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

Abstract

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.

Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid

“…The suitable combination of variables for high PA content is X1-1X2-1X3-1 or X1-2X2-1X3-2, which has good agreement with the analyzed results for particle size. These results verified the outcomes from a previous study reported by Li et al (2017), which showed the increase of PA content depended on the reduction in particle size due to the high proportion of native Komatsuna PA released from the biomembrane through particle splitting as well as the release of endogenous PC during grinding that is converted to more PA by PLD. Moreover, the PA contents from the optimum conditions were verified to be 69.878 ± 2.6 µg/mL and 70.089 ± 3.4 µg/mL.…”

“…The particle size reduction also depends on the properties of the materials, and some excipients and stabilizers could improve the reduction of particle size by stabilizing the physical properties of the milling particles (Cerdeira et al, 2011). In addition, the results for PA content agreed with the phenomenon reported previously by Li et al (2017) in which the particle size was smaller, and the PA content was higher. In this study, with the different milling rotational speeds, the PA contents changed within a limited range.…”

“…(6)) into a receiver during the milling. Finally, the collected Komatsuna juice was blanched (approximately 100.4 o C) for 5 min to inhibit enzyme activity (Li et al, 2017) and then analyzed. The feed rate of the pump, milling rotation speed, gap size and milling time are discussed below.…”

“…A previous study demonstrated that abundant PA was produced in masticated and milled foodstuff (Tanaka et al, 2012), and the PA content of raw cabbage increased after mastication compared to boiled cabbage (Tanaka et al, 2009). Li et al (2017) also observed a similar phenomenon when PA in fresh Komatsuna rose sufficiently after effective milling, which occurred primarily due to the release of the native PA in Komatsuna from the biomembrane through particle splitting as well as through the release of endogenous phosphatidylcholine (PC) during the grinding process, which stimulated the hydrolysis of PC to PA through phospholipase D (PLD). Thus, there is a possibility to manufacture a healthy diet of PA-rich Komatsuna juice with milling processing for either preventive or therapeutic treatment for gastric ulcers.…”

Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn ( Hippophae rhamnoides L.) juices

“…Such a process can be seen in the processing of Komatsuna (Brassica rapa var. perviridis) (Li et al, 2017), which is abundant in phosphatidic acid. The one standard has also been employed to efficiently reduce the particle size as in the production of fine rice slurry (Koyama & Kitamura, 2014), the processing of rice milk by MWM to develop a cheese-like product (Nakamura et al, 2016), and the processing of orange juice with pulp (Islam et al, 2017).…”