Abstract
We prepared salted radish roots and analyzed the changes in -aminobutyrate (GABA) and glutamate decarboxylase (GAD) activity during dehydration and long-term salting. The amounts of glutamate (Glu) and GABA in the fresh roots were 5.720.23 and 0.280.01 mg/g dry weight (DW), respectively. The amount of GABA by sundrying and salt-pressing process increased to 7.301.57 and 4.980.06 mg/g DW, respectively. In contrast, the Glu content decreased to 0.710.13 mg/g DW. The GABA content in salted radish was further increased by 1.2-3.0-fold by the addition of monosodium glutamate (MSG, 0.1-0.5 % weight of the radish) at the same time of salting. Fresh radish showed the highest GAD activity, which decreased during the dehydration and salting process. On the other hand, in the liquid leached from the radishes during the salting process (agari-mizu in Japanese) with MSG, a timedependent decrease of Glu and increase of GABA were observed. Thus, it was suggested that Glu was converted to GABA by microorganisms in the agari-mizu and transferred to the salted radish. The color of the salted radish without MSG was pale yellow, while that with MSG turned grayish in color after 2 months of salting.Thus, the addition of MSG during the salting process decreased the shelf-life of the product.
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Claims 12
Claim · model-written summary
Fresh radish roots contained 5.720.23 mg/g dry weight glutamate.
- Taxon
- Radish
Raphanus sativust0 - Organ / stage
- fresh rootse0
- Outcome
- glutamate (Glu)e0
- Value
- 5.720.23e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“The amounts of glutamate (Glu) and GABA in the fresh roots were 5.720.23 and 0.280.01 mg/g dry weight (DW), respectively”
Claim · model-written summary
Fresh radish roots contained 0.280.01 mg/g dry weight GABA.
- Taxon
- RadishRaphanus sativust0
- Organ / stage
- fresh rootse0
- Outcome
- GABAe0
- Value
- 0.280.01 mg/g dry weighte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“The amounts of glutamate (Glu) and GABA in the fresh roots were 5.720.23 and 0.280.01 mg/g dry weight (DW), respectively”
Claim · model-written summary
Sundrying increased radish GABA to 7.301.57 mg/g DW.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“The amount of GABA by sundrying and salt-pressing process increased to 7.301.57 and 4.980.06 mg/g DW, respectively”
Claim · model-written summary
Salt pressing increased radish GABA to 4.980.06 mg/g DW.
- Taxon
- RadishRaphanus sativust0
- Treatment
- salt-pressing processe0
- Outcome
- GABAe0
- Direction
- increasede0
- Value
- 4.980.06 mg/g DWe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“The amount of GABA by sundrying and salt-pressing process increased to 7.301.57 and 4.980.06 mg/g DW, respectively”
Claim · model-written summary
Radish glutamate content decreased to 0.710.13 mg/g DW during processing.
- Taxon
- RadishRaphanus sativust0
- Outcome
- Glu contente0
- Direction
- decreasede0
- Value
- 0.710.13 mg/g DWe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“the Glu content decreased to 0.710.13 mg/g DW”
Claim · model-written summary
Adding MSG during salting further increased GABA in salted radish by 1.2-3.0-fold.
- Taxon
- RadishRaphanus sativust0
- Treatment
- addition of monosodium glutamate (MSG, 0.1-0.5 % weight of the radish)e0
- Outcome
- GABA content in salted radishe0
- Direction
- increasede0
- Value
- 1.2-3.0-folde0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“The GABA content in salted radish was further increased by 1.2-3.0-fold by the addition of monosodium glutamate (MSG, 0.1-0.5 % weight of the radish) at the same time of salting”
Claim · model-written summary
Fresh radish had the highest GAD activity, which decreased during dehydration and salting.
- Taxon
- RadishRaphanus sativust0
- Treatment
- dehydration and salting processe0
- Outcome
- GAD activitye0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“Fresh radish showed the highest GAD activity, which decreased during the dehydration and salting process”
Claim · model-written summary
Glu decreased over time in liquid leached from MSG-salted radishes.
- Taxon
- RadishRaphanus sativust0
- Organ / stage
- liquid leached from the radishese0
- Outcome
- Glue0
- Direction
- decreasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“in the liquid leached from the radishes during the salting process (agari-mizu in Japanese) with MSG, a timedependent decrease of Glu and increase of GABA were observed”
Claim · model-written summary
GABA increased over time in liquid leached from MSG-salted radishes.
- Taxon
- RadishRaphanus sativust0
- Organ / stage
- liquid leached from the radishese0
- Outcome
- GABAe0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“in the liquid leached from the radishes during the salting process (agari-mizu in Japanese) with MSG, a timedependent decrease of Glu and increase of GABA were observed”
Claim · model-written summary
The authors suggested microorganisms convert Glu to GABA in leachate, which then moves into salted radish.
- Taxon
- RadishRaphanus sativust0
- Outcome
- Glu was converted to GABAe0
- Qualifier
- by microorganisms in the agari-mizu and transferred to the salted radishe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“it was suggested that Glu was converted to GABA by microorganisms in the agari-mizu and transferred to the salted radish”
Claim · model-written summary
After two months of salting, MSG-treated radish was grayish whereas untreated radish was pale yellow.
- Taxon
- RadishRaphanus sativust0
- Treatment
- with MSGe0
- Outcome
- grayish in colore0
- Qualifier
- after 2 months of saltinge0
- Comparator
- without MSGe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“The color of the salted radish without MSG was pale yellow, while that with MSG turned grayish in color after 2 months of salting”
Claim · model-written summary
The authors concluded that MSG addition during salting shortened product shelf life.
- Taxon
- RadishRaphanus sativust0
- Treatment
- addition of MSG during the salting processe0
- Outcome
- shelf-life of the producte0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Radish Roots”
e0“the addition of MSG during the salting process decreased the shelf-life of the product”
The same questions in other papers
salinity · molecular: metabolites · Raphanus sativus (radish)Positive and negative results
1 in the opposite direction
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.