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<p>The present study aimed to explore the phenotypes, secondary metabolites, and antioxidant characteristics of hairy roots (HRs) induced in two radish cultivars, white radish ‘Top Star’ and red radish ‘Super Hong Vit’, by applying <i>Rhizobium rhizogenes</i> R1000. The data showed that white and red radish had phenotypic differences in HR induction and distinct metabolite compositions. Specifically, white HRs demonstrated higher root induction rates, producing more HRs with greater biomass than red HRs. The total content of glucosinolate, a key metabolite in radish, was not different between white and red radish, except for glucobrassicin, which was higher in red radish than in white radish. Red radish HRs contained 15 anthocyanins, while none of the anthocyanins were detected in white HRs. Moreover, red radish HRs had substantially higher phenolic and flavonoid contents, which contributed to the increase in antioxidant properties in red radish HRs. This research shows that Super Hong Vit HRs are more promising sources of phenolic antioxidants and anthocyanins. This discovery will provide a foundation for further genetics studies to establish the mechanisms behind these differences.</p>

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Comparative analysis of secondary metabolites and antioxidant activities in white and red radish (Raphanus sativus) hairy roots

  • 期刊论文

  • 发表日期：

    2025年4月15日

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  • Jinsu Lim,
  • Jae Kwang Kim,
  • Kihyun Kim,
  • Haejin Kwon,
  • Hyewon Seo,
  • Ramaraj Sathasivam,
  • Sang Un Park,
  • Chanung Park

摘要

The present study aimed to explore the phenotypes, secondary metabolites, and antioxidant characteristics of hairy roots (HRs) induced in two radish cultivars, white radish ‘Top Star’ and red radish ‘Super Hong Vit’, by applying Rhizobium rhizogenes R1000. The data showed that white and red radish had phenotypic differences in HR induction and distinct metabolite compositions. Specifically, white HRs demonstrated higher root induction rates, producing more HRs with greater biomass than red HRs. The total content of glucosinolate, a key metabolite in radish, was not different between white and red radish, except for glucobrassicin, which was higher in red radish than in white radish. Red radish HRs contained 15 anthocyanins, while none of the anthocyanins were detected in white HRs. Moreover, red radish HRs had substantially higher phenolic and flavonoid contents, which contributed to the increase in antioxidant properties in red radish HRs. This research shows that Super Hong Vit HRs are more promising sources of phenolic antioxidants and anthocyanins. This discovery will provide a foundation for further genetics studies to establish the mechanisms behind these differences.