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Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant

Eggplants are rich in acetylcholine (ACh), which can improve high blood pressure and negative psychological states. However, information on ACh content in individual parts of eggplant and the changes in ACh content during eggplant development is limited. Therefore, we investigated the ACh content in...

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Autores principales: Wang, Wenhao, Yamaguchi, Shohei, Suzuki, Ayako, Wagu, Naomi, Koyama, Masahiro, Takahashi, Akihiko, Takada, Risa, Miyatake, Koji, Nakamura, Kozo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823263/
https://www.ncbi.nlm.nih.gov/pubmed/33406591
http://dx.doi.org/10.3390/foods10010081
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author Wang, Wenhao
Yamaguchi, Shohei
Suzuki, Ayako
Wagu, Naomi
Koyama, Masahiro
Takahashi, Akihiko
Takada, Risa
Miyatake, Koji
Nakamura, Kozo
author_facet Wang, Wenhao
Yamaguchi, Shohei
Suzuki, Ayako
Wagu, Naomi
Koyama, Masahiro
Takahashi, Akihiko
Takada, Risa
Miyatake, Koji
Nakamura, Kozo
author_sort Wang, Wenhao
collection PubMed
description Eggplants are rich in acetylcholine (ACh), which can improve high blood pressure and negative psychological states. However, information on ACh content in individual parts of eggplant and the changes in ACh content during eggplant development is limited. Therefore, we investigated the ACh content in various parts of eggplant, namely, the leaf, root, bud, calyx, ovary, fruit, exocarp, mesocarp, partition, placenta, core, fruit base, fruit center, and fruit top in 26 eggplant varieties. Furthermore, the effect of heat treatment on ACh content was investigated. The ACh content significantly differed among the eggplant varieties. The difference between the varieties with the highest and lowest ACh content was 100-fold (Tosataka: 11 ± 0.61 mg/100 g fresh weight (FW) and Ryoma: 0.11 ± 0.046 mg/100 g FW, respectively). Eggplant fruit presented the highest ACh content (4.8 mg/100 g FW); it was three times higher than that in other parts combined (1.6 mg/100 g FW). The root contained the lowest ACh content among all parts. The ACh content increased with growth after flowering. The ACh content in the fruit 1.5 months after flowering was 400 times that in the ovary. ACh was uniformly distributed in eggplant flesh. Heat treatment did not cause ACh loss in eggplant. Thus, eggplant is an excellent raw material for functional foods.
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spelling pubmed-78232632021-01-24 Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant Wang, Wenhao Yamaguchi, Shohei Suzuki, Ayako Wagu, Naomi Koyama, Masahiro Takahashi, Akihiko Takada, Risa Miyatake, Koji Nakamura, Kozo Foods Article Eggplants are rich in acetylcholine (ACh), which can improve high blood pressure and negative psychological states. However, information on ACh content in individual parts of eggplant and the changes in ACh content during eggplant development is limited. Therefore, we investigated the ACh content in various parts of eggplant, namely, the leaf, root, bud, calyx, ovary, fruit, exocarp, mesocarp, partition, placenta, core, fruit base, fruit center, and fruit top in 26 eggplant varieties. Furthermore, the effect of heat treatment on ACh content was investigated. The ACh content significantly differed among the eggplant varieties. The difference between the varieties with the highest and lowest ACh content was 100-fold (Tosataka: 11 ± 0.61 mg/100 g fresh weight (FW) and Ryoma: 0.11 ± 0.046 mg/100 g FW, respectively). Eggplant fruit presented the highest ACh content (4.8 mg/100 g FW); it was three times higher than that in other parts combined (1.6 mg/100 g FW). The root contained the lowest ACh content among all parts. The ACh content increased with growth after flowering. The ACh content in the fruit 1.5 months after flowering was 400 times that in the ovary. ACh was uniformly distributed in eggplant flesh. Heat treatment did not cause ACh loss in eggplant. Thus, eggplant is an excellent raw material for functional foods. MDPI 2021-01-04 /pmc/articles/PMC7823263/ /pubmed/33406591 http://dx.doi.org/10.3390/foods10010081 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Wang, Wenhao
Yamaguchi, Shohei
Suzuki, Ayako
Wagu, Naomi
Koyama, Masahiro
Takahashi, Akihiko
Takada, Risa
Miyatake, Koji
Nakamura, Kozo
Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
title Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
title_full Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
title_fullStr Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
title_full_unstemmed Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
title_short Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
title_sort investigation of the distribution and content of acetylcholine, a novel functional compound in eggplant
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823263/
https://www.ncbi.nlm.nih.gov/pubmed/33406591
http://dx.doi.org/10.3390/foods10010081
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