Impact of rutin and other phenolic substances on the digestibility of buckwheat grain metabolites

Kreft, Ivan (avtor), Germ, Mateja (avtor), Golob, Aleksandra (avtor), Vombergar, Blanka (avtor), Bonafaccia, Francesco (avtor), Luthar, Zlata (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: tartary buckwheat, phenolic substances, rutin, quercetin, protein, starch, nutrition, digestibility, flavonoid, buckwheat
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.02 - Pregledni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2022
• Št. strani: 16 str.
• Številčenje: Vol. 23, iss. 7, art. 3923
• PID: 20.500.12556/RUL-135924
• UDK: 633
• ISSN pri članku: 1661-6596
• DOI: 10.3390/ijms23073923
• COBISS.SI-ID: 103180291
• Datum objave v RUL: 01.04.2022

Gradivo je del revije

• Naslov: International journal of molecular sciences
• Skrajšan naslov: Int. j. mol. sci.
• Založnik: MDPI
• ISSN: 1661-6596
• COBISS.SI-ID: 36217605

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: 01.04.2022

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: tatarska ajda, fenolne spojine, fenoli, rutin, kvercetin, škrob, prebavljivost, prehrana, flavonoidi