title: Identification of natural lactoylcholine in lactic acid bacteria-fermented food.
abstract: Acetylcholine (AcCh) is a major neurotransmitter and an agonist of nicotinic and muscarinic receptors in non-neuronal systems. Artificially synthesized lactoylcholine (LaCh) has potent nicotinic activity equal to that of AcCh. In this study, we report the isolation and purification of natural AcCh and LaCh from a lactic-fermented food known to reduce blood pressure. To our knowledge, we are the first to isolate natural LaCh. The choline esters were isolated using a novel purification procedure combining a weak cation-exchange cartridge with ODS and pentafluorophenyl HPLC columns, and the structure of LaCh was identified via various analyses. Assessment of D- and L-LaCh showed that the isolated LaCh was an enantiomer mixture with a D/L ratio of 1.6. D-LaCh induced vasorelaxation of thoracic aortas from spontaneously hypertensive rats (EC50=3.83×10(-7) M), while L-LaCh did not. Our results suggest that choline esters could be new functional ingredients in lactic-fermented foods.
authors: Department of Bioscience and Biotechnology, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa Village, Nagano, Japan; Institute of Agriculture, Academic Assembly, Shinshu University, 8304 Minamiminowa Village, Nagano, Japan. Electronic address: knakamu@shinshu-u.ac.jp.
authors: Kozo
authors: K
authors: Nakamura
authors: Department of Bioscience and Biotechnology, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa Village, Nagano, Japan. Electronic address: 14aa305g@shinshu-u.ac.jp.
authors: Sho
authors: S
authors: Okitsu
authors: Department of Bioscience and Biotechnology, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa Village, Nagano, Japan. Electronic address: 15aa314k@shinshu-u.ac.jp.
authors: Ryuya
authors: R
authors: Ishida
authors: Department of Nutrition and Food Hygiene, School of Public Health, Hebei Medical University, Hebei 050017, China. Electronic address: sutianjia@yahoo.co.jp.
authors: Su
authors: S
authors: Tian
authors: Research and Development Department, Daiwa Pharmaceutical Co., Ltd., 1-16-19, Sangenjaya, Setagaya-ku, Tokyo, Japan. Electronic address: igari@daiwa-pharm.com.
authors: Naoki
authors: N
authors: Igari
authors: Institute of Engineering, Academic Assembly, Shinshu University, 4-17-1 Wakasato, Nagano City, Nagano, Japan. Electronic address: yoamano@shinshu-u.ac.jp.
authors: Yoshihiko
authors: Y
authors: Amano
mesh_terms: D000109:Acetylcholine / Q000032:analysis / Q000737:chemistry; D000818:Animals; D002794:Choline / Q000737:chemistry* / Q000302:isolation & purification; D005285:Fermentation; D005504:Food Analysis; D005516:Food Microbiology; D019344:Lactic Acid / Q000737:chemistry* / Q000302:isolation & purification; D007777:Lactobacillaceae / Q000378:metabolism*; D008297:Male; D051381:Rats; D011918:Rats, Inbred SHR; D014664:Vasodilation / Q000187:drug effects
chemical_list: D019344:Lactic Acid; D002794:Choline; D000109:Acetylcholine
keywords: Acetylcholine; Blood pressure-lowering food; Isolated purification; Lactic-fermentation food; Lactoylcholine