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Common buckwheat () is an important non-cereal grain crop and a prospective component of functional food. Despite this, the genomic resources for this species and for the whole family Polygonaceae, to which it belongs, are scarce. Here, we report the assembly of the buckwheat genome using long-read technology and a high-resolution expression atlas including 46 organs and developmental stages. We found that the buckwheat genome has an extremely high content of transposable elements, including several classes of recently (0.5-1 Mya) multiplied TEs ("transposon burst") and gradually accumulated TEs. The difference in TE content is a major factor contributing to the three-fold increase in the genome size of compared with its sister species . Moreover, we detected the differences in TE content between the wild ancestral subspecies ssp. and buckwheat cultivars, suggesting that TE activity accompanied buckwheat domestication. Expression profiling allowed us to test a hypothesis about the genetic control of petaloidy of tepals in buckwheat. We showed that it is not mediated by B-class gene activity, in contrast to the prediction from the ABC model. Based on a survey of expression profiles and phylogenetic analysis, we identified the MYB family transcription factor gene tr_18111 as a potential candidate for the determination of conical cells in buckwheat petaloid tepals. The information on expression patterns has been integrated into the publicly available database TraVA: http://travadb.org/browse/Species=Fesc/. The improved genome assembly and transcriptomic resources will enable research on buckwheat, including practical applications.
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http://dx.doi.org/10.3389/fpls.2021.612382 | DOI Listing |
J Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
View Article and Find Full Text PDFJ Dairy Sci
September 2025
Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, College of Animal Science, Guizhou University, Guiyang, 550025, Guizhou, China; Institute of Animal Nutrition and Feed Science, Guizhou University, Guiyang, 550025, Guizhou, China. Elec
Buckwheat is a common straw crop that contains an abundance of flavonoids and could be used as an antioxidant additive in animal diets. In this study, the effects of a commercial buckwheat rhizome flavonoid extract (BRFE) on milk production, plasma pro-oxidant and antioxidant, the ruminal metagenome, and ruminal metabolites in dairy goats were evaluated. Forty healthy, multiparous, nonpregnant Guanzhong dairy goats were blocked by DIM (122 ± 5.
View Article and Find Full Text PDFFoods
August 2025
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Tartary buckwheat hulls, a phenolic-rich by-product of buckwheat processing, offer great potential for resource utilization. In this study, ultrasound-assisted enzymatic extraction with two temperatures (40 °C and 50 °C) was employed to obtain phenolics from Tartary buckwheat hulls. Compared with the traditional extraction method (207 mg/100 g), ultrasound-assisted enzymatic extraction increased the total phenolic yield by 91.
View Article and Find Full Text PDFFoods
August 2025
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwent "inside-out" enzymatic pathways-corn starch exhibited a 38.21% reduced particle size through pore expansion, with long amylopectin chain degradation forming thermally stable gels, establishing it as an ideal base for anti-staling sauces and frozen dough.
View Article and Find Full Text PDFJ Ind Microbiol Biotechnol
August 2025
School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan, Hunan 411201, P. R. China.
More than one billion tons of chaff waste are generated globally every year, but traditional recycling methods face the dual challenges of inefficiency and environmental risks, to solve this problem, this study innovatively achieves the dual functions of lignocellulosic synergistic degradation and plant promotion by constructing synthetic microbial communities. Firstly, a cellulose-degrading bacterium cmk-7 (Chromobacterium violaceum) was screened from soil based on Congo red staining method, and the maximum values of CMCase enzyme activity and FPase enzyme activity were 289.12 U/mL and 332.
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