Due to reproductive isolation, such as self-incompatibility, heterostyly, and higher genetic diversity within populations, the origin and evolution of buckwheat are difficult to study even though ...there are several cytological studies have been performed. In this study, Fagopyrum esculentum, F. esculentum ssp. ancestrale, F. tataricum, and F. tataricum ssp. potanini were used for karyotype analysis by double-color fluorescence in situ hybridization (FISH) using 5S and 45S rDNA probes. The karyotype analysis revealed that F. esculentum and F. esculentum ssp. ancestrale have the same karyotype formula, 6m+2sm (satellite, SAT). Conversely, F. tataricum and F. tataricum ssp. potanini possessed differing karyotypes, 6m+2sm (SAT) and 6m+1sm+1sm (SAT), respectively. From the FISH analysis, F. esculentum and F. esculentum ssp. ancestrale represented three pairs of 5S and 45S rDNA signals. F. tataricum and F. tataricum ssp. potanini represented a pair of 5S rDNA signals equally. In addition, F. tataricum exhibited two pairs of 45 rDNA signals, and F. tataricum ssp. potanini showed a pair of 45S rDNA signals. Our results were consistent with previous studies suggesting that F. tataricum evolved from F. tataricum ssp. potanini. Additionally, we found that F. tataricum ssp. potanini has the fewest rDNA repeats in the cymosum group. These results can be used as basic cytological information for buckwheat research in the future.
SGT1(suppressor of the G2 allele of skp1)作为skp1-4的抑制因子,在植物的非生物胁迫响应中具有重要作用.根据甜荞干旱胁迫下的转录组学和蛋白质组学分析,我们克隆出一个与甜荞耐旱性状相关的候选基因FeSGT1.生物信息学分析表明FeSGT1包含一个1086 ...bp开放阅读框(ORF),编码361个氨基酸,具有3个(TPR、CS和SGS)保守结构域.进化分析表明,FeSGT1与藜麦CqSGT1(XP_021726759.1)、甜菜BvSGT1(XP_010671588.1)和菠菜SoSGT1(XP_021839743.1)亲缘关系较近.亚细胞定位初步显示FeSGT1蛋白定位于细胞膜上.qRT-PCR分析发现FeSGT1在干旱胁迫24 h内表达呈现上调趋势.在盐、低温(4℃)胁迫和ABA处理下,FeSGT1基因表达在12 h达到高峰,24 h后开始下降.在拟南芥中过表达FeSGT1基因发现,在干旱和盐胁迫下,转基因植株的发芽率、根长、鲜重和存活率显著提高,丙二醛(MDA)和过氧化氢(H2O2)含量明显降低,而过氧化氢酶(CAT)活性显著升高.过表达FeSGT1显著增强了转基因拟南芥植株的耐旱和耐盐能力,为深入研究FeSGT1基因调控甜荞抗旱分子机制奠定了基础.
Buckwheat consumption is associated with positive health effects in humans. Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is gluten free and is a major ...bio-factor responsible for the functions. The protein can be a source of allergens. It is important to understand the biological properties and food uses of buckwheat protein to develop buckwheat as a “healthy” grain.
This review summarizes diverse biological activities of proteins and peptides from both common and Tartary buckwheat seeds. Strategies to reduce the symptoms of buckwheat protein allergy are discussed. The properties of the proteins and peptides in relation to the quality of buckwheat based products are also reviewed. Research gaps in better understanding and using buckwheat proteins and peptides for food applications are identified.
The protein isolates from buckwheat have been hydrolyzed into a range of peptides. These peptides showed diverse biological activities in vitro and in vivo. They include trypsin inhibition, antiaging, modulating gut microbiota, prevention of cardiovascular diseases, blood pressure lowering, immunomodulatory, antidiabetic, antimicrobial, anticancer and antioxidant capacities. Buckwheat has been processed into a range of products such as vinegar, beverages and breads. The quality of these products can be significantly affected by the protein and peptide properties. Overall, buckwheat proteins and peptides have potential to be developed into functional food products.
•Buckwheat protein is gluten free but is also a source of allergens.•Buckwheat peptides are antimicrobial, antihypertensive, antidiabetic and antiaging.•There are diverse strategies to reduce the allergenicity of buckwheat proteins.•Buckwheat peptides and proteins showed similar bio-functions to other peptides.•Buckwheat proteins and peptides have many potential food applications.
Fagopyrum esculentum é muito nutritivo por conter proteínas com alto valor biológico e alto teor de fibras, a propriedade mais relevante dele é a atividade antioxidante, devido à presença de ...flavonoides. É um pseudocereal importante na agricultura, produção animal e alimentação humana. O objetivo desse trabalho foi avaliar a produção de grãos e de flavonoides em cultivares de Fagopyrum esculentum em função da saturação por bases. O experimento foi realizado em casa de vegetação em delineamento inteiramente casualizado, com quatro repetições. Os tratamentos foram as cultivares IPR 91 e IPR 92 e cinco saturações por bases (9, 31, 53, 75 e 97 %), em esquema fatorial (2 × 5). Foram avaliados atributos agronômicos e teor e produção de flavonoides totais e de rutina. Posteriormente os dados foram submetidos a análises estatísticas. Para a produção de flavonoides, a saturação por bases não influencia nos resultados. Porém, para a produção de matéria seca da parte aérea (produção máxima aos 62,0 % de saturação por bases) e para a produção de grãos da IPR 92 (produção máxima aos 9,00 %), a saturação por bases influencia. A cultivar de maior produção é a IPR 92. Esse é o primeiro relato científico de saturação por bases da espécie.
Common buckwheat sprout (CBS) contains more flavone C-glycosides (FCGs) and flavonol O-glycosides (FOGs) than does common buckwheat seed. Both flavonoids in CBS are well known for providing benefits ...to human health. However, they are relatively less bioaccessible and more directly degradable to aglycone during digestion than are multiglycosylated flavonoids. To overcome such limitations, the water solubility and digestion stability of FCGs and FOGs were enhanced by transglycosylation using cyclodextrin glycosyltransferase. Gastric conditions had little effect on the stability of FCGs and FOGs and their enzyme-modified compounds. In contrast, under intestinal conditions, transglycosylated FCGs lost a glucose moiety and reverted to their parent compounds before transglycosylation. Under colonic fermentation using human fecal samples, the different profiles and concentrations of short-chain fatty acids were suggested to be mainly due to the presence of transglycosylated FCGs and FOGs. These findings indicate that the process of transglycosylation changes the bioaccessibility of flavonoids in CBS.
Buckwheat (Fagopyrum esculentum Moench; 2n = 2x = 16) is a nutritionally dense annual crop widely grown in temperate zones. To accelerate molecular breeding programmes of this important crop, we ...generated a draft assembly of the buckwheat genome using short reads obtained by next-generation sequencing (NGS), and constructed the Buckwheat Genome DataBase. After assembling short reads, we determined 387,594 scaffolds as the draft genome sequence (FES_r1.0). The total length of FES_r1.0 was 1,177,687,305 bp, and the N50 of the scaffolds was 25,109 bp. Gene prediction analysis revealed 286,768 coding sequences (CDSs; FES_r1.0_cds) including those related to transposable elements. The total length of FES_r1.0_cds was 212,917,911 bp, and the N50 was 1,101 bp. Of these, the functions of 35,816 CDSs excluding those for transposable elements were annotated by BLAST analysis. To demonstrate the utility of the database, we conducted several test analyses using BLAST and keyword searches. Furthermore, we used the draft genome as a reference sequence for NGS-based markers, and successfully identified novel candidate genes controlling heteromorphic self-incompatibility of buckwheat. The database and draft genome sequence provide a valuable resource that can be used in efforts to develop buckwheat cultivars with superior agronomic traits.
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•Cooking methods for quinoa and buckwheat do not affect amino acid profile.•Malting process affects the amino acid content and profile of pseudocereals.•Retention values for most ...amino acids increased significantly in malted samples.
This study reports the effect of boiling, steaming and malting on the amino acid composition of the pseudocereals amaranth, buckwheat and quinoa. For all pseudocereals the foremost amino acid was glutamic acid, presenting 13.2% in both raw and malted (2.2 g/100 g), and 15.6% in steamed (2.5 g/100 g) amaranth; 10.8% in steamed (2.0 g/100 g) and 17.6% in boiled (2.1 mg/100 g) quinoa; 15.4% in malted (2.3 g/100 g) and 21.2% in raw (2.8 g/100 g) buckwheat. Almost all amino acids present in the three pseudocereals evinced a significant increase of the retention values in malted samples, except in amaranth and quinoa for cysteine and glutamic acid, respectively. Histidine and aromatic amino acids presented the highest values of amino acid scores. Cluster analysis allowed to identify the pseudocereals with the highest nutritional protein quality, were boiled and malted quinoa and raw and malted buckwheat were included. Malting process revealed to be the method that produce more effect on the amino acid content for all pseudocereals.
Buckwheat (
Fagopyrum esculentum
) is a member of the Polygonaceae family, cultivated as a cover crop to suppress or reduce weeds and improve soil health. In our field studies, buckwheat gave ...significant potato tuber protection from wireworm damage after two consecutive years of cropping. In this study, we identified the mechanism underlying the beneficial effect of buckwheat on wireworm suppression. Results show high wireworm numbers in buckwheat than other host plants in bioassays conducted under greenhouse and field conditions which reject the hypothesis that buckwheat has antifeedant activity. We found that newly hatched neonate wireworms feeding on either barley or buckwheat plants for 120 days, showed reduced body weight and head capsule size. The larvae feeding on buckwheat were 60% and 30% smaller than the ones feeding on barley. Survival was also impacted with 44% of the neonate larvae surviving on barley plants, and only 15% when feeding on buckwheat roots over 120 days. A similar bioassay with small to medium-sized wireworms showed higher mortality, lower weight gain and smaller head capsule size. Wireworms feeding on buckwheat were deformed and demonstrated irregular growth. In conclusion, this study revealed that buckwheat did not repel wireworms and they chose to feed on the roots despite it not being a good host. Long-term feeding on buckwheat roots caused reduced weight gain, abnormal growth, and reduced survival. This study provided a better understanding of how buckwheat functions as a biopesticide for wireworm control and its potential for use in an IPM program.
This study demonstrated the role of buckwheat flour in improving phenolic compounds in white wheat bread. Three bread samples were obtained by using different buckwheat levels (10, 20 and 30%) in ...formulations. HPLC-ESI-MS was used to detect the presence of free and bound phenolic compounds in bread loaf, crust and crumb. The phenolic profile changed thanks to the addition of buckwheat flour; in fact, flavan-3-ols and flavonols compounds (i.e. rutin, catechin, etc.) were identified in enriched buckwheat. As expected, the phenolic content increased proportionally to buckwheat flour quantity in bread formulations. The total free phenolic amounts ranged from 109 to 235 mg/kg d.w. in control bread and 30% enriched buckwheat bread, respectively. Bread crusts showed the highest total free and bound phenolic content; however, flavan-3-ols, flavonols and flavones are more concentrated in crumb than crust. Moreover, enriched breads showed higher in vitro antioxidant properties (evaluated by DPPH and ABTS assays) than control one.
•Enrichment of bread with buckwheat flour increase its flavonols and flavan-3-ols content.•This study highlighted differences between phenolic composition of crust and crumb.•Rutin is more concentrated in crumb than crust.
Fagopyrum cymosum
is considered as most probable wild ancestor of cultivated buckwheat. However, the evolutionary route from
F. cymosum
to
F. esculentum
remains to be deciphered. We hypothesized that ...a hybrid species exists in natural habitats between diploid
F. cymosum
and
F. esculentum
. The aim of this research was to determine the phylogenetic position of
F. esculentum
ssp.
ancestrale
and to provide new thoughts on buckwheat evolution. Different methodologies including evaluation of morphological traits, determination of secondary metabolites, fluorescence
in situ
hybridization (FISH), comparative chloroplast genomics, and molecular markers were deployed to determine the phylogenetic relationship of
F. esculentum
ssp.
ancestrale
with
F. cymosum
and
F. esculentum
. The ambiguity observed in morphological pattern of genetic variation in three species revealed that
F.
esculentum
ssp. ancestrale is closely related to
F. cymosum
and
F. esculentum
. Flavonoid analysis revealed that
F.
esculentum
ssp.
ancestrale
is closely related to
F. esculentum
. Comparative chloroplast genome analysis further supported the close proximity of
F. esculentum
ssp.
ancestrale
with
F. esculentum
. Additionally, molecular marker analysis revealed that
F. esculentum
ssp.
ancestrale
exhibits co-dominance with the bands amplified by
F. cymosum
and
F. esculentum
. These finding provided supporting evidence in favor of the hypothesis that
F. esculentum
ssp.
ancestrale
is a hybrid species between
F. cymosum
to
F. esculentum
, which was probably originated by spontaneous hybridization under natural conditions.
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