Structural changes of ethanolamine plasmalogen during intestinal absorption.


Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
23 Sep 2020
Historique:
pubmed: 28 8 2020
medline: 23 7 2021
entrez: 28 8 2020
Statut: ppublish

Résumé

Considerable attention has been paid to the absorption mechanisms of plasmalogen (Pls) because its intake has been expected to have preventive effects on brain-related diseases. Possible structural changes of Pls during absorption (i.e., preferential arachidonic acid re-esterification at the sn-2 position and base conversion of ethanolamine Pls (PE-Pls) into choline Pls (PC-Pls)) have previously been proposed. Since the physiological functions of Pls differ according to its structure, further elucidation of such structural changes during absorption is important to understand how Pls exerts its physiological effects in vivo. Hence, the absorption mechanism of Pls was investigated using the lymph-cannulation method and the everted jejunal sac model, with a focus on Pls molecular species. In the lymph-cannulation method, relatively high amounts of PE-Pls 18:0/20:4 and PC-Pls 18:0/20:4 were detected from the lymph even though these species were minor in the administered emulsion. Moreover, a significant increase of PE-Pls 18:0/20:4 and PC-Pls 18:0/20:4 in the intestinal mucosa was also confirmed by the everted jejunal sac model. Therefore, structural changes of PE-Pls in the intestinal mucosa were strongly suggested. The results of this study may provide an understanding of the relationship between intestinal absorption of Pls and exertion of its physiological functions in vivo.

Identifiants

pubmed: 32852024
doi: 10.1039/d0fo01666g
doi:

Substances chimiques

Plasmalogens 0
choline plasmalogens 0
Arachidonic Acid 27YG812J1I
Ethanolamine 5KV86114PT

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

8068-8076

Auteurs

Takumi Takahashi (T)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp.

Reina Kamiyoshihara (R)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp.

Yurika Otoki (Y)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp and Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, One Shields Avenue, Davis, CA 95616, USA.

Junya Ito (J)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp.

Shunji Kato (S)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp.

Takuji Suzuki (T)

Faculty of Agriculture, Yamagata University, Tsuruoka, Yamagata 997-8555, Japan and Faculty of Education, Art and Science, Couse of Food Environmental Design, Yamagata University, Yamagata, Yamagata 990-8560, Japan.

Shinji Yamashita (S)

Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.

Takahiro Eitsuka (T)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp.

Ikuo Ikeda (I)

Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi 980-8579, Japan.

Kiyotaka Nakagawa (K)

Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 980-8572, Japan. kiyotaka.nakagawa.c1@tohoku.ac.jp.

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Classifications MeSH