Quantification of phosphatidic acid in foodstuffs using a thin-layer-chromatography-imaging technique.

Tamotsu Tanaka, Ayaka Kassai, Mayumi Ohmoto, Katsuya Morito, Yoshiki Kashiwada, Yoshihisa Takaishi, Mai Urikura, Jun-ichi Morishige, Kiyoshi Satouchi, Akira Tokumura

Institute of Health Biosciences, University of Tokushima Graduate School, Tokushima, Japan. tanakat@ph.tokushima-u.ac.jp

Journal of agricultural and food chemistry 2012 Apr 25

filter terms:

Apical application of lysophosphatidic acid (LPA), a growth-factor-like phospholipid, was shown to prevent or restore gastrointestinal (GI) disorders, such as diarrhea and stomach ulcer, in experimental animals. Because LPA is formed from phosphatidic acid (PA) by the activity of digestive phospholipase A(2), PA is a potential component for dietary treatment of such GI disorders. Here, we quantified PA contained in 38 foodstuffs and 3 herbs by a thin-layer-chromatography-imaging technique. Vegetables belonging to Brassicaceae, such as cabbage leaves (700 nmol/g of wet weight) and Japanese radish leaves (570 nmol/g), contained higher amounts of PA than other foodstuffs. Amounts of PA in fruits, cereals, and starchy root vegetables were below 300 nmol/g. Animal foodstuffs contained low amounts of PA (<60 nmol/g). Interestingly, leaves of Mallotus japonicas, a Japanese edible herb used for treatment of stomach ulcer, had the highest PA (1410 nmol/g) among those examined. The data shown here will be useful for the development of dietary treatment for a damaged GI tract.

Citation

Tamotsu Tanaka, Ayaka Kassai, Mayumi Ohmoto, Katsuya Morito, Yoshiki Kashiwada, Yoshihisa Takaishi, Mai Urikura, Jun-ichi Morishige, Kiyoshi Satouchi, Akira Tokumura. Quantification of phosphatidic acid in foodstuffs using a thin-layer-chromatography-imaging technique. Journal of agricultural and food chemistry. 2012 Apr 25;60(16):4156-61