Specific Detection of Buckwheat Residues in Processed Foods by Polymerase Chain Reaction

A specific and qualitative detection method for buckwheat in foods using the polymerase chain reaction (PCR) was developed. Trace amounts of buckwheat in commercial food products were qualitatively detected by this method. It should be reliable for detecting buckwheat residues in processed foods and practical for monitoring the labeling system for allergenic food materials.     

Lymphocyte responses to food antigens in food sensitive patients with allergic tension-fatigue syndrome

Scores of radio allergosorbent test (BAST) for cow's milk or buckwheat flour and proliferative responses of peripheral blood mononuclear cells (PBMCs) to bovine serum albumin and-lactoglobulin or buckwheat flour were measured in cow's milk or buckwheat flour sensitive patients with allergic tension-fatigue syndrome. In all 3 cow's milk sensitive patients with allergic tension-fatigue syndrome, RAST scores for cow's milk were negative or slightly positive, but PBMCs well responded to bovine serum albumin and-lactoglobulin, but not to ovalbumin. In a buckwheat flour sensitive patient with allergic tension-fatigue syndrome, RAST scores for buckwheat flour were negative, but PBMCs well responded to buckwheat flour, but not to ovalbumin, bovine serum albumin and-lactoglobulin. Conversely, in cow's milk or buckwheat flour sensitive patients with immediate allergic symptoms, RAST scores for offending foods were positive although PBMCs did not respond to offending food antigens. These results suggest that proliferative responses of PBMCs to food antigens are very useful for detection of offending foods in allergic tension-fatigue syndrome.     

PCR method for detecting trace amounts of buckwheat (Fagopyrum spp.) in food

Buckwheat often causes severe allergic reactions, even when its ingestion level is extremely low. Therefore, buckwheat is listed in several countries as a common food allergen. In addition to common buckwheat and Tartarian buckwheat that are cultivated and consumed widely, wild buckwheat may be potentially allergenic. Food containing undeclared buckwheat poses a risk to patients with the buckwheat allergy. We describe in this report a PCR method to detect buckwheat DNA by using primers corresponding to the internal transcribed spacer region and the 5.8S rRNA gene. The method is buckwheat-specific and compatible with both cultivated and wild buckwheat of the Fagopyrum spp. Its sensitivity was sufficient to detect 1 ppm (w/w) of buckwheat DNA spiked in wheat DNA. This method should benefit food manufacturers, clinical doctors, and allergic patients by providing information on the presence of buckwheat contamination in food.     

Functional compounds in fermented buckwheat sprouts

Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2″-hydroxynicotianamine (HNA) were identified as angiotensin I-converting enzyme (ACE) inhibitors. NA and HNA increased during fermentation. Indole-3-ethanol was identified as an antioxidant (a SOD active substance), and may have been generated from tryptophan during fermentation because it was not contained in green buckwheat juice. A safety test demonstrated that FBS contained were safe functional food components, showing negative results in buckwheat allergy tests. Any buckwheat allergy substances might have been degraded during the fermentation process.     

Functional Compounds in Fermented Buckwheat Sprouts

Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2″-hydroxynicotianamine (HNA) were identified as angiotensin I-converting enzyme (ACE) inhibitors. NA and HNA increased during fermentation. Indole-3-ethanol was identified as an antioxidant (a SOD active substance), and may have been generated from tryptophan during fermentation because it was not contained in green buckwheat juice. A safety test demonstrated that FBS contained were safe functional food components, showing negative results in buckwheat allergy tests. Any buckwheat allergy substances might have been degraded during the fermentation process.     

Foods for patients with celiac disease.

As a general rule patients with celiac disease must avoid five cereals--wheat rye, triticale, barley and oats. Very sensitive individuals must also avoid two products of these cereals--malt and hydrolyzed vegetable protein. Some less sensitive individuals may be able to tolerate barley and oats in small quantities. All other foods are acceptable, including the cereals corn, rice, buckwheat, millet and sorghum, as well as malt-flavored breakfast cereals. Wine, spirits, beer and ale are also acceptable unless otherwise contraindicated. Monosodium glutamate, other food additives and pharmaceutical preparations are also acceptable. The ingredients of prepackaged processed foods are listed on the labels. Patients with celiac disease must examine labels to ensure that they avoid the harmful cereals. With appropriate precautions they need not be concerned about eating away from home.     

虫媒传粉植物荞麦的生物学特性与研究进展

荞麦是禾本科之外的谷物类作物, 具有较高的营养和药用价值。栽培荞麦有甜荞(Fagopyrum esculentum)和苦荞(F. tartaricum), 这两种一年生草本分别为自交不亲和的二型花柱、自交亲和的同型花柱植物; 前者结实依赖昆虫传粉。根据国内外调查研究, 前人对蓼科荞麦属(Fagopyrum)记录了30个物种名, 已有形态学和遗传多样性的调查表明该属的物种多样性中心位于我国西南地区, 特别是长江上游的三江并流区域; 甜荞和苦荞的起源地和祖先物种也认为在该区域。本文在论述前人研究的基础上, 指出对荞麦属的分类修订、野生种质资源的分布、种间关系的调查、优良品种的选育亟待研究。孢粉学和考古学的证据显示在我国长江流域, 人们在4,500年前就开始种植荞麦。荞麦可能曾经是山区人民的主粮, 为孕育长江流域文明提供了食物资源。加强对荞麦基础生物学特性的研究, 运用现代基因组学的方法有望澄清栽培荞麦的起源并探究产量不高的原因, 挖掘和利用其经济和药用价值的性状, 为荞麦成为一类优良的粮食作物提供参考依据。     

TEMPO/TVC法与国标方法测定食品中菌落总数的比较研究

【目的】确证TEMPO/TVC计数食品中菌落总数的检测性能。【方法】使用TEMPO/TVC法和国标方法GB4789.2对熟肉制品、方便食品、速冻食品、膨化食品、糖果、糕点、调味品7类食品进行菌落总数测定。【结果】TEMPO/TVC法和国标方法检测食品中菌落总数的检测结果一致性较好(符合率95.4%);且两种方法检测7类食品样品的检测结果P值均大于0.05,无显著性差异。【结论】TEMPO/TVC法具有操作简便、快速、高效和人为误差小的特点,在日常检测中值得推广应用。     

Identification of a new IgE-binding epitope of peanut oleosin that cross-reacts with buckwheat

Peanut and buckwheat induce a severe allergic reaction, anaphylaxis, which is considered to be mediated by immunoglobulin E (IgE). We identified in this study a new IgE-binding epitope of the peanut allergen that cross-reacted with buckwheat. The phosphate-buffered saline-soluble fraction of buckwheat inhibited the binding between IgE and the peanut allergen. A cross-reactive peptide was isolated from the α-chymotrypsin hydrolysate of peanut. Based on the amino acid sequence and mass spectrometric analysis data, the peptide was identified as Ser-Asp-Gln-Thr-Arg-Thr-Gly-Tyr (SDQTRTGY); this sequence is identical to amino acids 2-9 in the N-terminal hydrophilic domain of oleosin 3 which is located on the surface of the lipid storage body. Synthetic SDQTRTGY was found to bind with IgE in the sera of all eight peanut-allergic patients tested. Since many foods of plant origin contain oleosin, the possibility of an anaphylactic cross-reaction in allergic patients should always be considered.     

Staple Foods Consumption and Irritable Bowel Syndrome in Japanese Adults: A Cross-Sectional Study

Background

Carbohydrates can cause gastrointestinal symptoms due to incomplete absorption in the small bowel. Thus, high-carbohydrate diets may induce symptoms of irritable bowel syndrome (IBS).

Objective

This observational and cross-sectional study assessed the association between consumption of several carbohydrate-enriched staple foods, such as rice, Japanese wheat noodles, Chinese noodles, bread, pasta, and buckwheat noodles, and the prevalence of IBS in Japanese adults.

Subjects and Methods

One thousand and eighty-two (837 men) Japanese adult employees aged 19-85 were included in this cross-sectional study conducted in 2011. IBS diagnosis was based on the Rome III criteria. Consumption of staple foods was assessed using a brief self-administered diet history questionnaire, and divided into three categories (low, middle, high) depending on their distribution.

Results

In the multivariate analysis, daily consumption of rice (odds ratios [ORs] and [95% confidence interval (CI)]: middle, 1.36 [0.93–1.99]; high, 1.67 [1.12–2.49]; P for trend = 0.01), bread (middle, 1.88 [1.28–2.75]; high, 1.63 [1.10–2.41]; P for trend = 0.01), pasta (middle, 1.47 [1.01–2.15]; high, 1.68 [1.12–2.52]; P for trend = 0.01), and buckwheat noodles (middle, 1.76 [1.18–2.61]; high, 1.98 [1.31–3.00]; P for trend = 0.001) were associated with higher prevalence of IBS after adjustment for socio-demographic, anthropometric, and lifestyle-related factors. Buckwheat noodles, but not other staple foods, retained an association with the prevalence of IBS even after adjustment for daily intake of carbohydrates or plant proteins.

Conclusions

This cross-sectional study demonstrated that the consumption of staple foods, such as rice, bread, pasta, and buckwheat noodles is associated with the prevalence of IBS. Of these, the consumption of buckwheat noodles, but not other staple foods, is associated with IBS independent of carbohydrate or plant protein contents.     

Identification of a New IgE-Binding Epitope of Peanut Oleosin That Cross-Reacts with Buckwheat

Peanut and buckwheat induce a severe allergic reaction, anaphylaxis, which is considered to be mediated by immunoglobulin E (IgE). We identified in this study a new IgE-binding epitope of the peanut allergen that cross-reacted with buckwheat. The phosphate-buffered saline-soluble fraction of buckwheat inhibited the binding between IgE and the peanut allergen. A cross-reactive peptide was isolated from the α-chymotrypsin hydrolysate of peanut. Based on the amino acid sequence and mass spectrometric analysis data, the peptide was identified as Ser-Asp-Gln-Thr-Arg-Thr-Gly-Tyr (SDQTRTGY); this sequence is identical to amino acids 2–9 in the N-terminal hydrophilic domain of oleosin 3 which is located on the surface of the lipid storage body. Synthetic SDQTRTGY was found to bind with IgE in the sera of all eight peanut-allergic patients tested. Since many foods of plant origin contain oleosin, the possibility of an anaphylactic cross-reaction in allergic patients should always be considered.     

Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint

A rapid method for predicting the buckwheat flour ratio of dried buckwheat noodles was developed by using the fluorescence fingerprint and partial least squares regression. Fitting the calibration model to validation datasets showed R(2)=0.78 and SEP=12.4%. The model was refined for a better fit by deleting several samples containing additional ingredients. The best fit was finally obtained (R(2)=0.84 and SEP=10.4%) by deleting the samples containing vinegar, green tea, seaweed, polysaccharide thickener, and yam. This result demonstrates that a calibration model with high accuracy could be constructed based on samples similar in material composition. The developed methodology requires no complex preprocessing, enables rapid measurement with a small sample amount, and would thus be suitable for practical application to the food industry.     

AlCl3分光光度法测定荞麦种质资源中黄酮的研究

荞麦是黄酮的膳食来源之一。我国是世界保存荞麦种质资源最多的国家,为深入开发利用荞麦种质资源的功能成分,对AlCl3分光光度法测定荞麦种质资源黄酮含量的方法进行了研究,并对新收集的169份荞麦种质资源进行了测定评价。结果表明：①AlCl3分光光度法稳定性好,准确性和精密度高,偏差小,易于操作,适用于荞麦种质资源黄酮鉴定和评价;②苦荞种质资源黄酮含量的平均值、变异幅度、标准偏差分别为2．53％、1．94％～3．11％、0．2436,甜荞种质资源黄酮含量的平均值、变异幅度、标准差分别为0．13％、0．08％～0．21％、0．0273;苦荞种质资源黄酮含量的平均值约为甜荞的20倍。     

Immunoglobulin E mediated food allergy.Modelling and application of diagnostic and predictive tests for existing and novel foods

It is known that some foods cause an allergenic response in certain individuals. Clinical and immunological tests are available for the diagnosis of food allergy and identification of food allergens. However, there are no valid tests for the prediction of the allergenic potential of foods not normally recognized as allergenic. Such foods include: food products developed from foods which may not be recognizable as allergenic in their modified forms; foods produced using novel processes (novel foods), for example genetically modified foods; and foods not normally consumed but that are being used increasingly as alternatives to more traditional foods. Both the risks associated with food allergy and the fact that foods such as the ones described above will become available to the consumer, highlight the need for methods to screen for potential food allergens. This review provides a general overview of food allergy including mechanism, development and prevalence, but focuses on and discusses: 1) the possible risks (with specific reference to food allergy) associated with new and novel foods; and 2) the development/use of food allergy models (in vivo and in vitro) to assess the allergenic potential of new and novel foods.     

Specific detection of wheat residues in processed foods by polymerase chain reaction

A sensitive qualitative detection method for wheat in foods using polymerase chain reaction (PCR) was developed. Trace amounts of wheat in commercial food products could be qualitatively detected by this method. The sensitivity of the proposed PCR method appears to be similar to that of ELISA. The present method should be very useful for detecting wheat residues in processed foods.     

Methods for Assessment of Dietary Lead Exposure of the Inner-City Population

Abstract

Assessment of dietary lead exposure of individuals begins with the determination of food and beverage intake by the individuals, and concludes with an evaluation of the lead content of the foods and beverages consumed. Of several techniques available for assessment of dietary intake, the 24-hour food recall is recommended as the method of choice for assessing current dietary lead intakes in inner-city populations. The three-day food record can be used among cooperative and motivated subjects, while the dietary history method is available for assessing long-term intakes in the past. The unavailability of lead content values of a large number of foods will to a large extent restrict the use of these methods in large-scale dietary lead exposure studies. Until the time that such data becomes available, the most accurate estimates of lead intake can be provided by chemical analysis of duplicate samples of foods consumed, as is currently done. However, this method is feasible only for small samples.     

Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint

A rapid method for predicting the buckwheat flour ratio of dried buckwheat noodles was developed by using the fluorescence fingerprint and partial least squares regression. Fitting the calibration model to validation datasets showed R ²=0.78 and SEP=12.4%. The model was refined for a better fit by deleting several samples containing additional ingredients. The best fit was finally obtained (R ²=0.84 and SEP=10.4%) by deleting the samples containing vinegar, green tea, seaweed, polysaccharide thickener, and yam. This result demonstrates that a calibration model with high accuracy could be constructed based on samples similar in material composition. The developed methodology requires no complex preprocessing, enables rapid measurement with a small sample amount, and would thus be suitable for practical application to the food industry.     

荞麦黄酮及其生物合成调控研究进展

荞麦属植物资源丰富,且富含黄酮类成分.通过文献查阅,总结了荞麦黄酮历年研究情况以及热点研究领域.荞麦黄酮研究论文最早发表于1952年,在1952—1999近五十年的时间内,荞麦黄酮的研究论文较少,年发文量少于10篇,荞麦黄酮的研究处于起步阶段.自2000年后,荞麦黄酮逐渐获得更多研究学者的关注,年度发文量逐年上升.近年...     

普通荞麦资源的耐铝性研究

利用小容器溶液培养法对耐铝性鉴定条件和52份普通荞麦栽培品种资源的耐铝性进行了研究。结果发现普通荞麦耐铝性鉴定的适宜条件为发芽种子于500μmol/LAlCl3溶液(pH4.5)处理3d,以发芽种子在这三天内的根伸长量衡量耐铝性程度。在该处理条件下,普通荞麦不同品种间的耐铝性有显著差异。其中,陕西大红花甜荞品种、日本大粒荞、织金红花甜荞的耐铝毒胁迫能力最强,值得在荞麦耐铝性育种和耐铝机制研究中利用。     

重庆部分地区的种质资源调查荞麦篇

"第三次全国农作物种质资源调查与收集"重庆项目组,于2015年10月至11月初在重庆市巫山县、奉节县和石柱县3个县开展了农业生物资源的系统调查,通过深入村社和农户,调查了解作物种类与品种多样性情况,收集和挖掘古老、特有和稀少种质资源。本次调查共收集到农作物地方品种和野生近缘植物种质资源341份,其中粮油作物136份、蔬菜86份、果树57份、茶树5份、烟草22份、牧草30份、麻类5份。本文重点介绍在粮油作物中的荞麦种质资源调查和资源收集情况,在收集到的19份荞麦资源中,既有珍稀、古老的地方品种,也包括特有野生资源。荞麦承载了彝族等少数民族的文化内涵,随着现代农业的发展,荞麦的古老、珍稀和特有种质资源正在流失,建议相关部门因地制宜,在发展现代农业生产的同时,采取必要的经济措施,对古老、珍稀和特有的荞麦种质资源,进行农户或原生境保护,为进一步开发利用提供种质资源基础。