Anti-allergic action of buckwheat (Fagopyrum esculentum Moench) grain extract

Kim, Chang Deok; Lee, Won-Kyung; No, Kyong-Ok; Park, Sang-Ki; Lee, Minho; Lim, Seok Rhin; Roh, Seok-Seon

doi:10.1016/s1567-5769(02)00261-8

Cited by 44 publications

(22 citation statements)

References 29 publications

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“…Buckwheat has become more popular in many countries as a new healthy foodstuff (Fujimura, Minami, Watanabe, & Tadera, 2003;Gabrovska et al, 2002;Kreft, Strukelj, Gaberscik, & Kreft, 2002;Rapala, Ostrowska, Bednarczyk, Dulinski, & Kozik, 2003), but the occurrence of buckwheat allergy is also increasing in Asia and Europe (Kim et al, 2003;Nakamura & Yamaguchi, 1974;Wieslander et al, 2000), so authors have taken it up as the focus of this study. Many cases of buckwheat allergic subjects have been reported, and buckwheat might cause occupational asthma in noodle makers, bakers and packing workers (Davidson, Passero, & Settipan, 1992;De Maat-Bleeker & Stapel, 1998;Gö the, Wieslander, Ancker, & Forsbeck, 1983;Nakamura & Yamaguchi, 1974;Park & Nahm, 1996;Schumacher, Schmid, & Wü thrich, 1993;Takahashi, Ichikawa, Aihara, & Yokota, 1998;Wü thrich & Trojan, 1995).…”

Section: Detection Of Allergenic Proteins By Ige-immunoblottingmentioning

confidence: 99%

Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

Morita

Maeda

Sai

et al. 2006

Food Research International

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Section: Detection Of Allergenic Proteins By Ige-immunoblottingmentioning

confidence: 99%

Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

Morita

Maeda

Sai

et al. 2006

Food Research International

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“…Rutin and other polyphenols were able to attenuate endotoxin-induced airway contraction in isolated rat lungs (Nosratabadi et al 2003). A study on rodents has shown an anti-allergic effect of buckwheat grain extract, due to the inhibition of histamine release and cytokine gene expression in the mast cells (Kim et al 2003). Webster et al (1996) showed a protective role of rutin in DNA damage and repair enzymes in rats.…”

mentioning

confidence: 99%

Eating Buckwheat Cookies Is Associated with the Reduction in Serum Levels of Myeloperoxidase and Cholesterol: A Double Blind Crossover Study in Day-Care Centre Staffs

Wieslander

Fabjan

Vogrincic

et al. 2011

Tohoku J. Exp. Med.

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Buckwheat food is a good source of antioxidants, e.g. rutin, and other beneficial substances. Here we investigated the effects of the intake of common buckwheat (low rutin content) and tartary buckwheat cookies (high rutin content) on selected clinical markers. A double blind crossover study was performed among female day-care centre staffs (N = 62) from five day-care centres. Participants were randomly divided into two groups. The first group initially consumed four common buckwheat cookies per day (16.5 mg rutin equivalents/day) for two weeks, while the second group consumed four tartary buckwheat cookies per day (359.7 mg rutin equivalents/day). Then the groups switched their type of cookies and consumed them for another two weeks. We monitored selected clinical markers related to cardiovascular disease and lower airway inflammation, lung function, and subjective breathing difficulties in the staffs. Intake of tartary buckwheat cookies reduced the serum level of myeloperoxidase (MPO) by a factor 0.84 ( p = 0.02). When grouping the two types of buckwheat cookies together, there was a reduction of total serum cholesterol ( p < 0.001) and HDL-cholesterol ( p < 0.001) during the study period, with improved lung vital capacity ( p < 0.001). The degree of reduction in total and HDL cholesterol levels was similar in staffs with low and high body mass index (cut off 25). In conclusion, intake of tartary buckwheat cookies with high level of the antioxidant rutin may reduce levels of MPO, an indicator of inflammation. Moreover, intake of both types of buckwheat cookies may lower cholesterol levels.Keywords: antioxidant experiment; buckwheat; cholesterol; inflammation; lung function Tohoku J. Exp. Med., 2011, 225 (2), 123-130. © Tohoku University Medical PressThere is an increased interest in the beneficial health effects of dietary antioxidants intake, because they can help to prevent different types of diseases. Buckwheat is a good source of antioxidants, biologically high-valued amino acids (Krkoškova and Mrazova 2005;Jiang et al. 2007), dietary fiber (Bonafaccia et al. 2003), and minerals such as zinc, copper and manganese (Ikeda and Yamashita 1994). In Shanxi province, China, both common (Fagopyrum esculentum) and tartary (Fagopyrum tataricum) buckwheats are used to improve the health of patients with diabetes and cardiovascular diseases (Wieslander et al. 2000). A previous experimental buckwheat study concluded that intake of common buckwheat leaf tea could prevent further development of leg edema (Ihme et al. 1996), and a study by He et al. (1995) showed a cholesterol-lowering effect of buckwheat. However, there are very few studies on the health effects of buckwheat, especially buckwheat products in humans. Japanese studies indicate that some of the beneficial effects of buckwheat may be related to the low digestibility of buckwheat (Ikeda and Yamashita 1994). Skrabanja et al. (2001) reported beneficial effects of starch in common buckwheat with respect to insulin response. Buckwheat is also a good source of r...

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“…5,6) But buckwheat can also cause allergy and even anaphylaxis in a few subjects. [7][8][9] The first report about buckwheat hypersensitivity was published in 1909. 10) One globulin protein with a molecular mass of 22 kDa or 24 kDa from common buckwheat was considered to be a major allergen, 11) and its nucleotide sequence has been reported by Nair.…”

mentioning

confidence: 99%

Cloning, Expression, and Identification of Immunological Activity of an Allergenic Protein in Tartary Buckwheat

Wang

Chang

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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Anti-allergic action of buckwheat (Fagopyrum esculentum Moench) grain extract

Cited by 44 publications

References 29 publications

Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

Eating Buckwheat Cookies Is Associated with the Reduction in Serum Levels of Myeloperoxidase and Cholesterol: A Double Blind Crossover Study in Day-Care Centre Staffs

Cloning, Expression, and Identification of Immunological Activity of an Allergenic Protein in Tartary Buckwheat

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