Buckwheat sprouts are a vegetable; a functional food should provide health benefit and enhance performance as high nutritionally important substances. Buckwheat noodles are the major buckwheat food in Japan, Korea and China. In addition, Buckwheat as preventive medicine has undergone a great advance...
Buckwheat sprouts are a vegetable; a functional food should provide health benefit and enhance performance as high nutritionally important substances. Buckwheat noodles are the major buckwheat food in Japan, Korea and China. In addition, Buckwheat as preventive medicine has undergone a great advancement in the last decade. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. This experiment was carried out examine the concentration of chlorogenic acid, catechin, rutin, quercetin at 3, 5, 7days old sprouts, and systematic analysis of functional proteins by proteome approach between common (Fagopyrum esculentum M?ench.) and tatary (Fagopyrum tataricum Gaertn.) buckwheat sprout under light and dark conditions. Proteins were extracted from sprout and leaf by using freeze dryer after days old sprouts, and then separated by two-dimensional electrophoresis (2-DE) with IEF gels over pH 3 to 10. With these methods, we identified more than 1520 protein spots under different condition, we revealed about 30 different protein spots under light and dark condition in common and tatary buckwheat sprout. After tryptic digestion, to identify the 185 proteins by using matrix laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF-MS) coupled to peptide fragmentation methods. These identified proteins are categorized such as development (3%, 1%), cell growth/division (2%, 2%), cellular organization (3%, 5%), folding/stability (19%, 22%), disease/defense (10%, 8%), signal transduction (5%, 4%), energy metabolism (22%, 14%), storage protein (7%, 6%), metabolism (3%, 3%), protein synthesis (10%, 11%), transcription (2%, 10%), transport facilitation (3%, 5%), transposon (2%, 1%), and unknown (8%, 5%) under light and dark condition in common and tatary buckwheat, respectively. We identified that 22kDa allergenic protein was decreased in light condition. However, our present work designed for profiling the different functional proteins under different conditions in buckwheat sprout.
Buckwheat sprouts are a vegetable; a functional food should provide health benefit and enhance performance as high nutritionally important substances. Buckwheat noodles are the major buckwheat food in Japan, Korea and China. In addition, Buckwheat as preventive medicine has undergone a great advancement in the last decade. Research has demonstrated that nutrition plays a crucial role in the prevention of chronic diseases. This experiment was carried out examine the concentration of chlorogenic acid, catechin, rutin, quercetin at 3, 5, 7days old sprouts, and systematic analysis of functional proteins by proteome approach between common (Fagopyrum esculentum M?ench.) and tatary (Fagopyrum tataricum Gaertn.) buckwheat sprout under light and dark conditions. Proteins were extracted from sprout and leaf by using freeze dryer after days old sprouts, and then separated by two-dimensional electrophoresis (2-DE) with IEF gels over pH 3 to 10. With these methods, we identified more than 1520 protein spots under different condition, we revealed about 30 different protein spots under light and dark condition in common and tatary buckwheat sprout. After tryptic digestion, to identify the 185 proteins by using matrix laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF-MS) coupled to peptide fragmentation methods. These identified proteins are categorized such as development (3%, 1%), cell growth/division (2%, 2%), cellular organization (3%, 5%), folding/stability (19%, 22%), disease/defense (10%, 8%), signal transduction (5%, 4%), energy metabolism (22%, 14%), storage protein (7%, 6%), metabolism (3%, 3%), protein synthesis (10%, 11%), transcription (2%, 10%), transport facilitation (3%, 5%), transposon (2%, 1%), and unknown (8%, 5%) under light and dark condition in common and tatary buckwheat, respectively. We identified that 22kDa allergenic protein was decreased in light condition. However, our present work designed for profiling the different functional proteins under different conditions in buckwheat sprout.
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