Varietal Differences in Actinidin Concentration and Protease Activity in the Fruit Juice of Actinidia arguta and Actinidia rufa

Nishiyama, Isa; Fukuda, Tetsuo; Oota, Tadachika

doi:10.2503/jjshs.73.157

Cited by 23 publications

(10 citation statements)

References 8 publications

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“…Protease activity in the juice was measured with the modification from the method by Nishiyama et al (2004a). The assay mixture consisted of 0.8 mL of 50 mM citric acid-NaOH buffer (pH 6.0) containing 25 mM of L-cysteine and 10 mM of EDTA, and 0.1 mL of fruit juice.…”

Section: Methodsmentioning

confidence: 99%

“…Not only the fruit, but the other parts of the plant such as leaf, bark, and root also contain many types of functional substances (Jang et al, 2008;Lim et al, 2005;Whang et al, 2000). A. arguta fruit shows a high activity of actinidin, a cysteine protease, which much higher than A. deliciosa kiwifruit (Nishiyama et al, 2004a). Actinidin is functional for promoting digestion of protein and laxation (Rush et al, 2002), and occasionally acts as allergen for some person (Préstamo, 1995).…”

Section: Introductionmentioning

confidence: 99%

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Physical and compositional characteristics of ‘mitsuko’ and local hardy kiwifruits in Japan

Kim

Beppu

Kataoka

2012

Hortic. Environ. Biotechnol.

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The fruit characteristics of hardy kiwifruit (Actinidia arguta) in Japan were investigated at several growth stages. Fruit weight of A. arguta 'Mitsuko' increased showing a double sigmoid curve. After fruit set, starch accumulated gradually and reached maximum concentration 90 days after full bloom (DAFB). Along with the reduction of the starch, sugar contents increased. Sucrose was a major sugar component in mature fruit. At the early stage of fruit development, myo-inositol was predominant. Quinic acid was prevalent in the young fruit. The amount of quinic acid decreased once in mid-season, and then increased slightly again. Citric acid increased gradually with maturation. The amount of malic acid and soluble oxalic acid was little affected by fruit maturity. The concentration of ascorbic acid was relatively high at the early stage of fruit development. It decreased in mid-season and then remained constant. Among the 2 cultivars and 14 local collections, the fruit shape varied being obovate, oblate, ellipsoid, and clavate. The fresh weight of 16 collected fruits ranged from 3.6 to 25.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical and compositional characteristics of ‘mitsuko’ and local hardy kiwifruits in Japan

Kim

Beppu

Kataoka

2012

Hortic. Environ. Biotechnol.

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“…It was markedly lower than in A. deliciosa and A. arguta, at 5.1-10.1 and 26.9-37.6 nmol pNA released·min −1 , respectively (Nishiyama et al, 2004a;Kim et al, 2007). Since actinidin, a cysteine protease in kiwifruit, may display allergenic properties (Fiocchi et al, 2004), A. rufa may be a promising breeding material for low allergenic Actinidia berries.…”

mentioning

confidence: 99%

“…Protease activity in the juice was measured by the modified method of Nishiyama et al (2004a). The assay mixture consisted of 0.8 mL of 50 mM citric acidNaOH buffer (pH 6.0) containing 25 mM L-cysteine and 10 mM EDTA, and 0.1 mL fruit juice.…”

Section: Protease Activitymentioning

confidence: 99%

“…Generally, the fruit of A. rufa has a brownish glabrous skin with dark green flesh. The small fruit is edible and characterized by very low protease activity (Actinidin) which is commonly high in A. deliciosa kiwifruit (Nishiyama et al, 2004a). Besides the common Japanese name "Shima sarunasi", it is locally called "Nashikazura" in Shikoku and Kyushu, "Kokko" on Iwaishima Island in Yamaguchi, "Kuga" in Okinawa, and "Kokumonji" on Awajishima Island in Hyogo.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Kim

Beppu

Fukuda³

et al. 2009

J. Japan. Soc. Hort. Sci.

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The fruit characteristics of Shima sarunashi (Actinidia rufa (Siebold & Zucc.) Planch. ex Miq.), indigenous to the warm regions in Japan were determined. Two typical collections were investigated to evaluate fruit characters throughout growth. Starch accumulated gradually from 120 days after full bloom (DAFB), and peaked at 160 DAFB. Along with the reduction of the starch content, the sugar content increased at 180 DAFB. Major sugar components of A. rufa fruit were glucose, fructose, and sucrose. In the early stage of fruit development, quinic acid was predominant, and then the content decreased gradually until 160 DAFB, while the content of citric acid gradually increased after 60 DAFB and that of malic acid increased slightly. A trace amount of soluble oxalate was detected throughout the fruit development period. Ascorbic acid content increased in the early to mid-stages of fruit development. Considering the change in quality, the maturation period of A. rufa fruit was estimated to be 180 DAFB. From the evaluation of mature fruit among 11 local collections, fruit shape varied, being round, ovoid, cylindroidal, and truncate. Fruit weight ranged from 7.4 to 18.6 g. Fruit skin was glabrous and the surface color varied from reddish-brown to brown. Flesh color was basically green or dark green. Exceptionally, in one collection, the flesh was reddish around the core. Soluble solid content of ripened fruit juice ranged from 6.2 to 17.4%. Sugar content varied from 2.0 to 15.6 g/100 g FW. Myo-inositol content ranged from 6.0 to 132.1 mg/100 g FW. Major organic acids were quinic, citric, and malic acid, and quinic acid was predominant. Total acid content ranged from 1.5 to 3.0 g/100 g FW. Total ascorbic acid content ranged from 6.8 to 45.8 mg/100 g FW. In all collections, protease activity in the juice was very low.

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Genetic Resources of Kiwifruit: Domestication and Breeding

Ferguson

Huang

2007

Horticultural Reviews

169

120

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Varietal Differences in Actinidin Concentration and Protease Activity in the Fruit Juice of Actinidia arguta and Actinidia rufa

Cited by 23 publications

References 8 publications

Physical and compositional characteristics of ‘mitsuko’ and local hardy kiwifruits in Japan

Physical and compositional characteristics of ‘mitsuko’ and local hardy kiwifruits in Japan

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Genetic Resources of Kiwifruit: Domestication and Breeding

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