Changes in rutin concentration and flavonol-3-glucosidase activity during seedling growth in tartary buckwheat (Fagopyrum tataricum Gaertn.)

2007 ◽  
Vol 87 (1) ◽  
pp. 83-87 ◽  
Author(s):  
Tatsuro Suzuki ◽  
Sun-Ju Kim ◽  
Shigenobu Takigawa ◽  
Yuji Mukasa ◽  
Naoto Hashimoto ◽  
...  
Keyword(s):  
Spatial Distribution ◽  
Key Words ◽  
Seedling Growth ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Fagopyrum Tataricum ◽  
Degrading Enzyme ◽  
Quercetin Concentration ◽  
Quercetin Aglycone ◽  
Rutin And Quercetin

To investigate the physiological roles of rutin (quercetin 3-O-rutinoside) and flavonol-3-glucosidase (f3g, a rutin-degrading enzyme) during cotyledon growth in tartary buckwheat, changes in rutin and quercetin (aglycone of rutin) concentrations, and f3g activities were measured. The rutin concentration gradually increased (about 50 mg g-1 DW cotyledons) up to 12 d after germination (DAG). The quercetin concentration in the tartary buckwheat cotyledon increased immediately after germination, reached a maximum at 4 DAG, and then remained around 1.5 mg g-1 DW until 12 DAG. The f3g activity in the cotyledon and testa decreased gradually after germination. However, it retained 80% activity at 4 DAG compared with dry seed. In addition, the f3g activity was high on the surface of the cotyledon. We also investigated spatial distribution of rutin and f3g activity in 4 DAG seedlings. While rutin was mostly present in the cotyledon, f3g activity was observed in the testa, the surface of the testa, and root. These results suggest that rutin and f3g activity in tartary buckwheat have different physiological roles during cotyledon growth compared with common buckwheat. Key words: Tartary buckwheat; rutin; quercetin; flavonoid; glucosidase; germination

Rutin and quercetin in common buckwheat and Tartary buckwheat flour / Rutin in kvercetin v moki iz navadne in tatarske ajde

2020 ◽  
Vol 61 (2) ◽  
pp. 257-280 ◽  
Author(s):  
Blanka Vombergar
Keyword(s):  
Direct Contact ◽  
Dry Matter ◽  
Fagopyrum Esculentum ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Apparent Concentration ◽  
Fagopyrum Esculentum Moench ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

Samples of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) were used in milling, sieving and analysing experiments. Rutin and quercetin were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough. The concentration of rutin in Tartary buckwheat was 1.17–1.75% in dry matter, while it was only 0.003% in dry matter of common buckwheat. Thus it is in Tartary buckwheat in this case 400 times more rutin in comparison to common buckwheat. In buckwheat dough with the time after mixing flour and water, the concentration of rutin diminished, the time needed was different in common and Tartary buckwheat dough, and quercetin appeared instead. Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the rutin concentration changed from 11.7 to 0.79 mg/100 g dry matter (DM), and quercetin appeared (5.7 mg/100 g DM), in comparison in initial flour the concentration of quercetin was only 0.6 mg/100 g DM. In common buckwheat dough the apparent concentration of rutin changed from initial 0.0258 mg/g to 0.0263 mg/g DM, and after one hour after the beginning of contact of flour with water rutin concentration changed to only 0.0005 mg/g DM).  Keywords: common buckwheat, Tartary buckwheat, flavonoids, rutin, quercetin, milling, dough   Izvleček Raziskovali smo vzorce navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (F. tataricum Gaertn.). Vzorce smo mleli, presejavali, pripravljali testo (mešanica moke in vode) ter  izmerili vsebnost rutina in kvercetina. Tatarska ajda ima bistveno višjo vsebnost rutina kot navadna ajda. Vsebnost rutina v raziskovani tatarski ajdi je 1,17–1,75 % v suhi snovi (SS), v navadni ajdi ´siva´ pa le 0,003 %. V tatarski ajdovi moki smo izmerili okoli 400x več rutina kot v navadni ajdovi moki. Pri neposrednem stiku ajdove moke z vodo težko najdemo vzporednice med  tatarsko ajdo in navadno ajdo in dogajanji v povezavi z rutinom v testu.  Koncentracija rutina v testu se po določenem času (različen čas pri navadni in tatarski ajdi – 5 minut do 2 uri) močno zniža, pojavi se kvercetin. Pri neposrednem stiku moke z vodo se vsebnost rutina v tatarski ajdovi moki močno zniža  že po prvih 5 minutah delovanja (z 11,7 na 0,79 mg/100 g SS), pojavi pa se kvercetin (5,7 mg/100 g SS), v vzorcu moke ga je le 0,6 mg/100 g SS. Pri neposrednem stiku moke iz navadne ajde z vodo vsebnost rutina v moki (vzorec S) naraste v prvi uri z začetnih 0,0258 mg/g na 0,0263 mg/g SS (v začetnem času nekoliko manj enakomerno), v drugi uri stika moke in vode pa koncentracija rutina močno pade (na 0,0005 mg/g SS).  Ključne besede: navadna ajda, tatarska ajda, flavonoidi, rutin, kvercetin, mletje, testo

scholarly journals Rutin and quercetin in common and Tartary buckwheat flour and dough

Fagopyrum ◽  
2021 ◽  
Vol 38 (2) ◽  
pp. 43-53
Author(s):  
Blanka Vombergar
Keyword(s):  
Direct Contact ◽  
Dry Matter ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Degrading Enzymes ◽  
Grain Structures ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

The concentration of flavonoids rutin and quercetin in flours of common and Tartary buckwheat was investigated. In Tartary buckwheat, concentration of rutin is much higher compared to common buckwheat. In Tartary buckwheat it was measured 1.17 to 1.75% rutin in dry matter, while in common buckwheat it was only 0.003%. After direct contact of buckwheat flour with water, different biochemical activities in Tartary buckwheat developed with rutin. After the time (5 minutes or two hours), the concentration of rutin is in the flour-water mixtures much lowered, and quercetin appeared. However, after quick initial changes, some rutin remained in flour-water mixtures even after 24 hours. In any way, after 24 hours of direct contact of flour particles with water, the concentration of quercetin is higher than that of rutin. It is established that the concentration of rutin in flour-water mixtures is the result of two processes. One is the release of rutin from grain structures and its dissolving in water, and the second is the release of rutin degrading enzymes from grain structures and their activity in solution. 

scholarly journals Recent advances in the nutritional, functional, and agronomic traits of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)

Fagopyrum ◽  
2021 ◽  
Vol 38 (1) ◽  
pp. 5-13
Author(s):  
Shinya Kasajima
Keyword(s):  
Agricultural Production ◽  
Functional Food ◽  
Bitter Taste ◽  
Agronomic Traits ◽  
Significant Problem ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Fagopyrum Tataricum ◽  
Functional Ingredients ◽  
Recent Advances

Tartary buckwheat (Fagopyrum tataricum(L.) Gaertn.) is considered a functional food because its seeds contain higher amounts of polyphenols (e.g., rutin) compared to common buckwheat. However, because of its highly bitter taste and difficulties in cultivation, the agricultural production and usage of Tartary buckwheat in food products remain limited. The nutritional and functional ingredients of Tartary buckwheat include quercetin, which causes its bitterness and is generated by rutinosidase (rutin-degrading enzyme). A nonbitter Tartary buckwheat variety with trace levels of rutinosidase has recently been developed. Despite such research, there is still a lack of agronomic information on Tartary buckwheat. Lodging can be a significant problem during its cultivation, and a lodging-resistant, semidwarf variety has been developed. This paper summarizes recent advances in our knowledge regarding the nutritional and agronomic traits of Tartary buckwheat. The information extends our understanding of the health benefits of Tartary buckwheat and the solutions to challenges in its agricultural production. Keywords: agronomic traits, nutrient function, Tartary buckwheat

scholarly journals Breeding Buckwheat for Increased Levels and Improved Quality of Protein

Plants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 14
Author(s):  
Zlata Luthar ◽  
Meiliang Zhou ◽  
Aleksandra Golob ◽  
Mateja Germ
Keyword(s):  
Gallstone Formation ◽  
Tartary Buckwheat ◽  
Fecal Excretion ◽  
Common Buckwheat ◽  
Fagopyrum Tataricum ◽  
Bioactive Substances ◽  
Protein Levels ◽  
Fagopyrum Esculentum Moench ◽  
Protein Rich

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.

scholarly journals UV absorbing compounds in buckwheat protect plants and provide health benefit for humans / UV absorbirajoče snovi v ajdi ščitijo rastline in prispevajo k zdravju ljudi

2020 ◽  
Vol 61 (1) ◽  
pp. 75-87
Author(s):  
Lea Lukšič ◽  
Aleksandra Golob ◽  
Maria Mravik ◽  
Mateja Germ
Keyword(s):  
Uv Radiation ◽  
Health Benefit ◽  
Extreme Environment ◽  
High Elevation ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Sourdough Bread ◽  
Uv Absorbing Compounds ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in flavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwheat flour, Tartary buckwheat flour is more and more used in preparing dishes, due to its much higher content of flavonoids rutin and quercetin compared to common buckwheat. Therefore, the studies on how the technological procedures of preparing Tartary buckwheat bread affect the content, availability and efficacy of flavonoids in buckwheat bread have been made. Buckwheat is commonly used in the dishes in Japan (soba noodles), China (buckwheat noodles), Korea (buckwheat noodles), Italy (buckwheat polenta), France (galettes), Slovenia (kasha, žganci). Common buckwheat and Tartary buckwheat are plants suitable for designing foods with good functional value and healthy features. Therefore, it has been determined that different technological procedures, such as hydrothermal treatment of grain, sourdough fermentation, dough preparation and baking influences the availability and changes in the content of flavonoids, rutin and quercetin and antioxidant activity in sour bread and food products, made with buckwheat flour. Key words: Common buckwheat, Tartary buckwheat, sourdough bread, rutin, quercetin, flavonoids, UV absorbing compounds   Izvleček Ajda je postala vseevrazijska kultura, ko se je preko območja Himalaje razširila v Evropo. Navadna ajda je ena najstarejših gojenih rastlin v Aziji, medtem ko tatarska ajda še vedno uspeva tudi kot divja ali plevelna rastlina. Ajda spada med gojene dvokaličnice, ki lahko prenašajo slaba tla in ekstremne razmere v okolju. Ajda raste na visoki nadmorski višini, kjer je intenziteta ultravijoličnega sevanja običajno visoka. Ajda je hitro rastoča rastlina, bogata z flavonoidi, ki absorbirajo UV sevanje in imajo antioksidativni potencial. Flavonoidi pozitivno vplivajo tudi na zdravje ljudi. Poleg moke iz navadne ajde se moka iz tatarske ajde vse pogosteje uporablja pri pripravi jedi, ker ima v primerjavi z navadno ajdo veliko večjo vsebnost flavonoidov kot sta rutin in kvercetin. Zato so bile narejene študije o tem, kako tehnološki postopki priprave kruha iz tatarske ajde vplivajo na vsebnost, razpoložljivost in učinkovitost flavonoidov v ajdovem kruhu. Ajdo je zelo pogosto uporabljajo v jedeh na Japonskem, na Kitajskem, Koreji, v Italiji, v Franciji, Sloveniji. Navadna ajda in tatarska ajda, sta rastlini primerni za pripravo živil z dobro funkcijsko vrednostjo in lastnostmi ugodnimi za zdravje. Ugotovljeno je bilo, da različni tehnološki postopki, kot so hidrotermična obdelava zrnja, mlečnokislinska fermentacija, priprava testa in peka, vplivajo na dostopnost in spremembe v vsebnosti flavonoidov, rutina in kvercetina in antioksidativno aktivnost kislih kruhov in prehranskih izdelkov pripravljenih iz ajdove moke . Ključne besede: navadna ajda, tatarska ajda, kruhi s kislim testom, rutin, kvercetin, flavonoidi, UV absorbirajoče snovi

scholarly journals Effect of storage temperature on occurrence of secondary dormancy in buckwheat seeds

2020 ◽  
Vol 48 (2) ◽  
pp. 257-267 ◽  
Author(s):  
Tatsuro Suzuki ◽  
Takahiro Hara ◽  
Takashi Hara ◽  
Kenjiro Katsu
Keyword(s):  
Storage Temperature ◽  
Preharvest Sprouting ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Fagopyrum Tataricum ◽  
Wild Buckwheat ◽  
Fagopyrum Homotropicum ◽  
Secondary Dormancy ◽  
Sprouting Resistance ◽  
Harvest Maturity

Buckwheat (Fagopyrum spp.) is an important crop in many parts of the world, and many varieties have been developed. One of the important breeding issues to be addressed is the low resistance to preharvest-sprouting which causes loss in yields and quality of buckwheat grain. The occurrence of dormancy in cultivated buckwheat, including presence of secondary dormancy has yet to be clarified. In this study, we investigated the effects of storage temperature and periods using nine common buckwheat (Fagopyrum esculentum), seven Tartary buckwheat (Fagopyrum tataricum) and one wild buckwheat (Fagopyrum homotropicum). In some Tartary buckwheats stored at 5°C, the germination of seeds stored 10 days harvest was significantly less than the germination of seeds collected and sown at harvest maturity; the germination of other germplasm, including common buckwheat, was not affected by storage. This result indicates that Tartary buckwheat can acquire secondary dormancy. In addition, the wild buckwheat did not germinate at any storage temperature up to 30 days after harvest maturity; therefore, this buckwheat is considered to be promising breeding material for increasing resistance to preharvest-sprouting resistance.

scholarly journals UV-B radiation affects flavonoids and fungal colonisation in Fagopyrum esculentum and F. tataricum

2012 ◽  
Vol 7 (2) ◽  
pp. 275-283 ◽  
Author(s):  
Marjana Regvar ◽  
Urška Bukovnik ◽  
Matevž Likar ◽  
Ivan Kreft
Keyword(s):  
Mycorrhizal Fungi ◽  
Arbuscular Mycorrhizal ◽  
Fagopyrum Esculentum ◽  
Tartary Buckwheat ◽  
Plant Interactions ◽  
Common Buckwheat ◽  
Fagopyrum Tataricum ◽  
Root Colonisation ◽  
Fungal Colonisation ◽  
Flavonoid Metabolism

AbstractIn the present study, we have evaluated the effects of increased UV-B radiation that simulates 17% ozone depletion, on fungal colonisation and concentrations of rutin, catechin and quercetin in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). Induced root growth and reduced shoot:root ratios were seen in both of these buckwheat species after enhanced UV-B radiation. There was specific induction of shoot quercetin concentrations in UV-B-treated common buckwheat, whereas there were no specific responses for flavonoid metabolism in tartary buckwheat. Root colonisation with arbuscular mycorrhizal fungi significantly reduced catechin concentrations in common buckwheat roots, and induced rutin concentrations in tartary buckwheat, but did not affect shoot concentrations of the measured phenolics. Specific UV-B-related reductions in the density of microsclerotia were observed in tartary buckwheat, indicating a mechanism that potentially affects fungus-plant interactions. The data support the hypothesis that responses to enhanced UV-B radiation can be influenced by the plant pre-adaptation properties and related changes in flavonoid metabolism.

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