Tartary Buckwheat: An Under-utilized Edible and Medicinal Herb for Food and Nutritional Security

Ruan, Jingjun; Zhou, Yuexia; Yan, Jun; Zhou, Meiliang; Woo, Sun–Hee; Weng, Wenfeng; Cheng, Jianping; Zhang, Kaixuan

doi:10.1080/87559129.2020.1734610

Cited by 54 publications

(31 citation statements)

References 50 publications

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“…Tartary buckwheat (or bitter buckwheat) is the most commonly cultivated species, which has a higher concentration of bioactive compounds, such as flavonoids and phenolics [ 4 , 5 , 6 ]. Tartary buckwheat is, therefore, an important coarse cereal and is expected to become the target of many future planting industries [ 7 ]. In China, Tartary buckwheat is cultivated at high altitude, mountainous regions, and harsh climatic conditions [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Zheng

Cao

et al. 2021

Molecules

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Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.

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Section: Introductionmentioning

confidence: 99%

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Zheng

Cao

et al. 2021

Molecules

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“…Tartary buckwheat (Fagopyrum tataricum L.), a dicotyledonous crop of the Polygonaceae family, is widely distributed in China, Russia, South Korea, Japan, Europe, and other regions [1,2]. For its high nutritional and medicinal value, it has received a lot of attention as a health food [3,4]. Compared with other cereals such as wheat, rice and corn, Tartary buckwheat is not only rich in protein, lipid, starch, dietary fiber, minerals, and vitamins, but also abundant in polyphenols represented by rutin, which play a positive role in the prevention and treatment of chronic and age-related diseases, such as hypertension, hyperlipidemia, hyperglycemia, and cardiovascular diseases [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Zhang

Chen

Geng

et al. 2021

Foods

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Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

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“…In Asia, Buckwheat is also traditionally cultivated for its medicinal properties having beneficial bioactive compounds like proteins, flavonoids, polysaccharides, saponins, polyphenols and fatty acids that are known to decrease the risk factors associated with cancer, cardiovascular diseases or hepatic problems (Ji et al 2019 ). Tartary Buckwheat is also known to reduce the incidence of hyperglycemia, hypertension and hyperlipidemia; efficiently avert and treat diabetes (Ruan et al 2020 ). It is also considered as an ideal health food for adults and the elderly.…”

Section: Introductionmentioning

confidence: 99%

Identification of Potential Peptide Inhibitors of ACE-2 Target of SARS-CoV-2 from Buckwheat & Quinoa

Rangaswamy

Ashok

Hanumanthappa

et al. 2021

Int J Pept Res Ther

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It is well established fact that peptides from various foods offer human health benefits displaying diverse functionalities. Millets considered as super foods is a major alternative in recent days for traditional diet being rich in proteins and fibre along with trace minerals and vitamins. In this connection, proteins from Buckwheat and Quinoa were digested by in vitro simulation digestion for the generation of peptides, analyzed by nLC-MS/MS and the functional annotations of the identified proteins/peptides were carried out. The study led to the identification of 34 small peptides and their parent proteins clustered into 4 gene functional groups and their localization prediction indicated their involvement in energy metabolism, transport and storage. Interestingly, the identified peptides maximally displayed DPP-IV and ACE inhibitions. The present study was extended to unravel ACE-2 inhibition targeting COVID-19 by selecting ACE-2-Spike binding domain for molecular docking studies. The NWRTVKYG interacted with the ACE-2-Spike interface displaying the feasible binding energy (− 213.63) and docking score (− 12.43) and the MD simulation revealed the ability of the peptide in stabilizing the protein-peptide composite. The present investigation thus establishes newer vista for food derived peptides having ACE-2 inhibitory potential as tentative strategy for SARS-CoV-2 therapeutics.

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Tartary Buckwheat: An Under-utilized Edible and Medicinal Herb for Food and Nutritional Security

Cited by 54 publications

References 50 publications

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Identification of Potential Peptide Inhibitors of ACE-2 Target of SARS-CoV-2 from Buckwheat & Quinoa

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