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Sample records for buckwheat

  1. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 6

    International Nuclear Information System (INIS)

    Muramatsu, Nobuyuki; Ohhinata, Hiroshi; Karasawa, Hideyuki; Ohike, Terutake; Ito, Hitoshi.

    1989-01-01

    The effects of gamma irradiation at 0.2∼0.4 Mrad and condition for processing of buckwheat noodles on sensory quality and physical properties were investigated. The results were as follows: (1) Sensory evaluation of buckwheat noodles, prepared with the 70 % ratio of buckwheat flour, was decreased according to an increase of irradiation dose of buckwheat flour. Hardness and adhesiveness of buckwheat noodles caused by irradiation should be given large effect to the texture. Elasticity of buckwheat noodles was linearly decreased with increasing of irradiation dose of buckwheat flour, and elasticity of buckwheat noodles was decreased about 15 % by an increase of irradiation dose at 0.3 Mrad. (2) Maximum torque in Farinograph test was linearly decreased with increasing of irradiation dose of buckwheat flour, and maximum torque was decreased about 3 % by increasing of irradiation dose with 0.1 Mrad. (3) Sensory evaluation was also decreased by increasing content of irradiated buck wheat flour at 0.3 Mrad in noodles. Elasticity was increased and deflection was decreased with increasing of the ratio of irradiated buckwheat flour. (4) Sensory evaluation of buckwheat noodles was changed by water contents in buckwheat noodles. The best evaluation was obtained in the ratio of water added at 32 % and 30 % irradiated buckwheat flour at 0.3 Mrad in processing of buckwheat noodles. Maximum stress and elasticity at the bending test of a circular plate were decreased 20 or 10 % by increase with 2 % contents of water added. (author)

  2. Ancient whole grain gluten-free buckwheat snacks

    Science.gov (United States)

    Four kinds of whole grain Buckwheat snacks (gluten-free, low in fat and salt) were evaluated. The snacks were Buckwheat, Buckwheat-Turmeric, Buckwheat-Pepper and Buckwheat-Ginger. Turmeric and Ginger are very common ingredients of Asian cuisines. Turmeric and ginger have been reported to have heal...

  3. NUTRITIONAL AND HEALTH BENEFITS OF BUCKWHEAT

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    Martina Danihelová

    2012-10-01

    Full Text Available Buckwheat represents a raw material interesting in term of its nutritional and health beneficial suitability. Buckwheat grain is a source of valuable proteins, starch with low glycemic index or high amount of unsaturated fatty acids. It contains compounds with prophylactic value, too. Buckwheat is one of the richest sources of flavonoids. The highest content of dietary fibre is in bran fraction, where it counts for 40 %. Present phytosterols are usefull in lowering blood cholesterol. Buckwheat is better source of magnesium, potassium, phosphorus, zinc, manganese and copper than other cereals. Among vitamins the most abundant is pyridoxin. Buckwheat is effective in management of many diseases, mainly cardiovascular and digestion disorders, cancer, diabetes and obesity. In the last decades buckwheat is an interesting material not only for development of new functional foods, but for the preparation of concentrates with healing buckwheat components, too.doi:10.5219/206

  4. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 7

    International Nuclear Information System (INIS)

    Muramatsu, Nobuyuki; Karasawa, Hideyuki; Ohhinata, Hirosi; Ohara, Tadahiko; Ohike, Terutake; Ito, Hitosi; Isigaki, Isao.

    1990-01-01

    Effects of water activity and storage temperature on the extension of shelf-life of buckwheat noodles were investigated by enumeration of microorganisms prepared from irradiated buckwheat flour at 0.3 Mrad. The results were as follows: (1) The number of microorganisms in buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was 10 3 (cells/g). Microorganisms as in buckwheat noodles from irradiated buckwheat flour at 0.5 Mrad showed almost the same level. (2) The shelf-life of buckwheat noodles was extended by the combination of low storage temperature and lower water activity. The shelf-life of buckwheat noodles (water activity 1.0) prepared from non-irradiated buckwheat flour was about 2 days at 5degC, and about 7 days at 0degC. When buckwheat noodles were prepared from irradiated flour at 0.3 Mrad, its shelf-life was extended about 7 days at 5degC, and 30 days at 0degC. At a water activity of 0.95, the shelf-life of buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was extended to about 14 days at 5degC. At a water activity of 0.9 the shelf-life of buckwheat noodles from irradiated flour at 0.3 Mrad were extended to about 30 days at 5degC. (author)

  5. Plant guide: Parsnipflower buckwheat: Eriogonum heracleoides Nutt

    Science.gov (United States)

    Derek Tilley; Dan Ogle; Loren St. John

    2007-01-01

    Parsnipflower buckwheat is a perennial forb to subshrub with a branching woody stem. Leaves are covered with dense white hairs making the herbage appear a light green to blue-grayish color. The flowers are a creamy-yellow color and have six petals which are borne in simple or compound umbels. Plants of parsnipflower buckwheat can be distinguished from other closely...

  6. Antioxidant activity of wheat and buckwheat flours

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    Sedej Ivana J.

    2010-01-01

    Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

  7. Chemical composition of buckwheat plant parts and selected buckwheat products

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    Petra Vojtíšková

    2014-11-01

    Full Text Available Chemical composition plant parts (roots, stalks, leaves, blossoms of common buckwheat (Fagopyrum esculentum Moench and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3% and in peels (almost 8% and the highest moisture (nearly 11% was discovered in seeds. The lowest amount of crude protein (3.5% was found in peels, the highest crude protein amount (>13% in both flours and leaves (23%. The starch content (>50% in dry matter differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. The lowest amount of histidine was determined in all studied samples, except peels, the highest content of glutamic acid was determined in almost all samples, except peels. Whole-meal flour is very rich source of Ca and Fe. The content of these elements was 1172 mg.kg-1 and 45.9 mg.kg-1, respectively. On the other hand, the highest content of Pb (>1 mg.kg-1 was found in broken seeds. The greatest concentration of rutin was determined in blossoms and leaves (83.6 and 69.9 mg.g-1, respectively. On the other hand, the lowest concentrations of rutin were found in buckwheat products (generally less then 1 mg.g-1, i.e. in wholemeal flour, 702 μg.kg-1, the lowest almost 10 μg.kg-1 in pasta.

  8. Recent Progress in Perennial Buckwheat Development

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    Qing-Fu Chen

    2018-02-01

    Full Text Available Grains in the genus Fagopyrum have benefits to human health and are an excellent gluten-free raw material. Of all cereal foods, this genus has the highest total content of amino-acid nutrients necessary for humans; nutrients that are resistant to digestion (protein and starch resulting in their sustained release; higher dietary fiber content than key cereals, and is rich in a special healthy ingredient (flavonoids. Fagopyrum includes 24 species of which five are perennial. Among them, golden buckwheat (F.cymosum complex is the most important perennial buckwheat, which is not only used in Chinese medicine, but also has great potential in healthy food crop. In order to provide some clues for perennial crop studies and their industry development, this paper presents the state of perennial buckwheat research in terms of taxonomy; natural chemical products and pharmacological and health functions; genetics and evolution; breeding; and product development and utilization. The great advances such as successful interspecific crossing and its subsequent new perennial buckwheat varieties will speed up the development of the perennial buckwheat industry.

  9. Analysis of buckwheat production in the world and Serbia

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    Popović Vera

    2014-01-01

    Full Text Available During the period 2010-2011 about 2.113 million ha of buckwheat was sown annually worldwide. Average yield of buckwheat during the monitored period was 913 kg ha-1. Areas and average yield have a rising tendency. The most significant producers of buckwheat in the world are: China, Russia and Ukraine. In Serbia buckwheat is produced on small areas. The paper presents results of testing of four buckwheat varieties, produced on plots of the Institute for crops and vegetables as follows: Novosadska, Godijevo, Bamby and Češka. Analysis of average yield has shown that Novosadska variety produced statistically significant higher yield (2626 kg ha-1 compared to the other varieties tested (p <0.05. From the results shown we can see that buckwheat yield in Serbia is significantly higher compared with the world average yield, which tells us that this plant can be successfully produced in our agro-ecological conditions of growing.

  10. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 4

    International Nuclear Information System (INIS)

    Muramatsu, Nobuyuki; Oh-hinata, Hiroshi; Ohara, Tadahiko; Ohike, Terutake; Ito, Hitoshi.

    1988-01-01

    The effect of gamma irradiation for extension of shelf-life on buckwheat noodles was investigated from the number of microorganisms point of view by using noodles prepared by irradiated buckwheat flour or irradiated directly to fresh noodles in nylon pouch. The shelf-life of noodles prepared by irradiated buckwheat flour at 0.5 Mrad was extended 2∼2.5 times of compared with non-irradiated buckweat flour under the same condition of processing and storage temperature. Low temperature extended the shelf-life of noodles prepared by irradiated buckwheat flour at 0.5 Mrad for 7 to 8 days at 10deg C, which was extended 3∼5 times of shelf-life compared with storage at 25deg C. The shelf-life of direct-irradiated buckweat noodles at 1.0 Mrad was extended about 30 days at 25deg C. In the case of direct-irradiation to fresh buckwheat noodles at 0.5 Mrad, their shelf-life was extended about 30 days at 15deg C. (author)

  11. CYTOTOXIC AND ANTIOXIDANT ACTIVITY OF BUCKWHEAT HULL EXTRACTS

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    Martina Danihelová

    2013-02-01

    Full Text Available Buckwheat contains many prophylactic compounds that are concentrated mainly in outer layers of buckwheat grain. The aim of this study was to prepare buckwheat hull extracts. Ten buckwheat cultivars were screened for their antioxidant and anticancer properties. Total polyphenol content was determined using Folin-Ciocalteau's reagent. Antioxidant activity was established by the method of binding free radical DPPH. Cytotoxic properties were measured on human cervical cancer cells HeLa using mitochondrial cytotoxic test (MTT. Total polyphenol content ranged from 166.67 to 635.31 mg GAE/100 g DW. The highest content displayed tartary buckwheat cultivar Madawaska (0.64% of hulls weight. Among common buckwheat the richest in polyphenols were cultivars Bamby and KASHO-2. The best free radical binding antioxidant activity was found for cultivars with highest polyphenol content. This relationship was not observed for cytotoxic action on human cervical cancer cells. The best growth inhibitory activity on HeLa cancer cells displayed common buckwheat cultivars Bamby and KASHO-2 (up to 50%, extract concentration 100 µg/ml. This was not found for tartary buckwheat cultivar Madawaska.

  12. Ribonuclease activity of buckwheat plant (Fagopyrum esculentum cultivars with different sensitivities to buckwheat burn virus

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    Y. R. Sindarovska

    2014-06-01

    Full Text Available Ribonucleases (RNases are present in base-level amounts in intact plants, but this level is able to increase greatly under stress conditions. The possible cause for such an increase is protection against plant RNA-virus attack. Buckwheat burn virus (BBV is a highly virulent pathogen that belongs to Rhabdoviridae family. In our study, we have analyzed the correlation between RNase activity and resistance of different buckwheat cultivars to BBV infection. Two cultivars, Kara-Dag and Roksolana, with different sensitivities to BBV have been used. Kara-Dag is a cultivar with medium sensitivity to virus and Roksolana is a tolerant cultivar. It has been shown that the base level of RNase activity in Roksolana cultivar was in most cases higher than the corresponding parameter in Kara-Dag cultivar. Both infected and uninfected plants of Roksolana cultivar demonstrated high RNase activity during two weeks. Whereas infected plants of Kara-Dag cultivar demonstrated unstable levels of RNase activity. Significant decline in RNase activity was detected on the 7th day post infection with subsequent gradual increase in RNase activity. Decline of the RNase activity during the first week could promote the virus replication and therefore more successful infection of upper leaves of plants. Unstable levels of RNase activity in infected buckwheat plants may be explained by insufficiency of virus-resistant mechanisms that determines the medium sensitivity of the cultivar to BBV. Thus, plants of buckwheat cultivar having less sensitivity to virus, displayed in general higher RNase activity.

  13. Buckwheat-enriched wheat bread: National market placement possibilities

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    Sakač Marijana B.

    2015-01-01

    Full Text Available Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competition. Elements that affect the overall retail price of buckwheat-enriched wheat bread are given in details, along with SWOT analysis and marketing plan including target market, market supply and product marketing mix. According to all performed analyses it could be concluded that this product should be positioned on the national market, especially for people with special needs and requirements.

  14. Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

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    Sakač Marijana B.

    2015-01-01

    Full Text Available Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum Möench, which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms. [Projekat Ministarstva nauke Republike

  15. Complete Chloroplast Genome Sequence of Tartary Buckwheat (Fagopyrum tataricum and Comparative Analysis with Common Buckwheat (F. esculentum.

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    Kwang-Soo Cho

    Full Text Available We report the chloroplast (cp genome sequence of tartary buckwheat (Fagopyrum tataricum obtained by next-generation sequencing technology and compared this with the previously reported common buckwheat (F. esculentum ssp. ancestrale cp genome. The cp genome of F. tataricum has a total sequence length of 159,272 bp, which is 327 bp shorter than the common buckwheat cp genome. The cp gene content, order, and orientation are similar to those of common buckwheat, but with some structural variation at tandem and palindromic repeat frequencies and junction areas. A total of seven InDels (around 100 bp were found within the intergenic sequences and the ycf1 gene. Copy number variation of the 21-bp tandem repeat varied in F. tataricum (four repeats and F. esculentum (one repeat, and the InDel of the ycf1 gene was 63 bp long. Nucleotide and amino acid have highly conserved coding sequence with about 98% homology and four genes--rpoC2, ycf3, accD, and clpP--have high synonymous (Ks value. PCR based InDel markers were applied to diverse genetic resources of F. tataricum and F. esculentum, and the amplicon size was identical to that expected in silico. Therefore, these InDel markers are informative biomarkers to practically distinguish raw or processed buckwheat products derived from F. tataricum and F. esculentum.

  16. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 1

    International Nuclear Information System (INIS)

    Matsuhashi, Tetsujiro; Oh-hinata, Hiroshi; Muramatsu, Nobuyuki; O-hara, Tadahiko; Itoh, Hitoshi; Saito, Makoto.

    1986-01-01

    In an attempt to develop a feasible method for improving shelf-life extension of fresh 'soba' noodles, the usefulness of gamma irradiation was preliminarily investigated. Microorganism counts decreased to less than 10 2 per gram by irradiating gamma rays of 0.5 Mrad to buckwheat grains with hulls (Material I), industrially processed buckwheat flours (Material II), and uncooked 'soba' noodles packed in a plastic film bag (Material III). For Material II, the effective dose to decrease 90 % of the microorganism counts was 0.1 Mrad, and heat-resistant microorganism counts decreased to 10 or less per gram with gamma rays of 0.2 - 0.5 Mrad. Flavor in either Material II or Material III was not changed by irradiation; by contraries, enhanced 'soba'-like flavor was rarely observed. Although gamma-irradiation decreased the viscosity of Material II, it hardly exerted an effect on the process of making noodles. The texture of Material III became degraded by irradiation. The results suggest the feasibility of gamma irradiation in the use of inactivation of microorganisms. (Namekawa, K.)

  17. Decreasing radioactive cesium in lodged buckwheat grain after harvest

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    Katashi Kubo

    2016-01-01

    Full Text Available This study assessed soil contamination with high radioactive cesium (R–Cs concentration in buckwheat grains by lodging, and assessed the possibility of R–Cs reduction in grain through post-harvest preparation. Analysis of buckwheat grain produced in farmers’ fields and reports from farmers indicated that grain from fields that had lodging showed higher R–Cs than grain from fields with no lodging. A field experiment demonstrated that R–Cs in grain after threshing and winnowing (TW was about six times higher in lodged plants than in nonlodged plants. In lodged plants, R–Cs in grain was decreased to about one-fourth by polishing, and was decreased to about one-seventh by ultrasonic cleaning, compared with R–Cs in grain after TW. These results demonstrate that R–Cs of buckwheat grain of lodged plants can be decreased by removing soil from the grain surface by polishing and winnowing.

  18. Mycopopulations of grain and flour of wheat, corn and buckwheat

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    Plavšić Dragana V.

    2017-01-01

    Full Text Available According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harvesting, processing and storage. The aim of this work was to determine mold presence in grains and flour of wheat, corn and buckwheat. The determination of total number and identification of isolated genera and species of molds were the subject of this research. All samples were contaminated with the molds. The total number of molds per 100 cereal grains was between 60 cfu (wheat and 120 cfu (buckwheat. The total number of molds in the samples of flour ranged from 6.0x101 cfu/g in white wheat flour to 5.0 x102 cfu/g in buckwheat whole grain flour (DG18 medium. Eight fungal genera (Alternaria, Aspergillus, Cladosporium, Chrysonilia, Fusarium, Penicillium, Rhizopus and Scopulariopsis and fifteen species were isolated. The largest number of species of molds was isolated from the genus Aspergillus. About 66.7% of isolated fungi belonged to potentially toxigenic species. The results pointed out the necessity of grain surface treatment, preceding the milling of grains in wheat, corn and whole grain buckwheat flour production.

  19. An autoclave treatment reduces the solubility and antigenicity of an allergenic protein found in buckwheat flour.

    Science.gov (United States)

    Tomotake, Hiroyuki; Yamazaki, Rikio; Yamato, Masayuki

    2012-06-01

    The effects of an autoclave treatment of buckwheat flour on a 24-kDa allergenic protein were investigated by measuring reduction in solubility and antibody binding. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the intensity of the major bands, including that of the 24-kDa allergen, was reduced by the autoclave treatment. The protein solubility in buckwheat flour was variably decreased by the autoclave treatment. Enzyme-linked immunosorbent assay analysis using a monoclonal antibody specific for buckwheat 24-kDa protein showed that the reactivity of protein extracts (10 μg/ml) from buckwheat flour was lowered by the autoclave treatment. The autoclave treatment may reduce the major allergen content of buckwheat. Future studies will determine if autoclaving treatments affect the allergenicity of the 24-kDa buckwheat protein.

  20. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

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    A. Selimović

    2014-01-01

    Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.

  1. CHOICE OF EFFICIENT METHOD OF ADDING FLOUR FROM BUCKWHEAT BRAN

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    E. I. Ponomareva

    2015-01-01

    Full Text Available Nowadays the production of functional bakery products for therapeutic and preventive nutrition is of current importance. The problem of providing the population with functional products can be solved by enriching the recipes with vitamins, dietary fiber, micro and macronutrients. At the chair of "Technology of baking, confectionery, pasta and grain processing" of Voronezh State University of Engineering Technologies the recipe of no-salt bread from mixture of baker’s first grade wheat flour and whole-grain wheat with adding buckwheat bran flour, that increases the nutrition value of the product, has been developed. Flour from buckwheat bran is characterized by a high-scale balance of the content of essential amino acids, good digestibility, rich in vitamins (especially B vitamins, PP, dietary fiber, minerals (potassium, calcium, magnesium, iron. The use of buckwheat flour from the bran in bread production stimulates the creation of favorable intestinal microflora, normalizes blood sugar level, and excretes toxins, toxic salts and heavy metals from the body. We have conducted a research on how to make the rational choice of method of adding buckwheat bran flour enricher into dough from a mixture of first grade wheat flour and whole-grain wheat, compressed yeast and potable water, thus ensuring high and stable physical and chemical characteristics and the quality of the end product. Also, we have discovered that the bakery product prepared on tight sponge with addition of enricher has much better organoleptical properties in comparison with the others. Bread is characterized by a pleasant taste and flavour, elastic porous crumb. It has been found that the consumption of 100 g of a mixture of no-salt bread from first grade wheat flour and whole-grain with adding buckwheat bran flour will provide enough daily intake of protein 10.7%, fat 1.5%, carbohydrates 10.4% dietary fiber 16.3%, amino acids 2.5 14.0%. No-salt bread is recommended to people

  2. Buckwheat: a crop from outside the major Chinese domestication centres? A review of the archaeobotanical, palynological and genetic evidence

    OpenAIRE

    Hunt, Harriet Vaughan; Shang, X; Jones, Martin Kenneth

    2017-01-01

    The two cultivated species of buckwheat, Fagopyrum esculentum (common buckwheat) and F. tataricum (Tartary buckwheat) are Chinese domesticates whose origins are usually thought to lie in upland southwestern China, outside the major centres of agricultural origins associated with rice and millet. Synthesis of the macro- and microfossil evidence for buckwheat cultivation in China found just 26 records across all time periods, of which the majority are pollen finds. There are few or no identifyi...

  3. Use of gamma irradiation for microbial inactivation of buckwheat flour and products, 8

    International Nuclear Information System (INIS)

    Muramatu, Nobuyuki; Ohinata, Hiroshi; Karasawa, Hideyuki; Oike, Terutake; Ito, Hitoshi; Ishigaki, Isao.

    1991-01-01

    Effects of irradiation at 3.0-7.0 kGy with 2 MeV electron beams were investigated on the number of microorganisms and quality of buckwheat flour. Electron beams and gamma-rays were compared in terms of the effects on the quality of buckwheat flour. The results were as follows. (1) Electron beams at 3 kGy reduced the number of microorganisms almost to the same level as gamma-rays. Oxygen content in buckwheat flour had no effect on inactivation of microorganisms by irradiation with electron beams and gamma-rays. (2) Peroxide-value (POV) of lipid in buckwheat flour increased with absorbed dose of gamma-rays and electron beams. The increase of POV was suppressed by the usage of oxygen absorber. The color change of buckwheat flour was suppressed by the usage of oxygen absorber as well. Acid-value (AV) of lipid in buckwheat flour was not changed by irradiation at high dose with gamma-rays or electron beams. (3) Maximum torque in Farinograph test of dough prepared from irradiated buckwheat flour decreased with increase of absorbed dose of electron beams. However, oxygen absorber suppressed the change of these properties induced by irradiation. (4) The usage of oxygen absorber resulted in a high sensory score of noodles from irradiated buckwheat flour with small changes of color, flavor and texture. (author)

  4. Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage

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    Gurhan Keles

    2018-04-01

    Full Text Available Objective This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM], was harvested at the end of the milk stage and ensiled in 40 kg plastic bags after wilting (294 g/kg silage DM. A total of 18 growing lambs (21.6±1.2 were individually fed isonitrogenous and isoenergetic total mixed rations (TMR for 75 d that either contained buckwheat or maize silage at DM proportions of 0.50. At the end of feeding trail all lambs were slaughtered to assess carcass characteristics and meat quality. Results Buckwheat silage increased (p0.05 on live weight gain and feed efficiency. Carcass weight, dressing percentage, meat pH, water holding capacity, cooking loss, shear force (kg/cm2, and total viable bacteria count of meat did not differ (p>0.05 between the treatments. However, TP content of meat increased (p<0.001 by feeding buckwheat TMR. Feeding buckwheat TMR also decreased (p<0.05 the b* values of meat. Conclusion The results provide that buckwheat silage is palatable and could successfully include TMR of growing lambs with no adverse effects on performance, carcass and meat quality. Additionally, feeding buckwheat silage to lambs offers increased TP in meat.

  5. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

    Science.gov (United States)

    Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

    2015-10-01

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

  6. Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

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    Mladenka Pestorić

    2015-01-01

    Full Text Available Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05. Gluten-free cookies made with rice fl our and buckwheat fl our exhibited signifi cantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl 2-picrylhydrazyl radicals (DPPH•, antioxidant activity and reducing power than the control cookies (p<0.05. Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat flour had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat flour had better antioxidant and sensory properties in comparison with other two cookie samples.

  7. Physicochemical and functional properties of gamma irradiated buckwheat and potato starch

    Science.gov (United States)

    Verma, Ruchi; Jan, Shumaila; Rani, Savita; Jan, Kulsum; Swer, Tanya L.; Prakash, Kumar S.; Dar, M. Z.; Bashir, Khalid

    2018-03-01

    Starches isolated from buckwheat and potato were subject to different doses of irradiation at 0, 5, 10, 15 and 20 kGy. Native and irradiated starch samples were evaluated for their physicochemical and functional properties to assess the effect of gamma irradiation. Apparent amylose content decreased significantly from 26.84% to 22.12% and 27.01 to 16.11% for buckwheat and potato starch respectively as the dose increased. A significant decrease was observed in pH, swelling power and syneresis as the dose increased for both buckwheat and potato starch. pH decreased from 5.20 to 3.81 and 5.81 to 3.95 for buckwheat and potato starch, respectively. Carboxyl content, freeze thaw stability, water and oil absorption capacity and transmittance showed increasing trend with increasing irradiation dose. Carboxyl content increased from 0% to 0.23% and 0-0.22% for buckwheat and potato starch, respectively.

  8. [Different uses of Fagopyrum esculentum Moench (buckwheat) in Japan and China: what ancient medical documents reveal].

    Science.gov (United States)

    Tatsumi, Nami; Marui, Eiji

    2012-03-01

    The purpose of this thesis is to demonstrate that buckwheat has been recognized, both in Japan and China, as a crop that is useful in many ways: as an agricultural crop, and for the healing powers and properties that, according to traditional Chinese medicine, it has. A comparative study of ancient documents pertaining to medicine in these countries has made it clear that this is the case. Buckwheat, however, has been used quite differently in each country. As is shown in some ancient Chinese documents pertaining to medicine, China has treated buckwheat primarily as a medicine for clinical use rather than as an edible crop. Nowadays, buckwheat is eaten only in some regions of China. Although it came to Japan from China as a medicine, in Japan buckwheat gradually became a popular food crop. It has become an important component of traditional Japanese cuisine thanks in part to government support and the strong demand that developed in Japanese society.

  9. Anaphylaxis after eating Italian pizza containing buckwheat as the hidden food allergen.

    Science.gov (United States)

    Heffler, E; Guida, G; Badiu, I; Nebiolo, F; Rolla, G

    2007-01-01

    A 20-year-old woman developed anaphylaxis after eating pizza on 4 different occasions in 2 restaurants. Both restaurants made their pizza dough with a mixture of wheat and buckwheat flours. A prick-to-prick test with buckwheat flour was positive. Skin prick tests and specific immunoglobulin E responses to soybean and peanut were weakly positive while the response to buckwheat was negative. We ruled out a pathogenic role for peanut and soybean because the patient usually eats both with no signs of allergic reaction. Double-blind, placebo-controlled food challenges with buckwheat flour were positive after the administration of a cumulative dose of 2.3 g of the culprit flour. To our knowledge, our report describes the first case of anaphylaxis after intake of buckwheat flour as the hidden allergen in pizza dough.

  10. Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits

    Directory of Open Access Journals (Sweden)

    Bojana Filipčev

    2015-12-01

    Full Text Available Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50% levels and two granulations (fine and coarse. Addition of buckwheat flour significantly increaseddough hardness and decreased adhesiveness. Spread significantly increased in biscuits with 40% and 50% of coarse buckwheat flour. Biscuits containing coarse flour were harder and more fracturable than the control, whereas those with fine flour tended to be softer and less fracturable.Textural properties were significantly correlated to protein stability to heat and retrogradation tendency of starch in biscuit dough as well as moisture content.

  11. An Overview: Distribution, Production, and Diversity of Local Landraces of Buckwheat in Nepal

    Directory of Open Access Journals (Sweden)

    Dol Raj Luitel

    2017-01-01

    Full Text Available Buckwheat is a sixth staple food crop after rice, wheat, maize, finger millet, and barley in Nepal. It is considered as an alternate cereal and poor man’s crop, representing an important food supply in remote places of Himalayas. It is the best crop in higher altitude in terms of adaptation to different climatic variables and easily fitted to different cropping patterns due to short duration. It is cultivated on marginal land in 61 out of 75 districts of Nepal from some 60 m to 4500 m asl, especially hilly and mountain districts like Rukum, Rolpa, Jajarkot, Dolpa, Humla, Jumla, Kalikot, Kavre, Dolakha, and Okhaldhunga. Sweet buckwheat varieties are generally grown in midhill and Terai but Tartary buckwheat varieties are grown in higher altitude. There are altogether 19 local landraces of sweat buckwheat and 37 for Tartary buckwheat listed from Nepal. The largest producers are China, USA, and Russia and Japan is principal user of global buckwheat grown in the world. In Nepal, it is cultivated in 10510 ha area with production of 10355 t/yr and yield of 0.983 t/ha. It has also medicinal value used in different forms including all its parts so the demand of buckwheat is increasing.

  12. Sensory analysis and aroma compounds of buckwheat containing products-a review.

    Science.gov (United States)

    Starowicz, Małgorzata; Koutsidis, Georgios; Zieliński, Henryk

    2017-07-07

    Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products.

  13. Yield and Quality Features of Buckwheat-Soybean Mixtures in Organic Agricultural Conditions

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    Mustafa Sürmen

    2017-12-01

    Full Text Available This study was carried out during the summer of 2014 to determine alternative quality forage sources that could be grown in the Aydın ecological conditions. In the study, effects of 3 different mixtures and 2 pure species (100% Buckwheat, 25% Buckwheat -75% Soybean, 50% Buckwheat -5 0% Soybean, 75% Buckwheat - 25% Soybean, 100% Soybean and 2 different harvesting times (50%-100% flowering/buckwheat on yield and quality characteristics were investigated. According to measurements, the highest average herbage yield was obtained from 75% Buckwheat-25% Soybean application (3100 kg/da at 2nd harvest time. When the average of hay yield was examined, the results were similar to herbage yield. When ADF and NDF were examined, the highest values were seen at the 2nd harvest. When the crude protein ratios were examined, it was found that they decreased at the 2nd harvesting time and the highest value was determined at 100% soybean application at the 1st harvesting time (21.08%. When Digestible Dry Matter (DDM and Relative Feed Value (RFV were examined, the highest values were determined in 100%Soybean applications at first harvest time and when the mixture applications were examined, the highest values were determined to be 75% Buckwheat - 25% Soybean application. As a result of the study, it was determined that the yields obtained at the 2nd harvest time were higher but the forage quality decreased. When the mixtures were examined, it was determined that the mixture having the highest roughage value was 75% buckwheat + 25% soybean application. In this study, the buckwheat which have short vegetation and good quality and the soybean, which is infront of with high quality, mixtures were examined. It has also been found that these mixtures may be important for obtaining high-quality forage in the short and intermediate periods.

  14. QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD

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    Petra Dvořáková

    2013-02-01

    Full Text Available In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30% between the samples FO 1090 (166.7 cm3 and FO 9010 (216.7 cm3. The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100 to 91.3 N (FO 1090. Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0 was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3% was found between the check sample F 100 (88.3 and FO 1090 (49.7.

  15. Anti-Fatigue Properties of Tartary Buckwheat Extracts in Mice

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    Ping Wei

    2011-07-01

    Full Text Available Anti-fatigue properties of tartary buckwheat extracts (TBE was investigated in male Kunming mice. The animals were divided into four groups. The first group, designated as the control group (control, was administered with distilled water by gavage every day for 28 days. The other three groups, designated as TBE treatment groups, were administered with TBE of 60, 120 and 240 mg/kg body weight, respectively, by gavage every day for 28 days. Exhaustive swimming time, blood lactic acid (BLA, blood urea nitrogen (BUN, tissue glycogen, glutathione peroxidase (GPx and superoxide dismutase (SOD of mice after swimming were determined. The results showed that tartary buckwheat extracts had anti-fatigue properties, which extended the exhaustive swimming time of mice, effectively inhibiting the increase of BLA, decreasing the level of BUN, increasing the tissue glycogen content and the activities of SOD and GPx of mice. However, further study is needed to elucidate the exact mechanism of the effect of TBE on fatigue.

  16. AGRO-ECONOMICAL ASPECTS OF GROWTH STIMULANTS AND MICROFERTILIZERS APPLICATION ON BUCKWHEAT

    OpenAIRE

    Kozlobaeva E. A.; Kozlobaev A. V.

    2015-01-01

    The article highlights the food value of buckwheat. It is said that the achievement of its biological potential under prevailing conditions of cultivation is impossible without the introduction of modern scientific and technical progress. The authors describe variants of integrated application of growth stimulants and microfertilizers in buckwheat production technology. Recommended technologies have been tested in conditions of the Central Chernozem region. It is revealed that the best varian...

  17. Hypolipidemic and antioxidant effects of buckwheat leaf and flower mixture in hyperlipidemic rats

    Directory of Open Access Journals (Sweden)

    Maja Đurendić - Brenesel

    2013-05-01

    Full Text Available As a source of biologically active compounds, buckwheat has beneficial effects in nutrition due to its high content of flavonoids, particularly rutin. Aim of our study was to examine effects of buckwheat on plasma lipid status and phospholipids fatty acids composition, histological and parameters of oxidative stress in Wistar rats fed a high-fat diet. This study showed that buckwheat leaf and flower (BLF mixture supplementation significantly reduce weight gain, plasma lipid concentrations and atherogenic index in rats fed a high-fat diet. Treatment of the high-fat group of animals with buckwheat significantly increased percentage of n-6 fatty acids as well as eicosapentaenoic acid (EPA and decreased percentage of saturated fatty acids (SFA and oleic acid. Buckwheat antioxidant effects diminished negative influence of high-fat diet in hyperlipidemic rats, while pathohistological analysis of liver confirmed changes after high-fat consumption. Our results showed hypolipidemic, antiatherogenic and antioxidative features of buckwheat leaf and flower mixture, and these parts of the plant with the highest rutin content could be beneficial in prevention and curing of hyperlipidemia.

  18. Buckwheat seedling flavonoids do not undergo rapid turnover

    International Nuclear Information System (INIS)

    Margna, U.; Vainjaerv, T.

    1981-01-01

    Pulse-labelling with exogenous [1- 14 C]-L-phenylalanine showed that of all flavonoids of buckwheat seedling cotyledons only anthocyanins underwent a slow turnover (not more than 6-8 per cent a day) whilst the major flavonoids, rutin and four C-glycosylflavones, remained metabolically stable within at least 7 days. From excised hypocotyls pulse-labelled flavonoids (anthocyanins and rutin) began to disappear gradually beginning with the second day of incubation. As hypocotyls, however, during prolonged incubation soon began to autolyse a considerable part of that loss was obviously due to abnormal shifts in cell metabolic activities with a possibility that some microbial process was also involved. In hypocotyls of intact seedlings pulse-labelled rutin, similar to rutin in cotyledons, showed no signs of turnover. (author)

  19. Buckwheat and quinoa seeds as supplements in wheat bread production

    Directory of Open Access Journals (Sweden)

    Demin Mirjana A.

    2013-01-01

    Full Text Available The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will. and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40% and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

  20. A randomized, controlled, crossover study of appetite-related sensations after consuming snacks made from buckwheat.

    Science.gov (United States)

    Defries, Danielle M; Petkau, Jay C; Gregor, Terri; Blewett, Heather

    2018-02-01

    With the rising incidence of overweight and obesity in developed countries, there is an interest in developing food products that may aid in satiety and reduce energy intake. Buckwheat (Fagopyrum esculentum) is a gluten-free edible seed that has been previously shown to induce changes in postprandial concentrations of satiety hormones; however, subjective measures of appetite-related sensations and objective measures of energy intake at subsequent meals following buckwheat consumption have not been measured. Thirty-eight healthy adults were recruited to participate in a randomized, controlled, crossover trial with the main objective to determine if consuming snacks made from buckwheat would increase satiety and reduce energy intake compared with snacks comparable in serving size, physical characteristics, and nutrient composition. Water was included as a no-kilocalorie control. Participants received each of the treatments once separated by at least 7 days. Appetite related sensations were assessed using visual analog scales at fasting and after consuming the snack at 30-min intervals for 180 min. Lunch was provided at the clinic and the amount of food consumed was weighed. Participants recorded food intake for the rest of the day. Consuming buckwheat groats (32 g serving; 141 kcal) or pita bread made from buckwheat flour (50 g serving; 135 kcal) was not associated with changes in appetite related sensations or energy consumption compared with reference snack products made from corn or rice flour. Sensory questionnaires revealed that snacks made from buckwheat were liked to a similar degree or more as reference snack products, which shows commercial promise for developing buckwheat-containing snacks.

  1. Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes.

    Science.gov (United States)

    Yu, Xiao; Yang, Mei; Dong, Jilin; Shen, Ruiling

    2018-03-01

    This study aimed to explore the dynamic changes in the antioxidant activities and phenolic acid profiles of oat and buckwheat vinegars during different production stages. The results showed that both oat and buckwheat vinegar products comparably attenuated D-galactose-induced oxidative damage in mice serum and liver, indicating no obvious dose dependence within the tested concentrations. However, oat vinegar product revealed more favorable in vitro antioxidant activities than those in buckwheat vinegar product as evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilities. Moreover, the alcoholic fermentation, acetic acid fermentation and fumigating induced successive increase in DPPH radical scavenging abilities and phenolic acid contents of the fermentation substrates of oat and buckwheat vinegars. Importantly, the different fermentation processes of oat and buckwheat vinegars were accompanied by the dynamic migration and transformation of specific phenolic acids across bound, esterified and free fractions. Thus, the antioxidant activities of oat and buckwheat vinegars could be improved through targeted modulation of the generation of specific phenolic acid fractions during production processes. We had evaluated the in vitro and in vivo antioxidant activities and phenolic acid contents of oat and buckwheat vinegars, and further explored the dynamic changes of bound, esterified and free phenolic acid fractions during successive fermentation processes of oat and buckwheat vinegars. This study provided the theoretical guidance for obtaining minor grain vinegar with the optimal antioxidant activities through targeted modulation of fermentation processes. © 2018 Institute of Food Technologists®.

  2. Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing.

    Science.gov (United States)

    Yang, Zhen-Huang; Li, Chen; Li, Yu-Ying; Wang, Zhuan-Hua

    2013-04-01

    Fag t 3 is a major allergenic protein in tartary buckwheat. The Maillard reaction commonly occurs in food processing, but few studies have been conducted on the influence of thermal processing on the allergenic potential of buckwheat allergen. The aim of the present study was to investigate the effects of autologous plant polysaccharides on the immunoreactivity of buckwheat Fag t 3 (11S globulin) following the Maillard reaction. Fag t 3 and crude polysaccharides were prepared from tartary buckwheat (Fagopyrum tataricum) flour. After heating, the polysaccharides were covalently linked to Fag t 3 via a Maillard reaction, and the IgE/IgG-binding properties of Fag t 3 decreased dramatically, with significant changes also being observed in the electrophoretic mobility, secondary structure and solubility of the glycated Fag t 3. The great influence of glycation on IgE/IgG binding to Fag t 3 was correlated with a significant change in the structure and epitopes of the allergenic protein. These data indicated that conjugation of polysaccharides to Fag t 3 markedly reduced the allergen's immunoreactivity. Glycation that occurs via the Maillard reaction during the processing of buckwheat food may be an efficient method to reduce Fag t 3 allergenicity. © 2012 Society of Chemical Industry.

  3. Study on the high flavonoids mutants of tartarian buckwheat by radiation induced mutation

    International Nuclear Information System (INIS)

    Li Guozhu; Shen Huifang

    2012-01-01

    Three different varieties of tartarian buckwheat seeds (Chuanqiao 1#, Yu-621 and KP9920) were irradiated with various doses (100∼500 Gy) of 60 Co-γ ray and sowed. Ten, eight and six high flavonoid tartary buckwheat mutants were selected from three parent materials respectively. The flavonoid content of three parent materials were 8.33%, 10.18% and 9.80%. The range of flavonoid content of high flavonoids mutants for three parent materials 11.37%∼14.91%, 10.67%∼12.46% and 11.32%∼12.95% respectively. Cluster analysis was also carried out based on the agronomic traits and flavonoid content in the 27 tartary buckwheat materials (24 mutants and 3 parent material) The 27 materials were classified into four clusters by cluster analysis based on the agronomic traits and were classified into 5 groups based on flavonoid content. (authors)

  4. Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts

    Directory of Open Access Journals (Sweden)

    Ji Hongbin

    2016-06-01

    Full Text Available The effects of blue and UV-A (365 nm/UV-C (254 nm or their combinations on the levels of total flavonoids, rutin, quercetin, phenylalanine ammonialyase (PAL, chalcone isomerase (CHI, rutin degrading enzymes (RDEs and 1,1-diphenyl-2-picrylhydrazyl (DPPH radical scavenging activity in tartary buckwheat sprouts were investigated in this study. The total flavonoids content in the tartary buckwheat sprouts irradiated with blue light followed by UV-C (BL+UV-C raised by 10%, compared with the opposite combination sequence (UV-C+BL. However, blue light did not show the same results when combined with UV-A, and their combinations on the accumulation of total flavonoids were still lower than that of UV-A/UV-C. Key enzymes (PAL, CHI and RDEs revealed a significant correlation with total flavonoids in tartary buckwheat sprouts.

  5. Study on the high flavonoids mutants of tartarian buckwheat by radiation induced

    International Nuclear Information System (INIS)

    Li Guozhu; Shen Huifang

    2011-01-01

    Three different varieties of tartarian buckwheat seeds (Chuanqiao 1 # , Yu-621 and KP9920) were irradiated with various doses (100∼500 Gy) of 60 Co-γ ray and sowed. Ten, eight and six high flavonoid tartary buckwheat mutants were selected from three parent materials respectively. The flavonoid content of three parent materials were 8.33%, 10.18% and 9.80%. The range of flavonoid content of high flavonoids mutants for three parent materials 11.37%∼14.91%, 10.67%∼12.46% and 11.32%∼12.95% respectively. Cluster analysis was also carried out based on the agronomic traits and flavonoid content in the 27 tartary buckwheat materials (24 mutants and 3 parent material) The 27 materials were classified into four clusters by cluster analysis based on the agronomic traits and were classified into 5 groups based on flavonoid content. (authors)

  6. Evolution of nutrient ingredients in tartary buckwheat seeds during germination.

    Science.gov (United States)

    Yiming, Zhou; Hong, Wang; Linlin, Cui; Xiaoli, Zhou; Wen, Tang; Xinli, Song

    2015-11-01

    Evolution of nutrient components and the antioxidative activity of seed sprouts of tartary buckwheat (Fagopyrum tataricum L. Gaertn) were investigated in the course of germination. Results showed that the contents of total flavonoids increased with germination time and leveled off after the third germination day with the changing trend of rutin and quercetin opposite to each other. The decrease of total protein and total sugar contents in the germinated seeds was accompanied respectively by an increase of amino acid and reducing sugar contents. The contents of vitamin C (Vc) and B1(V(B1)) exhibited a minimum with no appreciable changes found for vitamin B(2) (V(B2)) and B(6) (V(B6)). The contents of total chlorophyll, chlorophyll A and B all exhibited a maximum on the fifth germination day. The contents of fatty acids had no regular changing trend with germination time. The free radical-scavenging activities of the seeds increased with germination time and were caused by an increase in their antioxidative activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Efficiency of Different Nitrogen Forms in Buckwheat (Fagopyrum esculentum Moench

    Directory of Open Access Journals (Sweden)

    Burhan Kara

    2016-06-01

    Full Text Available The research was carried out with aim to determination the efficient of nitrogen forms (ammonium sulfate, ammonium nitrate and urea on nitrogen use efficient for buckwheat in Isparta during 2014 and 2015 years. All the examined characteristics were determined higher values in applied nitrogen forms according to non-nitrogen parcel. In compared to nitrogen forms, the highest grain yield (1456 and 1325 kg ha-1, biological yield (4873 and 4512 kg ha-1, 1000 grain weight (24.9 and 24.8 g, agronomic efficient (24.96% and 24.25%, recycling efficient (0.24% and 0.22% and utilization efficient (0.25% and 0.18% were obtained from ammonium sulfate, the highest protein content (11.37% and 12.44% and agro-physiological efficient (0.27% and 0.24% from ammonium nitrate in both years. Among the nitrogen forms weren’t significant differently in physiological efficient in both years, recycling and utilization efficient in the first year. The mineral nutrient content varied according to nitrogen forms. Generally, ammonium sulfate was positive effect to yield and some quality parameters.

  8. Genomic Characterization of Phenylalanine Ammonia Lyase Gene in Buckwheat.

    Directory of Open Access Journals (Sweden)

    Karthikeyan Thiyagarajan

    Full Text Available Phenylalanine Ammonia Lyase (PAL gene which plays a key role in bio-synthesis of medicinally important compounds, Rutin/quercetin was sequence characterized for its efficient genomics application. These compounds possessing anti-diabetic and anti-cancer properties and are predominantly produced by Fagopyrum spp. In the present study, PAL gene was sequenced from three Fagopyrum spp. (F. tataricum, F. esculentum and F. dibotrys and showed the presence of three SNPs and four insertion/deletions at intra and inter specific level. Among them, the potential SNP (position 949th bp G>C with Parsimony Informative Site was selected and successfully utilised to individuate the zygosity/allelic variation of 16 F. tataricum varieties. Insertion mutations were identified in coding region, which resulted the change of a stretch of 39 amino acids on the putative protein. Our Study revealed that autogamous species (F. tataricum has lower frequency of observed SNPs as compared to allogamous species (F. dibotrys and F. esculentum. The identified SNPs in F. tataricum didn't result to amino acid change, while in other two species it caused both conservative and non-conservative variations. Consistent pattern of SNPs across the species revealed their phylogenetic importance. We found two groups of F. tataricum and one of them was closely related with F. dibotrys. Sequence characterization information of PAL gene reported in present investigation can be utilized in genetic improvement of buckwheat in reference to its medicinal value.

  9. Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat.

    Science.gov (United States)

    Hachinohe, Mayumi; Nihei, Naoto; Kawamoto, Shinichi; Hamamatsu, Shioka

    2018-06-01

    To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were evaluated in two lots of buckwheat grains, R1 and R2, with different concentrations of radioactive Cs. Three milling fractions, the husk, bran, and flour fractions, were obtained using a mill and electric sieve. The radioactive Cs ( 134 Cs + 137 Cs) concentrations in husk and bran were higher than that in grain, whereas the concentration in flour was lower than that in grain. Pf values for the flours of R1 and R2 were 0.60 and 0.80, respectively. Fr values for the flours of R1 and R2 were 0.28 and 0.53, respectively. Raw buckwheat noodles (soba) were prepared using a mixture of buckwheat flour and wheat flour according to the typical recipe and were cooked with boiling water for 0.5, 1, and 2 min, followed by rinsing with water. Pf values for the soba boiled for 2 min (optimal for eating) made with R1 and R2 were 0.34 and 0.40, respectively. Fr values for these R1 and R2 samples were 0.55 and 0.66, respectively. Pf and Fr values for soba boiled for different times for both R1 and R2 were less than 0.6 and 0.8, respectively. Thus, buckwheat flour and its product, soba, cooked by boiling, are considered acceptable for human consumption according to the standard limit for radioactive Cs in buckwheat grains.

  10. Effect of presowing gamma irradiation of buckwheat seeds on anatomic structure of adult plants

    Energy Technology Data Exchange (ETDEWEB)

    Kiseleva, N S [Gomel' skij Gosudarstvennyj Univ. (Byelorussian SSR)

    1975-01-01

    Changes in the structure of the leaves and stems of buckwheat resulting from presowing irradiation of seeds in doses of 5, 10, 20, and 30 kR were studied. It was shown that small doses of radiation caused an increase in cell dimensions and significant development of the stem parenchyma. With higher radiation doses xeromorphic changes occurred. The number of epidermal cells and orifices per unit surface area of the leaf, a decrease in the sizes of the perenchyma cells, and considerable development of mechanical tissues in the stem were observed. A 30-kR dose was lethal for buckwheat.

  11. Transcriptomic identification of salt-related genes and de novo assembly in common buckwheat (F. esculentum).

    Science.gov (United States)

    Lu, Qi-Huan; Wang, Ya-Qi; Song, Jin-Nan; Yang, Hong-Bing

    2018-06-01

    Common buckwheat (F. esculentum), annually herbaceous crop, is prevalent in people's daily life with the increasing development of economics. Compared with wheat, it is highly praised with high content of rutin and flavonoid. Common buckwheat is recognized as healthy food with good taste, and the product price of which such as noodles, flour, bread and so on are higher than wheat, and the seeds of which are bigger than that of tartary buckwheat, so if common buckwheat are planted more widely, people will spend less money on this healthy and delicious food. However, soil salinity has been a giant problem for agriculture production. The cultivation of salt tolerant crop varieties is an effective way to make full use of saline alkali land, and the highest salinity that the common buckwheat can sow is at 6.0%, so we chose 100 mM as the concentration of NaCl for treatment. Then we conducted transcriptome comparison between control and treatment groups. Potential regulatory genes related salt stress in common buckwheat were identified. A total of 29.36 million clean reads were produced via an illumina sequencing approach. We de novo assembled these reads into a transcriptome dataset containing 43,772 unigenes with N50 length of 1778 bp. A total of 26,672 unigenes could be found matches in public databases. GO, KEGG and Swiss-Prot classification suggested the enrichment of these unigenes in 47 sub-categories, 25 KOG and 129 pathways, respectively. We got 385 differentially expressed genes (DEGs) after comparing the transcriptome data between salt treatment and control groups. There are some genes encoded for responsing to stimulus, cell killing, metabolic process, signaling, multi-organism process, growth and cellular process might be relevant to salt stress in common buckwheat, which will provide a valuable references for the study on mechanism of salt tolerance and will be used as a genetic information for cultivating strong salt tolerant common buckwheat varieties in

  12. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

    Science.gov (United States)

    Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

    2010-10-01

    With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

  13. Textural properties of bread formulations based on buckwheat and rye flour

    Directory of Open Access Journals (Sweden)

    Petra Dvořáková

    2012-01-01

    Full Text Available Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L. and other cereals such as buckwheat (Fagopyrum esculentum Moench provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye flour. Eleven ratios of buckwheat-rye flours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specific volume and texture analyses 24 and 72 hours after baking. The results were statistically evaluated and showed that rising amount of rye flour in mixtures did not affect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specific volume of breads, no significant differences were found. All texture parameters deteriorated with staling time.

  14. New species of Braggia (Hemiptera: Aphididae) on buckwheat in western North America

    Science.gov (United States)

    K. S. Pike; G. Graf; R. G. Foottit; H. E. L. Maw; P. Stary; R. Hammon; D. G. Miller

    2009-01-01

    Species of Braggia Gillette and Palmer (Hemiptera: Aphididae: Aphidinae: Aphidini) feed on various buckwheat, Eriogonum Michx. (Polygonaceae), species in western North America. Two new species, Braggia columbiana Pike n. sp. from Washington and Oregon and Braggia longicauda Pike n. sp. from Washington, Oregon, and northern California, are proposed. Descriptions,...

  15. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.

    Science.gov (United States)

    Hęś, Marzanna; Szwengiel, Artur; Dziedzic, Krzysztof; Le Thanh-Blicharz, Joanna; Kmiecik, Dominik; Górecka, Danuta

    2017-04-01

    This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed: 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, gallic acid, isovanillic acid and p-coumaric acid, and flavonoids: isoorientin, quercetin, quercetin 3-d-glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality. © 2017 Institute of Food Technologists®.

  16. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion.

    Science.gov (United States)

    Bao, Tao; Wang, Ye; Li, Yu-Ting; Gowd, Vemana; Niu, Xin-He; Yang, Hai-Ying; Chen, Li-Shui; Chen, Wei; Sun, Chong-de

    Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.

  17. Effects of Aeration Treatment on γ-Aminobutyric Acid Accumulation in Germinated Tartary Buckwheat (Fagopyrum tataricum

    Directory of Open Access Journals (Sweden)

    Yuanxin Guo

    2016-01-01

    Full Text Available To explore the optimum condition of γ-aminobutyric acid (GABA accumulation in germinated tartary buckwheat, effects of some factors including aeration treatment, physiological indexes, air flow rate, culture temperature, and pH value of cultivating solution under hypoxia on GABA in germinated tartary buckwheat were investigated. The results showed that the dark cultures with distilled water at 30°C, 2 days, and aeration stress with 1.0 L/min air flow rate at 30°C were optimal for GABA accumulation. Under these conditions, the predicted content of GABA was up to 371.98 μg/g DW. The analysis of correlation indicated that there was a significant correlation (P<0.01 between GABA accumulation and physiological indexes. Box-Behnken experimental analysis revealed that optimal conditions with aeration treatment for GABA accumulation in germinated tartary buckwheat were air flow rate of 1.04 L/min, culture temperature of 31.25°C, and a pH value of 4.21. Under these conditions, the GABA content was predicted as high as 386.20 μg/g DW, which was close to the measured value (379.00±9.30 μg/g DW. The variance analysis and validation test suggested that this established regression model could predict GABA accumulation in tartary buckwheat during germination.

  18. Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta

    Science.gov (United States)

    This report demonstrates innovative ancient whole grains, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

  19. Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract)

    Science.gov (United States)

    This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to thei...

  20. Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour

    Directory of Open Access Journals (Sweden)

    Andrea BRUNORI

    2016-12-01

    Full Text Available Minor crops are gaining new interest due to the high content of bioactive compounds available in their grain and the consequent opportunity to be employed as ingredients for the production of healthy foodstuff. Tartary buckwheat (Fagopyrum tataricum Gaertn. grain is rich in flavonoids, the most important being represented by rutin, a compound possessing a high health value. When processing bakery products added with Tartary buckwheat whole flour, the key point is to prevent rutin from being hydrolysed to quercetin. In this view, a combination of heat treatment and controlled humidity level was applied for different lengths of time, in the attempt to deactivate the enzymes catalysing the reaction. Tartary buckwheat grain contains other polyphenols also capable to confer health properties. This class of compounds has been associated with the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, and osteoporosis. In this study it was observed how the physical treatments meant to preserve rutin would influence the overall content of polyphenols in Tartary buckwheat whole flour and dough.

  1. PROTEIN COMPLEX OF WHEAT, BUCKWHEAT AND MAIZE IN RELATION TO CELIAC DISEASE

    Directory of Open Access Journals (Sweden)

    Milan Chňapek

    2014-02-01

    Full Text Available Cereals are the most wide spread and very important plants utilized as a food source for mankind and for animals where they play role in energetical metabolism and proteosynthesis. Cereals contain proteins with unique properties. These properties allow us to produce leavened bread. Technological characteristic of cereal grain is determined by quantity and quality of storage proteins which represent alcohol soluble prolamins and glutenins soluble in acids and basis solutions. Celiac disease is one of the most frequent food intolerance caused by cereal storage proteins. Therapy consists of strict diet without consumptions of cereals or gluten. Pseudocereals are very perspective groups of plants in gluten free diet, due to absence of celiac active proteins, but on the other hand, flour from pseudocereals is not very suitable for baking. There are a lot of analytical methods applicable for detection of celiac active proteins in cereal and pseudocereal grain. Electrophoretical and immunochemical methods are the most utilized. Genotypes of wheat and maize were homogeneous and singlelined in contrast with genotypes of buckwheat. Average content of HMW-GS was highest in genotypes of bread wheat and lowest in buckwheat varieties. A celiac active fraction of storage proteins (LMW-GS and gliadins was detected at the highest content level in wheat genotypes. Genotypes of buckwheat and maize showed similar low content of this protein fraction. Presence of residual albumins and globulins in buckwheat varieties showed the highest value.

  2. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion*

    Science.gov (United States)

    Bao, Tao; Wang, Ye; Li, Yu-ting; Gowd, Vemana; Niu, Xin-he; Yang, Hai-ying; Chen, Li-shui; Chen, Wei; Sun, Chong-de

    2016-01-01

    Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties. PMID:27921399

  3. Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters.

    Science.gov (United States)

    Lin, Li-Yun; Peng, Chiung-Chi; Yang, Ya-Lu; Peng, Robert Y

    2008-02-27

    Nutrient levels in buckwheats that were maximized in day 8 sprouts (D8SP) included total phenolics, quercetin, and l-ascorbic acid, whereas those of oxalic, malic, tartaric, and citric acids, rutin, and gamma-aminobutyric acid (GABA) were found to reach maximum levels on day 10. Ethanolic extract of D8SP (2.5 mg/mL) revealed potent free-radical scavenging (FRS) and antioxidative (ANO) capabilities. However, its Fe2+-chelating capability was only moderate. To further study the hypolipidemic activity of D8SP, 36 Syrian hamsters were grouped into six groups and fed for 28 days, respectively, with (i) control meal, (ii) high fat plus high cholesterol meal, (iii) high fat plus high cholesterol plus 2.5% of buckwheat seeds, (iv) high fat plus high cholesterol plus 25% of buckwheat seeds, (v) high fat plus high cholesterol plus 2.5% of D8SP, and (vi) high fat plus high cholesterol plus 25% of D8SP. High seed meal prominently enhanced body weight gain, whereas high sprout meal exhibited the highest feed efficiency. Ratios of liver/body weight (L/B) were significantly lowered by all BS meals. Although low seed meal reduced serum total cholesterol (TC) levels (pcholesterol (LDL-C) were significantly suppressed by all buckwheat meals (pcholesterol (HDL-C) levels were increased, however, insignificantly. Nutraceutically more meaningful is that both LDL-C/HDL-C and TC/HDL-C ratios were significantly lowered (p<0.01). Apparently, hepatic TC levels were significantly reduced, whereas hepatic TG levels were totally unaffected. Conclusively, sprouting triggers a variety of nutritional changes in buckwheats. Day 8 sprouts, consisting of high polyphenolic and moderate quercetin contents, are nutraceutically maximized when hypocholesterolemic, hypotriglyceridemic, and antioxidative activities are concerned.

  4. Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

    OpenAIRE

    Przygodzka Małgorzata; Zieliński Henryk

    2015-01-01

    In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produc...

  5. BUCKWHEAT AS A GLUTEN-FREE CEREAL IN COMBINATION WITH MAIZE FLOUR

    Directory of Open Access Journals (Sweden)

    Stanislav Kráčmar

    2012-02-01

    Full Text Available Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include chronic diarrhoea, and fatigue. The only treatment is long life diet with absence of gluten. Many researches concerning gluten-free nutrition have been done but it is still a big challenge. The main aim of this work was to observe changes in gluten-free breads quality made from maize-buckwheat mixtures depending on ratio of maize and buckwheat flour. To obtain samples, bread baking test was applied and these were provided to analyses (dough and pastry yield, baking loss, specific volume and texture analysis. The results showed that rising amount of maize flour in mixtures improved texture characteristics such as chewiness and gumminess, concerning specific volume of breads no significant differences were found and it was proved, that all texture parameters deteriorate with staling time.

  6. Epitope mapping and immunological characterization of a major allergen TBa in tartary buckwheat.

    Science.gov (United States)

    Ren, Xiaoxia; Zhang, Xin; Li, Yuying; Wang, Zhuanhua

    2010-09-01

    Predicted by an antigenic program, full-length tartary buckwheat allergen (TBa) is divided into six fragments: E1, E2, E12, E3, E4 and E34. Immunological assays revealed that E1 has the greatest binding activity to patients' serum IgE. Five mutants of E1 gene (L39R, L42R, L47R, V52R and L54R) were constructed using site-directed mutagenesis and each protein was expressed in Escherichia coli BL21. Following purification by Ni(2+) affinity chromatography, ELISA and dot-blot were performed for wild type E1 and its mutants using sera from buckwheat allergic patients and healthy controls. Mutants L42R, L47R, and L54R had weaker IgE binding activity to patient's sera than wild-type E1 implying that Leu42, Leu47, and Leu54 might be involved in the allergic activity of TBa.

  7. Biologically Active Substances in Buckwheat ( Fagopyrum tataricum L. Cul- tivated in Mongolia

    Directory of Open Access Journals (Sweden)

    S. Badamtsetseg

    2006-06-01

    Full Text Available From thoroughly air-dried samples of buckwheat plant, we revealed a biochemical composition of 14 components. By thin layer chromatography and quantitative analysis methods we showed that buck- wheat has 7 kinds of alkaloids with one dominating alkaloid, and the total weight of all alkaloids equals 0.05%. We also determined the aboveground parts of buckwheat contain the following substances: rutin- 3.14%, fat-0.91%, protein-8.23%, carbohydrate-18.52%, monosaccharide-0.37%, disaccharides-1.11%, vitamin C-0.02%, ash-10.57%, acidity-0.05, carotine-15.6mg, cellulose-40.8%, tannin-1.70%, soluble pectins-0.266%, insoluble pectins-0.507%, total amount of alkaloids-0.05%.

  8. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

    Science.gov (United States)

    Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

    2016-07-01

    The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

  9. LINE'S OF MANUFACTURE OF KISSELS ON THE BASIS OF BUCKWHEAT AND BARLEY STARCH

    Directory of Open Access Journals (Sweden)

    J. J. Ermolaev

    2012-01-01

    Full Text Available This work is devoted to development of a production line of kissels on the basis of grechishny and barley крахмалов, allowing to use their structural and mechanical and chemical properties, investigating rheological characteristics of solutions buckwheat and barley крахмалов, to receive the dry granulated drinks on the basis of vegetative raw materials which will partially solve problems of equation of a food.

  10. Buckwheat and CVD Risk Markers: A Systematic Review and Meta-Analysis

    Directory of Open Access Journals (Sweden)

    Liangkui Li

    2018-05-01

    Full Text Available The effects of buckwheat intake on cardiovascular diseases (CVDs have not been systematically investigated. The aim of the present study was to comprehensively summarize studies in humans and animals, evaluating the impact of buckwheat consumption on CVD risk markers and to conduct a meta-analysis of relevant data. Thirteen randomized, controlled human studies, two cross-sectional human studies and twenty-one animal studies were identified. Using random-effects models, the weighted mean difference of post-intervention concentrations of blood glucose, total cholesterol and triglycerides were significantly decreased following buckwheat intervention compared with controls [differences in blood glucose: −0.85 mmol/L (95% CI: −1.31, −0.39, total cholesterol: 0.50 mmol/L (95% CI: −0.80, −0.20 and triglycerides: 0.25 mmol/L (95% CI: −0.49, −0.02]. Responses of a similar magnitude were seen in two cross-sectional studies. For animal studies, nineteen of twenty-one studies showed a significant reduction in total cholesterol of between 12% and 54%, and fourteen of twenty studies showed a significant reduction in triglycerides of between 2% and 74%. All exhibited high unexplained heterogeneity. There was inconsistency in HDL cholesterol outcomes in both human and animal studies. It remains unclear whether increased buckwheat intake significantly benefits other markers of CVD risk, such as weight, blood pressure, insulin, and LDL-cholesterol, and underlying mechanisms responsible for any effects are unclear.

  11. Buckwheat bran (Fagopyrum esculentum as partial replacement of corn and soybean meal in the laying hen diet

    Directory of Open Access Journals (Sweden)

    Domenico Gatta

    2012-01-01

    Full Text Available The effect of partial substitution of corn (-20% and soybean meal (-10% with buckwheat bran (+30% (Fagopyrum esculentum Moench in the diet of ISA-Brown hens was investigated in sixteen 74-week old hens, housed in couple wire cages and submitted to a 16 h light:8 h dark photoperiod. The following traits were measured: body weight, egg production, egg mass, egg quality, feed intake, feed conversion, comparative palatability of ingredients and digestibility of diet. χ2 and non-parametric tests were used for production rate and yolk color score, respectively. ANOVA was used for all other parameters. Comparative choice of buckwheat, corn and soy was checked under different forms in 3 free choice tests. Results show that egg production rate (43.3% vs 50.5%; P<0.05 and feed intake (78.3±0.68 eggs/hen d vs 87.8±0.68 eggs/hen d; P<0.05 increased with the partial introduction of buckwheat bran in the diet. There was no difference in feed conversion between treatments. Nutrient balance confirmed that AMEn of diet was deeply lowered by the buckwheat bran use (6.5 MJ/kg vs 10.1 MJ/kg , due to the high fibre content of buckwheat bran (263 g/kg. Maize was always the most preferred ingredient, buckwheat bran was consumed more than expected in absence of any preference, and soybean was the food least chosen. Buckwheat bran can be used as an ingredient feed for low-producing laying hens; it induces a feed-intake increase, partially balanced by improved egg-production rates and a tendency to better albumen Haugh units.

  12. The effect of fermented buckwheat on producing l-carnitine- and γ-aminobutyric acid (GABA)-enriched designer eggs.

    Science.gov (United States)

    Park, Namhyeon; Lee, Tae-Kyung; Nguyen, Thi Thanh Hanh; An, Eun-Bae; Kim, Nahyun M; You, Young-Hyun; Park, Tae-Sub; Kim, Doman

    2017-07-01

    The potential of fermented buckwheat as a feed additive was studied to increase l-carnitine and γ-aminobutyric acid (GABA) in designer eggs. Buckwheat contains high levels of lysine, methionine and glutamate, which are precursors for the synthesis of l-carnitine and GABA. Rhizopus oligosporus was used for the fermentation of buckwheat to produce l-carnitine and GABA that exert positive effects such as enhanced metabolism, antioxidant activities, immunity and blood pressure control. A novel analytical method for simultaneously detecting l-carnitine and GABA was developed using liquid chromatography/mass spectrometry (LC/MS) and LC/MS/MS. The fermented buckwheat extract contained 4 and 34 times more l-carnitine and GABA respectively compared with normal buckwheat. Compared with the control, the fermented buckwheat extract-fed group showed enriched l-carnitine (13.6%) and GABA (8.4%) in the yolk, though only l-carnitine was significantly different (P < 0.05). Egg production (9.4%), albumen weight (2.1%) and shell weight (5.8%) were significantly increased (P < 0.05). There was no significant difference in yolk weight, and total cholesterol (1.9%) and triglyceride (4.9%) in the yolk were lowered (P < 0.05). Fermented buckwheat as a feed additive has the potential to produce l-carnitine- and GABA-enriched designer eggs with enhanced nutrition and homeostasis. These designer eggs pose significant potential to be utilized in superfood production and supplement industries. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  13. Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples

    Directory of Open Access Journals (Sweden)

    Petra Vojtíšková

    2013-01-01

    Full Text Available The aim of this study was to determine crude protein, fibre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC No. 152/2009. A modified version of Holt’s Method was used for phytic acid (phytate determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat flours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coefficient of crude protein digestibility was discovered to be in peels and wholemeal flour. The greatest fibre digestibility coefficients were obtained for peels, which contain about 65% of fibre in their dry matter. When pepsin was used, a higher phytic acid digestibility coefficient for G. max, Ph. vulgaris, peels, flour, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coefficients for peas, lentil and wholemeal flour were observed.

  14. Dose response and mutation induction by ion beam irradiation in buckwheat

    International Nuclear Information System (INIS)

    Morishita, T.; Yamaguchi, H.; Degi, K.; Shikazono, N.; Hase, Y.; Tanaka, A.; Abe, T.

    2003-01-01

    The biological effects of ion beams were investigated to pursue the development of a method for breeding by mutation in buckwheat. Common buckwheat (Botansoba, Bot) and tartary buckwheat (Rotundatiem, Rot) seeds were exposed to various ions in linear energy transfer (LET) at 9-630 keV/μm. The lethal dose 50 (LD 50 ) of ion beams were 10-300 Gy (Bot) and 30-500 Gy (Rot). It was indicated that a penetrating depth in excess of 1.7 mm is necessary to thoroughly saturate the target, and ions with a penetrating depth of less than 2.2 mm were affected by the presence of hulls. The maximum values of the relative biological effectiveness were 17.7 (Rot) and 22.5 (Bot) at 305 keV/μm. The effective cross sections increased with the LET, and the maximum values were 2.7 (Rot) and 3.0 μm 2 (Bot). The mutation induction effects of He and C ions were higher than those of gamma rays

  15. Potential of sunflower, castor bean, common buckwheat and vetiver as lead phytoaccumulators

    Directory of Open Access Journals (Sweden)

    Jailson do C. Alves

    2016-03-01

    Full Text Available ABSTRACT Studies concerning the tolerance, absorption and distribution of heavy metals in plants are essential for the success of phytoremediation programs. The present study was carried out in order to evaluate the potential of the sunflower, castor bean, common buckwheat and vetiver as lead phytoaccumulators. The species were grown in nutrient solution containing increasing doses of Pb (0, 50, 100, 200 and 400 mg L-1 during a 30-day exposure period. A completely randomized split-plot design was used, with a 4 x 5 factorial and three replicates. Significant reductions of dry matter of the root, shoot and whole plant were found in the all species under study as a function of the increased Pb doses. Vetiver showed higher tolerance to Pb contamination; sunflower and castor bean had intermediate tolerance and the common buckwheat proved to be the most sensitive species. The concentration and total content of Pb in plant compartments were significantly affected by the increased Pb doses in solution, and higher accumulation of this element was observed, in general, in the roots of the studied species. Common buckwheat proved to be not much promising for Pb-phytoremediation programs; sunflower showed potential for Pb phytoextraction and castor bean and vetiver were the most appropriate for Pb phytostabilization.

  16. Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta

    Directory of Open Access Journals (Sweden)

    Nedeljković Nataša

    2014-01-01

    Full Text Available Light buckwheat flour (LBF was used to substitute 20% of whole wheat flour (WWF in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP and buckwheat enriched wholegrain wheat pasta (BWWP were produced on an industrial scale. Substitution level of buckwheat flour (20% was based on previously conducted rheological tests on LBF/WWF blends which were performed using 10, 20 and 30% of LBF. The obtained Mixolab profiles have indicated that wheat blend containing 20% LBF expressed the most similar rheological parameters to WWF. Proximate composition, cooking quality and mineral content of BWWP were analyzed and compared with those of WWP. The substitution of WWF with LBF in the pasta formulation resulted in significantly increased (P < 0.05 contents of P, Mg, K and Zn compared to WWP in dry pasta. The reduction in mineral content of BWWP during cooking was significantly higher (P < 0.05 compared to WWP. The content of P, Mg and K were at same level in both type of pasta after cooking. The obtained results suggest that enrichment of WWP with LBF at the level of 20% did not improve the mineral content of cooked pasta, although increase in minerals was observed in dry pasta. [Projekat Ministarstva nauke Republike Srbije, br. TR31029

  17. Metabolomic analysis and phenylpropanoid biosynthesis in hairy root culture of tartary buckwheat cultivars.

    Directory of Open Access Journals (Sweden)

    Aye Aye Thwe

    Full Text Available Buckwheat, Fagopyrum tataricum Gaertn., is an important medicinal plant, which contains several phenolic compounds, including one of the highest content of rutin, a phenolic compound with anti-inflammatory properties. An experiment was conducted to investigate the level of expression of various genes in the phenylpropanoid biosynthetic pathway to analyze in vitro production of anthocyanin and phenolic compounds from hairy root cultures derived from 2 cultivars of tartary buckwheat (Hokkai T8 and T10. A total of 47 metabolites were identified by gas chromatography-time-of-flight mass spectrometry (GC-TOFMS and subjected to principal component analysis (PCA in order to fully distinguish between Hokkai T8 and T10 hairy roots. The expression levels of phenylpropanoid biosynthetic pathway genes, through qRT-PCR, showed higher expression for almost all the genes in T10 than T8 hairy root except for FtF3'H-2 and FtFLS-2. Rutin, quercetin, gallic acid, caffeic acid, ferulic acid, 4-hydroxybenzoic acid, and 2 anthocyanin compounds were identified in Hokkai T8 and T10 hairy roots. The concentration of rutin and anthocyanin in Hokkai T10 hairy roots of tartary buckwheat was several-fold higher compared with that obtained from Hokkai T8 hairy root. This study provides useful information on the molecular and physiological dynamic processes that are correlated with phenylpropanoid biosynthetic gene expression and phenolic compound content in F. tataricum species.

  18. Risk assessment of buckwheat flour contaminated by thorn-apple (Datura stramonium L.) alkaloids: a case study from Slovenia.

    Science.gov (United States)

    Perharič, Lucija; Koželj, Gordana; Družina, Branko; Stanovnik, Lovro

    2013-01-01

    In Slovenia, a mass poisoning incident involving 73 consumers with symptoms such as dry mouth, hot red skin, blurred vision, tachycardia, urinary retention, ataxia, speech disturbance, disorientation and visual hallucinations occurred in 2003. In all cases, consumers had eaten buckwheat flour food products within the last few hours. Investigations by responsible authorities identified the contamination of a range of buckwheat food products with thorn-apple (Datura stramonium L.) seeds containing toxic alkaloids, atropine and scopolamine. To ensure the safe consumption of buckwheat food products, we carried out risk characterisation and proposed provisional maximum residue levels (MRLs) of atropine and scopolamine mixture in buckwheat flour. In the absence of critical "no observed adverse effect levels" for atropine and scopolamine, we based our estimation of the acute reference doses on the lowest recommended therapeutic doses. Taking into account the additive effect of the two alkaloids, we calculated acute reference doses of the mixture, that is 0.05 µg/kg of body mass for atropine and 0.03 µg/kg of body mass for scopolamine. MRLs for atropine and scopolamine mixture in buckwheat flour were estimated in a worst-case scenario, that is consumption of 100 g of flour by a child weighing 10 kg and taking into account a range of atropine/scopolamine ratio in implicated food products, that is 0.85-3.3. We proposed the national MRLs for atropine/scopolamine mixture in buckwheat food products: 4.0 µg/kg (atropine) and 2.0 µg/kg(scopolamine). However, in view of the large variability in the alkaloid content, depending on the origin of the Datura, we propose that risk assessment should be carried out on a case-by-case basis, taking into account the ratio between atropine and scopolamine content in a particular sample.

  19. Herbal complex of green buckwheat in the production technology of cakes

    Directory of Open Access Journals (Sweden)

    L. E. Glagoleva

    2016-01-01

    Full Text Available The possibility of using vegetable complex of green buckwheat in production technology cheesecakes. The unique chemical, rich mineral and vitamin composition buckwheat green indicates desirability of not only its use, but also th e possibility of using for cooking preventive and functional orientation. Using green buckwheat plant complex due to the hi gh water-holding ability to reduce the time of the process, eliminate some technological preparatory operations, such as pressing off. It is found that the maximum degree of swelling (2.5 g/g was observed at 40 oC and pH 4, 2. The time to reach an equilibrium state is reached after 30 minutes. On the basis of the research has been defined in a way to make plant complex curd basis, in an amount of from 10 to 70 % based on standardized physical-chemical and organoleptic characteristics of harmonious order to minimize-if-operation of flour to make the product functional and preventive properties. Technology of production of a pre -from adequate use of shock freezing, thus preserving the shape, color and flavor of the product. Microbiologists -cal studies analyzed frozen semi-finished products indicates that the microbiological-cal indicators remain stable throughout the shelf life. The use of herbal ingredients in the development of technology and the adjustment of the nutritional value of cheese bioproducts will solve the issue of their care-enrichment in essential micronutrients and natural way to improve the taste and increase the life -sti Useful developed products that currently is a modern and topical focus of research.

  20. Elaboration, Physicochemical and Sensory Analysis of a Sweet Bread Made with Buckwheat and Fruit Flours

    OpenAIRE

    C.S. Möller; V.R. De Oliveira; T.P. Amorim; R.U. Thoen; A. de O. Rios

    2013-01-01

    The aim of this study was to evaluate the viability of new gluten free sweet bread, as well as their physicochemical features and acceptance. As more and more people become aware of coeliac disease, it is important to increase the options in terms of gluten free bakery products. The adaptation of bakery product-sweet bread-to gluten free versions can be justified for its role in preventing coeliac problems. Wheat flour was substituted by common buckwheat flour mixed with fruit flours and thei...

  1. Buckwheat yield and its quality as affected by laser biostimulation of its seeds

    International Nuclear Information System (INIS)

    Koper, R.; Mikos-Bielak, M.

    2003-01-01

    The influence of various doses of laser radiation applied to buckwheat seed bio stimulation on the yield, and changes of chemical composition was analysed. A 12-25 percent increase of yield was observed in bio stimulated plants. The most positive effects were achieved after seed triple radiation using a laser of 30 mW power for 0.1 s. Bio stimulation caused a slight increase of protein, fat and fiber content a large increase of soluble and reducing sugars and a decrease of starch level

  2. Bioethanol production from waste bread samples made from mixtures of wheat and buckwheat flours

    OpenAIRE

    Ačanski, Marijana; Pastor, Kristian; Razmovski, Radojka; Vučurović, Vesna; Psodorov, Đorđe

    2014-01-01

    In this paper yields of bioethanol from seven samples of bread were compared. Samples of bread were produced and prepared in a laboratory by mixing wheat and buckwheat flour in amounts of 0, 20, 40, 50, 60, 80 and 100%. At first, the analysis of all seven samples of bread was done (dry matter, starch content and pH value of bread sample suspensions). Then the waste bread suspensions were hydrolyzed by applying commercial hydrolytic enzymes, Termamyl® SC and SAN Extra® L. The fermentation proc...

  3. The prebiotic and protective effects of buckwheat flour and oat bran on Lactobacillus acidophilus

    Directory of Open Access Journals (Sweden)

    Aida VASILE

    2016-12-01

    Full Text Available During conservation, the probiotic bacteria currently used in food industry have been shown to have less viability in the matter of fermented products microbiota and also to present lower levels of colonization and survival in vivo. This study describes a new way of improving the behavior and functionality of Lactobacillus acidophilus - LA 5® commercial strain by using buckwheat flour (Fagopyrum esculentum and oat bran (Avena sativa as fermentation ingredients, in view of their high content of bioactive compounds that have a great impact both on fermentation microorganisms and consumers’ health. The effect of these two raw vegetal products on LA 5® strain was studied by cultivation on MRS broth and on milk. The supplementation of the fermentation medium with 4.0% - 6.0% of buckwheat flour or oat bran, respectively, had a positive effect on metabolic activity and viability of lactic acid bacteria. Thus, the rapid decrease of the pH and the increase of the multiplication rate were observed after 6 hours of lactic acid fermentation. Furthermore, the presence of the vegetal substrates substantially improved the cells survival during the storage of the fermented products for 28 days at 4 °C, comparing to samples without supplementation used as control.

  4. Elemental analysis of edible grains by micro-PIXE: Common buckwheat case study

    Energy Technology Data Exchange (ETDEWEB)

    Vogel-Mikus, K. [Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana (Slovenia); Pelicon, P.; Vavpetic, P. [Jozef Stefan Institute, Jamova 39, SI-1000 Ljubljana (Slovenia); Kreft, I. [Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana (Slovenia)], E-mail: ivan.kreft@guest.arnes.si; Regvar, M. [Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana (Slovenia)

    2009-09-01

    The aim of this study was the adaptation of the micro-PIXE method for analysis of nutritionally relevant heavy elements in different tissues of the grain of common buckwheat (Fagopyrum esculentum), as a representative nutritionally interesting grain food source. At 57% of the buckwheat grain biomass, the endosperm was a modest nutrient source when compared to the cotyledons, at 17% of the biomass. These latter contained high concentrations of trace elements, representing 91% of the total grain Zn, 87% for P, 70% for S, 62% for Mg, 60% for K, 54% for Cu, 53% for Mn and 35% for Fe. The husk provided storage for 85% of the total Ca, 84% for Al, 83% for Si, 76% for Cl, 69% for Ti and 46% for Fe. Knowledge on these preferential elemental constitutions of the different grain tissues makes the possibility of designing target products with nutritionally optimal constitution more feasible. These data represent a basis for a more targeted approach to nutritional improvement of grains intended for human consumption.

  5. Elemental analysis of edible grains by micro-PIXE: Common buckwheat case study

    International Nuclear Information System (INIS)

    Vogel-Mikus, K.; Pelicon, P.; Vavpetic, P.; Kreft, I.; Regvar, M.

    2009-01-01

    The aim of this study was the adaptation of the micro-PIXE method for analysis of nutritionally relevant heavy elements in different tissues of the grain of common buckwheat (Fagopyrum esculentum), as a representative nutritionally interesting grain food source. At 57% of the buckwheat grain biomass, the endosperm was a modest nutrient source when compared to the cotyledons, at 17% of the biomass. These latter contained high concentrations of trace elements, representing 91% of the total grain Zn, 87% for P, 70% for S, 62% for Mg, 60% for K, 54% for Cu, 53% for Mn and 35% for Fe. The husk provided storage for 85% of the total Ca, 84% for Al, 83% for Si, 76% for Cl, 69% for Ti and 46% for Fe. Knowledge on these preferential elemental constitutions of the different grain tissues makes the possibility of designing target products with nutritionally optimal constitution more feasible. These data represent a basis for a more targeted approach to nutritional improvement of grains intended for human consumption.

  6. Transcripts of Anthocyanidin Reductase and Leucoanthocyanidin Reductase and Measurement of Catechin and Epicatechin in Tartary Buckwheat

    Directory of Open Access Journals (Sweden)

    Yeon Bok Kim

    2014-01-01

    Full Text Available Anthocyanidin reductase (ANR and leucoanthocyanidin reductase (LAR play an important role in the monomeric units biosynthesis of proanthocyanidins (PAs such as catechin and epicatechin in several plants. The aim of this study was to clone ANR and LAR genes involved in PAs biosynthesis and examine the expression of these two genes in different organs under different growth conditions in two tartary buckwheat cultivars, Hokkai T8 and T10. Gene expression was carried out by quantitative real-time RT-PCR, and catechin and epicatechin content was analyzed by high performance liquid chromatography. The expression pattern of ANR and LAR did not match the accumulation pattern of PAs in different organs of two cultivars. Epicatechin content was the highest in the flowers of both cultivars and it was affected by light in only Hokkai T8 sprouts. ANR and LAR levels in tartary buckwheat might be regulated by different mechanisms for catechin and epicatechin biosynthesis under light and dark conditions.

  7. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.

    Science.gov (United States)

    Dogan, Ismail Sait; Yildiz, Onder; Meral, Raciye

    2016-07-01

    Gluten-free baked products for celiac sufferers are essential for healthy living. Cereals having gluten such as wheat and rye must be removed from the diet for the clinical and histological improvement. The variety of gluten-free foods should be offered for the sufferers. In the study, gluten-free wafer formulas were optimized using corn, rice and buckwheat flours, xanthan and guar gum blend as an alternative product for celiac sufferers. Wafer sheet attributes and textural properties were investigated. Considering all wafer sheet properties in gluten-free formulas, better results were obtained by using 163.5% water, 0.5% guar and 0.1% xanthan in corn formula; 173.3% water, 0.45% guar and 0.15% xanthan gum in rice formula; 176% water, 0.1% guar and 0.5% xanthan gum in buckwheat formula. Average desirability values in gluten-free formulas were between 0.86 and 0.91 indicating they had similar visual and textural profiles to control sheet made with wheat flour. © The Author(s) 2015.

  8. [Purification, characterization and partial primary structure analysis of rutin-degrading enzyme in tartary buckwheat seeds].

    Science.gov (United States)

    Zhang, Yuwei; Li, Jie; Yuan, Yong; Gu, Jijuan; Chen, Peng

    2017-05-25

    Rutin-degrading enzymes (RDE) can degrade rutin into poorly water soluble compound, quercetin, and cause the bitter taste in tartary buckwheat. In the present study RDE from Yu 6-21 tartary buckwheat seeds was purified by ammonium sulphate precipitation, followed by hydrophobic interaction chromatography on Phenyl Sepharose CL-4B, ion exchange chromatography on CM-Cellulose and gel filtration chromatography on Sephadex G-150. Purified RDE showed single band with molecular weight of 66 kDa on SDS-PAGE. The optimum pH and temperature of RDE were 5.0 and 50 ℃ respectively. The Km was 0.27 mmol/L, and the Vmax was 39.68 U/mg. The RDE activity could be inhibited by Cu²⁺, Zn²⁺, Mn²⁺ and EDTA, and showed tolerance to 50% methanol (V/V). The N terminal sequence (TVSRSSFPDGFLFGL) was obtained by Edman degradation method and 15 internal peptide sequences were determined by MALDI-TOF-MS (matrix-assisted laser desorption ionization time of flight mass spectrometry). These results established the foundations for identification of the candidate gene of RDE via transcriptome data and further studying RDE biological function.

  9. Application of chemical mutagens and radiation in breeding buckwheat for larger seeds

    International Nuclear Information System (INIS)

    Alekseeva, E.S.

    1988-01-01

    Full text: In 1974, seeds of the Viktoriya variety of buckwheat were treated with 20-30 krad gamma radiation and chemical mutagens in the Biophysics Department of the Kishinev Agricultural Institute. For the chemical mutagen treatment, we used N-ethylnitroso-urea NEH (0.025 and 0.012%), N-methylnitroso-urea NMH (0.01 and 0.005%), ethylenimine EI (0.01 and 0.005%), dimethyl sulphate DMS (0.01 and 0.005%) and 1.4-bis-diazoacetyl butane DAB (0.01 and 0.05%). Since some investigators think that different results are produced by changing the order of the treatment, we treated seeds with chemical mutagens before and after irradiation and this was followed by drying. A total of 2400 seeds were treated. Selection started with M 2 seeds produced by M 1 plants. The thousand seed weight of the best ones ranged from 40.7 to 47.8 g, which was 11.9-18.7 g heavier than the control. The large seed size thus selected was heritable. Since larger seeds are very important for the creation of high yielding varieties buckwheat, only families with these characteristics were selected for further work. We observed even some further increase in seed weight in the next generation. It was observed that when planting large seeds, after six days of growth the cotyledons were significantly larger than in the control plants. This characteristic was used in selecting for a high yielding large-seed variety of buckwheat. The plants were selected twice: once for development of large cotyledon leaves and the second time for plant yield. In the fourth generation, the families thus obtained continued to be studied in greenhouse experiments and the same time be propagated under field conditions. The seeds of these families were then combined and under the name Podolyanka in 1976 were subjected to competitive variety testing. Following the competitive variety testing the mutant variety Podolyanka was released in 1984. It is high yielding (2950 kg/ha), has a short vegetation period (matures 17-18 days

  10. Morphological characterization and estimation of genotype * environment interaction of indigenous buckwheat germplasm collected from Gilgit Baltistan, Pakistan

    International Nuclear Information System (INIS)

    Facho, Z.H.; Tarhatullah, A.; Khalil, I.H.; Ali, S.

    2016-01-01

    A two-year study (2011 and 2012) was conducted at two locations (Skardu and Ghanche) of Gilgit Baltistan, Pakistan to characterize and estimate genotype by environment interaction (GEI) for 20 buckwheat genotypes collected from 18 locations of Gilgit - Baltistan, Pakistan. The GE interaction was studied using a set of six quantitative descriptors. Wide range of variations was recorded for flowering, maturity, plant height, 1000 grain weight, grains plant-1 and grain yield ha-1. Significant differences in locations for all traits were recorded. Years * locations interactions was also significant (p= 0.05) for all traits except grains plant-1 and grain yield ha-1. Similarly, genotype * location * year interaction existed for most of the traits except plant height, grains plant-1 and grain yield ha-1. The genotype Sh-914 (29.91 g) excelled in 1000-grain weight, followed by Rd-915 (27.04 g). Maximum grains plant-1 were produced by Sh-914 (323.62) followed by the genotype Gh-918 (229.16). Maximum grain yield of 2010.27 kg ha-1 was produced by genotype Sh-914, followed by the genotype Gh-918 (1910.40 kg ha-1). Days to flowering, days to maturity, and 1000 grain weight were the major contributors towards genetic divergence among the buckwheat genotypes. Moderate to high estimates of broad-sense heritability and selection response were observed for traits at two test locations. Cluster analysis based on morphological and yield related traits classified buckwheat genotypes of two species (Fagopyrum esculentum and F. tataricum) into three main groups. The clustering pattern revealed that genotypes collected from the same location were grouped into different clusters. Data obtained on the basis of Dendrogram showed differences for various phenological and yield traits among buckwheat genotypes. Buckwheat genotypes Sh-914 and Gh-918 performed well at Skardu and Sh-914 and Rd-915 at Ghanche. The information on the existing genetic variability for morphological and yield

  11. Incorporation of exogenous L-phenylalanine into C-glycosylflavones in buckwheat cotyledons

    International Nuclear Information System (INIS)

    Margna, U.; Margna, E.

    1978-01-01

    By tracer experiments it was demonstrated that in excised buckwheat cotyledons L-phenylalanine fed exogeneously was incorporated predominantly into the luteolinic C-glycosylflavones orientin and iso-orientin, but not into their simpler apigeninic analogues vitexin and isovitexin, as it could be expected theoretically. Evidence is presented that L-phenylalanine supplied exogenously does not mix with the endogenous pool of that precursor, and that ratios of L-phenylalanine distribution between pathways of apigeninic and luteolinic C-glycosylflavones are different depending on wether the flavonoids are synthesized from endogenous or exogenous material. This phenomenon is suggested to be caused by the differences between enzyme complexes responsible for the biosynthesis of separate C-glycosylflavones in their capability of consuming common endogenous precursors. (author)

  12. Uptake of various trace elements during germination of wheat, buckwheat and quinoa.

    Science.gov (United States)

    Lintschinger, J; Fuchs, N; Moser, H; Jäger, R; Hlebeina, T; Markolin, G; Gössler, W

    1997-01-01

    The practice of sprouting is widely used to improve the nutritional value of grain seeds. Several nutritive factors such as vitamin concentrations and bioavailability of trace elements and minerals increase during germination. The objective of this work was to study the enrichment of various essential trace elements during germination of wheat (Triticum aestivum), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa) seeds in order to improve their nutritional role as a source of bioavailable trace elements. Seeds were sprouted either in distilled- or tap-water and in five different electrolyte solutions to investigate the concentration-dependent uptake. The time-dependence was investigated by analyzing aliquots of the sprouts after certain germination periods. Samples were analyzed after freeze drying for their Li, V, Cr, Fe, Mn, Co, Cu, Zn, Sr, Mo, As and Se concentrations with inductively-coupled plasma mass-spectrometry (ICP-MS). As a control for possible changes in the biochemical metabolism of the sprouts, the biosynthesis of vitamin C was also determined by using reversed-phase ion-pair HPLC. It was shown that quinoa was the most resistant to the applied electrolyte solutions and had the highest uptake rates for almost all elements, followed by buckwheat and wheat. Greatest increases were observed for Co, Sr, and Li. No significant changes in vitamin C biosynthesis were observed between sprouts grown in different electrolyte solutions. The time-dependent uptake for most elements was characterized by a significant absorption during soaking of the seeds, followed by a lag phase during the first day of germination and an increased uptake during the second and third day. Se and As showed distinctly different uptake behaviors.

  13. Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction.

    Science.gov (United States)

    Kim, Dong-Shin; Kim, Mi-Bo; Lim, Sang-Bin

    2017-12-01

    To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180°C, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100°C. Total phenolic content and total flavonoid content increased with increasing extraction temperature and decreased with increasing extraction time, and peaked at 41.1 mg gallic acid equivalents/g and 26.9 mg quercetin equivalents/g at 180°C/10 min, respectively. 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging activity and ferric reducing ability of plasma reached 46.4 mg ascorbic acid equivalents/g and 72.3 mmol Fe 2+ /100 g at 180°C/10 min, respectively. The fagopyrin contents were reduced by 92.5~95.7%. Color values L * and b * decreased, and a * increased with increasing extraction temperature. SW extraction enhanced the yield of phenolic compounds with high antioxidant activity and reduced the fagopyrin content from buckwheat leaves.

  14. The Effect of Water Stress on the Gas Exchange Parameters, Productivity and Seed Health of Buckwheat (Fagopyrum esculentum Moench

    Directory of Open Access Journals (Sweden)

    Agnieszka Pszczółkowska

    2012-12-01

    Full Text Available The present pot experiment studied the effect of different soil moisture contents (60 - 70% CWC (capillary water capacity - control; 30 - 35% CWC - water stress on buckwheat productivity, the gas exchange parameters and health of buckwheat nuts. It was found that water deficit affected adversely certain biometric features investigated (plant height, number of nuts per cluster and caused a decrease in seed weight per plant. It was also shown that water stress reduced the values of the investigated gas exchange parameters (photosynthesis rate, transpiration rate, intercellular-space CO2 concentration, and stomatal conductance relative to the control treatment. Different soil moisture contents did not have a clear effect on fungal colonization of seeds. The multiplex PCR assays did not enable the detection of the genes responsible for mycotoxin synthesis. Under water deficit conditions, an increase was found in the content of albumin and globulin fractions as well as of glutelin fractions.

  15. Physicochemical and Antioxidant Properties of Buckwheat Protein Isolates with Different Polyphenolic Content Modified by Limited Hydrolysis with Trypsin

    Directory of Open Access Journals (Sweden)

    Xiao-Yan Wang

    2012-01-01

    Full Text Available Effects of limited hydrolysis with trypsin on the physicochemical and antioxidant properties of buckwheat protein isolates (BPIs obtained with untreated and 2-propanol-extracted meal have been investigated and compared. The dephenolization treatment significantly improved the hydrolysis of BPI, which resulted in the gradual decrease in total and protein-bound polyphenolic content, but an increase in the free polyphenolic content. The hydrolysis of globulins was much easier than that of the albumins. The removal of polyphenols improved the hydrolysis of the albumin fraction. The modified BPIs with high polyphenolic content exhibited much higher DPPH radical scavenging activity and reducing power, but poorer ferrous ion chelating ability than those with low polyphenolic content. These results suggest that the limited hydrolysis is suitable for modification of the properties of buckwheat proteins.

  16. Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

    Directory of Open Access Journals (Sweden)

    Eliška Krejzová

    2017-01-01

    Full Text Available Reversed-phase high-performance liquid chromatography (RP-HPLC was used for rutin (quercetin-3-rutinoside determination in selected buckwheat products (whole meal flour, broken seeds, seed hulls, herbs and baked cereal breads. The effect of various thermal procedures on content of rutin was evaluated using calcium as an internal tracker to correct changes in mass and composition of the buckwheat products. These factors are very seldom taken into account. The results show non-significant changes in rutin levels obtained in whole meal flour and broken seed samples after thermal treatment up to 150°C. Higher temperature already caused sudden fall in the observed rutin concentrations. The evaporation of some volatile compounds and degradation products can decrease the mass of the samples and formally increase the content of rutin (35.5 ±4.7 mg per 100 g for whole meal flour and 10.2 ±0.4 mg per100 g for broken seeds at 150°C. Serious decrease of rutin contents at elevated temperatures (>150°C can be explained by its degradation (by breaking off the C-C bond in quercetin-3-rutinoside moiety and/or evaporation (24.3 ±1.4 mg per 100 g for whole meal flour and 3.06 ±0.3 mg per100 g for broken seeds at 180°C. In case of baked cereal breads the level of rutin changed in dependence on the ratio between buckwheat and corn flour. Longer time leaching and higher temperature implicate higher rutin content in infusions prepared from buckwheat seed hulls and herbs.

  17. Effect of microbiological fertilizer and soil additive on yield of buckwheat (Fagopyrum esculentum Moenchunder high altitude conditions

    Directory of Open Access Journals (Sweden)

    Oljača Snežana

    2012-01-01

    Full Text Available Effect of microbiological fertilizer (Slavol and soil additives (zeolite and hydrogel on buckwheat (Fagopyrum esculentum Moench yield was investigated in this paper. Trial was set up in the village of Radijevići, Serbia in agroecological conditions of mountain Zlatar (altitude 1,065 m during a two-year period 2009 and 2010. A randomized complete block design with four replications was set up. In organic cropping system three combinations of microbiological fertilizer (Slavol with zeolite and hydrogel were used prior to sowing. Different combinations of the microbiological fertilizer and the soil additives gave positive results especially in the second year of the trial. The best combination in organic cropping system was Slavol+hydrogel with foliar application of the microbiological fertilizer, which resulted in the greatest yield of buckwheat and this treatment can be recommended to producers. Buckwheat performed very well under limited conditions of acidic soil on high altitude in organic cropping system and it can be recommended as a very suitable crop for organic producers.

  18. Buckwheat trypsin inhibitor with helical hairpin structure belongs to a new family of plant defence peptides.

    Science.gov (United States)

    Oparin, Peter B; Mineev, Konstantin S; Dunaevsky, Yakov E; Arseniev, Alexander S; Belozersky, Mikhail A; Grishin, Eugene V; Egorov, Tsezi A; Vassilevski, Alexander A

    2012-08-15

    A new peptide trypsin inhibitor named BWI-2c was obtained from buckwheat (Fagopyrum esculentum) seeds by sequential affinity, ion exchange and reversed-phase chromatography. The peptide was sequenced and found to contain 41 amino acid residues, with four cysteine residues involved in two intramolecular disulfide bonds. Recombinant BWI-2c identical to the natural peptide was produced in Escherichia coli in a form of a cleavable fusion with thioredoxin. The 3D (three-dimensional) structure of the peptide in solution was determined by NMR spectroscopy, revealing two antiparallel α-helices stapled by disulfide bonds. Together with VhTI, a trypsin inhibitor from veronica (Veronica hederifolia), BWI-2c represents a new family of protease inhibitors with an unusual α-helical hairpin fold. The linker sequence between the helices represents the so-called trypsin inhibitory loop responsible for direct binding to the active site of the enzyme that cleaves BWI-2c at the functionally important residue Arg(19). The inhibition constant was determined for BWI-2c against trypsin (1.7×10(-1)0 M), and the peptide was tested on other enzymes, including those from various insect digestive systems, revealing high selectivity to trypsin-like proteases. Structural similarity shared by BWI-2c, VhTI and several other plant defence peptides leads to the acknowledgement of a new widespread family of plant peptides termed α-hairpinins.

  19. Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs

    Directory of Open Access Journals (Sweden)

    Przygodzka Małgorzata

    2015-09-01

    Full Text Available In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs, and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA-glucose and BSA-methylglyoxal (MGO systems. The antioxidant capacity was measured by 2,2-diphenyl- -1-picrylhydrazyl (DPPH and cyclic voltammetry (CV, rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

  20. Level of Catechin, Myricetin, Quercetin and Isoquercitrin in Buckwheat (Fagopyrum esculentum Moench), Changes of Their Levels during Vegetation and Their Effect on The Growth of Selected Weeds

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Vrchotová, Naděžda

    2009-01-01

    Roč. 57, č. 7 (2009), s. 2719-2725 ISSN 0021-8561 Institutional research plan: CEZ:AV0Z60870520 Keywords : Allelopathy * buckwheat * catechin * quercetin * myricetin * weed Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.469, year: 2009

  1. Rapid genotyping with DNA micro-arrays for high-density linkage mapping and QTL mapping in common buckwheat (Fagopyrum esculentum Moench)

    Science.gov (United States)

    Yabe, Shiori; Hara, Takashi; Ueno, Mariko; Enoki, Hiroyuki; Kimura, Tatsuro; Nishimura, Satoru; Yasui, Yasuo; Ohsawa, Ryo; Iwata, Hiroyoshi

    2014-01-01

    For genetic studies and genomics-assisted breeding, particularly of minor crops, a genotyping system that does not require a priori genomic information is preferable. Here, we demonstrated the potential of a novel array-based genotyping system for the rapid construction of high-density linkage map and quantitative trait loci (QTL) mapping. By using the system, we successfully constructed an accurate, high-density linkage map for common buckwheat (Fagopyrum esculentum Moench); the map was composed of 756 loci and included 8,884 markers. The number of linkage groups converged to eight, which is the basic number of chromosomes in common buckwheat. The sizes of the linkage groups of the P1 and P2 maps were 773.8 and 800.4 cM, respectively. The average interval between adjacent loci was 2.13 cM. The linkage map constructed here will be useful for the analysis of other common buckwheat populations. We also performed QTL mapping for main stem length and detected four QTL. It took 37 days to process 178 samples from DNA extraction to genotyping, indicating the system enables genotyping of genome-wide markers for a few hundred buckwheat plants before the plants mature. The novel system will be useful for genomics-assisted breeding in minor crops without a priori genomic information. PMID:25914583

  2. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

    Science.gov (United States)

    Costantini, Lara; Lukšič, Lea; Molinari, Romina; Kreft, Ivan; Bonafaccia, Giovanni; Manzi, Laura; Merendino, Nicolò

    2014-12-15

    In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and tartary buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate that bread made with chia and tartary buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein (20%), insoluble dietary fibres (74%), ash (51%), and alpha-linolenic acid (67.4%). Moreover, this bread possessed lower energy (14%) and carbohydrate contents (24%) compared to the control. Tartary buckwheat also improved the total antioxidant capacity of the bread (about 75%) and provided a considerable amount of flavonoids, which are healthy non-nutritional compounds. Overall, chia and tartary buckwheat represent excellent raw materials for the formulation of gluten-free bread with high nutritional value. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Tartary buckwheat improves cognition and memory function in an in vivo amyloid-β-induced Alzheimer model.

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    Choi, Ji Yeon; Cho, Eun Ju; Lee, Hae Song; Lee, Jeong Min; Yoon, Young-Ho; Lee, Sanghyun

    2013-03-01

    Protective effects of Tartary buckwheat (TB) and common buckwheat (CB) on amyloid beta (Aβ)-induced impairment of cognition and memory function were investigated in vivo in order to identify potential therapeutic agents against Alzheimer's disease (AD) and its associated progressive memory deficits, cognitive impairment, and personality changes. An in vivo mouse model of AD was created by injecting the brains of ICR mice with Aβ(25-35), a fragment of the full-length Aβ protein. Damage of mice recognition ability through following Aβ(25-35) brain injections was confirmed using the T-maze test, the object recognition test, and the Morris water maze test. Results of behavior tests in AD model showed that oral administration of the methanol (MeOH) extracts of TB and CB improved cognition and memory function following Aβ(25-35) injections. Furthermore, in groups receiving the MeOH extracts of TB and CB, lipid peroxidation was significantly inhibited, and nitric oxide levels in tissue, which are elevated by injection of Aβ(25-35), were also decrease. In particular, the MeOH extract of TB exerted a stronger protective activity than CB against Aβ(25-35)-induced memory and cognition impairment. The results indicate that TB may play a promising role in preventing or reversing memory and cognition loss associated with Aβ(25-35)-induced AD. Copyright © 2012 Elsevier Ltd. All rights reserved.

  4. Signal amplification in electrochemical detection of buckwheat allergenic protein using field effect transistor biosensor by introduction of anionic surfactant

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    Sho Hideshima

    2016-03-01

    Full Text Available Food allergens, especially buckwheat proteins, sometimes induce anaphylactic shock in patients after ingestion. Development of a simple and rapid screening method based on a field effect transistor (FET biosensor for food allergens in food facilities or products is in demand. In this study, we achieved the FET detection of a buckwheat allergenic protein (BWp16, which is not charged enough to be electrically detected by FET biosensors, by introducing additional negative charges from anionic surfactants to the target proteins. A change in the FET characteristics reflecting surface potential caused by the adsorption of target charged proteins was observed when the target sample was coupled with the anionic surfactant (sodium dodecyl sulfate; SDS, while no significant response was detected without any surfactant treatment. It was suggested that the surfactant conjugated with the protein could be useful for the charge amplification of the target proteins. The surface plasmon resonance analysis revealed that the SDS-coupled proteins were successfully captured by the receptors immobilized on the sensing surface. Additionally, we obtained the FET responses at various concentrations of BWp16 ranging from 1 ng/mL to 10 μg/mL. These results suggest that a signal amplification method for FET biosensing is useful for allergen detection in the food industry. Keywords: Field effect transistor biosensor, Food allergen, Signal amplification, Ionic surfactant, Intrinsic charge

  5. Purification, crystallization and preliminary X-ray analysis of a deletion mutant of a major buckwheat allergen

    International Nuclear Information System (INIS)

    Kezuka, Yuichiro; Itagaki, Takashi; Satoh, Rie; Teshima, Reiko; Nonaka, Takamasa

    2009-01-01

    A 16 kDa buckwheat protein (BWp16) is a major allergen responsible for immediate hypersensitivity reactions including anaphylaxis. An immunologically active mutant of BWp16 was prepared and a three-wavelength MAD data set was collected from a crystal of selenomethionine-labelled mutant protein. A 16 kDa buckwheat protein (BWp16) is a major allergen responsible for immediate hypersensitivity reactions including anaphylaxis. A deletion mutant of BWp16 (rBWp16ΔN) was overproduced and purified and was shown to be immunologically active. A three-wavelength MAD data set was collected from a crystal of selenomethionine-labelled rBWp16ΔN. The crystal belonged to the triclinic space group P1, with unit-cell parameters a = 28.39, b = 31.54, c = 32.20 Å, α = 111.92, β = 108.91, γ = 98.74°. One monomer was expected to be present in the asymmetric unit based on the calculated Matthews coefficient of 1.76 Å 3 Da −1

  6. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

    Science.gov (United States)

    Altındağ, Gülçin; Certel, Muharrem; Erem, Fundagül; İlknur Konak, Ülgen

    2015-04-01

    Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  7. Comparison of buckwheat, red clover, and purple tansy as potential surrogate plants for use in semi-field pesticide risk assessments with Bombus impatiens

    Directory of Open Access Journals (Sweden)

    Angela E. Gradish

    2016-07-01

    Full Text Available Background. Bumble bees (Bombus spp. are important wild and managed pollinators. There is increased interest in incorporating data on bumble bees into risk assessments for pesticides, but standardized methods for assessing hazards of pesticides in semi-field and field settings have not yet been established for bumble bees. During semi-field studies, colonies are caged with pesticide-treated flowering surrogate plants, which must be attractive to foragers to ensure colony exposure to the test compound, and must produce an ample nectar and pollen to sustain colonies during testing. However, it is not known which plant(s are suitable for use in semi-field studies with bumble bees. Materials and Methods. We compared B. impatiens foraging activity and colony development on small plots of flowering buckwheat (Fagopyrum esculentum, var. common, red clover (Trifolium pratense, and purple tansy (Phacelia tanacetifolia under semi-field conditions to assess their suitability as surrogate plants for pesticide risk assessment studies with bumble bees. We also compared the growth characteristics and input requirements of each plant type. Results. All three plant types generally established and grew well. Red clover and purple tansy experienced significant weed pressure and/or insect pest damage. In contrast, pest pressure was extremely low in buckwheat. Overall, B. impatiens foraging activity was significantly greater on buckwheat plots than red clover or purple tansy, but plant type had no effect on number of individuals produced per colony or colony weight. Discussion. Because of the consistently high foraging activity and successful colony development observed on buckwheat plots, combined with its favourable growth characteristics and low maintenance requirements, we recommend buckwheat as a surrogate plant for use in semi-field pesticide toxicity assessments with B. impatiens.

  8. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

    Science.gov (United States)

    Levent, Hacer; Bilgiçli, Nermin

    2011-11-01

    In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

  9. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.

    Science.gov (United States)

    Zanoletti, Miriam; Marti, Alessandra; Marengo, Mauro; Iametti, Stefania; Pagani, M Ambrogina; Renzetti, Stefano

    2017-12-01

    A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Time-course study and effects of drying method on concentrations of gamma-aminobutyric acid, flavonoids, anthocyanin, and 2''-hydroxynicotianamine in leaves of buckwheats.

    Science.gov (United States)

    Suzuki, Tatsuro; Watanabe, Masami; Iki, Makiko; Aoyagi, Yasuo; Kim, Sun-Ju; Mukasa, Yuji; Yokota, Satoshi; Takigawa, Shigenobu; Hashimoto, Naoto; Noda, Takahiro; Yamauchi, Hiroaki; Matsuura-Endo, Chie

    2009-01-14

    Concentrations of gamma-aminobutyric acid (GABA), rutin, minor flavonoids (such as orientin), anthocyanin, and 2''-hydroxynicotianamine (2HN) were quantified in the leaves of common and tartary buckwheat (Fagopyrum esculentum Moench and Fagopyrum tataricum Gaertn., respectively), at 14, 28, and 42 days after sowing (DAS). GABA and rutin concentrations peaked at 42 DAS, whereas anthocyain, 2HN, and minor flavonoid concentrations declined with the age of the plants. However, at 42 DAS, anthocyanin concentrations in the leaves of tartary buckwheat Hokkai T10 leaves were at least 10-fold greater than in the other buckwheats tested. In addition, the effects on target compound concentrations and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of three different drying methods (20 h at 40 degrees C, 7 h at 70 degrees C, or lyophilization) were investigated. In general, the drying method had no significant effect on the parameters tested. These results indicate that, in terms of GABA, rutin, and anthocyanin concentrations, leaf powder from 42 day old Hokkai T10 has the potential to be a useful food ingredient, such as Ao-jiru juice.

  11. Comparison of Anti-Inflammatory Effects of Flavonoid-Rich Common and Tartary Buckwheat Sprout Extracts in Lipopolysaccharide-Stimulated RAW 264.7 and Peritoneal Macrophages

    Directory of Open Access Journals (Sweden)

    Tae Gyu Nam

    2017-01-01

    Full Text Available Buckwheat sprouts have been widely consumed all around world due to their great abundance of bioactive compounds. In this study, the anti-inflammatory effects of flavonoid-rich common buckwheat sprout (CBS and tartary buckwheat sprout (TBS extracts were evaluated in lipopolysaccharide- (LPS- stimulated RAW 264.7 murine macrophages and primary peritoneal macrophages from male BALB/c mice. Based on the reversed-phase HPLC analysis, the major flavonoids in CBS were determined to be C-glycosylflavones (orientin, isoorientin, vitexin, and isovitexin, quercetin-3-O-robinobioside, and rutin, whereas TBS contained only high amounts of rutin. The TBS extract exhibited higher inhibitory activity as assessed by the production of proinflammatory mediators such as nitric oxide and cytokines including tumor necrosis factor-α, interleukin- (IL- 6, and IL-12 in LPS-stimulated RAW 264.7 macrophages than CBS extract. In addition, TBS extract suppressed nuclear factor-kappa B activation by preventing inhibitor kappa B-alpha degradation and mitogen-activated protein kinase phosphorylation in LPS-stimulated RAW 264.7 macrophages. Moreover, the TBS extract markedly reduced LPS-induced cytokine production in peritoneal macrophages. Taken together, these findings suggest that TBS extract can be a potential source of anti-inflammatory agents that may influence macrophage-mediated inflammatory disorders.

  12. Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts.

    Science.gov (United States)

    Qin, Peiyou; Wei, Aichun; Zhao, Degang; Yao, Yang; Yang, Xiushi; Dun, Baoqing; Ren, Guixing

    2017-06-01

    This study aimed to investigate the effects of different concentrations of sodium bicarbonate (NaHCO 3 ) on the accumulation of flavonoids, total phenolics and d-chiro-inositol (DCI), as well as the antioxidant and α-glucosidase inhibitory activities, in tartary buckwheat sprouts. Treatment with low concentrations of NaHCO 3 (0.05, 0.1, and 0.2%) resulted in an increase in flavonoids, total phenolic compounds and DCI concentrations, and improved DPPH radical-scavenging and α-glucosidase inhibition activities compared with the control (0%). The highest levels of total flavonoids (26.69mg/g DW), individual flavonoids (rutin, isoquercitrin, quercetin, and kaempferol), total phenolic compounds (29.31mg/g DW), DCI (12.56mg/g DW), as well as antioxidant and α-glucosidase inhibition activities, were observed in tartary buckwheat sprouts treated with 0.05% NaHCO 3 for 96h. These results indicated that appropriate treatment with NaHCO 3 could improve the healthy benefits of tartary buckwheat sprouts. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

    Science.gov (United States)

    Cho, Yong Jin; Lee, Suyong

    2015-06-01

    Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8g/100g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16-150 mesh particle size, 70% ethanol, and ultrasonication at 40°C for 30min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250-500mg/100g which corresponded to the recommended daily dose of rutin. While frying temperatures (150-190°C) and times (1-3min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

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    Małgorzata Przygodzka

    2015-01-01

    Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

  15. Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets.

    Science.gov (United States)

    Wang, Fengping; Zhang, Huijun; Jin, Wengang; Li, Lirong

    2018-06-01

    To investigate the effect of tartary buckwheat polysaccharide (TBP) combined with nisin edible coatings on the preservation of tilapia (Oreochromis niloticus) fillets, fillets were dip treated with different concentrations of TBP (5, 10 and 15 g kg -1 ) combined with nisin and stored at 4 °C for 12 days. The pH values, thiobarbituric acid contents, total volatile base nitrogen (TVB-N) content, total viable count (TVC), surface colors, textures and sensory properties of the tilapia fillets at storage were all periodically investigated. TBP combined with nisin-treated groups significantly improved the bacteriological, physicochemical, and sensory characteristics of the tilapia fillets to a greater extent compared to the control group and presented better quality preservation effects than nisin coating alone. Based on the limits of the TVB-N, TVC and sensory scores, the shelf life of the control tilapia fillets was 4 days, whereas that for nisin with TBP-coated fillets was 8-10 days. Edible coatings made from TBP combined with nisin are suitable for maintaining qualities and enhancing the shelf lives of tilapia fillets stored at 4 °C. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  16. Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller's dried grains.

    Science.gov (United States)

    Wang, Xuejiao; Ullah, Niamat; Sun, Xuchun; Guo, Yan; Chen, Lin; Li, Zhixi; Feng, Xianchao

    2017-03-01

    Biocomposite films were manufactured by combining protein extracted from buckwheat distiller's dried grains with bacterial cellulose (BC). The film microstructures showed that BC is compatible with protein matrix and endows the film with high rigidity. Differential scanning calorimetry (DSC) showed that BC can promote thermal stability of the composite films. BC promoted the transition from a Newtonian to a non-Newtonian fluid and the shear thinning behavior of protein-BC solution. Fourier Transform Infrared (FTIR) spectroscopy showed the main functional groups' absorption peaks shifted to lower wavenumbers. Results of both FTIR and viscosity analysis proved the formation of intermolecular interactions through hydrogen bonds. These bonds affected film characteristics such as moisture content (MC), water solubility (WS), and water vapor permeability (WVP), which decreased with addition of BC. The WVP (6.68±0.78-5.95±0.54×10 -10 gm/Pasm 2 ) of the films were lower than other protein films. Tensile strength (TS) values of films containing 1.8% and 2.0% BC (14.98±0.97 and 15.03±2.04MPa) were significantly higher than that of pure protein films (4.26±0.66MPa). Combination of proteins extracted from a waste product and BC led to composite films with low water vapor permeability and excellent mechanical properties. Copyright © 2016 Elsevier B.V. All rights reserved.

  17. Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

    Directory of Open Access Journals (Sweden)

    Wronkowska Małgorzata

    2015-12-01

    Full Text Available The effect of solid-state fermentation with Rhizopus oligosporus on the changes in the total phenolic compounds, rutin, vitamin B and C, tocopherol, phytic acid and antioxidant capacity of raw and roasted buckwheat groats was studied. The roasted groats contained reduced level of studied bioactive compounds as compared to raw groats. In this study was evidenced that the solidstate fermentation with Rhizopus oligosporus enhanced water soluble vitamins (thiamine, pyridoxine and L-ascorbic acid as well as tocopherols contents. In contrast the decrease of the inositol hexaphosphate, phenolic compounds, the rutin content and antioxidant capacity determined by ACL and ABTS methods was noticed.

  18. Specific IgE for Fag e 3 Predicts Oral Buckwheat Food Challenge Test Results and Anaphylaxis: A Pilot Study.

    Science.gov (United States)

    Yanagida, Noriyuki; Sato, Sakura; Maruyama, Nobuyuki; Takahashi, Kyohei; Nagakura, Ken-Ichi; Ogura, Kiyotake; Asaumi, Tomoyuki; Ebisawa, Motohiro

    2018-01-01

    Buckwheat (BW) is the source of a life-threatening allergen. Fag e 3-specific serum IgE (sIgE) is more useful than BW-sIgE for diagnosis; however, it is unknown whether Fag e 3-sIgE can predict oral food challenge (OFC) results and anaphylaxis. This study aimed to clarify the efficacy of Fag e 3-sIgE in predicting OFC results and anaphylaxis. We conducted a retrospective review of BW- and Fag e 3-sIgE data obtained using the ImmunoCAP® assay system and fluorescent enzyme-linked immunosorbent assay from children who underwent OFC using 3,072 mg of BW protein between July 2006 and March 2014 at Sagamihara National Hospital, Kanagawa, Japan. We analyzed 60 patients aged 1.9-13.4 years (median 6.0 years); 20 (33%) showed objective symptoms upon BW OFC. The patients without symptoms had significantly lower Fag e 3-sIgE than those with non-anaphylactic (p tested factor that significantly predicted positive OFC results (odds ratio 8.93, 95% confidence interval 3.10-25.73, p < 0.001) and OFC-induced anaphylaxis (2.67, 1.12-6.35, p = 0.027). We suggest that a threshold Fag e 3-sIgE level of 18.0 kUE/L has 95% probability of provoking a positive reaction to BW. Fag e 3-sIgE predicted OFC results and OFC-induced anaphylaxis. We further emphasize paying careful attention to the risk of BW OFC-induced anaphylaxis. © 2018 The Author(s) Published by S. Karger AG, Basel.

  19. Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature.

    Science.gov (United States)

    Brožková, Iveta; Dvořáková, Veronika; Michálková, Kateřina; Červenka, Libor; Velichová, Helena

    2016-12-01

    Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 °C. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 °C. Superoxide dismutase activity was also higher at 40 °C in comparison with that at 60 °C. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 °C, TBARS values did not show significant changes during the drying process. The results of this study suggest that drying buckwheat-based cookies at 40 °C retained their good antioxidant properties but represent a potentially serious microbial hazard.

  20. Diversity and pollination value of insects visiting the flowers of a rare buckwheat (Eriogonum pelinophilum: Polygonaceae in disturbed and “natural” areas

    Directory of Open Access Journals (Sweden)

    Griswold, T. L.

    2011-06-01

    Full Text Available We compared flower-visitors of the endangered plant Eriogonum pelinophilum, at relatively undisturbed and highly disturbed sites. We found no difference between sites in flower visitation rate or species richness of flower-visitors; species diversity of flower-visitors was higher at disturbed than at undisturbed sites but there was no difference in equitability. We found significant differences in total E. pelinophilum pollen carried on the body among 14 abundant bee species; eight abundant wasp species; and 12 abundant fly species. Both bee and wasp species carried significantly more pollen on the ventral compared to dorsal segments of the body; pollen on the body of fly species was more equally distributed across body surfaces. Total pollen carried on flower-visitor bodies was significantly related to visitor length, suggesting that larger visitors were more effective pollinators. Total Pollination Value, a measure combining both visitor abundance and body pollen was greater at the disturbed site than the undisturbed site, further suggesting that pollination in fragments of this rare species is not a major concern. We conclude that the high diversity of insect flower-visitors and the generalized nature of E. pelinophilum flowers make a special management programme to conserve pollinators unnecessary. Conservation of this buckwheat is best achieved by simple habitat preservation, together with a program to enlist private citizens to include buckwheat plants in their backyard gardens.

  1. Effect of VS organic loads and buckwheat husk on methane production by anaerobic co-digestion of primary sludge and wheat straw

    International Nuclear Information System (INIS)

    Elsayed, Mahmoud; Andres, Yaves; Blel, Walid; Gad, Ali; Ahmed, Abdelkader

    2016-01-01

    Highlights: • Co-digestion of PS, WS, and BH was conducted to evaluate different VS organic loads for an optimal methane production. • Co-digestion of PS and WS was optimized using buckwheat husk as a new waste material. • Combination of PS, WS, and BH produced higher methane yields than the individual digestion of PS, WS, and BH. • The highest CMYs and VS removal rate were achieved at C/N ratios of 10 and 7.50 gVS/L, respectively. • The purification process increased the methane content from 58.91–63.05% to 92.46–95.30%. - Abstract: An environmentally acceptable disposal of sewage sludge and agro-wastes presents an urgent problem facing many countries. Anaerobic digestion (AD) is a robust and suitable technique for producing renewable energy from wastes. This study aims to improve methane production from anaerobic co-digestion of primary sludge (PS) and wheat straw (WS) depending on their volatile solids (VS) organic load and by adding a proposed waste material of buckwheat husk (BH) based on their carbon to nitrogen (C/N) ratio. Mesophilic anaerobic batch tests were carried out in 500-mL digesters. Individual and six mixtures of PS and WS at different VS organic loads were anaerobically digested to optimize VS load for the greatest gas production. The highest cumulative methane yield (CMYs) occurred with combined substrates at a VS load of 7.50 gVS/L. In general, the optimized organic loads that gave the highest cumulative biogas yield (CBYs) and CMYs were in the range of 6–8 gVS/L. In addition, AD of individual substrates of PS, WS, and BH and of their mixture at different C/N ratios was investigated regarding to the methane yields. Multi-component substrates produced the greatest CMY at a C/N ratio of 10.07. The CMYs was increased by 39.26% when the proposed waste material of buckwheat husk (BH) was added to the different mixtures of PS and WS compared to the co-digestion of PS and WS. Experimental results were approved using statistical

  2. The n-Butanol Fraction and Rutin from Tartary Buckwheat Improve Cognition and Memory in an In Vivo Model of Amyloid-β-Induced Alzheimer's Disease.

    Science.gov (United States)

    Choi, Ji Yeon; Lee, Jeong Min; Lee, Dong Gu; Cho, Sunghun; Yoon, Young-Ho; Cho, Eun Ju; Lee, Sanghyun

    2015-06-01

    This study examined the beneficial effects of the n-butanol fraction and rutin extracted from tartary buckwheat (TB) on learning and memory deficits in a mouse model of amyloid β (Aβ)-induced Alzheimer's disease (AD). Learning and memory were assessed using the T-maze, object recognition, and Morris water maze tests. Animals administered Aβ showed impaired cognition and memory, which were alleviated by oral administration of an n-butanol fraction and rutin extracted from TB. Similarly, Aβ-induced increases in nitric oxide formation and lipid peroxidation in the brain, liver, and kidneys were attenuated by treatment with n-butanol fraction and rutin from TB in addition to antioxidant effects observed in control (nonAβ-treated) animals. The results of the present study suggest that the n-butanol fraction and rutin extracted from TB are protective against and have possible therapeutic applications for the treatment of AD.

  3. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging.

    Science.gov (United States)

    Bai, Yi-Peng; Guo, Xiao-Nao; Zhu, Ke-Xue; Zhou, Hui-Ming

    2017-12-15

    The present study investigated the combined effects of aqueous ozone treatment and modified atmosphere packaging (MAP) on prolonging the shelf-life of semi-dried buckwheat noodles [SBWN; moisture content (22.5±0.5%)] at 25°C. Firstly, the different concentrations of ozonated water were used to make SBWN. Subsequently, SBWN prepared with ozonated water were packaged under six different conditions and stored for 11days. Changes in microbial, chemical-physical, textural properties and sensorial qualities of SWBN were monitored during storage. Microbiological results indicated that adopting 2.21mg/L of ozonated water resulted in a 1.8 log 10 CFU/g reduction of the initial microbial loads in SBWN. In addition, MAP suppressed the microbial growth with a concomitant reduction in the rates of acidification and quality deteriorations of SBWN. Finally, the shelf-life of sample packed under N 2 :CO 2 =30:70 was extended to 9days, meanwhile textural and sensorial characteristics were maintained during the whole storage period. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Tartary buckwheat flavonoids ameliorate high fructose-induced insulin resistance and oxidative stress associated with the insulin signaling and Nrf2/HO-1 pathways in mice.

    Science.gov (United States)

    Hu, Yuanyuan; Hou, Zuoxu; Yi, Ruokun; Wang, Zhongming; Sun, Peng; Li, Guijie; Zhao, Xin; Wang, Qiang

    2017-08-01

    The present study was conducted to explore the effects of a purified tartary buckwheat flavonoid fraction (TBF) on insulin resistance and hepatic oxidative stress in mice fed high fructose in drinking water (20%) for 8 weeks. The results indicated that continuous administration of TBF dose-dependently improved the insulin sensitivity and glucose intolerance in high fructose-fed mice. TBF treatment also reversed the reduced level of insulin action on the phosphorylation of insulin receptor substrate-1 (IRS-1), protein kinase B (Akt) and phosphatidylinositol 3-kinase (PI3K), as well as the translocation of glucose transporter type 4 (GLUT4) in the insulin-resistant liver. Furthermore, TBF was found to exert high antioxidant capacity as it acts as a shield against oxidative stress induced by high fructose by restoring the antioxidant status, and modulating nuclear factor E2 related factor 2 (Nrf2) translocation to the nucleus with subsequently up-regulated antioxidative enzyme protein expression. Histopathological examinations revealed that impaired pancreatic/hepatic tissues were effectively restored in high fructose-fed mice following TBF treatment. Our results show that TBF intake is effective in preventing the conversion of high fructose-induced insulin resistance and hepatic oxidative stress in mice by improving the insulin signaling molecules and the Nrf2 signal pathway in the liver.

  5. Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.

    Science.gov (United States)

    Coman, Maria Magdalena; Verdenelli, Maria Cristina; Cecchini, Cinzia; Silvi, Stefania; Vasile, Aida; Bahrim, Gabriela Elena; Orpianesi, Carla; Cresci, Alberto

    2013-10-15

    Fermented foods have a great significance since they provide and preserve large quantities of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human diet. Originally fermented milks were developed as a means of preserving nutrients and are the most representatives of the category. The first aim of this study was to screen the effect of buckwheat flour and oat bran as prebiotics on the production of probiotic fiber-enriched fermented milks, by investigating the kinetics of acidification of buckwheat flour- and oat bran-supplemented milk fermented by Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their 1:1 combination named SYNBIO®. The probiotic strains viability, pH and sensory characteristics of the fermented fiber-enriched milk products, stored at 4 °C for 28 days were also monitored. The results showed that supplementation of whole milk with the tested probiotic strains and the two vegetable substrates results in a significant faster lowering of the pH. Also, the stability of L. rhamnosus IMC 501®, L. paracasei IMC 502® and SYNBIO® during storage at 4 °C for 28 days in buckwheat flour- and oat bran-supplemented samples was remarkably enhanced. The second aim of the study was to develop a new synbiotic product using the best combination of probiotics and prebiotics by promoting better growth and survival and be acceptable to the consumers with high concentration of probiotic strain. This new product was used to conduct a human feeding trial to validate the fermented milk as a carrier for transporting bacterial cells into the human gastrointestinal tract. The probiotic strains were recovered from fecal samples in 40 out of 40 volunteers fed for 4 weeks one portion per day of synbiotic fermented milk carrying about 10(9) viable cells. © 2013.

  6. De Novo Assembly and Analysis of Tartary Buckwheat (Fagopyrum tataricum Garetn. Transcriptome Discloses Key Regulators Involved in Salt-Stress Response

    Directory of Open Access Journals (Sweden)

    Qi Wu

    2017-10-01

    Full Text Available Soil salinization has been a tremendous obstacle for agriculture production. The regulatory networks underlying salinity adaption in model plants have been extensively explored. However, limited understanding of the salt response mechanisms has hindered the planting and production in Fagopyrum tataricum, an economic and health-beneficial plant mainly distributing in southwest China. In this study, we performed physiological analysis and found that salt stress of 200 mM NaCl solution significantly affected the relative water content (RWC, electrolyte leakage (EL, malondialdehyde (MDA content, peroxidase (POD and superoxide dismutase (SOD activities in tartary buckwheat seedlings. Further, we conducted transcriptome comparison between control and salt treatment to identify potential regulatory components involved in F. tataricum salt responses. A total of 53.15 million clean reads from control and salt-treated libraries were produced via an Illumina sequencing approach. Then we de novo assembled these reads into a transcriptome dataset containing 57,921 unigenes with N50 length of 1400 bp and total length of 44.5 Mb. A total of 36,688 unigenes could find matches in public databases. GO, KEGG and KOG classification suggested the enrichment of these unigenes in 56 sub-categories, 25 KOG, and 273 pathways, respectively. Comparison of the transcriptome expression patterns between control and salt treatment unveiled 455 differentially expressed genes (DEGs. Further, we found the genes encoding for protein kinases, phosphatases, heat shock proteins (HSPs, ATP-binding cassette (ABC transporters, glutathione S-transferases (GSTs, abiotic-related transcription factors and circadian clock might be relevant to the salinity adaption of this species. Thus, this study offers an insight into salt tolerance mechanisms, and will serve as useful genetic information for tolerant elite breeding programs in future.

  7. Potential of Genomic Selection in Mass Selection Breeding of an Allogamous Crop: An Empirical Study to Increase Yield of Common Buckwheat

    Directory of Open Access Journals (Sweden)

    Shiori Yabe

    2018-03-01

    Full Text Available To evaluate the potential of genomic selection (GS, a selection experiment with GS and phenotypic selection (PS was performed in an allogamous crop, common buckwheat (Fagopyrum esculentum Moench. To indirectly select for seed yield per unit area, which cannot be measured on a single-plant basis, a selection index was constructed from seven agro-morphological traits measurable on a single plant basis. Over 3 years, we performed two GS and one PS cycles per year for improvement in the selection index. In GS, a prediction model was updated every year on the basis of genotypes of 14,598–50,000 markers and phenotypes. Plants grown from seeds derived from a series of generations of GS and PS populations were evaluated for the traits in the selection index and other yield-related traits. GS resulted in a 20.9% increase and PS in a 15.0% increase in the selection index in comparison with the initial population. Although the level of linkage disequilibrium in the breeding population was low, the target trait was improved with GS. Traits with higher weights in the selection index were improved more than those with lower weights, especially when prediction accuracy was high. No trait changed in an unintended direction in either GS or PS. The accuracy of genomic prediction models built in the first cycle decreased in the later cycles because the genetic bottleneck through the selection cycles changed linkage disequilibrium patterns in the breeding population. The present study emphasizes the importance of updating models in GS and demonstrates the potential of GS in mass selection of allogamous crop species, and provided a pilot example of successful application of GS to plant breeding.

  8. Potential of Genomic Selection in Mass Selection Breeding of an Allogamous Crop: An Empirical Study to Increase Yield of Common Buckwheat.

    Science.gov (United States)

    Yabe, Shiori; Hara, Takashi; Ueno, Mariko; Enoki, Hiroyuki; Kimura, Tatsuro; Nishimura, Satoru; Yasui, Yasuo; Ohsawa, Ryo; Iwata, Hiroyoshi

    2018-01-01

    To evaluate the potential of genomic selection (GS), a selection experiment with GS and phenotypic selection (PS) was performed in an allogamous crop, common buckwheat ( Fagopyrum esculentum Moench). To indirectly select for seed yield per unit area, which cannot be measured on a single-plant basis, a selection index was constructed from seven agro-morphological traits measurable on a single plant basis. Over 3 years, we performed two GS and one PS cycles per year for improvement in the selection index. In GS, a prediction model was updated every year on the basis of genotypes of 14,598-50,000 markers and phenotypes. Plants grown from seeds derived from a series of generations of GS and PS populations were evaluated for the traits in the selection index and other yield-related traits. GS resulted in a 20.9% increase and PS in a 15.0% increase in the selection index in comparison with the initial population. Although the level of linkage disequilibrium in the breeding population was low, the target trait was improved with GS. Traits with higher weights in the selection index were improved more than those with lower weights, especially when prediction accuracy was high. No trait changed in an unintended direction in either GS or PS. The accuracy of genomic prediction models built in the first cycle decreased in the later cycles because the genetic bottleneck through the selection cycles changed linkage disequilibrium patterns in the breeding population. The present study emphasizes the importance of updating models in GS and demonstrates the potential of GS in mass selection of allogamous crop species, and provided a pilot example of successful application of GS to plant breeding.

  9. Effects of Sowing Date, Planting Pattern and Nitrogen Levels on Leaf and Flower Essential Oil, Yield and Component Yield Grain of Buckwheat (Fagopyroum esculentum Moench

    Directory of Open Access Journals (Sweden)

    M. R Sobhani

    2017-12-01

    Full Text Available Introduction Buckwheat which has been scientifically named Fagopyrum esculentum can be considered as a yearling broad-leaved plant belonging to the family of Polygonaceae which is known as false Cereal. Its seeds are in use as a nutritional and medicinal product that is due to the rutin content of them. As the population is rapidly increasing worldwide, a solution must be found to supply necessary food. What agriculture science is responsible for is to produce more products with better quality in order to meet this increasing population’s needs so that food poverty and starvation are more likely to be removed and keep food safety. Considering the fact that buckwheat is of a variety of medical, industrial and food applications and in our country and some other ones, it has not been seriously cultivated, this plant must be used as a new plant and it should be extensively applied in multiple planting systems (summer planting for commercial goals through producing seeds while its nutritional value is more than grain and it can be regarded as a rich source of high quality protein, amino acid necessary for lysine, high starch percent, minerals and vitamins for different applications involving cake flour, frumenty and soup and improving the optimal rate of rutin as a secondary metabolite having effective medical features concerning our country’s climatic conditions. Materials and Methods In order to investigate the effects of sowing date, planting patterns and nitrogen on leaf and flower rutin, yield and yield component of Buckwheat plant, a field study was conducted during 2010 and 2011 in Agricultural Research Institute of Arak, Iran. The experimental design was regarded as the randomized complete block design in the form of split plot factorial with three replications. Planting treatments as the fundamental elements may be implemented at two levels including the mounds with the width of 50 cm associated with two planting rows regarding the

  10. Age estimates for the buckwheat family Polygonaceae based on sequence data calibrated by fossils and with a focus on the amphi-Pacific Muehlenbeckia.

    Directory of Open Access Journals (Sweden)

    Tanja M Schuster

    Full Text Available The buckwheat family Polygonaceae is a diverse group of plants and is a good model for investigating biogeography, breeding systems, coevolution with symbionts such as ants and fungi, functional trait evolution, hybridization, invasiveness, morphological plasticity, pollen morphology and wood anatomy. The main goal of this study was to obtain age estimates for Polygonaceae by calibrating a Bayesian phylogenetic analysis, using a relaxed molecular clock with fossil data. Based on the age estimates, we also develop hypotheses about the historical biogeography of the Southern Hemisphere group Muehlenbeckia. We are interested in addressing whether vicariance or dispersal could account for the diversification of Muehlenbeckia, which has a "Gondwanan" distribution. Eighty-one species of Polygonaceae were analysed with MrBayes to infer species relationships. One nuclear (nrITS and three chloroplast markers (the trnL-trnF spacer region, matK and ndhF genes were used. The molecular data were also analysed with Beast to estimate divergence times. Seven calibration points including fossil pollen and a leaf fossil of Muehlenbeckia were used to infer node ages. Results of the Beast analyses indicate an age of 110.9 (exponential/lognormal priors/118.7 (uniform priors million years (Myr with an uncertainty interval of (90.7-125.0 Myr for the stem age of Polygonaceae. This age is older than previously thought (Maastrichtian, approximately 65.5-70.6 Myr. The estimated divergence time for Muehlenbeckia is 41.0/41.6 (39.6-47.8 Myr and its crown clade is 20.5/22.3 (14.2-33.5 Myr old. Because the breakup of Gondwana occurred from 95-30 Myr ago, diversification of Muehlenbeckia is best explained by oceanic long-distance and maybe stepping-stone dispersal rather than vicariance. This study is the first to give age estimates for clades of Polygonaceae and functions as a jumping-off point for future studies on the historical biogeography of the family.

  11. Genetic relationships among buckwheat (Fagopyrum) species from ...

    Indian Academy of Sciences (India)

    2014-12-08

    Dec 8, 2014 ... from southwest China based on chloroplast and nuclear. SSR markers ..... A similarity matrix was calculated separately based on. cpSSR and nSSR ... The research was supported by International Cooperation Projects from Science and ... 2003 Genetic structure and reproduction dynamics of Salix reinii.

  12. Dietary effects of chitosan and buckwheat (Fagopyrum esculentum ...

    African Journals Online (AJOL)

    Sohel

    2015-11-04

    Nov 4, 2015 ... esculentum) alone or in combination with chitosan, in broiler diets, on the growth, feed intake and ..... Body weight gain was calculated by subtracting the body weight at the beginning of the week from the ..... Asian Austral.

  13. Biological activity of phenolic compounds present in buckwheat plants

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Tříska, Jan; Vrchotová, Naděžda

    2005-01-01

    Roč. 16, č. 1 (2005), s. 123-129 ISSN 0971-4693 Institutional research plan: CEZ:AV0Z60870520 Keywords : biological activity, extract, Fagopyrum esculenthum Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 0.686, year: 2005

  14. Exudation of Allelopathic Substances in Buckwheat (Fagopyrum esculentum Moench)

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Vrchotová, Naděžda; Tříska, Jan

    2007-01-01

    Roč. 55, č. 16 (2007), s. 6453-6459 ISSN 0021-8561 Institutional research plan: CEZ:AV0Z60870520 Keywords : Allelopathy * Epicatechin * Fagopyrum esculentum * palmitic acid * root exudates Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.532, year: 2007

  15. Dietary effects of chitosan and buckwheat ( Fagopyrum esculentum ...

    African Journals Online (AJOL)

    Fagopyrum esculentum) alone or in combination with chitosan, in broiler diets, on the growth, feed intake and serum lipid profile of broilers. Starting as 10-day olds, 144 Cobb 500 broiler chicks were fed six manually prepared diets containing ...

  16. Distribution of Vitamin E, Squalen, Epicatechin, and Rutin in Common Buckwheat Plants (Fagopyrum esculentum Moench)

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Tříska, Jan; Vrchotová, Naděžda

    2006-01-01

    Roč. 54, č. 15 (2006), s. 5330-5335 ISSN 0021-8561 R&D Projects: GA ČR(CZ) GP521/03/D076 Institutional research plan: CEZ:AV0Z60870520 Keywords : α-Tocopherol * developmental changes * epicatechin Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.322, year: 2006

  17. PROTEIN COMPLEX OF WHEAT, BUCKWHEAT AND MAIZE IN RELATION TO CELIAC DISEASE

    OpenAIRE

    Milan Chňapek; Marián Tomka; Želmíra Gregáňová; Zdenka Gálová

    2014-01-01

    Cereals are the most wide spread and very important plants utilized as a food source for mankind and for animals where they play role in energetical metabolism and proteosynthesis. Cereals contain proteins with unique properties. These properties allow us to produce leavened bread. Technological characteristic of cereal grain is determined by quantity and quality of storage proteins which represent alcohol soluble prolamins and glutenins soluble in acids and basis solutions. Celiac disease i...

  18. Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)

    Czech Academy of Sciences Publication Activity Database

    Kalinová Pexová, J.; Vrchotová, Naděžda; Tříska, Jan

    2018-01-01

    Roč. 258, aug (2018), s. 314-320 ISSN 0308-8146 R&D Projects: GA MŠk(CZ) LO1415 Institutional support: RVO:86652079 Keywords : hexane * lyophilisation * methanol * quercetin * rutin-degradating enzyme * temperature Subject RIV: CE - Biochemistry OBOR OECD: Biochemistry and molecular biology Impact factor: 4.529, year: 2016

  19. Electron transfer and photophosphorylation in mitochondria of buckwheat after irradiation of seeds with. gamma. -rays

    Energy Technology Data Exchange (ETDEWEB)

    Guseva, V A; Kurganova, L N; Gorlanova, T M [Gor' kovskij Gosudarstvennyj Univ. (USSR)

    1974-11-01

    Pre-sowing irradiation of seeds at 500 R activates the transfer of electrons by photosynthetic electron transfer path of isolated buchwheat chloroplasts in the ontogenesis and stimulates the conjugated photosynthetic phosphorilation. An increased content of NADPxH/sub 2/ is observed along with an elevated level of ATP production. Intensification of oxidative phosphorilation and growth of the P/O ratio of mitochondria has been shown in the ''irradiated'' plants, together with a concomitant increase of ATPhase activity in chloroplasts and mitochondria.

  20. Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products - A Review

    Directory of Open Access Journals (Sweden)

    Giménez-Bastida Juan Antonio

    2015-03-01

    Full Text Available Here we present a successful intra-arterial thrombolysis performed in the second trimester of pregnancy (21 weeks. The intervention resulted in complete recanalization of the occluded right middle cerebral artery and favourable clinical and gestational outcome. Together with cases described in respective medical literature our report affirms that in pregnancy acute ischemic stroke could be treated effectively applying intra-arterial thrombolysis (using rt-PA. This therapy could provide opportunity to help in such desperate situations.

  1. The influence of organic and conventional crop management, variety and year on the yield and flavonoid level in common buckwheat groats

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Vrchotová, Naděžda

    2011-01-01

    Roč. 127, č. 2 (2011), s. 602-608 ISSN 0308-8146 Institutional research plan: CEZ:AV0Z60870520 Keywords : Fagopyrum esculentum * Rutin * Epicatechin * Catechin * Epicatechin gallate * Yield * TGW * Organic farming Subject RIV: EH - Ecology, Behaviour Impact factor: 3.655, year: 2011

  2. Occurence of eugenol, coniferyl alcohol and 3,4,5- trimethoxyphenol in common buckwheat (Fagopyrum esculentum Moench) and their biological activity

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Tříska, Jan; Vrchotová, Naděžda

    2011-01-01

    Roč. 33, č. 5 (2011), s. 1679-1685 ISSN 0137-5881 Institutional research plan: CEZ:AV0Z60870520 Keywords : Allelopathy * Fagopyrum esculentum * Phenolic compound * Weed * GC-MS analysis Subject RIV: EH - Ecology, Behaviour Impact factor: 1.639, year: 2011

  3. Development of mutation techniques for farm product ingredients and production of new raw materials by irradiation

    International Nuclear Information System (INIS)

    Morishita, T.

    2004-01-01

    An increase of mutation for anti-oxidization competence of buckwheat was investigated by gamma-ray irradiation. An individual and a family of the buckwheat which showed an excellent anti-oxidization competence was selected. Survival rate of irradiated buckwheat decreased at acute irradiation dose of >200 Gy. The divergence of anti-oxidization competence on the irradiated buckwheat showed large value in comparison with untreated buckwheat. The average value of anti-oxidization competence on the irradiated buckwheat was higher than the one on the untreated buckwheat. The relations between anti-oxidization competence and total irradiation dose, however, were not clear. The relations between the anti-oxidization competence and total polyphenol contents in the backwheat showed clearly a positive correlation. (M. Suetake)

  4. The effect of floral resources on parasitoid and host longevity

    DEFF Research Database (Denmark)

    Sigsgaard, Lene; Betzer, Cathrine; Naulin, Cyril

    2013-01-01

    The strawberry tortricid, Acleris comariana Lienig and Zeller(Lepidoptera: Tortricidae)is an important pest in Danish strawberry production. Its most common parasitoid is Copidosoma aretas (Walker) (Hymenoptera: Chalcidoidea: Encyrtidae). To identify selective flowering plants that could be used...... to increase functional biodiversity, the longevity of C. aretas and its host A. comariana was assessed on 5 flowering species: buckwheat, Fagopyrum esculentum Moench (Caryophyllales: Polygonaceae); borage, Borago officinalis L. (Boraginaceae); strawberry, Fragaria x ananassa Duchesne (Rosales: Rosaceae...... buckwheat also increased longevity of A. comariana, its longevity and survival on buckwheat, borage, and strawberry was not significantly different, so buckwheat was chosen for field experiments. A. comariana densities in the 3 fields with sown buckwheat flower strips were 0.5, 4.0, and 8.3 larvae per m per...

  5. Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.

    Science.gov (United States)

    Komolka, Patrycja; Górecka, Danuta; Szymandera-Buszka, Krystyna; Jędrusek-Golińska, Anna; Dziedzic, Krzysztof; Waszkowiak, Katarzyna

    2016-01-01

    Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes - taste, flavour, texture etc. The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat flour. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffles and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat flour by roasted buckwheat flour and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fiber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of flavonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC). Pastry products with buckwheat flour, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fiber content and scored high on customer desirability. Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.

  6. Fagopyrum esculentum Alters Its Root Exudation after Amaranthus retroflexus Recognition and Suppresses Weed Growth.

    Science.gov (United States)

    Gfeller, Aurélie; Glauser, Gaétan; Etter, Clément; Signarbieux, Constant; Wirth, Judith

    2018-01-01

    Weed control by crops through growth suppressive root exudates is a promising alternative to herbicides. Buckwheat ( Fagopyrum esculentum ) is known for its weed suppression and redroot pigweed ( Amaranthus retroflexus ) control is probably partly due to allelopathic root exudates. This work studies whether other weeds are also suppressed by buckwheat and if the presence of weeds is necessary to induce growth repression. Buckwheat and different weeds were co-cultivated in soil, separating roots by a mesh allowing to study effects due to diffusion. Buckwheat suppressed growth of pigweed, goosefoot and barnyard grass by 53, 42, and 77% respectively without physical root interactions, probably through allelopathic compounds. Root exudates were obtained from sand cultures of buckwheat (BK), pigweed (P), and a buckwheat/pigweed mixed culture (BK-P). BK-P root exudates inhibited pigweed root growth by 49%. Characterization of root exudates by UHPLC-HRMS and principal component analysis revealed that BK and BK-P had a different metabolic profile suggesting that buckwheat changes its root exudation in the presence of pigweed indicating heterospecific recognition. Among the 15 different markers, which were more abundant in BK-P, tryptophan was identified and four others were tentatively identified. Our findings might contribute to the selection of crops with weed suppressive effects.

  7. そば粉がスポンジケーキの性状に及ぼす影響

    OpenAIRE

    齋藤, 寛子; 松本, 時子

    2005-01-01

    ABSTRACT : In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of buckwheat flour (dewakaori) with a quantity of flour at a ratio of 10-30-50-70-100%. The results are as follows: 1. The specific gravity of butter was not different among each sample. 2. Crumb of sponge cakes were harder and rougher by adding buckwheat flour at a ratio of 50-100%. 3. In color of sponge cakes, a specific difference was observed comparing buckwheat flour at a ...

  8. Drug: D09146 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available niaca[TAX:36596], Artemisia apiacea [TAX:262982], Xanthium strumarium [TAX:318068], Persicaria hydropiper [T...eae (daisy family) Xanthium strumarium juice, and Polygonaceae (buckwheat family) Persicaria hydropiper juice (dried) ... PubChem: 96025826 ...

  9. Diabetes type 2 - meal planning

    Science.gov (United States)

    ... kernel. Examples are whole-wheat flour, oatmeal, whole cornmeal, amaranth, barley, brown and wild rice, buckwheat, and ... and germ. Examples are white flour, de-germed cornmeal, white bread, and white rice. Grains have starch, ...

  10. Chemsearch Journal Volume 4 Number 1, June, 2013

    African Journals Online (AJOL)

    Magashi

    2013-06-01

    Jun 1, 2013 ... present investigation revealed that buckwheat species from the four sampling sites (Abor, Obinagu and Umuagu .... ceramics crucibles that had been previously heated .... beneficial effects on heart health when eaten in.

  11. Biological control of tortricids and aphids in strawberries

    DEFF Research Database (Denmark)

    Sigsgaard, Lene; Enkegaard, Annie; Eilenberg, Jørgen

    Cropping practice and biological control can contribute to reduced pesticide use in strawberries. Organic strawberries are less attacked by strawberry tortricid and buckwheat flower strips can augment its natural enemies. Against shallot aphid the two-spot ladybird is promising....

  12. Environ: E00127 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available E00127 Rheum palmatum, Rheum tanguticum rhizome Crude drug ... Rheum palmatum [TAX:137221], Rheum tangut...icum [TAX:137226] Same as: D06756 Polygonaceae (buckwheat family) Rheum palmatum, Rheum tanguticum rhizome ...

  13. Verification of presence of caprolactam in sprouted achenes of Fagopyrum esculentum Moench and its influence on plant phenolic compound content.

    Science.gov (United States)

    Kalinová, Jana P; Tříska, Jan; Vrchotová, Naděžda; Moos, Martin

    2014-08-15

    The presence of caprolactam, a precursor of Nylon-6, among those synthetic polymers which are widely-spread throughout the environment, could be the reason for its being found in plants. The aim of this work was to confirm the previously described presence of caprolactam in dry and sprouted achenes, as well as in achene exudates of common buckwheat (Fagopyrum esculentum Moench). When the lyophilized sprouted and dry buckwheat achenes, along with exudates from growth experiments, with caprolactam-free medium were analysed by HPLC, no caprolactam was found. After addition of caprolactam into the growth medium, we confirmed the uptake of caprolactam in the lyophilized sprouted buckwheat achenes. The uptake of caprolactam is also a function of light conditions during the growth experiments. Caprolactam also inhibits the content of phenolic compounds; especially rutin, vitexin, isovitexin, orientin, and homoorientin in buckwheat plants. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Morphological, physiological, cytological and phytochemical studies in diploid and colchicine-induced tetraploid plants of Fagopyrum tataricum (L.) Gaertn

    OpenAIRE

    Wang, Lin-Jiao; Sheng, Mao-Yin; Wen, Pei-Cai; Du, Jia-Ying

    2017-01-01

    Background Tartary buckwheat are very popular as an important functional food material and its cultivation is very widespread in our whole world, but there obviously lack works in the researches of genetic breeding for agricultural and medicinal utilization. The aim of this study is to obtain good germplasm resources for agricultural and medicinal use of tartary buckwheat (Fagopyrum tataricum) by inducing the tetraploid plants. Results Four cultivars of F. tataricum, that is, Qianwei 2#, Jink...

  15. Colour change of bakery products influenced by used additions

    Directory of Open Access Journals (Sweden)

    Petra Čáslavková

    2014-01-01

    Full Text Available This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposes of this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on the colour of the bakery products (P P < 0.05 were found for the following combinations: mixture of wheat flour with buckwheat, barley, and oat; mixture of spelt flour with buckwheat and oat; and mixture of rye flour with buckwheat and barley. The proposed general regression model which was created using the data obtained in the experiment, showed colour variability of more than 95 per cent.

  16. [Biological activity of metabolites of the herb Kalanchoe diagremontania (Hamet de la Bbathie) Jacobs et Perr].

    Science.gov (United States)

    Anisimov, M M; Gerasimenko, N I; Chaĭkina, E L; Serebriakov, Iu M

    2009-01-01

    In this study we investigated the hemolytic, antimicrobial, and phytoregulatory activity of various classes of lipids (triacylglycerols, free fatty acids (FFA), the glyceroglycolipids monogalactosyl diacylglycerol (MGDG), sulfoquinovosyl diacylglycerol (SQDG)), sterols, all of them were obtained from the medical herb Kalanchoe diagremontiana, and also pigments, phenolic compounds (FC), polysaccharides, and ethanol extract (EE) of the herbal. It was established that EE, FC, FFA, and sterols display pH-dependent membranothropic activity. FFA showed antimicrobial activity and stimulated growth of buckwheat stalk sprouts. K. diagremontiana glyceroglycolopids did not display expressed biological activity. Caroteniods displayed pH-independent membranothopic action and antibacterial activity. Chlorophylls displayed antimicrobial action, but did not influence erythrocytes and buckwheat sprouts. Polysaccharides acted against the microorganisms Safale S-04, Candida albicans, Fusarium oxysperum and buckwheat sprouts.

  17. Concentrated Phosphatidic Acid in Cereal Brans as Potential Protective Agents against Indomethacin-Induced Stomach Ulcer.

    Science.gov (United States)

    Afroz, Sheuli; Ikoma, Teru; Yagi, Ayano; Kogure, Kentaro; Tokumura, Akira; Tanaka, Tamotsu

    2016-09-21

    One of complications associated with long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs) is peptic ulcer. Recently, we found that orally administered phosphatidic acid (PA) ameliorated aspirin-induced stomach lesions in mice. In this study, we identified PA-rich food sources and examined the effects of the food materials on indomethacin-induced stomach ulcer. Among examined, buckwheat (Fagopyrum esculentum) bran contained the highest level of PA (188 mg/100 g). PA was the richest phospholipid (25%) in the lipid fraction of the buckwheat bran. Administration of the lipid extracts of buckwheat bran significantly ameliorated indomethacin-induced stomach lesions in mice. In contrast, wheat (Triticum durum) bran lipids (PA, 4%) and soybean (Glycine max) lipids (PA, 3%) were not associated with ameliorative effects. These results indicated that PA-rich lipids can be used as an effective supplement for prevention of NSAID-induced stomach ulcer.

  18. The study of quality beer with the use of statistical methods

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2013-01-01

    Full Text Available Soft waffle were developed on the basis of a mix of a chick-pea and buckwheat flour and pumpkin puree. Waffle have a soft structure, pleasant aroma and taste; contents all irreplaceable amino acids, protein, vitamins, macro - and microcells, food fibers.

  19. Mile-A-Minute (Pest Alert)

    Science.gov (United States)

    Denise Binion; William Jackson

    2009-01-01

    Mile-a-minute weed (Persicaria perfoliata (L.) H. Gross, formerly Polygonum perfoliatum, L.) is an annual vine in the Polygonaceae or Buckwheat family. It is native to eastern Asia including India, Bhutan, Nepal, China, Burma, Japan, Korea, Indonesia, Bangladesh, Siberia, the Philippines, New Guinea, the Malay peninsula and the...

  20. Chemical Diversity and Biological Activity of the Volatiles of Five Artemisia Species from Far East Russia

    Science.gov (United States)

    2014-01-01

    primarily sesquiterpene lactones [4,5], diterpenes, coumarins [1], polyacetylenes [6] and flavonoids [1,7,8] as the main metabolites. Biological activity...liver injuries, Gen. Pharmacol. 32(6), 661-667. [62] B. Oomah and G. Mazza (1996). Flavonoids and antioxidative activities in buckwheat, J. Agric. Food

  1. East Europe Report

    Science.gov (United States)

    1987-02-18

    1986 buckwheat, millet and other grain groups also more than doubled in size. Total acreage for grain cultivation shows that since 1980 there was...in interview with Jean Edward Smith: "Germany Beyond the Wall. People, Politics... and Prosperity." Boston-Toronto 1969, p 68. 58. See Herrmann

  2. Verification of presence of caprolactam in sprouted achenes of Fagopyrum esculentum Moench and its influence on plant phenolic compound content

    Czech Academy of Sciences Publication Activity Database

    Kalinová, J.; Tříska, Jan; Vrchotová, Naděžda; Moos, Martin

    2014-01-01

    Roč. 157, 15 Aug (2014), s. 380-384 ISSN 0308-8146 R&D Projects: GA MŠk(CZ) ED1.1.00/02.0073; GA MŠk(CZ) LD11016 Institutional support: RVO:67179843 Keywords : Common buckwheat * Exudates * Seeds * Germination * Phenolic compounds inhibition * Rutin Subject RIV: GM - Food Processing Impact factor: 3.391, year: 2014

  3. Environmental Assessment for Increasing Routine Flightline Activities, Edwards Air Force Base, California

    Science.gov (United States)

    2009-08-01

    wire lettuce (Stephanomeria pauciflora), desert buckwheat (Eriogonum fasciculatum ssp. polifolium), Indian rice grass (Achnatherum hymenoides...in the area are dormant with no record of seismic activity or surface displacement in recent geologic history . 4.8.1.1 Fill Material Fill

  4. 7 CFR 201.56-11 - Knotweed family, Polygonaceae.

    Science.gov (United States)

    2010-01-01

    ... SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) FEDERAL SEED ACT FEDERAL SEED ACT REGULATIONS Germination Tests in the Administration of the Act § 201.56-11 Knotweed family, Polygonaceae. Kinds of seed: Buckwheat, rhubarb, and sorrel. (a) General description. (1...

  5. Preparation of culinary-medicinal king oyster mushroom Pleurotus eryngii-fermented products with high ergothioneine content and their taste quality.

    Science.gov (United States)

    Chen, Shih-Yu; Ho, Kung-Jui; Liang, Chih-Hung; Tsai, Ching-Hsuan; Huang, Ling-Yi; Mau, Jeng-Leun

    2012-01-01

    Pleurotus eryngii (DC. : Fr.) Ouel. was used in solid-state fermentation to develop novel mushroom products with a high amount of ergothioneine. The correlation coefficients between ergothioneine content and biomass were 0.8878 and 0.9206 for fermented adlay and buckwheat, respectively. Using optimal conditions, Pleurotus-fermented adlay and buckwheat (PFA and PFB) with the ergothioneine contents of 795.5 and 786.1 mg/ kg, respectively, were prepared. However, mycelia contained the highest ergothioneine content of 1514.6 mg/kg. As a result of SSF by P. eryngii, PFA and PFB contained more taste components than adlay and buckwheat, as evidenced by higher contents of total sugars and polyols, total free amino acids and monosodium glutamate-like components, and total and flavor 5'-nucleotides. In addition, PFB and buckwheat showed comparable equivalent umami concentration (EUC) values, whereas PFA showed a higher EUC value than adlay. Overall, Pleurotus-fermented products with a high amount of ergothioneine will be a novel functional food.

  6. Stunt nematode (Tylenchorhynchus claytoni) impact on southern pine seedlings and response to a field test of cover crops

    Science.gov (United States)

    Michelle M. Cram; Stephen W. Fraedrich

    2009-01-01

    The stunt nematode, Tylenchorhynchus claytoni, was found to cause a reduction in root volume (cm3) of loblolly pine at population densities equivalent of 125 nematodes/100 cm3 (6 in3) soil and greater. The results of a host range test conducted in containers under controlled conditions determined that buckwheat cultivar (Fagopryum esculentum...

  7. Discrimination of Polish unifloral honeys using overall PTR-MS and HPLC fingerprints combined with chemometrics

    NARCIS (Netherlands)

    Kus, P.M.; Ruth, van S.M.

    2015-01-01

    A total of 62 honey samples of six floral origins (rapeseed, lime, heather, cornflower, buckwheat and black locust) were analysed by means of proton transfer reaction mass spectrometry (PTR-MS) and HPLC-DAD. The data were evaluated by principal component analysis and k-nearest neighbours

  8. and black cumin (Nigella sativa)

    African Journals Online (AJOL)

    USER

    2016-03-30

    Mar 30, 2016 ... Feed additive antibiotics reduce the cost and improve the quantity of food production through more ... similar antibiotics used in human medicine as the result of food chain ... The main active components of black cumin ... Another plant of nutritional and medicinal importance is buckwheat (Fagopyrum ...

  9. Effect of consumption of micronutrient enriched wheat steamed bread on postprandial plasma glucose in healthy and type 2 diabetic subjects.

    Science.gov (United States)

    Su-Que, Lan; Ya-Ning, Meng; Xing-Pu, Li; Ye-Lun, Zhang; Guang-Yao, Song; Hui-Juan, Ma

    2013-05-17

    Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with buckwheat and other bread wheat varieties. Two experiments were conducted to study the effects of bread wheat variety Jizi439 on the postprandial plasma glucose levels of the randomly selected subjects. The first experiment involved three types of steamed bread with equivalent of 50 g available carbohydrate fed to 10 normal weight young healthy subjects. Two types of steamed bread were made from two purple-grain bread wheat varieties, Jizi439 and Chu20, respectively, and the third type was made from the mixture of different white grain wheat varieties. Plasma glucose levels of each subject were measured at 15, 30, 45, 60, 120 min after eating. Glucose was used as a reference, the total area under curve (AUC) and glycemic index (GI) was calculated for test meal. The second experiment was performed among ten type 2 diabetics who were served equivalent of 50 g available carbohydrate of steamed bread made from Jizi 439, the mixture of white grain bread wheat and buckwheat, respectively. The plasma glucose increment was determined two hours thereafter. In the first experiment, consumption of the steamed bread made from Jizi439 resulted in the least increase in plasma glucose and the GI was significantly lower than that of Chu20 and the mixture. In the second experiment, the average of postprandial 2 h plasma glucose increment of Jizi439 was 2.46 mmol/L which was significantly lower than that of the mixture of white wheat but was not significantly different from buckwheat. The results indicated that consumption of Jizi439 steamed bread resulted in significantly lower plasma glucose in

  10. Flowering catch crops used as forage plants for dairy cows: influence on fatty acids and tocopherols in milk.

    Science.gov (United States)

    Kälber, T; Meier, J S; Kreuzer, M; Leiber, F

    2011-03-01

    The effect of several flowering dicotyledonous catch crop plants (dicots) on milk fat quality in cows was investigated to test the hypothesis that their phenolic compounds may inhibit ruminal biohydrogenation and thus enhance the transfer to milk of intact, plant-derived polyunsaturated fatty acids. Berseem clover (Trifolium alexandrinum), buckwheat (Fagopyrum esculentum), and phacelia (Phacelia tanacetifolia) were sown in mixture with ryegrass (Lolium multiflorum; intended biomass proportion of 0.2) on 1ha. For comparison, nonflowering chicory (Cichorium intybus, also sown in mixture with ryegrass) and pure ryegrass were cultivated. Realized biomass proportions (wet weight) were 91% for berseem clover, 69% for buckwheat, 54% for phacelia, and 51% for chicory. At the start of flowering (or from d 47 after sowing onward), cultures were harvested daily and fed for 20 d ad libitum to groups of 6 midlactation cows each. Additionally, 1 kg each of energy and protein concentrate and pure ryegrass hay were fed. Individual intake and milk yield of the cows were measured daily. Milk samples were obtained twice daily 5 d before and from 11 to 20 d after the start of treatment feeding. Feed samples were drawn twice a week from the fresh feeds. Apart from standard traits, feeds and milk were analyzed for fatty acids, tocopherols, and phenolic fractions. Only a few substantial treatment effects on intake and performance were observed. All diets based on dicots increased α-linolenic acid (ALA) concentrations in milk fat compared with the ryegrass diet even though the corresponding swards were not generally richer in ALA. The highest ALA concentration in milk fat (1.3 g/100g of fatty acids) occurred with the berseem clover diet. Transfer rate of ALA from feed to milk was highest with the buckwheat diet (0.09) and lowest with ryegrass (0.05). This was congruent with the differences in total extractable phenols, being high in the buckwheat sward (2.6% of dry matter) and low in the

  11. INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD

    Directory of Open Access Journals (Sweden)

    Dana Urminská

    2010-11-01

    Full Text Available The study focuses on researching the influence of natural additives on certain technological characteristics of mixtures used for bread production, more particularly the influence of N substances in used raw material on selected qualitative parameters of bread. The blends for bread production to be analysed were prepared by mixing wheat flour with an addition of oat, buckwheat, lentil and chickpea wholegrain flour in different portions (10, 20, 30, 40 and 50 %. The experiment showed that the addition of natural additives worsened the protein complex of the blends used in bread production (worsening also qualitative parameters known as product volume. The loaves prepared with an addition of buckwheat, oat, lentil and chickpea were evaluated to be of a lesser quality from a technological viewpoint when compared with pure wheat loaves. The lower content of gluten forming proteins and the generally changed protein composition of blends due to additives caused a lower percentage of wet gluten content, its lower extensibility and swelling capacity. The sedimentation value (Zeleny index decreased proportionally with the increase of addition until the level was unsatisfactory for raw material intended for bakery purposes. The N content in experimental loaves was higher than in the reference loaves and it increased according to the selected additive and its portion in the blend (more with the addition of lentil and chickpea, less in case of buckwheat and oat which is considered as positive from a nutritional point of view. But from the technological point of view the additives did not show any positive influence and caused a lower loaf bread volume. The most significant decrease of the loaf bread volume was found with the addition of 50 % of buckwheat (- 45.6 %. Better results were obtained with a lower portion of the additive: loaf with an addition of 30 % of chickpea (volume decreased by 12.8 % > loaf with an addition of 30 % of lentil (volume

  12. Nutritional and sensory challenges of gluten-free bakery products: a review.

    Science.gov (United States)

    Stantiall, Sophie E; Serventi, Luca

    2018-06-01

    There is a growing need for gluten-free bakery products. Currently, gluten-free bakery products deliver lower protein, fibre and mineral content and elevated glycaemic index (GI) than gluten-containing foods. Only a mixture of rice and buckwheat flour or a low addition of either egg white or whey protein, has shown potential for the improvement of both nutrition and sensory qualities. To increase the fibre content, isolated cereal fibre and soluble fibre isolates have been incorporated into gluten-free formulations with some sensory success. Studies have shown that the GI of modern gluten-free products is no longer a major concern with the improvement of ingredient formulations and processing methods. The currently low mineral content can be increased with the use of mineral-rich ingredients such as amaranth, buckwheat or flaxseed flour. Nonetheless, consumers still show a preference to refined, low fibre breads over wholegrain fibre-rich bread.

  13. RESPONSE OF PHENOLIC METABOLISM INDUCED BY ALUMINIUM TOXICITY IN FAGOPYRUM ESCULENTUM MOENCH. PLANTS.

    Science.gov (United States)

    Smirnov, O E; Kosyan, A M; Kosyk, O I; Taran, N Yu

    2015-01-01

    Buckwheat genus (Fagopyrum Mill.) is one of the aluminium tolerant taxonomic units of plants. The aim of the study was an evaluation of the aluminium (50 μM effect on phenolic accumulation in various parts of buckwheat plants (Fagopyrum esculentum Moench). Detection of increasing of total phenolic content, changes in flavonoid and anthocyanin content and phenylalanine ammonia-lyase activity (PAL) were revealed over a period of 10 days of exposure to aluminium. The most significant effects of aluminium treatment on phenolic compounds accumulation were total phenolic content increasing (by 27.2%) and PAL activity rising by 2.5 times observed in leaves tissues. Received data could be helpful to understand the aluminium tolerance principles and relationships of phenolic compounds to aluminium phytotoxicity.

  14. Effect of high hydrostatic pressure treatment on isoquercetin production from rutin by commercial α-L-rhamnosidase.

    Science.gov (United States)

    Kim, Do-Yeon; Yeom, Soo-Jin; Park, Chang-Su; Kim, Yeong-Su

    2016-10-01

    To optimize conversion of rutin to isoquercetin by commercial α-L-rhamnosidase using high hydrostatic pressure (HHP). The de-rhamnosylation activity of α-L-rhamnosidase for isoquercetin production was maximal at pH 6.0 and 50 °C using HHP (150 MPa). The enzyme showed high specificity for rutin. The specific activity for rutin at HHP was 1.5-fold higher than that at atmospheric pressure. The enzyme completely hydrolysed 20 mM rutin in tartary buckwheat extract after 2 h at HHP, with a productivity of 10 mM h(-1). The productivity and conversion were 2.2- and 1.5-fold higher at HHP than at atmospheric pressure, respectively. This is the first report concerning the enzymatic hydrolysis of isoquercetin in tartary buckwheat at HHP.

  15. Environmental Assessment for the California Space Center at Vandenberg Air Force Base, California

    Science.gov (United States)

    2010-04-08

    shallow- rooted , mesophylic plant species that Chapter 3. Affected Environment Final Draft Environmental Assessment - California Space Center...buckwheat flowers and buds where the larvae feed until maturation. Upon maturation larvae burrow into the soil and pupate, usually within the root and...terrain, sharp or protruding objects, slippery soils or mud, and biological hazards including vegetation (i.e. poison oak and stinging nettle

  16. Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads

    OpenAIRE

    Wolter, Anika

    2013-01-01

    The application of sourdough can improve texture, structure, nutritional value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria strains to serve as sourdough starters for buckwheat, oat, quinoa, sorghum and flours was investigated. Wheat flour was chosen as a reference. The obligate heterofer...

  17. IDENTIFICATION OF THE main HONEY CROPS BASED on remote sensing data

    Directory of Open Access Journals (Sweden)

    A. Moskalenko

    2017-05-01

    Full Text Available Possibilities of bee forage identification and mapping based on multispectral images Landsat 8 have been shown in the research. The satellite images can be used to determine areas of crops that are resource for nectar and pollen such as sunflower, buckwheat and corn. Identifying bee forages was based on methods of supervised classification such as minimum distance to means, the linear discriminant analysis, the maximum likelihood, the parallelepiped and the k-nearest neighbors. The accuracy of classification methods of remote sensing data for identification of pollen and nectars cultures was compared. The method of maximum likelihood showed the best results for buckwheat and good one for corn and sunflower fields by 13/07/2016. Also this method showed good result for corn and sunflower fields, and poor result for identification of buckwheat fields by 29/07/2016. The stage of flowering plants is the most important period of cropgrowth phase for beekeeping because it is the periodof formation of pollen and nectar. Therefore identification of bee forage has been analyzed vegetation period from germination to flowering. Images of Landsat 8 (sensor OLI by 26/05/2016, 27/06/2016, 13/07/2016 and 29/07/2016 have been used in the research. The optimum period of remote sensing data for identification agricultural crops of bee forage has been determined. Buckwheat fields can be identified more effective in mid-July. Corn fields can be determined at the end of July. Sunflowers can be identified well as before flowering as during flowering.

  18. Environmental Inventory: Little South Fork Cumberland River.

    Science.gov (United States)

    1981-11-01

    one grave was found the skeleton of a young woman with a round piece of shining mica of the type that comes from North Carolina. Many skeletons were...other necessities were made in the home. The spinning wheel and loon were used to make clothing from wool, cotton, and flax. In the sprinq, maple...sorghum, wheat, oats, millet , buckwheat, soybeans and sunflowers. Grasses and legumes are domestic perennial grasses and herbaceous le- gumes that

  19. EMBROIDERING GUIZHOU

    Institute of Scientific and Technical Information of China (English)

    SUSAN; TRIMBLE

    2004-01-01

    GUIZHOU,known as Qian, is a beautiful province covered in karst formations, primitive forest, numerous sparkling rivers, forests of bamboo, China fir, rung, tea oil, and raw lacquer trees, and intermittently patched with buckwheat fields, rice paddies, vegetable gardens, luscious fruit trees and scented flowering plants and shrubs. Home to waterfalls and canyons, exotic animals, reptiles and birds, and many culturally rich and colorful minority tribes

  20. Terrestrial Biological Inventory Hartwell Drainage and Levee District Greene County, Illinois.

    Science.gov (United States)

    1982-01-01

    E. Herbicides, insecticides , and fertilizers used for agricultural purposes may have detrimental effects on wildlife and plants in the District and...Species in Four Bottomland Forest Sample Plots Percent Cover Species 1 2 3 4 Clearweed ə 10 ə ɝ Wood nettle -- 20 35 25 Buttercup -- ə 15 ɝ...Family) Red Mulberry Morus rubra Urticaceae ( Nettle Family) W’od nettle Laportea canadensis Clearweed Pilea pumila Polygonaceae (Buckwheat family) Dock

  1. Vitality structure of the populations of some weed species in crop sowings

    Directory of Open Access Journals (Sweden)

    E. M. Tikhonova

    2010-11-01

    Full Text Available Features of development of populations of weed species (Cirsium arvense (L. Scop., Sonchus arvensis L., Melandium album (Mill. Garke, Setaria glauca (L. Beauv., Fallopia convolvulus (L. А. Lоve in most typical crops in the forest-steppe zone of the Sumy region. It was studied the crop sowings (winter wheat, rye, barley, buckwheat, pea which was not subjected to the herbicide treatment.

  2. Exploring plant factors for increasing phosphorus utilization from rock phosphates and native soil phosphates in acidic soils

    International Nuclear Information System (INIS)

    Feng Guanglin; Xiong Liming

    2002-01-01

    Six plant species with contrasting capacity in utilizing rock phosphates were compared with regard to their responses to phosphorus starvation in hydroponic cultures. Radish, buckwheat and oil rapeseed are known to have strong ability to use rock phosphates while ryegrass, wheat and sesbania are less efficient. Whereas other plants acidified their culture solution under P starvation (-P), radish plants make alkaline the solution. When neutralizing the pH of the solutions cultured with plants under either -P or + P conditions, solutions with P starved buckwheat, rapeseed, and radish had a higher ability to solubilize Al and Fe phosphates than did those cultured with sesbania, ryegrass and wheat. Characterization of organic ligands in the solutions identified that citrate and malate were the major organic anions exuded by rapeseed and radish. Besides citrate and malate, buckwheat exuded a large amount of tartrate under P starvation. In contrast, ryegrass, wheat and sesbania secreted only a limited amount of oxalic acid, regardless of P status. Changes in activities of phosphoenolpyruvate carboxylase, acid phosphatase, and nitrate reductase in these plants were also compared under P- sufficient or -deficient conditions. The results indicated that plant ability to use rock phosphates or soil phosphates is closely related to their responses toward P starvation. The diversity of P starvation responses was discussed in the context of co-evolution between plants and their environment. Approaches to use plant factors to enhance the effectiveness of rock phosphates were also discussed. (author)

  3. Application of by-products in the development of foodstuffs for particular nutritional uses

    Directory of Open Access Journals (Sweden)

    Stanislava Matejová

    2016-12-01

    Full Text Available The aim of this work was to test potential by-product utilization in the development of foodstuffs for people intolerant for gluten. In this work were used three kinds of pomace – apple, buckwheat and grape (varieties Alibernet and Cabernet. Obtained dried pomace was applied into the baking products in ratio 5%, 10% and 15%. Apple and buckwheat pomace were applied into the breads and grape pomace were used in biscuits. The obtained products were sensory evaluated and texture analysis was used for determination of firmness. In terms of overall quality of tested breads, the evaluators indicated that bread with 5% addition of buckwheat pomace was the sample with the highest quality and from biscuit category products with 5% addition of grape pomace (Alibernet were shown to be the best. Regarding the texture determination the highest firmness showed a control sample in the case of biscuits and with the addition of pomace into the biscuits product firmness decreased. Contrary, in case of breads with the addition of pomace, the firmness increased. The results of texture analysis were statistically evaluated by non-parametric Wilcoxon test, among the samples there was no statistical significant difference found.

  4. Ecosystem-Based Incorporation of Nectar-Producing Plants for Stink Bug Parasitoids

    Directory of Open Access Journals (Sweden)

    Glynn Tillman

    2017-06-01

    Full Text Available Adult parasitoids of pest insects rely on floral resources for survival and reproduction, but can be food-deprived in intensively managed agricultural systems lacking these resources. Stink bugs are serious pests for crops in southwest Georgia. Provisioning nectar-producing plants for parasitoids of stink bugs potentially can enhance biocontrol of these pests. Knowledge of spatial and temporal availability and distribution of stink bugs in host plants is necessary for appropriate timing and placement of flowering plants in agroecosystems. Stink bugs move between closely associated host plants throughout the growing season in response to deteriorating suitability of their host plants. In peanut-cotton farmscapes, stink bugs develop in peanut, and subsequently the adults disperse into adjacent cotton. Parasitism of Nezara viridula (L. adults by Trichopoda pennipes (F. at the peanut-cotton interface was significantly higher in cotton with a strip of milkweed or buckwheat between the two crops than in cotton alone. Milkweed and buckwheat also provided nectar to a wide range of insect pollinators. Monarch butterflies fed on milkweed. When placed between peanut and cotton, a strip of soybean was an effective trap crop for cotton, reducing economic damage. Incorporation of buckwheat near soybean enhanced parasitism of Euschistus servus (Say eggs by Telenomus podisi Ashmead in cotton. In conclusion, nectar provision enhances biocontrol of stink bugs, acts together with other management tactics for stink bug control, and aids in conservation of natural enemies, insect pollinators, and the monarch butterfly.

  5. Optimization of gluten-free formulations for French-style breads.

    Science.gov (United States)

    Mezaize, S; Chevallier, S; Le Bail, A; de Lamballerie, M

    2009-04-01

    The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.

  6. EVALUATION OF THE GROWTH OF SELECTED LACTOBACILLI IN PSEUDOCEREAL SUBSTRATE

    Directory of Open Access Journals (Sweden)

    Denisa Liptáková

    2011-12-01

    Full Text Available The growth dynamics of Lactobacillus spp. in sweet water- and milk-based substrates from cooked buckwheat and amaranth flour were studied in this work. The numbers of lactobacilli were observed during fermentation in 5% CO2 atmosphere at 37 °C and storage (3 weeks at 6 °C. The earned data and estimated growth parameters showed that certain strains grew well in the milk-based gruels, even water-based amaranth gruel. This was also the case of the species under study characterized with the fastest growth. Based on the rates, only the strains of Lactobacillus rhamnosus GG and VT1 were able to grow with the values higher than 0.6 log CFU.ml-1.h-1 that can be expressed as the times to double (td lower than 0.5 h. This was found in both the amaranth and buckwheat milk-based gruels and water-based amaranth gruels but fermented only by the probiotic GG strain. The 3-week storage tests aimed on survival of the lactobacilli at 6 °C showed minimal decrease of the counts in buckwheat gruels with the average rates of -0.084 and -0.004 log CFU.ml-1.d-1 in water- and milk-based gruels, respectively. On the other hand in amaranth gruels, the numbers of lactobacilli slightly increased with the rate of 0.02 log CFU.ml-1.d-1, on average. The results of this pilot study pointed out that the selection of suitable lactic acid bacteria should be performed for optimal fermentation of pseudo-cereal substrates. The numbers of lactobacilli at the end of fermentation were not or very slightly affected by the type of substrate at 6 °C during three weeks.doi:10.5219/169

  7. The use of Fagopyrum tataricum gaertn. whole flour to confer preventive contents of rutin to some traditional tuscany biscuits

    Directory of Open Access Journals (Sweden)

    Andrea BRUNORI

    2010-08-01

    Full Text Available To meet the growing interest for new foods that may be regarded as functional aliments, of particular interest appears the utilization of the grain of Fagopyrum tataricum. The high content of rutin available in the grain and whole flour of this species, in fact, offers the opportunity to introduce in the food recipes effective amounts of this bioactive compound. Rutin is credited with a growing multiplicity of health beneficial properties that can be reasonablysecured through the preventive nutrition approach. In this respect, the daily dose of rutin suggested by most dietary supplement preparations is around 50 mg/day. The use of F. tataricum whole flour, where the rutin content usually ranges between 1000 up to 2000 mg/100 g dry weight, allows to reach such an amount with a low percentage introduction of this ingredient in the original recipe. Higher contents of rutin are found in the herb of cultivated species of buckwheat (F. tataricum and F. esculentum. However, the handling of this material may not be as simple as that of the grain made into whole flour. Preliminary results would indicate that an intake of 50 mg of rutin with a single meal (breakfast in this case can be feasible by adding tartary buckwheat whole flour to some traditional Tuscany biscuits without impairing texture, taste and acceptability.In spite of the presence of rutin degrading enzymes, known to be present in tartary buckwheat grain, it would appear that just a negligible degradation of rutin to quercetin occurs during the phase of dough preparation and backing process so that most of the rutin present in the whole flour can be recovered in the biscuits.

  8. Study of Biometric Datum of Green Manure Crops in the Process of Biological Soil Reclamation on the Territory of Coal Producer Ojsc “Mine No 12”In The Kemerovo Region

    Science.gov (United States)

    Yakovchenko, M. A.; Pinchuk, L. G.; Kolosolapova, A. A.; Alankina, D. N.

    2017-05-01

    The article presents the results of a study of green manure crops of different kinds, it is determined that the best growth results were obtained with incorporation of hydrogel in the substratum, and particularly in the clay, so as due to the amount of moisture in the substratum, clay is more hygroscopic and physico-chemical properties of hydrogel significantly increase moisture capacity of the substratum. Sowing field germination of all crops is much higher in the clay then in soil. Territories with the hydrogel usage showed a greater plant density per 1m2. Almost all crops with the major growth of herb were sowed in the clay with hydrogel addition, the crops height increased by 2.5 times. The only exception was Rye, the difference in height between its plants in “soil + hydrogel” and “clay+hydrogel” was less than 1%. It was registered that the root growth of Phacelia in “clay+hydrogel” increased by 2.5 times. While the root growth of Rump, on the contrary, increased in mellow soil with hydrogel by 43%. Other kinds of crops did not perform any difference in their root length. The increase of herbage in mixtures of green manure crops was negligible, whereas mono-sowing of such crops as Esparcet, Rump and Buckwheat showed the greatest increase of herbage in comparison to the soil lots and other sowing variants. The greatest increase of herbage among lots without hydrogel addition was performed on the clay ones: Esparcet - 250%, Buckwheat - 172% Rump - 123% Phacelia - 77.5%. The best results of herbage accumulation were showed by Esparcet, Buckwheat, Rump, Phacelia.

  9. The choice of process parameters to obtain a stable dispersion system of plant-based bioactivated dicotyledonous seeds

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    L. A. Samofalova

    2016-01-01

    Full Text Available The article dealswith the search for the unification of technological approaches to increase the efficiency of separation of the protein complex and stability of the plant foundations from seed dicotyledonous economically important crops of soybean, hemp, buckwheat. Uneven localization of nitrogenous substances in the seed largely determines the accessibility of protein complexes for extraction. Natural fermentation of spare proteins in cellular structures when the germination process starts leads to the accumulation of soluble nitrogen, and the change in the salt composition of protoplasm facilitates the transition in the solution of insoluble complexes in the form of colloids. It is shown that fine grinding of dry seeds increases the efficiency of extraction by 1.3–1.6 times, while rough grinding increases bioactivity by 1.6–1.8 times. The dispersion containing 8.1±0.7% of dry matter at buckwheat bases and 9.5±1,3% at hemp and soy bases with the water ratio 1:4 to 1:7 satisfy the requirements of taste sensations and fullness of the chemical composition. Based on the results of the extraction of protein of buckwheat seeds the conclusion has been drawn that there is a need for a differentiated approach to selecting conditions for the creation of food framework. Taking into consideration the fact that the amount of calcium in buckwheat seeds is17–25 times smaller than in oil seeds and the quantity of phosphorus is 1.6–2 times smaller, the contribution of electrostatic forces in the protein solubility is small and the additional actions to activate the protein complex are required. To predict the properties of vegetable bases of bioactivated soybean seeds and hemp, the central composite uniform-rotatable planning was applied and the full factorial experiment with factorial scheme 3×3×3 (33 was selected. The preferred combination of values of the input parameters X1, X2, X3 was discovered. They provide for the maximum of Y

  10. Direct detection of rutin-degrading isozymes with polyacrylamide gel electrophoresis.

    Science.gov (United States)

    Li, Yuping; Deng, Dandan; Zhang, Xuebin; Zhang, Haina; Wang, Cong; Chen, Peng

    2013-12-15

    Rutin-degrading enzymes (RDEs) specifically hydrolyze the glycosidic linkages of rutin, producing quercetin and rutinose. Here we report a reliable and sensitive polyacrylamide gel electrophoresis and staining method for the detection of RDE isozymes, which is based on the aqueous solubility difference between rutin and quercetin, as well as the ultraviolet absorbance of quercetin. With this novel method, we achieved a detection limit of 12 ng with 107 U of RDE activity, enabling us to detect at least five RDE isozymes in tartary buckwheat seeds. Copyright © 2013 Elsevier Inc. All rights reserved.

  11. 40 CFR 180.412 - Sethoxydim; tolerances for residues.

    Science.gov (United States)

    2010-07-01

    ... mustard, seed 35.0 Hog, fat 0.2 Hog, meat 0.2 Hog, meat byproducts 1.0 Horse, fat 0.2 Horse, meat 0.2... Meadowfoam, seed 35.0 Milk 0.5 Milkweed, seed 35.0 Mustard, seed 35.0 Nectarine 0.2 Nut, tree, group 14 0.2..., sugar, molasses 10 Beet, sugar, tops 3.0 Blueberry 4.0 Borage, meal 10 Borage, seed 6.0 Buckwheat, flour...

  12. Influence of animals diet on their radio-sensitivity and behavior

    International Nuclear Information System (INIS)

    Iordanishvili, G.; Maisuradze, I.; Vekua, R.

    2017-01-01

    Including in the rations of feeding of Wistar line rats barley, oats, rye, rice, buckwheat and maize quantitatively increases the number of endogenic radioprotectors (such are catecholamine, serotonin, general and free sulfhydryl groups containing substances) in their brain, liver and spleen, which leads to the increase of animals resistance. Simultaneously, the elaboration and preservation of the condition reaction of active avoidance are facilitated; the morphological indices of blood and the behavior of animsals are improved in the ''Open field''. (author)

  13. The Protective Effect of Whole Honey and Phenolic Extract on Oxidative DNA Damage in Mice Lymphocytes Using Comet Assay.

    Science.gov (United States)

    Cheng, Ni; Wang, Yuan; Cao, Wei

    2017-12-01

    In this study, the antioxidant activity and the protective effect against hydrogen peroxide-induced DNA damage were assessed for five honeys of different botanical origin. Seven phenolic acids were detected in the honey samples. Ferulic acid was the most abundant phenolic acid detected in longan honey, jujube honey and buckwheat honey. Ellagic acid, p-hydroxybenzoic acid and protocatechuic acid were the main phenolic acids detected in vitex honey. Of all honey samples tested, the highest total phenolic content and antioxidant activity were found in buckwheat honey, whereas the lowest total phenolic content and antioxidant activity were found in locust honey. Treatment with hydrogen peroxide induced a 62% increase in tail DNA in mice lymphocytes, and all studied honeys significantly inhibited this effect (P Phenolic extracts of honey displayed greater protective effects than whole honey in comet assay. The hydrogen peroxide-generated increase in 8-hydroxy-2-deoxyguanosine (8-OHdG) was effectively inhibited by the honeys studied (P phenolic acids of honey can penetrate into lymphocytes and protect DNA from oxidative damage by scavenging hydrogen peroxide and/or chelating ferrous ions.

  14. Chemometric analysis of minerals in gluten-free products.

    Science.gov (United States)

    Gliszczyńska-Świgło, Anna; Klimczak, Inga; Rybicka, Iga

    2018-06-01

    Numerous studies indicate mineral deficiencies in people on a gluten-free (GF) diet. These deficiencies may indicate that GF products are a less valuable source of minerals than gluten-containing products. In the study, the nutritional quality of 50 GF products is discussed taking into account the nutritional requirements for minerals expressed as percentage of recommended daily allowance (%RDA) or percentage of adequate intake (%AI) for a model celiac patient. Elements analyzed were calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. Analysis of %RDA or %AI was performed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Using PCA, the differentiation between products based on rice, corn, potato, GF wheat starch and based on buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn was possible. In the HCA, four clusters were created. The main criterion determining the adherence of the sample to the cluster was the content of all minerals included to HCA (K, Mg, Cu, Fe, Mn); however, only the Mn content differentiated four formed groups. GF products made of buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn are better source of minerals than based on other GF raw materials, what was confirmed by PCA and HCA. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  15. Nutrient uptake and biomass accumulation for eleven different field crops

    Directory of Open Access Journals (Sweden)

    K. HAKALA

    2008-12-01

    Full Text Available Oil hemp (Cannabis sativa L., quinoa (Chenopodium quinoa Willd., false flax (Camelina sativa (L. Crantz, caraway (Carum carvi L., dyer’s woad (Isatis tinctoria L., nettle (Urtica dioica L., reed canary grass (RCG (Phalaris arundinacea L., buckwheat (Fagopyrum esculentum Moench, linseed (Linum usitatissimum L., timothy (Phleum pratense L. and barley (Hordeum vulgare L. were grown under uniform conditions in pots containing well fertilised loam soil. Dry matter (DM accumulation was measured repeatedly, and contents of minerals N, P, K, Ca and Mg at maturity. Annual crops accumulated above-ground biomass faster than perennials, while perennials had higher DM accumulation rates below ground. Seeds had high concentrations of N and P, while green biomass had high concentrations of K and Ca. Stems and roots had low concentrations of minerals. Concentrations of K and P were high in quinoa and caraway, and that of P in buckwheat. Hemp and nettle had high Ca concentrations, and quinoa had high Mg concentration. N and P were efficiently harvested with seed, Ca and K with the whole biomass. Perennials could prevent soil erosion and add carbon to the soil in the long term, while annuals compete better with weeds and prevent erosion during early growth. Nutrient balances in a field could be modified and nutrient leaching reduced by careful selection of the crop and management practices.;

  16. Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences.

    Science.gov (United States)

    Kortesniemi, Maaria; Rosenvald, Sirli; Laaksonen, Oskar; Vanag, Anita; Ollikka, Tarja; Vene, Kristel; Yang, Baoru

    2018-04-25

    The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi-analytical approach. The sensory test (untrained panel, n = 62) was based on scaling and check-all-that-apply (CATA) methods accompanied with questions on preference and usage of honey. The results were correlated with corresponding profiles of odor-active compounds, determined using gas chromatography coupled with mass spectrometry/olfactometry (GC-MS/O). Botanical origins and chemical compositions including sugars were evaluated using NMR spectroscopy. A total of 73 odor-active compounds were listed based on GC-O. Sweet and mild honeys with familiar sensory properties were preferred by the panelists (PCA, R 2 X(1) = 0.7) while buckwheat and cloudberry-bog honeys with strong odor, flavor and color were regarded as unfamiliar and unpleasant. The data will give the honey industry novel information on honey properties in relation to the botanical origin, and consumer preference. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.

    Science.gov (United States)

    Vogelmann, Stephanie A; Seitter, Michael; Singer, Ulrike; Brandt, Markus J; Hertel, Christian

    2009-04-15

    The adaptability of lactic acid bacteria (LAB) and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava was investigated using PCR-DGGE and bacteriological culture combined with rRNA gene sequence analysis. Sourdoughs were prepared either from flours of the cereals wheat, rye, oat, barley, rice, maize, and millet, or from the pseudocereals amaranth, quinoa, and buckwheat, or from cassava, using a starter consisting of various species of LAB and yeasts. Doughs were propagated until a stable microbiota was established. The dominant LAB and yeast species were Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus spicheri, Issatchenkia orientalis and Saccharomyces cerevisiae. The proportion of the species within the microbiota varied. L. paralimentarius dominated in the pseudocereal sourdoughs, L. fermentum, L. plantarum and L. spicheri in the cassava sourdough, and L. fermentum, L. helveticus and L. pontis in the cereal sourdoughs. S. cerevisiae constituted the dominating yeast, except for quinoa sourdough, where I. orientalis also reached similar counts, and buckwheat and oat sourdoughs, where no yeasts could be detected. To assess the usefulness of competitive LAB and yeasts as starters, the fermentations were repeated using flours from rice, maize, millet and the pseudocereals, and by starting the dough fermentation with selected dominant strains. At the end of fermentation, most of starter strains belonged to the dominating microbiota. For the rice, millet and quinoa sourdoughs the species composition was similar to that of the prior fermentation, whereas in the other sourdoughs, the composition differed.

  18. Potential Properties of Plant Sprout Extracts on Amyloid β

    Directory of Open Access Journals (Sweden)

    Mizue Okada

    2016-01-01

    Full Text Available The aim of this study is to examine the amyloid β (Aβ inhibition mechanism of plant sprouts’ aqueous extracts (PSAE. In this study, we screened the effects of five plant sprouts’ extracts on Aβ (1–42 structure modification using gel electrophoresis. In PSAE, no band of Aβ monomer was recognized in Japanese butterbur. Similarly, the Aβ monomer band became light in buckwheat, red cabbage, broccoli, and brussels. The neuroprotective effects of PSAE were evaluated by measuring levels of Aβ in mixtures (Aβ  and PSAE with Aβ ELISA assay. The treatment with PSAE decreased Aβ levels. The results indicated that the levels of red cabbage, Japanese butterbur, and broccoli were 9.6, 28.0, and 44.0%, respectively. The lowest value was observed with buckwheat. Furthermore, we carried out a Congo Red (CR and Aβ binding experiment of PSAE to confirm the modification mechanism of PSAE. The correlation coefficient for the absorption spectrum peak of CR was found to be bigger than 0.8 (r=0.882 which proved that the Aβ levels could be attributed to the peak of CR. In conclusion, we demonstrated that treatment with PSAE effectively decreases Aβ concentration. Thus, the mechanism that decreased the Aβ levels may be modification by PSAE.

  19. The influence of additional fluors on the retention ability of dough and the technological quality of bakery products

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2015-08-01

    Full Text Available The work monitored rheofermentation properties of dough prepared from composite flours formed by 70% of wheat flour T650 and the addition of 30%. Three kinds of additions were used, namely spelt flour, amaranth flour and buckwheat flour. To determine rheofermentation properties Rheofermentometer Rhea F4 was used, by means of which the dough development, the production of fermentation gases, retention ability of dough and the activity of used baking yeast were analysed. The best ability to retain formed fermentation gas had wheat flour (control and composite flour with the addition of spelt flour. The composite flour with addition of amaranth flour showed a retention coefficient compared to the control lower by 13%, and the composite flour with addition of buckwheat flour showed a retention coefficient compared to the control reduced by 20%. Control flour and composite flours were then processed in the baking experiment. Based on its results it was possible to evaluate the effect of the addition and retention capacity of dough on the quality of the final products (experimental loaves. The biggest loaf volume (200 cm3 and the optimal vaulting (0.65 were found in the control and a loaf made of composite flour with addition of spelt. Loaf volume, produced from composite flours with the addition of amaranth, and buckwheat was compared to control lower by 18.7%, and 16.3% respectively. The value of vaulting of these products (0.40 can be evaluated as unsatisfactory. Based on the evaluation of results observed by measuring on the rheofermentometer and baking experiment results it can be concluded that a better ability to retain the formed fermentation gas, thus ensuring high volume, had loaves made from wheat flour T650 and composite flour with addition of spelt flour. Based on the findings, it is possible to state that the results of rheofermentometric measurements predict the volume and vaulting of bakery products. By means of Rheofermentometer

  20. The effect of active forms of silicon on the biomass of agricultural crops during their growth period on technogenically altered soils of the Nikopol Manganese Ore Basin

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    І. V. Wagner

    2017-05-01

    Full Text Available The problem of recovery of technogenically affected soils remains unsolved. Silicon which moves in the “soil – plant” system has been insufficiently studied, though this element takes part in many processes. For assessing the role of silicon compounds, we selected samples of technogenically affected soils of different types in the territory of the research station for land reclamation of Dnіpro State Agrarian-Economic University in the Nikopol Manganese Ore Basin. We conducted a vegetative experiment and a series of laboratory tests with adding SiO2. We chose the following crops: buckwheat (Fagopyrum esculentum Moench, 1794, vetch (Vicia sativa Linnaeus, 1753 and sunflower (Helianthus annuus Linnaeus, 1753. The рН of the studied soils fluctuated between 7.1 to 7.8. The content of available nitrogen and phosphorus in the soils was low, except the content of phosphorus in pedozems. We analyzed 240 samples of plants and measured their biomass. Vetch grew best on sod-lithogenous soils on forest-like lomy soils, buckwheat and sunflower – on sod-lithogenous soils on grey-green clays. The variant of experiment with 0.2% solution of SiO2 was most the efficient during growing all chosen crops on all types of studied soils. After adding amphoteric silicon, the best biomass indicators of vetch and buckwheat were observed on sod-lithogenous soils on forest-like loam, and indicators for sunflower – on sod-lithogenous soils on grey-green clays. After using 0.3% and 0.4% solution of SiO2, a gel film forms, which the seeds have no energy to penetrate and run out. Thus it slows the plant’s growth. An exception was an experiment with pedozems with adding 0.4% solution of SiO2, when the biomass of vetch was 1.5 times greater than in the experiment with 0.2% solution. We observed no similar positive effect in other variants of the experiment. All chosen crops on technogenically affected soils reacted to addition of silicon compounds by increasing

  1. Chemical Composition, Antimicrobial and Antioxidant Activities of the Flower Volatile Oils of Fagopyrum esculentum, Fagopyrum tataricum and Fagopyrum Cymosum

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    Jianglin Zhao

    2018-01-01

    Full Text Available The purpose of this study was to investigate the chemical composition and biological activity of the volatile oils (VOs from the flowers of three buckwheat species, Fagopyrum esculentum, Fagopyrum tataricum and Fagopyrum cymosum. The VOs were obtained from the fresh buckwheat flowers by hydrodistillation, and were analyzed for their chemical composition by gas chromatography-mass spectrometry (GC-MS. Nonanoic acid (7.58%, (E-3-hexen-1-ol (6.52%, and benzothiazole (5.08% were the major constituents among the 28 identified components which accounted for 92.89% of the total oil of F. esculentum. 2-Pentadecanone (18.61%, eugenol (17.18%, 1,2-benzenedicarboxylic acid, bis(2-methylpropyl ester (13.19%, and (E,E-farnesylacetone (7.15% were the major compounds among the 14 identified components which accounted for 88.48% of the total oil of F. tataricum. Eugenol (12.22%, (E-3-hexen-1-yl acetate (8.03%, linalool oxide (7.47%, 1-hexanol (7.07%, and benzothiazole (6.72% were the main compounds of the 20 identified components which accounted for 90.23% of the total oil of F. cymosum. The three VOs were screened to have broad spectrum antibacterial activity with minimum inhibitory concentration (MIC values ranged from 100.0 μg/mL to 800.0 μg/mL against the tested bacteria, and their median inhibitory concentration (IC50 values were from 68.32 μg/mL to 452.32 μg/mL. Xanthomonas vesicatoria was the most sensitive bacterium. Moreover, the flower VOs of F. esculentum, F. tataricum and F. cymosum also exhibited noteworthy antioxidant capacity with the IC50 value of 354.15 μg/mL, 210.63 μg/mL, and 264.92 μg/mL for the 1,1-diphenyl-2-picrylhydrazyl (DPPH free radical scavenging assay, and the value of 242.06 μg/mL, 184.13 μg/mL, and 206.11 μg/mL respectively for the β-carotene-linoleic bleaching test. These results suggested the volatile oils of buckwheat flowers could be potential resource of natural antimicrobial and antioxidant agents.

  2. Irradiated foods and allergy. From a perspective of irradiation chemistry of proteins

    International Nuclear Information System (INIS)

    Miyahara, Makoto

    2003-01-01

    A change of protein in irradiated food has been known. There are a few reports on change of allergy of irradiated foods. Two kinds of allergy such as the immediate allergy (I type) and delayed allergy (IV type) are taken ill by foods. I type is related to irradiated foods. Allergen enters body through digestive tract. Anti body (IgE) is protein with from 10,000 to 100,000 molecular weight. Allergic disease is originated mainly by egg, milk, wheat, buckwheat, peanut and shrimp. When food is irradiated, the proteins are decomposed and produced higher and lower molecular compounds at the same time. Change of the viscosity and the sedimentation coefficient and deactivation of enzymes of β-lactoglobulin, cow albumin, egg albumin and casein were investigated. There is no report of increasing allergy by irradiation. However, some paper indicated that immunogenicity of protein was decreased by irradiation. (S.Y.)

  3. Toxic micromycetes in grain raw material during its processing.

    Science.gov (United States)

    Lugauskas, Albinas; Raila, Algirdas; Railiene, Marija; Raudoniene, Vita

    2006-01-01

    In 2003-2005 micromycetes were isolated and identified from wheat, barley, rye, buckwheat grain brought into mills or from processing enterprises. Contamination of the produced flour with micromycete propagules (cfu g(-1)), changes in micromycete diversity and abundance in the course of flour storage, preparation and baking of bread, production of groats or other food products and fodder were determined. Most attention was given to widely distributed micromycetes, known producers of toxins: Alternaria alternata, Aspergillus candidus, A. clavatus, A. flavus, A. fumigatus, A. niger, A. oryzae, A. (=Eurotium) repens, Fusarium culmorum, F. equiseti, F. graminearum, F. moniliforme, F. oxysporum, F. poae, F. sporotrichioides, Penicillium brevicompactum, P. chrysogenum, P. cyclopium, P. daleae, P. expansum, P. funiculosum, P. roqueforti, P. urticae, P. verruculosum, P. viridicatum, Phoma exiqua, Rhizomucor pusillus, Rhizopus stolonifer, Trichothecium roseum. Abilities of these micromycetes to produce secondary toxic metabolites were determined as well as possible hazard caused to people consuming the contaminated products.

  4. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L*Cab*h(ab)° chromaticity coordinates.

    Science.gov (United States)

    Tuberoso, Carlo Ignazio Giovanni; Jerković, Igor; Sarais, Giorgia; Congiu, Francesca; Marijanović, Zvonimir; Kuś, Piotr Marek

    2014-02-15

    CIE (Commission Internationale de l'Eclairage) L(*)Cab(*)h(ab)° color coordinates for 305 samples of 17 unifloral honeys types (asphodel, buckwheat, black locust, sweet chestnut, citrus, eucalyptus, Garland thorn, honeydew, heather, lime, mint, rapeseed, sage, strawberry tree, sulla flower, savory and thistle) from different geographic locations in Europe were spectrophotometrically assessed and statistically evaluated. Preliminary separation of unifloral honeys was obtained by means of L(*)-C(ab)(*) color coordination correlation. Hierarchical Cluster Analysis (HCA) revealed an expected segregation of the honeys types according to their chromatic characteristics. Principal Component Analysis (PCA) allowed to obtain a more defined distinction of the 17 unifloral honey types, particularly when using 3D graphics. CIE L(*)C(ab)(*)hab(*) color coordinates were useful for the identification of several honey types. The proposed method represents a simple and efficient procedure that can be used as a basis for the authentication of unifloral honeys worldwide. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.

    Science.gov (United States)

    Collar, Concha; Jiménez, Teresa; Conte, Paola; Piga, Antonio

    2015-05-20

    The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the thermal profiles of quaternary blended dough matrices have been investigated by simulating baking, cooling, and storage in differential scanning calorimeter (DSC) pans. Endothermal transitions related to suitable patterns for low and slow starch hydrolysis, softer crumb and retarded firming kinetics in blended breads include delayed temperatures for starch gelatinization, and for the dissociation of amylose-lipid complex. In addition, (a) higher stability for the amylose-lipid inclusion complex, (b) lower energy for starch gelatinization, (c) lower limiting melting enthalpy and (d) slower rate for amylopectin retrogradation meet thermal requirements for achieving suitable textural and starch digestibility features in blended breads, fulfilled by adding T/GP/BW to replace 45% of WT flour in blended dough formulations. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Further studies of the effects of smoke from towns upon vegetation in the surrounding areas

    Energy Technology Data Exchange (ETDEWEB)

    Crowther, C; Steuart, D W

    1914-01-01

    The relative degree of air pollution was measured in various parts of Leeds and in the surrounding semi-urban and rural areas to a distance in some directions of seven miles from the center of the city. Subsequently, an attempt was made to directly measure the effects of the pollution upon crops grown in various parts of the area investigated. Reasonably well controlled experiments were carried out to examine the effects on growth rate of grass and buckwheat. Results were suggestive but not conclusive. Attempts were made to determine which grasses do best in smoky regions by examining meadows while in flower. Many anecdotal reports are given of the negative effects of air pollution on specific crops, as well as the decreased vigor and hardiness of plants in general. 4 tables.

  7. THE USE OF PSEUDO-CEREALS FLOURS IN BAKERY / UTILISATION DE FARINES DES PSEUDO-CEREALES DANS LA BOULANGERIE

    Directory of Open Access Journals (Sweden)

    ROMULUS MARIAN BURLUC

    2012-06-01

    Full Text Available Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true potential (buckwheat, millet, rice, oats. Among bioactive components present in the pseudocereal flours, flavones group is highlighted, in particular rutine, the most important ramnoglicosid with multiple beneficial effects on health. The aims of this study were the obtention of different bakery products (bread, biscuits from raw materials with high therapeutic potential (fiber, antioxidant capacity, minerals, the optimization of process parameters and recipes, and the characterization of finished products in terms of sensory and physico-chemical properties. The results confirm that the use of unusual raw materials for the Romanian market led to obtaining high quality finished products with special therapeutic features.

  8. Effects of fluorides on plants

    Energy Technology Data Exchange (ETDEWEB)

    Yamazoe, F

    1975-11-01

    Fluorine compounds known to be air pollutants, such as hydrogen fluoride and silicon tetrachloride, are highly poisonous to plants even at ppm - ppb levels. As solid microparticles, acidic sodium fluoride and cryolite cause problems by adhering to plant leaves and absorbing into plant bodies. Plants are classified by their susceptibility to hydrogen fluoride: gladiolus, apricot, buckwheat, turnip and Vaccinium vitis-idaea are most susceptible showing slight injury at less than 5 ppb for 7-9 days; maize, pepper, and dahlia are fairly susceptible, followed by azalea, rose, lilac, and alfalfa, then by oak and tomato. Gladiolus is used as an indicator plant. The exposure factor for one species was known. The symptoms of plants exposed to gaseous fluorine compounds are described in detail at various concentrations. The causal mechanism of the injuries due to fluorine compounds is described in detail, with the method of determining the fluorine content of plant parts. 7 references.

  9. RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH

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    Iva Burešová

    2014-02-01

    Full Text Available Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ. The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.

  10. The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index.

    Science.gov (United States)

    Radovanovic, Ana; Stojceska, Valentina; Plunkett, Andrew; Jankovic, Slobodan; Milovanovic, Dragan; Cupara, Snezana

    2015-06-15

    This study considers the use of dry Jerusalem artichoke (JA) as a functional nutrient in developing food products with enhanced nutritional characteristics and low glycaemic index (GI). Three different formulations based on buckwheat and JA were developed and processed using extrusion technology. Nutritional properties including the levels of total dietary fibre (TDF), protein, inulin, total carbohydrates and lipids were analysed. A clinical study was performed on ten healthy volunteers (aged between 21 and 56) to determine the level of GI and glycaemic load (GL). The results revealed that JA significantly (PJerusalem artichoke were considered as a low GI food whilst samples containing 30% and 60% of Jerusalem artichoke as a medium GI food. A similar trend was seen in terms of GL. Copyright © 2015. Published by Elsevier Ltd.

  11. Influence of oxidative stress and grains on sclerotial biomass and carotenoid yield of Penicillium sp. PT95.

    Science.gov (United States)

    Chen, Shu-Jun; Wang, Qi; Han, Jian-Rong

    2010-08-01

    Oxidative stress and grains were evaluated for carotenoid production by solid-state fermentation using Penicillium sp. PT95. When the fungus was grown at high oxidative stress, its sclerotial biomass and carotenoid content in sclerotia increased significantly with respect to low oxidative stress (P < 0.01). High oxidative stress also caused a statistically significant increase in carotenoid yield as compared with low oxidative stress (P < 0.01). Both the sclerotial biomass and the amount of carotenoid accumulated in sclerotia of strain PT95 were strongly dependent on the grain medium used. Among the grain media tested under high oxidative stress, buckwheat medium gave the highest content of carotenoid in sclerotia (828 microg/g dry sclerotia), millet medium gave respectively the highest sclerotial biomass (12.69 g/100 g grain) and carotenoid yield (10.152 mg/100 g grain). Copyright 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

  12. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.

    Science.gov (United States)

    Regula, J; Cerba, A; Suliburska, J; Tinkov, A A

    2018-03-01

    The aim of this study was to measure the content of calcium, magnesium, iron, zinc, and copper and determine the bioavailability of these ingredients in gluten-free breads fortified with milk and selected seeds. Due to the increasing prevalence of celiac disease and mineral deficiencies, it has become necessary to produce food with higher nutritional values which maintains the appropriate product characteristics. This study was designed for gluten-free breads fortified with milk and seeds such as flax, poppy, sunflower seeds, pumpkin seeds or nuts, and flour with amaranth. Subsequently, digestion was performed in vitro and the potential bioavailability of the minerals was measured. In the case of calcium, magnesium, iron, and copper, higher bioavailability was observed in rice bread, and, in the case of copper and zinc, in buckwheat bread. This demonstrated a clear increase in bioavailability of all the minerals when the bread were enriched. However, satisfactory results are obtained only for the individual micronutrients.

  13. Effects of botanical antifeedants on Melolontha melolontha grub feeding on Scots pine roots

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    Skrzecz Iwona

    2014-09-01

    Full Text Available The aim of the study was to evaluate the possibility of using botanic antifeedants to reduce the damage caused by Melolontha spp. grubs. To achieve the objective, the experiments were established in semi-field conditions to estimate the antifeedant activity of rutin, quercetin (flavonoids from buckwheat Fagopyrum esculentum and an extract from black alder Alnus glutinosa leaves against Melolontha melolontha grubs. The grubs were placed individually in the pots with a soil in which 2 year old Pinus sylvestris trees were planted. The pots were put in garden pavilions placed in the open area. Then the soil in the pots were watered with the emulsions of rutin, quercetin, an extract from A. glutinosa leaves, and with pure water-comparative variant. After 4 months, the weight and mortality of grubs were compared, as well as the weight of tree roots in all pots.

  14. Microgreens: Production, shelf life, and bioactive components.

    Science.gov (United States)

    Mir, Shabir Ahmad; Shah, Manzoor Ahmad; Mir, Mohammad Maqbool

    2017-08-13

    Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.

  15. FOOD AS VECTOR FOR NUTRACEUTICAL INGREDIENTS

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    Bandana Chatterjee

    2016-01-01

    Full Text Available Now-a-days people consumption habits are changing they are inclined to buy healthy food that fulfills the need of essential nutrients in the body. With increasing educational level, people are becoming ready to accept different types of food & beverages that have added nutritional ingredient. Hence with this change, nutraceutical ingredient is gaining importance. Nutraceutical are those that combine technological and health properties. Nutraceutical Ingredients are substances with clinically confirmed health benefits and have broad applications in foods, beverages, dietary supplements and nutritional preparations. There are huge numbers of ingredients which are still unexplored. They have still not gained popularity in food industry. In this review paper a brief introduction of nutraceutical ingredient, its market and detailed knowledge of- Ginseng, Pine Bark Extract, Seabuckthorn, Buckwheat is mentioned.

  16. Four-year surveillance for ochratoxin a and fumonisins in retail foods in Japan.

    Science.gov (United States)

    Aoyama, Koji; Nakajima, Masahiro; Tabata, Setsuko; Ishikuro, Eiichi; Tanaka, Toshitsugu; Norizuki, Hiroko; Itoh, Yoshinori; Fujita, Kazuhiro; Kai, Shigemi; Tsutsumi, Toru; Takahashi, Masanori; Tanaka, Hiroki; Iizuka, Seiichiro; Ogiso, Motoki; Maeda, Mamoru; Yamaguchi, Shigeaki; Sugiyama, Kei-Ichi; Sugita-Konishi, Yoshiko; Kumagai, Susumu

    2010-02-01

    Between 2004 and 2007 we examined foods from Japanese retail shops for contamination with ochratoxin A (OTA) and fumonisins B(1), B(2), and B(3). A total of 1,358 samples of 27 different products were examined for OTA, and 831 samples of 16 different products were examined for fumonisins. The limits of quantification ranged from 0.01 to 0.5 microg/kg for OTA and 2 to 10 microg/kg for the fumonisins. OTA was detected in amounts higher than limits of quantification in wheat flour, pasta, oatmeal, rye, buckwheat flour and dried buckwheat noodles, raisins, wine, beer, coffee beans and coffee products, chocolate, cocoa, and coriander. OTA was found in more than 90% of the samples of instant coffee and cocoa, and the highest concentration of OTA, 12.5 microg/kg, was detected in raisins. The concentration of OTA in oatmeal, rye, raisins, wine, and roasted coffee beans varied remarkably from year to year. Fumonisins were detected in frozen and canned corn, popcorn grain, corn grits, cornflakes, corn soups, corn snacks, beer, soybeans, millet, and asparagus. The highest concentrations of fumonisins B(1), B(2), and B(3) were detected in corn grits (1,670, 597, and 281 microg/kg, respectively). All of the samples of corn grits were contaminated with fumonisins, and more than 80% of the samples of popcorn grain and corn snacks contained fumonisins. OTA and fumonisins were detected in several food products in Japan; however, although Japan has not set regulatory levels for these mycotoxins, their concentrations were relatively low.

  17. Contribution of insect pollinators to crop yield and quality varies with agricultural intensification

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    Ignasi Bartomeus

    2014-03-01

    Full Text Available Background. Up to 75% of crop species benefit at least to some degree from animal pollination for fruit or seed set and yield. However, basic information on the level of pollinator dependence and pollinator contribution to yield is lacking for many crops. Even less is known about how insect pollination affects crop quality. Given that habitat loss and agricultural intensification are known to decrease pollinator richness and abundance, there is a need to assess the consequences for different components of crop production.Methods. We used pollination exclusion on flowers or inflorescences on a whole plant basis to assess the contribution of insect pollination to crop yield and quality in four flowering crops (spring oilseed rape, field bean, strawberry, and buckwheat located in four regions of Europe. For each crop, we recorded abundance and species richness of flower visiting insects in ten fields located along a gradient from simple to heterogeneous landscapes.Results. Insect pollination enhanced average crop yield between 18 and 71% depending on the crop. Yield quality was also enhanced in most crops. For instance, oilseed rape had higher oil and lower chlorophyll contents when adequately pollinated, the proportion of empty seeds decreased in buckwheat, and strawberries’ commercial grade improved; however, we did not find higher nitrogen content in open pollinated field beans. Complex landscapes had a higher overall species richness of wild pollinators across crops, but visitation rates were only higher in complex landscapes for some crops. On the contrary, the overall yield was consistently enhanced by higher visitation rates, but not by higher pollinator richness.Discussion. For the four crops in this study, there is clear benefit delivered by pollinators on yield quantity and/or quality, but it is not maximized under current agricultural intensification. Honeybees, the most abundant pollinator, might partially compensate the loss of wild

  18. Contribution of insect pollinators to crop yield and quality varies with agricultural intensification.

    Science.gov (United States)

    Bartomeus, Ignasi; Potts, Simon G; Steffan-Dewenter, Ingolf; Vaissière, Bernard E; Woyciechowski, Michal; Krewenka, Kristin M; Tscheulin, Thomas; Roberts, Stuart P M; Szentgyörgyi, Hajnalka; Westphal, Catrin; Bommarco, Riccardo

    2014-01-01

    Background. Up to 75% of crop species benefit at least to some degree from animal pollination for fruit or seed set and yield. However, basic information on the level of pollinator dependence and pollinator contribution to yield is lacking for many crops. Even less is known about how insect pollination affects crop quality. Given that habitat loss and agricultural intensification are known to decrease pollinator richness and abundance, there is a need to assess the consequences for different components of crop production. Methods. We used pollination exclusion on flowers or inflorescences on a whole plant basis to assess the contribution of insect pollination to crop yield and quality in four flowering crops (spring oilseed rape, field bean, strawberry, and buckwheat) located in four regions of Europe. For each crop, we recorded abundance and species richness of flower visiting insects in ten fields located along a gradient from simple to heterogeneous landscapes. Results. Insect pollination enhanced average crop yield between 18 and 71% depending on the crop. Yield quality was also enhanced in most crops. For instance, oilseed rape had higher oil and lower chlorophyll contents when adequately pollinated, the proportion of empty seeds decreased in buckwheat, and strawberries' commercial grade improved; however, we did not find higher nitrogen content in open pollinated field beans. Complex landscapes had a higher overall species richness of wild pollinators across crops, but visitation rates were only higher in complex landscapes for some crops. On the contrary, the overall yield was consistently enhanced by higher visitation rates, but not by higher pollinator richness. Discussion. For the four crops in this study, there is clear benefit delivered by pollinators on yield quantity and/or quality, but it is not maximized under current agricultural intensification. Honeybees, the most abundant pollinator, might partially compensate the loss of wild pollinators in

  19. Regional differences in plant levels and investigations on the phytotoxicity of lithium.

    Science.gov (United States)

    Franzaring, Jürgen; Schlosser, Sonja; Damsohn, Walter; Fangmeier, Andreas

    2016-09-01

    The growing use of lithium (Li) in industrial and energetic applications and the inability to completely recycle the alkali metal will most likely increase anthropogenic emissions and environmental concentrations in the future. Although non-essential to plants, Li(+) is an important ultra-trace element in the animal and human diet and is also used in the treatment of e.g. mental disorders. Most of the lithium is consumed with the drinking water and vegetables, but concentrations in foodstuffs vary with the geochemistry of the element. In order to identify potential risks and to avoid an overmedication due to consumption of Li rich or Li contaminated foods it is advisable to identify background levels and to derive recommended Daily Allowances (RDAs) for the element. Although Germany does not possess large amounts of primary or secondary resources of lithium, geochemical investigations (mineral and ground waters and soils) in this country confirm a wide variation of environmental concentrations with generally higher levels in the southwest. Despite the large number of soil and water data, only very few data exist on lithium concentrations in plants and its phytotoxicity. Within the scope of present study common grassland plant species were sampled in regions of SW-Germany with reportedly high geogenic levels of Li. The data are discussed with regard to literature surveys and existing reference values. Since lithium has phytotoxic effects a greenhouse experiment was performed with different Li salts (LiCl and Li2CO3) and plant species (maize, bean and buckwheat) to derive dose-response relationships for the endpoint shoot growth. While corn growth was not reduced significantly by soil concentrations of 118 ppm, EC50 values in buckwheat were 47 and 16 ppm for lithium derived from LiCl and Li2CO3, respectively. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

    Science.gov (United States)

    di Cagno, Raffaella; de Angelis, Maria; Alfonsi, Giuditta; de Vincenzi, Massimo; Silano, Marco; Vincentini, Olimpia; Gobbetti, Marco

    2005-06-01

    A pool of selected lactic acid bacteria was used to ferment durum wheat semolina under liquid conditions. After fermentation, the dough was freeze-dried, mixed with buckwheat flour at a ratio of 3:7, and used to produce the "fusilli" type Italian pasta. Pasta without prefermentation was used as the control. Ingredients and pastas were characterized for compositional analysis. As shown by two-dimensional electrophoresis, 92 of the 130 durum wheat gliadin spots were hydrolyzed almost totally during fermentation by lactic acid bacteria. Mass spectrometry matrix-assisted laser desorption/ionization time-of-flight and reversed phase high-performance liquid chromatography analyses confirmed the hydrolysis of gliadins. As shown by immunological analysis by R5-Western blot, the concentration of gluten decreased from 6280 ppm in the control pasta to 1045 ppm in the pasta fermented with lactic acid bacteria. Gliadins were extracted from fermented and nonfermented durum wheat dough semolina and used to produce a peptic-tryptic (PT) digest for in vitro agglutination tests on cells of human origin. The whole PT digests did not cause agglutination. Affinity chromatography on Sepharose-6-B mannan column separated the PT digests in three fractions. Fraction C showed agglutination activity. The minimal agglutinating activity of fraction C from the PT digest of fermented durum wheat semolina was ca. 80 times higher than that of durum wheat semolina. Pasta was subjected to sensory analysis: The scores for stickiness and firmness were slightly lower than those found for the pasta control. Odor and flavor did not differ between the two types of pasta. These results showed that a pasta biotechnology that uses a prefermentation of durum wheat semolina by selected lactic acid bacteria and tolerated buckwheat flour could be considered as a novel tool to potentially decrease gluten intolerance and the risk of gluten contamination in gluten-free products.

  1. Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates

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    Eva Ivanišová

    2017-01-01

    Full Text Available Solid-state fermenting of cereals by Monascus is interesting strategy to produce cereals with more beneficial components.  The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, buckwheat fermented by Monascus purpreus and subsequently compare amount of these compounds with control sample (cereals without Monascus. In fermented cereals was determined higher protein, fat, reducing sugars, crude fiber and ash content with compare to non-fermented cereals. The antioxidant activity measured by DPPH assay, ABTS assay as well as reducing power assay was also higher in fermented Monascus cereals with the best results in rice (3.09 ±0.02; 62.9 ±2.24; 43.19 ±2.07 mg TEAC per g of dry weight. Sample of fermented rice contained the highest level of total polyphenols (15.31 ±3.62 mg GAE per g of dry weight, total flavonoids (1.65 mg QE per g of dry weight and total phenolic acids (9.47 ±0.56 mg CAE per g of dry weight. In fermented cereals was also determined higher contact of reducing sugars (highest value in rice 246.97 ±7.96 mg GE per g, proteins (highest value in buckwheat 28.47 ±1.24%, ash (highest value in sorghum 2.74 ±0.08% and fat (highest value in corn 4.89 ±0.03% with compare to non-fermented samples. Results of crude fiber content of both - fermented and non-fermented cereals were balanced with similar values. Results of this study shown that Monascus purpureus fermented cereal substrates might be a potential sources of several bioactive compounds in food products.

  2. Adsorption of cellulase on cereal brans: a simple functional model from response surface methodology

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    Rui Sergio F. da Silva

    1980-11-01

    Full Text Available A functional model based on Langmuirian adsorption as a limiting mechanism was proposed to explain the effect of cellulase during the enzymatic pretreatment of bran, conducted prior to extraction of proteins, by wet alkaline process from wheat and buckwheat bran materials. The proposed model provides a good fit (r = 0.99 for the data generated thru predictive model taken from the response surface methodology, permitting calculation of a affinity constant (b and capacity constant (k, for wheat bran (b = 0.255 g/IU and k = 17.42% and buckwheat bran (b = 0.066g/IUand k = 78.74%.Modelo funcional baseado na adsorção de Langmuir como mecanismo limitante proposto para explicar o efeito da celulase durante o pré-tratamento enzimático de farelos, visando à extração de proteínas, através do método alcalino-úmido. O referido modelo ajusta se muito bem (r = 0,99 aos dados gerados com base em modelo preditivo obtido da metodologia da superfície de resposta. Pode-se calcular a constante de afinidade (b e a constante de capacidade (k para o farelo de trigo e farelo de trigo mourisco (sarraceno, usando uma equação análoga à isoterma de adsorção de Langmuir. Os resultados indicaram que o farelo de trigo mourisco apresenta uma capacidade mais alta para adsorver celulase e, conseqüentemente,'pode-se esperar uma resposta maior ao pré-tratamento com esta enzima.

  3. Development of a testing system for the documentation and evaluation of the weed-suppressing ability of blue lupins

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    Böhm, Herwart

    2016-02-01

    Full Text Available Within the framework of a joint research project for breeding advancement of blue and yellow lupins, which is being conducted in cooperation with the Julius Kühn-Institute, Institute for Breeding Research on Agricultural Crops (coordinator, Saatzucht Steinach and the IPK Gatersleben, in a sub-project at the Thünen-Institute of Organic Farming 1. a test system for detection and assessment of weed-suppressing effect of blue lupins will be developed, and 2. this test system will be tested to pre-breeding lines of blue lupin. In the first year of the project, plot trials were conducted in 3-fold field repetition with two phenological widely differing varieties (cv. Boruta [terminated type], cv. Boregine [branched type] in combination with selected partners with four different seed rates. As partners, monocotyledonous species (e.g., cereals and dicotyledonous species (false flax or resp., a mixture of oil seed rape, phacelia and buckwheat, are used. Twice during the growing season and at harvest, the aboveground biomass, separated by lupin, partners and weeds, were recorded. The results of the first project year show that all the partner plants which should serve as artificial weeds were successfully established. False flax leads to the strongest effect on the development of lupins, which showed the lowest biomass production in these variants. In comparison to the sown partners, the false flax variants also showed the highest biomass production, while the lowest biomass production was recorded for the natural weeds occurring at the site. The species mixture of oil seed rape, phacelia and buckwheat, however, led to the lowest biomass production; contemporaneously the biomass production of lupins in these variants was only affected slightly. Comparing the two cultivated lupin varieties, Boruta showed a better weed suppressive effect.

  4. Morphological, physiological, cytological and phytochemical studies in diploid and colchicine-induced tetraploid plants of Fagopyrum tataricum (L.) Gaertn.

    Science.gov (United States)

    Wang, Lin-Jiao; Sheng, Mao-Yin; Wen, Pei-Cai; Du, Jia-Ying

    2017-12-01

    Tartary buckwheat are very popular as an important functional food material and its cultivation is very widespread in our whole world, but there obviously lack works in the researches of genetic breeding for agricultural and medicinal utilization. The aim of this study is to obtain good germplasm resources for agricultural and medicinal use of tartary buckwheat (Fagopyrum tataricum) by inducing the tetraploid plants. Four cultivars of F. tataricum, that is, Qianwei 2#, Jinku 2#, Chuanqiao 1#, and Liuqiao 1# were selected to experiment. The tips of seedlings with two true leaves were treated by 0.25% (w/v) colchicine solution for 48, 72, and 96 h, respectively. The chromosome number of treated plants was determined by metaphase chromosome counting of root tip cells and PMCs (pollen mother cells) meiosis observation. Tetraploid induction successfully occurred in all three treatments with an efficiency ranging from 12.13 to 54.55%. The chromosome number of the diploid plants was 2n = 2x = 16, and that of the induced tetraploid plants was 2n = 4x = 32. The typical morphological and physiological qualities were compared between the control diploid and corresponding induced tetraploid plants. Results showed that the induced tetraploid plants had obviously larger leaves, flowers, and seeds. Moreover, the content of seed protein and flavonoid were also increased in the tetraploid plants. The pollen diameter and capsule size of diploid plants were significantly smaller than those of tetraploid plants. Fagopyrum tataricum can be effectively induced into tetraploids by colchicines. The tetraploid induction can produce valuable germplasm resources for breeding and is a practicable breeding way in F. tataricum.

  5. [Non-enzymatic glycosylation of dietary protein in vitro].

    Science.gov (United States)

    Bednykh, B S; Evdokimov, I A; Sokolov, A I

    2015-01-01

    Non-enzymatic glycosylation of proteins, based on discovered by Mayarn reaction of carbohydrate aldehyde group with a free amino group of a protein molecule, is well known to experts in biochemistry of food industry. Generated brown solid in some cases give the product marketable qualities--crackling bread--in others conversely, worsen the product. The biological effects of far-advanced products of non-enzymatic protein glycosylation reaction have not been studied enough, although it was reported previously that they are not split by digestive enzymes and couldn't be absorbed by animals. The objective of this work was to compare the depth of glycosylation of different food proteins of animal and vegetable origin. The objects of the study were proteins of animal (casein, lactoglobulin, albumin) and vegetable (soy isolate, proteins of rice flour, buckwheat, oatmeal) origin, glucose and fructose were selected as glycosylation agents, exposure 15 days at 37 degrees C. Lactoglobulin was glycosylated to a lesser extent among the proteins of animal origin while protein of oatmeal was glycosylated in the least degree among vegetable proteins. Conversely, such proteins as casein and soya isolate protein bound rather large amounts of carbohydrates. Fructose binding with protein was generally higher than the binding of glucose. The only exception was a protein of oatmeal. When of glucose and fructose simultaneously presented in the incubation medium, glucose binding usually increased while binding of fructose, in contrast, reduced. According to the total amount of carbohydrate (mcg), which is able to attach a protein (mg) the studied food proteins located in the following order: albumin (38) > soy protein isolate (23) > casein (15,) > whey protein rice flour protein (6) > protein from buckwheat flour (3) > globulin (2) > protein of oatmeal (0.3). The results obtained are to be used to select the optimal combination of proteins and carbohydrates, in which the glycosylation

  6. BELVEDERE® Extra – a new high performance- herbicide in beets

    Directory of Open Access Journals (Sweden)

    Donati, Alexandra

    2014-03-01

    Full Text Available Common lambsquarters, cleavers, ladysthumb and wild buckwheat, chamomile, mercury, foolsparsleey and volunteer rapes are only some of the most important weeds in fooder and sugar beets. For the control of classical weed societies farmers can fall back on a limited number of active ingredients. Generally, Phenmedipham (PMP, Desmedipham (DMP and Ethofumesate are the basis of a spray sequence. They are complemented with other active ingredients depending on the specific weed situation. The newly formulated BELVEDERE® Extra combines the three mentioned active ingredients in an optimal ratio. Hence, the herbicide covers a very broad weed spectrum with an excellent efficacy on Common lambsquarters, cleavers, ladysthumb and wild buckwheat. BELVEDERE® EXTRA is a liquid, selective, and systemic herbicide. It is formulated as suspoemulsion so that a high efficacy is achieved while preserving a very good selectivity. The product allows for flexible control of leaf activity as an additive (e.g. OLEO FC is appended. Ethofumesate, which is mainly effective via the roots of the plant, belongs to a different HRAC group than Phenmedipham and Desmedipham. The high concentration of 200 g/L Ethofumesate leads to an effective resistance management especially regarding Fathen and other important weeds. Since 23rd of September 2013 BELVEDERE® extra is registered for post emergence splitting application (3 applications against annual dicotyledonous weeds. The maximum application rate per treatment is 1,3 L/ha. In combination with GOLTIX® TITAN® (Metamitron + Quinmerac or Goltix® Gold (Metamitron the weed spectrum is broadened. Basically, a timely application whose application rates are adapted to the location is essential for a good efficacy of beet herbicides.

  7. Isolation and screening of strains producing high amounts of rutin degrading enzymes from Fagopyrum tataricum seeds.

    Science.gov (United States)

    Zheng, Ya-Di; Luo, Qing-Lin; Zhou, Mei-Liang; Wang, De-Zhou; Zhang, Ye-Dong; Shao, Ji-Rong; Zhu, Xue-Mei; Tang, Yu

    2013-02-01

    The rutin degrading enzyme (RDE) was isolated and purified from tartary buckwheat seeds. The RDE was purified about 11.34-fold and its final yield was 3.5%, which was very low, due to our purification strategy of giving priority to purity over yield. The RDE molecular weight was estimated to be about 60 kDa. When rutin was used as substrate, an optimal enzyme activity was seen at around pH 5.0 and 40 °C. Strains isolation strategy characterized by the use of rutin as sole carbon source in enrichment cultures was used to isolate RDE-producing strains. Then the active strains were identified by morphology characterization and 18s rDNA-ITS (Internal Transcribed Spacer) gene sequencing. Three isolates coded as B3, W2, Y2 were successfully isolated from fusty Fagopyrum tataricum flour cultures. Strain B3 possessed the highest unit activity among these three strains, and its total activity reached up to 171.0 Unit. The active isolate (B3) could be assigned to Penicillium farinosum. When the Penicillium farinosum strains were added to tartary buckwheat flour cultures at pH 5.0, 30 °C after 5 days fermentation, the quercetin production raised up to 1.78 mg/l, almost 5.1 times higher than the fermentation without the above active strains. Hence, a new approach was available to utilize microorganism-aided fermentation for effective quercetin extraction from Fagopyrum tataricum seeds. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  8. Prevalence of Immediate-Type Food Allergy in Korean Schoolchildren in 2015: A Nationwide, Population-based Study.

    Science.gov (United States)

    Kim, Minji; Lee, Ji Young; Jeon, Hyun Young; Yang, Hea Kyoung; Lee, Kee Jae; Han, Youngshin; Kim, Yang Hee; Kim, Jihyun; Ahn, Kangmo

    2017-09-01

    This study aimed to determine the prevalence of immediate-type food allergy (FA) among schoolchildren in Korea. A nationwide, cross-sectional study was performed in September 2015. A stratified random sample of 50,000 participants was selected from children and adolescents aged 6-7 years (n=17,500), 9-10 years (n=17,500), 12-13 years (n=7,500), and 15-16 years (n=7,500). Parents were asked to complete a questionnaire on the detailed history of immediate-type FA. A total of 32,001 (64.0%) responded to the questionnaire survey, and 29,842 children (59.7%) were analyzed after adjusting for missing data. The number of the cases in each age group was 9,671 (6-7 years), 9,756 (9-10 years), 5,169 (12-13 years), and 5,246 (15-16 years). The prevalence of lifetime perceived FA was 15.82%. The prevalence of current immediate-type FA was 4.06% in total, with 3.15% in 6- to 7-year-olds, 4.51% in 9- to 10-year-olds, 4.01% in 12- to 13-year-olds, and 4.49% in 15- to 16-year-olds. Among individual food items, peanut (0.22%) was the most frequent causative food, followed by hen's egg (0.21%), cow's milk (0.18%), and buckwheat (0.13%). Among the food groups, fruits (1.41%), crustaceans (0.84%), tree nuts (0.32%), and fish (0.32%) were the most common offending foods. The prevalence of food-induced anaphylaxis was 0.97%. The most frequent causative food of anaphylaxis was peanut (0.08%), followed by cow's milk (0.07%), buckwheat (0.06%), and hen's egg (0.06%), while fruits (0.28%), crustaceans (0.18%), tree nuts (0.12%), and fish (0.09%) were the most commonly responsible food groups. The prevalence of current immediate-type FA and food-induced anaphylaxis in Korean schoolchildren in 2015 was 4.06% and 0.97%, respectively. Peanuts, cow's milk, hen's egg, fruits, crustaceans, and tree nuts are common allergens. Copyright © 2017 The Korean Academy of Asthma, Allergy and Clinical Immunology · The Korean Academy of Pediatric Allergy and Respiratory Disease

  9. Levels of fungi and mycotoxins in the samples of grain and grain dust collected from five various cereal crops in eastern Poland.

    Science.gov (United States)

    Krysińska-Traczyk, Ewa; Perkowski, Juliusz; Dutkiewicz, Jacek

    2007-01-01

    During combine harvesting of 5 various cereal crops (rye, barley, oats, buckwheat, corn) 24 samples of grain and 24 samples of settled grain dust were collected on farms located in the Lublin province of eastern Poland. The samples were examined for the concentration of total microfungi, Fusarium species, deoxynivalenol (DON), nivalenol (NIV), and ochratoxin A (OTA). Microfungi able to grow on malt agar were present in 79.2% of grain samples and in 91.7% of grain dust samples in the concentrations of 1.0-801.3x10(3) cfu/g and 1.5-12440.0x10(3) cfu/g, respectively. The concentration of microfungi in grain dust samples was significantly greater than in grain samples (pgrain samples and from 58.3% of grain dust samples in the concentrations of 0.1-375.0x10(3) cfu/g and 4.0-7,700.0x10(3) cfu/g, respectively. They were found in all samples of grain and grain dust from rye, barley and corn, but only in 0-16.7% of samples of grain and grain dust from oats and buckwheat. DON was found in 79.2% of grain samples and in 100% of grain dust samples in the concentrations of 0.001-0.18 microg/g and 0.006-0.283 microg/g, respectively. NIV was detected in 62.5% of grain samples and in 94.4% of grain dust samples in the concentrations of 0.004-0.502 microg/g and 0.005-0.339 microg/g, respectively. OTA was detected in 58.3% of grain samples and in 91.7% of grain dust samples in the concentrations of 0.00039- 0.00195 microg/g and 0.00036-0.00285 microg/g, respectively. The concentrations of DON, total fusariotoxins (DON+NIV) and OTA were significantly greater in grain dust samples than in grain samples (pgrain and dust was significantly correlated with the concentrations of DON (pgrain and dust was significantly correlated with the concentration of total fusariotoxins (pgrain dust collected from 5 various cereals on farms in eastern Poland was not large, the persistent presence of these mycotoxins in over 90% of examined samples poses a potential health risk of chronic respiratory

  10. The age, growth, sexual maturity, and sex ratio of the common whitefish, Coregonus clupeaformis (Mitchill), of Lake Huron

    Science.gov (United States)

    Van Oosten, John

    1939-01-01

    During five years (1939-43) of nutritional research on pen-reared bobwhite quail at the Patuxent Research Refuge, Bowie, Maryland, observations on picking among birds of all ages showed the following results: 1. Picking occurred on all grains tested: corn, wheat, oats, oat groats, barley, millet, buckwheat, kaffir, and mixtures of cereals. The lowest incidence was with buckwheat as the sole grain in a growing diet....2. Picking occurred on all levels of fiber from one to 11per cent in a growing diet....3. Picking occurred on various grinds of corn, barley, and oats, but was least when these cereals were ground in a hammer mill with 3/32 inch mesh screen....4. The incidence was as high on diets containing animal protein as on those containing no animal protein. ....5. After picking began, the addition of one or two per cent of salt to the diet for several days was effective, in many instances, in checking the disorder. Results at the Refuge and the answers to questionnaires from 222 private propagators of gamebirds showed that in two-thirds. of the cases, treatment with an increased quantity of salt successfully stopped the trouble. As a preventative, however, salt was of little value. Picking occurred on both low and high levels of salt.....6. Supplementing the regular diet with certain feed concentrates such as fishmeal, soybean oil meal, liver meal, or chopped greens offered in a separate feeder for a day or two, was as efficacious as the addition of salt.....7. More picking occurred among quail chicks on a 22 per cent level of protein than on higher levels.....8. There was less picking on diets relished by the birds than on those seemingly unpalatable.....9. There was no correlation. between the amount of floor space per chick and the incidence of picking.....10. Increasing the feeding and drinking space seemed to have a marked beneficial effect.....11. Some adult birds on wire floors resorted to self-picking of their feet after the toes were frost-bitten.

  11. Improvement on The Ellis and Roberts Viability Model

    Directory of Open Access Journals (Sweden)

    Guoyan Zhou

    2016-05-01

    Full Text Available With data sets of germination percent and storage time of seed lot of wheat and sorghum stored at three different storage temperature(t, °C with three different water content (m, % of seeds, together with data set of buckwheat and lettuce reported in literatures, the possibility that seed survival curve were transformed into line by survival proportion and the relationship that logarithm of average viability period (logp50 and standard deviation of seed death distribution in time (δwith t, m and interaction between t and m were analysed. Result indicated that survival proportion transformed seed survival curve to line were much easier than the probability adopted by Ellis and Roberts, and the most important factor affecting logp50 and δ of seed lot was interaction between t and m. Thus, Ellis and Roberts viability model were suggested to be improved as Ki=Vi-p/10K-CWT (t×m to predict longevity of seed lot with initial germination percent unknown, a new model of Gi/G0=A-P/10K-CWT(t×m was constructed to predict longevity of seed lot with initial germination percent already known.

  12. Neutral lipid fatty acid analysis is a sensitive marker for quantitative estimation of arbuscular mycorrhizal fungi in agricultural soil with crops of different mycotrophy

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    Mauritz Vestberg

    2012-03-01

    Full Text Available The impact of host mycotrophy on arbuscular mycorrhizal fungal (AMF markers was studied in a temperate agricultural soil cropped with mycorrhizal barley, flax, reed canary-grass, timothy, caraway and quinoa and non-mycorrhizal buckwheat, dyer's woad, nettle and false flax. The percentage of AMF root colonization, the numbers of infective propagules by the Most Probable Number (MPN method, and the amounts of signature Phospholipid Fatty Acid (PLFA 16:1ω5 and Neutral Lipid Fatty Acid (NLFA 16:1ω5 were measured as AMF markers.  Crop had a significant impact on MPN levels of AMF, on NLFA 16:1ω5 levels in bulk and rhizosphere soil and on PLFA 16:1ω5 levels in rhizosphere soil. Reed canary-grass induced the highest levels of AMF markers. Mycorrhizal markers were at low levels in all non-mycorrhizal crops. NLFA 16:1ω5 and the ratio of NLFA to PLFA 16:1ω5 from bulk soil are adequate methods as indicators of AMF biomass in soil.

  13. Habitat preferences and conservation threats to Black-necked Cranes wintering in Bhutan.

    Science.gov (United States)

    Namgay, Rinchen; Wangchuk, Sangay

    2016-01-01

    Black-necked Crane (Grus nigricollis) is a vulnerable Red list species whose populations are declining. However, little is known about Black-necked Cranes' habitat requirements or the causes of their population decline. We identified Black-necked Cranes' winter roost and foraging preferences of Black-necked Cranes in Bhutan during the winter of 2013-2014. Black-necked Cranes' roosts were recorded using Garmin GPSmap 60CSx, while foraging preferences and threats to the birds were identified based on a survey of household heads (n = 107) residing within a 3 km radius of roost sites. We grouped the threats identified by the communities into four major categories, viz. biological, social, political and natural threats based on the relevance. Of the four major threats, communities residing within the roosting and foraging habitat of the Black-necked Crane reported biological threat as major. Biological threats as reported by communities include loss of habitat, food shortage and competition from other animals. We recommend the present roosting areas be designated as part of the conservation areas for Black-necked Crane wintering in Bumthang district. In addition to preserving these areas, government should also encourage farming in foraging habitats of Black-necked Crane, because they mainly feed on barley, wheat, paddy, potatoes and buckwheat, besides roots, tubers and insects in the wetlands.

  14. Performance Evaluation of Refractory Composite Coatings in Potassium Rich Environment

    Directory of Open Access Journals (Sweden)

    Kristina BRINKIENĖ

    2016-09-01

    Full Text Available A laboratory scale method was used to study the performance of reinforced cement composites in potassium rich environment of biomass combustion. Buckwheat husk (BH was used as potential source of unexploited biomass product applicable as biomass derived fuel. In order to enhance the alkali effect on the properties of the investigated materials, the solution of potassium carbonate (K2CO3 was selected as potassium rich aggressive environment. Two reinforced cement composites as potential repair coatings for restoration of damaged refractory surfaces with different composition of aggregate were used in corrosion tests. Performance of refractory coatings was evaluated by analysing the microstructure of the treated composites as well as mechanical properties. Energy-dispersive X-ray spectroscopy (SEM/EDS and optical microscopy were used to study the microstructure in the corroded region of the refractory coatings. Long term studies in the solution of 1M K2CO3 for 56 months have demonstrated that composite with the additive of fluid cracking catalyst of oil refinery and petrochemical industries is more durable in the potassium rich environment.DOI: http://dx.doi.org/10.5755/j01.ms.22.3.8348

  15. Quality of Bread Supplemented with Antrodia
salmonea-Fermented Grains

    Science.gov (United States)

    Chien, Rao-Chi; Ulziijargal, Enkhjargal

    2016-01-01

    Summary Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 µg/g), ergosterol (24.53–30.12 µg/g), ergothioneine (2.16–3.18 µg/g) and γ-aminobutyric acid (2.20–2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects. PMID:27904408

  16. Overview of medicinal plants used for cardiovascular system disorders and diseases in ethnobotany of different areas in Iran

    Directory of Open Access Journals (Sweden)

    Baharvand-Ahmadi Babak

    2016-01-01

    Full Text Available Background and Aims: Today, cardiovascular diseases are the prominent cause of death in industrialized countries which include a variety of diseases such as hypertension, hyperlipidemia, thromboembolism, coronary heart disease, heart failure, etc. Recent research findings haveshown that not only the extent of cultivation and production of medicinal plants have not beenreduced, but also day-to-day production and consumption have increased. In traditional botanicalknowledge, herbal medicines are used for the treatment of cardiovascular disorders. In this study,we sought to gather and report medicinal plants used to treat these diseases in different regionsof Iran.Methods: The articles published about ethnobotanical study of cardiovascular diseases in variousregions of Iran, such as Arasbaran, Sistan, Kashan, Kerman, Isfahan Mobarakeh, Lorestan andIlam were prepared and summarized.Results: The results of ethnobotanical studies of various regions of Iran, such as Arasbaran, Sistan,Kashan, Kerman, Isfahan Mobarakeh, Lorestan and Ilam were gathered. The results showed thatsumac plants, barberry, yarrow, wild cucumber, horsetail, Eastern grape, hawthorn, wild rose,spinach, jujube, buckwheat, chamomile, chicory, thistle, Mary peas, nightshade, verbena, sorrel ,cherry, citrullus colocynthis, Peganum harmala, sesame and so many other plants are used for thetreatment of cardiovascular diseases and disorders.Conclusion: Herbal medicines are used effectively for some cardiovascular diseases. Rigoroustraining of patients to take precautions and drug interactions into account and to avoid thearbitrary use of medicinal plants is very important.

  17. Changes in the properties and productivity of leached chernozem and gray forest soil under the impact of ameliorants

    Science.gov (United States)

    Yapparov, A. Kh.; Bikkinina, L. M.-Kh.; Yapparov, I. A.; Aliev, Sh. A.; Ezhkova, A. M.; Ezhkov, V. O.; Gazizov, R. R.

    2015-10-01

    The results of field experiments on the influence of application of phosphorite, glauconite, and zeolite to a leached chernozem demonstrated a decrease in exchangeable acidity of the soil, an increase in the contents of available phosphates of the first and second groups (Ca-P1 and Ca-P2) and water-soluble and exchangeable potassium, as well as the enhanced microflora activity in the rhizosphere, and acceleration of the growth of microorganisms' biomass. The yield of spring wheat grown on the leached chernozem significantly increased upon the application of increasing rates of these ameliorants. In a pot experiment, application of the water suspension of nanostructured zeolite at the rate of 1 t/ha had a more pronounced effect on the agrochemical and biological properties of a silt loamy gray forest soil and the yield capacity of buckwheat in comparison with that of zeolite of standard grind applied at the rate of 15 t/ha. The changes in the properties of this soil and the additional yield of grain under the influence of the water suspension of nanostructured zeolite at the rate 0.1 t/ha were comparable with those under the influence of zeolite of standard grind applied at the 150 times higher rate.

  18. Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.

    Science.gov (United States)

    Collar, Concha; Jiménez, Teresa; Conte, Paola; Fadda, Costantino

    2014-11-26

    Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C∞, and H90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (≥ 3 g dietary fibre/100g bread). Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours.

    Science.gov (United States)

    Markiewicz-Keszycka, Maria; Casado-Gavalda, Maria P; Cama-Moncunill, Xavier; Cama-Moncunill, Raquel; Dixit, Yash; Cullen, Patrick J; Sullivan, Carl

    2018-04-01

    Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification analysis PLSR models were developed; R 2 cal were 0.99 for magnesium and potassium and 0.97 for ash. The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Bacillus subtilis HJ18-4 from traditional fermented soybean food inhibits Bacillus cereus growth and toxin-related genes.

    Science.gov (United States)

    Eom, Jeong Seon; Lee, Sun Young; Choi, Hye Sun

    2014-11-01

    Bacillus subtilis HJ18-4 isolated from buckwheat sokseongjang, a traditional Korean fermented soybean food, exhibits broad-spectrum antimicrobial activity against foodborne pathogens, including Bacillus cereus. In this study, we investigated the antibacterial efficacy and regulation of toxin gene expression in B. cereus by B. subtilis HJ18-4. Expression of B. cereus toxin-related genes (groEL, nheA, nheC, and entFM) was downregulated by B. subtilis HJ18-4, which also exhibited strong antibacterial activity against B. cereus. We also found that water extracts of soy product fermented with B. subtilis HJ18-4 significantly inhibited the growth of B. cereus and toxin expression. These results indicate that B. subtilis HJ18-4 could be used as an antimicrobial agent to control B. cereus in the fermented soybean food industry. Our findings also provide an opportunity to develop an efficient biological control agent against B. cereus. © 2014 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists®

  1. Evaluation of different hydrophilic stationary phases for the simultaneous determination of iminosugars and other low molecular weight carbohydrates in vegetable extracts by liquid chromatography tandem mass spectrometry.

    Science.gov (United States)

    Rodríguez-Sánchez, S; Quintanilla-López, J E; Soria, A C; Sanz, M L

    2014-11-01

    Iminosugars are considered potential drug candidates for the treatment of several diseases, mainly as a result of their α-glycosidase inhibition properties. A method by hydrophilic interaction liquid chromatography tandem mass spectrometry has been optimized for the first time for the simultaneous determination of complex mixtures of bioactive iminosugars and other low molecular weight carbohydrates (LMWC) in vegetable extracts. Three hydrophilic stationary phases (sulfoalkylbetaine zwitterionic, polyhydroxyethyl aspartamide and ethylene bridge hybrid (BEH) with trifunctionally bonded amide) were compared under both basic and acidic conditions. The best sensitivity (limits of detection between 0.025 and 0.28ngmL -1 ) and overall chromatographic performance in terms of resolution, peak width and analysis time were obtained with the BEH amide column using 0.1% ammonium hydroxide as a mobile phase additive. The optimized method was applied to the analysis of extracts of hyacinth bulbs, buckwheat seeds and mulberry leaves. Iminosugar and other LMWC structures were tentatively assigned by their high resolution daughter ions mass spectra. Several iminosugars such as glycosyl-fagomine in mulberry extract were also described for the first time. Among the extracts analysed, mulberry showed the widest diversity of iminosugars, whereas the highest content of them was found in hyacinth bulb (2.5mgg -1 ) followed by mulberry (1.95 mgg -1 ). Copyright © 2014 Elsevier B.V. All rights reserved.

  2. Diet-Related Knowledge and Physical Activity in a Large Cohort of Insulin-Treated Type 2 Diabetes Patients: PROGENS ARENA Study

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    Tomasz Klupa

    2016-01-01

    Full Text Available There is no doubt that behavioral intervention is crucial for type 2 diabetes mellitus (T2DM prevention and management. We aimed to estimate dietary habits and diet-oriented knowledge as well as the level of physical activity in 2500 insulin-treated Polish type 2 diabetes mellitus (T2DM patients (55.4% women. The mean age of the study participants was 64.9 ± 9.3 years, mean BMI was 31.4 kg/m2 ± 4.5, mean diabetes duration was 12.4 ± 6.9 years, and mean baseline HbA1c was 8.5%  ± 1.2. At the study onset, all the patients completed a questionnaire concerning health-oriented behavior. Results showed a significant lack of diet-related knowledge. For example, only 37.5% recognized that buckwheat contains carbohydrates; the percentage of correct answers in questions about fruit drinks and pasta was 56.4% and 61.2%, respectively. As for the physical activity, only 57.4% of examined T2DM patients declared any form of deliberate physical activity. To conclude, the cohort of poorly controlled insulin-treated T2DM patients studied by us is characterized by insufficient diet-related knowledge and by a very low level of physical activity. Further studies on other populations of insulin-treated T2DM patients are required to confirm these findings.

  3. Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours.

    Science.gov (United States)

    Wu, Tong; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E

    2017-10-15

    Breads prepared from cereal grains are a dietary staple, providing a significant proportion of daily energy, but not necessarily of dietary protein. However, good digestibility of proteins in bread is important to avoid potential immunogenic effects of undigested peptides, including for those gluten-intolerant. Four gluten-containing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads standardized for protein. In vitro gastro-intestinal digestion of pre-mixes, doughs and breads baked for 20 and 35min was conducted followed by correlation analysis between fitted parameters of digestion profiles, chemical composition (protein, non-fibre carbohydrates, fibre, ash and total polyphenolics) and amino acid profiles. The results indicated that digestibility generally increased during proofing and decreased during baking. Relatively higher protein digestibility was correlated with ratio of non-fibre carbohydrate to protein and lower digestibility with increasing contents of fibre and total polyphenolics in pre-mixes. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  4. Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland

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    Katarzyna Grecka

    2018-01-01

    Full Text Available The antimicrobial activity of 144 samples of honeys including 95 products from apiaries located in Northern Poland was evaluated. The antibacterial activity of those natural products, their thermal stability, and activity in the presence of catalase was investigated by microdilution assays in titration plates. The MTT assay was performed for the determination of anti-biofilm activity. Spectrophotometric assays were used for the determination of antioxidant potential, total phenolic content, and ability to generate hydrogen peroxide. Some of the investigated honeys exhibited surprisingly high antimicrobial, especially anti-staphylococcal, potential, with Minimal Inhibitory Concentration (MIC values of only 1.56% (v/v. Much higher resistance was observed in the case of staphylococci growing as biofilms. Lower concentrations of the product, up to 12.5% (v/v stimulated its growth and effective eradication of biofilm required concentration of at least 25% (v/v. Hydrogen peroxide has been identified as a crucial contributor to the antimicrobial activity of honeys supplied by Polish beekeepers. However, some of the results suggest that phytochemicals, especially polyphenols, play an important role depending on botanical source (both positive, e.g., in the case of buckwheat honeys as well as negative, e.g., in the case of some rapeseed honeys in their antimicrobial potential.

  5. Antimicrobial and antioxidant activity of natural honeys of different origin

    Directory of Open Access Journals (Sweden)

    Miartina Fikselová

    2014-10-01

    Full Text Available To examine the antimicrobial and antioxidant activity of 15 natural honeys, honey samples were collected from different locations of Slovakia, Poland and Serbia. For antimicrobial activity determination honey solutions were prepared at three concentrations: 50, 25 and 12.5 % (by mass per volume. The potential antimicrobial activity of  selected samples against four species of bacteria (Escherichia coli CCM 3988, Pseudomonas aeroginosa CCM 1960, Staphylococcus epidermis CCM 4418, Bacillus cereus CCM 2010 and two species of yeasts (Saccharomyces cerevisiae CCM 8191, Candida albicans CCM 8216 was studied using the disc diffusion method. After incubation, the zones of inhibition of the growth of the microorganisms around the disks were measured. The strongest antimicrobial activity was shown at honey samples of 50 % concentration against Escherichia coli, Pseudomonas aeroginosa and Staphylococcus epidermis. Against Saccharomyces cerevisae and Candida albicans very low (at 50 %, 25 % concentration or zero antifugal (at 12.5 % concentration activity was determined. From the results obtained it was shown the variable ability of honey samples to scavenge stable free radical DPPH. TEACDPPH values ranged between 0.1-1.0 mmol.kg-1. As the antioxidative best source buckwheat honey was manifested and the lowest antioxidant activity was shown at acacia honey.

  6. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.

    Science.gov (United States)

    Collar, Concha

    2017-10-01

    The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%-19.95%) could explain the enhanced viscosity profile observed.

  7. A PROSPECTIVE STUDY ON LIFESTYLE GUIDANCE AND USE OF MANAGEMENT FORMS FOR FOOD ALLERGY IN LICENSED NURSERY SCHOOLS.

    Science.gov (United States)

    Yanagida, Noriyuki; Sato, Sakura; Murata, Junko; Seto, Akiko; Nishisako, Shin; Ebisawa, Motohiro

    2016-01-01

    There have been no reports on the use of "foods allergy disease lifestyle guidance and management forms at day care centers" (life management guidance forms) for understanding details of pupils with food allergies. The contents of lifestyle management guidance forms obtained in Sagamihara city from licensed nurseries were investigated prospectively. We compared and analyzed for the use of life management guidance forms initially in 2013 and in the fiscal year of 2014 in Sagamihara city licensed nurseries. In all, in 2013 and 2014, 9,567 and 10,069 pupils were included in licensed nurseries, and 426 (4.5%) and 447 (4.4%) pupils had food allergies, 61 (0.6%) and 61 (0.6%) had anaphylaxis, respectively.The causative foods in 2013 and 2014, respectively, included unheated hen's egg in 71.6% and 69.6%; heated hen's egg in 54.2% and 54.8%; milk in 23.0% and 23.3%; peanuts in 17.8% and 17.0%; buckwheat in 7.3% and 8.5%; and wheat in 6.3% and 8.3%. There are no significant differences in the distribution of causative foods between 2013 and 2014.Immediate-type food allergy was significantly more frequent in 2014 than in 2013 (73.0% and 78.8%, respectively; p=0.040). Using a life management guidance form will make it easier to manage food allergies in children.

  8. Detection of antigens of allergic diseases in children by radioallergosorbent test (RAST), 1

    International Nuclear Information System (INIS)

    Hirooka, Junko

    1977-01-01

    Detection of antigens mainly by RAST, measurement of immunoglobulin, and investigation of clinical history were performed on children with intractable bronchial asthma. The results were compared with those in cases of mild or moderate degree, and they were discussed. The obtained results were as follows: 1) Cases, of which the occurrence age of disease was under 2 years old, hold a majority in intractable cases, and the ratio was twice that of the control group. 2) A result of skin test was generally lower positive rate in the intractable group as compared to the control group. However, a result of prick test for buckwheat antigen in the intractable group showed higher positive rate than that in the control group. The intractable group tended to be separated into two extreme groups, one which showed positive to most of inhaled antigens in skin test, and another which showed negative to all antigens. 3) As a result of RAST, 13% of the intractable group showed positive to egg white out of food antigens, and it was three times the ratio of positive in the control group. One case showed strong positive to rice. 4) Two thirds of cases which showed positive in RAST for food antigens showed negative in prick test. 5) Total IgE in the serum of the intractable group was clearly lower in values than that of the control group. (Tsunoda, M.)

  9. COMMERCIAL BABY PORRIDGES IN NUTRITION OF INFANTS

    Directory of Open Access Journals (Sweden)

    I. N. Zakharova

    2013-01-01

    Full Text Available The article covers the issue of the most important product among additional food for infants — baby porridges. It includes historical data on usage of various cereal crops in human nutrition. A special significance of porridges in culture of food and traditions of Russian population is highlighted. The authors give information about nutritional value and chemical composition of different cereals — buckwheat, rice, pearl-barley, millet, oats etc. A special attention is given to differences in concentrations of nutrients and micronutrients manufactured by different ways from the same kind of cereal. The necessity to feed infants with commercial baby porridges is based in the article. There are also represented characteristics of various commercial porridges for nutrition of infants: hypoallergenic, glutenfree and containing gluten, enriched with pre- and probiotics. The article also contains data on nutritional value of milk and milk-free porridges. The authors raised a discussion on possibility and standards of usage of different additional components, such as sugar, maltodextrin, honey, vanillin, vegetable oils in production of infant porridges. The selection of certain type of porridges as additional food for healthy and infants with different diseases and digestive disorders is based.

  10. The parasitoids of the asparagus miner (Diptera: Agromyzidae): field parasitism and the influence of food resources on life history.

    Science.gov (United States)

    Morrison, William R; Gibson, Gary A P; Szendrei, Zsofia

    2014-12-01

    The goals of this study were to identify pupal parasitoids of the asparagus miner, Ophiomyia simplex Loew (Diptera: Agromyzidae), and examine the effect of different diets and floral resources on the lifespan of adult asparagus miners and their parasitoids. We also measured the effect of parasitism on stem damage caused by the asparagus miner. The identity and abundance of the parasitoids of the asparagus miner were determined in asparagus fields in Michigan from weekly asparagus miner pupal collections during the 2010-2013 seasons. Twelve species of hymenopterous parasitoids were reared from asparagus miner pupae, including Chorebus rondanii (Giard) (Ichneumonoidea: Braconidae), 10 species in three families of Chalcidoidea, and one species of Bethylidae (Chrysidoidea), that represent new host records for the asparagus miner. C. rondanii and Thinodytes cephalon (Walker) (Pteromalidae) were the most common parasitoids. The effects of different diets and flowers on the lifespan of the pest and parasitoid adults were also evaluated. Buckwheat resulted in the shortest life span for the asparagus miner, whereas Riddell's goldenrod significantly increased its lifespan relative to the control. Parasitoid lifespan was doubled when individuals were fed sugar-rich diets. In the field, parasitoids preferred stems that contained more pupae and damage. The two most commonly reared parasitoids should be considered as targets for future conservation biological control efforts of the asparagus miner.

  11. Tracking 800-year-old Shipments: An Archaeological Investigation of the Mado Shipwreck Cargo, Taean, Korea

    Science.gov (United States)

    Kim, Minkoo; Moon, Whan Suk

    2011-12-01

    This paper examines cargo from an 800-year-old shipwreck and discusses its implications in relation to the exchange networks and maritime transportation of the Goryeo period (A.D. 918-1392) in Korea. In 2007, two local fishermen fortuitously discovered porcelain vessels from a Goryeo-period shipwreck off the mid-western coast of the Korean peninsula. Underwater excavation conducted by the National Research Institute of Maritime Cultural Heritage (NRIMCH) revealed that the ship was carrying a myriad of cargoes destined for Gaegyeong, the capital of the Goryeo dynasty. Excavation indicates that the main body of the cargo was porcelain vessels produced in the southern part of the peninsula. Archaeobotanical investigation of the wreck deposits revealed that the ship was carrying crops such as rice ( Oryza sativa L.), broomcorn millet ( Panicum miliaceum L.), foxtail millet ( Setaria italica (L.) P. Beauv.), and buckwheat ( Fagopyrum esculentum Moench) bound for the capital. Among the recovered objects were 73 wooden cargo tags with Chinese letters. These tags, equivalent to the modern day air bill, contained detailed information about the senders, recipients, and shipped goods. These findings indicate that during the Goryeo period maritime transportation played an important role in the interpersonal exchange of products over long distances.

  12. Molecular and morphological identification of fungal species isolated from bealmijang meju.

    Science.gov (United States)

    Kim, Ji Yeun; Yeo, Soo-Hwan; Baek, Sung Yeol; Choi, Hye Sun

    2011-12-01

    Bealmijang is a short-term aged paste made from meju, which is a brick of fermented soybeans and other ingredients. Different types of bealmijang are available depending on the geographic region or ingredients used. However, no study has clarified the microbial diversity of these types. We identified 17 and 14 fungal species from black soybean meju (BSM) and buckwheat meju (BWM), respectively, on the basis of morphology, culture characteristics, and internal transcribed spacer and beta-tubulin gene sequencing. In both meju, Aspergillus oryzae, Rhizopus oryzae, Penicillium polonicum, P. steckii, Cladosporium tenuissimum, C. cladosporioides, C. uredinicola, and yeast species Pichia burtonii were commonly found. Moreover, A. flavus, A. niger, P. crustosum, P. citrinum, Eurotium niveoglaucum, Absidia corymbifera, Setomelanomma holmii, Cladosporium spp. and unclassified species were identified from BSM. A. clavatus, Mucor circinelloides, M. racemosus, P. brevicompactum, Davidiella tassiana, and Cladosporium spp. were isolated from BWM. Fast growing Zygomycetous fungi is considered important for the early stage of meju fermentation, and A. oryae and A. niger might play a pivotal role in meju fermentation owing to their excellent enzyme productive activities. It is supposed that Penicillium sp. and Pichia burtonii could contribute to the flavor of the final food products. Identification of this fungal diversity will be useful for understanding the microbiota that participate in meju fermentation, and these fungal isolates can be utilized in the fermented foods and biotechnology industries.

  13. Influence of inocula and grains on sclerotia biomass and carotenoid yield of Penicillium sp. PT95 during solid-state fermentation.

    Science.gov (United States)

    Han, Jian-Rong; Yuan, Jing-Ming

    2003-10-01

    Various inocula and grains were evaluated for carotenoid production by solid-state fermentation using Penicillium sp. PT95. Millet medium was more effective in both sclerotia growth and carotenoid production than other grain media. An inoculum in the form of sclerotia yielded higher sclerotia biomass compared to either a spore inoculum or a mycelial pellet inoculum. Adding wheat bran to grain medium favored the formation of sclerotia. However, neither the inoculum type nor addition of wheat bran resulted in a significant change in the carotenoid content of sclerotia. Among grain media supplemented with wheat bran (wheat bran:grain =1:4 w/w, dry basis), a medium consisting of rice and wheat bran gave the highest sclerotia biomass (15.10 g/100 g grain), a medium consisting of buckwheat and wheat bran gave the highest content of carotenoid in sclerotia (0.826 mg/g dry sclerotia), and a medium consisting of millet and wheat bran gave the highest carotenoid yield (11.457 mg/100 g grain).

  14. Nectar Attracts Foraging Honey Bees with Components of Their Queen Pheromones.

    Science.gov (United States)

    Liu, Fanglin; Gao, Jie; Di, Nayan; Adler, Lynn S

    2015-11-01

    Floral nectar often contains chemicals that are deterrent to pollinators, presenting potential challenges to outcrossing plant species. Plants may be able to co-opt pollinator chemical signals to mitigate the negative effects of nectar deterrent compounds on pollination services. We found that buckwheat (Fagopyrum esculentum) and Mexican sunflower (Tithonia diversifolia) produce nectar with abundant phenolics, including three components of the Apis honeybee queen mandibular pheromone (QMP). In addition, these nectars contain a non-pheromonal phenolic, chlorogenic acid (CA), which was toxic to honeybees, and T. diversifolia nectar also contained isochlorogenic acid (IA). Fresh nectar or solutions containing nectar phenolics reduced Apis individual feeding compared to sucrose solutions. However, freely foraging bees preferred solutions with QMP components to control solutions, and QMP components over-rode or reversed avoidance of CA and IA. Furthermore, prior exposure to the presence or just the odor of QMP components removed the deterrent effects of CA and IA. By mimicking the honey bee pheromone blend, nectar may maintain pollinator attraction in spite of deterrent nectar compounds.

  15. Facile preparation of molecularly imprinted polypyrrole-graphene-multiwalled carbon nanotubes composite film modified electrode for rutin sensing.

    Science.gov (United States)

    Yang, Lite; Yang, Juan; Xu, Bingjie; Zhao, Faqiong; Zeng, Baizhao

    2016-12-01

    In this paper, a novel molecularly imprinted composite film modified electrode was presented for rutin (RT) detection. The modified electrode was fabricated by electropolymerization of pyrrole on a graphene-multiwalled carbon nanotubes composite (G-MWCNTs) coated glassy carbon electrode in the presence of RT. The netlike G-MWCNTs composite, prepared by in situ hydrothermal process, had high conductivity and electrocatalytic activity. At the resulting MIP/G-MWCNTs/GCE electrode RT could produce a sensitive anodic peak in pH 1.87 Britton-Robinson buffer solution. The factors affecting the electrochemical behavior and response of RT on the modified electrode were carefully investigated and optimized. Under the selected conditions, the linear response range of RT was 0.01-1.0μmolL -1 and the detection limit (S/N=3) was 5.0nmolL -1 . The electrode was successfully applied to the determination of RT in buckwheat tea and orange juice samples, and the recoveries for standards added were 93.4-105%. Copyright © 2016 Elsevier B.V. All rights reserved.

  16. IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults.

    Science.gov (United States)

    Kim, Sung Ryeol; Park, Hye Jung; Park, Kyung Hee; Lee, Jae-Hyun; Park, Jung-Won

    2016-08-01

    Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens.

  17. Studies on food preferences of maize weevil, Sitophilus zeamais Mots. to different crops in Chitwan, Nepal

    Directory of Open Access Journals (Sweden)

    Sheela Devi Sharma

    2016-12-01

    Full Text Available Food preference by the maize weevil, Sitophilus zeamais Motschulsky was studied on seven different crops and varieties including maize, wheat and rice. They were maize cultivars namely Arun-2, Manakamana-4, Deuti, buckwheat local cultivar, wheat cultivar namely Annapurna-1, polished rice-Radha 4 and unshelled rice cultivar Mansuli under storage condition at Institute of Agriculture and Animal Science, Rampur, Chitwan, Nepal from June 2013 to February 2014 . The hosts were tested using completely randomized design with three replications and were laid in free-choice and no-choice conditions. The maximum number of grain loss was recorded in wheat followed by polished rice respectively. Similarly, the highest weight loss was recorded in polished rice followed by Wheat in both conditions. F1 progeny emergence of weevil was highest in wheat followed by polished rice in free-choice and in no choice conditions, the highest progeny were emerged from polished rice followed by wheat. The lowest numbers of weevils emerged from rice in both conditions. Maximum germination losses were recorded in wheat (24.33% and lowest in Arun-2 (9.67. The rice showed a relatively higher preference to maize weevil under storage condition.

  18. Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri.

    Science.gov (United States)

    Pallin, Anton; Agback, Peter; Jonsson, Hans; Roos, Stefan

    2016-08-01

    Eighteen bacterial isolates from millet, buckwheat and rye flour were identified as Lactobacillus reuteri. Genomic fingerprinting (rep-PCR) revealed that they represented five strains and phylogenetic analyses using multi locus sequence analysis (MLSA) showed that all clustered with strains of rodent origin. Two strains (SU12-3 and SU18-3) from different phylogenetic clades were used in fermentations of six varieties of barley, both untreated and heat-treated (with inactivated indigenous enzymes) flour. They were compared with two probiotic strains of human origin (DSM 17938 and ATCC PTA 6475), one previously isolated sourdough strain (LTH 5531) and one strain of Lactobacillus plantarum (36E). Analyses of growth (CFU) and metabolism (1H-NMR) revealed differences at species level, with L. plantarum showing a higher capacity to assimilate nutrients without help of the cereal enzymes. Similarities were observed between L. reuteri strains isolated from sourdough, while the greatest differences between L. reuteri strains were observed between strains 6475 and 17938. Multivariate analysis of the metabolic profiles revealed clear clustering according to flour treatment, species of bacteria and barley variety and to some extent also bacterial strain. Possible bioactive compounds such as γ-aminobutyric acid (GABA), 1,3- propanediol (sign of reuterin production) and histamine were identified and quantified. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Labile soil phosphorus as influenced by methods of applying radioactive phosphorus

    International Nuclear Information System (INIS)

    Selvaratnam, V.V.; Andersen, A.J.; Thomsen, J.D.; Gissel-Nielsen, G.

    1980-03-01

    The influence of different methods of applying radioactive phosphorus on the E- and L-values was studied in four foil types using barley, buckwheat, and rye grass for the L-value determination. The four soils differed greatly in their E- and L-values. The experiment was carried out both with and without carrier-P. The presence of carrier-P had no influence on the E-values, while carrier-P in some cases gave a lower L-value. Both E- and L-values dependent on the method of application. When the 32 P was applied on a small soil or sand sample and dried before mixing with the total amount of soil, the E-values were higher than at direct application most likely because of a stronger fixation to the soil/sand particles. This was not the case for the L-values that are based on a much longer equilibrium time. On the contrary, the direct application of the 32 p-solution to the whole amount of soil gave higher L-values of a non-homogeneous distribution of the 32 p in the soil. (author)

  20. Impact of cover crops and tillage on porosity of podzolic soil

    Science.gov (United States)

    Błażewicz-Woźniak, M.; Konopiñski, M.

    2013-09-01

    The aim of the study was to determine the influence of cover crops biomass, mixed with the soil on different dates and with the use of different tools in field conditions. The cover crop biomass had a beneficial influence on the total porosity of the 0-20 cm layer of the soil after winter. The highest porosity was achievedwith cover crops of buckwheat, phacelia and mustard, the lowest with rye. During the vegetation period the highest porosity of soil was observed in the ridges. Among the remaining non-ploughing cultivations, pre-winter use of stubble cultivator proved to have a beneficial influence on the soil porosity, providing results comparable to those achieved in conventional tillage. The differential porosity of the soil was modified not only by the catch crops and the cultivation methods applied, but also by the sample collection dates, and it did change during the vegetation period. The highest content of macropores after winter was observed for the phacelia cover crop, and the lowest in the case of cultivation without any cover crops. Pre-winter tillage with the use of a stubble cultivator increased the amount of macropores in soil in spring, and caused the biggest participation of mesopores as compared with other non-ploughing cultivation treatments of the soil. The smallest amount of mesopores was found in the ridges.

  1. Physical and antioxidant properties of gluten-free bread enriched with carob fibre

    Science.gov (United States)

    Różyło, Renata; Dziki, Dariusz; Gawlik-Dziki, Urszula; Biernacka, Beata; Wójcik, Monika; Ziemichód, Alicja

    2017-07-01

    There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

  2. rBTI reduced β-amyloid-induced toxicity by promoting autophagy-lysosomal degradation via DAF-16 in Caenorhabditis elegans.

    Science.gov (United States)

    Li, Jiao; Cui, Xiaodong; Ma, Xiaoli; Wang, Zhuanhua

    2017-03-01

    Alzheimer's disease (AD) is an age-related neurodegenerative disease, of which β-amyloid (Aβ) induced toxicity was suggested as a main cause. Some substances with prolongevity effects have been shown to be protective against AD. In a previous study we demonstrated that a recombinant buckwheat trypsin inhibitor (rBTI) could prolonge the lifespan in Caenorhabditis elegans (C. elegans). Here, we investigated whether rBTI may benefit to mitigate the AD symptom by feeding the AD model C. elegans CL4176. CL4176 is a transgenic C. elegans expressing human Aβ 3-42 in muscle tissue. The results showed that rBTI not only could extend lifespan but also could reduce Aβ toxicity-triggered body paralysis in AD worms. Further study found the accumulation of Aβ was decreased and autophagy-lysosomal degradation pathway was activated in AD worms treated with rBTI. Moreover, the inhibition of autophagy reduced rBTI-mediated paralysis delay. Genetic analyses showed rBTI increased the transcriptional activity of dauer formation abnormal-16 (DAF-16) and the disruption of daf-16 abolished rBTI-mediated protective effect in AD worms. Taken together, these data indicated that rBTI promoted the autophagy-lysosomal degradation pathway to reduce the Aβ-induced toxicity via DAF-16 in an AD model C. elegans, implying that BTI has the potential to protect against AD. Copyright © 2017 Elsevier Inc. All rights reserved.

  3. How did Humans Adapt in the Eastern Farming-pastoral zone during the Medieval Warm Period?

    Science.gov (United States)

    Jia, X.

    2017-12-01

    With its extremely warm climate, the "medieval warm period" is considered analogous to the climate change humans are likely to face due to future global warming. Thus, the ability of humans to adapt to an extremely warm climate during the medieval period in Eurasia's farming-pastoral zone has attracted some attention. The warmth of the climate during this period (900-1300 BC) is demonstrated by evidence of bamboo in charcoal remains and phytoliths found in the settlement sites and tomb murals of the Western Liao river basin in Northeast China. This warmth probably promoted agricultural diversification, as the presence of foxtail millet, broomcorn millet, wheat, barley, soybean, hemp, and buckwheat in this region can be seen in plant seeds and phytoliths found in archaeological sites. The bones of deer and birds also provide evidence of hunting, and the practice of animal husbandry is indicated in pig, dog, cattle, ovicaprid, horse and camel bones. Diversity in food structures is also shown in stable isotopes from human and animal bones. Competence in animal husbandry and hunting, and the availability of stable food resources may have contributed to the rise of the Liao people in military prowess and power, and promoted the expansion of Khitan-Liao culture.

  4. Dietary factors, food contamination and lung cancer risk in Xuanwei, China

    Energy Technology Data Exchange (ETDEWEB)

    Shen, M.; Chapman, R.S.; He, X.Z.; Liu, L.Z.; Lai, H.; Chen, W.; Lan, Q. [NCI, Bethesda, MD (United States). Occupational & Environmental Epidemiology Branch

    2008-09-15

    In rural Xuanwei County, China, the high incidence of lung cancer is attributable largely to burning smoky coal indoors for heating and cooking without adequate ventilation. Such burning generates very high levels of indoor air pollutants, including carcinogenic polycyclic aromatic hydrocarbons, which could contaminate foodstuffs in the home. Thus, residents could be exposed to carcinogenic coal emissions not only via inhalation but also via ingestion of these foodstuffs. A population-based case-control study of 498 lung cancer patients and 498 controls was conducted from 1985 through 1990 in Xuanwei. The interviewer-administered study questionnaire queried the frequency of food items commonly consumed in this region. Overall and sex-specific multiple logistic regression models were constructed to estimate odds ratios (OR) and 95% confidence intervals (CI) for consumption of these foods. Intake of rice, green vegetables, mushrooms and fresh meat was associated with an increased risk of lung cancer. In contrast, intake of corn, buckwheat, radishes, peppers, melons, pickled vegetables, and salt-preserved meats was associated with reduced risk. The detrimental. effect of ingesting green vegetables (OR, 2.39; 95% CI, 1.28-4.48) is consistent with previous reports. These findings suggest that in Xuanwei, food contamination by environmental polycyclic aromatic hydrocarbons may be an important risk factor for lung cancer, and that differential contamination of foods by polycyclic aromatic hydrocarbons possibly explained the different associations with lung cancer risk.

  5. IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults

    Science.gov (United States)

    2016-01-01

    Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens. PMID:27478328

  6. Phytoremediation of radiocesium in different soils using cultivated plants

    International Nuclear Information System (INIS)

    Suzuki, Yasukazu; Saito, Takashi; Tsukada, Hirofumi

    2012-01-01

    A huge amount of radionuclides were released into the environment after the Fukushima Daiichi nuclear power plant accident. Radiocesium, which is one of the more prevalent radionuclides, was deposited in the soil. It is well known that radiocesium is adsorbed into the soil and binds strongly to clay. As a result, it is difficult to reduce the contamination level in the soil. We examine the possibility of decontamination by means of phytoremediation. Four species of plants (sunflower, sorghum, amaranth, and buckwheat) were sown in light-colored Andosol and gray lowland soil. When the plants matured, they were harvested and separated into their different parts, i.e., flower, leaf, stem, and root. The removal percentage of 137 Cs for the aboveground parts, which is defined as the ratio of the total content of 137 Cs in the aboveground biomass of plants to that in the cultivated soil of 0-15 cm depth, was 0.013-0.93% for the light-colored Andosol and 0.0072-0.038% for the gray lowland soil. The plants exhibiting the highest value cultivated in the light-colored Andosol and gray lowland soil were amaranth (0.093%) and sunflower (0.038%), respectively. This indicates that it is difficult to remove radiocesium from contaminated soil by means of phytoremediation. (author)

  7. Phytoremediation of radiocesium in different soils using cultivated plants

    International Nuclear Information System (INIS)

    Suzuki, Yasukazu; Saito, Takashi; Tsukada, Hirofumi

    2013-01-01

    A huge amount of radionuclides were released into the environment after the Fukushima Daiichi nuclear power plant accident. Radiocesium, which is one of the more prevalent radionuclides, was deposited in the soil. It is well known that radiocesium is adsorbed into the soil and binds strongly to clay. As a result, it is difficult to reduce the contamination level in the soil. We examine the possibility of decontamination by means of phytoremediation. Four species of plants (sunflower, sorghum, amaranth, and buckwheat) were sown in light-colored Andosol and gray lowland soil. When the plants matured, they were harvested and separated into their different parts, i.e., flower, leaf, stem, and root. The removal percentage of "1"3"7Cs for the aboveground parts, which is defined as the ratio of the total content of "1"3"7Cs in the aboveground biomass of plants to that in the cultivated soil of 0-15 cm depth, was 0.013- 0.93% for the light-colored Andosol and 0.0072-0.038% for the gray lowland soil. The plants exhibiting the highest value cultivated in the light-colored Andosol and gray lowland soil were amaranth (0.093%) and sunflower (0.038%), respectively. This indicates that it is difficult to remove radiocesium from contaminated soil by means of phytoremediation. (author)

  8. Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains

    Directory of Open Access Journals (Sweden)

    Rao-Chi Chien

    2016-01-01

    Full Text Available Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis of adenosine (0.92–1.96 μg/g, ergosterol (24.53–30.12 μg/g, ergothioneine (2.16–3.18 μg/g and γ-aminobutyric acid (2.20–2.45 μg/g. In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g. White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

  9. State of weed infestation and features of sugar beet protection in Belarus

    Directory of Open Access Journals (Sweden)

    Soroka Sergey Vladimirovich

    2006-01-01

    Full Text Available The changes of phytosanitary situation recently taking place in sugar beet crops in the Republic of Belarus are shown. It is noticed that in the crop agrocoenosises there is a high infestation level caused by Japanese barnyard millet (Echinochloa crus-galli (L Pal. Beauv, field sowthistle (Sonchus arvensis L, chickweed (Stellaria media (L Vill, quick grass (Agropyron repens (L Pal Beauv, matricary (Matricaria perforate Merat, creeping thistle (Circium arvense (L scop, marsh woundwort (Stachus palustris L wild buckwheat (Polygonum convolvulus L, bristle stem hemp nettle (Galeopsis tetrahit L, common horsetail (Equisetum arvense L, field forget-me-not (Myosotis arvensis (L Hill, shepherd's purse (Capsella bursa-pastoris (L Med etc. Due to non-observance of preventive and separate agrotechnical techniques especially in spring-summer period, such weeds as bedstraw (Galium aparine L, white campion (Melandrium album (Mill Garcke, green amaranthus (Amaranthus retroflexus L started to appear in the crops. To protect sugar beet effectively, two variants of herbicides application are proposed. The first one - a combined, one stipulating soil action herbicides application before planting or before sugar beet seedlings emergence and on seedlings - to carry out two treatment by post-emergence preparations. The second variant, a split post- -emergence herbicide application (two-three times spraying on growing weeds at small application rates. In the next 5-6 years, a combined method will be of a primary importance in the conditions of the Republic.

  10. Forensic palynological analysis of intestinal contents of a Korean mummy.

    Science.gov (United States)

    Arguelles, Paulette; Reinhard, Karl; Shin, Dong Hoon

    2015-06-01

    Experimental studies show that pollen resides in the intestinal tract for a minimum of seven days to at least 21 days. Because of this long residence time, pollen analysis is an important avenue of forensic research. Pollen provides evidence of the environment of the decedent as well as foods and medicine. We analyzed a coprolite recovered from a Korean mummy. The decedent was a high-ranking general who lived during the 16th or 17th centuries. Twenty pollen types were recovered. These ranged from 100 s to 10,000 s of pollen grains per gram of coprolite. Importantly, comparison of the coprolite pollen spectrum to modern aeropalynology studies of Korea suggests that the general died in winter between middle November to late February. Economic pollen types were most abundant. Economic refers to dietary, medicinal, spice, and beverage types. Dietary pollen types include pollen from Oryza (rice), Eriogonum (buckwheat), Brassicaceae (mustard family), and Solanaceae (tomato-chile pepper family). Pollen consistent with dandelion is present and may represent its use as food. Tens of thousands of grains from water plants, bur-reed or cattail, dominate the pollen spectrum. We believe that this was introduced with water. The large numbers of water-related pollen suggest that the general consumed broth, tea, or soup for a considerable time before death. © 2015 Wiley Periodicals, Inc.

  11. Effects of herbicides on Behr's metalmark butterfly, a surrogate species for the endangered butterfly, Lange's metalmark

    International Nuclear Information System (INIS)

    Stark, John D.; Chen Xuedong; Johnson, Catherine S.

    2012-01-01

    Lange's metalmark butterfly, Apodemia mormo langei Comstock, is in danger of extinction due to loss of habitat caused by invasive exotic plants which are eliminating its food, naked stem buckwheat. Herbicides are being used to remove invasive weeds from the dunes; however, little is known about the potential effects of herbicides on butterflies. To address this concern we evaluated potential toxic effects of three herbicides on Behr's metalmark, a close relative of Lange's metalmark. First instars were exposed to recommended field rates of triclopyr, sethoxydim, and imazapyr. Life history parameters were recorded after exposure. These herbicides reduced the number of adults that emerged from pupation (24–36%). Each herbicide has a different mode of action. Therefore, we speculate that effects are due to inert ingredients or indirect effects on food plant quality. If these herbicides act the same in A. mormo langei, they may contribute to the decline of this species. - Highlights: ► We evaluated the effects of three herbicides on the butterfly, Behr's metalmark. ► These herbicides are used to control invasive weeds in butterfly habitat. ► The herbicides reduced adult butterfly emergence. - Herbicides are used to remove invasive weeds from butterfly habitat. Certain herbicides may be having a negative effect on butterflies.

  12. Čezmejno sodelovanje na primeru občine Tržič = The crossborder cooperation: a case study of the Tržič municipality

    Directory of Open Access Journals (Sweden)

    Irena Mrak

    1998-01-01

    Full Text Available The Municipality of Tržič borders with the Republic of Austria at the main ridge of the Karavanke mountain. Cooperation with the neighbouring communities Borovlje/Ferlach and Sele/Zell Pfare started in the eighties and it has become more intense after the year 1991. The border that was once separating the inhabitants on both sides of the mountain ridge has become more opened after the slovenian independence but the border control is after Schengen agreement more severe. Remote mountain border areas where access used to be limited were suddenly recognised as a great touristic potential. In the recent years the Municipality of Tržič together with Austrian partners managed to form some joined agriculture and tourism development projects within the PHARE programme (CBC - Crossborder Cooperation and ECOS - Ouverture. The projects deal with the regrowing of buckwheat, preservation of a special sheep breed - jezersko solčavska sheep, activation of the natural monument Dovžan gorge which will be logistically connected to Tscheppa gorge on the austrian side. Within the ECOS Ouverture programme the project of Thematic trails around the Košuta mountain has been initiated in order to reactivate and connect hidden natural and cultural potentials into integrated touristic offer of this part of the Karavanke mountain.

  13. IgE mediated food allergy in Korean children: focused on plant food allergy.

    Science.gov (United States)

    Lee, Soo-Young

    2013-01-01

    Food allergy (FA) is a worldwide problem, with increasing prevalence in many countries, and it poses a clearly increasing health problem in Korea. In Korea, as a part of International Study of Asthma and Allergy in Childhood (ISAAC), a series of nation-wide population studies for prevalence of allergic disease in children were carried out, with the Korean version of ISAAC in 1995, 2000, and 2010. From the survey, the twelve-month prevalence of FA showed no significant differences from 1995 to 2000 in both age groups (6-12 years-old, 6.5% in 1995 and 5.7% in 2000; 12-15 year-olds, 7.4% in 1995 and 8.6% in 2000). The mean lifetime prevalence of FA which had ever been diagnosed by medical doctor was 4.7% in 6-12 year-olds and 5.1% in 12-15 year-olds respectively in 2000. In Korean children, the major causes of FA are almost same as in other countries, although the order prevalence may vary, a prime example of which being that peanut and tree nut allergies are not prevalent, as in western countries. Both pediatric emergency department (ED) visits and deaths relating to food induced anaphylaxis have also increased in western countries. From a study which based on data from the Korean Health Insurance Review and Assessment Service (KHIRA) from 2001 to 2007, the incidence of anaphylaxis under the age of 19 was 0.7-1 per 100,000 person-year, and foods (24.9%) were the most commonly identified cause of childhood anaphylaxis. In another epidemiologic study, involving 78889 patients aged 0-18 years who visited the EDs of 9 hospitals during June 2008 to Mar 2009, the incidence of food related anaphylaxis was 4.56 per 10,000 pediatric ED visits. From these studies, common causes of food related anaphylaxis were seafood, buckwheat, cow's milk, fruits, peanut and tree nuts. Although systematic epidemiologic studies have not reported on the matter, recently, plant foods related allergy has increased in Korean children. Among 804 children with moderate to severe atopic dermatitis

  14. The rationale of moisture on wheat, enriched flour from oat bran

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2017-01-01

    Full Text Available Currently, relevant is the production of food not only meets human needs but also has a certain nutritional value and mineral and vitamin composition, thereby providing a physiologically significant positive effect on the human body. Among bakery products, aimed at improvement of health, leads the bread produced with the goal of weight control, then it should be bread, stimulating the digestive functions of the body. The priority of increasing the nutritional value of bakery products is the inclusion in their formulation non-traditional types of flour from wholemeal grains of cereals and legumes seeds: wheat, rye, oats, buckwheat, peas, chickpeas and others. Their use in the diet improves the balance of vitamins, amino acids, macro - and microelements, food fibers and has a positive effect on human health. The use of flour from oat bran in the production of bakery products will increase the content of protein, dietary fiber, minerals, will allow to produce a comprehensive enrichment product. The paper presents research on the influence of the moisture content of the dough of wheat flour of first grade flour from oat bran, obtained by disintegration-wave grinding on the organoleptic, physico-chemical characteristics properties of dough and finished bread. The results revealed rational moisture content of the dough of wheat bread – 46% at a dosage of fortifier – 7%, ensuring the best indicators of quality of semi-finished and products. The data obtained will contribute to the expansion of the range of breads of high nutritional value to give the product a functional orientation, to intensify the process of production.

  15. Characteristics of starch breads enriched with red potatoes

    Directory of Open Access Journals (Sweden)

    Dorota Gumul

    2017-01-01

    Full Text Available Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink potatoes enriched the gluten free breads (starch breads with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.

  16. Stable Carbon Fractionation In Size Segregated Aerosol Particles Produced By Controlled Biomass Burning

    Science.gov (United States)

    Masalaite, Agne; Garbaras, Andrius; Garbariene, Inga; Ceburnis, Darius; Martuzevicius, Dainius; Puida, Egidijus; Kvietkus, Kestutis; Remeikis, Vidmantas

    2014-05-01

    Biomass burning is the largest source of primary fine fraction carbonaceous particles and the second largest source of trace gases in the global atmosphere with a strong effect not only on the regional scale but also in areas distant from the source . Many studies have often assumed no significant carbon isotope fractionation occurring between black carbon and the original vegetation during combustion. However, other studies suggested that stable carbon isotope ratios of char or BC may not reliably reflect carbon isotopic signatures of the source vegetation. Overall, the apparently conflicting results throughout the literature regarding the observed fractionation suggest that combustion conditions may be responsible for the observed effects. The purpose of the present study was to gather more quantitative information on carbonaceous aerosols produced in controlled biomass burning, thereby having a potential impact on interpreting ambient atmospheric observations. Seven different biomass fuel types were burned under controlled conditions to determine the effect of the biomass type on the emitted particulate matter mass and stable carbon isotope composition of bulk and size segregated particles. Size segregated aerosol particles were collected using the total suspended particle (TSP) sampler and a micro-orifice uniform deposit impactor (MOUDI). The results demonstrated that particle emissions were dominated by the submicron particles in all biomass types. However, significant differences in emissions of submicron particles and their dominant sizes were found between different biomass fuels. The largest negative fractionation was obtained for the wood pellet fuel type while the largest positive isotopic fractionation was observed during the buckwheat shells combustion. The carbon isotope composition of MOUDI samples compared very well with isotope composition of TSP samples indicating consistency of the results. The measurements of the stable carbon isotope ratio in

  17. Formulation of gluten-free flour culinary products of high nutritional value

    Directory of Open Access Journals (Sweden)

    Y. P. Dombrovskaya

    2016-01-01

    Full Text Available The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.

  18. THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2014-01-01

    Full Text Available Development and introduction of new types of bakery products with increased nutritional value is one of the basic and urgent problems in the bakery industry. The solution of it is the use of whole grains, as well as secondary products of their processing. The use of by-products of wheat germ (oil, oilcake, oilcake flour, which are rich in proteins and enhances the nutritional value of products is considered to be a promising area in the bakery industry. At the same time the program objectives products, developed in the framework of the "Strategy of development of the food processing industry of the Russian Federation for the period up to 2020"products, are expanding the production of cereal-based foods , and involving of secondary resources in the economy. These technologies are re-source efficient. They allow efficient use of by-products raw materials of the milling industry. The process for the preparation of grain bread on the basis of a thick sourdough from bioactivated wheat grain is known. However, despite all the advantages of grain breads with high amounts of dietary fiber, minerals and vitamins, they exhibit low levels of protein and lysine deficiency. At present larger preference is given to the raw materials of natural origin (millet, buckwheat and oatmeal flours, fruit puree, whole grains, oil, flour and wheat germ flakes, and etc. for foods enrichment in modern food science. Products of processing of wheat germ: oil, flakes, oilcake and oil-cake flour are widely used in bakery technology. To improve the nutritional value flour from wheat germ oilcake was used in the work. In the course of the research its positive effect on the quality of semi-finished and finished products was found. They differed from the control sample in a high content of antioxidants and better digestibility of proteins bread crumb.

  19. MODERN COMPLEMENTARY FOODS IN THE PREVENTION OF ALLERGIC DISEASES: PROSPECTIVE STUDY RESULTS

    Directory of Open Access Journals (Sweden)

    Т. E. Borovik

    2014-01-01

    Full Text Available Background: Rate allergenic properties of the complementary food line based on grains, fruits/vegetables and meat in the diet of infants (0–1 years old. Methods: The study included children aged 4–6 months with natural, mixed or artificial feeding, who had not received any complementary food before. The children were almost healthy or had a burdened allergic history. Complementary foods (porridge, vegetable puree, meat puree and fruit puree were administered basing on an individual plan depending on age, nutritional status and nature of feces. Tolerability of products and dynamics of mass-height and laboratory parameters were evaluated. At the beginning and at the end of the study, capillary blood was taken to determine the content of hemoglobin in red blood cells (MCH, the equivalent of hemoglobin in reticulocytes (RetHe, iron, ferritin, prealbumin, and specific E class immunoglobulin (IgE to the proteins in cow's and goat milk, apples, pears, prunes, zucchini, broccoli, cauliflower, rice, maize, buckwheat, turkey meat, and rabbit meat (quantitative allergy diagnostics using an express method. In addition, a scatological study was performed. Results: 60 healthy children received complementary foods based on grains, fruits/vegetables and meat on a step-by-step basis. The level of specific IgE to food allergens in all children under the study was within normal range (0–135 IU/ml both initially and after the administration of all the complementary foods studied. Conclusion: The investigated complementary foods have a low sensitizing potential, including in children with a burdened allergic history. This allows us to describe them as hypoallergenic products.

  20. Fungal pathogens and antagonists in root-soil zone in organic and integrated systems of potato production

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    Lenc Leszek

    2016-04-01

    Full Text Available Occurrence of culturable Fungi and Oomycota in root-soil habitat of potato cv. Owacja in organic and integrated production systems at Osiny (northern Poland was compared in 2008-2010. The densities of both pathogens were significantly greater in the organic system. The eudominant fungal taxa (with frequency > 10% in at least one habitat included species of Fusarium + Gibberella + Haematonectria, Penicillium, Phoma and Trichoderma. The dominant taxa (with frequency 5-10% included species from 13 genera. In the rhizoplane, rhizosphere and non-rhizosphere soil, the total density of potential pathogens was greater in the integrated system, and of potential antagonists in the organic system. Among eudominant and dominant pathogens, Fusarium oxysporum and Gibellulopsis nigrescens occurred at greater density in the integrated system and Haematonectria haematococca and Phoma spp. in the organic system. Among eudominant antagonists, Trichoderma species occurred at greater density in the organic system. The organic system provided more disease suppressive habitat than the integrated system. The occurrence of brown leaf spot and potato blight was however similar in both systems. The mean yield of organic potatoes (24.9 t · ha-1 was higher than the mean organic potato yield in Poland (21.0 t · ha-1 and similar to the mean in other European countries (Germany 25.1 t · ha-1, Great Britain 25.0 t · ha-1. The organic system, based on a 5-year rotation, with narrow-leafed lupin, white mustard and buckwheat as a cover crop, inorganic fertilization based on ground rock phosphate + potassium sulphate, and biological and chemical control of insects and diseases (Bacillus thuringiensis ssp. tenebrionis + copper hydroxide + copper oxychloride, may be recommended for use in central Europe.

  1. Estimated levels of gluten incidentally present in a Canadian gluten-free diet.

    Science.gov (United States)

    La Vieille, Sébastien; Dubois, Sheila; Hayward, Stephen; Koerner, Terence B

    2014-02-21

    Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely on gluten-free pre-packaged foods, but also on naturally gluten-free grains (e.g., rice, buckwheat, ...) and foods with grain-derived ingredients (i.e., flour and starches) used for cooking and baking at home. The objective of this study was to estimate the level of incidental gluten potentially present in gluten-free diets from a Canadian perspective. We have conducted gluten exposure estimations from grain-containing foods and foods with grain-derived ingredients, taking into consideration the various rates of food consumption by different sex and age groups. These estimates have concluded that if gluten was present at levels not exceeding 20 ppm, exposure to gluten would remain below 10 mg per day for all age groups studied. However, in reality the level of gluten found in naturally gluten-free ingredients is not static and there may be some concerns related to the flours made from naturally gluten-free cereal grains. It was found that those containing a higher level of fiber and that are frequently used to prepare daily foods by individuals with celiac disease could be a concern. For this category of products, only the flours and starches labelled "gluten-free" should be used for home-made preparations.

  2. Calcium oxalate druses affect leaf optical properties in selenium-treated Fagopyrum tataricum.

    Science.gov (United States)

    Golob, Aleksandra; Stibilj, Vekoslava; Nečemer, Marijan; Kump, Peter; Kreft, Ivan; Hočevar, Anja; Gaberščik, Alenka; Germ, Mateja

    2018-03-01

    Plants of the genus Fagopyrum contain high levels of crystalline calcium oxalate (CaOx) deposits, or druses, that can affect the leaf optical properties. As selenium has been shown to modify the uptake and accumulation of metabolically important elements such as calcium, we hypothesised that the numbers of druses can be altered by selenium treatment, and this would affect the leaf optical properties. Tartary buckwheat (Fagopyrum tataricum Gaertn.) was grown outdoors in an experimental field. At the beginning of flowering, plants were foliarly sprayed with sodium selenate solution at 10 mg selenium L -1 or only with water. Plant morphological, biochemical, physiological and optical properties were examined, along with leaf elemental composition and content. Se spraying did not affect leaf biochemical and functional properties. However, it increased leaf thickness and the contents of Se in the leaves, and decreased the density of calcium oxalate druses in the leaves. Except Se content, Se spraying did not affect contents of other elements in leaves, including total calcium per dry mass of leaf tissue. Redundancy analysis showed that of all parameters tested, only the calcium oxalate druses parameters were significant in explaining the variability of the leaf reflectance and transmittance spectra. The density of CaOx druses positively correlated with the reflectance in the blue, green, yellow and UV-B regions of the spectrum, while the area of CaOx druses per mm 2 of leaf transection area positively correlated with the transmittance in the green and yellow regions of the spectrum. Copyright © 2018 Elsevier B.V. All rights reserved.

  3. 从冷面看朝鲜族饮食文化的价值%A Look into the Value of the Korean Catering Culture Based on Cold Noodle

    Institute of Scientific and Technical Information of China (English)

    孙菲

    2012-01-01

    中国朝鲜族人民创造了既蕴含他民族文化又不失本民族特色的朝鲜族饮食文化。冷面是朝鲜族三大特色食品之一,它不但是朝鲜族人民引以自豪的传统饮食文化,同时也是中华民族饮食文化宝库中的一颗璀璨的明珠。冷面的原料多为荞麦,其制作过程复杂,历史悠久且工艺独特。冷面折射出朝鲜族饮食文化的民族认同价值、历史记述价值、民族文化承载价值和经济发展价值。%The Korean ethnic people in China have developed the Korean catering culture, which blends other ethnic features with its own features. Cold noodle,known as one of the three Korean typical foods,represents Korean traditional catering culture as well as a radiant star in Chinese catering culture treasure.With buckwheat as its main ingredients,cold noodle features complicated making process, long history and unique processing. It mirrors the Korean catering culture in terms of its ethnic identity value, historical value, ethnic culture carrying value and economic development value.

  4. Food allergen analysis for processed food using a novel extraction method to eliminate harmful reagents for both ELISA and lateral-flow tests.

    Science.gov (United States)

    Ito, Kaori; Yamamoto, Takayuki; Oyama, Yuriko; Tsuruma, Rieko; Saito, Eriko; Saito, Yoshikazu; Ozu, Takeshi; Honjoh, Tsutomu; Adachi, Reiko; Sakai, Shinobu; Akiyama, Hiroshi; Shoji, Masahiro

    2016-09-01

    Enzyme-linked immunosorbent assay (ELISA) is commonly used to determine food allergens in food products. However, a significant number of ELISAs give an erroneous result, especially when applied to highly processed food. Accordingly, an improved ELISA, which utilizes an extraction solution comprising the surfactant sodium lauryl sulfate (SDS) and reductant 2-mercaptoethanol (2-ME), has been specially developed to analyze food allergens in highly processed food by enhancing analyte protein extraction. Recently, however, the use of 2-ME has become undesirable. In the present study, a new extraction solution containing a human- and eco-friendly reductant, which is convenient to use at the food manufacturing site, has been established. Among three chemicals with different reducing properties, sodium sulfite, tris(3-hydroxypropyl)phosphine, and mercaptoethylamine sodium sulfite was selected as a 2-ME substitute. The protein extraction ability of SDS/0.1 M sodium sulfite solution was comparable to that of SDS/2-ME solution. Next, the ELISA performance for egg, milk, wheat, peanut, and buckwheat was evaluated by using model-processed foods and commercially available food products. The data showed that the SDS/0.1 M sulfite ELISA significantly correlated with the SDS/2-ME ELISA for all food allergens examined (p analysis of food allergens in processed food, showing consistency with the SDS/0.1 M sulfite ELISA results. Accordingly, a harmonized analysis system for processed food comprising a screening LF test and a quantitative ELISA with identical extraction solution has been established. The ELISA based on the SDS/0.1 M sulfite extraction solution has now been authorized as the revised official method for food allergen analysis in Japan.

  5. QUANTITATIVE CHANGES OF IRON, MANGANESE, ZINC AND COPPER IN PINE BARK COMPOSTED WITH PLANT MASS AND EFFECTIVE MICROORGANISMS

    Directory of Open Access Journals (Sweden)

    Jacek Czekała

    2014-10-01

    Full Text Available The objective of the investigation was to ascertain changes in the total contents, as well as water-soluble forms of iron, manganese, zinc and copper during the process of composting of pine bark with plant material (PM, with or without the addition of effective microorganisms (EM. Experiments were carried out at a forest nursery area and comprised the following treatments: pile 1. pine bark, pile 2. pine bark + PM, pile 3. pine bark + PM + EM. Compost piles were formed from pine bark (4 m3 and as described above, 2 Mg of plant material were added to pile 2 and to pile 3 – plant material and effective microorganisms in the amount of 3 dm3·m-3 bark. All compost files were also supplemented with 0.3 kg P2O5·m-3 (in the form of superphosphate 20% P2O5 and 0,1 kg K2O·m-3 (in the form of potassium salt 60%. The plant material comprised a mixture of buckwheat, field pea, serradella and vetch harvested before flowering. Piles were mixed and formed with the tractor aerator. At defined dates, using the method of atomic spectrophotometry, total contents of iron, manganese, zinc and copper, as well as their water-soluble forms were determined. It was found that all the examined elements underwent changes, albeit with different dynamics. This was particularly apparent in the case of water-soluble forms. This solubility was, in general, high during the initial days of the process and declined with the passage of time. No significant impact of effective microorganisms on the solubility of the examined chemical elements was determined, especially in mature composts.

  6. Runoff and soil erosion of field plots in a subtropical mountainous region of China

    Science.gov (United States)

    Fang, N. F.; Wang, L.; Shi, Z. H.

    2017-09-01

    Anthropogenic pressure coupled with strong precipitation events and a mountainous landscape have led to serious soil erosion and associated problems in the subtropical climate zone of China. This study analyzes 1576 rainfall-runoff-soil loss events at 36 experimental plots (a total of 148 plot-years of data) under a wide range of conditions in subtropical mountainous areas of China where slope farming is commonly practiced. The plots, which have standardized dimensions, represent five common types of land use and have four different slopes. Event-based analyses show that almost half of the total rainfall caused soil erosion in the study area. The dominant factor controlling the runoff coefficient is the slope gradient rather than the land use type. The maximum soil lossfor crop plots under steep tillage (35°) is 5004 t km-2 for a single event. Among the common local crops, the average soil loss values increase in the following order: buckwheat soil loss increase in the following order: red clover soil loss is caused by a small number of extreme events. The annual average soil loss of the 44 plots ranges from 19 to 4090 t km-2 year-1. The annual soil loss of plots of different land use types decrease in the following order: bare land (1533 t km-2 year-1) > cropland (1179 t km-2 year-1) > terraced cropland (1083 t km-2 year-1) > orchard land (1020 t km-2 year-1) > grassland (762 t km-2 year-1) > terraced orchard land (297 t km-2 year-1) > forest and grassland (281 t km-2 year-1).

  7. Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet

    Directory of Open Access Journals (Sweden)

    Sébastien La Vieille

    2014-02-01

    Full Text Available Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely on gluten-free pre-packaged foods, but also on naturally gluten-free grains (e.g., rice, buckwheat, ... and foods with grain-derived ingredients (i.e., flour and starches used for cooking and baking at home. The objective of this study was to estimate the level of incidental gluten potentially present in gluten-free diets from a Canadian perspective. We have conducted gluten exposure estimations from grain-containing foods and foods with grain-derived ingredients, taking into consideration the various rates of food consumption by different sex and age groups. These estimates have concluded that if gluten was present at levels not exceeding 20 ppm, exposure to gluten would remain below 10 mg per day for all age groups studied. However, in reality the level of gluten found in naturally gluten-free ingredients is not static and there may be some concerns related to the flours made from naturally gluten-free cereal grains. It was found that those containing a higher level of fiber and that are frequently used to prepare daily foods by individuals with celiac disease could be a concern. For this category of products, only the flours and starches labelled “gluten-free” should be used for home-made preparations.

  8. Variation of Bacterial Community Diversity in Rhizosphere Soil of Sole-Cropped versus Intercropped Wheat Field after Harvest.

    Directory of Open Access Journals (Sweden)

    Zhenping Yang

    Full Text Available As the major crops in north China, spring crops are usually planted from April through May every spring and harvested in fall. Wheat is also a very common crop traditionally planted in fall or spring and harvested in summer year by year. This continuous cropping system exhibited the disadvantages of reducing the fertility of soil through decreasing microbial diversity. Thus, management of microbial diversity in the rhizosphere plays a vital role in sustainable crop production. In this study, ten common spring crops in north China were chosen sole-cropped and four were chosen intercropped with peanut in wheat fields after harvest. Denaturing gradient gel electrophoresis (DGGE and DNA sequencing of one 16S rDNA fragment were used to analyze the bacterial diversity and species identification. DGGE profiles showed the bacterial community diversity in rhizosphere soil samples varied among various crops under different cropping systems, more diverse under intercropping system than under sole-cropping. Some intercropping-specific bands in DGGE profiles suggested that several bacterial species were stimulated by intercropping systems specifically. Furthermore, the identification of these dominant and functional bacteria by DNA sequencing indicated that intercropping systems are more beneficial to improve soil fertility. Compared to intercropping systems, we also observed changes in microbial community of rhizosphere soil under sole-crops. The rhizosphere bacterial community structure in spring crops showed a strong crop species-specific pattern. More importantly, Empedobacter brevis, a typical plant pathogen, was only found in the carrot rhizosphere, suggesting carrot should be sown prudently. In conclusion, our study demonstrated that crop species and cropping systems had significant effects on bacterial community diversity in the rhizosphere soils. We strongly suggest sorghum, glutinous millet and buckwheat could be taken into account as intercropping

  9. Variation of Bacterial Community Diversity in Rhizosphere Soil of Sole-Cropped versus Intercropped Wheat Field after Harvest.

    Science.gov (United States)

    Yang, Zhenping; Yang, Wenping; Li, Shengcai; Hao, Jiaomin; Su, Zhifeng; Sun, Min; Gao, Zhiqiang; Zhang, Chunlai

    2016-01-01

    As the major crops in north China, spring crops are usually planted from April through May every spring and harvested in fall. Wheat is also a very common crop traditionally planted in fall or spring and harvested in summer year by year. This continuous cropping system exhibited the disadvantages of reducing the fertility of soil through decreasing microbial diversity. Thus, management of microbial diversity in the rhizosphere plays a vital role in sustainable crop production. In this study, ten common spring crops in north China were chosen sole-cropped and four were chosen intercropped with peanut in wheat fields after harvest. Denaturing gradient gel electrophoresis (DGGE) and DNA sequencing of one 16S rDNA fragment were used to analyze the bacterial diversity and species identification. DGGE profiles showed the bacterial community diversity in rhizosphere soil samples varied among various crops under different cropping systems, more diverse under intercropping system than under sole-cropping. Some intercropping-specific bands in DGGE profiles suggested that several bacterial species were stimulated by intercropping systems specifically. Furthermore, the identification of these dominant and functional bacteria by DNA sequencing indicated that intercropping systems are more beneficial to improve soil fertility. Compared to intercropping systems, we also observed changes in microbial community of rhizosphere soil under sole-crops. The rhizosphere bacterial community structure in spring crops showed a strong crop species-specific pattern. More importantly, Empedobacter brevis, a typical plant pathogen, was only found in the carrot rhizosphere, suggesting carrot should be sown prudently. In conclusion, our study demonstrated that crop species and cropping systems had significant effects on bacterial community diversity in the rhizosphere soils. We strongly suggest sorghum, glutinous millet and buckwheat could be taken into account as intercropping crops with peanut

  10. The suitability of non-legume cover crops for inorganic soil nitrogen immobilisation in the transition period to an organic no-till system

    Directory of Open Access Journals (Sweden)

    Lars Rühlemann

    2016-01-01

    Full Text Available The aim of the study was to evaluate non-legume cover crops for growing no-till grain legumes in organic farming systems. Evaluated cover crops should be able to suppress weed growth, reduce plant available nitrogen in the soil and produce large amounts of biomass with slow N mineralisation. Six non-legume species; spring rye (Secale cereale L., black oat (Avena sativa L., sunflower (Helianthus annuus L., white mustard (Sinapis alba L., buckwheat (Fagopyrum esculentum Moench and hemp (Cannabis sativa L. were tested. Plots with organic fertiliser (50 kg N ha−1 and without fertiliser incorporation at three locations in south-east Germany were trialled and the cover crops’ ability to produce biomass and accumulate N in plant compartments was evaluated. The N mineralisation from stem and leaf material was simulated using the STICS model. The biomass production ranged from 0.95 to 7.73 Mg ha−1, with fertiliser increasing the total biomass at locations with low-N status. Sunflower consistently displayed large biomass and N accumulation at all locations and fertiliser variations, although not always significantly more than other species. Most N was stored in sunflower leaf material, which can be easily mineralised making it less suited as cover crop before no-till sown spring grain legumes. Rye, which produced slightly less biomass, but accumulated more N in the stem biomass, would be better suited than sunflower in this type of system. The N mineralisation simulation from rye biomass indicated long N immobilisation periods potentially improving weed suppression within no-till sown legume cash crops.

  11. Structure of bacterial communities in soil following cover crop and organic fertilizer incorporation.

    Science.gov (United States)

    Fernandez, Adria L; Sheaffer, Craig C; Wyse, Donald L; Staley, Christopher; Gould, Trevor J; Sadowsky, Michael J

    2016-11-01

    Incorporation of organic material into soils is an important element of organic farming practices that can affect the composition of the soil bacterial communities that carry out nutrient cycling and other functions crucial to crop health and growth. We conducted a field experiment to determine the effects of cover crops and fertilizers on bacterial community structure in agricultural soils under long-term organic management. Illumina sequencing of 16S rDNA revealed diverse communities comprising 45 bacterial phyla in corn rhizosphere and bulk field soil. Community structure was most affected by location and by the rhizosphere effect, followed by sampling time and amendment treatment. These effects were associated with soil physicochemical properties, including pH, moisture, organic matter, and nutrient levels. Treatment differences were apparent in bulk and rhizosphere soils at the time of peak corn growth in the season following cover crop and fertilizer application. Cover crop and fertilizer treatments tended to lower alpha diversity in early season samples. However, winter rye, oilseed radish, and buckwheat cover crop treatments increased alpha diversity in some later season samples compared to a no-amendment control. Fertilizer treatments and some cover crops decreased relative abundance of members of the ammonia-oxidizing family Nitrosomonadaceae. Pelleted poultry manure and Sustane® (a commercial fertilizer) decreased the relative abundance of Rhizobiales. Our data point to a need for future research exploring how (1) cover crops influence bacterial community structure and functions, (2) these effects differ with biomass composition and quantity, and (3) existing soil conditions and microbial community composition influence how soil microbial populations respond to agricultural management practices.

  12. The HEALTHGRAIN definition of ‘whole grain’

    Science.gov (United States)

    van der Kamp, Jan Willem; Poutanen, Kaisa; Seal, Chris J.; Richardson, David P.

    2014-01-01

    Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005–2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe – when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes. PMID:24505218

  13. Plant Proteinase Inhibitors in Therapeutics – Focus on Cancer Therapy

    Directory of Open Access Journals (Sweden)

    Sandhya Srikanth

    2016-12-01

    Full Text Available Plants are known to have many secondary metabolites and phytochemical compounds which are highly explored at biochemical and molecular genetics level and exploited enormously in the human health care sector. However, there are other less explored small molecular weight proteins, which inhibit proteases/proteinases. Plants are good sources of protease inhibitors (PIs which protect them against diseases, insects, pests, and herbivores. In the past, proteinaceous PIs were considered primarily as protein-degrading enzymes. Nevertheless, this view has significantly changed and PIs are now treated as very important signaling molecules in many biological activities such as inflammation, apoptosis, blood clotting and hormone processing. In recent years, PIs have been examined extensively as therapeutic agents, primarily to deal with various human cancers. Interestingly, many plant-based PIs are also found to be effective against cardiovascular diseases, osteoporosis, inflammatory diseases and neurological disorders. Several plant PIs are under further evaluation in in vitro clinical trials. Among all types of PIs, Bowman-Birk inhibitors (BBI has been studied extensively in the treatment of many diseases, especially in the field of cancer prevention. So far, crops such as beans, potatoes, barley, squash, millet, wheat, buckwheat, groundnut, chickpea, pigeonpea, corn and pineapple have been identified as good sources of PIs. The PI content of such foods has a significant influence on human health disorders, particularly in the regions where people mostly depend on these kind of foods. These natural PIs vary in concentration, protease specificity, heat stability, and sometimes several PIs may be present in the same species or tissue. However, it is important to carry out individual studies to identify the potential effects of each PI on human health. PIs in plants make them incredible sources to determine novel PIs with specific pharmacological and

  14. MATHEMATICAL MODEL NON-ISOTHERMAL FLOW HIGHLY VISCOUS MEDIA CHANNELS MATRIX EXTRUDER

    Directory of Open Access Journals (Sweden)

    A. S. Sidorenko

    2015-01-01

    Full Text Available We consider a one-dimensional steady flow of highly viscous medium in a cylindrical channel with Dissipation and dependence of the viscosity on the temperature. It is assumed that a relatively small intervals of temperature variation of the dynamic viscosity with a sufficient degree of accuracy can be assumed to be linear. The model was based on the equations of hydrodynamics and the heat transfer fluid. In the task channel wall temperature is assumed constant. An approximate solution of the problem, according to which the distribution of velocity, pressure and temperature is sought in the form of an expansion in powers of the dimensionless transverse coordinates. A special case, when the ratio of the velocity distribution, pressure and temperature is allowed to restrict the number of terms in the expansion as follows: for speed - the first 3 to the pressure - the first two for the temperature - the first 5. The expressions to determine the temperature profile of the medium in the channel and characterization dissipative heating. To simulate the process of heat transfer highly viscous media developed a program for personal electronic computers. The calculation was performed using experimental research data melt flow grain mixture of buckwheat and soybeans for the load speed of 0.08 mm / s. The method of computer simulation carried out checks on the adequacy of the solutions to the real process of heat transfer. Analysis of the results indicates that for small values of the length of the channel influence dissipation function appears mainly at the wall. By increasing the reduced length of this phenomenon applies to all section of the channel. At high temperature profile along the channel length is determined entirely by dissipation. In the case of heat transfer due to frictional heat only, the form of curves of temperature distribution is a consequence of the interaction effects of heating due to viscous shear effects cooling by conduction. The

  15. The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes

    Directory of Open Access Journals (Sweden)

    D. M. Borodulin

    2018-01-01

    Full Text Available The influence of the number of screw turns of a centrifugal-screw mixer, the number of holes in the screw turns and the rotor speed on the quality of mixing of flour baking mixes of functional purpose enriched with amino acids was studied. Flour baking mix is composed of wheat flour, whole wheat flour, chickpeas flour, rye flour, buckwheat flour, oat bran, gluten, dry milk powder, sesame seeds, flax seed, dried onions, table salt and sugar. The homogeneity of the mixture reflects table salt because it has a minimal weight relative to other components of the mix. The coefficient of heterogeneity was calculated to assess the quality of mixing. The centrifugal-screw mixer optimal operation parameters were investigated for different flour baking mixes. For the mix № 1 and mix № 2 optimal parameters are rotor rotating speed of 900 rpm, the number of turns of the screw 4 and the number of holes on the threads of the screw 4. For the mix № 3 optimal parameters are rotor speed of 500 rpm, the number of turns of the screw 2 and the number of holes on the threads of the screw 8. The centrifugal–screw mixer allow to obtain enriched with amino acids flour baking mix of good quality. The coefficient of heterogeneity of mixes does not exceed 5%. For all samples of bread amino acid content is significantly higher compared to the control sample. Depending on the bread recipe contents of amino acids increased by 83–97% for arginine, 52–61% for tyrosine, 52–66% for phenylalanine, 72–74% for histidine, 91% for leucine+ isoleucine, 53–56% for methionine, 90–97% for valine, 64–72% for proline, 87–93% for threonine, 58–87% for serine and 74% for alanine. The greatest biological value is attributed to flour the baking mix № 1 and № 2. The economic effect of selling an enriched flour bakery mixture prepared on a centrifugal–screw mixer has been determined. It is established that the operating costs for the production of 1 kg of such

  16. U-Pb zircon geochronology of Mesoproterozoic postorogenic rocks and implications for post-Ottawan magmatism and metallogenesis, New Jersey Highlands and contiguous areas, USA

    Science.gov (United States)

    Volkert, R.A.; Zartman, R.E.; Moore, P.B.

    2005-01-01

    Postorogenic rocks are widespread in Grenville terranes of the north-central Appalachians where they form small, discordant, largely pegmatitic felsic intrusive bodies, veins, and dikes, and also metasomatic calcic skarns that are unfoliated and postdate the regional 1090 to 1030 Ma upper amphibolite- to granulite-facies metamorphism related to the Grenville (Ottawan) Orogeny. Zircons from magmatic and nonmagmatic rocks from northern New Jersey and southern New York were dated to provide information on the regional tectonomagmatic and metallogenic history following Ottawan orogenesis. We obtained U-Th-Pb zircon ages of 1004 ?? 3 Ma for pegmatite associated with the 1020 ?? 4 Ma Mount Eve Granite near Big Island, New York, 986 ?? 4 Ma for unfoliated, discordant pegmatite that intrudes supracrustal marble at the Buckwheat open cut, Franklin, New Jersey, ???990 Ma for a silicate-borate skarn layer in the Franklin Marble at Rudeville, New Jersey, and 940 ?? 2 Ma for a calc-silicate skarn layer at Lower Twin Lake, New York. This new data, together with previously published ages of 1020 ?? 4 to 965 ?? 10 Ma for postorogenic rocks from New Jersey and southern New York, provide evidence of magmatic activity that lasted for up to 60 Ma past the peak of high-grade metamorphism. Postorogenic magmatism was almost exclusively felsic and involved relatively small volumes of metaluminous to mildly peraluminous melt that fractionated from an A-type granite parent source. Field relationships suggest the melts were emplaced along lithosphere-scale fault zones in the Highlands that were undergoing extension and that emplacement followed orogenic collapse by least 30 Ma. Postorogenic felsic intrusions correspond to the niobium-yttrium-fluorine (NYF) class of pegmatites of C??erny?? (1992a). Geochronologic data provide a temporal constraint on late-stage hydrothermal activity and a metallogenic event in New Jersey at ???990 to 940 Ma that mineralized pegmatites with subeconomic to

  17. The development and adaption of early agriculture in Huanghe River Valley, China

    Science.gov (United States)

    Li, X.

    2017-12-01

    support that the likely route of wheat into China was via Russia and Mongolia. After 4000 cal BP, Eight crop types of foxtail millet, broomcorn millet, rice, wheat, barley, oats, soybean and buckwheat appeared together in Huanghe River valley, which suggest the earliest complexity agriculture in East Asia.

  18. Forecast of the direction changes of meat products odor in the development of new recipes according to the results of “electronic nose” data treatment with chemometric methods

    Directory of Open Access Journals (Sweden)

    T. A. Kuchmenko

    2016-01-01

    Full Text Available The possibility of using new parameters of quartz crystal microbalance and methods of principal component analysis and discriminant analysis using regression to latent structures for processing the output data of piezosensors array for the detection of individual odor-forming compounds, quantitative assessment of odor properties in routine analysis, in the development of new recipes of food systems with the introduction of functional additives in the factory laboratories are discussed. Sorption of volatile organic compounds that make up the odor of meat products, on thin films of sorbents - modifiers of piezoelectric resonators electrodes, forming an array of sensors of gases analyzer "electronic nose" is studied. The resulting sensor array is trained on the main marker substances (distilled water, ethane, butyric acids, aliphatic alcohols (C2-C5 of normal and isomeric structure, dimethyl ketone, methyl ethyl ketone, alkyl acetates (C2-C5 methylpropionate. The effect of of water vapors as interfering factor in sorption of organic compounds was assessed. The parameters of the efficiency of volatile compounds sorption, allowing the identification of individual organic compounds or a class of similar to them in nature in gas mixtures were calculated. The use of discriminant analysis with regression to latent structures allowed the identification of individual organic compounds in the equilibrium gas phases over the real models for forecasting of change of direction of meat products odor with partial replacement of meat raw materials with functional preparations of plant origin (buckwheat and millet cereals, pickles of soybean and rapeseed protein and products of microbial synthesis (preparation of yeast and wheat bran. For a detailed study of the changes in odor direction _ during the introduction of different amounts of cereals in the product the principal components method was applied. As the input parameters for the chemometric methods

  19. Effect of cover crops on emergence and growth of carrot (Daucus carota L. in no-plow and traditional tillage

    Directory of Open Access Journals (Sweden)

    Marzena Błażewicz-Woźniak

    2015-03-01

    Full Text Available The aim of the experiment was to determine the influence of cover crop biomass incorporated into the soil at different times and using different treatments on carrot emergence and growth. 7 species of cover crops were included in the study: Secale cereale, Avena sativa, Vicia sativa, Sinapis alba, Phacelia tanacetifolia, Fagopyrum esculentum, and Helianthus annuus.  Number of emerged carrot plants significantly depended on the cover crop used and on the method of pre-winter and spring pre-sowing tillage. Carrot emerged best after a rye or oats cover crop. Regardless of the cover crop species used, the largest number of carrots emerged in cultivation on ridges. In other variants of no-plow tillage, number of seedlings was significantly lower and did not differ from that under traditional plow tillage. The highest leaf rosettes were formed by carrot growing after a rye or oats cover crop. The highest rosettes were produced by carrots in the treatments where tillage was limited to the use of a tillage implement in spring and the lowest ones after pre-winter plowing. The effect of tillage on the emergence and height of carrot leaves largely depended on weather conditions in the successive years of the study. The largest number of leaves was found in carrots grown after a buckwheat cover crop and in cultivation without cover crop, while the smallest one after phacelia and white mustard. Carrots produced the largest number of leaves after a sunflower cover crop and the use of a tillage implement in spring, while the number of leaves was lowest when the mustard biomass was incorporated into the soil in spring. The use of cover crops significantly increased the mass of leaves produced by carrot as compared to the cultivation without cover crop. The largest mass of leaves was produced by carrots grown after the phacelia and mustard cover crops. Conventional plow tillage and pre-winter tillage using a stubble cultivator promoted an increase in the mass

  20. Associations between soil bacterial community structure and nutrient cycling functions in long-term organic farm soils following cover crop and organic fertilizer amendment.

    Science.gov (United States)

    Fernandez, Adria L; Sheaffer, Craig C; Wyse, Donald L; Staley, Christopher; Gould, Trevor J; Sadowsky, Michael J

    2016-10-01

    Agricultural management practices can produce changes in soil microbial populations whose functions are crucial to crop production and may be detectable using high-throughput sequencing of bacterial 16S rRNA. To apply sequencing-derived bacterial community structure data to on-farm decision-making will require a better understanding of the complex associations between soil microbial community structure and soil function. Here 16S rRNA sequencing was used to profile soil bacterial communities following application of cover crops and organic fertilizer treatments in certified organic field cropping systems. Amendment treatments were hairy vetch (Vicia villosa), winter rye (Secale cereale), oilseed radish (Raphanus sativus), buckwheat (Fagopyrum esculentum), beef manure, pelleted poultry manure, Sustane(®) 8-2-4, and a no-amendment control. Enzyme activities, net N mineralization, soil respiration, and soil physicochemical properties including nutrient levels, organic matter (OM) and pH were measured. Relationships between these functional and physicochemical parameters and soil bacterial community structure were assessed using multivariate methods including redundancy analysis, discriminant analysis, and Bayesian inference. Several cover crops and fertilizers affected soil functions including N-acetyl-β-d-glucosaminidase and β-glucosidase activity. Effects, however, were not consistent across locations and sampling timepoints. Correlations were observed among functional parameters and relative abundances of individual bacterial families and phyla. Bayesian analysis inferred no directional relationships between functional activities, bacterial families, and physicochemical parameters. Soil functional profiles were more strongly predicted by location than by treatment, and differences were largely explained by soil physicochemical parameters. Composition of soil bacterial communities was predictive of soil functional profiles. Differences in soil function were

  1. Seed protein improvement in cereals and grain legumes

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1978-12-15

    Full text: This Symposium organized in co-operation with the Gesellschaft fur Strahlen- und Umweltforschung mbH (GSF), Neuherberg near Munich, Federal Republic of Germany, was the culmination of the eight year FAO/IAEA/GSF Co-ordinated Research Programme to Improve Protein Content and Quality of Crops by Nuclear Techniques The co-ordinated research programme has stimulated plant breeding in developing countries, assisted in the development of techniques for the identification and evaluation of nutritionally improved mutants and encouraged basic research on seed storage proteins. The Symposium comprised 90 scientific presentations plus equipment displays. Sixty-one scientific papers were orally presented and discussed in eight sessions. An additional 29 scientific contributions were presented as posters and were on display throughout the Symposium. One afternoon of the Symposium was devoted to examination and individual discussion of the poster displays. It was especially notable that this method of presentation and discussion of scientific results was very favourably received. Five items of scientific equipment demonstrated analytical systems in use for protein or amino acid assay in plant breeding programmes. The Symposium clearly demonstrated the reality of nutritional deficiencies in poor countries and outlined plant breeding strategies for overcoming these. Progress was reported in improving the nutritional quality of cereals (wheat, maize, rice, barley, sorghum, millet, triticale, oats), legumes (beans, peas, soybeans, field beans, chick peas, lentils, pigeon peas, cowpeas, grams, peanuts) and some other crops (cotton, buckwheat). Notable results have been achieved, but much of the work has been in progress less than 10 years, which is too short a time for the development, testing and release of commercial varieties. Chemical and nutritional assay methods, including some promising new methods were reviewed and assessed. Rapid developments in knowledge of the

  2. Seed protein improvement in cereals and grain legumes

    International Nuclear Information System (INIS)

    1978-01-01

    Full text: This Symposium organized in co-operation with the Gesellschaft fur Strahlen- und Umweltforschung mbH (GSF), Neuherberg near Munich, Federal Republic of Germany, was the culmination of the eight year FAO/IAEA/GSF Co-ordinated Research Programme to Improve Protein Content and Quality of Crops by Nuclear Techniques The co-ordinated research programme has stimulated plant breeding in developing countries, assisted in the development of techniques for the identification and evaluation of nutritionally improved mutants and encouraged basic research on seed storage proteins. The Symposium comprised 90 scientific presentations plus equipment displays. Sixty-one scientific papers were orally presented and discussed in eight sessions. An additional 29 scientific contributions were presented as posters and were on display throughout the Symposium. One afternoon of the Symposium was devoted to examination and individual discussion of the poster displays. It was especially notable that this method of presentation and discussion of scientific results was very favourably received. Five items of scientific equipment demonstrated analytical systems in use for protein or amino acid assay in plant breeding programmes. The Symposium clearly demonstrated the reality of nutritional deficiencies in poor countries and outlined plant breeding strategies for overcoming these. Progress was reported in improving the nutritional quality of cereals (wheat, maize, rice, barley, sorghum, millet, triticale, oats), legumes (beans, peas, soybeans, field beans, chick peas, lentils, pigeon peas, cowpeas, grams, peanuts) and some other crops (cotton, buckwheat). Notable results have been achieved, but much of the work has been in progress less than 10 years, which is too short a time for the development, testing and release of commercial varieties. Chemical and nutritional assay methods, including some promising new methods were reviewed and assessed. Rapid developments in knowledge of the

  3. Hormetic efficacy of rutin to promote longevity in Drosophila melanogaster.

    Science.gov (United States)

    Chattopadhyay, Debarati; Chitnis, Atith; Talekar, Aishwarya; Mulay, Prajakta; Makkar, Manyata; James, Joel; Thirumurugan, Kavitha

    2017-06-01

    Hormetins are compounds that mediate hormesis by being beneficial at low doses but detrimental at high doses. Recent studies have highlighted that many compounds that extended lifespan in model organisms did so by mediating hormesis. Rutin is a glycosylate conjugate of quercetin and rutinose and is abundant in citrus fruits and buckwheat seeds. Rutin possess ROS scavenging, anti-cancer, cardio-protective, skin-regenerative and neuro-protective properties. Drosophila melanogaster is an attractive model organism for longevity studies owing to its homology of organ and cellular-pathways with mammals. In this study, we aimed to understand the effect of rutin on extending longevity in Drosophila melanogaster. Male and female flies were administered with a range of rutin doses (100-800 µM) to analyse whether rutin mediated lifespan-extension by hormesis. Effect of rutin on physiological parameters like food intake, fecundity, climbing activity, development and resistance to various stresses was also studied. Lifespan assays showed that rutin at 200 and 400 µM significantly extended median lifespan in both male and female flies beyond which flies exhibited drastically reduced longevity. Increase in survival at 400 µM was associated with reduced food intake and fecundity. Flies exhibited improved climbing capability with both 200 and 400 µM rutin. Flies fed with 100 and 200 µM rutin exhibited enhanced survival upon exposure to oxidative stress with 400 µM rutin exhibiting no improvement in median lifespan following oxidative stress. Analysis of endogenous peroxide upon treatment with rutin (100-400 µM) with or without 5% H 2 O 2 showed elevated levels of endogenous peroxide with 400 µM rutin whereas no increase in hydrogen peroxide level was observed with rutin at 100 and 200 µM. Finally, gene expression studies in male flies revealed that rutin treatment at 200 and/or 400 µM elevated transcript levels of dFoxO, MnSod, Cat, dTsc1, dTsc2, Thor, dAtg1, d

  4. Investigation of Combined Action of Food Supplement's and Ionizing Radiation on the Cytogenetic Damage Induction and Ehrlich Ascite Carcinoma Growth on Mice in Vivo

    Science.gov (United States)

    Sorokina, Svetlana; Zaichkina, Svetlana; Dyukina, Alsu; Rozanova, Olga; Balakin, Vladimir; Peleshko, Vladimir; Romanchenko, Sergey; Smirnova, Helena; Aptikaeva, Gella; Shemyakov, Alexander

    In recent ten years one of the major problems of modern radiobiology is the study of radiation protective mechanisms with the help of different substances as well as activation of internal resources of the organism. Internal resources mean such phenomena as hormesis and adaptive response which represent cell or body reaction on low doses of inducing factors and predetermine their further high dose effect resistance. At present special interest is attracted by studies of biological effects of low-dose-rate high-LET radiation because of searching for new types of radiation for more effective cancer therapy and searching for new methods of radiation protection. Since natural biologically active substances have low toxicity and are capable of affecting physiological processes taking place in human’s organism and increasing organism’s natural defense system, the interest to protective means of vegetal origin and search of special food supplements intensifies every year. The purpose of this study is to investigate the combined influence of food supplement, low dose rate high-LET radiation simulating high-altitude flight conditions and X-ray radiations on radiosensitivity, induction of radiation adaptive response (RAR) and growth of Ehrlich ascite carcinoma as well. Experiments were performed with males of SHK mice at the age of two months. The animals were being irradiated with low-dose-rate high-LET radiation with the dose of 11,6 cGy (0,5 cGy/day) behind the concrete shield of the 70 GeV protons accelerator (Protvino). The X-ray irradiation was carried out on the RTH device with a voltage of 200 kV (1 Gy/min; Pushchino). The diet composition included products containing big amount of biologically active substances, such as: soybeam meat, buckwheat, lettuce leaves and drug of cod-liver oil. Four groups of mice were fed with selected products mentioned above during the whole irradiation period of 22 days. The control groups received the same food without irradiation

  5. Produtividade e composição de uva e de vinho de videiras consorciadas com plantas de cobertura Productivity and composition of grapes and wine of vines intercropped with cover crops

    Directory of Open Access Journals (Sweden)

    Jovani Zalamena

    2013-02-01

    (Setaria italica with annual ryegrass (Lolium multiflorum, and buckwheat (Fagopyrum esculentum with oat (Avena sativa, and with perennial fescue (Fetusca sp.. Cover crop managements consisted of transferring or not crop residues from the row to the between rows. Grape yield were higher in vines intercropped with the annual plants, in comparison to the control treatment or to fescue. The management of the cover crops did not affect the evaluated variables. Intercropping did not consistently influence N contents of grapes and wine composition; however, soluble solid contents of must were greater with intercropping treatments compared to control, in the last season. Moreover, vines intercropped with fescue can enable wine with greater content of anthocyanins and total polyphenols.