Enhancing quality and productivity of wasabi for use as a novel functional food in Canada

提高芥末的质量和生产力，在加拿大用作新型功能食品

• 批准号: 336785-2006
• 负责人: Punja, Zamir
• 金额: $ 4.74万
• 依托单位: Simon Fraser University
• 依托单位国家: 加拿大
• 项目类别: Strategic Projects - Group
• 财政年份: 2007
• 资助国家: 加拿大
• 起止时间: 2007-01-01 至 2008-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=366417
• 关键词: Enhancing; quality; productivity; wasabi; use

Wasabi is a perennial evergreen herb belonging to the Cruciferae family, which is native to Japan. It produces a root (rhizome) which is much-revered and highly valued as a condiment to pungently flavor many Japanese dishes. The health-promoting properties of wasabi were documented as far back as the 10th century, where it was believed to be an antidote to food poisoning, a useful property when served with raw fish (sushi and sashimi). Glucosinolate compounds, in particular sinigrin, are abundant in wasabi, and are enzymatically converted to pungent volatile allylisothiocyanates (ITC) when the rhizome is crushed and made into a paste. These ITC's, in particular 6-MITC (6 methyl-sulfinyl hexyl-isothiocyanate) have been shown to possess medicinal attributes, including anti-inflammatory, anti-cancer, anti-bacterial and anti-asthmatic properties. Hence, there is increasing interest and demand for high-quality wasabi in Canada. Production of wasabi in Canada is presently limited, and the goal of this Strategic proposal is to foster the development of wasabi for use as a condiment and for the functional food and nutraceutical industries. The two major problems to be addressed are the need for high-quality planting material and the development of disease control strategies to minimize losses and reduction in wasabi quality. A meristem-tip tissue culture procedure for wasabi micropropagation will be developed for large-scale production of disease-free plants. The levels of ITC's and genetic variability of plants derived from tissue culture will be monitored using biochemical and molecular methods. The identification of the causes of internal blackening and discoloration of wasabi rhizomes and identification of management strategies will be achieved in this Strategic Project. The results from this research will provide a new agricultural opportunity for Canada, and presents an exceptional opportunity to diversify into a novel functional food with potential pharmacological and nutraceutical applications for Canadians. It should also provide a new technology to be used to enhance wasabi quality and provide training to three HOP in industrially-relevant areas.

芥末是十字花科多年生常绿草本植物，原产于日本。它产生的根（根茎）作为调味品备受推崇和高度重视，可以为许多日本菜肴增添辛辣的味道。早在 10 世纪，芥末的促进健康特性就有记载，当时人们认为芥末是食物中毒的解毒剂，与生鱼（寿司和生鱼片）搭配时很有用。芥末中富含芥子油苷化合物，特别是黑芥子苷，当根茎被压碎并制成糊状时，芥子油苷化合物会被酶促转化为刺激性的挥发性异硫氰酸烯丙酯 (ITC)。这些 ITC，特别是 6-MITC（6 甲基亚磺酰基己基异硫氰酸酯）已被证明具有药用特性，包括抗炎、抗癌、抗菌和抗哮喘特性。因此，加拿大对高品质芥末的兴趣和需求不断增加。目前加拿大芥末的生产有限，该战略提案的目标是促进芥末作为调味品以及功能性食品和营养保健品行业的发展。需要解决的两个主要问题是需要高质量的种植材料和制定疾病控制策略以尽量减少芥末质量的损失和降低。将开发用于芥末微繁殖的分生组织尖端组织培养程序，用于大规模生产无病植物。将使用生化和分子方法监测来自组织培养的植物的 ITC 水平和遗传变异性。本战略项目将实现芥末根茎内部变黑和变色原因的识别以及管理策略的确定。这项研究的结果将为加拿大提供一个新的农业机会，并为加拿大人多样化生产具有潜在药理学和营养保健应用的新型功能性食品提供绝佳的机会。它还应该提供一种新技术，用于提高芥末质量，并为工业相关领域的三个 HOP 提供培训。