No. 62 Stabilization of Pungent Principle of Daikon (White Radish) by Cyclodextrin ①
This research was reported in 30th Cyclodextrin Symposium (Kumamoto, Sep. 12~13, 2013).
White radish having pungent principle is preferred as a condiment in Japan.
MTBI, a pungent principle of white radish has some beneficial functions such as antimicrobial effect. However, MTBI is very unstable. Rapid degradation of MTBI causes unfavorable quality problems for processed foods containing white radish like loss of pungent taste, color change and sulfurous smell.
Our company has attract attention technologies in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
→ In this study, stabilization of MTBI by complexation with CD were explored.
Pungent principle of Daikon
Antimicrobial effect / Antioxidant effect / Anticancer effect / Anti-atherosclerosis effect
Biosci. Biotech. Biochem., 1997, 61, 2109-2112.
J. Agric. Food Chem., 2008, 56, 875-883.
International Immunopharmacology, 2006, 6, 854-861.
Experiment 1. Effect of α-CD on solubility of MTBI in water.
Solubility of MTBI without / with α-CD in water were explored.
Solubility of MTBI with α-CD in addition of Methyl orange which can readily form a inclusion complex with α-CD was also explored.
Result Fig. 1
Solubility of MTBI was enhanced in the presence of α-CD. The enhancement of solubility was decreased by addition of Methyl orange.
→ These results showed MTBI andα-CD formed a inclusion complex.
Experiment 2. Effect of α-CD on stability of MTBI.
Effect of α-CD on stability of MTBI was evaluated from degradation rate constants of MTBI without/with α-CD in water.
The rate constants were measured by monitoring of time course of absorption spectrum of MTBI (0.1 mM).
Result Fig. 2
Decreasing of degradation rate constant of MTBI in the presence of α-CD was observed.
→ α-CD can enhance the stability of MTBI by inclusion.
Experiment 3. Effect of α-CD on stability of MTBI in the presence of amino acid.
MTBI is rapidly degraded in the presence of proteins and amino acids in grated white radish.
Therefore, effect of α-CD on stability of MTBI in the presence of glycine as amino acid was evaluated from degradation rate constants of MTBI.
Result Fig. 3
Decreasing of degradation rate constant of MTBI by α-CD in the presence of glycine was observed.
→ α-CD could enhance the stability of MTBI in processed foods containing white radish.
Stabilities of MTBI in degradation and reaction with amino acids were enhanced by complexation with α-CD.
→ α-CD could be a potent stabilizer of MTBI of white radish for the developments of new processed foods containing white radish.