Results 41 to 50 of about 4,596 (214)

A novel buckwheat protein with a beneficial effect in atherosclerosis was purified from Fagopyrum tataricum (L.) Gaertn. [PDF]

, 2013
Buckwheat seeds contain many kinds of functional compounds that are of benefit to patients with cardiovascular disease. In this research, a water-soluble buckwheat protein was isolated and purified through a DEAE-Sepharose anion exchange column and ...
Huang Lin, Li Zongjie, Tang Wen, Wang Qing, Zhou Xiaoli, Zhou Yiming   +5 more
core   +1 more source

FtbZIP12 Positively Regulates Responses to Osmotic Stress in Tartary Buckwheat

International Journal of Molecular Sciences, 2022
ABFs play a key role in regulating plant osmotic stress. However, in Tartary buckwheat, data on the role of ABF genes in osmotic stress remain limited and its associated mechanism in osmoregulation remain nebulous. Herein, a novel ABF family in Tartary buckwheat, FtbZIP12, was cloned and characterized. FtbZIP12 is a transcriptional activator located in
Wenfeng Weng, Xiang Lu, Meiliang Zhou, Anjing Gao, Xin Yao, Yong Tang, Weijiao Wu, Chao Ma, Qing Bai, Ruiqi Xiong, Jingjun Ruan   +10 more
openaire   +2 more sources

Effects of Cadmium Stress on Tartary Buckwheat Seedlings [PDF]

Plants (Basel)
Cadmium (Cd) is a naturally occurring toxic heavy metal that adversely affects plant germination, growth, and development. While the effects of Cd have been described on many crop species including rice, maize, wheat and barley, few studies are available on cadmium’s effect on Tartary buckwheat which is a traditional grain in China.
Du H, Tan L, Li S, Wang Q, Xu Z, Ryan P, Wu D, Wang A.   +7 more
europepmc   +4 more sources

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity [PDF]

Molecules, 2019
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples.
Qinglian Xu, Li Wang, Wenxiu Li, Yage Xing, Ping Zhang, Qin Wang, He Li, Hong Liu, Hua Yang, Xiaocui Liu, Yuan Ma   +10 more
openaire   +2 more sources

Integrated microRNA and transcriptome profiling reveal key miRNA-mRNA interaction pairs associated with seed development in Tartary buckwheat (Fagopyrum tataricum)

BMC Plant Biology, 2021
Background Tartary buckwheat seed development is an extremely complex process involving many gene regulatory pathways. MicroRNAs (miRNAs) have been identified as the important negative regulators of gene expression and performed crucial regulatory roles ...
Hongyou Li, Hengling Meng, Xiaoqian Sun, Jiao Deng, Taoxiong Shi, Liwei Zhu, Qiuyu Lv, Qingfu Chen   +7 more
doaj   +1 more source

Phenolic compound production by different morphological phenotypes in hairy root cultures of Fagopyrum tataricum Gaertn. [PDF]

, 2011
Hairy roots were obtained after inoculating sterile young stems of Fagopyrum tataricum with Agrobacterium rhizogenes R1000. The established roots displayed two morphological phenotypes when cultured on hormone-free medium containing Murashige-Skoog ...
Park Nam Il, Park Sang Un, Uddin Romij Md, Xiaohua Li   +3 more
core   +1 more source

Genome-wide identification, phylogeny, evolutionary expansion and expression analyses of bZIP transcription factor family in tartary buckwheat

BMC Genomics, 2019
Background In reported plants, the bZIP family is one of the largest transcription factor families. bZIP genes play roles in the light signal, seed maturation, flower development, cell elongation, seed accumulation protein, abiotic and biological stress ...
Moyang Liu, Yongdi Wen, Wenjun Sun, Zhaotang Ma, Li Huang, Qi Wu, Zizhong Tang, Tongliang Bu, Chenglei Li, Hui Chen   +9 more
doaj   +1 more source

Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions

Frontiers in Nutrition, 2022
This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the
Zhuo Zhang, Zhuo Zhang, Xin Fan, Liang Zou, Bao Xing, Bao Xing, Manli Zhu, Manli Zhu, Xiushi Yang, Guixing Ren, Guixing Ren, Yang Yao, Lizhen Zhang, Peiyou Qin   +13 more
doaj   +1 more source

Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]

, 2019
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana, Leblanc, Jean Guy Joseph, Rollan, Graciela Celestina   +2 more
core   +1 more source

Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals

Acta agriculturae Slovenica, 2003
Since the epidemiological studies show that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases, a great interest for different cereals and similar plants have appeared. Several minor cereals, pseudocereals and other alternative crops, that have been left off production in the beginning of previous ...
Giovanni BONAFACCIA, Nina FABJAN
openaire   +2 more sources