Journal of Food Processing & Technology

Inhibitory effect of buckwheat derived bakery products on the formation of advanced glycation end products: A comparison study

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Henryk Zielinski

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

The functional properties of traditional and novel innovative buckwheat enhanced wheat and rye products have received
increasing attention due to the suggested reduction of total mortality, coronary heart disease mortality, diabetes and cancer
incidence in humans. The potential non-pharmacologic prevention of buckwheat enhanced bakery products against formation of
advanced glycation end products (AGEs) due to the presence of quercetin-3-O-rutinoside (rutin)-the main buckwheat flavonoid was
addressed in this study. AGEs are a complex group of compounds formed in a non-enzymatic way when reducing sugars react with
amino acids of proteins and other molecules. Protein glycation in human is believed to be implicated in the development of chronic
degenerative diseases. Recently, the protective effect of rutin, the main buckwheat flavonoid and its metabolites has been shown in
diabetic rats against formation of AGEs. In this study the inhibitory activity of aqueous alcohol extracts of traditional and novel
innovative buckwheat enhanced wheat and rye products against AGEs formation was studied in a bovine serum albumin (BSA)/
glucose and BSA/methylglyoxal (MGO) systems whereas amino guanidine (AG), a commonly used inhibitor of glycation process
has served as a reference compound. The studies showed a high inhibitory effects of buckwheat enhanced wheat breads, formulated
on dark wheat flour and flour from roasted buckwheat groats against AGEs formation offer a potential therapeutic approach for the
disease prevention. Moreover, the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high
rutin dosages was confirmed. The results of the inhibitory activity were highly correlated in two applied model systems.

Biography :

Henryk Zielinski is the Head of Department of Chemistry and Biodynamics of Food at IAR&FR PAS. He has completed MSc in chemistry from Nicolaus Copernicus
University in Torun, PhD in Biochemistry from University of Warmia and Mazury in Olsztyn, Professor in Food Technology and Nutrition from Polish Academy of Sciences
and Postdoctoral studies from Rayne Institute, UMDS London and King’s College London. He has published more than 100 papers in reputed journals and has been serving
as an Editor-In-Chief of Polish Journal of Food and Nutrition Sciences. He is Polish delegate to Food Chemistry Division at EuCheMS.