Phytochemistry, Pharmacological and Biofunctional Properties of Buckwheat

Yıl 2019, Sayı: 16, 713 - 722, 31.08.2019

Lütfiye Ekici , Cansu İnanır Sevil Albayrak

https://doi.org/10.31590/ejosat.580742

Cited By: 3

Öz

Fagopyrum belongs to family Polygonaceae that grown since ancient years. The genus Fagopyrum contains two important buckwheat species: the common buckwheat (Fagopyrum esculentum Moench) and Tatar buckwheat (Fagopyrum tataricum Gaertn.). Apart from these two important species, the species Fagopyrum cymosum is not widely cultivated, but it has an important place in Chinese medicine. Buckwheat has been included in the diet as an alternative product in recent years due to its important nutritional content and beneficial effects on health. Buckwheat seeds are in the pseudo-cereal group due to their differences compared to other cereals. The most important of these differences is that buckwheat is not monocotyledon like other cereals, it is a dicotyledon. Buckwheat grains and other tissues contain a large number of nutraceutical compounds. Buckwheat is a remarkable grain with protein, polysaccharide, dietary fiber, lipids, polyphenols, especially with routine and micronutrient (minerals and vitamins) content. In addition, the idea that the nutritional value can be increased by germinating buckwheat seeds has gained importance in recent years. It has been reported that buchwheat have many pharmacological properties such as antioxidant, antitumor, antidiabetic, antibacterial. These properties are attributed to its rich contents. Due to its health benefits, demand for buckwheat has been increasing in recent years. In this review, the researches on the general usage of buckwheat, its chemical components and pharmacological properties are summarized

Anahtar Kelimeler

Pseudo-cereal, nutraceutical component, rutin, germination

Karabuğdayın Fitokimyası, Farmakolojisi ve Biyofonksiyonel Özellikleri

Öz

Karabuğday, Polygonaceae familyasına ait çok eski
çağlardan beri yetiştirilen bir üründür. Fagopyrum
cinsi iki önemli karabuğday türü içermektedir: Yaygın karabuğday (Fagopyrum esculentum Moench ve Tatar
karabuğdayı (Fagopyrum tataricum
Gaertn.). Bu iki önemli tür dışında Fagopyrum
cymosum türü ise çok yaygın yetiştirilmemekle
birlikte özellikle Çin tıbbında önemli bir yere sahiptir. Karabuğday, sahip olduğu önemli besin
içeriği ve sağlık üzerine yararlı etkileri sebebiyle son yıllarda alternatif
bir ürün olarak diyete dahil edilmektedir. Karabuğday tohumları, diğer
tahıllarla kıyaslandığında sahip olduğu farklılıklar nedeniyle pseudo-tahıl grubu
içerisindedir. Bu farklılıklardan en önemlisi, karabuğdayın diğer tahıllar gibi
tek çenekli olmayıp, çift çenekli bir bitki olmasıdır. Karabuğday taneleri ve
diğer dokular çok sayıda nutrasötik bileşik içermektedir. Karabuğday protein,
polisakkarit, diyet lifi, lipit, polifenollerden özellikle rutin ve mikro besin
(mineraller ve vitaminler) içeriği ile dikkat çekici bir tahıldır. Ayrıca son
yıllarda karabuğday tohumlarının çimlendirilmesi ile besleyici değerinin artırılabileceği
fikri önem kazanmaktadır. Zengin içeriği sayesinde karabuğdayın antioksidan,
antitümör, antidiyabetik, antibakteriyel gibi birçok farmakolojik özeliklere
sahip olduğu bildirilmiştir.  Sayılan bu
sağlık faydaları nedeni ile son yıllarda karabuğdaya olan talep artmaktadır.

Anahtar Kelimeler

Pseudo-tahıl, nutrasötik bileşen, rutin, çimlenme

Kaynakça

• Anonim. 2019.Buckwheat. http://en.wikipedia. org/wiki/buckwheat (11.06.2019).
• Ahmed, A., Khalid, N., Ahmad, A., Abbasi, N. A., Latif, M. S. Z. ve Randhawa, M. A. (2014). Phytochemicals and biofunctional properties of buckwheat: A review. Journal of Agricultural Science, 152(3), 349–369. doi:10.1017/S0021859613000166
• Bai, C. Z., Feng, M. L., Hao, X. L., Zhong, Q. M., Tong, L. G. ve Wang, Z. H. (2015). Rutin , quercetin , and free amino acid analysis in buckwheat ( Fagopyrum ) seeds from different locations. Genetics and Molecular Research, 14(4), 19040–19048.
• Bayraktar, A. ve Akbulut, G. (2013). Diyabet Mellitus’un Tıbbi Beslenme Tedavisinde Fitik Asit: Faydalı mı? Zararlı mı? Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 2(1). doi:10.1034/j.1399-3054.2003.00144.x
• Bhinder, S., Singh, B., Kaur, A., Singh, N., Kaur, M., Kumari, S. ve Yadav, M. P. (2019). Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties. Food Chemistry, 285 (October 2018), 240–251. doi:10.1016/j.foodchem.2019.01.141
• Cai, Y., Luo, Q., Sun, M. ve Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157–2184. doi:10.1016/j.lfs.2003.09.047
• Chan, P. (2003). Inhibition of tumor growth in vitro by the extract of Fagopyrum cymosum ( fago-c ). Life Sciences, 72, 1851–1858. doi:10.1016/S0024-3205(03)00013-4
• Christa, K. ve Soral-Smietana, M. (2008). Buckwheat grains and buckwheat products - Nutritional and prophylactic value of their components - A review. Czech Journal of Food Sciences, 26(3), 153–162.
• Dizlek, H., Özer, M. S., İnanç, E. ve Gül, H. (2009). Karabuğday’ın ( Fagopyrum Esculentum Moench ) bileşimi ve gıda sanayiinde kullanım olanakları. Gıda, 34(5), 317–324.
• Dziadek, K., Kopeć, A., Pastucha, E., Piątkowska, E., Leszczyńska, T., Pisulewska, E., Francik, R. (2016). Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls. Journal of Cereal Science, 69, 1–8. doi:10.1016/j.jcs.2016.02.004
• FAOSTAT 2019 Online Veritabanı (Erişim adresi: http://www.fao.org/faostat/en/. Erişim tarihi: 15.04.2019)
• Giménez-Bastida, J. A., Piskuła, M. ve Zieliński, H. (2015). Recent advances in development of gluten-free buckwheat products. Trends in Food Science and Technology, 44(1), 58–65. doi:10.1016/j.tifs.2015.02.013
• Gullón, B., Lú-Chau, T. A., Moreira, M. T., Lema, J. M. ve Eibes, G. (2017). Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability. Trends in Food Science and Technology, 67, 220–235. doi:10.1016/j.tifs.2017.07.008
• Guo, Xiaona, Zhu, K., Zhang, H. ve Yao, H. (2010). Anti-Tumor Activity of a Novel Protein Obtained from Tartary Buckwheat. International Journal of Molecular Sciences, 11, 5201–5211. doi:10.3390/ijms11125201
• Guo, XuDan, Wu, C. Sen, Ma, Y. J., Parry, J., Xu, Y. Y., Liu, H. ve Wang, M. (2012). Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties. Food Research International, 49(1), 53–59. doi:10.1016/j.foodres.2012.07.019
• Hayıt, F. ve Gül, H. (2015). Karabuğday’ın Sağlık Açısından Önemi ve Unlu Mamüllerde Kullanımı. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 29(1), 123–132.
• Ishii, S., Katsumura, T., Shiozuka, C., Ooyauchi, K., Kawasaki, K., Takigawa, S., Ohba, K. (2008). Anti-Inflammatory Effect of Buckwheat Sprouts in Lipopolysaccharide-Activated Human Colon Cancer Cells and Mice. Bioscience, Biotechnology, and Biochemistry, 72(12), 3148–3157. doi:10.1271/bbb.80324
• Janbaz, K. H., Saeed, S. A. ve Gilani, A. H. (2002). Protective effect of rutin on paracetamol- and CCl4-induced hepatotoxicity in rodents. Fitoterapia, 73(7–8), 557–563. doi:10.1016/S0367-326X(02)00217-4
• Ji, X., Han, L., Liu, F., Yin, S., Peng, Q. ve Wang, M. (2019). A mini-review of isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill). International Journal of Biological Macromolecules, 127, 204–209. doi:10.1016/j.ijbiomac.2019.01.043
• Jin, H. ve Wei, P. (2011). Anti-Fatigue Properties of Tartary Buckwheat Extracts in Mice. International Journal of Molecular Sciences, 12, 4770–4780. doi:10.3390/ijms12084770
• Jing, R., Li, H. Q., Hu, C. L., Jiang, Y. P., Qin, L. P. ve Zheng, C. J. (2016). Phytochemical and pharmacological profiles of three Fagopyrum buckwheats. International Journal of Molecular Sciences, 17(4). doi:10.3390/ijms17040589
• Kan, A. (2011). Konya Ekolojik Koşullarında Yetiştirilen Karabuğdayın (Fagopyrum esculentum Moench) Bazı Kalite Özelliklerinin Araştırılması. Selçuk Tarım ve Gıda Bilimleri Dergisi, 25(4), 67–71.
• Karki, R., Park, C. H. ve Kim, D. W. (2013). Extract of buckwheat sprouts scavenges oxidation and inhibits pro-inflammatory mediators in lipopolysaccharide-stimulated macrophages (RAW264.7). Journal of Chinese Integrative Medicine, 11(4), 246–252. doi:10.3736/jintegrmed2013036
• Katar, D., Olgun, M. ve Turan, M. (2016). Analysis of morphological and biochemical characteristics of buckwheat (Fagopyrum esculentum Moench) in comparison with cereals. CYTA - Journal of Food, 14(2), 176–185. doi:10.1080/19476337.2015.1076522
• Kılıç, S. ve Elmacı, Y. (2018). Karabuğday: Bileşimi ve Gıdalarda Kullanılması. Turkish Journal of Agriculture - Food Science and Technology, 6(10), 1388–1401. doi:10.24925/turjaf.v6i10.1388-1401.2038
• Kuwabara, T., Han, K.-H., Hashimoto, N., Yamauchi, H., Shımada, K., Sekikawa, M. ve Fukushima, M. (2008). Tartary Buckwheat Sprout Powder Lowers Plasma Cholesterol Level in Rats. Journal of Nutritional Science and Vitaminology, 53(6), 501–507. doi:10.3177/jnsv.53.501
• Lee, C. C., Shen, S. R., Lai, Y. J. ve Wu, S. C. (2013). Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury. Food and Function, 4(5), 794–802. doi:10.1039/c3fo30389f
• Li, D., Li, X. ve Ding, X. (2010). Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains. Food Science and Biotechnology, 19(3), 711–716. doi:10.1007/s10068-010-0100-4
• Liang, W., Zhang, D., Kang, J., Meng, X. ve Yang, J. (2018). Biomedicine & Pharmacotherapy Protective e ff ects of rutin on liver injury in type 2 diabetic db/db mice. Biomedicine & Pharmacotherapy, 107(February), 721–728. doi:10.1016/j.biopha.2018.08.046
• Ling, A., Li, X., Hu, X., Ma, Z., Wu, K., Zhang, H., … Wei, S. (2018). Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination. Journal of the Science of Food and Agriculture, 98(15), 5723–5730. doi:10.1002/jsfa.9119
• Liu, H., Wang, L., Cao, R., Fan, H. ve Wang, M. (2016). In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Carbohydrate Polymers, 144, 1–8. doi:10.1016/j.carbpol.2016.02.028
• Ma, Y. J., Guo, X. D., Liu, H., Xu, B. N. ve Wang, M. (2013). Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles. Food Science and Biotechnology, 22(1), 153–159. doi:10.1007/s10068-013-0021-0
• Macut, D., Bjekić-Macut, J., Rahelić, D. ve Doknić, M. (2017). Insulin and the polycystic ovary syndrome. Diabetes Research and Clinical Practice, 130, 163–170. doi:10.1016/j.diabres.2017.06.011
• Mancini, M., Andreassi, A., Salvioni, M., Pelliccione, F., Mantellassi, G. ve Banderali, G. (2016). Myoinositol and D-Chiro Inositol in Improving Insulin Resistance in Obese Male Children: Preliminary Data. International Journal of Endocrinology, 2016, 1–5. doi:10.1155/2016/8720342
• Matsuo, H., Yokooji, T. ve Taogoshi, T. (2015). Common food allergens and their IgE-binding epitopes. Allergology International, 64(4), 332–343. doi:10.1016/j.alit.2015.06.009
• Mir, N. A., Riar, C. S. ve Singh, S. (2018). Nutritional constituents of pseudo cereals and their potential use in food systems: A review. Trends in Food Science and Technology, 75(March), 170–180. doi:10.1016/j.tifs.2018.03.016
• Mitsunaga, T., Matsuda, M., Shimizu, M. ve Iwashima, A. (1986). İsolation and properties of Thiamine-binding protein from buckwheat seed. Cereal Chemistry, 6(4), 332–335.
• Molinari, R., Costantini, L., Timperio, A. M., Lelli, V., Bonafaccia, F., Bonafaccia, G. ve Merendino, N. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80, 37–43. doi:10.1016/j.jcs.2017.11.011
• Pongrac, P., Potisek, M., Fraś, A., Likar, M., Budič, B., Myszka, K., … Kreft, I. (2016). Composition of mineral elements and bioactive compounds in tartary buckwheat and wheat sprouts as affected by natural mineral-rich water. Journal of Cereal Science, 69, 9–16. doi:10.1016/j.jcs.2016.02.002
• Qin, P., Wu, L., Yao, Y. ve Ren, G. (2013). Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Food Research International, 50(2), 562–567. doi:10.1016/j.foodres.2011.03.028
• Şensoy, Í., Rosen, R. T., Ho, C. T. ve Karwe, M. V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry, 99(2), 388–393. doi:10.1016/j.foodchem.2005.08.007
• Sieri, S. ve Krogh, V. (2017). Dietary glycemic index, glycemic load and cancer: An overview of the literature. Nutrition, Metabolism and Cardiovascular Diseases, 27(1), 18–31. doi:10.1016/j.numecd.2016.09.014
• Tohgi, K., Kohno, K., Takahashi, H., Matsuo, H., Nakayama, S. ve Morita, E. (2011). Usability of Fag e 2 ImmunoCAP in the diagnosis of buckwheat allergy. Archives of Dermatological Research, 303(9), 635–642. doi:10.1007/s00403-011-1142-z
• Tsai, H., Deng, H., Tsai, S. ve Hsu, Y. (2012). Bioactivity comparison of extracts from various parts of common and tartary buckwheats: evaluation of the antioxidant- and angiotensin-converting enzyme inhibitory activities. Chemistry Central Journal, 6(1), 1. doi:10.1186/1752-153X-6-78
• Wajid, M., Aslam, M. S. ve Uzair, M. (2015). Genus Fagopyrum: Phytochemical and Ethnopharmacological Review. Indian Research Journal of Pharmacy and Science, 2(2), 1–14.
• Wang, L., Yang, X., Qin, P., Shan, F. ve Ren, G. (2013). Flavonoid composition , antibacterial and antioxidant properties of tartary buckwheat bran extract. Industrial Crops & Products, 49, 312–317. doi:10.1016/j.indcrop.2013.04.039
• Wijngaard, H. H. ve Arendt, E. K. (2006). Buckwheat. Cereal Chemistry, 83(4), 391–401. doi:10.1201/9780203711248
• Yang, J., Guo, J. ve Yuan, J. (2008). In vitro antioxidant properties of rutin. LWT - Food Science and Technology, 41(6), 1060–1066. doi:10.1016/j.lwt.2007.06.010
• Yao, Y., Shan, F., Bian, J., Chen, F., Wang, M. ve Ren, G. (2008). D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice. Journal of agricultural and food chemistry, 56(21), 10027–10031.
• Yiming, Z., Hong, W., Linlin, C., Xiaoli, Z., Wen, T. ve Xinli, S. (2015). Evolution of nutrient ingredients in tartary buckwheat seeds during germination. Food Chemistry, 186, 244–248. doi:10.1016/j.foodchem.2015.03.115
• Yıldız, N. ve Yalçın, E. (2013). Karabuğdayın Kimyasal, Besinsel ve Teknolojik özellikleri. Gıda, 38(6), 383–390. doi:10.5505/gida.2013.43153
• Zhang, R., Xu, G., Chen, W. ve Zhang, W. (2010). Genetic Polymorphisms of Glutathione S -Transferase P1 and Bladder Cancer Susceptibility in a Chinese Population . Genetic Testing and Molecular Biomarkers, 15(1–2), 85–88. doi:10.1089/gtmb.2010.0162
• Zhang, Z. L., Zhou, M. L., Tang, Y., Li, F. L., Tang, Y. X., Shao, J. R., Wu, Y. M. (2012). Bioactive compounds in functional buckwheat food. Food Research International, 49(1), 389–395. doi:10.1016/j.foodres.2012.07.035
• Zheng, C., Hu, C., Ma, X., Peng, C., Zhang, H. ve Qin, L. (2012). Cytotoxic phenylpropanoid glycosides from Fagopyrum tataricum (L.) Gaertn. Food Chemistry, 132(1), 433–438. doi:10.1016/j.foodchem.2011.11.017
• Zhu, F. (2016a). Buckwheat starch: Structures, properties, and applications. Trends in Food Science and Technology, 49, 121–135. doi:10.1016/j.tifs.2015.12.002
• Zhu, F. (2016b). Chemical composition and health effects of Tartary buckwheat. Food Chemistry, 203, 231–245. doi:10.1016/j.foodchem.2016.02.050