Claim · model-written summary
BCAAs, GLS and their precursors were temporarily upregulated during daikon dehydration.
- Taxon
- daikon
Raphanus sativus var. longipinnatuse0 - Treatment
- dehydratione0
- Outcome
- BCAAs, GLS, and their precursorse0
- Direction
- upregulatede0
- Qualifier
- temporarilye0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“BCAAs, GLS, and their precursors were temporarily upregulated, and the genes linked to BCAA, GLS, and isothiocyanate synthesis (BCAT4, MAM3, IPMDH1, RMB1, RMB2, and GRS1) were upregulated during daikon dehydration.”
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 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.
- Recommendation Both daikon dehydration processes are recommended for generating more health-promoting components in takuan-zuke.