타타리메밀싹의 루틴 함량 향상을 위한 LED 광량 효과와 항산화 활성

신지영(Jiyoung Shin),강민재(Min-jae Kang),김현정(Hyeon-jeong Kim),박지인(Ji-In Park),양지영(Ji-young Yang),김군도(Gun-Do Kim) 한국생명과학회 2018 생명과학회지 Vol.28 No.8

본 연구는 메밀의 발아 조건을 달리하여 메밀싹에서 생리활성 물질인 루틴의 함량을 높이고자 하였다. 가장 많이 재배되는 일반메밀과 타타리메밀을 이용하였고, 두 종자의 루틴 함량을 비교한 결과, 타타리메밀의 루틴 함량이 487 ppm으로 일반메밀과 비교하여 약 36배 높게 나타났다. 발아 후 싹으로 성장에 따른 루틴 함량을 분석한 결과, 일반메밀과 타타리메밀의 싹 모두 길이 생장에 따라서 루틴 함량도 증가하는 경향을 나타내었다 또한, 발아 및 싹의 성장 시에 빛을 조사한 일반메밀과 타타리메밀의 싹은 루틴 함량이 빛을 조사하지 않은 경우에 비해 상대적으로 높았다. 타타리메밀의 경우 10 cm 이상의 싹은 4,579 ppm(빛을 조사하지 않은 경우), 5,160 ppm(빛을 조사한 경우)로 나타났다. 메밀싹의 성장 시에 빛이 루틴의 합성에 영향을 끼지는 것으로 판단되었다. 이에 LED 빛의 세기를 2,000 Lux에서 22,000 Lux까지 점차 증가시키면서 타타리메밀싹을 제조하였고, 가장 높은 세기인 22,000 Lux에서 가장 높은 루틴 함량을 가졌다. 타타리메밀싹의 열수 추출물은 85.47 ppm, 에탄올 추출물의 경우에는 1,225.85 ppm의 루틴 함량을 나타내었다. 14,000 Lux까지는 급격하게 루틴 함량이 증가하였으나, 그 후에는 증가 폭이 줄어들어 메밀싹은 14,000 Lux에서 10 cm 이상 성장한 것이 최적의 루틴을 포함하는 메밀싹 제조에 가장 적합하다고 판단되었다. 열처리(70~90℃의 온도 범위)를 한 추출물의 루틴 함량이 미처리군과 비교하여 유의적인 차이를 나타내지 않았다. 이 결과 메밀에서 추출한 루틴은 열안정성을 가진다고 판단되었다. This study aimed to enhance rutin contents by controlling germination condition for manufacturing buckwheat sprouts. Two kinds of buckwheat, a common buckwheat (Fagopyrum esculentum Moench) and a tartary buckwheat (Fagopyrum tataricum Gaertner) were used. By comparing the rutin content of two buckwheats, tartary buckwheat was 487 ppm, about 36 times higher than common buckwheat. Both common buckwheat and tartary buckwheat which germinated and grew under the light had higher rutin content relatively. In case of tartary buckwheat, rutin content of over 10 cm sprout was 4,579 ppm (without the light), and 5,160 ppm (with the light). Furthermore, tartary buckwheat was germinated and grew under different light strengths from 2,000 to 22,000 Lux. The rutin contents of tartary buckwheat sprout that was grown under the 22,000 Lux light was the highest. The rutin content was increased dramatically at 14,000 Lux of light. From 14,000 to 22,000 Lux, there was a little change on rutin content. Therefore, the condition of 14,000 Lux light was determined optimal for manufacturing tartary buckwheat sprouts. Also, rutin contents of extracts treated with 60, 70, 80 and 90℃ during different time had no significant difference. Therefore, rutin of tartary buckwheat sprout extract had thermostability up to 90℃.

일반 메밀과 쓴 메밀 가루를 첨가한 찜 케이크의 품질 특성

조은자,김운진,양미옥,Cho, Eun-Ja,Kim, Woon-Jin,Yang, Mi-Ok 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

제주산 흑메밀 첨가에 따른 유화형 닭고기 소시지의 항산화 활성 및 이화학 특성 관찰

현지은,김학연,천지연 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.2

This study examined the effects of Tartary buckwheat (Fagopyrum tataricum) powder on the physicochemical properties and antioxidant activity of chicken meat emulsion-type sausage. The Tartary buckwheat was useful for increasing the pH from 6.21 to 6.34, which helped improve the water holding capacity of chicken meat emulsion-type sausage. Moreover, the hardness of the chicken meat emulsion-type sausage increased with increasing amount of Tartary buckwheat. The antioxidant activity of the chicken meat emulsion-type sausage was improved by adding Tartary buckwheat according to the 1,1-diphenyl-2-picrylhydrazyl assay and ferric-ion reducing antioxidant power (FRAP) assay. In particular, significant difference depending on the amount of Tartary buckwheat was observed in the FRAP assay. The thiobarbituric acid value of all treatments was less than 0.15 MDA mg/kg, which indicates its safety as a meat product. In this study, the application of Tartary buckwheat was effective in improving the physicochemical properties and antioxidant activity of chicken meat emulsion-type sausage. Nevertheless, an examination of the inhibition of lipid oxidation by the Tartary buckwheat antioxidant activity will be needed to determine the certain storage period. 흑메밀은 단메밀에 비해 식품에 대한 활용도가 거의 없는 실정인데, 본 연구는 흑메밀 특유의 항산화 특성을 알아보기 위해 흑메밀 분말 첨가량에 따른 유화형 닭고기 소시지의 이화학적 품질 특성 및 항산화 효과를 관찰하였다. 흑메밀 분말 첨가 유화형 닭고기 소시지의 pH는 6.21~6.34로 흑메밀 분말의 첨가량 증가에 따라 pH가 유의적으로 증가하였으며, 유화형 닭고기 소시지의 보수력을 향상시키는 데 영향을 주었다. 또한 흑메밀 분말의 첨가는 경도를 증가시켜 소시지의 조직감에 변화를 주었다. 흑메밀 분말을 첨가했을 때 유화형 닭고기 소시지의 항산화능을 관찰한 결과 DPPH 라디칼 소거능 분석에서는 첨가량에 따른 유의적인 차이를 보이지 않았지만 10 ppm ascorbic acid와 비교할만한 DPPH 라디칼 소거능을 나타냈고, FRAP assay에서는 흑메밀 분말 첨가량 증가에 따라 유의적으로 항산화능이 증가하였다. TBA가 분석 결과 모든 처리구에서 0.4 MDA mg/kg 이하의 수준을 나타내어 지방산패로부터 안전한 품질을 보였다. 본 연구를 통해 흑메밀 분말의 첨가는 유화형 닭고기 소시지의 이화학적 품질 향상 및 항산화 활성 증진하는 데 효과적인 것을 알 수 있었다.

타타리메밀싹 발효추출물의 영양성분 및 생리활성

장광진,서건식,김양식,황대선,박종인,박정자,박병재,박철호,이만휘,임용섭 한국자원식물학회 2010 한국자원식물학회지 Vol.23 No.2

본 연구에서는 타타리메밀싹을 이용한 고부가가치 가공상품을 개발하기 위하여 타타리메밀싹 발효추출물의 영양성분과 생리활성을 검정하였다. 일반 영양성분분석에서는 메밀싹 발효추출물은 단백질, 나트륨, 아연, 마그네슘에서 약간 높은 함량을 보였으나, 메밀전초 발효추출물은 나머지 무기물과 비타민에서 높게 나타났다. 동물실험을 통한 항당뇨 및 혈중지질에 관한 생리활성 검정 결과, 메밀싹 발효추출물이 짧은 기간의 실험임에도 불구하고 혈중 LDL-cholesterol의 수치를 낮추고, HDL-cholesterol의 수치를 올려주어 혈중 total lipid를 낮추는 것을 알 수 있었다. 또한 동맥경화지수인 atherogenic index의 감소를 나타내었다. 이상의 결과를 종합해 볼 때 타타리메밀싹의 발효추출물은 혈중 지질의 개선을 통해 순환기 질환에 효과를 줄 수 있다는 가능성을 제시하였다. 하지만 제품화하여 메밀의 새로운 수요창출 및 부가가치를 높이기 위해서는 장기적인 동물실험 및 제품이 갖추어야 할 조건에 대한 관능검사 등 추가적인 연구를 필요로 한다. Tartary buckwheat has potential as a source of functional food because it contains a number of bioactive compounds such as rutin, catechin and so on. This study was conducted to determine the possibility of development of processed products extracted from sugar-treated sprouts of tartary buckwheat. By using undiluted solution extracted from sprouts of tartary buckwheat, we analyzed their nutrition components and did in vivo experiment to find out pharmaceutical effects. In an experiment using mice, we administered various concentration of buckwheat to induced diabetic mellitus mice for 1 weeks. As a result, the fermented extract from buckwheat sprouts effected finely on lowering blood sugar and decreased LDL-cholesterol and total lipid level but increased HDL-cholesterol level. Key words : Tartary buckwheat, Buckwheat sprouts, Lutin, LDL and HDL-cholesterol, Total lipid.

한국산 단메밀과 쓴메밀의 발아 중 Flavonoid 성분 변화

임지원,김철재 숙명여자대학교 건강·생활과학연구소 2009 生活科學硏究誌 Vol.- No.25

This study was to investigate the differences in chemical composition between domestic common and tartary buckwheat(Dawon and Daikwan3-3) by cultivating at 1, 4, 7, 8, and 10 days in the total darkness. Proximate composirion did not differ significantly during the germination period. However, total amounts of phenol in tartarybuckwheat seeds and its sprouts were higher than those of common buckwheat. Rutin and quercetin were analyzed in seeds and sprouts by high-performance liquid chromatography(HPLC). The amount of rurin in tartary buckwhear seeds before germination was 10.26 mg/100g, which was higher than that of common buckwheat seeds. And it was then increased to 1,743.16 mg/100g at 7 days, which was the highest amount during germination period and was also about 169 times higher than that of seeds. The amount of quercetin in tartary buckwheat seeds before germination was 3.96 mg/100g and it was increased to 431.83 mg/100g after 7 days. The result showed that tartary buckwheat Daikwan3-3 is a good source of rutin and queretin rather than common buckwheat. It also strongly supported that use of buckwheat sprouts instead of seeds specially from tartary buckwheat as functional foods as well as the raw material for their processed foods have a new aspect.

Characterization of Genes for a Putative Hydroxycinnamoyl-coenzyme A Quinate Transferase and <i>p</i>-Coumarate 3′-Hydroxylase and Chlorogenic Acid Accumulation in Tartary Buckwheat

Kim, Yeon Bok,Thwe, Aye Aye,Kim, Ye Ji,Li, Xiaohua,Kim, Haeng Hoon,Park, Phun Bum,Suzuki, Tastsuro,Kim, Sun-Ju,Park, Sang Un American Chemical Society 2013 Journal of agricultural and food chemistry Vol.61 No.17

<P>Tartary buckwheat (Fagopyrum tataricum Gaertn.) contains a high level of flavonoid compounds, which have beneficial and pharmacological effects on health. In this study, we isolated full-length cDNAs encoding hydroxycinnamoyl-coenzyme A quinate hydroxycinnamoyltransferase (HQT) and <I>p</I>-coumarate 3′-hydroxylase (C3H), which are involved in chlorogenic acid (CGA) biosynthesis. We examined the expression levels of HQT and C3H using real-time RT-PCR in different organs and sprouts of two tartary buckwheat cultivars (Hokkai T8 and T10) and analyzed CGA content using high-performance liquid chromatography. Among the organs, the flowers in both cultivars showed the highest levels of CGA. We concluded that the expression pattern of <I>FtHQT</I> and <I>FtC3H</I> did not match the accumulation pattern of CGA in different organs of T8 and T10 cultivars. Gene expression and CGA content varied between the cultivars. We presume that <I>FtHQT</I> and <I>FtC3H</I> levels might be controlled by multiple metabolic pathways in different organs of tartary buckwheat. Probably, <I>FtC3H</I> might have a greater effect on CGA biosynthesis than <I>FtHQT</I>. Our results will be helpful for a greater understanding of CGA biosynthesis in tartary buckwheat.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2013/jafcau.2013.61.issue-17/jf4000659/production/images/medium/jf-2013-000659_0005.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/jf4000659'>ACS Electronic Supporting Info</A></P>

타타리메밀 당절임 추출음료의 성분 및 약리효능

박정자,장광진,서건식,이희선,이건순,박철호,이만휘,Park, J.J.,Chang, K.J.,Seo, G.S.,Lee, H.S.,Lee, G.S.,Park, C.H.,Lee, M.H. 국립한국농수산대학교 교육개발센터 2008 현장농업연구지 = Journal of practical agricultural resear Vol.10 No.1

Tartary buckwheat is one of specialized plants in Pyeongchang county, Korea and contains rutin much more than common buckwheat. Rutin is a kind of flavonoid (polyphenol compound) that has effects on blood vascular disease, strengthen capillary, and anti-inflammatory effect. This study was conducted to determine the possibility of development of beverage extracted from sugar-treated plants and sprouts of tartary buckwheat. By using two types of undiluted solution extracted from plant and sprouts of tartary buckwheat, we analyzed their nutrition components and did experiment on mice to find out pharmaceutical effects. In an experiment on mice, we administered various concentration of buckwheat to induced diabetic mellitus mice for 1 weeks. As a result, the buckwheat effected finely on lowering blood sugar and decreased LDL-cholesterol and total lipid level but increased HDL-cholesterol level.

단메밀과 쓴메밀의 ITS 염기서열 기반 식별마커

오대주 ( Oh Dae-ju ),현호봉 ( Hyun Ho-bong ),임태준 ( Lim Tae-joon ),윤선아 ( Yoon Seon-a ),함영민 ( Ham Young-min ),윤원종 ( Yoon Weon-jong ),양우삼 ( Yang Woo-sam ),정용환 ( Jung Yong-hwan ) 한국유기농업학회 2018 韓國有機農業學會誌 Vol.26 No.4

We analyzed the nuclear ribosomal internal transcribed spacer (ITS) sequence of common buckwheat, Fagopyrum esculentum and tartary buckwheat, F. tataricum. The diversity of the nucleotides and haplotypes, Tajima’s D, and Fu’s Fs was analyzed and compared among the varieties of common buckwheat and tartary buckwheat. The diversity of nucleotides and haplotypes indicated that the buckwheat populations had undergone rapid population expansion but D and Fs did not support their expansion statistically. The phylogenetic analysis of ITS sequences did not clearly establish the phylogenetic relationships between the varieties of common buckwheat. The In/Del sequence of ITS-1 region could, therefore, be used as a DNA marker to distinguish raw or manufactured products derived from common buckwheat and tartary buckwheat.

Silicon biostimulant enhances the growth characteristics and fortifies the bioactive compounds in common and Tartary buckwheat plant

Md Obyedul Kalam Azad,박범선,Md. Adnan,Mateja Germ,Ivan Kreft,우선희,박철호 한국작물학회 2021 Journal of crop science and biotechnology Vol.24 No.1

Silicon is a potential biostimulant that has been used to enhance the yield and quality of plant products. Therefore, we aimed to evaluate the eff ect of soluble silicon on the growth characteristics and bioactive compounds content of common and Tartary buckwheat. The silicon was applied with three different doses such as low, medium, and high three times after 3 weeks of buckwheat sowing at 10 days interval. The control was done without the application of silicon. It is observed that silicon has a significant influence on having identical inclination on growth and bioactive compounds accumulation in both buckwheat cultivars. Our study showed an interesting result that lower doses of silicon enhance the growth characteristics, total and single phenolic substances (syringic acid, 4 hydroxy benzoic acid, ferulic acid), total flavonoids, rutin, quercetin content, and antioxidant capacity in common buckwheat, on the other hand, higher doses of silicon favor for Tartary buckwheat. Moreover, further investigation is needed to evaluate the optimal dose and mode of action of silicon for the enhancement of growth and phytochemical content in buckwheat plants.

온도 및 일장처리가 쓴메밀(Fagopyrum tataricum)의 생육에 미치는 영향

박병재,장광진,박철호,박종인 한국자원식물학회 2004 한국자원식물학회지 Vol.17 No.3

This study was carried out to investigate the effects of temperature and photoperiod onthe growth of Fagopyrum tataricum. It showed a tendency to promote the germination rateand plant height of tartary buckwheat under high temperature. Plant height and number ofleaves were promoted in the order of 25>20>15>30℃ under the different temperature after30 days of the planting. In the 10, 12, 14hr photoperiods at 20℃, plant height, number ofleaves and dry weight were increased as much as photoperiod became long except by 16hr.Rutin contents was not regular both common and tartary buckwheat under thephotoperiods. The rutin content in leaves was higher than stem. Compared to yield oftartary and common buckwheat, plant height, number of leaves, number of branch andstem diameter of tartary buckwheat increased more than common buckwheat. Especially,number of leaves was increased about 2.5 times more than common buckwheat. And therewas a difference in about 2.1 times in grain weight and about 5.4 times in number of grains.Rutin content was 1469.8mg/100g in grain of tartary buckwheat. It was about 60 timeshigher than 22mg/100g in grain of common buckwheat.