Comparative and Stability Analyses of 9- and 13-Oxo-octadecadienoic Acids in Various Species of Tomato

Haruya TAKAHASHI; Young-Il KIM; Shizuka HIRAI; Tsuyoshi GOTO; Chie OHYANE; Taneaki TSUGANE; Chiaki KONISHI; Takashi FUJII; Shuji INAI; Yoko IIJIMA; Koh AOKI; Daisuke SHIBATA; Nobuyuki TAKAHASHI; Teruo KAWADA

doi:10.1271/bbb.110254

Food & Nutrition Science Notes

Comparative and Stability Analyses of 9- and 13-Oxo-octadecadienoic Acids in Various Species of Tomato

Haruya TAKAHASHI, Young-Il KIM, Shizuka HIRAI, Tsuyoshi GOTO, Chie OHYANE, Taneaki TSUGANE, Chiaki KONISHI, Takashi FUJII, Shuji INAI, Yoko IIJIMA, Koh AOKI, Daisuke SHIBATA, Nobuyuki TAKAHASHI, Teruo KAWADA

Author information

Haruya TAKAHASHI
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Young-Il KIM
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Shizuka HIRAI
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Tsuyoshi GOTO
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Chie OHYANE
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Taneaki TSUGANE
Chiba Prefectural Agriculture and Forestry Research Center
Chiaki KONISHI
Nippon Del Monte Corporation
Takashi FUJII
Nippon Del Monte Corporation
Shuji INAI
Nippon Del Monte Corporation
Yoko IIJIMA
Kazusa DNA Research Institutes
Koh AOKI
Kazusa DNA Research Institutes
Daisuke SHIBATA
Kazusa DNA Research Institutes
Nobuyuki TAKAHASHI
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Teruo KAWADA
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Keywords: peroxisome proliferator-activated receptor-α (PPARα), tomato, liquid chromatography/mass spectrometer (LC/MS), structural stability

JOURNAL FREE ACCESS

2011 Volume 75 Issue 8 Pages 1621-1624

DOI https://doi.org/10.1271/bbb.110254

Biosci. Biotechnol. Biochem. : Vol. 76 (2012) No. 3 pp.2012E2

View "Advance Publication" version (August 7, 2011).

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Abstract

Peroxisome proliferator-activated receptor-α (PPARα) regulates lipid metabolism. We have reported that tomato fruit contains 9-Oxo-(10E,12E)-octadecadienoic acid (9-Oxo-(10E,12E)-ODA), a PPARα agonist. In this study, we found that various tomato samples contained 9-Oxo-(10E,12Z)-ODA and its 13-Oxo-ODA isomers. Furthermore, several isomers showed structural stability under hot and acidic conditions.

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