Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro.

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 fistulosum L.) with an alien monosome from shallot (Allium cepa L. Aggregatum group) and we measured in vitro the 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±14 µmol 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±635 µmol 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±24 µmol TE/100 g FW for the JBO powder and to 460±16 µmol 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±21 µmol 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.

Antioxidant activity of the giant jellyfish Nemopilema nomurai measured by the oxygen radical absorbance capacity and hydroxyl radical averting capacity methods.

The giant jellyfish Nemopilema nomurai (reaching sizes of up to 2 m diameter and 150 kg), which forms dense blooms, has caused extensive damage to fisheries by overloading trawl nets, while its toxic nematocysts cause dermatological symptoms. Giant jellyfish are currently discarded on the grounds of pest control. However, the giant jellyfish is considered to be edible and is part of Chinese cuisine. Therefore, we investigated whether any benefits for human health may be derived from consumption of the jellyfish in order to formulate medicated diets. Antioxidant activity of Nemopilema nomurai was measured using the oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) methods. Based on the results, the ORAC value of the giant jellyfish freeze-dried sample was 541 µmol trolox equivalent (TE)/100 g and the HORAC value was 3,687 µmol gallic acid equivalent (GAE)/100 g. On the other hand, the IC50 value of hydroxyl radical scavenging activity measured by using the electron spin resonance method was 3.3%. In conclusion, the results suggest that the freeze-dried powder of the giant jellyfish Nemopilema nomurai is a potentially beneficial food for humans.

Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method.

Fish sauces are fermented seasonings traditionally used throughout Asia, including Japan. Here, we report on the antioxidant activity of 30 fish sauces, among them a puffer fish sauce developed specifically for this study. To determine the antioxidant activity (i.e., the peroxyl radical elimination capacity) of the fish sauces, the oxygen radical absorbance capacity (ORAC) was measured. ORAC values ranged between 104 µmol (flatfish sauce 1) and 103 µmol (sandfish sauce) trolox equivalent (TE)/100 ml of fish sauce. Hydroxyl radical scavenging activity (IC50) was measured using electron spin resonance. IC50 values ranged between 0.081% (puffer fish sauce) and 0.653% (sardine fish sauce 7). Puffer fish sauce had a high ORAC value (8,365 µmol TE/100 ml) and the highest hydroxyl radical scavenging activity (0.081). The relationship between the ORAC and IC50 values of the 30 fish sauces was determined to be intermediate (r =-0.521, p=0.01).