JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2014
·Vol. 52
·期 4
·2458-2463
·
IF 2.024
Zhou Xiaoli,Hao Tingfeng,Zhou Yiming,Tang Wen,Xiao Ying,Meng Xiaoxiao,Fang Xiang
Relationships of changes between major non-enzymatic antioxidant compounds and antioxidant capacities of tartary buckwheat during germination were evaluated by means of correlation analysis and principal component analysis in this paper. The changes of antioxidant compounds, including vitamin C, vitamin E, flavonoids, carotenoids, and chlorophyll, and antioxidant activities were detected. A good accumulation in the content of vitamin C (0.71 mg/g), total flavonoids (19.53 mg rutin/g), and rutin (11.34 mg/g) was found after 7-day germination, but germination decreased the vitamin E activity. Germination improved the activities of buckwheat extracts to scavenge DPPH, ABTS, and superoxide free radicals by 107, 144, and 88 %, respectively. Furthermore, the correlation and principal component analysis showed that the vitamin C, total flavonoids, and rutin contents were closely related positively with free radicals scavenging properties, indicating that the compounds which play a key role in the elevated antioxidant activities during germination consisted of vitamin C, total flavonoids, and rutin, but not vitamin E and quercetin.
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Weijing Wu,Ju Qiu,Libo Wang,Qianglai Tan,Ziyuan Zhuang,Yanling Wang,Lanlan Wu
This study analyzed dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Tartary buckwheat ( Fagopyrum tataricum ) protein hydrolysates, known for managing chronic diseases. Simulated gastrointestinal digestion enhanced the inhibitory activity of DPP-IV. Using anion-exchange resin DEAE-52, reverse high-performance liquid chromatography, and LC-MS/MS, eight novel peptides were identified. Among them, the peptides LAGQS (LA5) and LREIDDADK (LR9) exhibited the strongest inhibition in both competitive and noncompetitive modes. Molecular docking revealed electrostatic, hydrogen bond, and hydrophobic interactions for both peptides, with LR9 also engaging in π-cation interactions. Based on the Caco-2 model, the in situ DPP-IV inhibitory effect of LR9 was superior to that of LA5, likely because of LR9's greater stability during hydrolysis. Moreover, LA5 could not be transported through the Caco-2 monolayer, and LR9 demonstrated moderate transportability. These findings highlight Tartary buckwheat protein's potential for application in high-value plant-based products, including functional foods and pharmaceuticals targeting blood glucose regulation using DPP-IV inhibitory peptides.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Yao Huang,Fang Feng,Jie Jiang,Ying Qiao,Tao Wu,Josef Voglmeir,Zhi-Gang Chen
In this study, an efficient extraction technique using a combination of ultrasound and natural deep eutectic solvents (NADESs) was developed. Some basic physical properties, including viscosity, polarity, and solubility, of thirteen NADESs prepared from natural components were investigated systematically. Results show that the solubility of rutin increased in choline chloride- and glycerol-based NADESs by 660–1577 times compared to water. NADESs with high rutin extractability can be designed by combining NADESs components. A maximum of 9.5 mg/g rutin was extracted from tartary buckwheat hull with extraction efficiencies of 95%. NADESs can be recovered and recycled. In addition, the biocompatibility and biodegradability of the tested NADESs were also evaluated. The results demonstrated that these NADESs were excellent solvents with extremely low toxicities and favorable biodegradabilities. Our findings suggest that NADESs can be used as green solvents for the extraction of bioactive ingredients.
研究领域:
植物化学
·
食品科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2022
·Vol. 32
·期 1
·11-19
·
IF 3.231
Peng Wenping,Wang Nan,Wang Shunmin,Wang Junzhen,Bian Zixiu
The phenolic substances, antioxidant capacity, and enzyme inhibitory activity of germinated Fagopyrum tataricum (Tartary buckwheat) under different microwave and l -phenylalanine ( l -Phe) were investigated for the potential of enriching polyphenols. With the germination of seeds, the contents of total phenolics and total flavonoids increased, the antioxidant capacity and enzyme inhibitory activity were enhanced. The highest contents of total phenolics and total flavonoids in Tartary buckwheat sprouts were 17.41 mg GAE/g and 6.26 g RE/100 g DW (7 days), respectively. Correlation analysis and principal component analysis indicated that T 3 (microwave 250 W, 90 s; l -Phe 2.9 mmol/L) could effectively improve the content of polyphenols, enzyme inhibition activity and antioxidant capacity of Tartary buckwheat sprouts obviously. This study hopes to provide some new ideas for enriching phenolics and improving antioxidation of Tartary buckwheat sprouts.
研究领域:
食品科学
·
植物化学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Minglong Wang,Shunyu Li,Jiesheng Chen,Xiaoli Zhou,Yiming Zhou
The slow digestion of TBS is due to the interaction between starch and other components (especially flavonoids). This interaction can be enhanced during food processing. In the present study, the system of interaction of TBS with flavonoids was prepared. The effect of flavonoids on the physicochemical, structural and digestive properties of starch was studied. Infrared spectroscopy and X-ray diffraction analyses showed that buckwheat flavonoids formed complexes with starch through non-covalent bonds and increased starch crystallinity. Flavonoids can bind to the surface sites of starch digestive enzymes, changing the secondary structure of the enzyme, thereby inhibiting the activity of the enzyme. As a result, flavonoids eventually increased the content of resistant starch in Tartary buckwheat. The inhibitory effects of buckwheat flavonoids on α-amylase and α-glucosidase and their mechanisms were studied by computer simulation. The results showed that the flavonoids reduced the enzyme accessibility of starch and had better inhibitory effects on α-amylase and α-glucosidase, reducing the digestibility of the starch.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 11
·e15961
·
IF 2.19
Qianwen Ru,Sheng Geng,Chungang Chen,Guizhao Liang,Benguo Liu
Tartary buckwheat bran (TBB), which is rich in proteins, is the main waste of tartary buckwheat processing. To improve the value of TBB, the noncovalent and covalent Tartary buckwheat bran protein (TBBP)/rutin complexes were prepared, and their capacities to fabricate β-carotene nanoemulsions were compared. The results indicated that the covalent complex exhibited the highest emulsifying performance, and the corresponding nanoemulsion had the lowest droplet size and polymer dispersity index (PDI) and the highest absolute value of ζ-potential, which could remain stable for four weeks. The high–temperature–short–time treatment and freeze–thaw processing had little influence on this nanoemulsion. However, it was very sensitive to high salt concentrations. Compared with the nanoemulsion prepared by the noncovalent complex, it had higher protein and rutin concentrations at the oil-water interface, which explained the improved stability of β-carotene against high temperature and UV irradiation. Practical applications In this study, the fabrication and characterization of β-carotene nanoemulsion stabilized by the complexes of tartary buckwheat bran protein and rutin are introduced. It can provide a reference for the utilization of other low-value cereal proteins and prompt the development of nutraceutical delivery systems based on food-derived protein-polyphenol complexes.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 4
·625
·
IF 4.7
Ding-Tao Wu,Jing Lei,Jie Li,Mei-Mei Qu Mo,Wen-Bing Li,Yu-Jing Huang,Yi-Chen Hu,Ai-Li Wang,Liang Zou
Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications as functional or fortified food ingredients, both deep-eutectic-solvent-assisted extraction (DESE) and high-pressure-assisted deep eutectic solvent extraction (HPDEE) were used to efficiently and selectively extract pectic polysaccharides from Tartary buckwheat green leaves (TBP). The results revealed that both the DESE and HPDEE techniques not only improved the extraction efficiency of TBP but also regulated its structural properties and beneficial effects. The primary chemical structures of TBP extracted using different methods were stable overall, mainly consisting of homogalacturonan and rhamnogalacturonan-I (RG-I) pectic regions. However, both the DESE and HPDEE methods could selectively extract RG-I-enriched TBP, and the proportion of the RG-I pectic region in TBP obviously improved. Additionally, both the DESE and HPDEE methods could improve the antioxidant and anti-glycosylation effects of TBP by increasing its proportion of free uronic acids and content of bound polyphenolics and reducing its molecular weight. Moreover, both the DESE and HPDEE methods could partially intensify the immunostimulatory effect of TBP by increasing its proportion of the RG-I pectic region. These findings suggest that DES-based extraction techniques, especially the HPDEE method, can be promising techniques for the efficient and selective extraction of RG-I-enriched TBP.Keywords:Tartary buckwheat;deep eutectic solvent;high-pressure processing;rhamnogalacturonan-I-enriched pectic polysaccharide;biological activity
研究领域:
食品科学
·
生物技术
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 5
·951
·
IF 5.2
Xinxin Ding,Xiaoping Li,Qiling Cai,Zhen Ma,Tian Ren,Xinzhong Hu
This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%,w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%,w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)2promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)2, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)2reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G′) value was observed in the complexes when Ca(OH)2was added. Results of in vitro digestion revealed that Ca(OH)2retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)2during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)2on improving the quality of rutin riched Tartary buckwheat products.Keywords:Tartary buckwheat;starch-rutin complex;calcium hydroxide;pre-gelatinization;co-gelatinization;physicochemical properties;digestibility
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Small
·
2025
·
IF 12.1
Dan Li,Gaoyang Yi,Guifang Cao,Adam C. Midgley,Yongli Yang,Dan Yang,Wenguang Liu,Yujuan He,Xiaolin Yao,Guoliang Li
The utilization of plant-derived exosome-like nanovesicles (ELNs) as nanocarriers for oral delivery of bioactives has garnered significant attention. However, their distinctive lipid membrane composition may result in elevated membrane permeability within the gastrointestinal environment, leading to the leakage of carried bioactives. Inspired by the concept of projectile design, Tartary buckwheat-derived ELNs (TB-ELNs) based dual-carriers are fabricated by loading chlorogenic acid (CGA) into the cores and bonding selenium nanoparticles (SeNPs) to the lipid membrane. The results indicate that SeNPs bond markedly augments the membrane rigidity, and therefore enhances the stability of TB-ELNs and the retention rate of the loaded CGA during gastrointestinal digestion. In vitro and in vivo studies indicates that the TB-ELNs based dual-carriers are internalized by epithelial cells and transcytosis via the endoplasmic reticulum, and show the synergistic regulatory effect on high-fat diet-induced hyperglycemia in the intestine-liver axis. These results may be attributed to the fact that SeNPs combination reduces the gastrointestinal degradation of the carried bioactives. Moreover, SeNPs with antioxidant property can protect ELNs and their carried bioactives from oxidative damage, thereby enhancing their biological activities. Collectively, this study offers a new strategy to develop highly efficient oral delivery systems for bioactives to alleviate hyperglycemia and diabetes.
研究领域:
食品科学
·
生物医学工程
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Huiling Yan,Hongxu Chen,Juan Liu,Tian Yao,Mengying Xia,Qingxia Liao,Ludong Huang,Wanjie Li,Yu Song,Lianxin Peng,Jianglin Zhao,Liang Zou,Gang Zhao
s γ-Aminobutyric acid (GABA), a main inhibitory neurotransmitter, is essential for various biofunctions but is inadequately synthesized by the body. Tartary buckwheat (TB), with its medicinal and culinary uses, is a potential GABA source, yet its natural GABA content is low. Herein, the application of pyridoxal phosphate (PLP) led to a significant increase in GABA content, reaching 3.82 g kg -1 in PLP-treated germinated TB (PLP-GTB), which is a 9.67-fold increase compared to ungerminated TB (UTB). This elevation in GABA was associated with the activation of glutamate decarboxylase (GAD), an increase in the substrate glutamate (Glu), and the up-regulation of key gene expression ( GAD , GS1/2 and GOGAT ). Furthermore, PLP-GTB displayed the strongest inhibitory effect on angiotensin-converting enzyme (ACE) activity and exhibited the highest levels of DPPH and ABTS radical scavenging capabilities. Collectively, our findings present a strategy for GABA enrichment in TB, potentially enhancing its anti-hypertensive and antioxidant properties.
研究领域:
农业
·
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2016
·Vol. 93
·期 8
·1127-1136
·
IF 1.505
Zhang Zhen,He Caian,Zhu Ruixue,Shen Jing,Yu Yueli,Peng Qiang,Gao Jinfeng,Li Yunlong,Wang Min
Black tartary buckwheat oils (BTBOs) were extracted from five major industrial tartary buckwheat cultivars grown under similar agronomical activities and environmental conditions. These oils were characterized for the bioactive compounds containing fatty acids, β-carotene, lutein, α-, β-, δ- and γ-tocopherol, and for their antioxidant properties. The total tocopherol contents that were obtained ranged from 704.66 to 1156.19 mg/kg, with γ-tocopherol (588.98–977.91 mg/kg) as the main component. The concentration of lutein ranged from 253.14 to 429.63 mg/kg, which was almost ten times higher than that of β-carotenoid (46.71–69.2 mg/kg), indicating that black tartary buckwheat seed oils were a good source of lutein. The predominant fatty acids were unsaturated oleic acid (C18:1) (35.27–40.61 %) and linoleic acid (C18:2) (38.25–42.90 %). Excellent values of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), diammonium salt (ABTS) radical scavenging activities were obtained and the highest oxygen radical absorbance capacity (ORAC) value of 13.89 mmol Trolox equiv/g oil was detected in the variety of Chuanqiao No. 1, which was clearly separated by principal component analysis (PCA) on the basis of the highest content of tocopherols and carotenoids. Moreover, the correlation analysis showed that tocopherols and carotenoids were the major contributors to the antioxidant activities of the BTBOs. This study demonstrates that lipophilic extraction in the tartary buckwheat seed contains many interesting bioactive compounds, which are beneficial for human health.
研究领域:
食品科学
·
营养学
·
植物化学
·
农业化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Jin Wang,Jie Li,Xiao Luo,Mei-Mei Qu Mo,Jing Feng,Wen-Bing Li,Huiling Yan,Yi-Chen Hu,Liang Zou,Ding-Tao Wu
Tartary buckwheat sprout is commonly consumed as salads and healthy vegetables, which is rich in pectic polysaccharides. Nevertheless, the knowledge about pectic polysaccharides extracted from Tartary buckwheat sprouts (TBSP) are still limited. To facilitate the potential applications of TBSP as fortified ingredients or healthy foods, the impacts of conventional hot water extraction (CHW), deep eutectic solvent (DES)-assisted extraction (DEE), and high pressure-assisted DES extraction (HPDEE) on their structural and biological properties were evaluated. Compared with the CHW method, our findings revealed that both DEE and HPDEE methods could obviously promoted the yields of TBSP and regulated their structural properties, resulting in the improvement of their biological functions. Especially, the HPDEE method could obviously decreased the molecular mass, apparent viscosity, and esterification degree of TBSP, while notably increased the uronic acids and bound flavonoids. Indeed, the HPDEE method could remarkedly enhance the antioxidant, anti-glycosylation, and immunostimulatory activities of TBSP probably via reducing its molecular mass and degree of esterification, and increasing its free uronic acids and bound flavonoids. These findings reveal that the HPDEE method has good potentials for selectively extracting distinctive TBSP with superior biological functions.
研究领域:
食品科学
·
药理学
·
生物化学
·
植物科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）