Anti-inflammatory Effect of Digalactosyldiacylglycerol-monoestolide, a Characteristic Glycolipid in Oats

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  • Ito Junya
    Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University
  • Yamada Hiroki
    Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University
  • Ishihara Katsuyuki
    R&D Center, Calbee, Inc.
  • Nakagawa Kiyotaka
    Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University

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Other Title
  • オーツ麦に特徴的なジガラクトシルジアシルグリセロール‐モノエストリドによる抗炎症作用

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<p>Regular consumption of dietary components with anti-inflammatory properties is a promising strategy for management of inflammation-associated diseases. Oats, increasingly consumed in various forms such as oatmeal, granola, and oat milk, contain noteworthy anti-inflammatory elements. Here we review the functional components of oats: the glycolipid digalactosyldiacylglycerol (DGDG), estolides (esters of hydroxy fatty acids and fatty acids), and the oat-specific glycolipid DGDG-monoestolides. DGDG and estolides have garnered interest as functional lipids, and their physiological functions have been well documented. On the other hand, the biological functions of DGDG-monoestolides have been relatively unknown despite the fact that they contain DGDG and estolides as building blocks. Therefore, we have isolated a major DGDG-monoestolide molecular species from oats, analyzed its structure, and investigated its anti-inflammatory properties. Further in-depth knowledge of the functional components of oats, including the DGDG-monoestolides introduced in this review, will hopefully pave the way for wider utilization of oats as a functional food.</p>

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