Article
Chemistry, Applied
Lovro Sinkovic, Doris Kokalj Sinkovic, Vladimir Meglic
Summary: The study found that Tartary buckwheat has better antioxidant properties compared to common buckwheat, with differences observed in antioxidant potential, total phenolic content, and total flavonoid content among different fractions. In terms of mineral composition, the bran fraction contained most of the major minerals and trace minerals.
Article
Plant Sciences
Magdalena Zaranek, Renee Perez-Perez, Anna Milewska-Hendel, Alexander Betekhtin, Ewa Grzebelus
Summary: This study successfully established a protoplast-to-plant system in Tartary buckwheat, a valuable crop with high nutritional importance. The protoplast isolation approach and supplementation of a culture medium effectively stimulated cell division and further development of protoplast cultures, leading to plant regeneration.
Article
Chemistry, Applied
Hongyou Li, Qiuyu Lv, Ake Liu, Jiarui Wang, Xiaoqian Sun, Jiao Deng, Qingfu Chen, Qi Wu
Summary: This study compared the seed metabolomes of Tartary buckwheat and common buckwheat, revealing significant differences in metabolic profiles between the two species; both are rich in metabolites beneficial to human health, with non-flavonoids metabolites also contributing to Tartary buckwheat's higher health-promoting value.
Article
Agriculture, Multidisciplinary
Jie Shi, Guoqiang Tong, Qiang Yang, Mingquan Huang, Hong Ye, Yuancai Liu, Jihong Wu, Jinglin Zhang, Xiaotao Sun, Dongrui Zhao
Summary: The key odorants of tartary buckwheat were identified for the first time using a sensory-directed flavor analysis approach. 49 aroma-active components were detected, with geranylacetone, phenethyl alcohol, and beta-damascone having the highest flavor dilution factors. The overall aroma of tartary buckwheat was successfully simulated by mixing 16 odorants with their natural concentrations.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Plant Sciences
Tatsuro Suzuki, Toshikazu Morishita, Shigenobu Takigawa, Takahiro Noda, Koji Ishiguro, Shiori Otsuka
Summary: This study developed a simple and rapid method for detecting rutinosidase in Tartary buckwheat. The method uses UV light and alum-flavonoid complexation to distinguish between normal and trace rutinosidase seeds and detect rutinosidase activity in dough. These methods are promising for detecting and preventing contamination by rutinosidase, especially in food processing factories.
Article
Multidisciplinary Sciences
Yan Wang, Zhixiu Guan, Chenggang Liang, Kai Liao, Dabing Xiang, Juan Huang, Chunyu Wei, Taoxiong Shi, Qingfu Chen
Summary: This study selected the first hybrid rice-Tartary buckwheat variety "Mikuqiao18" and conducted agronomic and metabolomics analysis. The results showed that M18 had lower yield per plant but better taste quality, higher levels of flavonoids, and beneficial 4-aminobutyric acid for human health.
SCIENTIFIC REPORTS
(2022)
Article
Biochemistry & Molecular Biology
Jinghuan Li, Xiaohua Li, Caihua Jia, Dahui Liu
Summary: The NAC transcription factor FtNAC10 is involved in plant stress responses and may regulate stress tolerance or development in F. tataricum through the ABA signaling pathway.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Minsol Choi, Jiwon Yoon, So Hwi Yang, Jae Kwang Kim, Sang Un Park
Summary: In this study, the optimal conditions for the hairy root culture of Salvia plebeia were determined, and its growth and accumulation of phenolic compounds were evaluated. The results showed that hairy roots cultured under optimal conditions exhibited enhanced phenolic compound accumulation and antioxidant activity, making them potential sources of antioxidants.
Article
Chemistry, Applied
Jana Pexova Kalinova, Iveta Maresova, Jan Triska, Nadezda Vrchotova
Summary: The distribution and content differences of lignans in common millet, common buckwheat, tartary buckwheat, and amaranth plants were analyzed using LC-MS. Roots had the highest lignan content in common buckwheat, tartary buckwheat, and common millet, while stems were the richest part in amaranth. Tartary buckwheat roots contained significantly higher lignan content compared to amaranth stems or common buckwheat roots. The dominant lignan varied between the different plants and plant parts. Lignin content in roots, stems, and leaves was influenced by the growing season. Varietal differences also affected lignan levels in common millet and common buckwheat.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Plant Sciences
Minsol Choi, Ramaraj Sathasivam, Bao Van Nguyen, Nam Il Park, Sun-Hee Woo, Sang Un Park
Summary: In this study, an efficient protocol for the culture of adventitious and hairy roots of Tartary buckwheat was developed. Different concentrations of auxins were used to induce root formation. The hairy roots showed high expression of phenolic pathway genes and accumulated a greater amount of phenolic compounds compared to other root types.
Article
Food Science & Technology
Yuling Wu, Zhanming Li, Hui Zhu, Run Zi, Fang Xue, Yue Yu
Summary: Tartary buckwheat has attracted more attention due to its unique chemical composition and higher efficacy in disease prevention. However, counterfeiting and adulteration of Tartary buckwheat with common buckwheat is common, leading to consumer harm and market disruption. This study used metabolomics technology to develop a new and simple identification method for Tartary buckwheat and common buckwheat, revealing differential metabolic pathways between the two. This research has important implications for quality control of related agricultural products.
Article
Food Science & Technology
Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, Monica Laureati
Summary: This study characterized gluten-free porridge-type formulations prepared using corn and buckwheat flour, finding that products containing Tartary buckwheat were darker, firmer, and had a higher intensity of bitter taste and astringency. The impact of buckwheat species was more significant at 30% and 40% levels, indicating that lower additions may mask the differences between the species. The gathered information could support the food industry in reformulating products with buckwheat.
Article
Chemistry, Applied
Jingwei Hu, Xiaoping Li, Zhiyuan Cheng, Xin Fan, Zhen Ma, Xinzhong Hu, Guiling Wu, Yanan Xing
Summary: The study investigated the effects of gaseous ozone treatment on Tartary buckwheat starch, revealing that appropriate treatment time enhanced the starch's order structure while over treatment led to degradation. Additionally, ozone-treated starch showed higher gelatinization enthalpy and better viscoelasticity.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yiming Zhou, Wanjuan Jin, Mengjie Duan, Xuanming She, Siyi Zhu, Xiaoli Zhou, Jiayi Song, Dongqi Zhu
Summary: In this study, the physicochemical properties and protein structure changes of dough fermented by different strains were explored to effectively reduce the allergenicity of Tartary buckwheat. The fermentation of Lactococcus taiwanensis and Pediococcus pentosaceus showed promising results in reducing the allergenicity of Tartary buckwheat, which was closely related to the changes in protein conformation.
Article
Plant Sciences
Shubham Nilkanth Rahmatkar, Anil Kumar Rana, Rajneesh Kumar, Damanpreet Singh
Summary: This study investigated the neuroprotective effects of Fagopyrum tataricum seed extract against acrylamide-induced neurotoxicity. The extract showed anti-inflammatory and antioxidant properties, improved locomotor deficits, and reduced oxidative stress. It prevented neurotoxicity by suppressing Gsk-3 beta-mediated oxidative stress.
JOURNAL OF ETHNOPHARMACOLOGY
(2024)
Article
Chemistry, Multidisciplinary
Yeon Bok Kim, Md Romij Uddin, Min-Ki Lee, Sun-Ju Kim, Haeng Hoon Kim, Jai-Heon Lee, Sang Un Park
ASIAN JOURNAL OF CHEMISTRY
(2014)
Article
Agronomy
Md Romij Uddin, Sang Un Park, Franck E. Dayan, Jong Yeong Pyon
PEST MANAGEMENT SCIENCE
(2014)
Article
Biochemistry & Molecular Biology
Xiaohua Li, Md Romij Uddin, Woo Tae Park, Yeon Bok Kim, Jeong Min Seo, Sun-Ju Kim, Ill-Sup Nou, Jeongyeo Lee, HyeRan Kim, Sang Un Park
PROCESS BIOCHEMISTRY
(2014)
Article
Green & Sustainable Science & Technology
Uttam Kumer Sarker, Md. Salahuddin Kaysar, Md. Romij Uddin, Md. Alamgir Hossain, Sabry Hassan, Mohamed M. Hassan
Summary: Bangladesh is primarily an agricultural country where agriculture in the char areas faces challenges such as climate risks, lack of resources, and underdeveloped markets. By studying cropping patterns and proposing adjustment strategies, solutions can be provided to improve production conditions for local farmers.
Article
Plant Sciences
Uzzal Somaddar, Hridoy Chandra Dey, Sarah Khanam Mim, Uttam Kumer Sarker, Md Romij Uddin, Nasar Uddin Ahmed, Mohammad Golam Mostofa, Gopal Saha
Summary: Silicon application can improve salt tolerance in rice, especially in salt-sensitive cultivars.
Article
Biology
Md Salahuddin Kaysar, Uttam Kumer Sarker, Sirajam Monira, Md Alamgir Hossain, Md Sabibul Haque, Uzzal Somaddar, Gopal Saha, Apurbo Kumar Chaki, Md Romij Uddin
Summary: Understanding the link between root morphological traits and yields is crucial for improving crop management. In this study, a pot experiment was conducted to evaluate root traits and grain yield performance of 13 rice cultivars. Considerable variations were observed among cultivars in root traits, total dry matter, and grain yield. Cluster analysis and principal component analysis identified promising cultivars with favorable root traits, total dry matter, and yield performance.
Article
Environmental Sciences
Md. Salahuddin Kaysar, Uttam Kumer Sarker, Sirajam Monira, Md. Alamgir Hossain, Nadira Mokarroma, Uzzal Somaddar, Gopal Saha, S. S. Farhana Hossain, Apurbo Kumar Chaki, Md. Romij Uddin
Summary: The presence of water or the degree of soil saturation directly affects the root development and function in rice. A pot investigation was conducted to test the response of root traits and yield components of boro rice varieties under different irrigation regimes. The study revealed a decline in root attributes at lower soil saturation levels and observed an increase in root number, length, volume, dry matter, and grain yield under saturated condition.
Article
Biology
Md Salahuddin Kaysar, Uttam Kumer Sarker, Sirajam Monira, Md Alamgir Hossain, Uzzal Somaddar, Gopal Saha, S. S. Farhana Hossain, Nadira Mokarroma, Apurbo Kumar Chaki, Md Sultan Uddin Bhuiya, Md Romij Uddin
Summary: Nitrogen is essential for plant root growth and grain yield. A pot experiment with three boro rice varieties and four N doses was conducted to assess their relationship. Results showed that Binadhan-10 had the best root characteristics and highest yield at higher N levels.
Article
Green & Sustainable Science & Technology
Md. Salahuddin Kaysar, Uttam Kumer Sarker, Sirajam Monira, Md. Alamgir Hossain, Uzzal Somaddar, Gopal Saha, Apurbo Kumar Chaki, Abeer Hashem, Elsayed Fathi Abd Allah, Md Romij Uddin
Summary: The relationship between rice root morphology and potassium (K) has a significant impact on the growth and development of rice as well as its yield. In this study conducted at the net house of the Department of Agronomy at the Bangladesh Agricultural University, different rice varieties (Binadhan-10, Hira-2, and BRRI dhan29) were treated with different doses of K fertilizers. The results showed that the dose of 65 kg K ha(-1) significantly improved root traits and yield. However, further increase in K dosage did not lead to an increase in root traits and yield. A positive correlation was observed between yield and all root traits except root porosity. Therefore, a dose of 65 kg K ha(-1) can be recommended for satisfactory yield when cultivating Binadhan-10 at the field level.
Article
Agronomy
Md. Salahuddin Kaysar, Uttam Kumer Sarker, Sinthia Afsana Kheya, Ahmed Khairul Hasan, Md. Alamgir Hossain, Uzzal Somaddar, Gopal Saha, Apurbo Kumar Chaki, Abeer Hashem, Elsayed Fathi Abd-Allah, Md. Romij Uddin
Summary: Irrigation and fertilizer have significant effects on rice root traits and yield. A pot experiment was conducted in the boro season of 2021-2022 to investigate the effects of different irrigation, potassium, and nitrogen conditions on root parameters and yield of the rice variety Binadhan-10. The results showed that the saturation condition with K-65 and N-140 had the best performance in terms of root parameters, and grain yield was highest under this combination. Therefore, Binadhan-10 can be successfully cultivated with K-65 and N-140 under saturation conditions.
Article
Green & Sustainable Science & Technology
Rigyan Gupta, Mohammad Joyel Sarkar, Md. Shafiqul Islam, Md. Romij Uddin, Israt Jahan Riza, Sirajam Monira, Farhana Zaman, Ahmed Khairul Hasan, A. K. M. Mominul Islam, Abeer Hashem, Graciela Dolores Avila-Quezada, Javid A. Parray, Elsayed Fathi Abd Allah, Uttam Kumer Sarker
Summary: In the hill regions of Bangladesh, where cultivable land is limited, efficient land use is necessary to increase crop output. Through a field experiment, incorporating mustard and mungbean into a rice-based cropping pattern was found to significantly improve yield and farmer income. The modified cropping pattern resulted in a higher rice equivalent yield compared to the existing cropping patterns, and the gross margin was significantly higher as well. Mustard and mungbean cultivation in hilly areas can bring quick economic returns and may be introduced on a large scale in Khagrachhari district.
Article
Agriculture, Multidisciplinary
Ok Jae Won, Min Young Eom, Young Tae Kim, Md. Shahidul Haque Bir, Tae Seon Park, Md. Romij Uddin, Taek-Keun Oh, Yoshiyuki Shinogi, Kee Woong Park
JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY
(2017)
Review
Pharmacology & Pharmacy
Jae Kwang Kim, Nazia Tabassum, Md. Romij Uddin, Sang Un Park
ORIENTAL PHARMACY AND EXPERIMENTAL MEDICINE
(2016)
Article
Agriculture, Multidisciplinary
Taek-Keun Oh, Md. Romij Uddin, Jeung Ju Lee, Yoshiyuki Shinogi, Kee Woong Park
JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY
(2015)
Article
Agriculture, Multidisciplinary
Sung Min Han, Taek-Keun Oh, Md. Romij Uddin, Yoshiyuki Shinogi, Bumkyu Lee, Chang-Gi Kim, Kee Woong Park
JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY
(2015)