Breeding buckwheat for increased levels and improved quality of protein

Luthar, Zlata (avtor), Zhou, Meiliang (avtor), Golob, Aleksandra (avtor), Germ, Mateja (avtor)

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.

• Jezik: Angleški jezik
• Ključne besede: buckwheat, breeding, proteins, digestibility, flavonoids, nutritional value
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.02 - Pregledni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: 12 str.
• Številčenje: Vol. 10, iss. 1, art. 14
• PID: 20.500.12556/RUL-134927
• UDK: 633
• ISSN pri članku: 2223-7747
• DOI: 10.3390/plants10010014
• COBISS.SI-ID: 44524547
• Datum objave v RUL: 11.02.2022

Gradivo je del revije

• Naslov: Plants
• Skrajšan naslov: Plants
• Založnik: MDPI
• ISSN: 2223-7747
• COBISS.SI-ID: 523345433

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 01.01.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: tatarska ajda, navadna ajda, žlahtnjenje rastlin, bioaktivne snovi, proteini, prebavljivost, flavonoidi, hranilna vrednost