Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process

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  • Li Xinyue
    Graduate School of Life and Environmental Sciences, University of Tsukuba
  • Kokawa Mito
    Faculty of Life and Environmental Sciences, University of Tsukuba
  • Kitamura Yutaka
    Faculty of Life and Environmental Sciences, University of Tsukuba

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<p>Lysophosphatidic acid has a role in protecting the gastrointestinal tract, and is formed from the digestion of exogenous foodstuff-derived phosphatidic acid (PA) in the human digestive tract. Japanese mustard spinach (Komatsuna) is an important source of foodstuff-derived PA. PA does not accumulate at high levels in Komatsuna, but is abundantly released upon grinding of Komatsuna. To manufacture PA-rich food using Komatsuna, the characteristics of micro wet milling (MWM) and PA production of Komatsuna were investigated. The results show that after grinding, PA was found at sufficient levels in Komatsuna, and MWM could effectively decrease the particle size as well as release PA. As the particle size of Komatsuna tissues decreased, the measured amount of PA increased. This phenomenon can be explained by the high proportion of native Komatsuna PA released from the biomembrane due to particle disruption, and possibly by the release of endogenous phosphatidylcholine during grinding, which is then converted to PA by phospholipase D.</p>

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