BUCKWHEAT is an excellent prebiotic!
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Buchilina A. S., Gunkova P. I., Ishevsky A. L., Barakova N. V., Moskvicheva E. V., Fomicheva T. I. Functional and prebiotic properties of buckwheat seeds // Bulletin of the International Academy of Refrigeration. 2021. No. 4. P. 45-52. DOI: 10.17586/1606-4313-2021-20-4-45-52
Buckwheat seeds, as well as groats made from them, have protective properties against cardiovascular diseases, cancer, diabetes, hypertension, and neurodegenerative diseases such as Alzheimer's disease. Eating them helps improve intestinal motility and accelerates wound healing. In addition, buckwheat is characterized by anti-inflammatory, antimicrobial, anti-stress, and prebiotic properties.
Flavonoids predominate among the phenolic compounds of buckwheat. Buckwheat seed flavonoids (rutin, quercetin, isovitexin, vitexin, orientini, isoorientin) have antiviral, antitumor, antiatherosclerotic and antioxidant properties, which makes it advisable to use them for preventive and therapeutic purposes. Buckwheat seeds contain 2-5 times more flavonoids than oats and barley.
Resistant starch of buckwheat seeds is similar to dietary fiber and therefore acts as a prebiotic. With similar breakdown of resistant buckwheat starch in the large intestine, beneficial gastrointestinal microflora receives nutrients, its mass increases, and microorganisms actively produce short-chain fatty acids necessary for normal digestion. Arslan-Tontul S., Uslu C. C., Mutlu C., Erba§ M. Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. // J. Food Sci. Technol. 2021:1-8.
Experiments conducted on rodents showed that a diet enriched with buckwheat protein, buckwheat starch or fermented buckwheat drink improved their intestinal microflora. Buckwheat protein promoted the growth of lactobacilli and bifidobacteria in the intestines of animals and inhibited the growth of enterococci and E. coli. Addition of buckwheat resistant starch to the diet of rodents also increased the number of lactobacilli and bifidobacteria, suppressing the growth of E. coli.
Ugural A., Akyol A. Can pseudocereals modulate microbiota by functioning as probiotics or prebiotics? // Crit. Rev. Food Sci. Nutr. 2020. P. 1-15.
It has been shown that ... buckwheat exhibits antidiabetic, cholesterol-lowering, hypotensive activity, as well as antimicrobial, antioxidant, antitumor and prebiotic properties.
The studies have shown that the aqueous suspension of buckwheat is a good prebiotic substrate for lactic acid bacteria, and it also maintains the viability of the probiotic microflora of the product during its storage.
The aqueous suspension containing 5% buckwheat flour during fermentation with Lactobacillus and Streptococcus thermophilus bacteria supported the growth of these species well: 7 out of 14 strains used reached a concentration of 9.00 log CFU/ml after 24 h of fermentation. The metabolism of different L. casei strains in buckwheat substrate differed. Strains L. casei 2K and L. casei Y showed similar cell numbers after fermentation, but the pH values in the samples differed.
Wronkowska M., Jelinski T., Majkowska A., Zielinski H. Physical properties of buckwheat water biscuits formulated from fermented flours by selected lactic acid bacteria. // Polish J. Food Nutr. Sci. 2018. no 68 (1). P. 25-31.
The suitability of buckwheat substrate for the growth of probiotic cultures was also demonstrated using the example of L. rhamnosus GG. In buckwheat puree fermented with L. rhamnosus GG together with the bacterial strains Lactococcus lactis spp. lactis, Lactococcus lactis spp. cremoris, Streptococcus salivarius subsp. thermophilus, this culture retained its viability for 14 days after the end of fermentation. The number of lactic acid microorganisms in the puree at the end of the storage period ranged from 8.4 to 9.0 log CFU/ml.
Matejcekovà Z., Liptàkovà D., Valik L. Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus. // LWT-Food Science and Technology. 2017. No. 81. P. 35-41.
fermented flours by selected lactic acid bacteria. Polish J. Food Nutr. Sci. 2018. no 68 (1). P. 25-31.