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Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root.

Kobayashi W, Kobayashi T, Takahashi A, Kumakura K, Ayabe S, Matsuoka H. Kobayashi W, et al. Among authors: takahashi a. J Food Biochem. 2021 Dec;45(12):e13983. doi: 10.1111/jfbc.13983. Epub 2021 Nov 3. J Food Biochem. 2021. PMID: 34730849

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Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root.

Kobayashi W, Kobayashi T, Takahashi A, Kumakura K, Matsuoka H. Kobayashi W, et al. Among authors: takahashi a. J Food Sci. 2021 Feb;86(2):563-570. doi: 10.1111/1750-3841.15567. Epub 2021 Jan 12. J Food Sci. 2021. PMID: 33438215

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Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions.

Kobayashi T, Kumakura K, Takahashi A, Matsuoka H. Kobayashi T, et al. Among authors: takahashi a. Foods. 2020 Oct 23;9(11):1524. doi: 10.3390/foods9111524. Foods. 2020. PMID: 33114067 Free PMC article.

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Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke).

Kumakura K, Kato R, Kobayashi T, Sekiguchi A, Kimura N, Takahashi H, Takahashi A, Matsuoka H. Kumakura K, et al. Among authors: takahashi a. Food Chem. 2017 Sep 15;231:33-41. doi: 10.1016/j.foodchem.2017.03.096. Epub 2017 Mar 18. Food Chem. 2017. PMID: 28450014

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The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats.

Kumakura K, Kato R, Kobayashi T, Kimura N, Takahashi H, Takahashi A, Matsuoka H. Kumakura K, et al. Among authors: takahashi a. Food Funct. 2017 Oct 18;8(10):3491-3500. doi: 10.1039/c7fo00890b. Food Funct. 2017. PMID: 28960015

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Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke).

Takahashi A, Yamada T, Uchiyama Y, Hayashi S, Kumakura K, Takahashi H, Kimura N, Matsuoka H. Takahashi A, et al. Biosci Biotechnol Biochem. 2015;79(9):1512-7. doi: 10.1080/09168451.2015.1032881. Epub 2015 Apr 20. Biosci Biotechnol Biochem. 2015. PMID: 25893375

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Photoisomerization of 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a yellow pigment in salted radish roots.

Matsuoka H, Honzawa S, Takahashi A, Yoshikawa H, Watanabe E, Watanabe T, Ozawa Y, Yamada Y, Iizuka T, Uda Y. Matsuoka H, et al. Among authors: takahashi a. Biosci Biotechnol Biochem. 2008 Sep;72(9):2262-8. doi: 10.1271/bbb.80092. Epub 2008 Sep 7. Biosci Biotechnol Biochem. 2008. PMID: 18776682 Free article.

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Characterization of antimutagenic mechanism of 3-allyl-5-substituted 2-thiohydantoins against 2-amino-3-methylimidazo[4,5-f]quinoline.

Takahashi A, Matsuoka H, Yamada K, Uda Y. Takahashi A, et al. Food Chem Toxicol. 2005 Apr;43(4):521-8. doi: 10.1016/j.fct.2004.12.005. Food Chem Toxicol. 2005. PMID: 15721198

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2-[3-(2-Thioxopyrrolidin-3-ylidene)methyll-tryptophan, a novel yellow pigment in salted radish roots.

Matsuoka H, Takahashi A, Ozawa Y, Yamada Y, Uda Y, Kawakishi S. Matsuoka H, et al. Among authors: takahashi a. Biosci Biotechnol Biochem. 2002 Jul;66(7):1450-4. doi: 10.1271/bbb.66.1450. Biosci Biotechnol Biochem. 2002. PMID: 12224627 Free article.

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