Breeding Buckwheat for Increased Levels and Improved Quality of Protein

Abstract

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

Genome-Wide Development of Polymorphic Microsatellite Markers and Association Analysis of Major Agronomic Traits in Core Germplasm Resources of Tartary Buckwheat

“…Rutin (quercetin-3- O -rutinoside) is one of many well-known flavonoids with high biological activity. This compound exerts antioxidant and anti-inflammatory effects by inhibiting blood platelet aggregation, increasing capillary strength, and reducing cholesterol levels in the blood ( Luthar et al, 2020 ). The recommended daily dose of rutin in the human diet is approximately 50 mg/day ( Brunori et al, 2010 ).…”

The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components

“…Buckwheat grains (groats and husk) and sprouts are important sources of rutin and their content depends on the type and conditions of growth [43,44]. It is important to develop new well-adaptive varieties with a high content of rutin, and improved biological value of the proteins [45].…”

“…Tartary buckwheat flour contained larger fractions compared to common buckwheat flour under the same milling conditions [111]. By adjusting the grinding and knowing the content of different components in the fractions of Tartary buckwheat, it is possible to obtain products of different nutritional value [45,111].…”

Proteins from Pseudocereal Grains

“…Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are indicated as good sources of protein (8-18% protein) with a balanced amino acid profile [3,26]. The major storage protein in buckwheat seeds is reported to be 13S globulin [27] and the main protein fractions were reported as albumin, globulin, and glutelin [3].…”