Purification and characterization of the rutin-degrading enzymes in tartary buckwheat seeds

Yasuda, Toshitaka; Nakagawa, Hiroki

doi:10.1016/0031-9422(94)85012-7

Cited by 103 publications

(78 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…2004), prav tako pa se v literaturi tradicionalno omenja tudi njena medicinsko terapevtska vrednost (Ma in sod. 2001, Yasuda 2001, Zhao in sod. 2001, 2004a.…”

Section: Splošno O Ajdiunclassified

See 1 more Smart Citation

Izhodišča za raziskave učinkov flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn.) / Starting points for the study of the effects of flavonoids, tannins ...

Vombergar

Škrabanja²,

Luthar³

et al. 2017

FBG

View full text Add to dashboard Cite

IZVLEČEKIzhodišča za raziskave učinkov flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn. ) V svetu in v Sloveniji uporabljamo za hrano predvsem dve vrsti ajde, navadno ajdo (Fagopyrum esculentum) in tatarsko ajdo (Fagopyrum tataricum). Zanimanje za ajdo se je povečalo zaradi njene prehranske vrednosti. Za razliko od žit, pri katerih primanjkuje lizina, so beljakovine ajde zelo kakovostne, s primerno aminokislinsko sestavo glede na potrebe ljudi. Poleg kakovostnih beljakovin je pomembna vsebnost flavonoidov (rutina in kvercetina), vsebnost mineralnih elementov, prehranskih vlaknin, pa tudi zmožnost uspevanja v mejnih območjih kmetijske pridelave. Eden od razlogov za priljubljenost pridelovanja ajde je odpornost ajde proti patogenom in boleznim ter uspešno tekmovanje z rastjo plevelov. Torej je ajda primerna za ekološko pridelovanje. Ajdovo zrnje nima glutena, zato je varno za ljudi s celiakijo, ki lahko uživajo le brezglutensko hrano. Uporaba zrnja in moke tatarske ajde v prehrani se v novejšem času povečuje zaradi visoke vsebnosti rutina v primerjavi z navadno ajdo. Tatarsko ajdo so vsaj 200 let že pridelovali v Sloveniji, se je pa pridelovanje prenehalo v drugi polovici 20. stoletja. V nekaterih predelih Bosne in Hercegovine ter v mejnem območju Islek (severni Luksemburg, Westeifel v Nemčiji in obmejno območje Belgije) so bila še nedavno edina območja v Evropi s pridelavo tatarske ajde za prehrano ljudi. V zadnjih desetih letih se pridelovanje tatarske ajde vrača tudi v Slovenijo. ABSTRACT Starting points for the study of the effects of flavonoids, tannins and crude proteins in grain fractions of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum Gaertn.)Two species of buckwheat are mainly used around the world and in Slovenia: common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum).The renewed interest in buckwheat is based on its nutritional value. Unlike cereals, which are deficient in lysine, buckwheat has excellent protein quality due to a balanced essential amino acid composition. Emphasised are the high protein quality, the concentration of flavonoids (rutin and quercetin), mineral elements and dietary fibre, and the ability to grow in marginal areas. One of the reasons for its popularity is the relative resistance of buckwheat to pest and diseases, and the ability to repress weeds. Buckwheat is thus suitable for ecological cultivation. It does not contain gluten proteins, so it is safe for people who require gluten-free diet (coeliac disease). Tartary buckwheat grain and flour are recently increasingly used in preparing dishes due to its even much higher content of rutin in comparison with common buckwheat. Tartary buckwheat has been cultivated to some extent in Slovenia for centuries, but this ceased before the end of the 20 th century. Some parts of Bosnia and Herzegovina, and the cross-border region Islek -which includes northern Luxemb...

show abstract

“…2004), prav tako pa se v literaturi tradicionalno omenja tudi njena medicinsko terapevtska vrednost (Ma in sod. 2001, Yasuda 2001, Zhao in sod. 2001, 2004a.…”

Section: Splošno O Ajdiunclassified

“…2004). Yasuda (2001) ugotavlja, da zrna tatarske ajde vsebujejo veliko količino rutina, pa tudi encimov, ki razgrajujejo rutin. Ugotavlja, da se rutin ob dodatku vode v moko hitro razgradi v kvercetin.…”

Section: Uv Sevanje In Ajdaunclassified

Izhodišča za raziskave učinkov flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn.) / Starting points for the study of the effects of flavonoids, tannins ...

Vombergar

Škrabanja²,

Luthar³

et al. 2017

FBG

View full text Add to dashboard Cite

show abstract

“…Family 1 -glucosidases are implicated in the hydrolysis of variousglucosides to release physiologically active aglycones. 3) In some cases, -glucosides are further modified at the C-6 position of the hydroxy group of the glucose by a O-glycosidic bond with various monosaccharides, such as glucose, xylose, arabinose, apiose, and rhamnose, resulting in the synthesis of disaccharide glycosides such as -primeverosides (6-O--D-xylopyranosyl--D-glucopyranosides), 4,5) -gentiobiosides (6-O--D-glucopyranosyl--D-glucopyranosides), 6) -vicianoside (6-O--Larabinopyranosyl--D-glucopyranoside), 7,8) -acuminoside (6-O--D-apiofuranosyl--D-glucopyranoside), 9) and -rutinoside (6-O--L-rhamnopyranosyl--D-glucopyranoside) 10) respectively. These disaccharide glycosides are usually resistant to hydrolysis by -glucosidases (monoglucosidase), and thus, some plants contain diglycosidases specific to disaccharide-glycosides.…”

mentioning

confidence: 99%

Expression and Biochemical Characterization of β-Primeverosidase and Application of β-Primeverosylamidine to Affinity Purification

Saino

Mizutani

Hiratake

et al. 2008

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

“…Our results were consistent with previous reports (Li, Li, Ding, & Park, 2008; Qin, Wu, Yao, & Ren, 2013), showing that rutin content was increased by steam‐treating soaked buckwheat materials. Rutin in buckwheat was hydrolyzed in a few minutes upon addition of water because of the presence of rutin‐degrading enzymes in Tartary buckwheat seed (Yasuda & Nakagawa, 1994) and flavonol 3‐glucosidase in Tartary buckwheat testa (Suzuki, Honda, Funatsuki, & Nakatsuka, 2002). However, activities of these enzymes are completely inhibited at 80–85°C (Suzuki et al., 2002; Yasuda & Nakagawa, 1994).…”

Section: Resultsmentioning

confidence: 99%

“…Rutin in buckwheat was hydrolyzed in a few minutes upon addition of water because of the presence of rutin‐degrading enzymes in Tartary buckwheat seed (Yasuda & Nakagawa, 1994) and flavonol 3‐glucosidase in Tartary buckwheat testa (Suzuki, Honda, Funatsuki, & Nakatsuka, 2002). However, activities of these enzymes are completely inhibited at 80–85°C (Suzuki et al., 2002; Yasuda & Nakagawa, 1994). Steaming might inhibit rutin degradation and a catalytic reverse shift reaction of rutin‐synthesizing could take place, thus increasing the extraction of flavonoids from the material (Barber & Behrman, 1991).…”

Section: Resultsmentioning

confidence: 99%

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Park

Nguyen

Lee

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

show abstract

Purification and characterization of the rutin-degrading enzymes in tartary buckwheat seeds

Cited by 103 publications

References 27 publications

Izhodišča za raziskave učinkov flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn.) / Starting points for the study of the effects of flavonoids, tannins ...

Izhodišča za raziskave učinkov flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn.) / Starting points for the study of the effects of flavonoids, tannins ...

Expression and Biochemical Characterization of β-Primeverosidase and Application of β-Primeverosylamidine to Affinity Purification

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Contact Info

Product

Resources

About