{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1362262943732762880.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1007/bf02536595"}},{"identifier":{"@type":"URI","@value":"https://aocs.onlinelibrary.wiley.com/doi/pdf/10.1007/BF02536595"}},{"identifier":{"@type":"PMID","@value":"1943494"}},{"identifier":{"@type":"NAID","@value":"80006062288"}}],"dc:title":[{"@value":"Sesamin is a potent and specific inhibitor of Δ5 desaturase in polyunsaturated fatty acid biosynthesis"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Abstract</jats:title><jats:p>Incubation with sesame oil increases the mycelial dihomo‐γ‐linolenic acid content of an arachidonic acid‐producing fungus,<jats:italic>Mortierella alpina</jats:italic>, but decreases its arachidonic acid content [Shimizu, S., K. Akimoto, H. Kawashima, Y. Shinmen and H. Yamada (1989)<jats:italic>J. Am. Oil Chem. Soc. 66</jats:italic>, 237–241]. The factor causing these effects was isolated and identified to be (+)‐sesamin. The results obtained in experiments with both a cell‐free extract of the fungus and with rat liver microsomes demonstrated that (+)‐sesamin specifically inhibits Δ5 desaturase at low concentrations, but does not inhibit Δ6, Δ9 and Δ12 desaturases. Kinetic analysis showed that (+)‐sesamin is a noncompetitive inhibitor (K<jats:sub>i</jats:sub> for rat liver Δ5 desaturase, 155 μM). (+)‐Sesamolin, (+)‐sesaminol and (+)‐episesamin, also inhibited only Δ5 desaturases of the fungus and liver. These results demonstrate that (+)‐sesamin and related lignan compounds present in sesame seeds or its oil are specific inhibitors of Δ5 desaturase in polyunsaturated fatty acid biosynthesis in both microorganisms and animals.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1382262943732762885","@type":"Researcher","foaf:name":[{"@value":"Sakayu Shimizu"}],"jpcoar:affiliationName":[{"@value":"Department of Agricultural Chemistry Kyoto University Sakyo‐ku Kyoto 606"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943732762881","@type":"Researcher","foaf:name":[{"@value":"Kengo Akimoto"}],"jpcoar:affiliationName":[{"@value":"Department of Agricultural Chemistry Kyoto University Sakyo‐ku Kyoto 606"},{"@value":"Department of Food Science and Technology Kyushu University Higashi‐ku Fukuoka 812 Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943732762880","@type":"Researcher","foaf:name":[{"@value":"Yoshifumi Shinmen"}],"jpcoar:affiliationName":[{"@value":"Department of Agricultural Chemistry Kyoto University Sakyo‐ku Kyoto 606"},{"@value":"Department of Food Science and Technology Kyushu University Higashi‐ku Fukuoka 812 Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943732762882","@type":"Researcher","foaf:name":[{"@value":"Hiroshi Kawashima"}],"jpcoar:affiliationName":[{"@value":"Department of Agricultural Chemistry Kyoto University Sakyo‐ku Kyoto 606"},{"@value":"Department of Food Science and Technology Kyushu University Higashi‐ku Fukuoka 812 Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943732762884","@type":"Researcher","foaf:name":[{"@value":"Michihiro Sugano"}],"jpcoar:affiliationName":[{"@value":"Department of Food Science and Technology Kyushu University Higashi‐ku Fukuoka 812 Japan"},{"@value":"Laboratory of Microbial Science, Institute for Fundamental Research Suntory Ltd. Mishima‐gun Osaka 618 Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1382262943732762883","@type":"Researcher","foaf:name":[{"@value":"Hideaki Yamada"}],"jpcoar:affiliationName":[{"@value":"Department of Agricultural Chemistry Kyoto University Sakyo‐ku Kyoto 606"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00244201"},{"@type":"EISSN","@value":"15589307"},{"@type":"PISSN","@value":"http://id.crossref.org/issn/00244201"},{"@type":"PISSN","@value":"https://id.crossref.org/issn/00244201"}],"prism:publicationName":[{"@value":"Lipids"}],"dc:publisher":[{"@value":"Wiley"}],"prism:publicationDate":"1991-07","prism:volume":"26","prism:number":"7","prism:startingPage":"512","prism:endingPage":"516"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://aocs.onlinelibrary.wiley.com/doi/pdf/10.1007/BF02536595"}],"createdAt":"2006-11-29","modifiedAt":"2025-10-19","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Fatty%20Acid%20Desaturases","dc:title":"Fatty Acid Desaturases"},{"@id":"https://cir.nii.ac.jp/all?q=Male","dc:title":"Male"},{"@id":"https://cir.nii.ac.jp/all?q=Rats,%20Inbred%20Strains","dc:title":"Rats, Inbred Strains"},{"@id":"https://cir.nii.ac.jp/all?q=Dioxoles","dc:title":"Dioxoles"},{"@id":"https://cir.nii.ac.jp/all?q=In%20Vitro%20Techniques","dc:title":"In Vitro Techniques"},{"@id":"https://cir.nii.ac.jp/all?q=Lignans","dc:title":"Lignans"},{"@id":"https://cir.nii.ac.jp/all?q=Rats","dc:title":"Rats"},{"@id":"https://cir.nii.ac.jp/all?q=Kinetics","dc:title":"Kinetics"},{"@id":"https://cir.nii.ac.jp/all?q=Delta-5%20Fatty%20Acid%20Desaturase","dc:title":"Delta-5 Fatty Acid Desaturase"},{"@id":"https://cir.nii.ac.jp/all?q=Fatty%20Acids,%20Unsaturated","dc:title":"Fatty Acids, Unsaturated"},{"@id":"https://cir.nii.ac.jp/all?q=Microsomes,%20Liver","dc:title":"Microsomes, Liver"},{"@id":"https://cir.nii.ac.jp/all?q=Mucorales","dc:title":"Mucorales"},{"@id":"https://cir.nii.ac.jp/all?q=Animals","dc:title":"Animals"},{"@id":"https://cir.nii.ac.jp/all?q=Sesame%20Oil","dc:title":"Sesame Oil"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360009142851495936","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"(+)‐Sesamin‐oxidising CYP92B14 shapes specialised lignan metabolism in sesame"}]},{"@id":"https://cir.nii.ac.jp/crid/1360285705076961792","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Polyunsaturated fatty acids production and transformation by <i>Mortierella alpina</i> and anaerobic bacteria"}]},{"@id":"https://cir.nii.ac.jp/crid/1360567185887179776","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Comparison of Metabolism of Sesamin and Episesamin by Drug-Metabolizing Enzymes in Human Liver"}]},{"@id":"https://cir.nii.ac.jp/crid/1360847868816447744","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Inhibitory effects of lignan compounds on the formation of arachidonic acid in a Δ5-desaturase-defective mutant of Mortierella alpina 1S-4"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204259277696","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Evaluation of Antioxidative Effects of Sesamin on the <i>In vivo</i> Hepatic Reducing Abilities by a Radiofrequency ESR Method"},{"@value":"Evaluation of Antioxidative Effects of Sesamin on the In vivo Hepatic Reducing Abilities by a Radiofrequency ESR Method"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204482454272","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Production of Functional Lipids by Microorganisms"},{"@language":"ja","@value":"機能性脂質の微生物生産"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204484000256","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Lipid Production by Microorganisms"},{"@language":"ja","@value":"微生物による油脂生産"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204506230784","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"食品中に存在する脂質代謝調節因子"},{"@language":"en","@value":"Food Factors Regulating Lipid Metabolism"},{"@value":"食品中に存在する脂質代謝調節因子(1997年度日本農芸化学会功績賞受賞)"},{"@language":"ja-Kana","@value":"ショクヒンチュウ ニ ソンザイスル シシツ タイシャ チョウセツ インシ 19"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204621687936","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Antihypertensive Effect of Sesamin. 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