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

Harada,Kazuki; Wada,Ritsuko; Yaguchi,Shigenori; Maeda,Toshimichi; Date,Rie; Tokunaga,Takushi; Kazumura,Kimiko; Shimada,Kazuko; Matsumoto,Misato; Wako,Tadayuki; Yamauchi,Naoki; Shigyo,Masayoshi

doi:10.3892/br.2013.77

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

Authors:
- Kazuki Harada
- Ritsuko Wada
- Shigenori Yaguchi
- Toshimichi Maeda
- Rie Date
- Takushi Tokunaga
- Kimiko Kazumura
- Kazuko Shimada
- Misato Matsumoto
- Tadayuki Wako
- Naoki Yamauchi
- Masayoshi Shigyo
View Affiliations

Affiliations: Course of Resource Management and Food Science, Graduate School of Fisheries Science, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595, Japan, Laboratory of Marine Food Processing and Safety, Department of Food Science and Technology, National Fisheries University, Independent Administrative Institution, The Ministry of Agriculture, Forestry and Fisheries of Japan, Yamaguchi 759-6595, Japan, NARO Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Organization, Mie 514-2392, Japan, Central Research Laboratory, Hamamatsu Photonics K.K., Shizuoka 434-8601, Japan, Faculty of Nursing and Human Nutrition, Yamaguchi Prefectural University, Yamaguchi 753-8502, Japan, Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan
Published online on: March 12, 2013 https://doi.org/10.3892/br.2013.77
Pages: 355-358

Metrics: Total Views: 0 (Spandidos Publications: | PMC Statistics: )

Metrics: Total PDF Downloads: 0 (Spandidos Publications: | PMC Statistics: )

Cited By (CrossRef): 0 citations Loading Articles...

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 TE̸100 g FW for the JBO powder and to 460±16 µmol TE̸100 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 TE̸100 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.