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Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenol...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8999605/ https://www.ncbi.nlm.nih.gov/pubmed/35409281 http://dx.doi.org/10.3390/ijms23073923 |
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author | Kreft, Ivan Germ, Mateja Golob, Aleksandra Vombergar, Blanka Bonafaccia, Francesco Luthar, Zlata |
author_facet | Kreft, Ivan Germ, Mateja Golob, Aleksandra Vombergar, Blanka Bonafaccia, Francesco Luthar, Zlata |
author_sort | Kreft, Ivan |
collection | PubMed |
description | Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products. |
format | Online Article Text |
id | pubmed-8999605 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89996052022-04-12 Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites Kreft, Ivan Germ, Mateja Golob, Aleksandra Vombergar, Blanka Bonafaccia, Francesco Luthar, Zlata Int J Mol Sci Review Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products. MDPI 2022-04-01 /pmc/articles/PMC8999605/ /pubmed/35409281 http://dx.doi.org/10.3390/ijms23073923 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Kreft, Ivan Germ, Mateja Golob, Aleksandra Vombergar, Blanka Bonafaccia, Francesco Luthar, Zlata Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites |
title | Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites |
title_full | Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites |
title_fullStr | Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites |
title_full_unstemmed | Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites |
title_short | Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites |
title_sort | impact of rutin and other phenolic substances on the digestibility of buckwheat grain metabolites |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8999605/ https://www.ncbi.nlm.nih.gov/pubmed/35409281 http://dx.doi.org/10.3390/ijms23073923 |
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