NDLI: Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

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Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

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Year: 2013, Volume: 1, Issue: 2

Year: 2013, Volume: 1, Issue: 1

Year: 2012, Volume: 1

Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

Content Provider	PubMed Central
Author	Harada, Kazuki Wada, Ritsuko Yaguchi, Shigenori Maeda, Toshimichi Date, Rie Tokunaga, Takushi Kazumura, Kimiko Shimada, Kazuko Matsumoto, Misato Wako, Tadayuki Yamauchi, Naoki Shigyo, Masayoshi
Copyright Year	2013
Abstract	Kamaboko is a traditional type of processed seafood made from fish jelly paste that is unique to Japan. We supplemented Kamaboko with Japanese bunching onion (Allium fistulosum L.) with an alien monosome from shallot (Allium cepa L. Aggregatum group) and we measured in vitro the oxygen radical absorbance capacity (ORAC) value, an index of antioxidant activity. We also evaluated the results of sensory testing. The ORAC value of plain Kamaboko was 166±14 μmol trolox equivalent (TE)/100 g fresh weight (FW). The values of the edible Alliaceae powder, i.e., Japanese bunching onion (JBO, genome FF, 2n=2x=16) and the alien addition line of JBO carrying the 6A chromosome from shallot (FF+6A, 2n=2x+1=17), were 6,659±238 and 14,096±635 μmol TE/100 g dry weight (DW). We hypothesized that the 6A chromosome encoded the enhancement of polyphenol production. Subsequently, we created Kamaboko containing 4.8% JBO powder or 4.8% FF+6A powder. The ORAC value of each modified Kamaboko product was increased to 376±24 μmol TE/100 g FW for the JBO powder and to 460±16 μmol TE/100 g FW for the FF+6A powder, respectively. We next created Kamaboko containing 9.0% JBO powder or 9.0% FF+6A powder and the ORAC values of the respective modified Kamaboko products was increased to 671±16 and 740±21 μmol TE/100 g FW, i.e., 4.1- and 4.5-times the value of plain Kamaboko. Consequently, taking into consideration the sensory evaluation regarding taste and appearance as well, the use of Kamaboko supplemented with 4.8% FF+6A powder is recommended.
Related Links	http://dx.doi.org/10.3892/br.2013.77
Starting Page	355
File Format	PDF
ISSN	20499434
e-ISSN	20499442
Journal	Biomedical Reports
Issue Number	3
Volume Number	1
Language	English
Publisher	D.A. Spandidos
Publisher Date	2013-03-01
Access Restriction	Open
Rights Holder	D.A. Spandidos
Subject Keyword	Research in Higher Education
Content Type	Text
Resource Type	Article
Subject	Neuroscience Medicine Biochemistry, Genetics and Molecular Biology Pharmacology, Toxicology and Pharmaceutics

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Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro

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Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro