title: Supplementation with Japanese bunching onion (Allium fistulosumL.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly pastein vitro.
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 fistulosumL.) with an alien monosome from shallot (Allium cepaL. Aggregatum group) and we measuredin vitrothe 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±14μmol 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±635μmol 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±24μmol TE/100 g FW for the JBO powder and to 460±16μmol 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±21μmol 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.
authors.affiliation: 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;
authors.forename: Kazuki
authors.initials: K
authors.lastname: Harada
authors.affiliation: 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;
authors.forename: Ritsuko
authors.initials: R
authors.lastname: Wada
authors.affiliation: NARO Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Organization, Mie 514-2392;
authors.forename: Shigenori
authors.initials: S
authors.lastname: Yaguchi
authors.affiliation: 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;
authors.forename: Toshimichi
authors.initials: T
authors.lastname: Maeda
authors.affiliation: 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;
authors.forename: Rie
authors.initials: R
authors.lastname: Date
authors.affiliation: 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;
authors.forename: Takushi
authors.initials: T
authors.lastname: Tokunaga
authors.affiliation: Central Research Laboratory, Hamamatsu Photonics K.K., Shizuoka 434-8601;
authors.forename: Kimiko
authors.initials: K
authors.lastname: Kazumura
authors.affiliation: Faculty of Nursing and Human Nutrition, Yamaguchi Prefectural University, Yamaguchi 753-8502;
authors.forename: Kazuko
authors.initials: K
authors.lastname: Shimada
authors.affiliation: Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan.
authors.forename: Misato
authors.initials: M
authors.lastname: Matsumoto
authors.affiliation: NARO Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Organization, Mie 514-2392;
authors.forename: Tadayuki
authors.initials: T
authors.lastname: Wako
authors.affiliation: Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan.
authors.forename: Naoki
authors.initials: N
authors.lastname: Yamauchi
authors.affiliation: Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan.
authors.forename: Masayoshi
authors.initials: M
authors.lastname: Shigyo
keywords: Japanese bunching onion; alien addition line; antioxidant activity; chromosome engineering; fish jelly paste; shallot