Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites

Abstract

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.

Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption

“…Protein-phenolic interactions partially mask the anti-radical activity of phenolic compounds by blocking their reactive groups [ 31 ]. Theoretically, these changes in the structure of antioxidant compounds affect their reaction with radicals, potentially leading to an underestimation of the total antioxidant capacity of the product [ 32 ].…”

“…However, our results are superior to the previous study with microencapsulated phenolic compounds of jussara ( Euterpe edulis Martius ) fruit [ 17 ] and tartary buckwheat ( Fagopyrum tataricum Gaertn .) [ 32 ].…”

Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum

“…Tartary buckwheat is cultivated on the Himalayan mountains and elsewhere in the world, mainly in China, Korea, Nepal, Bhutan, and Europe (Ukraine, Russia, Sweden, Luxemburg, Slovenia, Italy, Serbia, Bosnia, and Herzegovina) [ 13 ]. In Bosnia and Herzegovina, Tartary buckwheat is mainly cultivated as a mixed crop with common buckwheat [ 14 ].…”

Molecular Shield for Protection of Buckwheat Plants from UV-B Radiation

“…Tartary and common buckwheat are cultivated plants in the Himalayan mountains, and elsewhere in the world, mainly in China, Korea, Japan, India, Nepal, Bhutan, Pakistan, Kazakhstan, in Europe (Russia, Ukraine, Belarus, Latvia, Lithuania, Estonia, Sweden, Poland, Czech Republic, Italy, Slovakia, Slovenia, Bosnia and Herzegovina, Croatia, Hungary, Italy), Tanzania, South Africa, the United States, Canada, and Brazil [ 4 ].…”