Buckwheat food factory of the future may offer products ... · Buckwheat food factory of the future may offer products with inhibitory activity against formation of advanced glycation

Buckwheat food factory of the future may offer products with inhibitory activity against formation of advanced glycation

end-products

Henryk Zielinski1, Małgorzata Przygodzka1, Dorota Szawara-Nowak1, Danuta Zielinska2

1Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10-748

Olsztyn, Poland2Department of Chemistry, University of Warmia and Mazury in Olsztyn,

Plac Lodzki 4, 10-727 Olsztyn, Poland

Euro-ibra 2015

10th – 12th December 2015

National Museum of Natural History, Luxembourg

INTRODUCTION

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Advanced glycation endproducts (AGEs) are produced in the advanced stage of nonenzymatic reaction between reducing sugars and amino groups, when the group of intermediate compounds produced during Amadori rearrangements react with amino groups either oxidatively or non-oxidatevely. AGEs formation is a comprehensive result of amine blockage by the oxidative degradation products of sugar or lipid.

In addition to dietary sources where they are generated during food processing and storage, AGEs would also form and accumulate in vivo via sugar-protein interactions and causepathogenic concequences such as diabetic complications.

FOOD

HUMAN ORGANISM

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The initial reaction between glucose and protein amino groups forms a reversibleSchiff base that rearranges to a ketoamine or Amadori product. With time, theseAmadori products form AGEs via dicarbonyl intermediates such as 3-DG.

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Autoxidative glycation where glucose is converted to a dicarbonyl ketoaldehye viaits enediol radical. This ketoaldehyde can react with a protein amino group to forma ketoimine capable of forming AGEs. These steps are catalysed by transition metals(M) and the superoxide radical generated can be converted to the hydroxyl radicalvia the Fenton reaction.

N. Ahmed /Diabetes Research and Clinical Practice 67 (2005) 3–21

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Chemical structure of (a) fluorescent cross-linking AGEs such as pentosidine and crossline,(b) non-fluorescent cross-linking AGEs such as imadazolium dilysine cross-links, alkylformyl glycosyl pyrroles and arginine–lysine imidazole cross-links, (c) non-cross-linkingAGEs such as pyrraline and N-carboxymethyllysine.

N. Ahmed /Diabetes Research and Clinical Practice 67 (2005) 3–21

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Aging due to the colagen glycation Cataract

Diabetic complications

Skin aging

Medical consequences of protein glycation

Glycated hemoglobin

Enhanced formation and accumulation of AGEs have been implicated as a major pathogenesis process leading to diabetic complications, normal aging, atherosclerosis, and Alzheimer’s

Disease.

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Studies for discovering and characterizing effective AGEs-inhibitors are valuable in exploring therapeutic approaches for treating AGEs associated diseases

AGEs inhibitory mechanisms

Blocking sugarattachment

Scavenging reactive radicalsand carbonyls from lipid or

sugar oxidation

Breaking sugar-protein cross-links

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AGEs-inhibitors

Synthetic Natural

Aminoguanidine Phenolic acid and flavonoids:Caffeic acidChlorogenic acidEpigallocatechinFlavone C-glucosidesQuercitinRutin

Food rich in polyphenols:Green tea Tea infused with selected herbsTomato paste Spices

MetforminCarnosineTenilsetamAspirinVitamin B1 and B6 derivatives

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°

Regions of cultivation and research on buckwheat

Regions of temporary buckwheat cultivation

Regions of buckwheat cultivation in the past

Poland

Germany

Italy

Austria

Bialorus

Ukraine

Sweden

Russia

Finland

Norway

Buckwheat in Europe

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SteamingRoasting

Roasted groat

Dehulling

Milling

Novel buckwheatflour from roasted

groats

Raw buckwheat Typical milling products from unhusked and husked

buckwheat

Hulls – waste byproduct

Wholegrainbuckwheat

flour

Flour from husked

buckwheat

BUCKWHEAT INDUSTRY IN POLAND

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Use of buckwheat

USA

Processed flour

Bread

Pasta products

Breakfast cereals

Whole grains

Milled groats

Soba noodles

Extruded cereals

Snack products

Dehulled seeds

(groat)

Roasted groat

(kasha)

Japan Central-Eastern Europe

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Buckwheat food factory of the future – waste-free and energy saving

selection of buckwheat cultivar

selection of high antioxidant

material from aerial parts

bakery productsGluten-free bread

Buckwheat enriched wheat bread

Ginger cakes enriched in rutin

Buckwheat hull tea

Buckwheat flowers as

ingredient in healthy

food products

HP – shorter cooking time

Patent fuel

HP

shorter

cooking

time

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Biologically active compounds of buckwheat with beneficial action on consumer’s organism

Cholesterol-lowering effect

Improving the immunological status

Utilized in the treatment of type II

diabetes

Beneficial in treatment of the hypertension, obesity, alcoholism, constipation

ProteinsPhytosterols

Phytosterols

FagopirinsD-chiro-inositol

Utilized for peoplewho suffer from the

lack of thiamin and cannot store thiamin

Thiamin-bindingproteins

Proteinsextract

Flavonoids

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Buckwheat phytochemicals attracting attention due to their potential health beneficial action

1

2

3

456

71'

2'

3'4'

5'

6'

8OOH

OH O

R1

R2

OH

R3

R4

C

B

A

9

10

Buckwheat

flavonoids

R1 R2 R3 R4

rutin OH rutinose H H

quercetin OH OH H H

quercitrin OH ramnose H H

orientin OH H H glucose

homoorientin OH H glucose H

vitexin H H H glucose

isovitexin H H glucose H

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Potential health beneficial action of buckwheat flavonoids

OrientinHomoorientinIsovitexinVitexin

Rutin (quercetin-3-rutinoside)

• anti-inflammatory and vasoactive properties• capability to diminish capillary permeability • reduce the risk of arteriosclerosis• reducing coronary heart disease,• diminishing of platelet aggregation • inhibiting low-density lipoprotein (LDL) peroxidation • protective effects against ethanol-induced gastric lesions • against DNA damage • protective agent against carcinogenesis• the most potent natural inhibitors of AGEs formation• hypocholesterolemic effect in humans after the intake of buckwheat products.

• hypotensive properties• anti-inflammatory• antispasmodic• antimicrobial• radioprotective effects • anti-glycation activity

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Absorption mechanism is recognized

GLYCOSIDES - absorption starts from the colon limitations – can be substantially degraded by local microflora

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Pashikanti S., de Alba D.R., Boissonneault G.A., Cervanted-Laurean. Rutin metabolites: Novel inhibitors of nonoxidative advanced glycation end products. FreeRadical Biology & Medicine 48 (2010) 656-663

Degradation of rutin in the colon

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THE AIM OF THE STUDY

To find out the potential non-pharmacologic prevention of buckwheat enhanced products against formation of advanced

glycation end products (AGEs) due to the presence of quercetin-3-O-rutinoside (rutin) – the main buckwheat

flavonoid and other polyphenol sources.

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MATERIAL

PART I. BUCKWHEAT ENHANCED WHEAT BREADS

PART II. RYE-BUCKWHEAT GINGER CAKES ENRICHED WITH RUTIN

PART III. INNOVATIVE BREADS ENHANCED WITH NATURALINGREDIENTS CONTAINING POLYPHENOLS

PART IV. BITTER BUCKWHEAT TEA FROM UNHUSKED TARTARYBUCKWHEAT

PART V. BUCKWHEAT HULL TEA INFUSION

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• White wheat flour type 500,

• buckwheat flour “BIO” from whole grain of common buckwheat (variety Kora),

• novel flour from roasted buckwheat groats

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buckwheat flour “BIO”

buckwheatflour from

roasted groat

10%

20%

30%

40%

50%

10%

20%

30%

40%

50%

white wheat flour

white wheat flour

100%

90%

80%

70%

60%

50%

100%

90%

80%

70%

60%

50%

Reference white wheat bread

Reference white wheat bread

Buckwheat enriched wheat bread (10/90)










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Flour mixingSubstitution 10%, 20%, 30% and 50%

White wheat flour type 500

Buckwheat flour from roasted groatsBuckwheat flour „BIO”

Dough making Dough making Dough making Flour, salt, yeasts and water

Cutting dough into pieces (250g)Shaping into loaf

Dough rising at 37°C, 25min

Baking250°C, 30min

Baking250°C, 30min

Baking250°C, 30min

Buckwheatenhanced white

wheat breads

Reference white wheat

bread

Roasted buckwheatenhanced white wheat

breads

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BUCKWHEAT ENHANCED WHEAT BREADS FORMULATION AND BAKING CONDITIONS

flour from husked buckwheat

flour from roasted buckwheat groats

Rye-buckwheat ginger cakeswith LOW addition of rutin

(2.5 mg of rutin in 50 g of product)

Rye-buckwheat ginger cakeswith MEDIUM addition of rutin(12.5 mg rutin in 50 g of product)

Rye-buckwheat ginger cakeswith HIGH addition of rutin

(25 mg rutin in 50 g of product)

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rye flour

100 g

Dought making

Baking

180 ⁰C 18 minutes

flour from huskedbuckwheat

30 g

flour from roastedbuckwheat groats

30 g

buckwheat honey 50 gsugar 20 gbaking soda 3 gbutter 25 gspice mix 2g

rye flour

70 g

FORMULATION OF RYE-BUCKWHEAT GINGER CAKES WITH RUTIN

synthetic rutin

10 mg

50 mg

100 mg

rye flour

70 g

buckwheat honey 50 gsugar 20 gbaking soda 3 gbutter 25 gspice mix 2g

synthetic rutin

10 mg

50 mg

100 mg

CONTROL

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weight: 50 g

6 pieces

50 g of ginger cakes with high amount of rutin corresponds to one tablet of rutin

THE IDEA

1 tablet contains

25 mg of rutin

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PART III. INNOVATIVE BREADS ENHANCED WITH NATURAL INGREDIENTS CONTAINING POLYPHENOLS

IN-1: spelt bread with cherry (P.410947, 2015, PL),

IN-2: mixed wheat/rye bread enhanced with roasted buckwheat flour(P.411732, 2015, PL)

IN-3: mixed wheat/rye bread enriched with dry onion skins(P.411555, 2015, PL)

IN-4: sourdough fermented rye bread enriched with roasted buckwheat hull(P.411731, 2015, PL)

IN-5: roll type graham with raw buchwheat hull(P.410730, 2014, PL)

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Part IV. BITTER BUCKWHEAT TEA FROM UNHUSKEDTARTARY BUCKWHEAT

+

2 g of tartarybuckwheat groats

200 mL of boiled waterbitter buckwheat tea

The bitter buckwheat tea (SOBA TEA) originated from the Yunnan province of China and was made from unhusked tartary buckwheat, while the green tea with mint was produced by R. Twinning & Co Ltd., London (England).

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http://www.google.pl/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwj50ZOo0b_JAhWEVHIKHfm1CTgQjRwIBw&url=http%3A%2F%2Fjiangtea.blog.com%2F2012%2F01%2F10%2Fchinese-healthy-tea-tartary-buchwheat-tea%2F&psig=AFQjCNFOPnOGsJFV0WZymd8YSFw7InX74g&ust=1449230192378496

https://www.google.pl/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjJ0qi40r_JAhUBlCwKHZmhA3IQjRwIBw&url=https%3A%2F%2Fwww.flickr.com%2Fphotos%2Fas_milady%2F6780021664&psig=AFQjCNH0vV-raY_cBUkc5vR9YcQiOfTE5A&ust=1449230494731194

https://www.google.pl/imgres?imgurl=http%3A%2F%2Fwhatscookingamerica.net%2FFoto4%2FBoilingWater.bmp&imgrefurl=http%3A%2F%2Fwhatscookingamerica.net%2Fboilpoint.htm&docid=tc7IFTZOTXYH4M&tbnid=3n7cqtNdcHOg-M%3A&w=206&h=252&ved=0ahUKEwiE-byGhMLJAhXCg3IKHe-1DHMQxiAIAg&iact=c&ictx=1

2 g of buckwheat hull

+

200 mL of boiled water ready-to-drink tea

Part V. BUCKWHEAT HULL TEA INFUSION

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http://www.google.pl/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjl9vmN0r_JAhVjvHIKHeWtBsAQjRwIBw&url=http%3A%2F%2Fwww.starwest-botanicals.com%2Fcategory%2Fbuckwheat-hulls%2F&psig=AFQjCNF85k2VviHao3I_HQlydwZ3iyn44g&ust=1449230405921023


https://www.google.pl/imgres?imgurl=http%3A%2F%2Fwhatscookingamerica.net%2FFoto4%2FBoilingWater.bmp&imgrefurl=http%3A%2F%2Fwhatscookingamerica.net%2Fboilpoint.htm&docid=tc7IFTZOTXYH4M&tbnid=3n7cqtNdcHOg-M%3A&w=206&h=252&ved=0ahUKEwiE-byGhMLJAhXCg3IKHe-1DHMQxiAIAg&iact=c&ictx=1

HOW DID WE PERFORM THE IN VITRO STUDY?

MODEL SYSTEMS:

BSA + glucose

BSA + methylglyoxal

Methylglyoxal is proven to be the most important glycation agent (forming AGEs)

side-product of several metabolic pathways (intermediate otthreonine catabolism, lipid peroxidation and glycolysis)

METHODS

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http://en.wikipedia.org/wiki/File:D-glucose-chain-3D-balls.png

http://en.wikipedia.org/wiki/File:Methylglyoxal-3D-balls.png

aminoguanidine

Glucose

Glycation

Schiff base

Amadori products

Intermediary glycation products

Advanced Glycation End-products

Protein-NH2

3-Deoxyglucosone

Glycoxydation

Glyoxal

Methylglyoxal…Protein-NH2

Protein-NH2

Oxydative stress

HOW DID WE DETERMINE AGES FORMATION/INHIBITION?

FLUORESCENCE ANALYSIS

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fluorescence of the solution with inhibitors% inhibition = {1 – (------------------------------------------------------------------)} x 100%

fluorescence of the solution without inhibitors

aminoquanidine (AG) 1 mM was used as positive control

BSA-MGOIncubation (37°C; 168h)

Fluorescence intensity (λEX-320nm; λEM-420nm)

BUFFER BREAD/CAKE EXTRACTS(dissolved in 5mL of phosphate buffer 0,1M pH 7,4)

BREAD/CAKE EXTRACTS(1g/5mL 67% MeOH; 37°C; 1h)

EVAPORATION TO DRYNES(40°C)

BSA-GLUCOSEIncubation (55°C; 40h)

Fluorescence intensity (λEX-330nm; λEM-410nm)

Measurement of the inhibitory effect of buckwheat enhanced productson the formation of advanced glycation end products (AGEs)

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Measurement of the antioxidant properties of breads

AC - Antioxidant Capacity – measured

against DPPH radicals

Reducing power by cyclic voltammetry (CV) method

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Total phenolic compounds (TPC)

Rutin and quercetin by HPLC-MS/MS QTRAP 5500

RESULTS

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Rutin content Quercetin content

buckwheat flour “BIO”

white wheat flour Ru and Q white wheat flour

buckwheat flour from roasted groat

Ru and Q

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BSA-Glucose model system BSA-MGO model system

The inhibitory effect of buckwheat enhanced wheat bread extracts on the formation of AGEs

Inhibition AGEs vs Ru r = 0.86 (BIO)

Inhibition AGEs vs Ru r = 0.89 (ROASTED)

Inhibition AGEs vs Ru r = 0.94 (BIO)

Inhibition AGEs vs Ru r = 0.88 (ROASTED)

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Determination of rutin content

17,62 44,3498,19

467,45

829,79

0

200

400

600

800

1000

control rye-buckwheatwithout rutin

LOW amountof rutin

MEDIUMamount of

rutin

HIGH amountof rutin

Ru

[u

g/g

DM

]

Ginger cakes based on flour from buckwheat flour

RUTIN

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17,62 44,64151,91

470,13

787,23

0100200300400500600700800900

1000

control rye-buckwheatwithout rutin

LOW amountof rutin

MEDIUMamount of

rutin

HIGH amountof rutin

Ru

[u

g/g

DM

]

Ginger cakes formulated on flour from milled roasted buckwheat groats

RUTIN

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Bovine serum albumin -glucose system (BSA/glucose)

0

10

20

30

40

50

60

70

80

aminoguanidyne controlrye-buckwheat

gingercakewithout rutin

LOW amount ofrutin

MEDIUMamount of rutin

HIGH amount ofrutin

79,68

26,0733,02 34,08

28,8136,38

26,0921,24

33,54

47,62

[%]

Rutin vs BSA /Glu r = 0.47

Rutin vs BSA /Glu r = 0.93

ginger cakes based on flour from husked buckwheat

ginger cakes formulated on flour from milled roasted buckwheat groats

The inhibitory effect of buckwheat ginger cake extracts on the formation of AGEs

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0

10

20

30

40

50

60

70

80

aminoguanidine controlrye-buckwheat

gingercakewithout rutin

LOW amount ofrutin

MEDIUMamount of rutin

HIGH amountof rutin

65,94

58,8264,85

62,6560,48 63,83

58,8 57,42 63,8172,42

[%]

Bovine serum albumin- methylglyoxal system (BSA/ MGO)

Rutin vs BSA /MGO r= 0.22

Rutin vs BSA /MGO r= 0.96

ginger cakes based on flour from husked buckwheat

ginger cakes formulated on flour from milled roasted buckwheat groats

The inhibitory effect of buckwheat ginger cake extracts on the formation of AGEs

Euro-ibra 2015



PART III. INNOVATIVE BREADS ENHANCED WITH NATURAL INGREDIENTS CONTAINING POLYPHENOLS

IN-1: spelt bread with cherryIN-2: mixed wheat/rye bread enhanced with roasted buckwheat flourIN-3: mixed wheat/rye bread enriched with dry onion skinsIN-4: sourdough fermented rye bread enriched with roasted buckwheat hullIN-5: roll type graham with raw buchwheat hull

Euro-ibra 2015



Total polyphenols Quercetin content

XIC of -MRM (30 pairs): 193.000/134.100 Da ID: k.ferulowy from Sample 208 (P1 2 W 5x) of chleby.wiff (Turbo Spray) Max. 9.5e4 cps.

0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 2.2 2.4 2.6 2.8

Time, min

0.0

2.0e5

4.0e5

6.0e5

8.0e5

1.0e6

1.2e6

1.4e6

1.6e6

1.8e6

2.0e6

2.2e6

2.4e6

2.6e6

2.8e6

3.0e6

3.2e6

3.4e6

3.6e6

3.8e6

4.0e6

4.2e6

4.4e6

4.6e6

4.8e6

5.0e6

5.2e6

Inte

ns

ity, c

ps

1.571.341.050.97

XIC of -MRM (30 pairs): 301.100/151.100 Da ID: Q from Sample 96 (P2 M1 25% 5x) of chleby.wiff (Turbo Spray) Max. 5.6e4 cps.

0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4 1.6 1.8 2.0 2.2 2.4 2.6 2.8

Time, min

0.0

1.0e4

2.0e4

3.0e4

4.0e4

5.0e4

6.0e4

7.0e4

8.0e4

9.0e4

1.0e5

1.1e5

1.2e5

1.3e5

1.4e5

1.5e5

1.6e5

1.7e5

1.8e5

1.9e5

2.0e5

2.1e5

2.2e5

2.3e5

2.4e5

2.5e5

Inte

ns

ity, c

ps

1.41

Content of phenolic acids and flavonoids

Profile of flavonoids determined by HPLC-MS/MS Profile of phenolics acids determined by HPLC-MS/MS

sinapic acidp-coumaric acidm-coumaric acidcaffeic acidIsoferrulic acidquercetinquercetin glycosidesrutin

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0

10

20

30

40

50

60

70

80

90

100

AG IN-1 IN-2 IN-3 IN-4 IN-5

% o

f in

hib

itio

n

BSA-Glucose model system

(phenolic acids + flavonoids) vs BSA /Glu r= 0.96

Q vs BSA /Glu r= 0.95

Total phenolic compounds by Follinreagent

TPC vs BSA /Glu r= 0.96

The inhibitory effect of innovative breads enhanced with natiralingriedients containing polyphenols on the formation of AGEs

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(phenolic acids + flavonoids) vs BSA /Glu r= 0,89

Q vs BSA /Glu r= 0,89

Total phenolic compounds by Follin reagent

TPC vs BSA /Glu r= 0,89

BSA-MGO model system

0

10

20

30

40

50

60

70

80

90

100

AG IN-1 IN-2 IN-3 IN-4 IN-5

% o

f in

hib

itio

nThe inhibitory effect of innovative breads enhanced with natiralingriedients containing polyphenols on the formation of AGEs

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quercetin - Q

3,3’,4’,5,7–pentahydroksyflavon

O2

3

56

7

2'3'

4'

5'

6'

O

OH

OH

B

O

6'

5'

4'

3'

2'

7

65

3

2O

O

OH H

A C

O2

3

56

7

2'

3'

4'

5'

6'

O

C

185 – 1917 mg Q/kg WM

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PART IV. BITTER BUCKWHEAT TEA FROM UNHUSKED TARTARYBUCKWHEAT

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Type of tea

DPPH RSA

(µmol Trolox/g

d.m.)

TPC

(mg catechin/g

d.m.)

AC

(μmol Trolox/g

dm)

Bitter

buckwheat

tea

125.43 ± 0.63a 10.20 ± 0.47a 11.93 ± 0.86a

Green tea

with mint 580.64 ± 29.16b 47.34 ± 1.61b 36.93 ± 1.39b

Antioxidative capacity of bitter buckwheat tea and green tea with mint

green tea with mint ˃ ˃ ˃ bitter buckwheat tea Compound Extracted by 80%

MeOH

After boiled water

infusion 2

Homoorientin 84.38 ± 0.42a 110.68 ± 0.73b

Orientin 59.14 ± 0.77a 73.94 ± 0.78b

Vitexin 45.86 ± 0.94a 80.90 ± 1.07b

Rutin 32855.29 ± 0.41a 10178.90 ± 0.41b

Isovitexin 36.50 ± 0.41a 92.35 ± 0.30b

Quercetin 2792.18 ± 1.94 nd

Total 35879.35a 10536.77b

(µg/g d.m.)

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Antioxidant capacity Inhibition of AGEs formation

The bitter buckwheat tea showed lower antioxidative capacity determined with theDPPH RSA and CV assays and a lower content of total phenolic compounds than thegreen tea with mint.

The bitter buckwheat tea contained mainly rutin and a small quantity of quercetinand flavone C-glucosides - flavonoids important from the dietary point of view.

The unhusked tartary buckwheat may be used for tea preparation as the main singletea ingredient or as a mixed component of other tisanes.

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PART V. BUCKWHEAT HULL TEA INFUSION

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Type of tea

TPC

(mg catechin/g

d.m.)

AC (μmol Trolox/g d.m.)

DPPH test CV

Buckwheat

hull tea

3.22 ± 0.05a

12.47 ± 0.21a

11.22 ± 0.39a

Green tea

87.20 ± 2.37b

530.55 ± 15.16b

47.12 ± 3.10b

-4

0

4

8

12

16

20

24

28

32

36

40

-0.1 0.1 0.3 0.5 0.7 0.9 1.1 1.3

E/ V vs. Ag/AgCl

green tea

buckwheat

hull tea

Total phenolic contents (TPC) and antioxidant capacity of buckwheat hull tea and green tea

Compound Buckwheat hull

(µg/g d.m.)

Buckwheat hull tea

infusion

(µg/g d.m.)

homoorientin

orientin

vitexin

rutin

isovitexin

quercetin

total

7.46 ± 0.47a

15.13 ± 0.28a

51.66 ± 0.82a

58.46 ± 0.66a

18.87 ± 0.95a

30.90 ± 0.91

182.48 ± 0.68a

7.13 ± 0.39a

26.70 ± 0.65b

64.70 ± 0.84b

62.78 ± 0.87b

10.05 ± 0.21b

nd

171.36 ± 0.59b

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Inhibitory effects of buckwheat hull tea and green tea on the formation of AGEs in BSA-glucose model

The buckwheat hull tea showed lower inhibitory activity against the formation of fAGEs as compared to green tea.

The results provided in this study may be important for buckwheat waste product utilization0

20

40

60

80

100

buckwheat hull tea green tea

% i

nhib

itio

n o

f A

GE

form

atio

n

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Extracts from buckwheat enhanced wheat breads, formulated on white wheat flour andflour from roasted buckwheat groats showed higher inhibitory effects against AGEsformation than those formulated on white wheat flour and buckwheat flour “BIO”.

Rye-buckwheat ginger cakes with high rutin addition showed the highest inhibitoryactivity against AGEs formation as compared to ginger cakes with low and medium rutinsupplementation.

Mixed wheat/rye bread enriched with dry onion skins showed the highest inhibitory activity against AGEs formation amongs innovative breads.

The unhusked tartary buckwheat may be used for functional tea preparation as the main single tea ingredient or as a mixed component of other tisanes.

The buckwheat hull tea showed lower inhibitory activity against the formation of AGEsas compared to green tea.

SUMMARY

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CONCLUSIONS

This study showed possibility of formulation buckwheat derived bakeryproducts and infusions with effective inhibition the formation of AGEs in vitro.

This further supports that buckwheat derived bakery products and infusionsmay be beneficial food choice for diabetics as AGEs have been implicated in the pathogenesis of various diabetic complications and other diseases.

The rich source of polyphenols such as buckwheat flours, buckwheat hull, tartary buckwheat groasts should be considered as a new ingredients in the innovative buckwheat derived products .

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RESEARCH TEAM:

Henryk Zieliński - Institute of Animal Reproduction and Food Research of the PolishAcademy of Sciences in Olsztyn, Poland

Dorota Szawara-Nowak - Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Poland

Małgorzata Przygodzka - Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Poland

Danuta Zielińska - University of Warmia and Mazury in Olsztyn, Poland

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References

Much of this presentation is covered by the following publication:

• Zielińska D., Szawara-Nowak D., Zieliński H. Antioxidative and Anti-glycationActivity of Bitter Buckwheat Tea. EJPSB, 2009, Volume 3, Special Issue 1, 79-83.

• Zielińska D., Szawara-Nowak D., Zieliński H. (2013). Antioxidative and anti-glycationactivity of buckwheat hull tea infusion. International Journal of Food Properties, 16 (1), 228-239.

• Szawara-Nowak D., Koutsidis G., Wiczkowski W., Zieliński H. Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs). LWT - Food Science and Technology, 2014, 58, 327-334.

• Przygodzka M, Zieliński H. 2015. Evaluation of the in vitro inhibitory activity of rye-buckwheat ginger cakes with rutin on the formation of advanced glycation end-products (AGEs). Polish Journal of Food and Nutrition Sciences, 65(3), 191-198

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THANK YOU FOR YOUR ATTENTION

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Buckwheat food factory of the future may offer products ... · Buckwheat food factory of the future may offer products with inhibitory activity against formation of advanced glycation