Localization of 9- and 13-oxo-octadecadienoic acids in tomato fruit-Reference-Cited by-同舟云学术

Localization of 9- and 13-oxo-octadecadienoic acids in tomato fruit

Published:2014-10-03 Issue:10 Volume:78 Page:1761-1764
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Takahashi Haruya¹,Kamakari Kosuke¹,Suzuki Hideyuki²,Mohri Shinsuke¹,Goto Tsuyoshi¹³,Takahashi Nobuyuki¹³,Matsumura Yasuki⁴,Shibata Daisuke²,Kawada Teruo¹³

Affiliation:

1. Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Japan

2. Kazusa DNA Research Institutes, Kisarazu, Japan

3. Research Unit for Physiological Chemistry, Kyoto University, Kyoto, Japan

4. Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Japan

Abstract

Abstract We previously reported that the two peroxisome proliferator-activated receptor-α agonists, 9- and 13-oxo-octadecadienoic acids (oxo-ODAs), were found in the tomato fruit. However, their localization remains unknown. Herein, we showed that oxo-ODAs localize primarily in the fruit peel and their amount increases after the homogenization of the tomato fruit.

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/78/10/1761/36798282/bbb1761.pdf

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