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Impact of rutin and other phenolic substances on the digestibility of buckwheat grain metabolites
ID Kreft, Ivan (Author), ID Germ, Mateja (Author), ID Golob, Aleksandra (Author), ID Vombergar, Blanka (Author), ID Bonafaccia, Francesco (Author), ID Luthar, Zlata (Author)

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Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.

Language:English
Keywords:tartary buckwheat, phenolic substances, rutin, quercetin, protein, starch, nutrition, digestibility, flavonoid, buckwheat
Work type:Article
Typology:1.02 - Review Article
Organization:BF - Biotechnical Faculty
Publication status:Published
Publication version:Version of Record
Year:2022
Number of pages:16 str.
Numbering:Vol. 23, iss. 7, art. 3923
PID:20.500.12556/RUL-135924 This link opens in a new window
UDC:633
ISSN on article:1661-6596
DOI:10.3390/ijms23073923 This link opens in a new window
COBISS.SI-ID:103180291 This link opens in a new window
Publication date in RUL:01.04.2022
Views:498
Downloads:149
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Record is a part of a journal

Title:International journal of molecular sciences
Shortened title:Int. j. mol. sci.
Publisher:Molecular Diversity Preservation International MDPI
ISSN:1661-6596
COBISS.SI-ID:36217605 This link opens in a new window

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:01.04.2022

Secondary language

Language:Slovenian
Keywords:tatarska ajda, fenolne spojine, fenoli, rutin, kvercetin, škrob, prebavljivost, prehrana, flavonoidi

Projects

Funder:EC - European Commission
Funding programme:European Regional Development Fund, Operational Program Integrated Infrastructure
Project number:313011V336
Name:Demand-driven research for the sustainable and innovative food
Acronym:Drive4SIFood

Funder:ARRS - Slovenian Research Agency
Project number:P1-0212
Name:Biologija rastlin

Funder:ARRS - Slovenian Research Agency
Project number:P3-0395
Name:Prehrana in javno zdravje

Funder:ARRS - Slovenian Research Agency
Project number:P4-0077
Name:Kmetijske rastline - genetika in sodobne tehnologije

Funder:ARRS - Slovenian Research Agency
Project number:J1-3014
Name:Alternativni pristopi k zagotavljanju kvalitetnega in varnega mikrobioma ajde

Funder:ARRS - Slovenian Research Agency
Project number:L4-9305
Name:Lokalno pridelana ajda kot surovina za proizvodnjo kakovostnih živil

Funder:Other - Other funder or multiple funders
Funding programme:Republic of Slovenia, Ministry of Agriculture, Forestry and Food

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