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Ongalbek D, Tokul-Ölmez Ö, Şahin B, Küçükaydın S, Aydoğmuş-Öztürk F, Sıcak Y, Yeskaliyeva B, Öztürk M. Classification of buckwheat honey produced in Kazakhstan according to their biochemical ingredients and bioactivities by chemometric approach. Food Chem 2024; 451:139409. [PMID: 38692236 DOI: 10.1016/j.foodchem.2024.139409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/03/2024]
Abstract
Herein, nineteen buckwheat honey samples collected from 19 stations of different ecological zones of Kazakhstan were analysed for their pollen density, physicochemical properties, chemical composition, antioxidant, anticholinesterase, tyrosinase inhibitory, and urease inhibitory activities with chemometric approaches. Twelve phenolic compounds and fumaric acid were identified using HPLC-DAD, and mainly fumaric, p-hydroxybenzoic, p-coumaric, trans-2-hydroxy cinnamic acids, and chrysin were detected in all samples. The honey samples collected from the Northern zone exhibited best antioxidant activity in lipid peroxidation inhibitory (IC50:8.65 ± 0.50 mg/mL), DPPH• (IC50:17.07 ± 1.49 mg/mL), ABTS•+ (IC50:8.90 ± 0.65 mg/mL), CUPRAC (A0.50:7.51 ± 0.30 mg/mL) and metal chelating assay (IC50:10.39 ± 0.71 mg/mL). In contrast, South-eastern zone samples indicated better acetylcholinesterase (55.57 ± 0.83%), butyrylcholinesterase (49.59 ± 1.09%), tyrosinase (44.40 ± 1.21%), and moderate urease (24.57 ± 0.33%) inhibitory activities at 20 mg/mL. The chemometric classification of nineteen buckwheat honey was performed using PCA and HCA techniques. Both were supported by correlation analysis. Thirteen compounds contributed significantly to the clustering of buckwheat honey based on geographical origin.
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Affiliation(s)
- Damira Ongalbek
- Al-Farabi Kazakh National University, Faculty of Chemistry and Chemical Technology, Almaty, Kazakhstan
| | - Özge Tokul-Ölmez
- Mugla Sitki Kocman University, Faculty of Science, Department of Chemistry, 48121 Mentese-Mugla, Türkiye
| | - Bihter Şahin
- Mugla Sitki Kocman University, Faculty of Science, Department of Chemistry, 48121 Mentese-Mugla, Türkiye; Bandırma Onyedi Eylül University, Susurluk Agriculture and Forest Vocational School, Department of Chemistry and Chemical Processing Technologies, Susurluk-Balıkesir, Türkiye.
| | - Selçuk Küçükaydın
- Mugla Sitki Kocman University, Faculty of Science, Department of Chemistry, 48121 Mentese-Mugla, Türkiye; Mugla Sitki Kocman University, Köyceğiz Vocational School of Health Services Koycegiz-Mugla, Turkey
| | | | - Yusuf Sıcak
- Mugla Sitki Kocman University, Koycegiz Vocational School, Mugla, Türkiye.
| | - Balakyz Yeskaliyeva
- Al-Farabi Kazakh National University, Faculty of Chemistry and Chemical Technology, Almaty, Kazakhstan
| | - Mehmet Öztürk
- Mugla Sitki Kocman University, Faculty of Science, Department of Chemistry, 48121 Mentese-Mugla, Türkiye; Mugla Sitki Kocman University, Food Analysis Application and Research Center, Mugla, Türkiye.
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Wang L, Huang Y, Ren Y, Wang H, Ding Y, Ren G, Wang T, Li Z, Qiu J. Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes. Food Chem 2024; 451:139350. [PMID: 38663246 DOI: 10.1016/j.foodchem.2024.139350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/09/2024] [Accepted: 04/10/2024] [Indexed: 05/26/2024]
Abstract
The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a "resistant-to-digestion".
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Affiliation(s)
- Libo Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China.
| | - Yilin Huang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yanjuan Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Haoran Wang
- College of Food Science and Engineering, Beijing University of Agriculture, Changping, Beijing 102206, China
| | - Yue Ding
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Tongtong Wang
- Institute of Quality Standard and Testing Technology for Agri-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Zaigui Li
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China.
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Liu T, Wang P, Chen Y, Sun B, Li Q, Wan H, Yang W, Ma P, Zhang D, Dong G, Chen S, Chen Q, Ma W, Sun W. LC-MS and MALDI-MSI-based metabolomic approaches provide insights into the spatial-temporal metabolite profiles of Tartary buckwheat achene development. Food Chem 2024; 449:139183. [PMID: 38604028 DOI: 10.1016/j.foodchem.2024.139183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/03/2024] [Accepted: 03/27/2024] [Indexed: 04/13/2024]
Abstract
Tartary buckwheat, celebrated as the "king of grains" for its flavonoid and phenolic acid richness, has health-promoting properties. Despite significant morphological and metabolic variations in mature achenes, research on their developmental process is limited. Utilizing Liquid chromatography-mass spectrometry and atmospheric pressure matrix-assisted laser desorption/ionization mass spectrometry imaging, we conducted spatial-temporal metabolomics on two cultivars during achene development. Metabolic profiles including 17 phenolic acids and 83 flavonoids are influenced by both varietal distinctions and developmental intricacies. Notably, flavonols, as major flavonoids, accumulated with achene ripening and showed a tissue-specific distribution. Specifically, flavonol glycosides and aglycones concentrated in the embryo, while methylated flavonols and procyanidins in the hull. Black achenes at the green achene stage have higher bioactive compounds and enhanced antioxidant capacity. These findings provide insights into spatial and temporal characteristics of metabolites in Tartary buckwheat achenes and serve as a theoretical guide for selecting optimal resources for food production.
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Affiliation(s)
- Tingxia Liu
- College of Pharmaceutical Sciences, Heilongjiang University of Chinese Medicine, Harbin 150040, China; State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Peng Wang
- College of Life Science, Northwest A & F University, Yangling 712100, China
| | - Yiling Chen
- Amway (China) Botanical R&D Centre, Wuxi 214115, China
| | - Boshi Sun
- College of Life Science, Northwest A & F University, Yangling 712100, China
| | - Qing Li
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Huihua Wan
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Wei Yang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Pengda Ma
- College of Life Science, Northwest A & F University, Yangling 712100, China
| | - Dong Zhang
- College of Agriculture, South China Agricultural University, Guangzhou Laboratory for Lingnan Modern Agriculture Science and Technology, Guangzhou 510642, China
| | | | - Shilin Chen
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Qingfu Chen
- Research Center of Buckwheat Industry Technology, Guizhou Normal University, Baoshan Beilu15 116, Guiyang 550001, China
| | - Wei Ma
- College of Pharmaceutical Sciences, Heilongjiang University of Chinese Medicine, Harbin 150040, China.
| | - Wei Sun
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
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Guo L, Liu B, Liang C, Sun W, Jiang Y, Yun X, Lu L, Zhao X, Xu N. Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition. Int J Food Microbiol 2024; 417:110705. [PMID: 38640815 DOI: 10.1016/j.ijfoodmicro.2024.110705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/21/2024]
Abstract
The effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation period by at least 3 h, subsequently leading to enhanced degradation of carbohydrate and protein, accompanied by a softer texture. More importantly, CH increased the relative abundance of lactobacillus in NFBS, making it the dominant bacterial genus and inhibited the growth of spoilage bacteria. In addition, Spearman correlation analysis indicated that the pH value, lactic and acetic acid contents, carbohydrates, protease activity, and these textural indices like hardness, elasticity, and adhesion had a positive/negative correlation with the bacterial composition of NFBS (Spearman correlation coefficient: -0.93-0.95). CH was thus regarded to be helpful to NFBS processing and production mainly by shortening its fermentation time, improving its fermentation performance, causing a finer texture and microstructure, and changing bacterial composition.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Biqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chen Liang
- College of Medicine and Biological information Engineering, Hunnan Campus, Northeastern University, Shenyang 110167, China
| | - Wen Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Xueqi Yun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lin Lu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China.
| | - Ning Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Li WB, Lei J, Qu Mo MM, Li J, Wei J, Liu Y, Wang S, Hu YC, Zou L, Wu DT. Impacts of ultrasound-assisted Fenton degradation and alkaline de-esterification on structural properties and biological effects of pectic polysaccharides from Tartary buckwheat leaves. Ultrason Sonochem 2024; 106:106895. [PMID: 38705082 PMCID: PMC11074966 DOI: 10.1016/j.ultsonch.2024.106895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 05/07/2024]
Abstract
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) leaf has abundant rhamnogalacturonan-I enriched pectic polysaccharides, which exert various health-promoting effects. Nevertheless, the potential relationship between the chemical structure and the biological function of pectic polysaccharides from Tartary buckwheat leaves (TBP) remains unclear. Therefore, to bridge the gap between the chemical structure and the biological function of TBP, the impacts of ultrasound-assisted Fenton degradation (UFD) and mild alkaline de-esterification (MAD) on structural properties and biological effects of TBP were systematically studied. Compared with the native TBP (molecular mass, 9.537 × 104 Da), the molecular masses of degraded TBPs (TBP-MMW, 4.811 × 104 Da; TBP-LMW, 2.101 × 104 Da) were significantly reduced by the UFD modification, while their primary chemical structures were overall stable. Besides, compared with the native TBP (esterification degree, 22.73 %), the esterification degrees of de-esterified TBPs (TBP-MDE, 14.27 %; TBP-LDE, 6.59 %) were notably reduced by the MAD modification, while their primary chemical structures were also overall stable. Furthermore, the results revealed that both UFD and MAD modifications could significantly improve the antioxidant, antiglycation, and immunostimulatory effects of TBP. Indeed, TBP's biological effects were negatively correlated to its molecular mass and esterification degree, while positively linked to its free uronic acids. The findings demonstrate that both UFD and MAD modifications are promising techniques for the structural modification of TBP, which can remarkedly promote its biological effects. Besides, the present results are conducive to better understanding TBP's structure-bioactivity relationship.
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Affiliation(s)
- Wen-Bing Li
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Jing Lei
- 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Mei-Mei Qu Mo
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China; 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 610106, Sichuan, China
| | - Jie Li
- 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Wei
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Yuan Liu
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Shengpeng Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Yi-Chen 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 610106, Sichuan, China
| | - 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 610106, Sichuan, China
| | - Ding-Tao 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China.
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Tian Z, Zhao M, Wang J, Yang Q, Ma Y, Yang X, Ma L, Qi Y, Li J, Quinet M, Shi B, Meng Y. Exogenous melatonin improves germination rate in buckwheat under high temperature stress by regulating seed physiological and biochemical characteristics. PeerJ 2024; 12:e17136. [PMID: 38590707 PMCID: PMC11000643 DOI: 10.7717/peerj.17136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 02/28/2024] [Indexed: 04/10/2024] Open
Abstract
The germinations of three common buckwheat (Fagopyrum esculentum) varieties and two Tartary buckwheat (Fagopyrum tataricum) varieties seeds are known to be affected by high temperature. However, little is known about the physiological mechanism affecting germination and the effect of melatonin (MT) on buckwheat seed germination under high temperature. This work studied the effects of exogenous MT on buckwheat seed germination under high temperature. MT was sprayed. The parameters, including growth, and physiological factors, were examined. The results showed that exogenous MT significantly increased the germination rate (GR), germination potential (GP), radicle length (RL), and fresh weight (FW) of these buckwheat seeds under high-temperature stress and enhanced the content of osmotic adjustment substances and enzyme activity. Comprehensive analysis revealed that under high-temperature stress during germination, antioxidant enzymes play a predominant role, while osmotic adjustment substances work synergistically to reduce the extent of damage to the membrane structure, serving as the primary key indicators for studying high-temperature resistance. Consequently, our results showed that MT had a positive protective effect on buckwheat seeds exposed to high temperature stress, providing a theoretical basis for improving the ability to adapt to high temperature environments.
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Affiliation(s)
- Zemiao Tian
- Hebei Agricultrual University, Baoding, China
- Chinese Academy of Agricultural Sciences, Institute of Crop Sciences, Beijing, China
| | - Mengyu Zhao
- Chinese Academy of Agricultural Sciences, Institute of Crop Sciences, Beijing, China
| | - Junzhen Wang
- Liangshan Yi Autonomous Prefecture Academy of Agricultural Sciences, Xichang, China
| | - Qian Yang
- Hebei Agricultrual University, Baoding, China
| | - Yini Ma
- Hebei Agricultrual University, Baoding, China
| | - Xinlei Yang
- Hebei Agricultrual University, Baoding, China
| | - Luping Ma
- Hebei Agricultrual University, Baoding, China
| | - Yongzhi Qi
- Hebei Agricultrual University, Baoding, China
| | - Jinbo Li
- Luoyang Normal University, Luoyang, China
| | - Muriel Quinet
- Earth and Life Institute, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | | | - Yu Meng
- Hebei Agricultrual University, Baoding, China
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Shi Y, Hu K, Mei L, Chao L, Wu M, Chen Z, Wu X, Qiao J, Zhu P, Miao M, Zhang S. Platforms of graphene/MXene heterostructure for electrochemical monitoring of rutin in drug and Tartary buckwheat tea. Talanta 2024; 270:125548. [PMID: 38104427 DOI: 10.1016/j.talanta.2023.125548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The use of two-dimensional heterostructure composite as electrode modification material has become a new strategy to improve the electrocatalytic activity and electroactive sites of electrochemical sensor. Herein, a soluble heterostructure, namely rGO-PSS@MXene, was designed and synthesized by integrating poly (sodium p-styrenesulfonate)-functionalized reduced graphene oxide into MXene nanosheets via ultrasonic method. The interactive heterostructure can effectively alleviate the self-stacking of MXene and rGO, endowing them with superior electron transfer capacity and large specific surface area, thereby producing prominent synergistic electrocatalytic effect towards rutin. In addition, the excellent enrichment effect of rGO-PSS@MXene for rutin also plays an important role through the electrostatic and π-π stacking interactions. The electrochemical characteristics of rutin on the sensor were examined in detail and a sensitive sensing method was proposed. Under optimized conditions, the method showed satisfactory linear relationship for rutin in the concentration range of 0.005-10.0 μM, with limit of detection of 1.8 nM (S/N = 3). The quantitative validation results in herbal medicine and commercial Tartary buckwheat tea were highly consistent with the labeled quantity and the results of HPLC determination, respectively, suggesting the sensor possessed excellent selectivity and accuracy. This proposed strategy for rutin determination is expected to expand the application of MXene heterostructure in electrochemical sensors, and is envisioned as a promising candidate for quality monitoring of drugs and foods.
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Affiliation(s)
- Yanmei Shi
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China; People's Hospital of Henan University of Chinese Medicine/Zhengzhou People's Hospital, Zhengzhou, Henan, 450003, PR China
| | - Kai Hu
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Lin Mei
- School of Materials and Chemical Engineering, Zhongyuan University of Technology, Zhengzhou, 450007, PR China.
| | - Liqin Chao
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Mingxia Wu
- Department of Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Zhihong Chen
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Xiangxiang Wu
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Jingyi Qiao
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Pingsheng Zhu
- College of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China
| | - Mingsan Miao
- Academy of Traditional Chinese Medicine, Henan University of Chinese Medicine, Zhengzhou, 450001, PR China.
| | - Sisen Zhang
- People's Hospital of Henan University of Chinese Medicine/Zhengzhou People's Hospital, Zhengzhou, Henan, 450003, PR China.
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Du J, Qi Y, Liu S, Xu B. Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch. Int J Biol Macromol 2024; 265:130686. [PMID: 38460638 DOI: 10.1016/j.ijbiomac.2024.130686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/05/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
To elucidate the effect of starch granule-associated proteins (SGAPs) on retrogradation properties of buckwheat starch, the retrogradation properties of Tartary buckwheat starch (TBS) and common buckwheat starch (CBS) before and after removal of SGAPs were systematically investigated, with wheat starch (WS) as reference. A significant decrease in gel strength of starches and density of starch aggregates were observed after removing SGAPs. The results were in line with the changes in retrogradation enthalpy of starches and short-range ordered structure of starch aggregates. After removing SGAPs, the retrogradation enthalpy of TBS decreased from 4.16 J/g to 3.74 J/g, CBS decreased from 4.05 J/g to 3.35 J/g and WS decreased from 3.27 J/g to 2.81 J/g, respectively. Taken together the results of LF-NMR, FTIR and rheological analysis, it can be concluded that SGAPs could promote the hydrogen bond interactions between starch molecules by competitively binding with water molecules, enhancing the rearrangement of starch molecules and forming a more ordered structure. Overall, the study suggested that the presence of SGAPs could enhanced the interaction between starch molecules chains, thus accelerated the retrogradation process. The research results provide more information about SGAPs in buckwheat starch and support further study for manipulation of starch properties.
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Affiliation(s)
- Jin Du
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225127, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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Zhang Z, Bai Y, Qiao J, Liang Y, Zhou J, Guo S, Zhao C, Xing B, Qin P, Zhang L, Ren G. Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion. Food Res Int 2024; 180:114065. [PMID: 38395582 DOI: 10.1016/j.foodres.2024.114065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 01/17/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Tartary buckwheat is rich in nutrients and its protein supports numerous biological functions. However, the digestibility of Tartary buckwheat protein (TBP) poses a significant limitation owing to its inherent structure. This study aimed to assess the impact of high moisture extrusion (HME, 60 % moisture content) on the structural and physicochemical attributes, as well as the in vitro digestibility of TBP. Our results indicated that TBP exhibited unfolded and amorphous microstructures after HME. The protein molecular weight of TBP decreased after HME, and a greater degradation was observed at 70 °C than 100 °C. In particular, HME at 70 °C caused an almost complete disappearance of bands near 35 kDa compared with HME at 100 °C. In addition, compared with native TBP (NTBP, 44.53 µmol/g protein), TBP subjected to HME at 70 °C showed a lower disulfide bond (SS) content (42.67 µmol/g protein), whereas TBP subjected to HME at 100 °C demonstrated a higher SS content (45.70 µmol/g protein). These changes endowed TBP with good solubility (from 55.96 % to 83.31 % at pH 7), foaming ability (20.00 %-28.57 %), and surface hydrophobicity (8.34-23.07). Furthermore, the emulsifying activity (EA) and in vitro digestibility are closely related to SS content. Notably, extruded TBP (ETBP) obtained at 70 °C exhibited higher EA and digestibility than NTBP, whereas ETBP obtained at 100 °C showed the opposite trend. Consequently, HME (especially at 70 °C) demonstrated significant potential as a processing technique for improving the functional and digestive properties of TBP.
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Affiliation(s)
- Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yu Bai
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiankang Zhou
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Shengyuan Guo
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Chaofan Zhao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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10
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Hussein AMS, El-Aal HAA, Morsy NM, Hassona MM. Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt. Sci Rep 2024; 14:3127. [PMID: 38326346 PMCID: PMC10850083 DOI: 10.1038/s41598-023-48686-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Accepted: 11/29/2023] [Indexed: 02/09/2024] Open
Abstract
This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum (FT), to Hard Wheat Flour (HWF) 82% extraction at three levels (10%, 20%, and 30%). The chemical composition, rheological properties, color, sensory evaluation and stalling of the balady bread were determined. The chemical composition of raw materials revealed that FE was significantly (P ≤ 0.05) higher in protein and fat contents compared to HWF and FT. While FT was higher in fiber and ash contents. The findings show that a 30% replacement with FE or FT significantly enhances the bread's nutritional profile, notably increasing protein, fiber, ash, and moisture content. Rheological analysis revealed that FE and FT alter dough handling, with a notable improvement in dough stability and mixing tolerance at 30% FT. Sensory evaluation indicated acceptable qualities even at higher substitution levels, although 30% FE showed slight declines in certain attributes. Furthermore, bread supplemented with 30% FT demonstrated slower staling and potentially extended shelf life. These results highlight the potential of FE and FT as nutritional enhancers in bread formulations, with 30% FT emerging as the optimal replacement level for balancing nutritional benefits and sensory acceptance.
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Affiliation(s)
- Ahmed M S Hussein
- Food Technology Department, National Research Center, Dokki, Cairo, Egypt
| | - Hala A Abd El-Aal
- Department of Sustainable Development of Environment and Its Projects Management, Environmental Studies & Research Institute (ESRI), University of Sadat City (USC), Six Zone, Sadat City, Menofiya, 22897, Egypt
| | - Nahla M Morsy
- Department of Sustainable Development of Environment and Its Projects Management, Environmental Studies & Research Institute (ESRI), University of Sadat City (USC), Six Zone, Sadat City, Menofiya, 22897, Egypt
| | - Mohamed M Hassona
- Department of Sustainable Development of Environment and Its Projects Management, Environmental Studies & Research Institute (ESRI), University of Sadat City (USC), Six Zone, Sadat City, Menofiya, 22897, Egypt.
- The Qur'anic Botanic Garden, Hamad Bin Khalifa University (HBKU), Doha, Qatar.
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11
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Li D, Zhu L, Wu Q, Chen Y, Wu G, Zhang H. Tartary buckwheat protein-phenol conjugate prepared by alkaline-based environment: Identification of covalent binding sites of phenols and alterations in protein structural and functional characteristics. Int J Biol Macromol 2024; 257:127504. [PMID: 37858650 DOI: 10.1016/j.ijbiomac.2023.127504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/17/2023] [Accepted: 10/11/2023] [Indexed: 10/21/2023]
Abstract
Tartary buckwheat protein-rutin/quercetin covalent complex was synthesized in alkaline oxygen-containing environment, and its binding sites, conformational changes and functional properties were evaluated by multispectral technique and proteomics. The determination of total sulfhydryl and free amino groups showed that rutin/quercetin can form a covalent complex with BPI and could significantly reduce the group content. Ultraviolet-visible spectrum analysis showed that protein could form new characteristic peaks after binding with rutin/quercetin. Circular dichroism spectrum analysis showed that rutin and quercetin caused similar changes in the secondary structure of proteins, both promoting β-sheet to α-helix, β-ture and random coil transformation. The fluorescence spectrometry results showed that the combination of phenols can cause the fluorescence quenching, and the combination of rutin was stronger than the quercetin. Proteomics showed that there were multiple covalent binding sites between phenols and protein. Rutin had a high affinity for arginine, and quercetin and cysteine had high affinity. Meanwhile, the combination of rutin/quercetin and protein had reduced the surface hydrophobic ability of the protein, and improved the foaming, stability and antioxidant properties of the protein. This study expounded the mechanism of the combination of BPI and rutin/quercetin, and analysed the differences of the combination of protein and phenols in different structures. The findings can provide a theoretical basis for the development of complexes in the area of food.
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Affiliation(s)
- Dongze Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Yiling Chen
- Amway (China) Botanical R&D Centre, Wuxi 214115, China
| | - Gangcheng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
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12
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Rahmatkar SN, Rana AK, Kumar R, Singh D. Fagopyrum tataricum (L.) Gaertn interacts with Gsk-3β/Nrf-2 signalling to protect neurotoxicity in a zebrafish model. J Ethnopharmacol 2024; 319:117187. [PMID: 37716493 DOI: 10.1016/j.jep.2023.117187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/02/2023] [Accepted: 09/13/2023] [Indexed: 09/18/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Fagopyrum tataricum (L.) Gaertn is used as a folk medicine in many Asian countries due to its anti-inflammatory, antioxidant, and several other health-promoting properties. It is also prescribed to improve neurocognitive functions and alleviate inflammatory conditions. AIM OF THE STUDY Oxidative stress and neuroinflammation plays a crucial role in neurodegenerative conditions. Hence, based on the ethnomedical claims and available literature, the present study investigated neuroprotective efficacy of a seed extract (ft-ext) of Fagopyrum tataricum against acrylamide (ACR)-induced neurotoxicity. MATERIALS AND METHODS The phytochemical characterization of ft-ext was performed by a high-performance liquid chromatography method. Molecular interactions of the identified compounds of ft-ext were studied using an in-silico docking tool. An in-vitro protein denaturation assay was done to check anti-inflammatory activity. The 5 days' post-fertilized zebrafish larvae were exposed to 1 mM and 2.5 mM ACR with or without ft-ext for 72 h to study its neuroprotective efficacy. Real-time polymerase chain reaction and western blotting studies were performed to analyse the oxidative stress-related gene and protein expressions respectively. RESULTS The extract showed the presence of chlorogenic acid, rutin, caffeic acid, vitexin, syringic acid, quercetin, p-coumaric acid, kaempferol, and ferulic acid. In-vitro protein denaturation assay of ft-ext showed a potent anti-inflammatory effect. The ft-ext improved ACR-mediated locomotor deficit and reduced overall mortality in the larvae. The brain lipid peroxidation and protein carbonylation results revealed an elevated level of oxidative stress in the ACR-treated group, which was reduced in ft-ext-treated larvae. The extract treatment increased the expression of nrf2, gpx, and hmox1a, while simultaneously downregulated trxr2 levels in the brain of larvae exposed to ACR. The treatment also showed inactivation of Gsk-3β, thus maintaining a normal pool of Nrf2 and β-catenin. Molecular docking of identified compounds of ft-ext showed possible hydrogen and hydrophobic interactions with Gsk-3β. CONCLUSION The ft-ext prevents ACR-mediated neurotoxicity by suppressing Gsk-3β mediated oxidative stress.
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Affiliation(s)
- Shubham Nilkanth Rahmatkar
- Pharmacology and Toxicology Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Anil Kumar Rana
- Pharmacology and Toxicology Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Rajneesh Kumar
- Pharmacology and Toxicology Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Damanpreet Singh
- Pharmacology and Toxicology Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
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13
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Li D, Zhu L, Wu Q, Chen Y, Wu G, Zhang H. Comparative study of dietary phenols with Tartary buckwheat protein (2S/13S): impact on structure, binding sites and functionality of protein. J Sci Food Agric 2024; 104:698-706. [PMID: 37653274 DOI: 10.1002/jsfa.12960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/24/2023] [Accepted: 09/01/2023] [Indexed: 09/02/2023]
Abstract
BACKGROUND This research was to investigate the interaction mechanism between 2S albumin and 13S globulin (2S and 13S, the most important storage proteins in Tartary buckwheat seeds) and three phenols (rutin, quercetin and myricetin) regarding the structural and antioxidant properties of their complexes. RESULTS There are differences in the binding affinity of phenols for 2S and 13S. Rutin had a higher binding affinity for 2S, myricetin had a higher binding affinity for 13S, and 13S exhibited a higher affinity toward phenols than did 2S. Binding with phenols significantly changed the secondary and tertiary structures of 2S and 13S, decreased the surface hydrophobic value and enhanced the antioxidant capacity. Molecular docking and isothermal titration calorimetry showed that the binding processes were spontaneous and that there were hydrogen bonds, hydrophobic bonds and van der Waals force interactions between phenols and proteins. CONCLUSION These findings could provide meaningful guidance for the further application of buckwheat protein complex. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Dongze Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
| | - Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Yiling Chen
- Amway (China) Botanical R&D Centre, Wuxi, China
| | - Gangcheng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Functional Food, Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, China
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14
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Xu Z, Ren X, Chen L, Liu F, Zhang H, Li W, Chen Z. Fate characteristics and risk identification of thifluzamide in buckwheat across China: Analytical method development, occurrence, and health assessment. Ecotoxicol Environ Saf 2024; 270:115833. [PMID: 38181602 DOI: 10.1016/j.ecoenv.2023.115833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 11/28/2023] [Accepted: 12/12/2023] [Indexed: 01/07/2024]
Abstract
Elaborating on the fate tendency of thifluzamide (thiazole-amide fungicide) in buckwheat based on nationwide application is vital for grain security and human health based on nationwide application. A rapid and sensitive analytical method was developed to trace thifluzamide in buckwheat matrices using an ultrahigh-performance liquid chromatography-tandem triple quadrupole mass spectrometer (UHPLC-MS/MS), with a retention time of 2.90 min and limit of quantitation (LOQ) of 0.001 mg/kg. Thifluzamide could be stably stored for 84 d in buckwheat matrices under -20 °C under dark condition. The occurrence, dissipation and terminal magnitudes of thifluzamide were reflected by the primary deposition of 0.02-0.55 mg/kg, half-lives of 12-14 d, and highest residues of 0.41 mg/kg. The long-term risks (ADI%) of thifluzamide were 37.268 %-131.658 % in registered crops, and the risks for the rural population were significantly higher than those of the urban population. The unacceptable dietary risks of thifluzamide should be continuously emphasized for children aged 2-7 with an ADI% values of 100.750 %-131.658 %. A probabilistic model was further introduced to evaluate the risk discrepancy of thifluzamide in buckwheat, showing the risks in Tartary buckwheat (Fagopyrum tararicum Gaerth) were 1.5-75.4 times than that in sweet buckwheat (Fagopyrum esculentum Moench). Despite the low risks for dietary buckwheat, the high-potential health hazards of thifluzamide should be pay more attention given the increasing applications and cumulative effects.
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Affiliation(s)
- Zhanbo Xu
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China; School of Life Sciences, Hebei University, Baoding 071002, PR China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China
| | - Li Chen
- School of Life Sciences, Hebei University, Baoding 071002, PR China
| | - Fengjiao Liu
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Hongxia Zhang
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Wei Li
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Zenglong Chen
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, PR China.
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15
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Wiśniewska M, Mańkowski DR, Fraś A. Variations in chemical composition of common buckwheat (Fagopyrum esculentum Moench) as a result of different environmental conditions. J Sci Food Agric 2024; 104:286-294. [PMID: 37556207 DOI: 10.1002/jsfa.12917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 08/03/2023] [Accepted: 08/09/2023] [Indexed: 08/11/2023]
Abstract
BACKGROUND Common buckwheat (Fagopyrum esculentum Moench) is a pseudo cereal that is gaining interest in the world. The chemical profile of common buckwheat determines its high nutritional and health-promoting value. The accumulation of these valuable ingredients depends on many factors, such as: variety, location of cultivation and related weather and agrotechnical conditions. Due to the growing interest in common buckwheat as a natural plant material for food production, it is important to know the factors affecting the quantitative and qualitative composition of its grains. The aim of the research was to determine the effect of the genotype (G), environment (E) and G × E interaction on the content of nutrients (protein, starch, ash, lipids) and bioactive components [dietary fiber (DF), total phenolic content (TPC)] in the common buckwheat grains. The study covered four cultivars grown in three locations for three consecutive vegetation seasons (2016/2017, 2017/2018, 2018/2019). RESULTS Based on the obtained results, a significant influence of the environment and G × E interaction on the content of the studied parameters was found. The greatest impact on the diversity of the content of nutrients had environmental conditions, which in the case of protein and ash determined these features in more than 80%, and in the case of starch, 70%. With regard to bioactive compounds, the greatest influence of the environment was observed for the amount of TPC (78%), lignin (51%) and the DF complex (56%). CONCLUSION The obtained results are useful for breeders working on expanding the pool of common buckwheat genotypes, stable in changing environmental conditions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Magdalena Wiśniewska
- Plant Breeding and Acclimatization Institute-National Research Institute, Błonie, Poland
| | - Dariusz R Mańkowski
- Plant Breeding and Acclimatization Institute-National Research Institute, Błonie, Poland
| | - Anna Fraś
- Plant Breeding and Acclimatization Institute-National Research Institute, Błonie, Poland
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16
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Wan C, Yu S, Dang P, Gao L, Ge J, Li Y, Yang H, Yang P, Feng B, Gao J. Nitrogen regulates the synthesis of hydrophobic amino acids to improve protein structural and gel properties in common buckwheat. Int J Biol Macromol 2023; 253:126871. [PMID: 37716662 DOI: 10.1016/j.ijbiomac.2023.126871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/31/2023] [Accepted: 09/10/2023] [Indexed: 09/18/2023]
Abstract
Nitrogen (N) fertilizer impacts the grain quality of common buckwheat, but the effects and regulatory mechanisms of N on various protein parameters of buckwheat are not fully understood. The purpose of this study was to investigate the particle morphology, structural and gel properties, and regulation mechanism of buckwheat protein under four N levels. The bulk density, surface hydrophobicity, particle size, and thermal properties of the buckwheat protein were maximized through the optimal N application (180 kg N/ha), further enhancing the thermal stability of the protein. N application increased the β-sheet content and reduced the random coil content. Appropriate N fertilizer input enhanced the tertiary structure stability and gel elasticity of buckwheat protein by promoting hydrophobic interactions, disulfide bonds, ionic bonds, storage modulus and loss modulus. The differentially expressed proteins induced by N are primarily enriched in small ribosomal subunit and ribosome, improving protein quality mainly by promoting the synthesis of hydrophobic amino acids. Future agriculture should pay attention to the hydrophobic amino acid content of buckwheat to effectively improve protein quality. This study further advances the application of buckwheat protein in the field of food processing and provides a theoretical basis for the extensive development and utilization of buckwheat protein.
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Affiliation(s)
- Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China.
| | - Shaopeng Yu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Pengfei Dang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Licheng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China; Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium
| | - Jiahao Ge
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Yaxin Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Hao Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi Province 712100, China.
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Song Y, Lei J, Li J, Wang J, Hu JL, Zheng XQ, Hu YC, Zou L, Wu DT. Structural properties and biological activities of soluble dietary fibers rich in pectic-polysaccharides from different buckwheat green leaves. Int J Biol Macromol 2023; 253:126686. [PMID: 37666397 DOI: 10.1016/j.ijbiomac.2023.126686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/27/2023] [Accepted: 09/01/2023] [Indexed: 09/06/2023]
Abstract
Buckwheat green leaves are commonly consumed as functional tea materials due to their various beneficial effects. Although buckwheat green leaves have abundant soluble dietary fibers (SDFs), the information about their structural properties and functional properties remains unknown, largely hindering their applications as functional/health products. Hence, to enhance the usage and application of SDFs from buckwheat green leaves as value-added health products, the structures and biological activities of SDFs derived from different buckwheat green leaves were investigated and compared. Results revealed that SDFs derived from Tartary buckwheat green leaves (TBSDF) and common buckwheat green leaves (CBSDF) were rich in complex pectic-polysaccharides, mainly composing of homogalacturonan (HG) and rhamnogalacturonan I (RG I) pectic domains. Besides, TBSDF had higher proportion of RG I pectic domains than that of CBSDF. Furthermore, the existence of a high content of complex pectic-polysaccharides in TBSDF and CBSDF could contribute to their various biological activities, such as antioxidant, antiglycation, fat/bile acid binding, anticancer, and prebiotic effects. These results can provide some new insights into further development of buckwheat green leaves and related SDFs as value-added health products.
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Affiliation(s)
- Yu Song
- 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 610106, Sichuan, China
| | - Jing Lei
- 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jie Li
- 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jin Wang
- 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Ju-Li 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 610106, Sichuan, China
| | - Xiao-Qin Zheng
- 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 610106, Sichuan, China
| | - Yi-Chen 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 610106, Sichuan, China
| | - 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 610106, Sichuan, China.
| | - Ding-Tao 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 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China.
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18
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Sindhu R, Khatkar BS. Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch. Int J Biol Macromol 2023; 253:127211. [PMID: 37797848 DOI: 10.1016/j.ijbiomac.2023.127211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/14/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
The set aim of present work was to investigate the effects of acetylation, oxidation and heat moisture treatment on physicochemical, pasting, gel texture, structural, thermal and morphological properties of common buckwheat starch. Swelling power and solubility of starches reduced after modification except acetylation. Color of buckwheat starch improved after oxidation and acetylation. Paste clarity increased while syneresis reduced following modification with the exception of oxidation. Pasting properties of buckwheat starch revealed increased peak viscosity and breakdown viscosity following modification treatments. Gel texture analysis depicted increased hardness and reduced springiness, chewiness and cohesiveness for modified starches of buckwheat. Diffractograms of starches showed variation in intensity of some bands. Heat moisture treatment increased agglomeration and oxidation caused slight depression on surface of some granules. Relative crystallinity reduced following oxidation and hydrothermal treatment of starch. The gelatinization temperatures were increased in hydrothermal treated starch samples while oxidation and acetylation reduced the gelatinization temperature. The findings of this work would favor the new applications of modified starch from common buckwheat.
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Affiliation(s)
- Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, Haryana, India.
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
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19
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Xia R, Fu M, Wang Z, Cheng W, Wu D, Tang X, Yang P. Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles. Food Chem 2023; 429:136856. [PMID: 37459711 DOI: 10.1016/j.foodchem.2023.136856] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 08/24/2023]
Abstract
The effects of frozen storage (-18 °C, 180 days) on the quality of frozen whole buckwheat extruded noodles (FWBEN) were investigated. The water content of FWBEN decreased, while the reheating time, water absorption, and dry consumption rate increased with prolonged storage time. Cooking loss increased from 3.20% to 4.31%. Texture analysis indicated that the hardness initially increased, then decreased. Microstructure results showed that the starch gel structure was damaged to a certain extent after storage for a longer period of time, whereas the porous structure became non-uniform with the appearance of cracks. The relative crystallinity gradually increased, and the freezable water content decreased with prolonged storage. These results demonstrated that FWBEN quality was affected by starch retrogradation and ice recrystallization. In general, FWBEN quality was relatively stable during 180 days of frozen storage at -18 °C.
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Affiliation(s)
- Ruhui Xia
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Peiqiang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou 215151, China
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20
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Yang X, Zhu A, Li X, He S, Zhu Y, Anyan W, Qin L, Zeng H. Effects of extracted oil of fermented Tartary buckwheat on lipid-lowering, inflammation modulation, and gut microbial regulation in mice. Food Funct 2023; 14:10814-10828. [PMID: 37982812 DOI: 10.1039/d3fo04117d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2023]
Abstract
This study investigated the composition of Tartary buckwheat oil fermented by Monascus purpureus and extracted under supercritical CO2 conditions (FTBO) and evaluated its effects on lipid-lowering, inflammation modulation, and gut microbial regulation in mice that were fed a high-fat diet (MOD). Compared with the raw oil (TBO), the γ-oryzanol content reached 27.09 mg g-1; the monounsaturated fatty acid (MUFA) content (such as oleic acid and palmitic acid) was elevated; and the antioxidant capacities of DPPH, ABTS, and hydroxyl were improved in FTBO (p < 0.0001). Then, supplementation with FTBO had a remarkable effect on reducing the body weight and visceral obesity as well as alleviating hyperglycemia, dyslipidemia, inflammatory reactions, and liver damage. The TC, TG, and LDL-C levels in the liver and plasma were reduced, and the HDL-C levels in the liver were increased (p < 0.05). In particular, the high-dose group (FTBOH) exhibited the most significant effect on reducing the pro-inflammatory cytokines ET, TNF-α, IL-1β, and IL-6 in the liver, which were 18.85, 570.12, 50.47, and 26.22 pg mL-1, respectively (p < 0.05). Moreover, FTBO reversed intestinal disorders and increased the intestinal microbial diversity and richness. The relative abundance of beneficial bacteria, such as Bifidobacterium, Lactobacillus, Limosilactobacillus, and Lachnospiraceae_UCG-006, were increased, and the relative abundance of the harmful bacteria Staphylococcus and Lachnoclostridium were reduced. In summary, FTBO has potential applications as a dietary supplement or dietary modifier in lowering blood lipids, modulating immune activity, and reversing intestinal disorders. This study provides reference guidance for the subsequent industrialization and development of Tartary buckwheat, the extension of the industrial chain, the development of new products, and the extraction of functional components.
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Affiliation(s)
- Xin Yang
- School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China.
| | - Anran Zhu
- School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China.
- Guizhou Xi Jiu Co., Ltd, Zunyi, 564622, China
| | - Xuanchen Li
- School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China.
| | - Shengling He
- Guizhou Province Academy of Agricultural Sciences, Guiyang, 550025, China
| | - Yi Zhu
- Plant Protection and Plant Quarantine Station of Guizhou Province, Guiyang, 550025, China
| | - Wen Anyan
- School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China.
| | - Likang Qin
- School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China.
| | - Haiying Zeng
- School of Liquor and Food Engineering Guizhou University, Guiyang, 550025, China.
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21
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Deng X, Chang X, Chen L, Ding W, Wang Y, Li J, Hao Z. Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism. Ultrason Sonochem 2023; 101:106656. [PMID: 37918294 PMCID: PMC10643503 DOI: 10.1016/j.ultsonch.2023.106656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/10/2023] [Accepted: 10/20/2023] [Indexed: 11/04/2023]
Abstract
Utilizing natural hypoglycemic ingredients in staple foods is a safe and effective way to improve diabetes. High Tartary buckwheat noodles have garnered research interest due to their hypoglycemic properties. However, increasing the Tartary buckwheat content poses challenges in noodle processing and affects their edible quality. Effective resting is a critical link to improve the processing performance of noodle and edible quality of noodle. Therefore, research was conducted on ultrasound assisted resting of Tartary buckwheat dough (TBD) to explore its feasibility and mechanism in improving the quality of Tartary buckwheat noodle. The results indicated that ultrasound treatment effectively promoted the migration of weakly-bound water towards strongly-bound water, thereby enhancing the gluten protein network structure and increasing the α-helix and β-sheet contents significantly (p < 0.05). Furthermore, Texture analysis indicated decreased hardness and adhesion, and increased elasticity and stretching distance in the final noodles. Ultrasound-assisted maturation pre-treatment shortens TBD's dough's resting time and improves noodle quality, according to this study.
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Affiliation(s)
- Xiangze Deng
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xianhui Chang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuehui Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Jun Li
- Shanghai Jiujiangtang Food Sci-tech Co., Ltd, China
| | - Zhiwei Hao
- Shanghai Jiujiangtang Food Sci-tech Co., Ltd, China
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22
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Xu J, Yang G, Zhou D, Fan L, Xu Y, Guan X, Li R, Wang S. Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch. Int J Biol Macromol 2023; 251:126428. [PMID: 37598816 DOI: 10.1016/j.ijbiomac.2023.126428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/27/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Radio frequency (RF) heating as an emerging technology is widely used to improve cereal-based food quality. To further investigate effects of RF treatment on buckwheat quality, structures and physicochemical properties of protein and starch in buckwheat were evaluated under various temperatures (80, 90, and 100 °C) and holding times (0, 5, and 10 min). Results showed that protein-starch complexes were reaggregated with the increases of RF heating temperature and time, as well as the values of R1047/1022, crystallinity, random coil, and α-helix significantly decreased, and the values of β-sheet obviously increased. Moreover, viscosities and rheological properties of buckwheat were reduced by the raised RF treatment intensity. Besides, the RF processing had a mostly positive effect on swelling power at low temperature of 30 °C, but contrary effect at high temperatures of 60 °C and 90 °C. However, changes of water solubility index, emulsifying capacity, and emulsion stability depended on the RF processing intensity. These results of the study suggested that buckwheat quality was affected by multiple RF treatment conditions, which can be tailored to develop a RF process having the potential to improve the function of buckwheat flour.
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Affiliation(s)
- Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Dingting Zhou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Liumin Fan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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23
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Du Y, Tang T, Zhang M, Mujumdar AS, Phuhongsung P, Yu D. Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time. J Texture Stud 2023; 54:671-680. [PMID: 37218345 DOI: 10.1111/jtxs.12765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023]
Abstract
With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.
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Affiliation(s)
- Yuwei Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Tiantian Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Pattarapon Phuhongsung
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd., Qingdao, Shandong, China
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24
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Zheng F, Xu Q, Zeng S, Zhao Z, Xing Y, Chen J, Zhang P. Multi-scale structural characteristics of black Tartary buckwheat resistant starch by autoclaving combined with debranching modification. Int J Biol Macromol 2023; 249:126102. [PMID: 37541464 DOI: 10.1016/j.ijbiomac.2023.126102] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/08/2023] [Accepted: 07/31/2023] [Indexed: 08/06/2023]
Abstract
The impact of autoclaving or autoclave-debranching treatments on the multi-scale structure of resistant starch (RS) and the relationship with starch digestion remains unclear, despite their widespread use in its preparation. This work investigated the relationship between RS structure in black Tartary buckwheat and its digestibility by analyzing the effects of autoclaving and autoclave-debranching combined treatments on the multi-scale structure of RS. The results showed that black Tartary buckwheat RS exhibited a more extensive honeycomb-like network structure and enhanced thermal stability than either black Tartary buckwheat native starch (BTBNS) or common buckwheat native starch (CBNS). Autoclaving and autoclaving-debranching converted A-type native starch to V-type and possibly the formation of flavonoid-starch complexes. Autoclaving treatment significantly increased the proportion of short A chain (DP 6-12) and the amylose (AM) content, reduced the viscosity and the total crystallinity. Notably, the autoclave-debranching co-treatment significantly enhanced the resistance of starch to digestion, promoted the formation of perfect microcrystallines, and increased the AM content, short-range ordered degree, and the proportion of long B2 chain (DP 25-36). This study reveals the relationship between the multi-scale structure and digestibility of black Tartary buckwheat RS by autoclaving combined with debranching modification.
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Affiliation(s)
- Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Shanshan Zeng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zixian Zhao
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | | | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China
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25
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Tao J, Wan C, Leng J, Dai S, Wu Y, Lei X, Wang J, Yang Q, Wang P, Gao J. Effects of biochar coupled with chemical and organic fertilizer application on physicochemical properties and in vitro digestibility of common buckwheat (Fagopyrum esculentum Moench) starch. Int J Biol Macromol 2023; 246:125591. [PMID: 37385316 DOI: 10.1016/j.ijbiomac.2023.125591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/18/2023] [Accepted: 06/25/2023] [Indexed: 07/01/2023]
Abstract
Common buckwheat starch, a functional ingredient, has wide food and non-food applications. Excessive chemical fertilizer application during grain cultivation decreases quality. This study examined the effects of different combinations of chemical fertilizer, organic fertilizer, and biochar treatment on the physicochemical properties and in vitro digestibility of starch. The amendment of both organic fertilizer and biochar was observed to have a greater impact on the physicochemical properties and in vitro digestibility of common buckwheat starch in comparison to organic fertilizer amendment solely. The combined application of biochar, chemical, and organic nitrogen in an 80:10:10 ratio significantly increased the amylose content, light transmittance, solubility, resistant starch content, and swelling power of the starch. Simultaneously, the application reduced the proportion of amylopectin short chains. Additionally, this combination decreased the size of starch granules, weight-average molecular weight, polydispersity index, relative crystallinity, pasting temperature, and gelatinization enthalpy of the starch compared to the utilization of chemical fertilizer alone. The correlation between physicochemical properties and in vitro digestibility was analyzed. Four principal components were obtained, which accounted for 81.18 % of the total variance. These findings indicated that the combined application of chemical fertilizer, organic fertilizer, and biochar would improve common buckwheat grain quality.
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Affiliation(s)
- Jincai Tao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Shuangrong Dai
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China.
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26
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Wang J, Wu Y, Han M, Lei X, Leng J, Yang Q, Yang P, Gao J. Effect of environment and variety on the physicochemical properties of Tartary buckwheat starch. J Sci Food Agric 2023; 103:2413-2424. [PMID: 36637094 DOI: 10.1002/jsfa.12446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 11/09/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Starch is a major nutrient in the human diet and has been widely used as an ingredient in many food and non-food applications. However, the research on the quality characteristics of Tartary buckwheat is lagging behind, and there is a lack of high-quality special varieties, which makes it difficult to become a popular food. The physicochemical properties of Tartary buckwheat starch may be affected by different environments and varieties, and the stability of planted varieties in different regions is also an important issue in current research. RESULTS The average amylose content and pasting properties of Dingxi Tartary buckwheat were lower, while the solubility, transparency, relative crystallinity and gelatinization enthalpy were higher compared with the other two regions, and there were significant differences between different varieties. All samples showed typical A-type structure, and the starch short-range order structure changed slightly. Amylose content, solubility, transparency, granule size distribution, pasting properties and thermal properties were significantly affected by environment and variety. CONCLUSION When choosing high-quality special varieties and products for processing, it contributes to select different buckwheat varieties and planting areas based on various objectives by understanding the effects of environment and varieties on the physicochemical properties of Tartary buckwheat starch. In this study, the four varieties planted in Dingxi and the two varieties in Zhaojue were easy to digest, and the differences of pasting properties and thermal properties are helpful to improve the application of Tartary buckwheat starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Mengru Han
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, China
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27
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Peng W, Wang N, Wang S, Wang J, Bian Z. Effect of co-treatment of microwave and exogenous l-phenylalanine on the enrichment of flavonoids in Tartary buckwheat sprouts. J Sci Food Agric 2023; 103:2014-2022. [PMID: 36221181 DOI: 10.1002/jsfa.12263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/18/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Tartary buckwheat is rich in flavonoids. The application of physical processing technology and exogenous materials treatment can effectively promote grain germination and the accumulation of bioactive secondary metabolites. The content of four flavonoids, the activities of key enzymes (phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), flavonol synthase (FLS)) and the expression of key enzyme genes (FtPAL, FtCHI, FtFLS1, FtFLS2) in Tartary buckwheat sprouts treated with microwave and l-phenylalanine (l-Phe) were investigated, and the relationship between them was analyzed to explore the mechanism of promoting flavonoid accumulation, and to provide a theoretical basis for the development of functional Tartary buckwheat sprout food. RESULTS Germination can promote the synthesis of flavonoids. The contents of chlorogenic acid and rutin in 7-day sprouts increased by 13 420.63% and 225.12% compared with seeds, respectively. Under the best treatment condition T3 (microwave 250 W, 90 s, 2.9 mmol L-1 L-Phe), the specific activities of PAL, CHI and FLS in 5-day-old sprouts increased by 47.84%, 53.04% and 28.02% compared with control check (CK), respectively; and the expression of FtPAL, FtCHI and FtFlS1 increased by 39.84%, 24.78% and 33.72% compared with CK, respectively. Correlation analysis showed that the content of flavonoids in Tartary buckwheat sprouts was significantly positively correlated with the specific activities of key enzymes (P < 0.01) and dynamically correlated with genes related to the synthesis of three enzymes. CONCLUSION It suggested that microwave and l-Phe treatment may promote the synthesis of flavonoids by promoting the expression of key enzymes genes in phenylpropane metabolism and controlling the activity of key enzymes in phenylpropane metabolism. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wenping Peng
- Food Science and Engineering, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Nan Wang
- Food Science and Engineering, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Shunmin Wang
- Food Science and Engineering, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Junzhen Wang
- Xichang Institute of Agricultural Science, Xichang, China
| | - Zixiu Bian
- Food Science and Engineering, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
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Plumier B, Kenar JA, Felker FC, Winkler-Moser J, Singh M, Byars JA, Liu SX. Effect of subcritical water flash release processing on buckwheat flour properties. J Sci Food Agric 2023; 103:2088-2097. [PMID: 36543748 DOI: 10.1002/jsfa.12399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 12/13/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Buckwheat (Fagopyrum esculentum) is rich in bioactive components. However, many of these components are trapped within cellular structures, making them inaccessible. Buckwheat flour was hydrothermally modified using subcritical water coupled with a flash pressure release (SCWF). The effects of the SCWF parameters (120, 140, and 160 °C and hold times of 0, 15, and 30 min) on the flour's structure, physicochemical, and functional properties were studied relative to the raw flour. RESULTS Treatment deepened the flour color with increasing processing temperatures and hold times. Starch content remained unchanged though its granular structure was disrupted. SCWF treatments lowered total phenolic content compared with the raw flour, except for 160 °C-30 min, where total phenolic content increased by 12.7%. The corresponding antioxidant activities were found consistent with phenolic content. Soluble and insoluble dietary fiber amounts were not substantially influenced at 120 and 140 °C, whereas treatments at 160 °C (15 and 30 min hold) decreased soluble dietary fiber while increasing insoluble dietary fiber. Protein content increased 70-109% in some treatments, suggesting greater protein accessibility. Water-holding capacity significantly increased for flour treated at 120 °C, whereas only slight improvements occurred at 140 and 160 °C. CONCLUSIONS Subcritical water flash processing can modify the compositional and functional properties of buckwheat flour depending on the choice of reaction conditions. Observed changes were consistent with alteration of the flour's cellular structure and allow some components to become more accessible. The resulting SCWF-modified buckwheat flours provide new food ingredients for potential use in ready-to-eat foods and spreads with improved health benefits. Published 2022. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Benjamin Plumier
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Dairy and Functional Foods Research Unit, Wyndmoor, PA, USA
| | - James A Kenar
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
| | - Frederick C Felker
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
| | - Jill Winkler-Moser
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
| | - Mukti Singh
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
| | - Jeffrey A Byars
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
| | - Sean X Liu
- US Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, Peoria, IL, USA
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Ge X, Duan H, Zhou Y, Zhou S, Shen H, Liang W, Sun Z, Yan W. Investigating the effects of pre- and post-electron beam treatment on the multiscale structure and physicochemical properties of dry-heated buckwheat starch. Int J Biol Macromol 2023; 227:564-575. [PMID: 36495994 DOI: 10.1016/j.ijbiomac.2022.12.043] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/17/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
This study presents the effects of dry heat (DH) assisted by pre-and post-electron beam (EB) treatment on buckwheat starch's multiscale structural, physicochemical, and digestive properties. The granule integrity and crystal shape were not affected by the investigated treatments. However, DH and EB treatments decreased amylose content, crystallinity, molecular weight, swelling power, thermal transition temperatures and gelatinization enthalpy while increasing solubility and the content of A chain, B1 chain, and resistant starch. EB application to DH starch promoted subsequent structural changes and enhanced starch properties compared to samples DH-processed alone. In addition, EB-induced starch chain depolymerization and structural rearrangement had sequential effects. EB pre-treatment reduced DH starch's amylose content, molecular weight, and swelling power while enhancing the content of A- chain, rapidly digestible starch, and resistant starch compared with EB post-treatment. This innovative study provides a theoretical basis for the potential applicability of EB irradiation in modifying the properties of DH starch.
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Affiliation(s)
- Xiangzhen Ge
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Hao Duan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Yaxi Zhou
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Shiqi Zhou
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China
| | - Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wei Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Zhuangzhuang Sun
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China.
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30
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Chen W, Zhang Z, Sun C. Differences in Carbon Sequestration Ability of Diverse Tartary Buckwheat Genotypes in Barren Soil Caused by Microbial Action. Int J Environ Res Public Health 2023; 20:959. [PMID: 36673719 PMCID: PMC9858926 DOI: 10.3390/ijerph20020959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/31/2022] [Accepted: 01/03/2023] [Indexed: 06/17/2023]
Abstract
Planting plants to increase soil carbon input has been widely used to achieve carbon neutrality goals. Tartary buckwheat not only has good barren tolerance but is also rich in nutrients and very suitable for planting in barren areas. However, the effects of different genotypes of Tartary buckwheat roots and rhizosphere microorganisms on soil carbon input are still unclear. In this study, ozone sterilization was used to distinguish the sources of soil organic acids and C-transforming enzymes, and the contribution of root and rhizosphere microorganisms to soil carbon storage during the growth period of two genotypes of tartary buckwheat was studied separately to screen suitable varieties. Through the analysis of the experimental results, the conclusions are as follows: (1) The roots of Diqing tartary buckwheat have stronger carbon sequestration ability in a barren environment than Heifeng, and the microorganisms in Diqing tartary buckwheat soil will also increase soil carbon input. Therefore, Diqing tartary buckwheat is more suitable for carbon sequestration than Heifeng tartary buckwheat in barren soil areas. (2) In the absence of microorganisms, the rhizosphere soil of tartary buckwheat can regulate the storage of soil organic carbon by secreting extracellular enzymes and organic acids. (3) The structural equation model showed that to promote carbon sequestration, Heifeng tartary buckwheat needed to inhibit microbial action when planted in the barren area of Loess Plateau, while Diqing tartary buckwheat needed to use microbial-promoting agents. Adaptive strategies should focus more on cultivar selection to retain carbon in soil and to assure the tolerance of fineness in the future.
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Affiliation(s)
- Wei Chen
- School of Geographical Science, Shanxi Normal University, Taiyuan 030031, China
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31
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Liu P, Song L, Hao S, Qin J, Yang C, Yang W, Feng M, Zhang M, Wang C, Song X. Effects of selenium application concentration, period and method on the selenium content and grain yield of Tartary buckwheat of different varieties. J Sci Food Agric 2022; 102:6868-6876. [PMID: 35642942 DOI: 10.1002/jsfa.12048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/09/2022] [Accepted: 06/01/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND As a potential selenium-enriched crop, it is of great significance to study the selenium application of Tartary buckwheat. Therefore, to study the effects of selenium application concentration, variety, selenium application period and method on the grain selenium content and yield of Tartary buckwheat, an orthogonal experimental design was used to carry out field experiments in the Jinzhong and Northwest Shanxi ecological regions at the same time. Heifeng 1 and Jinqiao 2 were applied at the branching stage and flowering stage in the Jinzhong, and Heifeng 1 and Jinqiao 6 were applied at the early flowering stage and peak flowering stage in the Northwest Shanxi with different concentrations of sodium selenite (0, 1.37, 2.74, 5.48, 8.22, 12.33, 18.495, 27.7425 g hm-2 ) by foliar spraying and soil application. RESULTS The results showed that the selenium content in Tartary buckwheat grains was positively correlated with the selenium application concentration and increased with increasing selenium application concentration, while the yield of Tartary buckwheat first increased and then decreased with the selenium application concentration. The grain selenium content and yield of Tartary buckwheat were affected by the selenium application concentration, variety and application method. CONCLUSION The most effective selenium biofortification program was spraying 2.32 g hm-2 sodium selenite on the leaves of Heifeng 1 at the early flowering stage in the Jinzhong. In the Northwest Shanxi, spraying 11.01 g hm-2 sodium selenite on the leaves of Jinqiao 6 at the flowering stage was the most effective selenium biofortification program. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Panfeng Liu
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Lifang Song
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Shuangnan Hao
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Jie Qin
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Chenbo Yang
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Wude Yang
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Meichen Feng
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Meijun Zhang
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Chao Wang
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
| | - Xiaoyan Song
- College of Agriculture, Shanxi Agricultural University, Jinzhong, China
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32
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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: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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33
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Nan G, Liu L, Wu H, Yin S, Li C, Zhao H, Chen H, Wu Q. Transcriptomic and Metabonomic Profiling Reveals the Antihyperlipidemic Effects of Tartary Buckwheat Sprouts in High-Fat-Diet-Fed Mice. J Agric Food Chem 2022; 70:13302-13312. [PMID: 36215169 DOI: 10.1021/acs.jafc.2c05382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Flavonoids are known for potent antioxidant activity and antihyperlipidemia. As a result of the few antinutritional factors and high bioactive substances, such as flavonoids, sprouts of tartary buckwheat (Fagopyrum tataricum, STB) have become healthy food. This study aims to unravel the antihyperlipidemic effects of STB in vivo and its potential mechanism through transcriptomic and metabonomic analysis. The physiological parameters of mice administered the high-fat diet with or without 2.5 and 5% of STB for 10 weeks were recorded. Liquid chromatography-tandem mass spectrometry and RNA sequencing were applied to obtain the serum lipid metabolomic and hepatic transcriptomic profiling, respectively. Results revealed that STB could significantly alleviate the increase of body weight, liver, and abdominal adipose while ameliorating the lipid content in serum and insulin resistance of mice fed with a high-fat diet. Notably, the metabonomic analysis identified the core differential metabolites mainly enriched in the pathways, such as fat digestion and absorption, insulin resistance, and other processes. Transcriptomic results revealed that STB significantly altered the expression levels of PIK3R1, LRP5, SLC10A2, and FBXO21. These genes are involved in the PI3K-AKT signaling pathway, digestion and absorption of carbohydrates, and type II diabetes mellitus pathways. In this study, STB exhibited remarkable influence on the metabolism of lipids and glucose, exerting antihyperlipidemic effects. STB have the potential for the development and application of a lipid-lowering health food.
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Affiliation(s)
- Guohui Nan
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan 644000, People's Republic of China
| | - Lisong Liu
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
| | - Huala Wu
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
| | - Shiyuan Yin
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
| | - Chenglei Li
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
| | - Haixia Zhao
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
| | - Hui Chen
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
| | - Qi Wu
- College of Life Science, Sichuan Agricultural University, Xinkang Road 46, Ya'an, Sichuan 625014, People's Republic of China
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Yang J, Luo Z, Liu F, Han L, He C, Wang M. Nanocellulose Prepared from Buckwheat Bran: Physicochemical Characterization, Cytotoxicity Evaluation, and Inhibition Effect on Fat Digestion and Absorption. J Agric Food Chem 2022; 70:11603-11612. [PMID: 36083862 DOI: 10.1021/acs.jafc.2c03482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cellulose nanocrystal (CNC) is a sustainable biomaterial that has been used in many aspects of the food industry, but its effect on fat digestion and absorption is still underexplored. In this study, three CNCs were prepared from buckwheat bran. Their physicochemical properties were characterized, based on which the acetic acid-hydrolyzed CNC (ACCNC) with high absorption capacity was selected for the cytotoxicity evaluation and as a possible inhibitor for fat digestion and absorption in vitro and in vivo. ACCNC was proved to be nontoxic in the MTT assay and animal feeding tests. Especially, with the addition of ACCNC, the hydrolysis of fat was significantly reduced during the simulated digestion in vitro. In vivo testing also confirmed that ACCNC intake significantly reduced the elevated triglyceride, body weight, and fat accumulation levels. This study highlights the potential role of ACCNC prepared from buckwheat bran as an inhibitor for fat digestion and absorption.
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Affiliation(s)
- Jiachuan Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China
| | - Zhixin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China
| | - Lin Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China
| | - Caian He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, P. R. China
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Szymański S, Majerz I. Theoretical Studies on the Structure and Intramolecular Interactions of Fagopyrins-Natural Photosensitizers of Fagopyrum. Molecules 2022; 27:molecules27123689. [PMID: 35744813 PMCID: PMC9230917 DOI: 10.3390/molecules27123689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/04/2022] [Indexed: 11/16/2022] Open
Abstract
Simple Summary The study determines the spatial structure and intramolecular interactions of fagopyrins—natural photosensitizers of Fagopyrum species. In silico calculations show many fagopyrin conformers characterized by the formation of strong intramolecular interactions. Abstract Compounds characterized by a double-anthrone moiety are found in many plant species. One of them are fagopyrins—naturally occurring photosensitizers of Fagopyrum. The photosensitizing properties of fagopyrins are related to the selective absorption of light, which is a direct result of their spatial and electronic structure and many intramolecular interactions. The nature of the interactions varies in different parts of the molecule. The aim of this study is to determine the structure and intramolecular interactions of fagopyrin molecules. For this purpose, in silico calculations were used to perform geometry optimization in the gas phase. QTAIM and NCI analysis suggest the formation of the possible conformers in the fagopyrin molecules. The presence of a strong OHO hydrogen bond was shown in the anthrone moiety of fagopyrin. The minimum energy difference for selected conformers of fagopyrins was 1.1 kcal∙mol−1, which suggested that the fagopyrin structure may exist in a different conformation in plant material. Similar interactions were observed in previously studied structures of hypericin and sennidin; however, only fagopyrin showed the possibility of brake the strong OHO hydrogen bond in favor of forming a new OHN hydrogen bond.
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Bielecka J, Markiewicz-Żukowska R, Puścion-Jakubik A, Grabia M, Nowakowski P, Soroczyńska J, Socha K. Gluten-Free Cereals and Pseudocereals as a Potential Source of Exposure to Toxic Elements among Polish Residents. Nutrients 2022; 14:nu14112342. [PMID: 35684142 PMCID: PMC9182656 DOI: 10.3390/nu14112342] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 02/01/2023] Open
Abstract
Background: Nutritional food quality plays a crucial role in maintaining human health. However, food and drinking water, along with occupational exposure, are the main routes of exposure to toxic elements for humans. The main aim of this study was to determine the content of As, Cd, Pb and Hg in naturally gluten-free grains and products made from buckwheat, millet, maize, quinoa and oat. The safety of consumption of the products tested was also assessed. Methods: The contents of As, Cd and Pb were determined using inductively coupled plasma mass spectrometry (ICP-MS). To measure Hg, an atomic absorption spectrometry method (AAS) with the amalgamation technique was applied. To assess the level of consumption of the tested products, an online survey was conducted. To estimate health risk, three indicators were used: the target hazard quotient (THQ), cancer risk (CR) and hazard index (HI). The research material obtained 242 different samples without replications. Results: The highest average content of As, Cd, Pb and Hg were observed for the following groups of products: oat (10.19 µg/kg), buckwheat (48.35 µg/kg), millet (74.52 µg/kg) and buckwheat (1.37 µg/kg), respectively. For six samples, exceedance of established limits was found—three in the case of Cd and three of Pb. Due to the lack of established limits, As and Hg content of the tested products was not compared. Generally, no increased health risks were identified. Conclusions: Based on the obtained results, the consumption of gluten-free cereals and pseudocereals available on the Polish market seems to be safe. However, there is a great need to establish maximum levels of the toxic elements, especially As and Hg in cereal products in European legislation.
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Constantino ABT, Garcia-Rojas EE. Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno-functional properties. J Sci Food Agric 2022; 102:2630-2639. [PMID: 34997591 DOI: 10.1002/jsfa.11750] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/28/2021] [Accepted: 01/04/2022] [Indexed: 06/14/2023]
Abstract
Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Augusto Bene Tomé Constantino
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Faculdade de Ciências de Saúde, Universidade Zambeze, Cidade de Tete, Mozambique
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Volta Redonda, Brazil
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Kan X, Liu J, Cai X, Huang Y, Xu P, Fu S, Guo W, Hu G. Tartary buckwheat flavonoids relieve the tendency of mammary fibrosis induced by HFD during pregnancy and lactation. Aging (Albany NY) 2021; 13:25377-25392. [PMID: 34890369 PMCID: PMC8714130 DOI: 10.18632/aging.203752] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Accepted: 11/24/2021] [Indexed: 12/12/2022]
Abstract
Mammary gland fibrosis is a chronic and irreversible disease. Tartary buckwheat flavonoids (TBF) are a natural product of flavonoid extracts from buckwheat and have a wide range of biological activities. The purpose of this experiment was to explore whether HFD during pregnancy and lactation induces fibrosis of the mammary tissue and whether TBF alleviates the damage caused by HFD, along with its underlying mechanism. The HFD significantly increased the levels of TNF-α, IL-6, IL-1β, and MPO; significantly damaged the integrity of the blood-milk barrier; significantly increased the levels of collagen 1, vimentin and α-SMA, and reduced the level of E-cadherin. However, these effects were alleviated by TBF. Mechanistic studies showed that TBF inhibited the activation of AKT/NF-κB signaling and predicted the AKT amino acid residues that formed hydrogen bonds with TBF; in addition, these studies not only revealed that TBF promoted the expression of the tight junction proteins (TJs) claudin-3, occludin and ZO-1 and inhibited the activation of TGF-β/Smad signaling but also predicted the Smad MH2 amino acid residues that formed hydrogen bonds with TBF. Conclusion: HFD consumption during pregnancy and lactation induced the tendency of mammary fibrosis. TBF alleviated the tendency of mammary fibrosis by inhibiting the activation of AKT/NF-κB, repairing the blood-milk barrier and inhibiting the activation of TGF-β/Smad signaling.
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Affiliation(s)
- Xingchi Kan
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Juxiong Liu
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Xiangyu Cai
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Yaping Huang
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Ping Xu
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Shoupeng Fu
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Wenjin Guo
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
| | - Guiqiu Hu
- Department of Theoretic Veterinary Medicine, College of Veterinary Medicine, Jilin University, Changchun, Jilin, China
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Xu Q, Zheng F, Cao X, Yang P, Xing Y, Zhang P, Liu H, Zhou G, Liu X, Bi X. Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder. Molecules 2021; 26:5841. [PMID: 34641384 PMCID: PMC8512056 DOI: 10.3390/molecules26195841] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Xiaotong Cao
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China; (P.Z.); (G.Z.)
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Guangchao Zhou
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China; (P.Z.); (G.Z.)
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
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Kim J, Kim S, Lee K, Kim RH, Hwang KT. Antibacterial Photodynamic Inactivation of Fagopyrin F from Tartary Buckwheat ( Fagopyrum tataricum) Flower against Streptococcus mutans and Its Biofilm. Int J Mol Sci 2021; 22:6205. [PMID: 34201389 PMCID: PMC8226997 DOI: 10.3390/ijms22126205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 05/31/2021] [Accepted: 06/03/2021] [Indexed: 01/10/2023] Open
Abstract
The objective of this study was to determine reactive oxygen species (ROS) produced by fagopyrin F-rich fraction (FFF) separated from Tartary buckwheat flower extract exposed to lights and to investigate its antibacterial photodynamic inactivation (PDI) against Streptococcus mutans and its biofilm. ROS producing mechanisms involving FFF with light exposure were determined using a spectrophotometer and a fluorometer. S. mutans and its biofilm inactivation after PDI treatment of FFF using blue light (BL; 450 nm) were determined by plate count method and crystal violet assay, respectively. The biofilm destruction by ROS produced from FFF after exposure to BL was visualized using confocal laser scanning microscopy (CLSM) and field emission scanning electron microscope (FE-SEM). BL among 3 light sources produced type 1 ROS the most when applying FFF as a photosensitizer. FFF exposed to BL (5 and 10 J/cm2) significantly more inhibited S. mutans viability and biofilm formation than FFF without the light exposure (p < 0.05). In the PDI of FFF exposed to BL (10 J/cm2), an apparent destruction of S. mutans and its biofilm were observed by the CLSM and FE-SEM. Antibacterial PDI effect of FFF was determined for the first time in this study.
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Affiliation(s)
- Jaecheol Kim
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea; (J.K.); (K.L.); (R.H.K.)
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul 08826, Korea
| | - Suna Kim
- Division of Human Ecology, College of Natural Science, Korea National Open University, Seoul 03078, Korea;
| | - Kiuk Lee
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea; (J.K.); (K.L.); (R.H.K.)
| | - Ryun Hee Kim
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea; (J.K.); (K.L.); (R.H.K.)
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul 08826, Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea; (J.K.); (K.L.); (R.H.K.)
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Seoul 08826, Korea
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Starowicz M, Arpaci S, Topolska J, Wronkowska M. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules 2021; 26:molecules26082267. [PMID: 33919764 PMCID: PMC8070670 DOI: 10.3390/molecules26082267] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
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Kosyan A, Sytar O. Implications of Fagopyrin Formation In Vitro by UV Spectroscopic Analysis. Molecules 2021; 26:molecules26072013. [PMID: 33916126 PMCID: PMC8037420 DOI: 10.3390/molecules26072013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 12/11/2022] Open
Abstract
The present work aims at studying the possible biosynthesis of fagopyrin in buckwheat plants with an attempt to address the existing gaps. The developed method of differential spectrophotometry can be used for identification of naphthodianthrones fagopyrins. It was found that in the vegetative mass of buckwheat plants, fagopyrin precursor-2-(piperidine-2-yl)-emodindianthron could be present. As fagopyrin can be produced by light effect, the temperature factor may influence the formation of protofagopyrin in vitro. An optimum temperature range was estimated for protofagopyrin formation. A possible fagopyrin biosynthesis under in vitro conditions was suggested.
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Affiliation(s)
- Anatolij Kosyan
- Department of Plant Biology, Educational and Scientific Center “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Hlushkova Avenue, 2, 03127 Kyiv, Ukraine;
| | - Oksana Sytar
- Department of Plant Biology, Educational and Scientific Center “Institute of Biology and Medicine”, Taras Shevchenko National University of Kyiv, Hlushkova Avenue, 2, 03127 Kyiv, Ukraine;
- Department of Plant Physiology, Slovak University of Agriculture in Nitra, A. Hlinku 2, 94976 Nitra, Slovakia
- Correspondence:
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Capraro J, Benedetti SD, Heinzl GC, Scarafoni A, Magni C. Bioactivities of Pseudocereal Fractionated Seed Proteins and Derived Peptides Relevant for Maintaining Human Well-Being. Int J Mol Sci 2021; 22:3543. [PMID: 33805525 PMCID: PMC8036814 DOI: 10.3390/ijms22073543] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/21/2021] [Accepted: 03/24/2021] [Indexed: 12/17/2022] Open
Abstract
Food proteins and peptides are able to exert a variety of well-known bioactivities, some of which are related to well-being and disease prevention in humans and animals. Currently, an active trend in research focuses on chronic inflammation and oxidative stress, delineating their major pathogenetic role in age-related diseases and in some forms of cancer. The present study aims to investigate the potential effects of pseudocereal proteins and their derived peptides on chronic inflammation and oxidative stress. After purification and attribution to protein classes according to classic Osborne's classification, the immune-modulating, antioxidant, and trypsin inhibitor activities of proteins from quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus retroflexus L.), and buckwheat (Fagopyrum esculentum Moench) seeds have been assessed in vitro. The peptides generated by simulated gastro-intestinal digestion of each fraction have been also investigated for the selected bioactivities. None of the proteins or peptides elicited inflammation in Caco-2 cells; furthermore, all protein fractions showed different degrees of protection of cells from IL-1β-induced inflammation. Immune-modulating and antioxidant activities were, in general, higher for the albumin fraction. Overall, seed proteins can express these bioactivities mainly after hydrolysis. On the contrary, higher trypsin inhibitor activity was expressed by globulins in their intact form. These findings lay the foundations for the exploitation of these pseudocereal seeds as source of anti-inflammatory molecules.
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Affiliation(s)
- Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Stefano De Benedetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Giuditta Carlotta Heinzl
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Chiara Magni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
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Różańska MB, Siger A, Szwengiel A, Dziedzic K, Mildner-Szkudlarz S. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour. Molecules 2021; 26:molecules26051361. [PMID: 33806318 PMCID: PMC7961691 DOI: 10.3390/molecules26051361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/01/2021] [Accepted: 03/01/2021] [Indexed: 02/01/2023] Open
Abstract
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and p-coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP–UHPLC–ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%.
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Affiliation(s)
- Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (A.S.); (K.D.)
- Correspondence: (M.B.R.); (S.M.-S.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Artur Szwengiel
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (A.S.); (K.D.)
| | - Krzysztof Dziedzic
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (A.S.); (K.D.)
| | - Sylwia Mildner-Szkudlarz
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (A.S.); (K.D.)
- Correspondence: (M.B.R.); (S.M.-S.)
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Jin J, Okagu OD, Yagoub AEA, Udenigwe CC. Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates. Ultrason Sonochem 2021; 70:105348. [PMID: 32971393 PMCID: PMC7495248 DOI: 10.1016/j.ultsonch.2020.105348] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 05/02/2023]
Abstract
The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle size and microstructures of the BPIs were also studied to explicate the possible mechanisms of the sonication-induced changes. The results showed that sonication conditions of 20 kHz, pulsed on-time 10 s, off-time 5 s, amplitude of 60% and duration of 10 min (SA6T10) improved the digestibility of BPIs from 41.4% (control) to 58.2%. The tertiary structure analysis showed that sonication exposed the hydrophobic core buried inside the protein molecules and broke the intramolecular crosslinks, based on the increase in the surface hydrophobicity and intrinsic fluorescence and the decrease in the disulphide content. The secondary structure analysis showed that SA6T10 decreased the content of β-turn and β-sheet by 40.9% and 22.4%, respectively, and increased the content of anti-parallel β-sheet, random coil, and α-helix by 40.9%, 30.6%, and 25.5%, respectively. The particle size of the control BPIs (427.7 ± 76.7 nm) increased to 2130.8 ± 356.2 nm in the SA6T10 sonicated sample with a corresponding decrease in the polydispersity index from 0.97 ± 0.04 to 0.51 ± 0.13. Moreover, scanning electron microscopy indicated that sonication broke the macroparticles into smaller fragments and changed the surface state of the proteins. Taken together, sonication has proven to be a promising approach for improving the digestibility of buckwheat proteins, which can be explored as a source of plant-based alternative protein for food applications.
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Affiliation(s)
- Jian Jin
- School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang 621010, China; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
| | - Ogadimma D Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada.
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Brijačak E, Košćak L, Šoštarčić V, Kljak K, Šćepanović M. Sensitivity of yellow foxtail (Setaria glauca L.) and barnyardgrass (Echinochloa crus-galli L.) to aqueous extracts or dry biomass of cover crops. J Sci Food Agric 2020; 100:5510-5517. [PMID: 32562258 DOI: 10.1002/jsfa.10603] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/04/2020] [Accepted: 06/20/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The common weeds Echinochloa crus-galli L. and Setaria glauca L. were studied for their sensitivity to aqueous extracts or dry biomass of the following cover crops (CCs): Brassicaceae (Sinapis alba, Raphanus sativus var. Oleiformis, Camellina sativa), Fagopyrum esculentum and Guizotia abyssinica. RESULTS Treating E. crus-galli with aqueous extracts of mixed CCs or individual brassica CC significantly reduced germination. Treating S. glauca with aqueous extracts of C. sativa or G. abyssinicia reduced germination. Aqueous extracts of all CCs significantly reduced radicle length of E. crus-galli and S. glauca, with C. sativa and mixed CCs showing the greatest effect. Aqueous extracts of nearly all CCs delayed start and middle germination of E. crus-galli and S. glauca, with S. alba and R. sativus showing the strongest effects. Aqueous extracts of Brassicaceae leaf and flower significantly reduced germination, coleoptile length, radicle length and seedling biomass of E. crus-galli and S. glauca. Brassicaceae leaves and flowers contained higher phenolics than other tissues. Adding 4 or 8% S. alba and R. sativus dry powder to soil significantly reduced growth of E. crus-galli and S. glauca; even concentrations of 1% measurably slowed growth of E. crus-galli. CONCLUSIONS Brassicaceae may be allelopathic to S. glauca and E. crus-galli. Aqueous extracts of leaves and flowers showed greater phytotoxic activity than other tissues and also contained more phenolics. Therefore Brassicaceae CCs may be most effective against S. glauca and E. crus-galli if incorporated into soil during their flowering stage. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ema Brijačak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Laura Košćak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | | | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Maja Šćepanović
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
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Pang Z, Cao J, Li H, Chen C, Liu X. Rheology and tribology properties of cereal and legume flour paste from different botanical origins. J Food Sci 2020; 85:4130-4140. [PMID: 33124695 DOI: 10.1111/1750-3841.15501] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/20/2020] [Accepted: 09/27/2020] [Indexed: 12/19/2022]
Abstract
Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (μ) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low μ at low entrainment speed (0.5 mm/s) and medium entrainment speed (5 and 10 mm/s), respectively.
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Affiliation(s)
- Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Jinnuo Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Cunshe Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China
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48
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Starowicz M, Lelujka E, Ciska E, Lamparski G, Sawicki T, Wronkowska M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules 2020; 25:molecules25235626. [PMID: 33260430 PMCID: PMC7729772 DOI: 10.3390/molecules25235626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 11/28/2022] Open
Abstract
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
- Correspondence: ; Tel.: +48-89523-46-39
| | - Ewa Lelujka
- Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland;
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
| | - Grzegorz Lamparski
- Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland;
| | - Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
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49
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Koval D, Plocková M, Kyselka J, Skřivan P, Sluková M, Horáčková Š. Buckwheat Secondary Metabolites: Potential Antifungal Agents. J Agric Food Chem 2020; 68:11631-11643. [PMID: 32985180 DOI: 10.1021/acs.jafc.0c04538] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Research groups have put significant emphasis on the evaluation of nutritional, health-promoting, and other biological activities of secondary metabolites from buckwheat. Among these phytochemicals, phenolic and lipophilic antioxidants, particularly, phenolic acids, flavonoids, and tocopherols, have been the focus of the latest studies since antioxidant activity has recently been associated with the possibility of inhibiting fungal growth and mycotoxin biosynthesis. The mycotoxin contamination of cereal and pseudocereal grains caused primarily by Fusarium, Penicillium, and Aspergillus species poses a significant hazard to human health. Therefore, efforts to examine the involvement of plant antioxidants in the biosynthesis of mycotoxins at the transcriptional level have emerged. In addition, hydrophobic interactions of buckwheat phenolics with cell membranes could also explain their capacity to reduce fungal development. Eventually, possibilities of enhancing the biological activity of cereal and pseudocereal phytochemicals have been studied, and sourdough fermentation has been proposed as an efficient method to increase antioxidant activities. This effect could result in an increased antifungal effects of sourdough and bakery products. This review reports the main advances in research on buckwheat phenolics and other antioxidant phytochemicals, highlighting possible mechanisms of action and processes that could improve their biological activities.
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Affiliation(s)
- Daniel Koval
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Milada Plocková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Pavel Skřivan
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Marcela Sluková
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Šárka Horáčková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
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Li C, Li W, Zhang Y, Simpson BK. Comparison of physicochemical properties of recombinant buckwheat trypsin inhibitor (rBTI) and soybean trypsin inhibitor (SBTI). Protein Expr Purif 2020; 171:105614. [PMID: 32114102 DOI: 10.1016/j.pep.2020.105614] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 11/24/2022]
Abstract
The inhibitory activities of buckwheat trypsin inhibitor (rBTI) towards trypsin were compared with soybean trypsin inhibitor (SBTI) in terms of their sensitivities to temperature, pH, salt ions and organic solvents. Both rBTI and SBTI were stable over a broad pH range of 2.0-12.0. rBTI exhibited higher thermal stability than SBTI. The inhibitory activity of rBTI was decreased by Zinc ions (Zn2+), KSCN, vitamin C and urea, while that of SBTI remained unchanged. However, H2O2, Mg2+ and Cu2+ ions had no significant effects on the inhibitory activities of rBTI and SBTI. Acetonitrile enhanced the inhibitory activity of rBTI, but had no effect on SBTI, while dimethylacetamide (DMAC) increased the inhibitory effect of both rBTI and SBTI. On the contrary, the inhibitory activities of rBTI and SBTI were reduced by isopropyl alcohol and methanol. The inhibition constants Ki of rBTI and SBTI were calculated to be 7.41 × 10-9 M and 6.52 × 10-9 M, respectively.
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Affiliation(s)
- Chen Li
- School of Life Science, Shanxi University, No. 92, Wucheng Road, Taiyuan, 030006, China.
| | - Wenjie Li
- School of Life Science, Shanxi University, No. 92, Wucheng Road, Taiyuan, 030006, China.
| | - Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada.
| | - Benjamin Kofi Simpson
- Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada.
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