*This research was reported in 30th Cyclodextrin Symposium (Kumamoto, Sep. 12~13, 2013).
White radish having pungent principle is preferred as a condiment in Japan.
MTBI, a pungent principle of white radish has some beneficial functions such as antimicrobial effect. However, MTBI is very unstable. Rapid degradation of MTBI causes unfavorable quality problems for processed foods containing white radish like loss of pungent taste, color change and sulfurous smell.
Our company has attract attention technologies in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
→In this study, stabilization of MTBI by complexation with CD were explored.
Pungent principle of Daikon
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J. Agric. Food Chem., 2008, 56, 875-883.
International Immunopharmacology, 2006, 6, 854-861.
<Experiment 1>Effect of αCD on solubility of MTBI in water.
Solubility of MTBI without / with αCD in water were explored.
Solubility of MTBI with αCD in addition of Methyl orange which can readily form a inclusion complex with αCD was also explored.
Solubility of MTBI was enhanced in the presence of αCD. The enhancement of solubility was decreased by addition of Methyl orange.
⇒These results showed MTBI andαCD formed a inclusion complex.
<Experiment 2>Effect of αCD on stability of MTBI.
Effect of αCD on stability of MTBI was evaluated from degradation rate constants of MTBI without/with αCD in water.
The rate constants were measured by monitoring of time course of absorption spectrum of MTBI（0.1 mM）.
Decreasing of degradation rate constant of MTBI in the presence of αCD was observed.
⇒αCD can enhance the stability of MTBI by inclusion.
<Experiment 3>Effect of αCD on stability of MTBI in the presence of amino acid.
MTBI is rapidly degraded in the presence of proteins and amino acids in grated white radish.
Therefore, effect of αCD on stability of MTBI in the presence of glycine as amino acid was evaluated from degradation rate constants of MTBI.
Decreasing of degradation rate constant of MTBI by αCD in the presence of glycine was observed.
⇒αCD could enhance the stability of MTBI in processed foods containing white radish.
Stabilities of MTBI in degradation and reaction with amino acids were enhanced by complexation with αCD.
⇒αCD could be a potent stabilizer of MTBI of white radish for the developments of new processed foods containing white radish.