alexa Evaluation Of Cytotoxicity Of Buckwheat Grains And Buckwheat Products To HT29 Cells In An In Vitro Environment
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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3rd International Conference and Exhibition on Food Processing & Technology
July 21-23, 2014 Hampton Inn Tropicana, Las Vegas, USA

Danuta Gorecka, Krzysztof Dziedzic, Anna Olejnik and Marzanna Hes
Posters: J Food Process Technol
DOI: 10.4172/2157-7110.S1.006
Abstract
An ever-increasing attention paid to buckwheat groats and buckwheat products is a result of their high levels of biologically active compounds, such as: antioxidants, vitamins, phytosterols and dietary fibre. Buckwheat flour - one of buckwheat products - can be used in the diet of people suffering from Coeliac disease, as it not contains gliadin and glutenin. Buckwheat grains are richer in lysine compared with other cereals, and richer in arginine, while they contain less threonine and methionine. The low ratios of Lys/Arg and Met/Arg amino acids can reduce human cholesterol levels. The aim of this research was to evaluate cytotoxicity of buckwheat grains (BGR) and buckwheat products: roasted buckwheat grains (RBGR), broken buckwheat groats (BGT) and buckwheat bran (BB). Roasting applied during the production of buckwheat groats caused an increase in the level of flavonoids; however, the highest levels of flavonoids were observed for BB. RBGR and BB showed a higher bioavailability of flavonoids in the in vitro environment, as compared to BGR and BGT. The highest cytotoxicity to HT29 cells after in vitro digestion was demonstrated for RBGR.
Biography
Danuta Gorecka is a Professor at Poznan University of Life Sciences. Her scope of interest includes dietary fibre and its functional properties, especially water holding capacity, cation exchange capacity, and sorption of bile acid. Her research also focuses on functional foods and bio-active substances contained in fruits, vegetables and cereals, buckwheat groats in particular. Currently, she is the Vice Dean at the Faculty of Food Science and Nutrition, Poznan University of Life Science.
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