Present status and future perspectives of breeding for buckwheat quality

Abstract

Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and processing has supported local economies and is deeply related to the culture of some regions. Buckwheat has many unique traits as a food, with a good flavor and color. In addition, buckwheat is also a healthy food because it contains bioactive compounds that have anti-oxidative, anti-hypertensive, and anti-obesity properties. Therefore, breeding of buckwheat for quality is an important issue to be addressed. Compared to other crops, there is still a lack of basic information on quality, including bioactive compounds generation and enhancement. However, some mechanisms for modifying and improving the quality of buckwheat varieties have recently been identified. Further, some varieties with improved quality have recently been developed. In this review, we summarize the issues around buckwheat quality and review the present status and future potential of buckwheat breeding for quality.

Treasure from garden: Bioactive compounds of buckwheat

“…On the other hand, buckwheat seeds and groats constitute about 10.9% and 7.3% dietary fiber, respectively, indicating that dietary fiber is mainly present in the outer seed cover including seed coat and hull ( Li, 2019 ). On contrary, the total dietary fiber counted 6.7–9.1%, while the soluble fiber is 4.3–6.5%, and the insoluble fiber is 2.3–3.2% in whole buckwheat flour ( Suzuki, Noda, Morishita, Ishiguro, Otsuka, & Brunori, 2020 ).…”

“…Resistant starches are smaller in buckwheat (2–15 μm) compared with other crops like 12.2 μm in maize, 18 μm in tapioca and 30.5 μm in potato ( Ahmed et al, 2013 , Li, 2019 ). The starch contains 20–30% amylose and 70–85% amylopectin in buckwheat, which depends on the species and variety ( Suzuki et al, 2020 ). Common buckwheat flours contain higher amount of resistant starch compared to Tartary buckwheat flours ( Zhu, 2016 ).…”

“…Common buckwheat flours contain higher amount of resistant starch compared to Tartary buckwheat flours ( Zhu, 2016 ). Dietary fiber can protect from diabetes (particularly type 2 diabetes), hyperglycaemia, hypercholesterolaemia, heart disease, obesity and some kinds of cancer, particularly colon cancer ( Ahmed et al, 2013 , Dziedzic et al, 2018 , Suzuki et al, 2020 ).…”

“…The fagopyritols present in Tartary buckwheat is 11-fold of free d - chiro -inositol ( Wu et al, 2018 ). In buckwheat, six fagopyritols have been identified namely A1, A2, A3, B1, B2, and B3 ( Suzuki et al, 2020 ), among these A1 and B1 are the principal fagopyritols ( Wu et al, 2018 , Zhu, 2016 ). Fagopyritols act as an insulin mediator so it is beneficial for treating Non-Insulin Dependent Diabetes Mellitus (NIDDM) disorder and Polycystic Ovarian Syndrome (PCOS) ( Jing et al, 2016 , Suzuki et al, 2020 ).…”

“…In buckwheat, six fagopyritols have been identified namely A1, A2, A3, B1, B2, and B3 ( Suzuki et al, 2020 ), among these A1 and B1 are the principal fagopyritols ( Wu et al, 2018 , Zhu, 2016 ). Fagopyritols act as an insulin mediator so it is beneficial for treating Non-Insulin Dependent Diabetes Mellitus (NIDDM) disorder and Polycystic Ovarian Syndrome (PCOS) ( Jing et al, 2016 , Suzuki et al, 2020 ). Furthermore, d - chiro -inositol could have capabilities to reduce blood pressure, glucose concentration, and plasma triglycerides in humans ( Zhu, 2016 , Li, 2019 ).…”