Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals

Cao, Wei; Chen, Weijun; Suo, Zhirong; Yaping, Yao

doi:10.1016/j.foodres.2007.10.014

Cited by 50 publications

(34 citation statements)

References 21 publications

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“…If all assumptions, based in this method, are correct and an order of n reaction is chosen correctly, the dependence ln [(-dΘ/dt)/Θn] from the reverse temperature (6) is linear on the whole (8) and (9), we get Θ and dΘ/dt, parameters of anisothermic kinetics k 0 and E are calculated from equation (6). The advantage of the aforesaid procedure is the use of the whole massive of experimental data, including the high-temperature part of a thermogram that is especially important at determining n order, establishing the reaction mechanism and model adequacy.…”

Section: Food Science and Technologymentioning

confidence: 99%

“…Buckwheat starch granules [5,6] are mainly polygonal, less often spherical and oval, and particles surface -uneven that conditions it stabilizing and moisture-keeping properties.…”

Section: Introductionmentioning

confidence: 99%

“…Buckwheat proteins have a high moisture-keeping ability and emulsifying properties. These characteristics may be used for directed formation of the structure and increase of the food value of products [4].Buckwheat starch granules [5,6] are mainly polygonal, less often spherical and oval, and particles surface -uneven that conditions it stabilizing and moisture-keeping properties.The general content of buckwheat food fibers is 5…11 %, among them -cellulose, nonstarch polysaccharides, lignans. Soluble cellulose prevails in buckwheat.…”

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confidence: 99%

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Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

Kochubei-Lytvynenko

Marynin

Yushchenko

et al. 2017

EUREKA: Life Sciences

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For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5,0 % of the mixture mass. A sample with modified starch Е 1410 was taken as a control in the amount 1,3 %. The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Paulik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34,0 %, whereas in the control – 34,5 %, that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product.

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Section: Food Science and Technologymentioning

confidence: 99%

“…Buckwheat starch granules [5,6] are mainly polygonal, less often spherical and oval, and particles surface -uneven that conditions it stabilizing and moisture-keeping properties.…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

Kochubei-Lytvynenko

Marynin

Yushchenko

et al. 2017

EUREKA: Life Sciences

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“…Cao et al (2008) reported on effects of extracts from common and tartary buckwheat on oxidative DNA damage. All ethanolic extracts inhibited non-site-specific hydroxyl radicalmediated DNA damage at a concentration of 0.2 mg/ml.…”

Section: Anti-cancer Propertiesmentioning

confidence: 99%

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Taylor

Belton

Beta

et al. 2014

Journal of Cereal Science

142

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There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual healthpromoting properties of foods made from these grains is required. Biofortified (macro-and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries.Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing.Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.3

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“…Tartary buckwheat protein has high biological value due to a well-balanced amino acid composition and abundance of lysine and arginine. Previous studies have demonstrated that it has diverse pharmaceutical effects including antioxidant, immunoregulation, antihypertensive, hypolipidemic, and hypoglycemic activities (Tomotake et al, 2006;Cao et al, 2008). Especially, they have been reported to have high immunoregulation activities, and as strong antioxidants they act as scavengers for a wide range of reactive oxygen species and inhibitors of lipid peroxidation (Fabjan et al, 2003;Fujital et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Stimulation of dendritic cell maturation and induction of apoptosis in lymphoma cells by a stable lectin from buckwheat seeds

Bai¹,

Ji²,

Feng³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. The present study aims to purify and characterize lectin from tartary buckwheat seeds and study its properties as well as biological activities to determine its possible biomedical applications in promoting maturation and proliferation of peripheral blood DCs derived from healthy donors and to study the effect of inducing apoptosis in human leukemia U937 cells. A novel tartary buckwheat lectin (TBL) protein, purified from tartary buckwheat seeds, showed a single band with a molecular mass of 65 kDa in SDS-PAGE. The purified TBL hemagglutinated both human and animal erythrocytes and showed preference for blood type O and the rabbit blood type. TBL is active at up to 60°C, and it is acid-and alkali-stable. TBL (25 μg/mL) combined with 5 x 10 -5 M rhIL-4 promotes maturation and proliferation of peripheral blood dendritic cells (DCs), which is stronger than that promoted by rhTNF-α (20 ng/mL). Exposure of DCs to 50 μg/ mL TBL for 48 h resulted in extensive upregulation of maturation (2015) markers CD83 and CD40. These TBL-DCs were capable of producing several pro-inflammatory cytokines such as interleukin-10 (IL-10) and interleukin-12 (IL-12). The results of the treatment of human leukemia U937 cells with TBL in doses of 12.5, 25, 50, and 100 μg/mL showed that tartary buckwheat-derived lectin induces apoptosis in a dosedependent manner. Our results encourage the use of tartary buckwheat and tartary buckwheat-derived lectins as immunopotentiating foods, targeted to strengthen immune responses and display a potential dietary supplement for cancer prevention.

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Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals

Cited by 50 publications

References 21 publications

Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

Stimulation of dendritic cell maturation and induction of apoptosis in lymphoma cells by a stable lectin from buckwheat seeds

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