苦荞中活性物质及其保健功效研究进展
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摘要
苦荞是中国一种传统的农作物,含有多酚、蛋白质和多糖等多种生物活性物质,以黄酮含量高而出名。这些活性物质通过自身性质特点和彼此间的相互作用,使得苦荞表现出抗氧化、抗癌、降血压、降血糖和降胆固醇等多种健康益处。因此,苦荞已成为一种重要的保健食品原料,逐渐被人们所了解和接受。本文主要从苦荞的活性物质和保健功效两方面出发,深层次探讨研究国内外苦荞中活性物质和保健功效的研究现状,以期为苦荞进一步的开发与利用提供参考。
Tartary buckwheat is a traditional Chinese crop that contains a variety of biologically active substances,including polyphenols,proteins,polysaccharides,and so on,of which is known for the high flavonoid contents. Tartary buckwheat exhibits a variety of health benefits such as antioxidant activity,anti-cancer,anti-hypertension,hypoglycemic effect and cholesterol-lowering,through the nature of active substances and their interaction with each other. Tartary buckwheat has become an important health food raw material,which is gradually understood and accepted by people. This paper mainly seeked to explore deeply tartary buckwheat from the two aspects of tartary buckwheat active substances and health effects. In order to provide reference for the further development and utilization of bitter buckwheat,it reviewed the research status of active substances and health effects in bitter buckwheat at home and abroad.
Tartary buckwheat is a traditional Chinese crop that contains a variety of biologically active substances,including polyphenols,proteins,polysaccharides,and so on,of which is known for the high flavonoid contents. Tartary buckwheat exhibits a variety of health benefits such as antioxidant activity,anti-cancer,anti-hypertension,hypoglycemic effect and cholesterol-lowering,through the nature of active substances and their interaction with each other. Tartary buckwheat has become an important health food raw material,which is gradually understood and accepted by people. This paper mainly seeked to explore deeply tartary buckwheat from the two aspects of tartary buckwheat active substances and health effects. In order to provide reference for the further development and utilization of bitter buckwheat,it reviewed the research status of active substances and health effects in bitter buckwheat at home and abroad.
引文
[1]季春燕. 苦荞的化学成分研究[D].咸阳:西北农林科技大学,2005.
[2]阮池银. 云南小凉山彝族苦荞文化的环境人类学研究[D].昆明:云南大学,2012.
[3]Yang X,Lv Y P. Purification,characterization,and DNA damage protection of active components from tartary buckwheat(Fagopyrum tataricum)hull[J]. Food Science and Biotechnology,2015,24(6):1959-1966.
[4]Zhu F. Chemical composition and health effects of tartary buckwheat[J]. Food Chemistry,2016,203:231-245.
[5]朱云辉,郭元新. 我国苦荞资源的开发利用研究进展[J]. 食品工业科技,2014,35(24):360-365.
[6]Qin P,Wang Q,Shan F,et al. Nutritional composition and flavonoids content of flour from different buckwheat cultivars[J]. International Journal of Food Science and Technology,2010,45,951-958.
[7]黄凯丰,时政,韩承华,等. 不同产地苦荞籽粒中总黄酮含量比较[J]. 河南农业科学,2011,40(9):38-40.
[8]]张强,李艳琴.苦荞功能成分及其开发利用[J]. 山西师范大学学报:自然科学版,2009,23(4):85-88.
[9]Kim S J,Maeda T,Sarker M Z I,et al. Identification of anthocyanins in the sprouts of buckwheat[J].Journal of Agricultural and Food Chemistry,2007,55:6314-6318.
[10]Eguchi K,Sato T. Differences in the ratios of cyanidin-3-O-glucoside andcyanidin-3-O-rutinocide to total anthocyanin under UV and non-UV condition sintartary buckwheat(Fagopyrum tataricum Garten)[J].Plant Production Science,2009,12:150-155.
[11]Wies?aw Wiczkowski,Dorota Szawara-Nowak,Henryk D?bski. Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat[J]. International Journal of Food Science & Technology,2015,49(9):1977-1984.
[12]Guo X D,Wu C S,Ma Y J,et al. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J]. Food Research International,2012,49:53-59
[13]徐宝才,肖刚. 苦荞中酚酸和原花色素的分析测定[J]. 食品与发酵工业,2002,28(12):32-37.
[14]杨红叶,柴岩,王玉堂,等. 不同种类荞麦中各种存在形式多酚含量的研究[J]. 食品科学,2011,32(17):60-64.
[15]Wu X,Ge X,Liang S,et al. A novel selective accelerated solvent extraction for effective separation and rapid simultaneous determination of six anthraquinones in tartary buckwheat and its products by UPLC-DAD[J]. Food Anaytical Methods,2015,8:1124-1132.
[16]Peng L X,Wang J B,Hu L X,et al. Rapid and simple method for the determination of emodin in tartary buckwheat(Fagopyrum tataricum)by high-performance liquid chromatography coupled to adiode array detector[J]. Journal of Agricultural and Food Chemistry,2013,61:854-857.
[17]杜双奎,李志西,于修烛. 荞麦蛋白研究进展[J]. 食品科学,2004,25(10):409-414.
[18]左光明. 苦荞主要营养功能成分关键利用技术研究[D]. 贵阳:贵州大学,2009.
[19]郭晓娜,姚惠源,陈正行. 苦荞粉蛋白质的分级制备及理化性质[J]. 食品与生物技术学报,2006,25(3):88-92.
[20]Zheng B,Zhang H,Wang L,et al. Characterization of 16-kDa major allergen with α-amylase inhibitor domain in tartary buckwheat seeds[J]. Molecular Immunology,2018,94:121.
[21]时政,韩承华,黄凯丰. 不同原产地苦荞种子中可溶性糖含量的比较[J]. 安徽农业科学,2011,39(14):8302-8303.
[22]Bonafaccia G,Marocchini M,Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat[J]. Food Chemistry,2003,80(1):9-15.
[23]Zhu F. Buckwheat starch:Structures,properties,and applications[J]. Trends in Food Science and Technology,49:121-135.
[24]Steadman K J,Burgoon M S,Schuster R L,et al. Fagopyritols,D-chiro-inositol,and other soluble carbohydrates in buckwheat seed milling fractions[J]. Journal of Agricultural & Food Chemistry,2000,48(7):2843-2847.
[25]曹文明,张燕群,苏勇. 荞麦手性肌醇提取及其降糖功能研究[J].粮食与油脂,2006,1:22-24.
[26]Obendorf R L,Odorcic S,Ueda T,et al. Soybean galactinol synthase forms fagopyritol B1 but not galactopinitols:Substrate feeding of isolated embryos and heterologous expression[J]. Seed Science Research,2004,14(4):321-333.
[27]Ueda T,Coseo M P,Harrell T J,et al. A multifunctional galactinol synthase catalyzes the synthesis of fagopyritol A1 and fagopyritol B1 in buckwheat seed[J]. Plant Science,2005,168(3):681-690.
[28]Yang N,Ren G. Determination of D-chiro-Inositol in tartary buckwheat using high-performance liquid chromatography with an evaporative light-scattering detector[J]. Journal of Agricultural & Food Chemistry,2008,56(3):757-760.
[29]张丽君,马名川,刘龙龙,等. 山西省苦荞品种资源的研究[J]. 河北农业科学,2015,19(1):69-74.
[30]Zhang Z,He C,Zhu R X,et al. Seed oils of five black tartary buckwheat cultivarswith biochemical characterization and antioxidant properties[J].Journal of the American Oil Chemists Society,2016(93):1127-1136.
[31]Tuan P A,Thwe A A,Kim Y B,et al. Effects of white,blue,and red light-emitting diodes on carotenoid biosynthetic gene expression levels and carotenoid accumulation in sprouts of tartary buckwheat(Fagopyrum tataricum Gaertn.)[J]. Journal of Agricultural and Food Chemistry,2013,61(50):12356-12361.
[32]康敏,谭善财,张宏,等. 黑苦荞粉对四氧嘧啶致小鼠糖尿病的降糖作用[J]. 安徽农业科学,2011,39(20):12089-12090.
[33]Hu Y,Hou Z,Yi R,et al. Tartary buckwheat flavonoids ameliorate high fructose-induced insulin resistance and oxidative stress associated with the insulin signaling and Nrf2/HO-1 pathways in mice[J]. Food and Function,2017,8(8):2803-2816.
[34]Tao B,Ye W,Yu-Ting L I,et al. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion[J]. Journal of Zhejiang University-Science B,2016,17(12):941.
[35]Barter P,Gotto A M,LaRosa J C,et al. Treating to new targets investigators HDL cholesterol,very low levels of LDL cholesterol,and cardiovascular events[J]. New England Journal of Medicine,2007,357:1301-1310.
[36]Yang N,Li Y M,Zhang K,et al. Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2[J]. Journal of Functional Foods,2014,6(1):311-318.
[37]Wieslander G,Fabjan N,Vogrincic M,et al. Effects of common and tartary buckwheat consumption on mucosal symptoms,headache and tiredness:A double-blind crossover intervention study[J]. Journal of Food,Agriculture and Environment,2010,10:107-110.
[38]喻辉辉. 苦荞提取物对大鼠血糖及血脂的影响[J]. 中医药导报,2010,16(7):122-123.
[39]Lee M S,Shin Y,Jung S,et al. The Inhibitory effect of tartary buckwheat extracts on adipogenesis and inflammatory response[J].Molecules,2017,22(7):1160.
[40]Zhang X Y,Chen J,Li X L,et al. Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillu sniger fermentation[J]. Journal of Functional Foods,2017,32:375-381.
[41]Liu C L,Chen Y S,Yang J H,et al. Antioxidant activity of tartary(Fagopyrum tataricum(L.)Gaertn.)and common(Fagopyrum esculentum Moench)buckwheat sprouts[J]. Journal of Agricultural and Food Chemistry,2008,56(1):173-178.
[42]Li B,Li Y,Hu Q. Antioxidant activity of flavonoids from tartary buckwheat bran[J]. Toxicological and Environmental Chemistry Reviews,2016,98(3-4):429-438.
[43]Liu Z,Ishikawa W,Huang X,et al. A buckwheat protein product suppresses 1,2-dimethylhydrazine-induced colon carcinogenesis in rats by reducing cell proliferation[J]. Journal of Nutrition,2001,131(6):1850-1853.
[44]薛长晖,王佩维,姚晨之. 苦荞粉提取液对NO-2清除作用的体外试验研究[J].粮油加工与食品机械,2002(10):48-49.
[45]李玉英,赵淑娟,白崇智,等. 苦荞异槲皮苷对人胃癌细胞SGC-7901增殖及凋亡的影响[J]. 食品科学,2014,35(3):193-197.
[46]申瑞玲,张静雯,党雪雅,等. 苦荞粉对小鼠肠道菌群的影响[J]. 食品与机械,2012,28(1):38-40.
[47]陈蕾. 苦荞对肠道菌群影响的研究[D]. 上海:上海师范大学,2016.
[48]Zhou X L,Yan B B,Xiao Y,et al. Tartary buckwheat protein prevented dyslipidemia in high-fat diet-fed mice associated with gut microbiota changes[J]. Food and Chemical Toxicology,2018.
[49]Hu Y,Zhao Y,Ren D,et al. Hypoglycemic and hepatoprotective effects of d-chiro-inositol-enriched tartary buckwheat extract in high fructose-fed mice[J]. Food and Function,2015,6(12):3760-3769.
[50]Hu Y,Zhao Y,Yuan L,et al. Protective effects of tartary buckwheat flavonoids on high TMAO diet-induced vascular dysfunction and liver injury in mice[J]. Food and Function,2015,6(10):3359-3372.
[51]Choi S Y,Choi J Y,Lee J M,et al. Tartary buckwheat on nitric oxide-induced inflammation in RAW264.7 macrophage cells[J]. Food and Function,2015,6(8):2664.
[52]Matsui T,Kudo A,Tokuda S,et al. Identification of a new natural vasorelaxatant compound,(+)-osbeckic acid from rutin-free tartary buckwheat extract[J]. Journal of Agriculture Food Chemistry,2010,58(20):10876-10879.
[53]Ushida Y,Matsui T,Tanaka M,et al. Endothelium-dependent vasorelaxation effect ofrutin-free tartary buckwheat extract in isolated rat thoracic aorta[J]. Journal of Nutritional Biochemistry,2008,19(10):700-707.
[54]Hou Z X,Hu Y Y,Yang X B,et al. Antihypertensive effects of tartary buckwheat flavonoids by improvement of vascular insulin sensitivity in spontaneously hypertensive rats[J]. Food and Function,2017:8(11):4217-4228.
[55]胡一冰,赵钢,彭镰心,等. 苦荞醇提物的镇静催眠作用研究[J]. 安徽农业科学,2010,38(5):2354-2355.
[56]谭萍,方玉梅,王毅红,等. 苦荞麦多糖的抗氧化作用[J].食品研究与开发,2011,32(4):5-8.
[57]李姗姗,崔晓东,李晨,等. 苦荞多糖抗氧化及对Hep G2细胞增殖抑制作用[J]. 食品研究与开发,2016(1):9-12.
[2]阮池银. 云南小凉山彝族苦荞文化的环境人类学研究[D].昆明:云南大学,2012.
[3]Yang X,Lv Y P. Purification,characterization,and DNA damage protection of active components from tartary buckwheat(Fagopyrum tataricum)hull[J]. Food Science and Biotechnology,2015,24(6):1959-1966.
[4]Zhu F. Chemical composition and health effects of tartary buckwheat[J]. Food Chemistry,2016,203:231-245.
[5]朱云辉,郭元新. 我国苦荞资源的开发利用研究进展[J]. 食品工业科技,2014,35(24):360-365.
[6]Qin P,Wang Q,Shan F,et al. Nutritional composition and flavonoids content of flour from different buckwheat cultivars[J]. International Journal of Food Science and Technology,2010,45,951-958.
[7]黄凯丰,时政,韩承华,等. 不同产地苦荞籽粒中总黄酮含量比较[J]. 河南农业科学,2011,40(9):38-40.
[8]]张强,李艳琴.苦荞功能成分及其开发利用[J]. 山西师范大学学报:自然科学版,2009,23(4):85-88.
[9]Kim S J,Maeda T,Sarker M Z I,et al. Identification of anthocyanins in the sprouts of buckwheat[J].Journal of Agricultural and Food Chemistry,2007,55:6314-6318.
[10]Eguchi K,Sato T. Differences in the ratios of cyanidin-3-O-glucoside andcyanidin-3-O-rutinocide to total anthocyanin under UV and non-UV condition sintartary buckwheat(Fagopyrum tataricum Garten)[J].Plant Production Science,2009,12:150-155.
[11]Wies?aw Wiczkowski,Dorota Szawara-Nowak,Henryk D?bski. Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat[J]. International Journal of Food Science & Technology,2015,49(9):1977-1984.
[12]Guo X D,Wu C S,Ma Y J,et al. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J]. Food Research International,2012,49:53-59
[13]徐宝才,肖刚. 苦荞中酚酸和原花色素的分析测定[J]. 食品与发酵工业,2002,28(12):32-37.
[14]杨红叶,柴岩,王玉堂,等. 不同种类荞麦中各种存在形式多酚含量的研究[J]. 食品科学,2011,32(17):60-64.
[15]Wu X,Ge X,Liang S,et al. A novel selective accelerated solvent extraction for effective separation and rapid simultaneous determination of six anthraquinones in tartary buckwheat and its products by UPLC-DAD[J]. Food Anaytical Methods,2015,8:1124-1132.
[16]Peng L X,Wang J B,Hu L X,et al. Rapid and simple method for the determination of emodin in tartary buckwheat(Fagopyrum tataricum)by high-performance liquid chromatography coupled to adiode array detector[J]. Journal of Agricultural and Food Chemistry,2013,61:854-857.
[17]杜双奎,李志西,于修烛. 荞麦蛋白研究进展[J]. 食品科学,2004,25(10):409-414.
[18]左光明. 苦荞主要营养功能成分关键利用技术研究[D]. 贵阳:贵州大学,2009.
[19]郭晓娜,姚惠源,陈正行. 苦荞粉蛋白质的分级制备及理化性质[J]. 食品与生物技术学报,2006,25(3):88-92.
[20]Zheng B,Zhang H,Wang L,et al. Characterization of 16-kDa major allergen with α-amylase inhibitor domain in tartary buckwheat seeds[J]. Molecular Immunology,2018,94:121.
[21]时政,韩承华,黄凯丰. 不同原产地苦荞种子中可溶性糖含量的比较[J]. 安徽农业科学,2011,39(14):8302-8303.
[22]Bonafaccia G,Marocchini M,Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat[J]. Food Chemistry,2003,80(1):9-15.
[23]Zhu F. Buckwheat starch:Structures,properties,and applications[J]. Trends in Food Science and Technology,49:121-135.
[24]Steadman K J,Burgoon M S,Schuster R L,et al. Fagopyritols,D-chiro-inositol,and other soluble carbohydrates in buckwheat seed milling fractions[J]. Journal of Agricultural & Food Chemistry,2000,48(7):2843-2847.
[25]曹文明,张燕群,苏勇. 荞麦手性肌醇提取及其降糖功能研究[J].粮食与油脂,2006,1:22-24.
[26]Obendorf R L,Odorcic S,Ueda T,et al. Soybean galactinol synthase forms fagopyritol B1 but not galactopinitols:Substrate feeding of isolated embryos and heterologous expression[J]. Seed Science Research,2004,14(4):321-333.
[27]Ueda T,Coseo M P,Harrell T J,et al. A multifunctional galactinol synthase catalyzes the synthesis of fagopyritol A1 and fagopyritol B1 in buckwheat seed[J]. Plant Science,2005,168(3):681-690.
[28]Yang N,Ren G. Determination of D-chiro-Inositol in tartary buckwheat using high-performance liquid chromatography with an evaporative light-scattering detector[J]. Journal of Agricultural & Food Chemistry,2008,56(3):757-760.
[29]张丽君,马名川,刘龙龙,等. 山西省苦荞品种资源的研究[J]. 河北农业科学,2015,19(1):69-74.
[30]Zhang Z,He C,Zhu R X,et al. Seed oils of five black tartary buckwheat cultivarswith biochemical characterization and antioxidant properties[J].Journal of the American Oil Chemists Society,2016(93):1127-1136.
[31]Tuan P A,Thwe A A,Kim Y B,et al. Effects of white,blue,and red light-emitting diodes on carotenoid biosynthetic gene expression levels and carotenoid accumulation in sprouts of tartary buckwheat(Fagopyrum tataricum Gaertn.)[J]. Journal of Agricultural and Food Chemistry,2013,61(50):12356-12361.
[32]康敏,谭善财,张宏,等. 黑苦荞粉对四氧嘧啶致小鼠糖尿病的降糖作用[J]. 安徽农业科学,2011,39(20):12089-12090.
[33]Hu Y,Hou Z,Yi R,et al. Tartary buckwheat flavonoids ameliorate high fructose-induced insulin resistance and oxidative stress associated with the insulin signaling and Nrf2/HO-1 pathways in mice[J]. Food and Function,2017,8(8):2803-2816.
[34]Tao B,Ye W,Yu-Ting L I,et al. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion[J]. Journal of Zhejiang University-Science B,2016,17(12):941.
[35]Barter P,Gotto A M,LaRosa J C,et al. Treating to new targets investigators HDL cholesterol,very low levels of LDL cholesterol,and cardiovascular events[J]. New England Journal of Medicine,2007,357:1301-1310.
[36]Yang N,Li Y M,Zhang K,et al. Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2[J]. Journal of Functional Foods,2014,6(1):311-318.
[37]Wieslander G,Fabjan N,Vogrincic M,et al. Effects of common and tartary buckwheat consumption on mucosal symptoms,headache and tiredness:A double-blind crossover intervention study[J]. Journal of Food,Agriculture and Environment,2010,10:107-110.
[38]喻辉辉. 苦荞提取物对大鼠血糖及血脂的影响[J]. 中医药导报,2010,16(7):122-123.
[39]Lee M S,Shin Y,Jung S,et al. The Inhibitory effect of tartary buckwheat extracts on adipogenesis and inflammatory response[J].Molecules,2017,22(7):1160.
[40]Zhang X Y,Chen J,Li X L,et al. Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillu sniger fermentation[J]. Journal of Functional Foods,2017,32:375-381.
[41]Liu C L,Chen Y S,Yang J H,et al. Antioxidant activity of tartary(Fagopyrum tataricum(L.)Gaertn.)and common(Fagopyrum esculentum Moench)buckwheat sprouts[J]. Journal of Agricultural and Food Chemistry,2008,56(1):173-178.
[42]Li B,Li Y,Hu Q. Antioxidant activity of flavonoids from tartary buckwheat bran[J]. Toxicological and Environmental Chemistry Reviews,2016,98(3-4):429-438.
[43]Liu Z,Ishikawa W,Huang X,et al. A buckwheat protein product suppresses 1,2-dimethylhydrazine-induced colon carcinogenesis in rats by reducing cell proliferation[J]. Journal of Nutrition,2001,131(6):1850-1853.
[44]薛长晖,王佩维,姚晨之. 苦荞粉提取液对NO-2清除作用的体外试验研究[J].粮油加工与食品机械,2002(10):48-49.
[45]李玉英,赵淑娟,白崇智,等. 苦荞异槲皮苷对人胃癌细胞SGC-7901增殖及凋亡的影响[J]. 食品科学,2014,35(3):193-197.
[46]申瑞玲,张静雯,党雪雅,等. 苦荞粉对小鼠肠道菌群的影响[J]. 食品与机械,2012,28(1):38-40.
[47]陈蕾. 苦荞对肠道菌群影响的研究[D]. 上海:上海师范大学,2016.
[48]Zhou X L,Yan B B,Xiao Y,et al. Tartary buckwheat protein prevented dyslipidemia in high-fat diet-fed mice associated with gut microbiota changes[J]. Food and Chemical Toxicology,2018.
[49]Hu Y,Zhao Y,Ren D,et al. Hypoglycemic and hepatoprotective effects of d-chiro-inositol-enriched tartary buckwheat extract in high fructose-fed mice[J]. Food and Function,2015,6(12):3760-3769.
[50]Hu Y,Zhao Y,Yuan L,et al. Protective effects of tartary buckwheat flavonoids on high TMAO diet-induced vascular dysfunction and liver injury in mice[J]. Food and Function,2015,6(10):3359-3372.
[51]Choi S Y,Choi J Y,Lee J M,et al. Tartary buckwheat on nitric oxide-induced inflammation in RAW264.7 macrophage cells[J]. Food and Function,2015,6(8):2664.
[52]Matsui T,Kudo A,Tokuda S,et al. Identification of a new natural vasorelaxatant compound,(+)-osbeckic acid from rutin-free tartary buckwheat extract[J]. Journal of Agriculture Food Chemistry,2010,58(20):10876-10879.
[53]Ushida Y,Matsui T,Tanaka M,et al. Endothelium-dependent vasorelaxation effect ofrutin-free tartary buckwheat extract in isolated rat thoracic aorta[J]. Journal of Nutritional Biochemistry,2008,19(10):700-707.
[54]Hou Z X,Hu Y Y,Yang X B,et al. Antihypertensive effects of tartary buckwheat flavonoids by improvement of vascular insulin sensitivity in spontaneously hypertensive rats[J]. Food and Function,2017:8(11):4217-4228.
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