• Korean Journal of Plant Tissue Culture
• /
• v.22 no.2
• /
• pp.65-70
• /
• 1995

The synthesis of betalain in hairy root cultures of Phytolacca esculenta van Houtte required the light, but the growth of hairy roots was inhibited 5 times under light condition(1500 1X) compared to dark condition. To investigate the growth inhibition of hairy roots under light condition, we surveyed the effects of several antioxidants on growth and betalain production if suspension cultures of hairy roots was increased 1.2-1.4 times under dark condition and 1.3-1.9 times under light condition by the treatment of ascorbic acid, glutathione, $\alpha$-tocopherol, sodium pyrosulfate and propylgallic acid. The betalain production was increased 1.2-2.1 times by antioxidants under light condition. The combination treatment of antioxidants didn't have any significant effect on the growth of hairy roots and betalain synthesis. The antioxidants of the betalain production were more effect under blue light than others. It was discussed that the endogenous oxidants may be produced under blue light.

• Korean Journal of Plant Tissue Culture
• /
• v.25 no.6
• /
• pp.507-514
• /
• 1998

The effects of media and elicitors on betalain, phytolaccoside G and D2 production were examined in the hairy roots of Phytolacca esculenta van Houtte induced by Agrobacterium tumefaciens $A_4$T. Phytolaccoside G and D2 from Phytolacca hairy roots PEH2 were identified by TLC, HPLC, IR, Mass, $^1$H-NMR, and ^(13)C-NMR. Among the culture media tested, SH medium was the best for hairy root growth of hairy roots. White medium was the most suitable medium for betalain production, while MS medium was for phytolaccoside G and D2 production. Although the growth of hairy roots was supped by light (1,000 Lux), the production of betalain, phytolaccoside G and D2 was enhanced by the same light treatment. Addition of elicitors such as NaF, chitosan, and yeast extract to the culture medium increased the content of betalain, phytolaccoside G and D2, suggesting the importance of culture condition for the production of those componds.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.4
• /
• pp.453-457
• /
• 2007

The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.

• KSBB Journal
• /
• v.8 no.1
• /
• pp.89-94
• /
• 1993

Thc effect of light and phylohormonc on the belalaln synthesis was tested using the suspension culture of a rod(bclalaln produulng) cell line from Phytolacca esculenta V. Houtte. Betalain synthesis of rod-cell 1ine was strongly dependent on the irradiation of blue light, but induced by hormone, IAA and/or kinetin, in dark conditions. In a light condition, however, 2 mg/l of IAA increased the betalain content about 30% (per gram fresh weight), whereas more than 0.5mg/l of kinetin remarkably decreased. The hairy root derived from the same plant was also observed for the blue light-dependent pigmentation in the root-tips. When the hairy root grown in dark was transferred to the light condition, the accumulation of betalain was initiated after 12hours. Such pigmentation was completely inhabited by addition of a protein synthesis inhibitor.

• Korean Journal of Plant Tissue Culture
• /
• v.22 no.2
• /
• pp.71-76
• /
• 1995

The effects of light on the activities of several antioxidative enzymes, catalase (CAT), superoxide dismutase(SOD), ascorbate oxidase(AO), and peroxidase(POD) were examined in the hairy root cultures of Phytolacca esculenta van Houtte induced by Agrobacterium tumefaciens $A_4$T. Activities of CAT, SOD, and AO were significantly decreased with incresing light intensity (500-2,000 lx). The activity of AO under high light condition (2,000 lx)was decreased by 92% compared to the dark condition. The activities of glutathoine peroxidase (GPO), ascorbate peroxidase (APO) and general POD were increased under lower light intensify below 500 lx. The activity of GPO under 2,000 lx was decreased by 85% compared to the dark condition. The activities of antioxidative enzymes were more decreased in blue light (400-500nm). The activities of antioxidative enzymes in blue light intensity were increased in lower light intensity below 30 lx, but decreased 21-70% under 200 lx. The activity of AO was decreased by 70% under 200 lx with increasing blue light intensity. Our results suggest that the activities of antioxidative enzymes in hairy roots might be inhibited by endogenous oxidants generated under the high blue light conditions.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.04a
• /
• pp.110-110
• /
• 2019

Beet (Beta vulgaris) is a crop similar to sugar beet, chard and leaf beets, and its origin is the Mediterranean coast of southern Europe and Central Asia. Among the components contained in beet, betalain, the main component of the root, has been reported to prevent lipid peroxidation induced by active oxygen and free radicals due to its high radical scavenging ability. Among these, the betalain, betanin (Betanidin 5-O-${\beta}$-glucoside) contains both phenolic and cyclic amine groups, all of which are highly electron-donating and act as antioxidants and has tyrosinase inhibitory activity. Betanin accounts for about 75-95% of the total pigment found in the beet. EM stands for effective microorganisms and is a collection of beneficial microorganisms. EM includes yeast, lactic acid bacteria, mycelia, photosynthetic bacteria, actinomycetes, etc. Human patch test according to CTFA guidelines was observed to be a safe source of no stimulation when 5% (v/v) of the EM fermentation liquid was applied to the human body. In addition, beneficial microorganisms are synergistic in the process of co-existence and cultivation and it has the effect of increasing antioxidant capacity and inhibiting corruption. This study confirms the difference in tyrosinase inhibitory activity and betanin content of beetroot extracts and EM fermented beetroot extracts. Hence, these results confirm that EM fermented beetroot extracts are highly beneficial for the human body.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.2
• /
• pp.302-306
• /
• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.472-481
• /
• 2014

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at $4^{\circ}C$ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.