Compared to common buckwheat (F. esculentum), Tartary buckwheat (F. tataricum) is very polymorphic in the type of seeds, but a seed type which is typical for F. esculentum, i.e. triangular seeds with ...flat sides and clear ribs, has been not found among the polymorphism. However, such seed type is typical for wild species F. cymosum which produces fertile hybrids in crosses with F. tataricum. Embryo rescue based interspecific cross F. esculentum × F. cymosum allowed reveal functional allelism of the genes determining the similar morphs of these species’ seeds, i.e. the seed type resulted from mutation(s) at same gene. The gene can be assigned as TAN (triangular). Variation for the seed shell thickness among recessives for the TAN carrying about 12% of F. tataricum genome, together with the shell thickness of a seed from the F1 hybrid F. esculentum × F. cymosum compared to ones of the parents, suggests there are some genes influencing seed shell thickness. Also, it was supported by analyses of seeds characteristics of Tartary-based forms with some share of F. cymosum genetic material. In addition, cross F. tataricum × F. cymosum looks like an effective tool to increase 1000-seed weight of Tartary buckwheat-based breeding material.
The clustered regularly interspaced short palindromic repeat/CRISPR-associated protein 9 (CRISPR/Cas9) technology is an efficient genome editing tool used in multiple plant species. However, it has ...not been applied to Tartary buckwheat (
), which is an important edible and medicinal crop rich in rutin and other flavonoids.
is an R2R3-type MYB transcription factor that negatively regulates flavonoid biosynthesis in Tartary buckwheat. Here, the CRISPR/Cas9 system polycistronic tRNA-sgRNA (PTG)/Cas9 was employed to knock out the
gene in Tartary buckwheat. Two single-guide RNAs (sgRNAs) were designed to target the second exon of the
gene. Twelve transgenic hairy roots were obtained using
mediated transformation. Sequencing data revealed that six lines containing six types of mutations at the predicted double-stranded break site were generated using sgRNA1. The mutation frequency reached 50%. A liquid chromatography coupled with triple quadrupole mass spectrometry (LC-QqQ-MS) based metabolomic analysis revealed that the content of rutin, catechin, and other flavonoids was increased in hairy root mutants compared with that of lines transformed with the empty vector. Thus, CRISPR/Cas9-mediated targeted mutagenesis of
effectively increased the flavonoids content of Tartary buckwheat. This finding demonstrated that the CRISPR/Cas9 system is an efficient tool for precise genome editing in Tartary buckwheat and lays the foundation for gene function research and quality improvement in Tartary buckwheat.
Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated ...to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food. This review summarizes the main bioactive compounds and important bioactivities and health benefits of Tartary buckwheat, emphasizing its protective effects on metabolic diseases and relevant molecular mechanisms. Tartary buckwheat contains a wide range of bioactive compounds, such as flavonoids, phenolic acids, triterpenoids, phenylpropanoid glycosides, bioactive polysaccharides, and bioactive proteins and peptides, as well as D-chiro-inositol and its derivatives. Consumption of Tartary buckwheat and Tartary buckwheat-enriched products is linked to multiple health benefits, e.g., antioxidant, anti-inflammatory, antihyperlipidemic, anticancer, antidiabetic, antiobesity, antihypertensive, and hepatoprotective activities. Especially, clinical studies indicate that Tartary buckwheat exhibits remarkable antidiabetic activities. Various tartary buckwheat -based foods presenting major health benefits as fat and blood glucose-lowering agents have been commercialized. Additionally, to address the safety concerns, i.e., allergic reactions, heavy metal and mycotoxin contaminations, the quality control standards for Tartary buckwheat and its products should be drafted and completed in the future.
•In non-treated Tartary buckwheat flour, most of the rutin was extracted in 20 min.•By hydrothermal treatments at 25, 40 and 60 °C, most of the rutin was degraded.•After hydrothermal treatments at 80 ...and 95 °C, rutin was retained in flour.•Buckwheat flour-water mixture produced at 95 °C contained 12 mg rutin/g dry matter.
The aim was to determine conditions under which rutin can be retained during production of Tartary buckwheat (Fagopyrum tataricum) dough. Tartary buckwheat flour was hydrothermally treated by mixing with water at 25, 40, 60, 80 and 95 °C, with unprocessed Tartary buckwheat flour as control. With hydrothermal treatments at 25, 40 and 60 °C, most of the rutin was transformed to quercetin. However, for hydrothermal treatments at 80 and 95 °C, rutin was retained due to denaturation of the rutin-degrading enzymes during hydrothermal treatment. This is the first report to describe a temperature threshold for denaturation of rutin-degrading enzymes in any buckwheat material. Tartary buckwheat dough produced at 95 °C contained 12 mg rutin/g dry matter. Based on these characteristics, dough from hydrothermally treated Tartary buckwheat is a promising, rutin-rich functional food material.
Tartary buckwheat (TB) bran contains endogenous rutin-degrading enzyme (RDE), which can convert flavonoid glycosides into aglycones and ethyl-rutinoside with potential health benefits. However, the ...large particle size of TB bran limits its application in food industry. The present study aims to combine micronization and endogenous RDE catalysis for the treatment of TB bran. Here, four TB bran samples, with distinct D50 values (the equivalent volume diameters at 50% cumulative volume) of 359, 239, 168 and 42 μm, were prepared by superfine grinding; their physical properties were evaluated. Additionally, with RDE catalysis, the phytochemical compounds, antioxidant and α-glucosidase inhibitory activities of the four bran samples were investigated. Compared to the unprocessed material, TB bran (D50, 42 μm) exhibited the highest amount of aglycones and ethyl-rutinoside after RDE catalysis, with the total content increased from 1 mg/g to 35 mg/g. Importantly, after superfine grinding and RDE catalysis, the antioxidant and α-glucosidase inhibitory activities of TB bran significantly increased. Theoretically, molecular docking verified that the increased aglycone (quercetin), generated after RDE catalysis, is the predominant α-glucosidase inhibitor. Accordingly, the combination of superfine grinding and RDE catalysis is a feasible technology for developing high value-added TB bran products.
•Superfine grinding increases flavonoid glycosides, but does not affect aglycone levels.•Enzymatic catalysis plays a key role in aglycone and ethyl-rutinoside's formation.•The reduction of particle size leads to higher enzyme activity potential.
Tartary buckwheat (Fagopyrum tataricum) is a nutritionally balanced and flavonoid-rich crop plant that has been in cultivation for 4000 years and is now grown globally. Despite its nutraceutical and ...agricultural value, the characterization of its genetics and its domestication history is limited.
Here, we report a comprehensive database of Tartary buckwheat genomic variation based on whole-genome resequencing of 510 germplasms. Our analysis suggests that two independent domestication events occurred in southwestern and northern China, resulting in diverse characteristics of modern Tartary buckwheat varieties. Genome-wide association studies for important agricultural traits identify several candidate genes, including FtUFGT3 and FtAP2YT1 that significantly correlate with flavonoid accumulation and grain weight, respectively.
We describe the domestication history of Tartary buckwheat and provide a detailed resource of genomic variation to allow for genomic-assisted breeding in the improvement of elite cultivars.
Summary
Golden buckwheat (Fagopyrum dibotrys or Fagopyrum cymosum) and Tartary buckwheat (Fagopyrum tataricum) belong to the Polygonaceae and the Fagopyrum genus is rich in flavonoids. Golden ...buckwheat is a wild relative of Tartary buckwheat, yet golden buckwheat is a traditional Chinese herbal medicine and Tartary buckwheat is a food crop. The genetic basis of adaptive divergence between these two buckwheats is poorly understood.
Here, we assembled a high‐quality chromosome‐level genome of golden buckwheat and found a one‐to‐one syntenic relationship with the chromosomes of Tartary buckwheat. Two large inversions were identified that differentiate golden buckwheat and Tartary buckwheat.
Metabolomic and genetic comparisons of golden buckwheat and Tartary buckwheat indicate an amplified copy number of FdCHI, FdF3H, FdDFR, and FdLAR gene families in golden buckwheat, and a parallel increase in medicinal flavonoid content. Resequencing of 34 wild golden buckwheat accessions across the two morphologically distinct ecotypes identified candidate genes, including FdMYB44 and FdCRF4, putatively involved in flavonoid accumulation and differentiation of plant architecture, respectively.
Our comparative genomic study provides abundant genomic resources of genomic divergent variation to improve buckwheat with excellent nutritional and medicinal value.
Tartary buckwheat (TB) is a pseudocereal rich in flavonoids, mainly including flavonols and anthocyanins. The flavonoid 3′-hydroxylase (F3′H) is a key enzyme in flavonoid biosynthesis and is encoded ...by two copies in TB genome. However, its biological function and effects on flavonol and anthocyanin synthesis in TB have not been well validated yet. In this study, we cloned the full-length
FtF3′H1
gene highly expressed in all tissues (compared with
FtF3′H2
) according to TB flowering transcriptome data. The corresponding FtF3′H1 protein contains 534 amino acids with the molecular properties of the typical plant F3′H and belongs to the CYP75B family. During the flowering stage, the
FtF3′H1
expression was highest in flowers, and its expression pattern showed a significant and positive correlation with the total flavonoids (
R
2
> 0.95). The overexpression of
FtF3′H1
in
Arabidopsis thaliana
,
Nicotiana tabacum
and TB hairy roots resulted in a significant increase in anthocyanin contents (
p
< 0.05) but a decrease in rutin (
p
< 0.05). The average anthocyanin contents were 2.94 mg/g (fresh weight, FW) in
A. thaliana
(about 135% increase), 1.18 mg/g (FW) in
tobacco
(about 17% increase), and 1.56 mg/g (FW) TB hairy roots (about 44% increase), and the rutin contents were dropped to about 53.85, 14.99, 46.31%, respectively. However, the expression of genes involved in anthocyanin (DFRs and ANSs) and flavonol (FLSs) synthesis pathways were significantly upregulated (
p
< 0.05). In particular, the expression level of
DFR
, a key enzyme that enters the anthocyanin branch, was upregulated thousand-fold in
A. thaliana
and in
N. tabacum
. These results might be attributed to
FtF3′H1
protein with a higher substrate preference for anthocyanin synthesis substrates. Altogether, we identified the basic biochemical activity of FtF3′H1
in vivo
and investigated its involvement in anthocyanin and flavonol metabolism in plant.
Buckwheat grain is a valuable source of various phytochemicals: health promoting flavonoids (rutin), as well as substances such as phototoxic fagopyrin. In this study, total fagopyrins, rutin, and ...quercetin were determined in Tartary buckwheat grains, milled fractions, and food products. HPLC was used for analyses; fagopyrins were detected by fluorescence, flavonoids by UV/VIS. After steaming, the fagopyrin content in the grain decreased. The remaining fagopyrins were unequally distributed; minor amounts were found in groats and higher concentration in hulls. Similarly, the concentration of rutin decreased, although to a lesser extent. Unlike fagopyrins, rutin was concentrated in groats. In the bread making procedure, a minor decrease of fagopyrins was seen comparing its concentration in grains, dough, and bread, while large amounts of rutin were degraded into quercetin during baking. Our results may stimulate further research on edible parts and products of buckwheat, particularly, the quantitative evaluation of total fagopyrin content in relation to flavonoids, providing information about the treatment process needed to prepare buckwheat products with the highest utilization value.
•Fagopyrins are the phototoxic substances in Tartary buckwheat grain.•Content of total fagopyrins, rutin, and quercetin changes during the preparation of food products.•Fagopyrins are sensitive to steaming of the grain, but not affected by the bread making process.•Rutin is sensitive to steaming of the grain as well as to the breadmaking process.•Quercetin is the product of degradation of rutin.
There is increasing interest in utilization of buckwheat for healthy food applications. Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are cultivated in Asia, ...Europe, and Americas for various food formulation and production. Starch, the major component of the seeds, may account over 70% of the dry weight. Therefore, it is expected that, to a large extent, the quality of starch determines the quality of buckwheat food products. Furthermore, Buckwheat starch has great potential for various food and non-food uses due to the unique structural and functional features.
This review summarises the current knowledge of chemical composition, chemical structure of amylose and amylopectin, physical structure of granules, physicochemical properties, enzyme susceptibility, modifications, and uses of buckwheat starch. Suggestions on how to better understand and utilise the starch are provided.
Amylose contents of buckwheat starch ranged from 20 to 28%. Starch granules are most polygonal with size ranging from ∼2 to 15 μm and an average diameter of ∼6–7 μm. The polymorph is A-type. The amount of extra-long unit chains of amylopectin (DP > 100) is higher than that of cereal amylopectins. Low glycaemic index of buckwheat food products could be attributed to the non-starch components. Buckwheat starch has been used as fat replacer, ingredient for extruded products, nanocomposite material, and fermentation substrate for alcoholic beverage. It may be concluded that buckwheat starch can be a unique source of specialty starch for innovative food and non-food applications.
•Diverse aspects of buckwheat starch is comprehensively reviewed.•Starch structure-property relationships are explored.•How buckwheat starch can be better utilised is suggested.
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