Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia.
Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia.
Int J Mol Sci. 2022 Apr 1;23(7):3923. doi: 10.3390/ijms23073923.
Tartary buckwheat ( 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.
鞑靼荞麦（Gaertn.）生长在东亚和中亚（中国喜马拉雅地区、尼泊尔、不丹和印度）以及中欧和东欧（卢森堡、德国、斯洛文尼亚和波斯尼亚和黑塞哥维那）。它以其高浓度的芦丁和其他酚类代谢物而闻名。除了谷物，鞑靼荞麦的其他地上部分也含有芦丁。荞麦粉与水混合后，在荞麦粉-水混合物中会得到类黄酮槲皮素，这是芦丁被rutinosidase 降解的结果。热水或蒸汽加热会使荞麦粉和面团中的芦丁降解酶失活。荞麦蛋白消化率低是由于酚类物质含量高。酚类物质摄入后吸收较低，因此摄入后，它们会在胃肠道中停留一段时间。它们可以抑制酶的活性，降解蛋白质和其他食物成分。在普通荞麦和鞑靼荞麦中，芦丁和槲皮素与蛋白质和淀粉分子的复合作用会影响体外消化率以及抗性淀粉和慢消化蛋白的出现。慢消化淀粉和蛋白质对荞麦产品的功能和促进健康特性很重要。
