Search

Tartary buckwheat is rich in rutin, quercetin, and other flavonoids, which exert prominent effects by inhibiting non-enzymatic glycosylation. In this study, an in vitro non-enzymatic glycosylation model was established, and the inhibitory effects of rutin and quercetin on the early, middle, and late products of non-enzymatic glycosylation were determined. Furthermore, their effects on the formation of advanced glycation end products (AGEs) and on protein functional groups and secondary structure were analyzed. These findings provided a theoretical basis for further investigation of the mechanism via which Tartary buckwheat's rutin and quercetin inhibited non-enzymatic glycosylation. The results showed that rutin and quercetin inhibited the formation of fructosamine, dicarbonyl compounds, and fluorescent AGE in a concentration-dependent manner. Rutin and quercetin exhibited antioxidant activity and could reduce the formation of protein oxidation products. The highest clearance rates for DPPH and ABTS

Due to its ornamental, edible, and medicinal value, Hemerocallis has been historically loved and used in China. However, the current understanding of the aromatic profiles of this flower is rather limited. This work aimed to evaluate and classify the aromatic profiles of Hemerocallis flowers from 10 cultivars, the volatiles of which were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. Sensory evaluation, odor activity value and relative odor activity value calculations, and chemometric analysis were also performed, the result showed that a total of 81 volatile components were identified. Linalool, 3-furanmethanol, indole, phenylacetonitrile, nerolidol, benzaldehyde, nonanal, geranial, (E)-β-ocimene, and volatile components specific to the different types were found to have an essential role in identifying these 10 varieties. The findings presented in this thesis add to our understanding of Hemerocallis.

The purpose of this study was to evaluate the effects of ultra-high pressure (UHP) pretreatment on the buckwheat globulin and the regulation of lipid metabolism disorder by its enzymatic hydrolysates (BGH). Buckwheat globulin hydrolysates pretreated by ultra-high pressure (UBGH) can significantly reduce the levels of total triglyceride (TG) and total cholesterol (TC) in model cells (MOD), significantly inhibit lipid accumulation and steatosis. In addition, UBGH can significantly reduce the content of malondialdehyde (MDA), increase the activity of total superoxide dismutase (T-SOD) and total antioxidant capacity (T-AOC), thus reducing the vicious cycle of lipid metabolism disorder caused by oxidative stress. RT-PCR and western blotting analysis showed that after UBGH intervention, compared with the MOD group, the mRNA expression levels of liver lipid and cholesterol metabolism related genes were significantly changed. UBGH significantly increased PPARα and LXRα and decreased SREBP2 mRNA expression. Therefore, UHP technology could enhance the regulatory effect of BGH on lipid metabolism disorder.

Tartary buckwheat is rich in flavonoids and starch, and the interaction between these two components affects the structural and digestive properties of the food product. In this study, we analyze the effects of thermal gelatinization (GT), ultrasonic treatment (UT), and high hydrostatic pressure treatment (HHP) on the compounding degree of starch and flavonoids in Tartary buckwheat and on the properties of the starch/flavonoid complex system (HBS-BF). Based on scanning electron microscope (SEM) and X-ray diffraction (XRD) analyses, the surface of HBS-BF becomes rough after GT or UT, and many small cavities appear. Comparatively, HHP treatment is less damaging to HBS-BF. Moreover, HHP maintains the original A-type crystal morphology of buckwheat starch in HBS-BF, whereas GT and UT change to V-type. Repeated HHP further improves the crystallinity and digestion resistance of HBS-BF. According to the recorded Fourier transform infrared (FT-IR) spectra, HBS-BF by different methods does not exhibit new covalent bonds. Practical application: The results reported herein promote the application of Tartary buckwheat starch and flavonoids in the food industry by providing a theoretical basis for the development of starch anti-digestion mechanisms and the preparation of resistant starch.