1
|
Fan J, Wang D, Kaneko S, Shimizu K. Lipidomic Profiling of Flammulina velutipes (Curtis) Singer (Agaricomycetes) through Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry: Examining Lipid Dynamics Changes during Fruiting Body Formation and Development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18271-18282. [PMID: 39074379 DOI: 10.1021/acs.jafc.4c03863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/31/2024]
Abstract
Flammulina velutipes (enokitake) is widely recognized for its nutritional and medicinal properties. Understanding the biochemical processes, such as lipid metabolism during fruiting body formation, is essential for enhancing mushroom cultivation and utilization. This study aimed at elucidating the dynamic lipidomic changes during seven growth stages of F. velutipes using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Our results revealed significant increases in ceramides along with the growth and a sharp decline in phosphatidylinositols from mycelial to primordial stages. Fatty acid esters of hydroxy fatty acids, recently discovered for their bioactivities, showed high intensities in the mycelial and primordial stages but decreased rapidly thereafter. These findings provide profound insights into the lipid profiles associated with mushroom morphology and development. This lipidomics study establishes a foundational understanding for future research in agricultural and food chemistry applications, potentially improving industrial production and quality control of F. velutipes.
Collapse
Affiliation(s)
- Jiaxin Fan
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Fukuoka 819-0395, Japan
| | - Dongmei Wang
- Department of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| | - Shuhei Kaneko
- Japan Tree Doctors Association, Tokyo 113-0021, Japan
| | - Kuniyoshi Shimizu
- Department of Agriculture, Kyushu University, Fukuoka 819-0395, Japan
| |
Collapse
|
2
|
Jutanom M, Kato S, Yamashita S, Toda M, Kinoshita M, Nakagawa K. Analysis of oxidized glucosylceramide and its effects on altering gene expressions of inflammation induced by LPS in intestinal tract cell models. Sci Rep 2023; 13:22537. [PMID: 38110468 PMCID: PMC10728070 DOI: 10.1038/s41598-023-49521-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Accepted: 12/08/2023] [Indexed: 12/20/2023] Open
Abstract
Glucosylceramide (GlcCer) belongs to sphingolipids and is found naturally in plant foods and other sources that humans consume daily. Our previous studies demonstrated that GlcCer prevents inflammatory bowel disease both in vitro and in vivo, whose patients are increasing alarmingly. Although some lipids are vulnerable to oxidation which changes their structure and activities, it is unknown whether oxidative modification of GlcCer affects its activity. In this research, we oxidized GlcCer in the presence of a photosensitizer, analyzed the oxide by mass spectrometric techniques, and examined its anti-inflammatory activity in lipopolysaccharide (LPS)-treated differentiated Caco-2 cells as in vitro model of intestinal inflammation. The results showed that GlcCer is indeed oxidized, producing GlcCer hydroperoxide (GlcCerOOH) as a primary oxidation product. We also found that oxidized GlcCer preserves beneficial functions of GlcCer, suppressing inflammatory-related gene expressions. These findings suggested that GlcCerOOH may perform as an LPS recognition antagonist to discourage inflammation rather than induce inflammation.
Collapse
Affiliation(s)
- Mirinthorn Jutanom
- Food Function Analysis Laboratory, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai, Miyagi, 980-8572, Japan
- Department of Molecular Pathobiology, Faculty of Pharmaceutical Sciences, Kyushu University, 3-1-1 Maidashi Higashi-ku, Fukuoka, 812-8582, Japan
| | - Shunji Kato
- Food Function Analysis Laboratory, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai, Miyagi, 980-8572, Japan
| | - Shinji Yamashita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080-8555, Japan
| | - Masako Toda
- Food and Biomolecular Science Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Mikio Kinoshita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080-8555, Japan
| | - Kiyotaka Nakagawa
- Food Function Analysis Laboratory, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai, Miyagi, 980-8572, Japan.
| |
Collapse
|
3
|
Yamashita S, Miyazawa T, Higuchi O, Takekoshi H, Miyazawa T, Kinoshita M. Characterization of Glycolipids in the Strain Chlorella pyrenoidosa. J Nutr Sci Vitaminol (Tokyo) 2022; 68:353-357. [PMID: 36047108 DOI: 10.3177/jnsv.68.353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Plant-derived polar lipids have been reported to exhibit various beneficial effects on human health. The green alga Chlorella is known to be abundant in nutrients, including lipophilic components, and has varying nutrient content depending on the strain. In this study, to assess the nutritional functions of the strain Chlorella pyrenoidosa, we comprehensively analyzed the composition of fatty acids, polar glycerolipids, and sphingolipids. We found that n-3 polyunsaturated fatty acids (PUFAs) comprised 45.6 mol% of fatty acids in the total lipids and 62.2 mol% of n-3 PUFAs in the total lipids occurred in the glycolipids. Monogalactosyldiacylglycerol was the primary glycolipid class, and n-3 PUFA constituted 73.5 mol% of the fatty acids. Although glucosylceramide was observed in trace amounts, highly polar sphingolipids (HPSs), including glycosyl inositol phosphoryl ceramide, were found in much higher amounts compared to rice bran, which is a common source of sphingolipids. These results suggest that the examined Chlorella strain, which is abundant in glycolipids bearing n-3 PUFAs and HPS, is potentially useful as a dietary supplement for improving human health.
Collapse
Affiliation(s)
- Shinji Yamashita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| | - Taiki Miyazawa
- Food Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University
| | - Ohki Higuchi
- Food Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University
| | - Hideo Takekoshi
- Production and Development Department, Sun Chlorella Co., Ltd
| | - Teruo Miyazawa
- Food Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University
| | - Mikio Kinoshita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| |
Collapse
|
4
|
Maria Pellegrino R, Ianni F, Blasi F, Angelini P, Emiliani C, Venanzoni R, Cossignani L. Lipidomic profiling of Pleurotus ostreatus by LC/MS Q-TOF analysis. Food Res Int 2022; 156:111335. [DOI: 10.1016/j.foodres.2022.111335] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/29/2022] [Accepted: 04/30/2022] [Indexed: 11/27/2022]
|
5
|
Yamashita S, Higaki C, Kikuchi N, Suzuki D, Kinoshita M, Miyazawa T. Sake (Rice Wine) Brewing Hydrolyzes Highly Polar Sphingolipids to Ceramides and Increases Free Sphingoid Bases. J Oleo Sci 2021; 70:1147-1156. [PMID: 34248103 DOI: 10.5650/jos.ess21125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In plants and fungi, sphingolipids, characterized by the presence of a sphingoid base (SB), comprise neutral classes, including ceramide (Cer) and glucosylceramide (GlcCer), and acidic classes, including glycosyl inositol phosphoryl ceramide (GIPC). The major class of plant and fungal sphingolipids is GIPC; however, owing to their complicated extraction and analysis, there is still little information regarding the food characteristics of GIPC compounds. In the present study, we evaluated the content and SB composition of highly polar sphingolipids (HPS) in materials that had been obtained from our previous food processing study for GlcCer and Cer. This assessment was based on the changes that occur in HPS containing GIPC in sake rice (saka-mai) during the rice polishing and sake (rice wine) brewing process. In addition, we report a new investigation into the composition of sphingolipids in koji rice and sake yeast. HPS levels were the highest among the sphingolipid classes in brown rice cultivars and highly polished rice. Sake and sake lees (sake-kasu) were produced using three different starter cultures. In sake lees, Cer levels were the highest among the classes, while HPS was greatly reduced based on the amount of highly polished rice and koji rice, and these HPS were mainly composed of sphinganine (d18:0), which is a minor SB in highly polished rice, koji rice, and sake yeast. In addition, considerable levels of free SBs, mainly comprising d18:0, were detected in sake lees. The levels of HPS and free SBs in sake lees were dependent on the starter culture. These results suggest that HPS was hydrolyzed to Cer and that sake yeast also affected the levels of Cer and free SBs during brewing. One interesting question raised by these results is whether changes in the class and base compositions of sphingolipids during brewing contribute to taste of the final product and other food functions.
Collapse
Affiliation(s)
- Shinji Yamashita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| | - Chisato Higaki
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| | - Nobuhiro Kikuchi
- Fukushima Technology Centre, Aizuwakamatsu Technical Support Centre
| | | | - Mikio Kinoshita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine
| | - Teruo Miyazawa
- Food and Biotechnology Platform Promoting Project, New Industry Creation Hatchery Center (NICHe), Tohoku University
| |
Collapse
|
6
|
Yamashita S, Kinoshita M, Miyazawa T. Dietary Sphingolipids Contribute to Health via Intestinal Maintenance. Int J Mol Sci 2021; 22:7052. [PMID: 34208952 PMCID: PMC8268314 DOI: 10.3390/ijms22137052] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/26/2021] [Accepted: 06/26/2021] [Indexed: 12/26/2022] Open
Abstract
As sphingolipids are constituents of the cell and vacuole membranes of eukaryotic cells, they are a critical component acquired from our daily diets. In the present review, we highlight the knowledge regarding how dietary sphingolipids affect our health, particularly our intestinal health. Animal- and plant-derived foods contain, respectively, sphingomyelin (SM) and glucosylceramide (GlcCer) as their representative sphingolipids, and the sphingoid base as a specific structure of sphingolipids also differs depending upon the source and class. For example, sphingosine is predominant among animal sphingolipids, and tri-hydroxy bases are present in free ceramide (Cer) from plants and fungi. Dietary sphingolipids exhibit low absorption ratios; however, they possess various functions. GlcCer facilitates improvements in intestinal impairments, lipid metabolisms, and skin disorders, and SM can exert both similar and different effects compared to those elicited by GlcCer. We discuss the digestion, absorption, metabolism, and function of sphingolipids while focused on the structure. Additionally, we also review old and new classes in the context of current advancements in analytical instruments.
Collapse
Affiliation(s)
- Shinji Yamashita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
| | - Mikio Kinoshita
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
| | - Teruo Miyazawa
- Food and Biotechnology Platform Promoting Project, New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai 980-8579, Japan;
| |
Collapse
|
7
|
Nguma E, Yamashita S, Kumagai K, Otoki Y, Yamamoto A, Eitsuka T, Nakagawa K, Miyazawa T, Kinoshita M. Ethanolamine Plasmalogen Suppresses Apoptosis in Human Intestinal Tract Cells in Vitro by Attenuating Induced Inflammatory Stress. ACS OMEGA 2021; 6:3140-3148. [PMID: 33553930 PMCID: PMC7860056 DOI: 10.1021/acsomega.0c05545] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/13/2021] [Indexed: 05/09/2023]
Abstract
Ethanolamine plasmalogen (PlsEtn) is a subtype of ethanolamine glycerophospholipids (EtnGpl). Recently, PlsEtn has attracted increasing research interest due to its beneficial effects in health and disease; however, its functional role in colonic health has not been well established. This study was conducted to determine the mechanism underlying the antiapoptotic effect of PlsEtn in human intestinal tract cells under induced inflammatory stress. Lipopolysaccharide induced apoptosis of differentiated Caco-2 cells, which was suppressed by EtnGpl in a dose-dependent manner. Cells treated with ascidian muscle EtnGpl containing high levels of PlsEtn demonstrated a lower degree of apoptosis, and downregulated TNF-α and apoptosis-related proteins compared to those treated with porcine liver EtnGpl containing low PlsEtn. This indicates that PlsEtn exerted the observed effects, which provided protection against induced inflammatory stress. Overall, our results suggest that PlsEtn with abundant vinyl ether linkages is potentially beneficial in preventing the initiation of inflammatory bowel disease and colon cancer.
Collapse
Affiliation(s)
- Ephantus Nguma
- Department
of Life and Food Sciences, Obihiro University
of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan
| | - Shinji Yamashita
- Department
of Life and Food Sciences, Obihiro University
of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan
- . Tel: +81-155-49-5446; Fax: +81-155-49-5593
| | - Kei Kumagai
- Food
and Biodynamic Chemistry Laboratory, Graduate School of Agricultural
Science, Tohoku University, Sendai 980-8572, Japan
| | - Yurika Otoki
- Food
and Biodynamic Chemistry Laboratory, Graduate School of Agricultural
Science, Tohoku University, Sendai 980-8572, Japan
| | - Ayaka Yamamoto
- Yaizu
Suisankagaku Industry Co., Ltd., Shizuoka 425-8570, Japan
| | - Takahiro Eitsuka
- Food
and Biodynamic Chemistry Laboratory, Graduate School of Agricultural
Science, Tohoku University, Sendai 980-8572, Japan
| | - Kiyotaka Nakagawa
- Food
and Biodynamic Chemistry Laboratory, Graduate School of Agricultural
Science, Tohoku University, Sendai 980-8572, Japan
| | - Teruo Miyazawa
- Food
and Biotechnology Platform Promoting Project, New Industry Creation
Hatchery Center (NICHe), Tohoku University, Sendai 980-8579, Japan
| | - Mikio Kinoshita
- Department
of Life and Food Sciences, Obihiro University
of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan
| |
Collapse
|
8
|
Yamashita S, Higaki C, Kanai A, Kikuchi N, Suzuki D, Kinoshita M, Miyazawa T. Sphingolipid Properties in Sake Rice Cultivars and Changes During Polishing and Brewing. J Oleo Sci 2021; 70:203-212. [PMID: 33456006 DOI: 10.5650/jos.ess20234] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sphingolipids, including ceramide (Cer) and glucosylceramide (GlcCer), have the characteristic structural units called sphingoid bases, and are constituents of cell and vacuole membranes. Plant sphingolipids bear highly diverse base structures and the base composition differs depending on the plant species. It is thought that the composition of sphingolipid classes and sphingoid bases is related to membrane fractions. However, there is little information about differences in sphingolipids among plant cultivars and the changes occurring in sphingolipids during food processing. This study investigated sphingolipids in sake rice (saka-mai) cultivars grown for sake (rice wine), and the changes in sphingolipids during polishing and brewing. In six brown rice samples, there were no large differences of the base composition among Cer or GlcCer of cultivars, whereas there were differences in their sphingolipid contents. When compared to brown rice, highly polished rice contained lower levels of sphingolipids, especially Cer. For three rice brans from different polishing steps, the Cer content was higher in the outer bran than in the inner bran. Sake and sake lees (sake-kasu) were produced by three different starter cultures (shubo preparations: the mixture of koji rice as an enzyme cocktail containing amylases, sake yeast, and adding rice as a carbohydrate source). The Cer/GlcCer ratio in sake and sake lees depended on the starter culture; Cer and GlcCer in sake lees possessed a fungi-specific base, 9-methyl-trans-4,trans-8- sphingadienine. In addition, sake lees had a higher Cer/GlcCer ratio when compared to highly polished rice as a sake source. These results suggest that the sphingolipid content of brown rice differs depending on the rice cultivar; further, the sphingolipids and the sphingolipid composition in sake and sake lees are affected by fungal sphingolipids and self-digestion during brewing.
Collapse
Affiliation(s)
- Shinji Yamashita
- Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Chisato Higaki
- Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Asuka Kanai
- Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Nobuhiro Kikuchi
- Fukushima Technology Centre, Aizuwakamatsu Technical Support Centre
| | | | - Mikio Kinoshita
- Department of Life and Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Teruo Miyazawa
- Food and Biotechnology Platform Promoting Project, New Industry Creation Hatchery Center (NICHe), Tohoku University
| |
Collapse
|