová A, Kreft S, Luthar Z. Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum. Molecules 2022; 27:7101. [PMID: 36296694 PMCID: PMC9611693 DOI: 10.3390/molecules27207101] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/12/2022] [Accepted: 10/14/2022] [Indexed: 09/02/2023] Open
Abstract
In Tartary buckwheat (Fagopyrum tataricum), the edible parts are mainly grain and sprouts. Tartary buckwheat contains protecting substances, which make it possible for plants to survive on high altitudes and under strong natural ultraviolet radiation. The diversity and high content of phenolic substances are important for Tartary buckwheat to grow and reproduce under unfriendly environmental effects, diseases, and grazing. These substances are mainly flavonoids (rutin, quercetin, quercitrin, vitexin, catechin, epicatechin and epicatechin gallate), phenolic acids, fagopyrins, and emodin. Synthesis of protecting substances depends on genetic layout and on the environmental conditions, mainly UV radiation and temperature. Flavonoids and their glycosides are among Tartary buckwheat plants bioactive metabolites. Flavonoids are compounds of special interest due to their antioxidant properties and potential in preventing tiredness, diabetes mellitus, oxidative stress, and neurodegenerative disorders such as Parkinson's disease. During the processing and production of food items, Tartary buckwheat metabolites are subjected to molecular transformations. The main Tartary buckwheat traditional food products are bread, groats, and sprouts.
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Affiliation(s)
- Ivan Kreft
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia
| | - Blanka Vombergar
- The Education Centre Piramida Maribor, SI-2000 Maribor, Slovenia
| | - Alena Vollmannová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Samo Kreft
- Faculty of Pharmacy, University of Ljubljana, SI-1000 Ljubljana, Slovenia
| | - Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia
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Zhao Y, Deng S, Bai Y, Guo J, Kai G, Huang X, Jia X. Promising natural products against SARS-CoV-2: Structure, function, and clinical trials. Phytother Res 2022; 36:3833-3858. [PMID: 35932157 PMCID: PMC9538226 DOI: 10.1002/ptr.7580] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 07/04/2022] [Accepted: 07/07/2022] [Indexed: 01/18/2023]
Abstract
The corona virus disease 2019 (COVID-19) caused by severe acute respiratory syndrome coronavirus type 2 (SARS-COV-2) poses a severe threat to human health and still spreads globally. Due to the high mutation ratio and breakthrough infection rate of the virus, vaccines and anti-COVID-19 drugs require continual improvements. Drug screening research has shown that some natural active products can target the critical proteins of SARS-CoV-2, including 3CLpro, ACE2, FURIN, and RdRp, which could produce great inhibitory effects on SARS-COV-2. In addition, some natural products have displayed activities of immunomodulation, antiinflammatory, and antihepatic failure in COVID-19 clinical trials, which may relate to their non-monomeric structures. However, further evaluation and high-quality assessments, including safety verification tests, drug interaction tests, and clinical trials, are needed to substantiate natural products' multi-target and multi-pathway effects on COVID-19. Here, we review the literature on several promising active natural products that may act as vaccine immune enhancers or provide targeted anti-COVID-19 drugs. The structures, mechanisms of action, and research progress of these natural products are analyzed, to hopefully provide effective ideas for the development of targeted drugs that possess better structure, potency, and safety.
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Affiliation(s)
- Yan Zhao
- Life Science and EngineeringSouthwest Jiaotong UniversityChengduChina
| | - Shanshan Deng
- Sichuan Key Laboratory of Noncoding RNA and DrugsChengdu Medical CollegeChengduChina
| | - Yujiao Bai
- Sichuan Key Laboratory of Noncoding RNA and DrugsChengdu Medical CollegeChengduChina
| | - Jinlin Guo
- Key Laboratory of Systematic Research of Distinctive Chinese Medicine Resources in Southwest ChinaChengdu University of Traditional Chinese MedicineChengduChina
| | - Guoyin Kai
- Zhejiang Chinese Medical UniversityHangzhouChina
| | - Xinhe Huang
- Life Science and EngineeringSouthwest Jiaotong UniversityChengduChina
| | - Xu Jia
- Sichuan Key Laboratory of Noncoding RNA and DrugsChengdu Medical CollegeChengduChina
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Muvhulawa N, Dludla PV, Ziqubu K, Mthembu SX, Mthiyane F, Nkambule BB, Mazibuko-Mbeje SE. Rutin ameliorates inflammation and improves metabolic function: A comprehensive analysis of scientific literature. Pharmacol Res 2022; 178:106163. [DOI: 10.1016/j.phrs.2022.106163] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/06/2022] [Accepted: 03/03/2022] [Indexed: 12/15/2022]
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Suzuki T, Morishita T, Takigawa S, Noda T, Ishiguro K, Otsuka S. Development of Novel Detection Method for Rutinosidase in Tartary Buckwheat ( Fagopyrum tataricum Gaertn.). PLANTS (BASEL, SWITZERLAND) 2022; 11:320. [PMID: 35161301 PMCID: PMC8839646 DOI: 10.3390/plants11030320] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/17/2022] [Accepted: 01/21/2022] [Indexed: 06/14/2023]
Abstract
Contamination of rutinosidase is a major problem for rutin-rich food due to the hydrolysis of the functional compound rutin and generation of strong bitterness caused by the hydrolyzed moiety quercetin. This problem sometimes occurs between the trace and normal rutinosidase Tartary buckwheat varieties. Here, we developed a simple and rapid method for rutinosidase detection in 'ripening seeds using UV light' and in 'dough using alum-flavonoid complexation' from Tartary buckwheat (Fagopyrum tataricum Gaertn.). Normal rutinosidase seeds can be distinguished from trace-rutinosidase mature seeds and ripening young seeds using a rutin solution by comparing the muddiness, which corresponds to quercetin generation. In dough, we detected a threefold relative increase in rutinosidase activity corresponding to 1% contamination of normal rutinosidase flour with trace-rutinosidase flour within 65 min. These methods do not require expensive apparatuses and toxic chemicals and are therefore promising for detecting and preventing contamination by rutinosidase, e.g., in food processing factories.
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Affiliation(s)
- Tatsuro Suzuki
- Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization, Suya 2421, Koshi, Kumamoto 861-1192, Japan
| | - Toshikazu Morishita
- Radiation Breeding Division, Institute of Crop Science, National Agriculture and Food Research Organization, 2425 Kamimurata, Hitachiomiya, Ibaraki 319-2293, Japan;
| | - Shigenobu Takigawa
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Hitsujigaoka, Toyohira, Hokkaido, Sapporo 062-8555, Japan;
| | - Takahiro Noda
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Hokkaido, Kasai-Gun 082-0081, Japan; (T.N.); (K.I.); (S.O.)
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Hokkaido, Kasai-Gun 082-0081, Japan; (T.N.); (K.I.); (S.O.)
| | - Shiori Otsuka
- Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Memuro, Hokkaido, Kasai-Gun 082-0081, Japan; (T.N.); (K.I.); (S.O.)
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11
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Physiological Effects of Bioactive Compounds Derived from Whole Grains on Cardiovascular and Metabolic Diseases. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Cardiovascular diseases are a global health burden with an increasing prevalence. In addition, various metabolic diseases, such as obesity, diabetes, and hypertension are associated with a higher risk of cardiovascular diseases. Dietary strategies based on healthy foods have been suggested for the prevention or improvement of cardiovascular and metabolic diseases. Grains are the most widely consumed food worldwide, and the preventive effects of whole grains (e.g., oats, barley, and buckwheat) on metabolic diseases have been reported. The germ and bran of grains are rich in compounds, including phytochemicals, vitamins, minerals, and dietary fiber, and these compounds are effective in preventing and improving cardiovascular and metabolic diseases. Thus, this review describes the characteristics and functions of bioactive ingredients in whole grains, focusing on mechanisms by which polyphenols, antioxidants, and dietary fiber contribute to cardiovascular and metabolic diseases, based on preclinical and clinical studies. There is clear evidence for the broad preventive and therapeutic effects of whole grains, supporting the value of early dietary intervention.
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Noda T, Ishiguro K, Suzuki T, Morishita T. Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2662. [PMID: 34961131 PMCID: PMC8704535 DOI: 10.3390/plants10122662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/30/2021] [Accepted: 12/01/2021] [Indexed: 06/14/2023]
Abstract
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.
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Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan; (K.I.); (T.M.)
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan; (K.I.); (T.M.)
| | - Tatsuro Suzuki
- Kyushu-Okinawa Agricultural Research Center, NARO, Suya, Koshi, Kumamoto 861-1192, Japan;
| | - Toshikazu Morishita
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081, Japan; (K.I.); (T.M.)
- Institute of Crop Science, NARO, Kamimurata, Hitachiomiya, Ibaraki 319-2293, Japan
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13
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Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101170] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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14
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Zou L, Wu D, Ren G, Hu Y, Peng L, Zhao J, Garcia-Perez P, Carpena M, Prieto MA, Cao H, Cheng KW, Wang M, Simal-Gandara J, John OD, Rengasamy KRR, Zhao G, Xiao J. Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat ( Fagopyrum tataricum). Crit Rev Food Sci Nutr 2021; 63:657-673. [PMID: 34278850 DOI: 10.1080/10408398.2021.1952161] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food. This review summarizes the main bioactive compounds and important bioactivities and health benefits of Tartary buckwheat, emphasizing its protective effects on metabolic diseases and relevant molecular mechanisms. Tartary buckwheat contains a wide range of bioactive compounds, such as flavonoids, phenolic acids, triterpenoids, phenylpropanoid glycosides, bioactive polysaccharides, and bioactive proteins and peptides, as well as D-chiro-inositol and its derivatives. Consumption of Tartary buckwheat and Tartary buckwheat-enriched products is linked to multiple health benefits, e.g., antioxidant, anti-inflammatory, antihyperlipidemic, anticancer, antidiabetic, antiobesity, antihypertensive, and hepatoprotective activities. Especially, clinical studies indicate that Tartary buckwheat exhibits remarkable antidiabetic activities. Various tartary buckwheat -based foods presenting major health benefits as fat and blood glucose-lowering agents have been commercialized. Additionally, to address the safety concerns, i.e., allergic reactions, heavy metal and mycotoxin contaminations, the quality control standards for Tartary buckwheat and its products should be drafted and completed in the future.
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Affiliation(s)
- Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Dingtao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Jianglin Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Pascual Garcia-Perez
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Maria Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain.,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Oliver D John
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, Queensland, Australia
| | - Kannan R R Rengasamy
- Green Biotechnologies Research Centre of Excellence, University of Limpopo, Polokwane, Sovenga, South Africa
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain.,International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
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15
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Luthar Z, Golob A, Germ M, Vombergar B, Kreft I. Tartary Buckwheat in Human Nutrition. PLANTS (BASEL, SWITZERLAND) 2021; 10:700. [PMID: 33916396 PMCID: PMC8066602 DOI: 10.3390/plants10040700] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/01/2021] [Accepted: 04/02/2021] [Indexed: 01/29/2023]
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.
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Affiliation(s)
- Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.); (M.G.)
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.); (M.G.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.); (M.G.)
| | - Blanka Vombergar
- The Education Centre Piramida Maribor, SI-2000 Maribor, Slovenia;
| | - Ivan Kreft
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia
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16
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Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds. Foods 2021; 10:foods10040740. [PMID: 33915814 PMCID: PMC8066582 DOI: 10.3390/foods10040740] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/26/2021] [Accepted: 03/27/2021] [Indexed: 12/16/2022] Open
Abstract
The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits.
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Luthar Z, Zhou M, Golob A, Germ M. Breeding Buckwheat for Increased Levels and Improved Quality of Protein. PLANTS (BASEL, SWITZERLAND) 2020; 10:E14. [PMID: 33374117 PMCID: PMC7824328 DOI: 10.3390/plants10010014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/20/2020] [Accepted: 12/22/2020] [Indexed: 12/27/2022]
Abstract
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.
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Affiliation(s)
- Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
| | - Meiliang Zhou
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
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18
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Luthar Z, Germ M, Likar M, Golob A, Vogel-Mikuš K, Pongrac P, Kušar A, Pravst I, Kreft I. Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1638. [PMID: 33255469 PMCID: PMC7760024 DOI: 10.3390/plants9121638] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 12/31/2022]
Abstract
Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics. In damaged or milled grain under wet conditions, most of the rutin in common and Tartary buckwheat is degraded to quercetin by rutin-degrading enzymes (e.g., rutinosidase). From Tartary buckwheat varieties with low rutinosidase activity it is possible to prepare foods with high levels of rutin, with the preserved initial levels in the grain. The quercetin from rutin degradation in Tartary buckwheat grain is responsible in part for inhibition of α-glucosidase in the intestine, which helps to maintain normal glucose levels in the blood. Rutin and emodin have the potential for antiviral effects. Grain embryos are rich in rutin, so breeding buckwheat with the aim of producing larger embryos may be a promising strategy to increase the levels of rutin in common and Tartary buckwheat grain, and hence to improve its nutritional value.
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Affiliation(s)
- Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (M.G.); (M.L.); (A.G.); (K.V.-M.); (P.P.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (M.G.); (M.L.); (A.G.); (K.V.-M.); (P.P.)
| | - Matevž Likar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (M.G.); (M.L.); (A.G.); (K.V.-M.); (P.P.)
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (M.G.); (M.L.); (A.G.); (K.V.-M.); (P.P.)
| | - Katarina Vogel-Mikuš
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (M.G.); (M.L.); (A.G.); (K.V.-M.); (P.P.)
- Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia
| | - Paula Pongrac
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (M.G.); (M.L.); (A.G.); (K.V.-M.); (P.P.)
- Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia
| | - Anita Kušar
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia; (A.K.); (I.P.)
| | - Igor Pravst
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia; (A.K.); (I.P.)
| | - Ivan Kreft
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia; (A.K.); (I.P.)
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19
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Pharmacokinetics and Protective Effects of Tartary Buckwheat Flour Extracts against Ethanol-Induced Liver Injury in Rats. Antioxidants (Basel) 2020; 9:antiox9100913. [PMID: 32987897 PMCID: PMC7599602 DOI: 10.3390/antiox9100913] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 01/24/2023] Open
Abstract
The grains of Tartary buckwheat (Fagopyrum esculentum) are traditionally consumed on a daily basis and are used in the preparation of diverse processed foods owing to the high concentration of rutin, an antioxidant compound. However, rutin is highly concentrated in hull and bran, but not in edible flour fractions. Rutin-enriched TB flour extracts (TBFEs) were obtained by hydrothermal treatment (autoclaving, boiling, or steaming) and their pharmacokinetic profiles were evaluated following a single-dose oral administration in rats. The antioxidant and protective activities of the extracts against alcoholic liver disease (ALD) were investigated after repetitive oral administration of TBFEs for 28 days prior to ethanol ingestion. The results demonstrated that rutin-enriched TBFEs had better oral absorption and was retained longer in the bloodstream than native TBFE or standard rutin. The activities of antioxidant enzymes and intracellular antioxidant levels increased in ALD rats following TBFE treatments, especially following the administration of rutin-enriched TBFEs. The antioxidant activity of TBFEs consequently contributed toward protecting the liver against injury caused by repetitive ethanol administration, as confirmed by analyzing relative liver weight, liver injury markers, lipid peroxidation, and calcium permeability. These results suggest the promising potential of TBFEs as antioxidant-enriched functional foods for human health.
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20
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Sun Y, Zhou W, Huang Y. Encapsulation of tartary buckwheat flavonoids and application to yoghurt. J Microencapsul 2020; 37:445-456. [PMID: 32524873 DOI: 10.1080/02652048.2020.1781943] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Aims: The present work investigates the effect of tartary buckwheat flavonoid (TBF) capsules on the physical and chemical properties of yoghurt using polymeric whey protein (PWP) as a wall material.Methods: PWP was prepared by thermal polymerisation. TBF was encapsulated using PWP as the wall material via the pore-coagulation bath method. The physicochemical properties of the TBF capsules, such as the entrapment yield, moisture, average particle size, particle size distribution, surface morphology, molecular interactions, and thermal stability were investigated, in addition to the release of TBF in simulated gastric and intestinal juices. Yoghurt formulation was carried out using encapsulated TBF (3%, w/w), blank PWP beads (2.7%, w/w), and unencapsulated TBF (0.3%, w/w). A control yoghurt sample was prepared without these ingredients. The effects of encapsulated TBF on the chemical composition, acidity, texture, synaeresis, sensory properties, number of Streptococcus thermophilus and Lactobacillus, and other physical and chemical properties of the yoghurt were investigated.Results: TBF capsules were found to be sphere-shaped with porous surfaces, an average particle size of 1728.67 μm, an encapsulation yield of 92.85 ± 1.98% (w/w), and a glass transition temperature of 152.06 °C. When the TBF capsules were exposed to simulated gastric fluid for 4 h, the TBF release rate was 15.75% (w/w), while in simulated intestinal fluid, the TBF release rate reached 65.99% (w/w) after 1 h. After 5-6 h in simulated intestinal fluid, the TBF release rate reached 100% (w/w). The protein content of the yoghurt with encapsulated TBF was 3.57 ± 0.26% (w/w, p < 0.01), and the numbers of Lactobacillus and Streptococcus thermophilus were 2.45 ± 0.98 × 108 (p < 0.01) and 5.43 ± 2.24 × 107 CFU/mL (p < 0.05), respectively, with strong water retention being detected (p < 0.01). Samples containing the encapsulated TBF exhibited a significantly higher acceptability than the unencapsulated TBF (p < 0.01).Conclusions: Encapsulation using PWP effectively delivers TBF to the small intestine through the stomach. It also masks the bitter taste, enhances the colour of TBF-containing yoghurt, and improves the physical and chemical properties of the yoghurt.
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Affiliation(s)
- Yali Sun
- Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China.,College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Wenmei Zhou
- Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China.,College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Yongguang Huang
- Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutics, Guizhou University, Guiyang, Guizhou, China.,College of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China
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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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Kreft I, Zhou M, Golob A, Germ M, Likar M, Dziedzic K, Luthar Z. Breeding buckwheat for nutritional quality. BREEDING SCIENCE 2020; 70:67-73. [PMID: 32351305 PMCID: PMC7180143 DOI: 10.1270/jsbbs.19016] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 09/01/2019] [Indexed: 05/30/2023]
Abstract
Common buckwheat (Fagopyrum esculentum Moench, CB) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn., TB) are used in human nutrition. The idea to screen in the haploid phase for genes affecting low amylose concentration opens the possibility for the effective search of low amylose (waxy) genotypes in CB populations. Self-pollinated homozygous plants of TB might allow us to use a part of endosperm for screening of amylose content. Phenolic substances have a significant inhibitory effect on the digestion of CB and TB proteins, thus metabolites may have impact on protein digestibility. Digestion-resistant peptides are largely responsible for the bile acid elimination. Breeding to diminish polyphenols and anti-nutritional substances might have negative effects on the resistance of plants against pests, diseases and UV-radiation. Bread and pasta are popular CB and TB dishes. During dough making most of CB or TB rutin is degraded to quercetin by rutin-degrading enzymes. The new trace-rutinosidase TB variety makes possible making TB bread with considerable amount of rutin, preserving the initial rutin from flour. Breeding CB and TB for larger embryos would make it possible to increase protein, rutin, and essential minerals concentration in CB and TB grain.
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Affiliation(s)
- Ivan Kreft
- Research Project, Nutrition Institute, Tržaška cesta 40, SI-1000 Ljubljana, Slovenia
| | - Meiliang Zhou
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Matevž Likar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Krzysztof Dziedzic
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-572 Poznań, Poland
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572 Poznań, Poland
| | - Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
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Yilmaz HÖ, Ayhan NY, Meriç ÇS. Buckwheat: A Useful Food and Its Effects on Human Health. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180910140021] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
:
Buckwheat is a plant used for many purposes, such as consumed as a food and used in the
treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional
value. Because of its nutrient content and many positive effects on human health, buckwheat has become
a functional food, recently. Main effects of buckwheat on human health are its hypotensive,
hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered
an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes,
hypertension and celiac disease. Also, its rich nutrient content supports daily diet and provides a
better eating profile. As a result, buckwheat is accepted as a functional food, suggested to improve
human health and is used in the treatment of diseases. The aim of this review is to explain some positive
effects of buckwheat on human health.
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Affiliation(s)
- Hacı Ömer Yilmaz
- Department Nutrition and Dietetics, Faculty of Health Science, Gumushane University, Gumushane, Turkey
| | - Nurcan Yabanci Ayhan
- Department Nutrition and Dietetics, Faculty of Health Science, Ankara University, Ankara, Turkey
| | - Çağdaş Salih Meriç
- Department Nutrition and Dietetics, Faculty of Health Science, Ankara University, Ankara, Turkey
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Suzuki T, Morishita T, Takigawa S, Noda T, Ishiguro K, Otsuka S. Effect of Sodium Bicarbonate on Rutin Residual Ratio in Tartary Buckwheat ( Fagopyrum tataricum Gaertn.) Dough. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.597] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Peng L, Zhang Q, Zhang Y, Yao Z, Song P, Wei L, Zhao G, Yan Z. Effect of tartary buckwheat, rutin, and quercetin on lipid metabolism in rats during high dietary fat intake. Food Sci Nutr 2020; 8:199-213. [PMID: 31993146 PMCID: PMC6977491 DOI: 10.1002/fsn3.1291] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 09/28/2019] [Accepted: 10/05/2019] [Indexed: 12/25/2022] Open
Abstract
Tartary buckwheat is rich in flavonoids. However, the health-promoting effect of these flavonoids has not been adequately studied. In the present study, we investigated the impact of rutin, quercetin, and Tartary buckwheat on the lipid metabolism of rats on a high-fat diet. Quercetin could significantly reduce body weight, serum triacylglycerol, low-density lipoprotein cholesterol, TNF-α, insulin, and ameliorate glucose tolerance. It was surprising that Tartary buckwheat significantly increased the weight of the rats. Rutin, quercetin, and Tartary buckwheat tended to decreased fat deposition in the liver of rats but have little effect on short-chain fatty acid production. The changes in the structure and diversity of the microbiota were found to be modulated by these diets. It was concluded that quercetin could attenuate high-fat diet-induced obesity, rutin, quercetin, and Tartary buckwheat can shape the specific structure of gut microbiota. Mechanism of Tartary buckwheat on lipid metabolism needs further systematic research.
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Affiliation(s)
- Lianxin Peng
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
- Pharmacy CollegeChengdu University of Traditional Chinese MedicineChengduChina
| | - Qu Zhang
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Yanhong Zhang
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Zhendong Yao
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Panpan Song
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Lijuan Wei
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural AffairsChengdu UniversityChengduChina
| | - Zhuyun Yan
- Pharmacy CollegeChengdu University of Traditional Chinese MedicineChengduChina
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26
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Sim U, Sung J, Lee H, Heo H, Jeong HS, Lee J. Effect of calcium chloride and sucrose on the composition of bioactive compounds and antioxidant activities in buckwheat sprouts. Food Chem 2019; 312:126075. [PMID: 31893551 DOI: 10.1016/j.foodchem.2019.126075] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 12/13/2019] [Accepted: 12/17/2019] [Indexed: 02/07/2023]
Abstract
In this study, we evaluated the effect of sucrose and CaCl2 on the growth profile, nutritional quality, and antioxidant capacity of sprouted buckwheat. Buckwheat seeds were germinated at 25 °C for 8 days and sprayed with four different solutions: distilled water, 3% sucrose, 7.5 mM CaCl2, and 3% sucrose plus 7.5 mM CaCl2. Our results showed that CaCl2 effectively improved sucrose-elicitation induced growth reduction in buckwheat sprouts. Elicitation with both sucrose and CaCl2 in buckwheat sprouts markedly enhanced the accumulation of bioactive compounds, such as polyphenols, flavonoids, γ-aminobutyric acid, vitamin C, and E, without negatively affecting sprout growth. Elicitation with both sucrose and CaCl2 not only significantly enhanced the antioxidant activities but also exerted cytoprotective effects against oxidative damage in HepG2 cells and fibroblasts. These findings suggested that simultaneous elicitation with 3% sucrose and 7.5 mM CaCl2 can potentially improve the nutritional value and potential health benefits of buckwheat sprouts.
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Affiliation(s)
- Ung Sim
- Division of Food and Animal Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, South Korea
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Gyeongbuk 36729, South Korea
| | - Hana Lee
- Division of Food and Animal Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, South Korea
| | - Huijin Heo
- Division of Food and Animal Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, South Korea
| | - Heon Sang Jeong
- Division of Food and Animal Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, South Korea
| | - Junsoo Lee
- Division of Food and Animal Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, South Korea.
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Sun NX, Tong LT, Liang TT, Wang LL, Liu LY, Zhou XR, Zhou SM. Effect of Oat and Tartary Buckwheat - Based Food on Cholesterol - Lowering and Gut Microbiota in Hypercholesterolemic Hamsters. J Oleo Sci 2019; 68:251-259. [PMID: 30760672 DOI: 10.5650/jos.ess18221] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The nutritional components in oat and tartary buckwheat had been assessed to have cholesterollowering effects. However, The effect of oat and tartary buckwheat based-food (OF) on cholesterol-lowering and gut microbiota in hypercholesterole hamsters was still limited studied because they are usually consumed in whole gran as well as after being processed. In this study, normal diets, high fat diet (HFD) with/without OF were fed to hamsters for 30 days respectively and growth parameters, metabolic parameters, and gut microbiota were investigated, respectively. It was found that OF significantly decreased plasma total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-cholesterol), lowered liver TC, cholesterol ester (CE), and triglycerides (TG) concentrations, and increased fecal weight and bile acids (BA) concentrations, compared with HFD (p < 0.05). Moreover, the concentrations of acetate, propionate, butyrate and total short-chain fatty acids (SCFAs) were significantly increased in hamsters fed with OF, compared with HFD (p < 0.05). OF changed the overall structure of gut microbiota. The relative abundances of Erysipelotrichaceae, Ruminococcaceae, and Lachnospiraceae were decreased and the relative abundance of Eubacteriaceae was increased, compared with HFD. These results suggested that OF could reduce the concentrations of plasma lipid by inhibiting cholesterol absorption in liver and promoting excretions of fecal lipid and BA. And it also increased SCFAs and modulated the gut microbiota effectively to exert the hypocholesterolemic effects.
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Affiliation(s)
- Nian-Xia Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Ting-Ting Liang
- School of Food and Biological Engineering, Shanxi University of Science and Technology
| | - Li-Li Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Li-Ya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Xian-Rong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Su-Mei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture
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28
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Suzuki T, Morishita T, Takigawa S, Noda T, Ishiguro K. Development of Rutin-rich Noodles Using Trace-rutinosidase Variety of Tartary Buckwheat ( Fagopyrum Tataricum Gaertn.) ‘Manten-Kirari’. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.915] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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29
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Giménez-Bastida JA, Laparra-Llopis JM, Baczek N, Zielinski H. Buckwheat and buckwheat enriched products exert an anti-inflammatory effect on the myofibroblasts of colon CCD-18Co. Food Funct 2018; 9:3387-3397. [PMID: 29870039 PMCID: PMC6597957 DOI: 10.1039/c8fo00193f] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Buckwheat (BW) constitutes a good source of bioactive components that show anti-inflammatory effects in vitro and in vivo. The use of functional foods in the prevention and treatment of inflammatory bowel diseases (IBDs) has aroused increasing interest. This study investigates the effect of in vitro digested BW and BW-enriched products (BW-enriched wheat breads, roasted BW groats -fermented and non-fermented-, and BW sprouts) on colon myofibroblasts, the cells involved in the regulation of inflammatory response in the intestine. The cells were treated with different digested-BW products, alone or together with TNF-α (20 ng mL-1), and the effects on the cell migration, mitochondrial membrane potential and cell cycle, processes altered during intestinal inflammation, were investigated. A significant reduction in TNF-α-induced migration (25.5%, p < 0.05) and attenuation of the TNF-α-altered cell cycle (p < 0.05) was observed in myofibroblasts treated with BW-enriched white wheat bread. These results contribute to extend the beneficial effects derived from BW bioactive compounds, and suggest that BW consumption can exert beneficial effects on IBDs.
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Affiliation(s)
- J A Giménez-Bastida
- Department of Pharmacology. Vanderbilt University School of Medicine, RRB 514, 23rd Ave. S. at Pierce, Nashville, TN 37232-6602, USA
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30
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Li L, Lietz G, Seal C. Buckwheat and CVD Risk Markers: A Systematic Review and Meta-Analysis. Nutrients 2018; 10:E619. [PMID: 29762481 PMCID: PMC5986499 DOI: 10.3390/nu10050619] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 01/01/2023] Open
Abstract
The effects of buckwheat intake on cardiovascular diseases (CVDs) have not been systematically investigated. The aim of the present study was to comprehensively summarize studies in humans and animals, evaluating the impact of buckwheat consumption on CVD risk markers and to conduct a meta-analysis of relevant data. Thirteen randomized, controlled human studies, two cross-sectional human studies and twenty-one animal studies were identified. Using random-effects models, the weighted mean difference of post-intervention concentrations of blood glucose, total cholesterol and triglycerides were significantly decreased following buckwheat intervention compared with controls [differences in blood glucose: -0.85 mmol/L (95% CI: -1.31, -0.39), total cholesterol: 0.50 mmol/L (95% CI: -0.80, -0.20) and triglycerides: 0.25 mmol/L (95% CI: -0.49, -0.02)]. Responses of a similar magnitude were seen in two cross-sectional studies. For animal studies, nineteen of twenty-one studies showed a significant reduction in total cholesterol of between 12% and 54%, and fourteen of twenty studies showed a significant reduction in triglycerides of between 2% and 74%. All exhibited high unexplained heterogeneity. There was inconsistency in HDL cholesterol outcomes in both human and animal studies. It remains unclear whether increased buckwheat intake significantly benefits other markers of CVD risk, such as weight, blood pressure, insulin, and LDL-cholesterol, and underlying mechanisms responsible for any effects are unclear.
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Affiliation(s)
- Liangkui Li
- Human Nutrition Research Centre, Institute of Cellular Medicine, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.
| | - Georg Lietz
- Human Nutrition Research Centre, Institute of Cellular Medicine, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.
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31
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Mišan A, Petelin A, Stubelj M, Mandić A, Šimurina O, Pojić M, Milovanović I, Jakus T, Filipčev B, Jenko Pražnikar Z. Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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32
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Kočevar Glavač N, Stojilkovski K, Kreft S, Park CH, Kreft I. Determination of fagopyrins, rutin, and quercetin in Tartary buckwheat products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.068] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Zhang XY, Chen J, Li XL, Yi K, Ye Y, Liu G, Wang SF, Hu HL, Zou L, Wang ZG. Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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34
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Zhang C, Zhang R, Li YM, Liang N, Zhao Y, Zhu H, He Z, Liu J, Hao W, Jiao R, Ma KY, Chen ZY. Cholesterol-Lowering Activity of Tartary Buckwheat Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1900-1906. [PMID: 28199789 DOI: 10.1021/acs.jafc.7b00066] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Previous research has shown that Tartary buckwheat flour is capable of reducing plasma cholesterol. The present study was to examine the effect of rutin and Tartary buckwheat protein on plasma total cholesterol (TC) in hypercholesterolemia hamsters. In the first animal experiment, 40 male hamsters were divided into four groups fed either the control diet or one of the three experimental diets containing 8.2 mmol rutin, 8.2 mmol quercetin, or 2.5 g kg-1 cholestyramine, respectively. Results showed that only cholestyramine but not rutin and its aglycone quercetin decreased plasma TC, which suggested that rutin was not the active ingredient responsible for plasma TC-lowering activity of Tartary buckwheat flour. In the second animal experiment, 45 male hamsters were divided into five groups fed either the control diet or one of the four experimental diets containing 24% Tartary buckwheat protein, 24% rice protein, 24% wheat protein, or 5 g kg-1 cholestyramine, respectively. Tartary buckwheat protein reduced plasma TC more effectively than cholestyramine (45% versus 37%), while rice and wheat proteins only reduced plasma TC by 10-13%. Tartary buckwheat protein caused 108% increase in the fecal excretion of total neutral sterols and 263% increase in the fecal excretion of total acidic sterols. real-time polymerase chain reaction and Western blotting analyses showed that Tartary buckwheat protein affected the gene expression of intestinal Niemann-Pick C1-like protein 1 (NPC1L1), acyl CoA:cholesterol acyltransferase 2 (ACAT2), and ATP binding cassette transporters 5 and 8 (ABCG5/8) in a down trend, whereas it increased the gene expression of hepatic cholesterol-7α -hydroxylase (CYP7A1). It was concluded that Tartary buckwheat protein was at least one of the active ingredients in Tartary buckwheat flour to lower plasma TC, mainly mediated by enhancing the excretion of bile acids via up-regulation of hepatic CYP7A1 and also by inhibiting the absorption of dietary cholesterol via down-regulation on intestinal NPC1L1, ACAT2 and ABCG5/8.
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Affiliation(s)
- Chengnan Zhang
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Rui Zhang
- Institute of Special Animal and Plant Science, China Academy of Agricultural Sciences , Changchun, China
| | - Yuk Man Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Ning Liang
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Yimin Zhao
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Hanyue Zhu
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Zouyan He
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | | | - Wangjun Hao
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Rui Jiao
- College of Science and Engineering, Jinan University , Guangzhou 510630, China
| | - Ka Ying Ma
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
| | - Zhen-Yu Chen
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong , Shatin, New Territories, Hong Kong, China
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Yao H, Li C, Zhao H, Zhao J, Chen H, Bu T, Anhu W, Wu Q. Deep sequencing of the transcriptome reveals distinct flavonoid metabolism features of black tartary buckwheat ( Fagopyrum tataricum Garetn.). PROGRESS IN BIOPHYSICS AND MOLECULAR BIOLOGY 2017; 124:49-60. [DOI: 10.1016/j.pbiomolbio.2016.11.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2016] [Accepted: 11/05/2016] [Indexed: 10/20/2022]
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36
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Lukšič L, Árvay J, Vollmannová A, Tóth T, Škrabanja V, Trček J, Germ M, Kreft I. Hydrothermal treatment of Tartary buckwheat grain hinders the transformation of rutin to quercetin. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Effectiveness of rutin-rich Tartary buckwheat ( Fagopyrum tataricum Gaertn.) ‘Manten-Kirari’ in body weight reduction related to its antioxidant properties: A randomised, double-blind, placebo-controlled study. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Abstract
AbstractBuckwheat (Fagopyrum esculentum Moench, F. tataricum Gaertner) groats and flour have been established globally as nutritional foods because of their high levels of proteins, polyphenols and minerals. In some regions, buckwheat herb is used as a functional food. In the present study, reports of in vitro studies, preclinical and clinical trials dealing with the effect of buckwheat and its metabolites were reviewed. There are numerous reports of potential health benefits of consuming buckwheat, which may be in the form of food, dietary supplements, home remedies or possibly pharmaceutical drugs; however, adverse effects, including those resulting from contamination, must be considered. There are reports of antioxidative activity of buckwheat, which contains high levels of rutin and quercetin. On the other hand, both cytotoxic and antigenotoxic effects have been shown. Reduction of hyperlipidaemia, reduction of blood pressure and improved weight regulation have been suggested. Consuming buckwheat may have a beneficial effect on diabetes, since lower postprandial blood glucose and insulin response have been reported. In addition, buckwheat metabolites, such as rutin, may have intrinsic protective effects in preserving insulin signalling. Rutin has also been suggested to have potential therapeutic applications for the treatment of Alzheimer’s disease. The literature indicates that buckwheat is safe to consume and may have various beneficial effects on human health.
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Chemical composition and health effects of Tartary buckwheat. Food Chem 2016; 203:231-245. [PMID: 26948610 DOI: 10.1016/j.foodchem.2016.02.050] [Citation(s) in RCA: 192] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 02/02/2016] [Accepted: 02/04/2016] [Indexed: 11/20/2022]
Abstract
Tartary buckwheat (Fagopyrum tataricum) contains a range of nutrients including bioactive carbohydrates and proteins, polyphenols, phytosterols, vitamins, carotenoids, and minerals. The unique composition of Tartary buckwheat contributes to their various health benefits such as anti-oxidative, anti-cancer, anti-hypertension, anti-diabetic, cholesterol-lowering, and cognition-improving. Compared with the more widely cultivated and utilised common buckwheat (F. esculentum), Tartary buckwheat tends to contain higher amounts of certain bioactive components such as rutin, therefore, showing higher efficiency in preventing/treating various disorders. This review summarises the current knowledge of the chemical composition of Tartary buckwheat, and their bio-functions as studied by both in vitro and in vivo models. Tartary buckwheat can be further developed as a sustainable crop for functional food production to improve human health.
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Ishiguro K, Morishita T, Ashizawa J, Suzuki T, Noda T. Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat ( Fagopyrum tataricum Gaertn.), ‘Manten-Kirari’. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.557] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Tolaini V, Del Fiore A, Nobili C, Presenti O, De Rossi P, Procacci S, Vitali F, Brunori A. Exploitation of Tartary Buckwheat as Sustainable Ingredient for Healthy Foods Production. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.aaspro.2016.02.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Giménez-Bastida JA, Zieliński H. Buckwheat as a Functional Food and Its Effects on Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7896-913. [PMID: 26270637 DOI: 10.1021/acs.jafc.5b02498] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW grain is a highly nutritional food component that has been shown to provide a wide range of beneficial effects. Health benefits attributed to BW include plasma cholesterol level reduction, neuroprotection, anticancer, anti-inflammatory, antidiabetic effects, and improvement of hypertension conditions. In addition, BW has been reported to possess prebiotic and antioxidant activities. In vitro and animal studies suggest that BW's bioactive compounds, such as D-chiro-inositol (DCI), BW proteins (BWP), and BW flavonoids (mainly rutin and quercetin) may be partially responsible for the observed effects. The purpose of this paper is to review the recent research regarding the health benefits of BW, in vitro and in vivo, focusing on the specific role of its bioactive compounds and on the mechanisms by which these effects are exerted.
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Affiliation(s)
- Juan Antonio Giménez-Bastida
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
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44
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Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Tomotake H, Kayashita J, Kato N. Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1963-1967. [PMID: 25363871 DOI: 10.1002/jsfa.6981] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Revised: 10/27/2014] [Accepted: 10/28/2014] [Indexed: 06/04/2023]
Abstract
Buckwheat grain has well-balanced nutritional value, whereas its digestibility is relatively low. This review summarizes recent advances in studies on the hypolipidemic activity of buckwheat. The most remarkable function is a powerful hypocholesterolemic activity of buckwheat protein in rats, which is far stronger than that of soy protein. The cholesterol-lowering effect is mediated by mechanisms involving higher excretion of fecal sterols and lower digestibility of buckwheat protein. The insoluble fraction of buckwheat protein associates with cholesterol and reduces micelle cholesterol uptake in caco-2 cells. Furthermore, consumption of buckwheat protein suppresses cholesterol-induced gallstones and body fat in rodents. Buckwheat sprouts also have hypolipidemic activity in rats or type 2 diabetic mice. Tartary buckwheat bran extract reduced the serum level of total cholesterol and triglyceride in hyperlipidemic rats. The consumption of buckwheat seed reduced low-density lipoprotein cholesterol in the pastureland Mongolian population. Taken together, buckwheat may be beneficial for prevention of hyperlipidemia.
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Affiliation(s)
| | - Jun Kayashita
- Prefectural University of Hiroshima, Hiroshima, 734-8558, Japan
| | - Norihisa Kato
- Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, 739-8528, Japan
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Fungal DNA in dust in Swedish day care centres: associations with respiratory symptoms, fractional exhaled nitrogen oxide (FeNO) and C-reactive protein (CRP) in serum among day care centre staff. Int Arch Occup Environ Health 2015; 89:331-40. [DOI: 10.1007/s00420-015-1076-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Accepted: 07/07/2015] [Indexed: 10/23/2022]
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Suzuki T, Morishita T, Takigawa S, Noda T, Ishiguro K. Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat ( Fagopyrum tataricum Gaertn.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.733] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tatsuro Suzuki
- NARO Kyushu Okinawa Agricultural Research Center Suya 2421
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48
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SUZUKI T, MORISHITA T, NODA T, ISHIGURO K. Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals. J Nutr Sci Vitaminol (Tokyo) 2015; 61:175-81. [DOI: 10.3177/jnsv.61.175] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tatsuro SUZUKI
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center
| | - Toshikazu MORISHITA
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
| | - Takahiro NODA
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
| | - Koji ISHIGURO
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station
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Abstract
Tartary buckwheat (Fagopyrum tataricum) is a semiwild plant grown in the Himalaya region. Due to its high concentration of flavonoids and trace elements it is of interest for cultivation in other countries as well. The feasibility of increasing the concentration of Se in grain and in green parts of Tartary buckwheat has not yet been investigated. The aim of this investigation was thus to determine the concentration of Se in different edible parts of Tartary buckwheat treated with different concentrations of Na selenate using different techniques. In plants grown in soil fertilized once with 0.5 and 10 mg Se L−1, Se was efficiently translocated from the roots to the leaves and seeds. Foliar spraying with 0.5 mg Se L−1increased Se content in leaves and seeds. Among the edible parts of Tartary buckwheat plants the highest content of Se in control and in treated groups was found in leaves, followed by seeds and stems. Regarding recommended Se concentration, edible parts of Tartary buckwheat were safe for human consumption. Soil fertilization with 0.5 and 10 mg Se L−1and foliar fertilization with 0.5 mg Se L−1are applicable for cultivation of Tartary buckwheat as a functional food enriched with Se.
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Merendino N, Molinari R, Costantini L, Mazzucato A, Pucci A, Bonafaccia F, Esti M, Ceccantoni B, Papeschi C, Bonafaccia G. A new "functional" pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats. Food Funct 2014; 5:1017-26. [PMID: 24658587 DOI: 10.1039/c3fo60683j] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Epidemiological studies have reported that some foods, particularly those rich in (poly)phenols, may reduce cardiovascular risk and metabolic disorders such as hypertension. Buckwheat sprouts have been suggested as a new raw material for the production of functional foods due to their high content of healthy compounds such as rutin and quercetin. The aim of this paper is to evaluate the biological hypotensive and antioxidant responses of pasta containing tartary buckwheat sprouts (TBSP) on spontaneously hypertensive rats (SHR). In this study, dry tartary buckwheat sprouts were milled to obtain a powder that was used in the production of pasta containing 30% dry buckwheat sprouts and 70% durum wheat semolina. Afterwards, we analyzed the in vitro TBSP features compared with the control (durum wheat flour pasta, DWFP), and the in vivo effects of TBSP on SHR and their normotensive counterpart, Wistar Kyoto rats (WKY rats). The total phenolic content and antioxidant activity were higher in TBSP compared to DWFP. The results showed that SHR fed TBSP exhibited higher plasma levels of the endogenous vasodilators bradykinin (BK) and nitric oxide (NO), a lower level of the vasoconstrictor endothelin-1 (ET-1), and an improved antioxidant capacity. These data suggest that TBSP may help reduce hypertension and oxidative stress in vivo.
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Affiliation(s)
- Nicolò Merendino
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, Laboratory of Cellular and Molecular Nutrition, 01100 Viterbo, Italy.
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