Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process

• Li Xinyue

  Graduate School of Life and Environmental Sciences, University of Tsukuba

• Kokawa Mito

  Faculty of Life and Environmental Sciences, University of Tsukuba

• Kitamura Yutaka

  Faculty of Life and Environmental Sciences, University of Tsukuba

抄録

Lysophosphatidic acid has a role in protecting the gastrointestinal tract, and is formed from the digestion of exogenous foodstuff-derived phosphatidic acid (PA) in the human digestive tract. Japanese mustard spinach (Komatsuna) is an important source of foodstuff-derived PA. PA does not accumulate at high levels in Komatsuna, but is abundantly released upon grinding of Komatsuna. To manufacture PA-rich food using Komatsuna, the characteristics of micro wet milling (MWM) and PA production of Komatsuna were investigated. The results show that after grinding, PA was found at sufficient levels in Komatsuna, and MWM could effectively decrease the particle size as well as release PA. As the particle size of Komatsuna tissues decreased, the measured amount of PA increased. This phenomenon can be explained by the high proportion of native Komatsuna PA released from the biomembrane due to particle disruption, and possibly by the release of endogenous phosphatidylcholine during grinding, which is then converted to PA by phospholipase D.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 23 (4), 517-523, 2017

  公益社団法人 日本食品科学工学会

キーワード

• phospholipase D
• phosphatidylcholine
• lysophosphatidic acid
• particle size
• micro wet milling

詳細情報

• CRID: 1390282679435580672
• NII論文ID: 130006069515
• DOI: 10.3136/fstr.23.517
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/23/4/23_517/_pdf
• 本文言語コード: en
• データソース種別:
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  • Crossref
  • CiNii Articles
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