Document Detail


Phosphatidic Acid Production in the Processing of Cabbage Leaves.
MedLine Citation:
PMID:  23098184     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Lysophosphatidic acid (LPA) is a lipid mediator involved in various physiological responses, including wound healing. Evidence of the antiulcer activity of LPA has been reported, and soybean LPA at concentration of 10 µM is effective to reduce stress-induced gastric ulcer. Since LPA can be formed from phosphatidic acid (PA) by digestive phospholipase A(2), dietary PA can be considered a potential antiulcer phospholipid. In this study, PA production in cut processing of cabbage leaves was examined. The amounts of PA in sliced, minced and homogenized cabbage leaves were 107±5, 134±19 and 286±29 nmol PA/g (wet weight), respectively, all being significantly higher than the amount of PA found in intact leaves. Mixing mayonnaise with sliced cabbage dramatically increased the PA content (1586±393 nmol/3 g), indicating phospholipase D activity leaked raw cabbage produced PA. These results indicate that fine cutting raw cabbage leaves and mixing them with foods rich in phospholipids resulted in an abundant production of PA.
Authors:
Mai Urikura; Jun-Ichi Morishige; Tamotsu Tanaka; Kiyoshi Satouchi
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-10-25
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-26     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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