Diversity in Seed Storage Proteins and Their Genes in Buckwheat

Chrungoo, Nikhil K.; Dohtdong, Lashaihun; Chettry, Upasna

doi:10.1016/b978-0-12-803692-1.00031-6

Cited by 7 publications

(10 citation statements)

References 53 publications

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“…Resistant starch is the part of starch that is not digested by human enzymes before entering the colon. The amount of resistant starch is affected by the composition of the starch, in terms of its high amylose content, and depending on ecological and genetic factors [ 21 , 22 , 23 ]. In Tartary buckwheat variety Xinong9920, starch peak viscosity was 2121 cP, and in the same conditions the peak viscosity of variety Xinong9940 was significantly less, namely 1928 cP [ 22 ].…”

Section: Resistant Starchmentioning

confidence: 99%

Tartary Buckwheat in Human Nutrition

Luthar

Golob

Germ

et al. 2021

Plants

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.

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Section: Resistant Starchmentioning

confidence: 99%

Tartary Buckwheat in Human Nutrition

Luthar

Golob

Germ

et al. 2021

Plants

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“…Seed storage proteins in buckwheat are mainly water and saline soluble, in contrast to gluten-containing cereals [ 16 , 17 , 18 ]. Buckwheat grain proteins consist of up to 50 to 60% albumins and glutelins [ 19 ].…”

Section: Quality Of Buckwheat Protein Compared To Soybean and Cerementioning

confidence: 99%

Breeding Buckwheat for Increased Levels and Improved Quality of Protein

Luthar

Zhou

Golob

et al. 2020

Plants

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Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.

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“…Більшу частину загального білка насінини гречки становлять запасні білки, які відіграють важливу роль як джерело азоту у живленні проростків на початкових фазах розвитку [4,5]. Запасні білки включають два основних класи: солерозчинні глобуліни і водорозчинні альбуміни [4].…”

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“…Запасні білки включають два основних класи: солерозчинні глобуліни і водорозчинні альбуміни [4]. Альбуміни мають коефіцієнт седимента-ції від 1,7-2S, тоді як глобуліни мають коефіцієнт седиментації в межах 7S i 8S, що притаманне для віциліноподібних білків, і коефіцієнт седиментації від 11 до 13S, характерний для легуміноподібних білків [5]. Встановлено, що найістотнішою фракцією білків гречки є 13S глобулін, що складає близько 33% від запасних білків насінини [6].…”

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“…Встановлено, що найістотнішою фракцією білків гречки є 13S глобулін, що складає близько 33% від запасних білків насінини [6]. Він складається з двох неідентичних субодиниць: більшої масою 32-43 kDa і другої -23-25 kDa, які зв'язані дисульфідними зв'язками [5]. Також порівняно недавно ідентифіковано мінорні класи 8S глобулінів та 2S альбумінів, що становлять близько 6,5% від загального білка насінини [6,7].…”

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Polymorphism of storage proteins of common backwheat (Fagopyrum esculentum Moench.) in groups of varieties with different flower color

Zaika¹,

Козуб²,

Созинов³

et al. 2019

Fakt. eksp. evol. org.

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Aim. To establish the presence of polymorphism and differences in variants of the protein spectrum of buckwheat seed storage proteins in groups of varieties with different colors of the flower corolla. Methods. Electrophoresis using the Laemmli method in 17.5% of the separating PAAG gels, visualization and identification of the spectrum variants. Results. The common variants of the electrophoretic spectrum for all groups of buckwheat varieties and the heterogeneity of each of the studied groups of genotypes are revealed. By frequency of variants of electrophoretic spectrum between groups of varieties were detected statistically significant differences and reliable predominance of individual variants in green-flower morphotypes of buckwheat were established. Conclusions. Differences in frequency of occurrence of variants of electrophoretic spectrum in different morphotypes of buckwheat indicate the probable processes of preservation of individual adaptive alleles of genes of seed storage proteins, which occurred in populations when varieties under the pressure of breeding process. Keywords: edible buckwheat, spare proteins, globulins, albumins, polymorphism.

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Diversity in Seed Storage Proteins and Their Genes in Buckwheat

Cited by 7 publications

References 53 publications

Tartary Buckwheat in Human Nutrition

Tartary Buckwheat in Human Nutrition

Breeding Buckwheat for Increased Levels and Improved Quality of Protein

Polymorphism of storage proteins of common backwheat (Fagopyrum esculentum Moench.) in groups of varieties with different flower color

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