Claim · model-written summary
Both daikon dehydration processes are recommended for generating more health-promoting components in takuan-zuke.
- Taxon
- daikon
Raphanus sativus var. longipinnatuse0 - Outcome
- both the daikon dehydration processese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results reveal that both the daikon dehydration processes can be followed to generate increased amounts of health-promoting components (e.g., branched-chain amino acid and glucosinolate) in takuan-zuke.”
Title
Wataru Kobayashi; Taito Kobayashi; Asaka Takahashi; et al. Journal of Food Biochemistry 2021. doi:10.1111/jfbc.13983
Other claims from this paper (5)
- Intervention effect BCAAs, GLS and their precursors were temporarily upregulated during daikon dehydration.
- Intervention effect BCAT4, MAM3 and IPMDH1 were upregulated during daikon dehydration.
- Intervention effect RMB1, RMB2 and GRS1 were upregulated during daikon dehydration.
- Mechanism Stress-induced synthase gene upregulation was asserted to cause BCAA and GLS accumulation in dehydrating daikon.
- Mechanism The authors infer that daikon's biological response contributes characteristic flavor and health functionality to takuan-zuke.