Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars

Paulina Streimikyte, Aiste Balciunaitiene, Theodore Daniel Liapman, Zaneta Streimikyte-Mockeliune, Viktorija Puzeryte, Simas Borkertas, Pranas Viskelis (Coresponding Author), Jonas Viskelis

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Common buckwheat (Fagopyrum esculentum M.) is highly rich in starches and polysaccharides. Nowadays, the use of common buckwheat in brewing processes and functional product development is gaining popularity as it is gluten-free and therefore suitable for those suffering from coeliac disease. Moreover, enzyme-assisted extraction for common buckwheat releases these oligosaccharides as well as bioactive substances, which can be further used for developing new products. This research aims to compare different enzymatic hydrolysis methods and their effect on roasted common buckwheat flour. The degradation of buckwheat flour using these hydrolytic enzymes was captured using SEM. Oligosaccharide and sugar molecular mass distributions were identified using HPLC-SEC. The extract with the highest fermentable monomeric sugar content was further fermented with ancient lactic acid bacteria starters: Tibetan kefir grains and birch sap. Ferment extracts were analyzed for antimicrobial activity against ten different pathogenic bacteria. The results indicated that the incorporation of enzymes into the extraction process lead to the release of a wide variety of DP3-DP4. Furthermore, the successful fermentation of these extracts with ancient starters revealed promising antimicrobial activity against nine different pathogenic bacteria, including E. coli and L. monocytogenes. In general, common buckwheat is a suitable ingredient for developing beverages and products with high value and has high potential in pharmaceutical applications.

Original languageEnglish
Article number8210
JournalApplied Sciences (Switzerland)
Volume12
Issue number16
DOIs
Publication statusPublished - Aug 2022
Externally publishedYes

Keywords*

  • antimicrobial activity
  • enzyme-assisted extraction
  • Fagopyrum esculentumM
  • fermentation
  • oligosaccharides

Field of Science*

  • 2.11 Other engineering and technologies
  • 2.4 Chemical engineering

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database

Fingerprint

Dive into the research topics of 'Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars'. Together they form a unique fingerprint.

Cite this