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

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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.