Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion. (July 2019) - Li, Xinyue
Abstract: Foods rich in phosphatidic acid (PA) can ameliorate stomach ulcers in mice by hydrolysis of PA to lysophosphatidic acid (LPA). In this study, PA-rich komatsuna was produced using the micro wet milling (MWM) system, which can mill food products into micrometer-scale without causing detrimental factors such as frictional heat. To evaluate the efficiency of the MWM system in increasing PA and forming LPA, the availability of PA in the MWM komatsuna to hydrolyze into LPA under in vitro simulated gastrointestinal (GI) digestion conditions were investigated. The results showed that through effective MWM milling, komatsuna was sufficiently milled into smaller particles, and PA was abundantly produced in the milled komatsuna; the increased PA promoted LPA formation during digestion, resultant a dominant molecular species of 16:0 LPA which could effectively reduce ulcer lesions. These indicated that MWM can elevate the bioaccessibility of komatsuna PA and LPA in the GI tract, which will benefit the dietary treatment of stomach ulcers. Graphical abstract: Unlabelled Image Highlights: Phosphatidic acid (PA)-rich komatsuna was produced by micro wet milling (MWM) system. The reduction in particle size strongly promoted the increase in PA in MWM komatsuna. Rich PA promoted the formation of lysophosphatidic acid (LPA) during digestion. Digested MWM komatsuna was characterized by a dominant molecular species of 16:0 LPA. MWM komatsuna may be effective against stomach disorder due to effective 16:0 LPA.