Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Inactivation of Rutin Degrading Enzymes in Buckwheat Groats by Roasting and Steaming

메밀의 조직별 루틴분해효소 활성과 종실의 가열처리에 의한 효소 활성 억제

  • An, Sol (Department of Crop science & Biotechnology, Chonbuk National University) ;
  • Lee, Chang Min (Department of Crop science & Biotechnology, Chonbuk National University) ;
  • Haile, Daniel Hailegiorgis (Department of Crop science & Biotechnology, Chonbuk National University) ;
  • Yun, Song Joong (Department of Crop science & Biotechnology, Chonbuk National University)
  • 안솔 (전북대학교 작물생명과학과) ;
  • 이창민 (전북대학교 작물생명과학과) ;
  • ;
  • 윤성중 (전북대학교 작물생명과학과)
  • Received : 2018.10.19
  • Accepted : 2019.02.28
  • Published : 2019.04.30
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Abstract

Background: Rutin is decomposed by rutin-degrading enzymes (RDE) during the processing of buckwheat groats, resulting in a decrease in rutin content and a further increase in the bitterness of processed products. Thus, the present study aimed to examine RDE activity in groats and various tissues of domestic buckwheat varieties and to develop a method to reduce the loss of rutin during the groat processing. Methods and Results: RDE activity and isozymes patterns were determined in Tartary and common buckwheat. RDE activity, measured by quercetin production rate, was 273 and $70{\mu}g/g$ fresh weight/min in mature Tartary and common buckwheat groats, respectively. A total of six RDE isozymes were detected in mature groats of Tartary buckwheat on a non-denaturing gel. In Tartary buckwheat groats, RDE activity decreased by approximately 81 or 71% with roasting or steaming for 5 min respectively. As the roasting or steaming time increased to 30 min, RDE activity decreased by over 95%. These results indicated that RDE was inactivated in groats by roasting or steaming. When untreated Tartary buckwheat groats were kneaded with powder, RDE was activated and the quercetin production rate increased by 62%. However, when roasted groats were kneaded with powder, the quercetin production rate decreased by 93%, mainly due mainly to inactivation of RDE, as indicated by a decrease in band intensities of the six isozymes. Conclusions: These results suggested that the loss of rutin, due to RDE activity during processing, may be reduced by 71 to 100% by roasting or steaming groats for 5 to 30 min, due in large part to the inactivation of RDE isozymes.

Keywords

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Fig. 1. Isozymes of rutin-degrading enzymes (RDE) in Tartary buckwheat groats.

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Fig. 2. Rutin-degrading enzymes (RDE) activity in various buckwheat tissues expressed on the fresh tissue weight (A) and the amount of protein (B) bases.

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Fig. 3. Isozymes patterns of rutin-degrading enzymes in various buckwheat tissues of Tartary (A) and common (B) buckwheat.

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Fig. 4. Rutin (A) and quercetin content (B) of heat-treated or kneaded buckwheat groats.

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Fig. 5. Inhibition of rutin-degrading enzymes (RDE) activity (A) and isozymes patterns of control, roasted and steamed mature groats (B).

Table 1. HPLC conditions for rutin and quercetin contentdetermination.

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Table 2. HPLC conditions for RDE activity measurement.

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