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Breeding Buckwheat for Nutritional Quality

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A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Plant Nutrition".

Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 35559

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Prof. Dr. Mateja Germ

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Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Sl-1000 Ljubljana, Slovenia
Interests: macrophytes; bioindication; environmental parameters; rivers; lakes
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Dr. Aleksandra Golob

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Department of Biology, University of Ljubljana, Biotechnical Faculty, SI-1000 Ljubljana, Slovenia
Interests: plant ecology; buckwheat; plant stress
Special Issues, Collections and Topics in MDPI journals

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Dear colleague,

Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) have traditionally been used in human nutrition. Efforts have been made to improve the nutritional value of buckwheat by breeding. Flavonoids and other phenolic substances from buckwheat are important to preserving health; however, they may negatively affect the digestion of protein and starch in common and Tartary buckwheat. Digestion-resistant peptides are largely responsible for the elimination of bile acid in humans. Breeding that diminishes the concentration of polyphenols and anti-nutritional substances might have detrimental effects on the resistance of plants to pests, diseases, and UV radiation. Bread and pasta from both species of buckwheat are popular dishes. During dough-making, most of the rutin is degraded to quercetin by rutin-degrading enzymes. The new trace-rutinosidase variety of Tartary buckwheat makes it possible to make bread with a considerable amount of rutin and that preserves the initial amount of rutin in the grains. Breeding common and Tartary buckwheat for embryos with a larger size would make it possible to increase the amounts of protein, rutin, and essential minerals in buckwheat grains.

Prof. Dr. Mateja Germ
Dr. Aleksandra Golob
Guest Editors

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Keywords

common buckwheat
tartary buckwheat
nutrition
digestion-resistant peptides
polyphenols
flavonoids
rutin
digestion-resistant starch
amylose
amylopectin
allergy

Published Papers (10 papers)

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19 pages, 4052 KiB

Open AccessArticle

Breeding Buckwheat for Nutritional Quality in the Czech Republic

by Dagmar Janovská, Michal Jágr, Pavel Svoboda, Václav Dvořáček, Vladimir Meglič and Petra Hlásná Čepková

Plants 2021, 10(7), 1262; https://doi.org/10.3390/plants10071262 - 22 Jun 2021

Cited by 14 | Viewed by 2660

Abstract

Buckwheat is a nutritionally valuable crop, an alternative to common cereals also usable in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources. The main objective of this work was to evaluate selected phenotypic and morphological traits using international buckwheat descriptors, including total phenolic content and antioxidant activity, on a unique set of 136 common buckwheat accessions grown in 2019–2020 under Czech Republic conditions. In addition, UHPLC-ESI- MS/MS was used to analyze a wide spectrum of 20 phenolic compounds in buckwheat seeds, including four flavanols, three phenolic acids, seven flavonols, four flavones, and two flavanones. Significant differences among years and genotypes were observed for morphological traits (plant height and 1000-seed weight) and antioxidant activity, as well as levels of observed chemical compounds. Antioxidant activity, crude protein content, plant height and rutin content were characterized by higher mean values in 2020 than in 2019 and vice versa for total polyphenol content and 1000-seed weight. Crude protein content was the most stable across years, while total polyphenol content and rutin content varied greatly from year to year. The most abundant phenolic compounds were rutin, hyperoside, epicatechin, catechin, vitexin, isovitexin, orientin and isoorientin. Protein content was negatively correlated with plant height, catechin and epicatechin content. On the other hand, AA and TPC were positively correlated with rutin, hyperoside and chlorogenic acid. Five accessions showed high stability of the evaluated traits under changing conditions within both years of observation. These materials can be used in breeding programmes aimed at improving buckwheat genotypes with emphasis on quality traits. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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13 pages, 331 KiB

Open AccessArticle

Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (Fagopyrum esculentum Moench)

by Alena Vollmannová, Janette Musilová, Judita Lidiková, Július Árvay, Marek Šnirc, Tomáš Tóth, Tatiana Bojňanská, Iveta Čičová, Ivan Kreft and Mateja Germ

Plants 2021, 10(6), 1142; https://doi.org/10.3390/plants10061142 - 03 Jun 2021

Cited by 18 | Viewed by 2912

Abstract

Common buckwheat (Fagopyrum esculentum Moench) is a valuable source of proteins, B vitamins, manganese, tryptophan, phytochemicals with an antioxidant effect, and the natural flavonoid rutin. Due to its composition, buckwheat supports the human immune system, regulates blood cholesterol, and is suitable for patients with diabetes or celiac disease. The study aimed to compare the allocation of selected phenolic acids (neochlorogenic acid, chlorogenic acid, trans-caffeic acid, trans-p-coumaric acid, trans-sinapic acid, trans-ferulic acid) and flavonoids (rutin, vitexin, quercetin, kaempferol) in the leaves, flowers, and grain of buckwheat cultivars of different origin. The content of individual phenolics was determined by the HPLC-DAD method. The results confirmed the determining role of cultivar on the relative content of chlorogenic acid, trans-caffeic acid, trans-sinapic acid, vitexin, and kaempferol in buckwheat plants. A significantly negative correlation among concentrations of phenolic acids in different common buckwheat plant parts shows that there are different mechanisms of genetic influences on the concentration of phenolic substances in common buckwheat flowers, leaves, and grain. These differences should be taken into account when breeding buckwheat for a high concentration of selected phenolic substances. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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13 pages, 2357 KiB

Open AccessFeature PaperArticle

Bioactive Compounds in Different Buckwheat Species

by Grażyna Podolska, Elżbieta Gujska, Joanna Klepacka and Edyta Aleksandrowicz

Plants 2021, 10(5), 961; https://doi.org/10.3390/plants10050961 - 12 May 2021

Cited by 18 | Viewed by 2676

Abstract

The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conducted on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), following randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentum. Ferulic and coumaric acids were prominent in the Kora and Panda cultivars, however vanillic and syringic acids accumulated more in Green Corolla and Red Corolla. The common buckwheat seeds contained more Cu, Mn, and Mg and less Ca than tartary buckwheat. Moreover Fagopytum esculentum genotype contains more protein compared to Fagopyrum tataricum. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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18 pages, 3086 KiB

Open AccessEditor’s ChoiceArticle

Cold Plasma Affects Germination and Fungal Community Structure of Buckwheat Seeds

by Jure Mravlje, Marjana Regvar, Pia Starič, Miran Mozetič and Katarina Vogel-Mikuš

Plants 2021, 10(5), 851; https://doi.org/10.3390/plants10050851 - 23 Apr 2021

Cited by 27 | Viewed by 4048

Abstract

Crop seeds are frequently colonised by fungi from the field or storage places. Some fungi can cause plant diseases or produce mycotoxins, compromising the use of seeds as seeding material, food or feed. We have investigated the effects of cold plasma (CP) on seed germination and diversity of seed-borne fungi in common and Tartary buckwheat. The seeds were treated with CP for 15, 30, 45, 60, 90, and 120 s in a low-pressure radiofrequency system using oxygen as the feed gas. The fungi from the seed surface and fungal endophytes were isolated using potato dextrose agar plates. After identification by molecular methods, the frequency and diversity of fungal strains were compared between CP treated and chemically surface-sterilised (30% of H₂O₂) seeds. CP treatments above 60 s negatively affected the germination of both buckwheat species. A significant reduction in fungal frequency and diversity was observed after 90 s and 120 s in common and Tartary buckwheat, respectively. The filamentous fungi of genera Alternaria and Epicoccum proved to be the most resistant to CP. The results of our study indicate that CP treatment used in our study may be applicable in postharvest and food production, but not for further seed sowing. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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11 pages, 648 KiB

Open AccessArticle

Comparison of Plant Morphology, Yield and Nutritional Quality of Fagopyrum esculentum and Fagopyrum tataricum Grown under Field Conditions in Belgium

by Lauranne Aubert, Christian Decamps, Guillaume Jacquemin and Muriel Quinet

Plants 2021, 10(2), 258; https://doi.org/10.3390/plants10020258 - 28 Jan 2021

Cited by 15 | Viewed by 2801

Abstract

Buckwheat is a pseudocereal with high nutritional and nutraceutical properties. Although common buckwheat (Fagopyrum esculentum) is the main cultivated species, Tartary buckwheat (Fagopyrum tataricum) is gaining interest. In this paper, we compared plant growth, yield-related parameters and seed nutritional qualities of two varieties of F. esculentum and F. tataricum under field conditions in Belgium. Fagopyrum esculentum flowered earlier, produced less nodes, less branches, less inflorescences, but more flowers per inflorescence than F. tataricum. The yield was higher in F. tataricum, while the thousand-grain weight was higher in F. esculentum. Yield ranged between 2037 kg/ha and 3667 kg/ha depending on the species and year. Regarding nutritional qualities, seeds of F. esculentum contained more proteins (15.4% vs. 12.8%) than seeds of F. tataricum although their amino acid profile was similar. Seeds of F. esculentum contained also more Mg (1.36 vs. 1.15 mg/g dry weight (DW)) and less Fe (22.9 vs. 32.6 µg/g DW) and Zn (19.6 vs. 24.5 µg/g DW) than F. tataricum. The main difference between seed nutritional quality was the concentration of flavonoids that was 60 times higher in F. tataricum than in F. esculentum. Both species grow well under Belgian conditions and showed good seed quality. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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Review

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22 pages, 1155 KiB

Open AccessReview

Biotechnological Methods for Buckwheat Breeding

by Zlata Luthar, Primož Fabjan and Katja Mlinarič

Plants 2021, 10(8), 1547; https://doi.org/10.3390/plants10081547 - 28 Jul 2021

Cited by 11 | Viewed by 3406

Abstract

The Fagopyrum genus includes two cultivated species, namely common buckwheat (F. esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.), and more than 25 wild buckwheat species. The goal of breeders is to improve the properties of cultivated buckwheat with methods of classical breeding, with the support of biotechnological methods or a combination of both. In this paper, we reviewed the possibility to use transcriptomics, genomics, interspecific hybridization, tissue cultures and plant regeneration, molecular markers, genetic transformation, and genome editing to aid in both the breeding of buckwheat and in the identification and production of metabolites important for preserving human health. The key problems in buckwheat breeding are the unknown mode of inheritance of most traits, associated with crop yield and the synthesis of medicinal compounds, low seed yield, shedding of seeds, differential flowering and seed set on branches, and unknown action of genes responsible for the synthesis of buckwheat metabolites of pharmaceutical and medicinal interest. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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10 pages, 1147 KiB

Open AccessFeature PaperReview

Breeding of Buckwheat for Usage of Sprout and Pre-Harvest Sprouting Resistance

by Tatsuro Suzuki, Takahiro Hara and Kenjiro Katsu

Plants 2021, 10(5), 997; https://doi.org/10.3390/plants10050997 - 17 May 2021

Cited by 5 | Viewed by 2896

Abstract

Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young seedling. For these foods, sprouting is an important characteristic that affects food quality. For foods made from buckwheat flour, pre-harvest sprouting may decrease yield, which also leads to the deterioration of noodle quality. Breeding buckwheat that is resistant to pre-harvest sprouting is therefore required. Germination and subsequent growth are also important characteristics of the quality of sprouts. Although buckwheat sprouts are the focus because they contain many functional compounds, such as rutin, several problems have been noted, such as thin hypocotyls and husks remaining on sprouts. To date, several new varieties have been developed to resolve these quality issues. In this review, we summarize and introduce research on the breeding of buckwheat related to quality, sprouting and subsequent sprout growth. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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8 pages, 399 KiB

Open AccessReview

Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis

by Tatsuro Suzuki, Toshikazu Morishita, Takahiro Noda, Koji Ishiguro, Shiori Otsuka and Kenjiro Katsu

Plants 2021, 10(4), 791; https://doi.org/10.3390/plants10040791 - 16 Apr 2021

Cited by 19 | Viewed by 2914

Abstract

Buckwheat (Fagopyrum esculentum) is recognized as an important traditional crop in some regions, and its taste is an important characteristic. Of the three cultivated buckwheat species, Tartary buckwheat (Fagopyrum tataricum) and perennial buckwheat (Fagopyrum cymosum) have strong bitterness in their seeds, which has prevented the wider use of the seeds of these varieties. In Tartary buckwheat, some studies have focused on the cause of strong bitterness generation. Tartary buckwheat seeds contain large amounts of the functional compounds rutin and rutinosidase, and rutin hydrolysis by rutinosidase has been found to be the trigger of rutin hydrolysis. Therefore, a variety with only a trace of rutinosidase and with reduced bitterness is required. The rutinosidase in Tartary buckwheat seeds consists of two major isozymes with very similar enzymatic characteristics, which can hydrolyze flour rutin within several minutes after the addition of water. Recently, the trace-rutinosidase variety Manten-Kirari in Tartary buckwheat was developed. The trace-rutinosidase characteristics were dominated by a single recessive gene. In ‘Manten-Kirari’ dough and foods, such as breads, confectionaries, and noodles, the rutin residual ratio was higher and bitterness was reduced compared to that of the normal-rutinosidase variety. In this review, we summarize the detailed research on the breeding of buckwheat related to reducing bitterness and rutin hydrolysis. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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14 pages, 18989 KiB

Open AccessReview

Tartary Buckwheat in Human Nutrition

by Zlata Luthar, Aleksandra Golob, Mateja Germ, Blanka Vombergar and Ivan Kreft

Plants 2021, 10(4), 700; https://doi.org/10.3390/plants10040700 - 05 Apr 2021

Cited by 46 | Viewed by 5788

Abstract

Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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10 pages, 260 KiB

Open AccessReview

A Review on Epidemiological and Clinical Studies on Buckwheat Allergy

by Dan Norbäck and Gunilla Wieslander

Plants 2021, 10(3), 607; https://doi.org/10.3390/plants10030607 - 23 Mar 2021

Cited by 23 | Viewed by 3814

Abstract

Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Exposure can occure when eating buckwheat food (food allergen), when producing or handling buckwheat food (occupational exposure) or when sleeping on buckwheat husk pillows (houeshold environmental exposure). Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020. Result: A number of allergenic proteins have been identified in common buckwheat (e.g., Fag e 1, Fag e 2 and Fag e 3) and in tartary buckwheat (e.g., Fag t 1, Fag t 2, Fag t 3). Clinically relevant cross-reactivity has been described between buckwheat and peanut, latex, coconut, quinoa, and poppy seed. The prevalence of buckwheat allergy in the population can be estimated as 0.1–0.4% in Japan, Korea and buckwheat consuming areas of China. Among patients in allergy clinics in different countries, 2–7% has confirmed buckwheat allergy. School studies from Japan and Korea found 4–60 cases of buckwheat-related anaphylaxis per 100,000 school children. The incidence of severe allergic reactions to buckwheat, including anaphylaxis, can be estimated as 0.1–0.01 cases per 100,000 person-years. Conclusions: Buckwheat allergy is a neglected allegy deserving further attention but severe allergic reactions are rare. Full article

(This article belongs to the Special Issue Breeding Buckwheat for Nutritional Quality)

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