Tartary Buckwheat in Human Nutrition

Luthar, Zlata; Golob, Aleksandra; Germ, Mateja; Vombergar, Blanka; Kreft, Ivan

doi:10.3390/plants10040700

Cited by 50 publications

(35 citation statements)

References 95 publications

(143 reference statements)

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“…In addition, neither Se in concentrations used in this study nor different elevation posed stress to the plants. Se Golob et al (2021): Buckwheat from different elevations and selenium treatment in plants of both species grown at the highest elevation, and decreased the number of CaOx druses in common buckwheat from the highest elevation. However, Se did not affect the amount of chlorophylls in plants of neither species.…”

Section: Resultsmentioning

confidence: 95%

“…It was recently reported that Tartary buckwheat originated in western China (Zhang et al, 2021). F. esculentum and F. tataricum are used in human nutrition, while the wild species Fagopyrum cymosum is used in traditional Chinese human and veterinary medicines (Luthar et al, 2021). Buckwheat is considered as pseudocereal (Huda et al, 2021) and belongs to the family Polygonaceae (Martinčič et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Buckwheat is considered as pseudocereal (Huda et al, 2021) and belongs to the family Polygonaceae (Martinčič et al, 2007). Buckwheat has many health benefits for humans due to its contents of resistant starch, mineral elements, proteins, and especially phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation (Luthar et al, 2021). Flavonoids have a beneficial effect on human health (Panche et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Golob et al (2021): Buckwheat from different elevations and selenium treatment…”

mentioning

confidence: 99%

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Response of common buckwheat and Tartary buckwheat from different elevations to selenium treatment

2021

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Common buckwheat and Tartary buckwheat were grown in Slovenia outdoors at different elevations – 300 m, 600 m and 1180 m a.s.l. Both species were foliarly treated with selenium twice (in the vegetative phase and in the flowering phase). The effects of Se treatment and different growing locations on selected biochemical, physiological and anatomical traits were monitored. In Se treated common buckwheat, amount of chlorophylls was higher in plants from Ljubljana (the lowest elevation – 300 m a.s.l.) than in plants grown in Podbeže (600 m a.s.l.), whereas in control group, plants grown in Ljubljana contained more chlorophylls than plants from Javorje (the highest elevation – 1180 m a.s.l.). In both buckwheat species, Se alone did not affect amount of chlorophylls in any of location. In Se treated common buckwheat plants, the amount of UV absorbing compounds was the highest in plants, grown at the highest elevation. In common buckwheat, Se lowered the number of CaOx in plants, grown in Javorje. Conditions at different elevations, as well as treatments with Se, did not affect potential and effective photochemical efficiency of Photosystem II. Keywords: common buckwheat, Tartary buckwheat, elevation, selenium, morphological characteristics, biochemical characteristics

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Golob et al (2021): Buckwheat from different elevations and selenium treatment…”

mentioning

confidence: 99%

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Response of common buckwheat and Tartary buckwheat from different elevations to selenium treatment

2021

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“…Tartary buckwheat ( Fagopyrum tataricum L.), a dicotyledonous crop of the Polygonaceae family, is widely distributed in China, Russia, South Korea, Japan, Europe, and other regions [ 1 , 2 ]. For its high nutritional and medicinal value, it has received a lot of attention as a health food [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Zhang

Chen

Geng

et al. 2021

Foods

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Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

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Isolation and purification of Tartary buckwheat polysaccharides and their effect on gut microbiota

Xiang

Cao

Yang

et al. 2022

Food Science & Nutrition

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Tartary buckwheat (Fagopyrum tataricum) is rich in polysaccharides that can be utilized by the gut microbiota (GM) and provide several health benefits. However, the mechanisms underlying the action of these polysaccharides remain unclear to date. In this study, Tartary buckwheat polysaccharides (TBP) were purified, and five fractions were obtained. The composition of these fractions was determined using ion chromatography. Different TBP components were investigated regarding their probiotic effect on three species of Bifidobacteria and Lactobacillus rhamnosus. In addition, the effect of TBP on GM and short‐chain fatty acids (SCFAs) was evaluated. Results showed that the probiotic effect of TBP fraction was dependent on their composition. The polysaccharides present in different fractions had specific probiotic effects. TBP‐1.0, mainly composed of fucose, glucose, and d‐galactose, exhibited the strongest proliferation effect on L. rhamnosus, while TBP‐W, rich in glucose, d‐galactose, and fructose, had the best promoting effect on Bifidobacterium longum and Bifidobacterium adolescentis growth. Furthermore, TBP‐0.2, composed of d‐galacturonic acid, d‐galactose, xylose, and arabinose, exhibited its highest impact on Bifidobacterium breve growth. The composition of GM was significantly altered by adding TBP during fecal fermentation, with an increased relative abundance of Lactococcus, Phascolarctobacterium, Bacteroidetes, and Shigella. Simultaneously, the level of SCFA was also significantly increased by TBP. Our findings indicate that Tartary buckwheat can provide specific dietary polysaccharide sources to modulate and maintain GM diversity. They provide a basis for Tartary buckwheat commercial utilization for GM modulation.

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Tartary Buckwheat in Human Nutrition

Cited by 50 publications

References 95 publications

Response of common buckwheat and Tartary buckwheat from different elevations to selenium treatment

Response of common buckwheat and Tartary buckwheat from different elevations to selenium treatment

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Isolation and purification of Tartary buckwheat polysaccharides and their effect on gut microbiota

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