title: Phosphatidic acid production in the processing of cabbage leaves.
abstract: 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 a concentration of 10 μM is effective in reducing stress-induced gastric ulcer. Because LPA can be formed from phosphatidic acid (PA) by digestive phospholipase A₂, 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.affiliation: Department of Nutrition and Life Science and Research Center for Green Science, Fukuyama University, Fukuyama 729-0292, Japan. urikura@fubac.fukuyama-u.ac.jp
authors.forename: Mai
authors.initials: M
authors.lastname: Urikura
authors.forename: Jun-Ichi
authors.initials: J
authors.lastname: Morishige
authors.forename: Tamotsu
authors.initials: T
authors.lastname: Tanaka
authors.forename: Kiyoshi
authors.initials: K
authors.lastname: Satouchi
mesh_terms: D001937:Brassica / Q000737:chemistry*; D005511:Food Handling; D010712:Phosphatidic Acids / Q000032:analysis*; D010743:Phospholipids / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry*
chemical_list: D010712:Phosphatidic Acids; D010743:Phospholipids