Buckwheat as a Source of Rutin

Couch, James F.; Naghski, J.; Krewson, C. F.

doi:10.1126/science.103.2668.197

Cited by 78 publications

(28 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The total quercetin was determined after acid hydrolysis of its glycosides. Quercetin rutoside (rutin), is the major flavonoid in buckwheat tissue (Couch et al 1946;Matsui et al 2008) The results of our studies show that the level of quercetin released from its glycosides was slightly higher in cotyledons than in hypocotyls of common buckwheat. Among applied doses of MJ only the lowest (10 -8 M) slightly stimulated the biosynthesis of quercetin.…”

Section: Resultsmentioning

confidence: 60%

The effect of methyl jasmonate vapors on content of phenolic compounds in seedlings of common buckwheat (Fagopyrum esculentum Moench)

et al. 2011

View full text Add to dashboard Cite

The effect of methyl jasmonate (MJ) vapors on content of phenolic compounds: free phenolic acids, total quercetin, and total phenolics in etiolated buckwheat seedlings were studied. The data presented show that low concentration of MJ (10 -8 M) had no influence on trans-cinnamic acid (CA), but stimulated the accumulation of chlorogenic acid in hypocotyls and cotyledons of buckwheat seedlings. A moderate dose of MJ (10 -6 M) did not change the level of chlorogenic acid in the hypocotyls and cotyledons, but CA synthesis was promoted in cotyledons, whereas in hypocotyls no significant effect was found. Highest concentration of MJ (10 -4 M) caused small decline of CA in hypocotyls, but large stimulation of the acid production in cotyledons was noted. MJ had stimulatory effect on caffeic acid forming, but inhibited synthesis of vanillic acid in hypocotyls and cotyledons. Lowest concentration of MJ (10 -8 M) elicited accumulation of quercetin glycosides in both studied tissues of buckwheat seedlings, however at higher doses (10 -6 and 10 -4 M) did not affect the flavonol level. The obtained results suggest that nonequivalent influence of methyl jasmonate on the phenolics composition can be a result of various mechanisms of MJ uptake, transforming and/or its translocation in buckwheat hypocotyls and cotyledons. Decline of anthocyanins level in buckwheat hypocotyls caused by MJ cannot be explained by enhanced accumulation of quercetin glycosides or free phenolic acids, but probably by synthesis of other unknown phenolic compounds.

show abstract

Section: Resultsmentioning

confidence: 60%

The effect of methyl jasmonate vapors on content of phenolic compounds in seedlings of common buckwheat (Fagopyrum esculentum Moench)

et al. 2011

View full text Add to dashboard Cite

show abstract

“…Cereal Research Communications 44, 2016 matory, and the improvement of plasma cholesterol, hypertension and diabetes (Couch et al 1946;Steadman et al 2001a;Milde et al 2004;Qin et al 2010;Choi et al 2015;Giménez-Bastida and Zieliński 2015). Therefore, buckwheat is recognized as an important raw material for functional food source in many countries, including China and Japan (Ötles and Cagindi, 2006;Bystrická et al 2011;Chen, 2012;Ahmed et al 2014).…”

Section: Liang Et Al: Characteristics Of High-yield Buckwheatmentioning

confidence: 99%

Characteristics of the grain-filling process and starch accumulation of high-yield common buckwheat ‘cv. Fengtian 1’ and tartary buckwheat ‘cv. Jingqiao 2’

Liang¹,

Song²,

Guo³

et al. 2016

Cereal Research Communications

View full text Add to dashboard Cite

High-yield common buckwheat 'cv. Fengtian 1' (FT1) and tartary buckwheat 'cv. Jingqiao 2' (JQ2) were selected to investigate the characteristics of the grain-filling process and starch accumulation of high-yield buckwheat. FT1 had an average yield that was 43.0% higher than that of the control 'cv. Tongliaobendixiaoli' (TLBDXL) in two growing seasons, while JQ2 had an average yield that was 27.3% higher than that of the control 'cv. Chuanqiao 2' (CQ2). The Richards equation was utilized to evaluate the grain-filling process of buckwheat. Both FT1 and JQ2 showed higher values of initial growth power and final grain weight and longer linear increase phase, compared with respective control. These values suggest that the higher initial increasing rate and the longer active growth period during grain filling play important roles to increase buckwheat yield. Similar patterns of starch, amylose and amylopectin accumulation were detected in common buckwheat, leading to similar concentration of each constituent at maturity in FT1 and TLBDXL. Tartary buckwheat showed an increasing accumulation pattern of amylose in developing seeds, which differed from that of starch and amylopectin. This pattern led to a significant difference of the concentrations of amylose and amylopectin at maturity between JQ2 and CQ2, the mechanisms of which remained unclear. Nevertheless, both FT1 and JQ2 showed increased starch, amylose, and amylopectin accumulation during the physiological maturity of grains. The results suggest that prolonging the active grain-filling period to increase carbohydrate partitioning from source to seed sink can be an effective strategy to improve buckwheat yield.

show abstract

“…The flavonoid rutin is widely distributed throughout the plant kingdom (Sando et al, 1924;Couch et al, 1946;Haley et al, 1954;Fabjan et al, 2003). Notably, buckwheat is the only cereal known to contain rutin in its seeds.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

Suzuki

Morishita

Takigawa

et al. 2015

FSTR

View full text Add to dashboard Cite

The rutin content of dough made with 'Manten-Kirari', a new Tartary buckwheat variety with tracerutinosidase activity and minimal bitterness, was assessed in a time course study of rutin hydrolysis in doughs with various water contents and blending ratios of Tartary buckwheat flour. In the normal rutinosidase variety, 'Hokkai T8', the majority of rutin was hydrolyzed within 30 min of water addition, whereas about 90% of rutin remained in 'Manten-Kirari'. We also investigated the residual rutin ratio in white bread, butter enriched roll, pound cake and galette. With 'Hokkai T8', rutin was hydrolyzed almost completely in all foods tested, whereas 88.5%, 49.8%, 31.0% and 26.2% of rutin remained in 'Manten-Kirari'-containing pound cake, white bread, butter enriched roll and galette, respectively. Also, 'Hokkai T8' bread exhibited strong bitterness, whereas 'Manten-Kirari' foods showed minimal bitterness. These results indicate that 'Manten-Kirari' is a promising material for the production of rutinrich food products without bitterness.Keywords: tartary buckwheat, rutin, rutinosidase, quercetin, bitterness IntroductionThe flavonoid rutin is widely distributed throughout the plant kingdom (Sando et al., 1924;Couch et al., 1946; Haley et al., 1954;Fabjan et al., 2003). Notably, buckwheat is the only cereal known to contain rutin in its seeds. Rutin has a number of bioactive properties, such as strengthening of blood capillaries (Griffith et al., 1944;Shanno, 1946), and antioxidative (Jiang et al., 2007;Awatsuhara et al., 2010), antihypertensive (Matsubara et al., 1985 and alpha-glucosidase inhibitory effects (Li et al., 2009). For these reasons, buckwheat has been identified as a potential rutin-rich material for use in food products (Kreft et al., 2006;Ikeda et al., 2012).Among buckwheat species, Tartary buckwheat (Fagopyrum tataricum Gaertn.) contains approximately 100-fold higher levels of rutin in seeds than that found in common buckwheat. However, Tartary buckwheat seeds also display rutinosidase activity (Fig. 1), which is sufficiently high to hydrolyze the rutin present in buckwheat flour (approximately 1% _ 2% [w/w]) within a few minutes after the addition of water (Yasuda et al., 1992;Yasuda et al., 1994;Suzuki et al., 2002). Tartary buckwheat rutinosidase activity is attributable to at least two isozymes that possess similar characteristics (Yasuda et al., 1992, Yasuda et al., 1994, Suzuki et al., 2002, Suzuki et al., 2004. The investigation of rutin hydrolysis in foods such as bread and confectionaries has revealed that the majority of rutin contained in these foods is hydrolyzed as a result of rutinosidase activity (Brunori et al., 2010;Vogrincic et al., 2010;Brunori et al., 2013). In addition to possessing rutinosidase activity, the flour of Tartary buckwheat, also known as 'bitter buckwheat', is highly bitter, thereby limiting its potential use in food products. At least three bitter compounds have been reported in Tartary buckwheat dough (Kawakami, et al., 1995), and the mechanisms responsible for gene...

show abstract

Buckwheat as a Source of Rutin

Cited by 78 publications

References 3 publications

The effect of methyl jasmonate vapors on content of phenolic compounds in seedlings of common buckwheat (Fagopyrum esculentum Moench)

The effect of methyl jasmonate vapors on content of phenolic compounds in seedlings of common buckwheat (Fagopyrum esculentum Moench)

Characteristics of the grain-filling process and starch accumulation of high-yield common buckwheat ‘cv. Fengtian 1’ and tartary buckwheat ‘cv. Jingqiao 2’

Characterization of Rutin-rich Bread Made with ‘Manten-Kirari’, a Trace-rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.)

Contact Info

Product

Resources

About