Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Dough Characteristics and Biological Effects of Mixed Flour of Buckwheat and Wheat

메밀 혼합분의 반죽특성과 생리활성 검색

  • Yoo, Kwang-Ha (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Soo-Hyun (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Yoo, Soo-Jung (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Hyun-Taek (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Ham, Seung-Si (Dept. of Food Science and Biotechnology, Kangwon National University)
  • 유광하 (강원대학교 바이오산업공학부) ;
  • 김수현 (강원대학교 바이오산업공학부) ;
  • 유수정 (강원대학교 바이오산업공학부) ;
  • 오현택 (강원대학교 바이오산업공학부) ;
  • 함승시 (강원대학교 바이오산업공학부)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was to investigate the mixed buckwheat flour quality by observing antimutagenic and cytotoxic effects of mixed buckwheat flour extracts using Ames test and SRB (sulforhodamine B) assay. Samples were prepared to the ratio of 100% (B1), 90% (BF1), 80% (BF2), 70% (BF3) and 60% (BF4) (w/w) flour buckwheat based on wheat flour weight. The initial pasting temperature in an amylograph was increased according to the increase of the buckwheat flour. The water absorption in farinograph decreased with the addition of buckwheat flour. The inhibition rates of B1, BF3 and BF4 extract (160 g/plate) were 45%, 37.3% and 42% against the mutagenesis of Salmonella Typhimurium TA100 induced by MNNG $(0.4{\mu}g/plate)$, respectively. In addition, the B1 at the same concentration showed 64% and 44.3% inhibition on the mutagenesis of Salmonella Typhimurium TA98 and TA100 induced by 4NQO $(0.15{\mu}g/plate)$, respectively. In SRB assay, human breast adenocarcinoma (MCF 7), human hepatocellular carcinoma (Hep3B), human stomach adonocarcinoma (AGS), human lung carcinoma (A549) and human cervical adenocarcinoma (HeLa) proliferations were inhibited by the increase in the sample concentration.

메밀 함량이 높은 국수 개발 및 메밀 원료에서부터 제품에 이르기까지의 영양적 가치와 기능성에 대한 과학적 연구를 위해서 메밀가루 및 메밀가루 혼합분에 대해서 반죽 특성과 생리활성을 조사하였다. 아밀로그래프 및 파리노그래프를 사용한 리올로지특성은 호화온도와 최고 점도는 B1에 비하여 메밀 혼합분에서는 낮아졌고, 파리노그래프 측정 결과 B1이 $BF1\simBF4$에 비하여 수분 흡수율은 낮게 나타났으며 반죽형성시간은 BF2에서 9.2분으로 가장 길었다. 메밀 혼합분 에탄올 추출물의 MNNG$(0.4{\mu}g/plate)$에 대한 항돌연변이 효과에서 S. Typhimurium TA100 균주에 대해 B1, BF4 및 BF3의 추출물은 시료농도 160 g/plate에서 각각 45%, 42% 및 37.3%의 돌연변이 억제효과를 나타내었다. 동일 시료 농도에서 4NQO(0.15 g/plate)에 대해서는 S. Typhimurium TA98과 TA100 균주에서 B1 추출물의 시료농도가 $160{\mu}g/plate$일 때 각각 64%와 44.3%의 가장 높은 억제활성을 나타내었다. 그리고 유방암세포에 대한 암세포 성장 억제활성을 검토한 결과, B1, BF4 및 BF3 추출물의 시료 농도 1 mg/mL에서 67.9%, 63% 및 59%의 억제효과를 나타내었다. 동일시료 농도에서 간암세포의 경우 B1에서 72.6%, 위암세포의 경우 모든 시료에서 70% 이상의 암세포 성장 억제효과를 나타내었으며, 특히 BF3의 경우 81.1%의 높은 억제효과를 보였다. 폐암세포와 자궁암세포에서는 60% 이상의 암세포 성장억제 효과를 나타내었다.

Keywords

References

  1. Dorrell DG. 1971. Fatty acid composition of buckwheat seed. J Amer Oil Chem Soc 48: 693-696 https://doi.org/10.1007/BF02638522
  2. Shim TH, Lee HH, Lee SY, Choi YS. 1998. Composition of buckwheat (Fagopyrum esculentum Moench) cultivars from Korea. Korean J Food Sci Thechnol 30: 1259-1266
  3. Shibata S, Imal T, Chikubu S, Miyahara T. 1979. The composition of buckwheat flour of various varieties and cultivated at various periods. Rept Natl Food Res Inst 34: 1-7
  4. Matsuhashi T. 1984. Composition of buckwheat and buckwheat powder. New Food Industry 26: 54-58
  5. Ohara T, Ohinata H, Muramatsu N, Matsuhashi N. 1989. Determination of rutin in buckwheat foods by high performance liquid chromatography. Nippon Shokuhin Kogyo Gakkaishi 36: 114-120 https://doi.org/10.3136/nskkk1962.36.2_114
  6. Kim YS, Chung SH, Suh HJ, Chung ST, Cho JS. 1994. Rutin and mineral content on improved kinds of Korea buckwheat at growing stage. Korean J Food Sci Thechnol 26: 759-763
  7. Tsuzuki T, Sakurada H, Mekuro H, Tsuzuki H, Sakagammi T. 1987. Distribution of rutin contents in buckwheat seeds. New Food Industry 29: 29-32
  8. Iekeda K, Arioka K, Fujii S, Kusano T, Oku M. 1984. Effect on buckwheat protein quality of seed germination and changes in trypsin inhibitor content. Cereal Chem 61: 236-238
  9. Pomeranz Y, Robbins GS. 1972. Amino acid composition of buckwheat. J Agric Food Chem 20: 270-274 https://doi.org/10.1021/jf60180a029
  10. Bonafaccia G, Acquistucci R, Luthar Z. 1994. Proximate chemical composition and protein characterization of the buckwheat cultivated in Italy. Fagopyrum 14: 43-48
  11. Skerritt JH. 1986. Molecular comparison of alcohol-soluble wheat and buckwheat protein. Cereal Chem 63: 365-369
  12. Mano Y. 1977. Characterization of lipid in buckwheat flour starch. J Jap Starch Sci 24: 15-18 https://doi.org/10.5458/jag1972.24.15
  13. Mazza G. 1988. Lipid content and fatty acid composition of buckwheat seed. Cereal Chem 65: 122-126
  14. Medcalf DG, Gilles KA. 1995. Effect of a lyotropic ion series on the pasting characteristics of wheat and corn starches. Starch 18: 101-111 https://doi.org/10.1002/star.19660180403
  15. AACC. 1983. Cereal Laboratory Methods. American Association of Cereal Chemists, St. Paul, Minnesota, USA. p 21-54
  16. Yahagi T, Nagao M, Seino Y, Matsushima T, Sugimura T, Okada M. 1997. Mutagenicities of N-nitrosoamines on Salmonella. Mutat Res 48: 121-136 https://doi.org/10.1016/0027-5107(77)90151-8
  17. Scudiero DA, Shoemaker RH, Paul KD, Monks A, Tiemey S, Nofziger TH, Currens MJ, Seniff D, Boyd MR. 1988. Evaluation of a soluble tetrazolium/formazan assay for cell growth and drug sensitivity in culture using human and other tumor cell lines. Cancer Res 48: 4827-4836
  18. Kim BR, Choi YS, Kim JD, Lee SY. 1999. Noodle making characteristics of buckwheat composite flours. J Korean Soc Food Sci Nutr 28: 383-389
  19. Lee EY. 2003. Studies on biological activities of buckwheat sprout. MS Thesis. Kangwon National University, Chuncheon. p 47-48
  20. Kim SH. 2005. Studies on screening of biological activities from buckwheat (Fagopyrum esculentum Moench) hull. MS Thesis. Kangwon National University, Chuncheon. p 35-36
  21. Do JR, Heo IS, Back SU, Yoon HS, Jo JH, Kim YM, Kim KJ, Kim SK. 2006. Antihypertensive, antimicrobial and antifungal activities of buckwheat hydrolysate. Korean J Food Sci Thechnol 38: 268-272
  22. Kim YS, Kim JG, Lee YS, Kang IJ. 2005. Comparison of the chemical components of buckwheat seed and sprout. J Korean Soc Food Sci Nutr 34: 81-86 https://doi.org/10.3746/jkfn.2005.34.1.081
  23. Kim JK, Kim KS. 2005. Compositions and pasting properties of Fagopyrum esculentum and Fagopyrum tartaricum endosperm flour. Korean J Food Sci Thechnol 37: 149-153
  24. Dorrell DG. 1971. Fatty acid composition of buckwheat seed. J Amer Oil Chem Soc 48: 693-696 https://doi.org/10.1007/BF02638522
  25. Pomeranz Y, Harshall HG, Robbins GS, Gilbertson JT. 1975. Protein content and amino acid composition of maturing buckwheat (Fagopyrum esculentum Moench). Cereal Chem 52: 479-485
  26. Hwang EJ, Lee SY, Kwon SJ, Park MH, Boo HO. 2006. Antioxidative, antimicrobial and cytotoxic activities of Fagopyrum esculentum Moench extract in germinated seeds. J Korean Medicinal Crop Sci 4: 1-7

Cited by

  1. Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour vol.6, pp.8, 2013, https://doi.org/10.1007/s11947-012-0831-8
  2. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties vol.44, pp.3, 2011, https://doi.org/10.1016/j.lwt.2010.08.017