Radish Juice Research Articles

In vitro evaluation of the fermentative, antioxidant, and anti-inflammation properties of Lactococcus lactis subsp. lactis BF3 and Leuconostoc mesenteroides subsp. mesenteroides BF7 isolated from Oncorhynchus keta intestines in Rausu, Japan

To identify new starter cultures and functional foods, we isolated lactic acid bacteria (LAB) possessing resistance to acid, bile, and salt from the intestines of chum salmon. A total of eight LAB were isolated, including three Lactococcus lactis (BF1–3), two Leuconostoc mesenteroides (BF6, 7), and three Vagococcus fluvialis (BF4, 8, 9). Compared with type strains, the three Lc. lactis strains showed tolerance to acid, bile, and salt. Lc. lactis BF3 and Ln. mesenteroides BF7 could ferment skimmed milk and soy milk. The superoxide anion radical (O2⋅−)-scavenging capacity of skimmed milk was found to increase after fermentation. The scavenging capacity of radish juice increased only slightly by the Lc. lactis BF3 activity. Heat-killed Lc. lactis BF3 and Ln. mesenteroides BF7 cells exerted a protective effect against 3 mM H2O2 toxicity in Saccharomyces cerevisiae. Inhibitory effect on LPS-stimulated NO secretion from murine macrophage like RAW264.7 cells (anti-inflammation activity) was shown in only BF3.

Opportunities and Challenges in Application of Forward Osmosis in Food Processing

Food processing and preservation technologies must maintain the fresh-like characteristics of food while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Besides, the consumers’ demand for the highest quality convenience foods in terms of natural flavor and taste, free from additives and preservatives necessitated the development of a number of membrane-based non-thermal approaches to the concentration of liquid foods, of which forward osmosis has proven to be the most valuable one. A series of recent publications in scientific journals have demonstrated novel and diverse uses of this technology for food processing, desalination, pharmaceuticals as well as for power generation. Its novel features, which include the concentration of liquid foods at ambient temperature and pressure without significant fouling of membrane, made the technology commercially attractive. This review aims to identify the opportunities and challenges associated with this technology. At the same time, it presents a comprehensive account of recent advances in forward osmosis technology as related to the major issues of concern in its rapidly growing applications in food processing such as concentration of fruit and vegetable juices (grape, pineapple, red raspberry, orange, and tomato juice and red radish juice) and natural food colorants (anthocyanin and betalains extracts). Several vibrant and vital issues such as recent developments in the forward osmosis membrane and concentration polarization aspects have been also addressed. The asymmetric membrane used for forward osmosis poses newer challenges to account both external and internal concentration polarization leading to significant reduction in flux. The recent advances and developments in forward osmosis membrane processes, mechanism of water transport, characteristics of draw solution and membranes as well as applications of forward osmosis in food processing have been discussed.

Polyphenolic content and free radicals scavenging activity of a black radish alcoholic syrup.

Normal 0 MicrosoftInternetExplorer4 The purpose of this study was to determine total polyphenols and flavonoids content of a black radish alcoholic syrup as well as its scavenging activity against free radicals, comparatively with the syrup ingredients (black radish juice and honey) and vitamin C. Black radish alcoholic syrup showed high quenching effects against superoxide anion and hypochlorite anion. Against hydrogen peroxide and singlet oxygen, black radish alcoholic syrup showed prooxidant activity.

Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

Abstract Roots of three unique Chinese radish cultivars were evaluated as potential sources for anthocyanin-type colourants or value-added products. These cultivars showed high variation in anthocyanins (63.77–160.74 mg/100 g FW). Seventeen pigments were tentatively identified by mass spectroscopy as pelargonidin-3-sophoroside-5-glucoside derivatives with multiple acylation of hydroxycinnamic acids. A bright colour (CIELab) of radish anthocyanins has been shown at a wide pH range, comparably stable at pH 3.6, respectively. In a radish juice model (pH 5.8/2.5), thermal degradation of anthocyanins or glucosinolates was associated closely with media pH values. In conclusion, cultivar selection, and thermal and pH conditions during processing or storage should be taken into account for quality, stability, and health benefits of radish derived natural colourants or nutraceutical products.

Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

Aji-narezushi (salted and fermented horse mackerel with rice) and kaburazushi (salted and fermented turnip with yellowtail and malted rice) are traditional lactic acid-fermented foods in Japan. In this study, we screened lactose utilizable, acidophilic and antioxidative lactic acid bacteria (LAB) from aji-narezushi and kaburazushi for use as a starter of various fermented foods, as well as for probiotics. Of the 177 LAB isolated strains, 57 strains fermented lactose and among these, 28 grew in MRS broth adjusted to pH 4.5. All of these 28 strains were lactobacilli and produced lactic acid in 50% Japanese white radish ( daikon) juice at 15 °C. The fermented daikon juice increased the superoxide radical ( O 2 - ) scavenging capacity, but did not change clearly the DPPH − scavenging capacity and ferrous reducing power. The O 2 - scavenging activity component was fractionated to <5 kDa by ultrafiltration. Three selected strains (two from aji-narezushi and three from kaburazushi) that showed high scavenging activity are identified to Lactobacillus plantarum by 16S rRNA sequence identity and carbohydrate utilization test (API-CHL50). These L. plantarum strains could ferment milk at 42 °C, like yogurt starters, and the O 2 - scavenging activity was increased by fermentation. These results suggest that the L. plantarum strains can be used as profitable starter organisms and probiotics.

Natural honey and black radish juice as tin corrosion inhibitors

The influence of natural honey (chestnut and acacia) and natural honey with black radish juice, on corrosion of tin in aqueous and sodium chloride solutions was studied using weight loss and polarization techniques. The inhibition efficiency of acacia honey was lower than that of chestnut honey, while the addition of black radish juice increased the inhibition efficiency of both honey varieties. The process of inhibition was attributed to the formation of multilayer adsorbed film on the tin surface. The adsorption of natural honey and honey with black radish on tin was found to follow the Langmuir adsorption isotherm.

Antioxidant effect of squeezed juice from black radish (Raphanus sativus L. var niger) in alimentary hyperlipidaemia in rats

Black radish (Raphanus sativus L. var. niger) root has been used in folk medicine since antiquity as a natural drug for the stimulation of bile function. According to in vitro studies the squeezed juice from black radish root exhibited significant antioxidant properties. In the present study, the beneficial effect of the black radish juice on some free radical reactions in rats fed with a diet rich in lipids (20% sunflower oil, 2% cholesterol, 0.5% cholic acid in normal chow) was examined. Thiobarbituric acid reactive substances and conjugated diene concentrations were significantly higher, while the antioxidant enzyme activities and the free radical scavenging capacity were lower in hyperlipidaemic rats compared with normal controls. Supplementation of the lipid-rich diet with black radish juice resulted in a significant improvement of the parameters mentioned above. Although the exact mechanism of the biologically active compounds in black radish on the lipid metabolism and lipid peroxidation is not clear yet, a beneficial effect of the drug was evident in alimentary hyperlipidaemia.

Degradation of hydroxylated compounds using laccase and horseradish peroxidase immobilized on microporous polypropylene hollow fiber membranes

Microporous polypropylene hollow fiber membranes (HF) impregnated with horseradish peroxidase (HRP) and laccase were used to study the degradation of selected hydroxylated aromatic compounds (3,4-dimethylphenols, 4-ethylphenol, 2-hydroxy-1,2,3,4-tetrahydronaphthalene, 2-hydroxy-decahydronaphthalene and 4-hydroxy-biphenyl). It was found that, with the exception of 2-hydroxy-decahydronaphthalene, all substrates were efficiently degraded (50–100% within 48 h). In preliminary investigations, the transport behavior of the analytes through the membranes before and after enzyme immobilization was studied in batch experiments. In addition, a continuous-flow hollow fiber membrane device was used to examine the degradation performance of the immobilized enzymes on the substrates. It was successfully demonstrated that freshly prepared radish juice can be used to replace the commercially available horseradish peroxidase. The method of overall monitoring used was a combination of solid-phase microextraction/gas chromatography/mass spectrometry (SPME–GC–MS).

Effects of peroxidase on hyperlipidemia in mice.

To observe the effects of peroxidase on hyperlipidemia, mice were fed a diet high in cholesterol and fat. At the same time, the mice were given different-purity peroxidase (radish juice, crude radish peroxidase, and horseradish peroxidase), and their serum cholesterol, triglyceride, blood glucose, amylase, and esterase activities, and malondialdehyde in the mouse small intestines and livers, were tested after 15 days on the test diets. The results showed that peroxidase decreased the levels of total serum cholesterol, triglyceride, blood glucose, and lipid peroxidation in the small intestines and livers of hyperlipidemic mice. This suggests that peroxidase may be a contributing factor in the prevention of hyperlipidemia.

Nitrite-researching substances in Japanese radish juice and their inhibition of nitrosamine formation.

Nitrite-researching substances in Japanese radish juice and their inhibition of nitrosamine formation.

Improvement of synthetic diet for the aphid Myzus persicae using plant juices, nucleic acids, or trace metals

Growth on synthetic diet was markedly, though very variably, improved by the incorporation of various boiled and filtered juices pressed from mustard or lettuce. Optimal effects were obtained when mustard and lettuce juices constituted 2 and 10 per cent, respectively, of the complete diet. At higher concentrations growth was adversely affected, and radish juice at 5 per cent of the diet completely inhibited growth and caused high mortality. Greater and more consistent enhancement of growth was brought about by incorporating crude yeast or sperm nucleic acids at optimal levels of 400 to 600 mg per 100 ml of diet. Since a mixture of nucleotides (adenylic, guanylic, uridylic, and cytidylic acids) failed to substitute for crude nucleic acids, whereas a mixture of iron, zinc, manganese, and copper sequestrenes was a completely adequate replacement, it was concluded that the improvements in growth brought about by both plant juices and nucleic acids resulted from the presence in them of traces of these metals. Requirements for iron, zinc, and manganese were demonstrated individually. Deficiencies of iron or zinc become apparent in the first generation of larval growth, and of manganese, in the second generation. An apparent requirement for copper was demonstrated in one experiment carried through three generations. With the addition of these four metals, synthetic diet is apparently able to support Myzus persicae indefinitely. A culture is now, after 10 months, in its twentieth successive generation, with a stable generation period of about 2 weeks and with adults averaging about 350 μg in weight for the second and subsequent generations.

Infectivity neutralization--a serological method as applied to persistent viruses of beets.

Abstract A serological comparison of several isolates of the circulative virus, beet western yellows, has established their relationship. Infectivity neutralization by antiviral antibodies was used in a serological comparison in two different ways. Partially purified virus preparations were mixed with equal volumes of antisera and after incubation were fed to green peach aphids [Myzus persicae (Sulzer)] through an artificial membrane. With this technique there was an apparent reduction of infectivity by normal rabbit serum and antiserum against the juice of healthy plants. In the second neutralization technique, concentrated virus samples were mixed directly with antiserum, incubated, and subjected to density gradient centrifugation. The virus zone was removed from the tubes and fed to aphids through membranes. The three antisera tested completely neutralized all infectivity; and normal rabbit serum or antiserum against healthy radish juice did not affect infectivity.

On the turbidity of pressed-out juices from some virus-infected plants

The present paper deals with the results of experiments on the turbidity, being measured with the electric photometer, of the juices expressed-out from virus-infected tubers of potatoes of sweet potatoes and tuberous roots of radish or turnip. The results obtained are summarized as follows.During storage the turbidity of the healthy potato juice is generally slightly lower than that of the diseased. The turbidity was shown to be low according to the severity of the disease and also to the lapse of time in storage. The correlation between the turbidity and the tuber size was not recognized. As for the average turbidity tested with many tubers, the healthy juice is geneaally higher than diseased, though individual tuber shows irregular in turbidity. The largest difference between the healthy juice and the diseased was shown at 1/8 dilution.The turbidity of radish juice gave the similar results to the case of potatoes, and the difference between the healthy and the diseased is more larger. The turbidity of the diseased younger tuberous roots seems to decrease owing to the accumulation of certain substances, though that of the diseased older one, during the later growing period, increases owing to the stagnation of formation and transportation of the substances. The upper part of the root is higher in turbidity than other parts.The turnip juice gave similar results to the case of radish, and the sweet potatoes showed slight difference in turbidity between the healthy and the diseased.The turbidity degree of juice from the living materials shows reversely to the protein content, but the older juice or the diseased seldom shows contrary to such a rule because of the occurrence of coaglation or precipitation by the auto-denaturalization. From these experiments it is clear that the turbidity test is not to be utilizable for the purpose of quantitative analysis, though it may be utilizable for diagnosis.

STUDIES ON VITAMIN C

1. The basal ration used by the writer was only lacking in vitamin C, which being added afterwards, it became a perfect diet for the feeding of guinea pigs. 2. An amount of 1.0 to 2.0 grammes of celery per day per 100 grammes of body weight is enough for preventing the animals from being afflicted with scurvy; namely vitamin C content of the celery cultivated in Japan in equal to that of lemon or orange or radish juice.