Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지
DOI QR코드

DOI QR Code

Change of Sprouting-related Enzymes Activities and Food Quality Characteristics of Sweetpotato Root (Ipomea batatas Lam.) by Electron Beam Irradiation

전자빔 조사에 의한 고구마의 발아관련 효소의 활성과 식품특성 변화

  • Lim, Sung Jin (Department of Bio-Environmental Chemistry, Chonbuk National University) ;
  • Song, Mi Seon (Department of Bio-Environmental Chemistry, Chonbuk National University) ;
  • Lee, Gyeong Ae (Department of Bio-Environmental Chemistry, Chonbuk National University) ;
  • Cho, Jae-Young (Department of Bio-Environmental Chemistry, Chonbuk National University)
  • Received : 2012.08.10
  • Accepted : 2012.09.20
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated that electron beam irradiation is the effective method to control the sprouting of sweetpotato roots without changing of food quality characteristics. In 12 and $25^{\circ}C$ storage after electron beam irradiation, all control samples were sprouted from 6 and 4 weeks after storage, respectively. The sprouting rate of control increased with time and the rate reached to 11.2-12.4 and 70.5-74.2% at 8 weeks after 12 and $25^{\circ}C$ storage. Also, the sprouting of middle and below positioning sweetpotato roots at 12 and $25^{\circ}C$ storage after irradiation reached to 8.6-11.3 and 42.7-48.7% after a storage period of 8 weeks, respectively. However, the sprouting of all sweetpotato roots stored at $4^{\circ}C$ and upper (0-7 cm) positioning samples of box stored at 12 and $25^{\circ}C$ with electron beam was completely inhibited due to increase peroxidase and indole acetic acid (IAA) oxidase activity. Also, all samples with electron beam such as hardness, pH, sugar content, weight loss, and vitamin C and dacarotene content did not differ from that of the control. Therefore, if electron beam will be irradiated to sweetpotato roots above 0.1 kGy before packing, it will effectively inhibit their sprouting stored at $25^{\circ}C$ without the change of food quality characteristics.

고구마의 식품특성에 변화 없이 발아를 억제할 수 있는 물리적 처리법으로 전자빔의 적용가능성을 조사하였다. 전자빔 조사 후 12와 $25^{\circ}C$에 저장된 모든 대조구와 전자빔이 조사된 중간층(7-12 cm)과 하층(12-17 cm)에 위치하는 고구마는 저장 후 6주와 4주에 각각 발아가 시작되었다. 12와 $25^{\circ}C$에 저장된 고구마의 발아율은 저장기간의 경과, 조사선량의 감소, 전자빔과 고구마 간 간격의 증가와 함께 증가하였고 발아율은 12와 $25^{\circ}C$ 저장 후 8주에서 각각 대조구 11.2-12.4와 70.5-74.2%, 전자빔 조사구 8.6-11.3과 42.7-48.7% 이었다. 한편, $4^{\circ}C$에 저장된 모든 고구마와 전자빔 조사 후 12와 $25^{\circ}C$에 저장된 상층(0-7 cm)에 위치한 고구마의 발아는 peroxidase와 indole acetic acid (IAA) oxidase의 활성증가로 인해 완전히 억제되었다. 또한 전자빔이 조사된 모든 시료는 경도, pH, 당도, 중량감소, vitamin C 함량 및 ${\beta}$-carotene 함량에 있어서 대조구와 현저한 차이가 없었다. 따라서 고구마를 박스에 포장하기 전 0.1 kGy 이상의 전자빔 조사 시 $25^{\circ}C$에 저장하여도 식품특성에 변화 없이 발아를 효과적으로 억제할 수 있을 것으로 판단된다.

Keywords

References

  1. AFMC (2010) Import and Export News of Agricultural and Marine products. Agricultural and Fishery Marketing Corporation, Seoul, Korea.
  2. Ameny MA and Wilson PW (1997) Relationship between hunter color value and $\beta$-carotene contents in white flashed African sweetpotatoes (IpomoeabatatasL.). J Food Compos Anal 1, 341-52.
  3. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72, 248-54. https://doi.org/10.1016/0003-2697(76)90527-3
  4. Chung BY, Kim JS, Lee MH, Lee KS, Hwang SA, and Cho JY (2009) Degradation of ampicillin in pig manure slurry and an aqueous ampicillin solution using electron beam irradiation. Radiat Phys Chem 78, 711-3. https://doi.org/10.1016/j.radphyschem.2009.03.051
  5. Dias MG, Oliveira L, Camoes MF, Nunes B, Versloot P, and Hulshof PJ (2010) Critical assessment of three high performance liquid chromatography analytical methods for food carotenoid quantification. J Chromatogra A 1217, 3494-502. https://doi.org/10.1016/j.chroma.2010.03.024
  6. EFSA (2011) Statement of EFSA, European Food Safety Authority, Parma, Italy.
  7. Faivre-Rampant O, Kevers C, Bellini C, and Gaspar T (1998) Peroxidase activity, ethylene production, lignifications and growth limitation in shoots of a non-rooting mutant of tobacco. Plant Physiol Biochem 36, 873-7. https://doi.org/10.1016/S0981-9428(99)80005-9
  8. FDA (1986) Irradiation in the production, processing and handling of food. Federal Register, Apr, 18, 51 FR 13376, USA.
  9. Gazaryan IG, Lagrimini LM, Ashby AG, and Thorneley NF (1996) Mechanism of indole-3-acetic acid oxidation by plant peroxidases: anaerobic stopped-flow spectrophotometric studies on horseradish and tobacco peroxidases. Biochem J 313, 841-7. https://doi.org/10.1042/bj3130841
  10. Girennavar B, Jayaprakasha GK, Mclin SE, Maxin J, Yoo KS, and Patil BS (2008) Influence of electron-beam irradiation on bioactive compounds in grapefruits (Citrus paradise Macf.). J Agric Food Chem 56, 10941-6. https://doi.org/10.1021/jf801812h
  11. Helland MH, Wicklund T, and Narvhus JA (2002) Effect of germination time on alpha-amylase production and viscosity of maize porridge. Food Res Int 35, 315-21. https://doi.org/10.1016/S0963-9969(01)00202-2
  12. Kagan J, Hasson M, and Grynspan F (1984) The inactivation of acetylcholinesterase by alpha-terthienyl and ultraviolet light studies in vitro and in larvae of the mosquito. Biochim Biophys Acta 802, 442-7. https://doi.org/10.1016/0304-4165(84)90362-3
  13. KFDA (2004) Korean Food Code. pp. 837-40, Korea Food and Drug Administration, Seoul, Korea.
  14. KFDA (2009) Korea Food Standard Code, Korea Food and Drug Administration, Seoul, Korea.
  15. Kirca A, Ozkan M, and Cemeroglu B (2007) Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem 101, 212-8. https://doi.org/10.1016/j.foodchem.2006.01.019
  16. Kirnski NI (1993) Actions of carotenoids in biological systems. Annual Rev Nutr 13, 561-87. https://doi.org/10.1146/annurev.nu.13.070193.003021
  17. Kottapalli B, Wolf-Hall CE, and Schwarez P (2006) Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley. Int J Food Microbiol 110, 224-31. https://doi.org/10.1016/j.ijfoodmicro.2006.04.007
  18. Lagrimini LM, Joly RJ, Dunlap JR, and Liu TTY (1997) Characterization of antisense transformed plants deficient in the tobacco anionic peroxidase. Plant Mol Biol 33, 887-95. https://doi.org/10.1023/A:1005756713493
  19. Latorre ME, Narvaiz P, Rojas AM, and Cerschenson LN (2010) Effects of gamma irradiation on bio-chemical and physic-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva)root. J Food Eng 98, 178-91. https://doi.org/10.1016/j.jfoodeng.2009.12.024
  20. MLHW (2006) Report of Food Radiation, Japan Atomic Energy Commision, Ministry of Health, Labor and Welfare, Tokyo, Japan.
  21. Momiyama M, Koshiba T, Furukawa K, Kamiya Y, and Sato M (1999) Effects of $\gamma$-irradiation on elongation and indole-3-acetic acid level of maize (Zea mays) coleoptiles. Environ Exp Bot 41, 131-43. https://doi.org/10.1016/S0098-8472(99)00005-2
  22. Park RD, Suh YT, and Shin YK (1983) Changes in the activity of IAA oxidase during chilling pea seedlings (in Korean). J Korean Agric Chem Soc 26, 132-6.
  23. Reddy NN and Sistrunk WA (1980) Effect of cultivar, size, storage, and cooking method on carbohydrates and some nutrients of sweetpotatoes. J Food Sci 45, 682-4. https://doi.org/10.1111/j.1365-2621.1980.tb04131.x
  24. Saha A, Mandal PC, and Bhattacharyya SN (1995) Radiation-induced inactivation of enzymes-A review. Radiat Phys Chem 46, 123-45. https://doi.org/10.1016/0969-806X(94)00130-C
  25. Shi Z, Bassa IA, Gabriel SL, and Francis FJ (1992) Anthocyanin pigments of sweet potatoes-Ipomoea batatas. J Food Sci 57, 755-70. https://doi.org/10.1111/j.1365-2621.1992.tb08088.x
  26. Sitton JW, Borsa J, Schultz TR, and Maguire JD (1995) Electron beam irradiation effects on wheat quality, seed vigor, and viability and pathogenicity of teliospores of Tilletia controversa and T. tritici. Plant Dis 79, 586-9. https://doi.org/10.1094/PD-79-0586
  27. Slavov S, Van Onckelen H, Batchvarova R, Atanassov A, and Prinsen E (2004) IAA production during germination of Orobanche spp. Seeds J Plant Physiol 161, 847-53. https://doi.org/10.1016/j.jplph.2003.11.007
  28. Suda Y, Nakabayashi J, Matsuo I, and Aizawa S (1999) Functional equivalency between Otx2 and Otx1 in development of the rostral head. Development 126, 743-57.
  29. USDA-APHIS (2011) Fruit and vegetables import requirements (FAVIR). United States Department of Agriculture, Animal and plant Health Inspection Service, Washington, USA.
  30. Ussuf KK and Nair M (1974) Effect of $\gamma$-irradiation on indole acetic acid synthesizing system and its significance in sprout inhibition of potatoes. Radiat Bot 14, 251-6. https://doi.org/10.1016/S0033-7560(74)80015-3
  31. Yun HJ, Joe MH, Kwon JH, Lim BL, and Kim DH (2008) Quality characteristics of grapes during post-irradiation storage at different temperatures (in Korean). Korean J Food Preserv 15, 648-55.
  32. Zacev AN, Shillinger JI, Kamaldinova ZM, and Osipova IN (1975) Toxicologic and hygienic investigation of potatoes irradiated with a beam of fast electrons and γ-rays to control sprouting. Toxicology 4, 341- 6. https://doi.org/10.1016/0300-483X(75)90049-9