Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source
Abstract In the cultivation of bamboo shoots in snow-covered areas, uradome is known to prevent snow damage. Although tips can be obtained by uradome, these are currently considered unutilized. Like bamboo shoots, uradome has the potential to be a source of food. Therefore, to explore the possibilit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2022-04-01
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| Series: | Journal of Wood Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s10086-022-02031-8 |
| _version_ | 1817989109859221504 |
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| author | Yuka Furusawa Hisayoshi Kofujita Tatsuya Ashitani |
| author_facet | Yuka Furusawa Hisayoshi Kofujita Tatsuya Ashitani |
| author_sort | Yuka Furusawa |
| collection | DOAJ |
| description | Abstract In the cultivation of bamboo shoots in snow-covered areas, uradome is known to prevent snow damage. Although tips can be obtained by uradome, these are currently considered unutilized. Like bamboo shoots, uradome has the potential to be a source of food. Therefore, to explore the possibility of using uradome tips as food, we evaluated their egumi and umami taste, investigated the free amino acid content, and compared these parameters with those of bamboo shoots. The results showed that the egumi taste of uradome tips was weaker than that of bamboo shoots. The umami taste at first taste was weaker than that of bamboo shoots, while the umami and richness that remained after swallowing was stronger than that of bamboo shoots. The presence of a total of 18 free amino acids was evaluated in the uradome tips and bamboo shoots, and 17 free amino acids were detected in the samples, with cystine being the exception. Eleven of these free amino acids were found to be more abundant in the uradome tips. In addition, eight of the nine essential amino acids (excluding tryptophan) were found in the uradome tips and were in approximately the same amounts as in the bamboo shoots. Furthermore, leucine, a commonly known branched-chain amino acid, was present only in the uradome tips. Overall, the results suggest that uradome tips could be used as a food source. |
| first_indexed | 2024-04-14T00:43:01Z |
| format | Article |
| id | doaj.art-076c2b18d50f45678a3fbf34f67fe1bb |
| institution | Directory Open Access Journal |
| issn | 1435-0211 1611-4663 |
| language | English |
| last_indexed | 2024-04-14T00:43:01Z |
| publishDate | 2022-04-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Journal of Wood Science |
| spelling | doaj.art-076c2b18d50f45678a3fbf34f67fe1bb2022-12-22T02:22:07ZengSpringerOpenJournal of Wood Science1435-02111611-46632022-04-016811710.1186/s10086-022-02031-8Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food sourceYuka Furusawa0Hisayoshi Kofujita1Tatsuya Ashitani2The United Graduate School of Agricultural Sciences, Iwate UniversityThe United Graduate School of Agricultural Sciences, Iwate UniversityThe United Graduate School of Agricultural Sciences, Iwate UniversityAbstract In the cultivation of bamboo shoots in snow-covered areas, uradome is known to prevent snow damage. Although tips can be obtained by uradome, these are currently considered unutilized. Like bamboo shoots, uradome has the potential to be a source of food. Therefore, to explore the possibility of using uradome tips as food, we evaluated their egumi and umami taste, investigated the free amino acid content, and compared these parameters with those of bamboo shoots. The results showed that the egumi taste of uradome tips was weaker than that of bamboo shoots. The umami taste at first taste was weaker than that of bamboo shoots, while the umami and richness that remained after swallowing was stronger than that of bamboo shoots. The presence of a total of 18 free amino acids was evaluated in the uradome tips and bamboo shoots, and 17 free amino acids were detected in the samples, with cystine being the exception. Eleven of these free amino acids were found to be more abundant in the uradome tips. In addition, eight of the nine essential amino acids (excluding tryptophan) were found in the uradome tips and were in approximately the same amounts as in the bamboo shoots. Furthermore, leucine, a commonly known branched-chain amino acid, was present only in the uradome tips. Overall, the results suggest that uradome tips could be used as a food source.https://doi.org/10.1186/s10086-022-02031-8Moso bambooUradome tipsEgumi tasteUmamiFree amino acid |
| spellingShingle | Yuka Furusawa Hisayoshi Kofujita Tatsuya Ashitani Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source Journal of Wood Science Moso bamboo Uradome tips Egumi taste Umami Free amino acid |
| title | Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source |
| title_full | Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source |
| title_fullStr | Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source |
| title_full_unstemmed | Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source |
| title_short | Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source |
| title_sort | possibility of using the tips obtained from the uradome of moso bamboo phyllostachys pubescens as a food source |
| topic | Moso bamboo Uradome tips Egumi taste Umami Free amino acid |
| url | https://doi.org/10.1186/s10086-022-02031-8 |
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