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Perspectives of Breeding Buckwheat for High Quality

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 Section A Keynote presentation

Perspectives of Breeding Buckwheat for High Quality

a d d
I. Krefta , N.K. Chrungoo", N. Devadasan", M. Licen , Y. Chai", Z. Wang , Z. Zhang ,
f f a
R. Line, S. Ikeda , K. Ikeda , G. Wieslander', D. Norback", N. Fabjan , M. Germ",
G. Bonafaccia' and B. Vombergar'.
"Biotechnical Faculty, University ofLjubljana, P.O. Box 2995, SI-1001 Ljubljana, Slov enia;
bNorth Eastern Hill University, Department ofBotany, Shillong, 793022, India;
' Northwest A&F University, Yangling, Shaanxi 712100, China;
dInstitute ofBiotechnology, Shanxi University, Taiyuan 030006, China;
"Shanxi Academy ofAgricultural Sciences, Taiyuan, Shanxi, China;
fFaculty ofNutrition, Kobe Gakuin University, Nishi -ku, Kobe 651-2180, Japan ;
gOccupational and Environmental Medicine, Uppsala University, SE-75I85 Uppsala, Sweden;
"National Institute ofBiology, SI-1000 Ljubljana, Slovenia;
iNational Institute ofNutrition, Via Ardeatina, 546, 1-00178 Roma, Italy;
'College ofFood Technology, SI-2000 Maribor, Slovenia.

Abstract: The internationally coordinated research, performed in past and presence through international
bilateral projects, is briefly reported. The importance of nutritional quality of starch , proteins, phenolic
substances and other constituents, and interactions among them, is discu ssed. Some possibilities of
.further progress in breeding buckwheat for high nutritional quality of products are proposed.
Keywords: Buckwheat; Breeding; Starch; Protein ; Rutin; Phenolics; Antioxidants

INTRODUCTION
The purpose of this paper is to present the ideas and views on possibilities of breeding buckwheat for high
nutritional quality of the yield, as it appeared feasible from the research performed in cooperation among
scientists of Slovenia, China, India, Japan , Sweden , Italy and some other countries. This is a supplementation to
previous published overviews on international achievements and goals of buckwheat breeding for high nutritional
quality (Kreft , 1983; Ruszkowski et aI., 1983; Matano et aI., 1985; Kreft, 1986; Kreft, 1989; Kreft, 1998; Kreft et
al., 1999-2007; Kreft, 2001; Kreft, 2002; Kreft et al., 2003; Kreft, 2004; Kreft, 2005).
Quality of starch
Nutritional importance of starch has long been neglected. However it was found high nutritional importance
of the ratio amylose/amylopectin for the quality of buckwheat products, especially buckwheat groats (kasha ,
dehusked buckwheat) (Skrabanja and Kreft, 1998; Skrabanja et al., 1998; Skrabanja et al., 2001; Kreft and
Skrabanja, 2002).
Variability of genetic factors , regulating amylose/amylopectin ratio in buckwheat was established recently
(Chrungoo et aI., unpublished results; Licen, unpublished results), further elucidation and breeding is needed.
Protein
The studies of polymorphism of buckwheat proteins started very early (Kreft et al., 1978). In details the high
biological value of buckwheat proteins, based on excellent amino-acid composition were studied (Javornik et al.,
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Proceedings ofthe 1d international symposium on buckwheat

1981; Eggum et al., 1981; Javornik and Kreft, 1984; Bonafaccia et al., 2003a) and the relevant methods were
developed (Kump et al., 1976; Kump et al., 1977; Eggum et al., 1981; Skrabanja et al., 1998; Skrabanja et al.,
2000; Licen and Kreft, 2005). With the time, it become clear that the nutritional importance of buckwheat proteins
is not limited solely to excellent amino-acid composition and high biological value, but the textural characteristics
and the resistance of proteins to digestion are important as well (Javornik et al., 1981; Ikeda et al., 1995;
Skrabanja et al., 2000; Licen and Kreft, 2005; Kreft and Germ, unpublished results). During breeding of
buckwheat for suitable protein composition, their possible interactions with phenolic substances should not be
neglected.
As buckwheat proteins could be involved in the development of allergy, these aspects are also very important
(Wieslander, 1996; Wieslander and Norback, 2001; Wang et al., 2004; Wieslander et al., 2005; Licen and Kreft,
2005) among the goals of buckwheat breeding should be the exclusion of allergenic factors from buckwheat
products.
Phenolic substances
Rutin is one of the most studied phenolic substances. In our internationally coordinated studies we studied
some other antioxidants (for example quercetin, quercitrin, catechin, epicatechin, tannins) with anti-oxidative and
other desired health effects as well (Luthar and Kreft, 1990; Luthar and Kreft, 1999; Kreft et al., 1999; Kreft et al.,
2002; Kreft et al., 2003; Fabjan et al., 2003; Breznik et al., 2004; Wieslander et al., 2005; Kreft, 2005; Kreft et al.,
2006).
There are possible interactions of phenolic substances with other buckwheat constituents, affecting the
bio-availability of involved substances. In buckwheat breeding, not only the concentration of substances, but their
nutritional bio-availability, should be taken into regard as well (Kreft et al., 2006).
Trace elements
Among trace elements of specific importance in buckwheat are Zn, Se, Mg and others (Ikeda et al., 1996;
Scheucher et al., 1999; Ikeda et al., 1999; Ikeda et al., 2000; Ikeda et al., 2001; Ikeda et al., 2002; Ikeda et al.,
2003; Bonafaccia et al., 2oo3a; Skrabanja et al., 2004; Stibilj et al., 2004; Ikeda et al., 2004; Ikeda et al., 2005;
Ikeda et al., 2006; Smrkolj et al., 2006). Besides the presence of trace elements, their availability is important as
well. In future, in buckwheat breeding and quality research more attention should be given on interactions of
genetic, ecological and technological factors, influencing the availability of trace elements in buckwheat (Ikeda et
"al., 2001; Ikeda et al., 2003).
Structures and interactions
Buckwheat grain consists of embryo (including two cotyledons), endosperm, testa and husk, these structures
are partly separated during milling into different fractions (De Francisco and Kreft, 1989; Kreft, 1989; Skrabanja
et al., 2004). By changing the allocation of assimilates and the relative size of these parts of buckwheat grain, it is
possible to change the composition, fraction size and utilization value of buckwheat milling products (Kreft and
Skrabanja, 2oo1;Skrabanja et al., 2004).

METHODS
Selection within current populations and cultivars. Because of obligatory cross-pollination in buckwheat,
buckwheat plants are highly heterozygous and most domestic populations and many varieties are highly
heterogenic. By selection and/or by crossing sister plants, it is possible to fmd and obtain interesting traits, based
on recessive genes (for example determinate plant growth, changes in amylose/amylopectin ratio et at.). Selfing
and/or sister mating has shown that buckwheat populations around the world are a rich source of many recessive
genes, often hidden and covered by dominant alleles or epistatic genes.

2
 Section A Keynote presentation

Other promising methods are:

-interspecific crossing of common buckwheat with tartary buckwheat.
-interspecific crossing of common buckwheat with wild buckwheat species,
-interspecific crossing of tartary buckwheat with wild buckwheat species.
One possibility is to use mutation. But. as common buckwheat plants are highly heterogenic, it is not easy to
find new, induced mutations. If they are based on recessive genes, it is possible to find them by crossing sister
plants. But as well it is in such cases not certain, if they have been induced newly, or they were preexistent in the
populations and just find by the search of useful recessive genes . If transgenic buckwheat will have some
perspective is not yet clear enough, but in any way, for now, it seems that all hidden potentials of existing genetic
variability among and especially within buckwheat populations were not yet used.

PRODUCTS
Very important is the further development of existing buckwheat products, and new buckwheat products
(Ikeda et al., 1997; Kreft et al., 1997; Kovac et al., 1998; Kreft et al., 2000; Ikeda et al., 2004; Vadnal and Kreft,
2002; Wieslander et al., 2005; Kreft, 2005; Kreft et al., 2(06). In any case, the development should be based on
properties of grain and other parts of buckwheat plants. Many new high quality products, like buckwheat sprouts
are emerging, putting together traditional knowledge and trad ition and new scientific achievements (Kreft et al.,
1999-2007; Kreft et al., 2003c).

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