Article
Chemistry, Applied
Jaecheol Kim, Ryun Hee Kim, Keum Taek Hwang
Summary: The aim of this study was to determine the changes in flavonoids in common buckwheat and Tartary buckwheat during growth. It was found that Tartary buckwheat flowers had higher levels of rutin, while common buckwheat flowers had higher levels of quercitrin. These findings provide information for the use of buckwheat plants as a source of functional foods.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Lovro Sinkovic, Matjaz Dez, Rok Kopinc, Vladimir Meglic
Summary: This study aimed to investigate the variations in macro/microelements, nutrients, and bioactive components in grain and stone-milled fractions of common and Tartary buckwheat. The results showed that bioactive compounds were higher in Tartary buckwheat, and the elemental compositions were similar between the two buckwheat species. Differences were observed in the elemental compositions among different milling fractions. Harvest year did not significantly impact the parameters analyzed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jianxiong Hao, Jiaxin Li, Dandan Zhao
Summary: The study found that low concentrations of slightly acidic electrolysed water can significantly enhance the accumulation of bioactive substances in buckwheat and increase antioxidant and alpha-glucosidase inhibitory capacities on the 7th day. Additionally, SAEW with lower ACC had less adverse impact on the growth of buckwheat.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Ivan Kreft, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Francesco Bonafaccia, Zlata Luthar
Summary: Tartary buckwheat is a crop grown in Asia and Europe, known for its high content of rutin and other phenolic compounds. These compounds have an impact on digestion and can contribute to the functional and health-promoting properties of buckwheat products.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Applied
Yiming Zhou, Hongyan Duan, Jiesheng Chen, Sijia Ma, Minglong Wang, Xiaoli Zhou
Summary: Tartary buckwheat's rutin and quercetin inhibit non-enzymatic glycosylation and show antioxidant activity. They can suppress the formation of non-enzymatic glyco-sylation products and reduce protein oxidation.
Article
Chemistry, Applied
Libo Wang, Lijuan Wang, Zaigui Li, Yanxiang Gao, Steve W. Cui, Tongtong Wang, Ju Qiu
Summary: The study found that the interactions of rutin and quercetin with Tartary buckwheat starch significantly affected the properties of the starch, with rutin showing a stronger impact at a dose of 6%. Various analyses revealed that rutin enhanced the aggregation and gel formation of starch more effectively than quercetin.
Article
Food Science & Technology
Jinwoo Yang, Junsoo Lee, Jeehye Sung
Summary: Acid treatment enhances the antioxidant activity of tartary buckwheat by converting flavonoid glycosides into their aglycones. It also shows inhibitory effects on the generation of intracellular reactive oxygen species, lipid accumulation, adipogenic factors, and inflammatory mediators. Noodles made with acid-treated tartary buckwheat flours exhibit significantly improved antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sabbi Jan, Javaid Ahmad, Mohd Masarat Dar, Aijaz A. Wani, Inayatullah Tahir, Azra N. Kamili
Summary: The study optimized and validated an analytical method for separating and quantifying rutin and quercetin in buckwheat, showing high accuracy and linearity. The optimal analytical conditions were found to be a mobile phase consisting of methanol and methanol:water:acetic acid, flow rate 1.3 ml/min, and column temperature 30 degrees C.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Agronomy
Ivan Kreft, Aleksandra Golob, Mateja Germ
Summary: Tartary buckwheat, originated in the Himalayan area, is rich in flavonoid metabolites rutin and quercetin. The flavonoids can pass the blood-brain barrier and improve brain function by enhancing blood flow to the brain. Breeding efforts for Tartary buckwheat focus on maintaining high nutritional quality and improving growth habits.
Article
Food Science & Technology
Renyong Tang, Mingzhu Xie, Yuting Bai, Ping Yang, Feng Zhang, Xiulan Guo
Summary: This study found that thermal treatments such as steaming and oven-drying, stir-frying, and roasting can effectively reduce the activity of rutin-degrading enzymes and increase the rutin content in tartary buckwheat. Among these treatments, steaming in combination with oven-drying showed the best results in retaining total flavonoids and rutin content in both buckwheat and noodles, and improving their quality traits.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
M. P. Thanushree, M. L. Sudha, Asha Martin, T. Vanitha, Crassina Kasar
Summary: This study investigated the impact of milling methods and improvers on the quality and nutritional properties of buckwheat noodles. The results showed that whole groat flour buckwheat noodles had a lighter color, finer texture, higher fiber content, and higher rutin content compared to fine flour buckwheat noodles. Adding gluten powder reduced cooking loss, while guar gum and xanthan gum increased water absorption capacity. The combination of emulsifiers had a better effect on overall quality. Whole groat flour buckwheat noodles had higher levels of dietary fiber, digestible starch, resistant starch, polyphenols, flavonoids, and minerals. The most abundant essential amino acids were leucine, phenylalanine, and lysine. This study confirmed the use of high buckwheat levels in producing buckwheat noodles with enhanced nutritional profile.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Ivan Kreft, Alena Vollmannova, Judita Lidikova, Janette Musilova, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Darja Kocjan Acko, Zlata Luthar
Summary: Tartary buckwheat and common buckwheat are adapted to grow in harsh conditions of high altitudes. The synthesis of UV-B defense metabolites, including flavonoids and rutin, is genetically conditioned and depends on the intensity of ultraviolet radiation. These substances are formed in the leaves and flowers of both buckwheat species, while the concentration of rutin in Tartary buckwheat grain is significantly higher. Flavonoids have protective functions against pests and diseases in plants and also play an important role in human nutrition and the prevention of chronic diseases.
Article
Agricultural Engineering
Xiuye Wei, Xinlin Zhao, Songhua Long, Qingmei Xiao, Yuan Guo, Caisheng Qiu, Huajiao Qiu, Yufu Wang
Summary: This study investigated the effects of different LED light qualities on the growth and cannabinoid synthesis of hemp. Results showed that LED2 and LED5 could effectively promote hemp growth and increase CBD content. LED2 and LED5 may be good choices for indoor farming of hemp targeted for higher CBD yield.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Review
Plant Sciences
Ivan Kreft, Aleksandra Golob, Blanka Vombergar, Mateja Germ
Summary: Tartary buckwheat is a mountainous crop originating from Western China and also cultivated in other parts of Asia and Central Europe. It has a high content of flavonoids, specifically rutin and quercetin, which have been found to have preventative effects against chronic diseases. The processing technique used on Tartary buckwheat affects the bioactivities of its groats, with hydrothermal treatment being a traditional method that prevents the conversion of rutin to quercetin. This research highlights the importance of understanding processing techniques and their impact on the bioactive compounds in Tartary buckwheat.
Article
Food Science & Technology
Susanna Buratti, Gabriella Giovanelli, Simona Benedetti, Alessandra Marti
Summary: This study investigated the impact of gelatinization on the sensory traits of common and Tartary buckwheat flours and their phenolic composition. The results showed that gelatinization decreased the total phenolic content and antioxidant activity, and led to the hydrolysis of rutin into quercetin. Gelatinization at lab scale resulted in reduced bitterness and astringency, and a less intense aromatic profile. In contrast, the industrially gelatinized sample showed minimal changes and had a sensory profile similar to the raw sample.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Min-Jeong Kim, Eun-Sang Hwang, Kwan Joong Kim, Sungho Maeng, Ho Jin Heo, Ji-Ho Park, Dae-Ok Kim
Summary: This study found that EGCG can alleviate scopolamine-induced learning and memory impairments and improve brain function. This may be achieved through mechanisms such as improving cholinergic function and reducing oxidative stress.
Article
Chemistry, Applied
Mi-Seon Kim, Young Sung Jung, Davin Jang, Chi Heung Cho, Sang-Hoon Lee, Nam Soo Han, Dae-Ok Kim
Summary: This study evaluated the antioxidant capacity, bioaccessibility, and bioavailability of 12 soy isoflavones (SIs). The results showed that SIs were stable under gastric digestion conditions but unstable under small intestinal digestion conditions for acetyl and malonyl conjugates. SI aglycones had higher permeability and cellular accumulation than their glucosides. A small amount of intact SI conjugates were found in the cell and in the basolateral side of each Transwell.
Article
Food Science & Technology
Briana M. Nosal, Junichi R. Sakaki, Dae-Ok Kim, Ock K. Chun
Summary: The brewing methods and types of coffee can affect the antioxidant capacity of coffee consumers, with capsule coffee showing higher total phenolic content and antioxidant capacity.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Review
Food Science & Technology
Ahmad Rois Mansur, Sang Gil Lee, Bong-Han Lee, Sang Gyu Han, Sung-Won Choi, Won-Jae Song, Tae Gyu Nam
Summary: Phenolic compounds in common buckwheat sprouts have been shown to possess various health benefits, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. HPLC coupled with a UV-visible detector and/or MS is the most commonly used analytical method for determining the phenolic profile.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Sun Hye Hwang, JaeHwan Lee, Tae Gyu Nam, Minseon Koo, Yong Sun Cho
Summary: The study observed significant changes in the physicochemical properties and microorganism communities of aged beef during refrigerated storage, including exceeded VBN values, fluctuations in various microbial populations, and contributions of volatile substances and amino acids to high VBN levels.
FOOD SCIENCE & NUTRITION
(2022)
Article
Integrative & Complementary Medicine
Eun-Sang Hwang, Ga-Young Choi, Kwan Joong Kim, Min-Jeong Kim, Seok Lee, Jin-Won Lee, Dae-Ok Kim, Ji-Ho Park
Summary: Vitamin C (VC) can lower blood pressure in spontaneously hypertensive rats (SHRs) by directly targeting ACE I production and may improve endothelial function, with the frequency of administration affecting its effectiveness.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE
(2022)
Article
Food Science & Technology
Young Sung Jung, Nho-Eul Song, Ji Yeon Choi, Sun Hye Hwang, Minseon Koo, Tae Gyu Nam
Summary: The study evaluated the effects of different sorbents on removing pigments from kale extracts, and found that a sorbent combination based on Z-Sep+ effectively improved pigment removal capacity while maintaining high pesticide recovery rates and low matrix effects.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Young Sung Jung, Hyoung-Geun Kim, Seon Min Oh, Dae Young Lee, Cheon-Seok Park, Dae-Ok Kim, Nam-In Baek
Summary: Using amylosucrase from Deinococcus geothermalis, alpha-linked glucosylation of Soybean isoflavone aglycones (SIAs) was achieved, resulting in 13 alpha-linked glucosyl SIAs with confirmed colors in solution. The structures of the compounds were identified using mass spectrometry and multidimensional nuclear magnetic resonance spectroscopy. The study suggests a strategy for the synthesis of bioactive compounds with enhanced water solubility through alpha-linked glucosylation, with the products attached to the C-4 ' of SIAs found to be more water-soluble than those attached to the C-7 and/or beta-linkages.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Kwan Joong Kim, Eun-Sang Hwang, Min-Jeong Kim, Chan-Su Rha, Myoung Chong Song, Sungho Maeng, Ji-Ho Park, Dae-Ok Kim
Summary: The study demonstrated the cognitive-enhancing effect of Pinus densiflora Sieb. et Zucc. bark extract (PBE). PBE improved cognitive impairment in rats through its antioxidant properties and enhancement of long-term potentiation (LTP) induction in organotypic hippocampal slices.
Article
Chemistry, Applied
Chan-Su Rha, Eun Kyu Jang, Jong Suk Lee, Ji-Sung Kim, Min-Ji Ko, Sol Lim, Gun Hwan Park, Dae-Ok Kim
Summary: A study was conducted on the chemical constituents of soybean leaves and their correlations across phenotypes, growing periods, and cultivation areas using targeted metabolomics and machine learning models. The distribution of isoflavones and flavonols was found to be influenced by the growing period and cultivation area, and the neural network model showed the best predictive capacity for the differences in soybean leaves.
Article
Food Science & Technology
Ga-Young Choi, Kwan Joong Kim, Ho-Sub Park, Eun-Sang Hwang, Jae-Min Cho, Hyun-Bum Kim, Dae-Ok Kim, Ji-Ho Park
Summary: The study investigated the potential anti-atopic dermatitis (AD) effects of a herbal combination of Lithospermum erythrorhizon (LE), Houttuynia cordata (HC), and Spirodela polyrhiza (SP). Through ultra-high-pressure liquid chromatography (UHPLC)-Orbitrap mass spectrometer (MS), a total of 42 compounds were identified in LE, HC, SP, and the combined herb extract of LE, HC, and SP (LHS). The LHS showed increased concentration of flavonoid glycosides compared to individual extracts, and effectively inhibited the key characteristics of AD such as epidermal thickness increase, mast cell proliferation, and immunoglobulin E release.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Young Sung Jung, Hyunbin Seong, Nam Soo Han, Dae-Ok Kim
Summary: Soybean is an important crop and a significant dietary source of isoflavones. Understanding the bioaccessibility and bioavailability of soy isoflavones is crucial for comprehending their bioactivities. This review evaluates reports using in vitro methods to study the bioavailability of soy isoflavones and discusses how their molecular structures influence their bioactivities.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Eun-Ha Park, Inil Lee, Gi-Cheol Park, Seung-Ju Lee, Kwan Joong Kim, Jisuk Yun, Dae-Ok Kim
Summary: Canola meal, a by-product of canola oil processing, has antioxidant and skin anti-aging effects. This is due to the bioactive compounds found in canola meal, particularly the antioxidative phenolics present in canola meal extract (CME).
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Young Sung Jung, Hyoung-Geun Kim, Seon Min Oh, Dae Young Lee, Cheon-Seok Park, Dae-Ok Kim, Nam-In Baek
Summary: Soybean isoflavone aglycones (SIAs) have low water solubility in the human body. By glycosylation, SIAs can obtain structural diversity and change their physicochemical properties, including water solubility. The alpha-linked glucosylation of SIAs was achieved using amylosucrase from Deinococcus geothermalis. 13 alpha-linked glucosyl SIAs were obtained and their structures were identified by mass spectrometry and multidimensional nuclear magnetic resonance spectroscopy. The glucosylated SIAs attached to C-4' were found to be more water-soluble than those attached to C-7 and/or beta-linkages.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Min Young Um, Minseok Yoon, Minji Kim, Jonghoon Jung, Seonghui Kim, Dae-Ok Kim, Suengmok Cho
Summary: This study aimed to investigate the effects and underlying mechanisms of curcuminoids and their constituents on the sleep-wake cycle of mice. The results showed that curcuminoids reduced sleep latency and increased sleep duration by interacting with H1R. These findings suggest the potential importance of curcuminoids in treating insomnia.
