Sesamin is a potent and specific inhibitor of Δ5 desaturase in polyunsaturated fatty acid biosynthesis |
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Authors: | Sakayu Shimizu Kengo Akimoto Yoshifumi Shinmen Hiroshi Kawashima Michihiro Sugano Hideaki Yamada |
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Affiliation: | (1) Department of Agricultural Chemistry, Kyoto University, Sakyo-ku, 606 Kyoto;(2) Department of Food Science and Technology, Kyushu University, Higashi-ku, 812 Fukuoka, Japan;(3) Present address: Laboratory of Microbial Science, Institute for Fundamental Research, Suntory Ltd., Mishima-gun, 618 Osaka, Japan |
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Abstract: | Incubation with sesame oil increases the mycelial dihomo-γ-linolenic acid content of an arachidonic acid-producing fungus,Mortierella alpina, but decreases its arachidonic acid content Shimizu, S., K. Akimoto, H. Kawashima, Y. Shinmen and H. Yamada (1989)J. Am. Oil Chem. Soc. 66, 237–241]. The factor causing these effects was isolated and identified to be (+)-sesamin. The results obtained in experiments
with both a cell-free extract of the fungus and with rat liver microsomes demonstrated that (+)-sesamin specifically inhibits
Δ5 desaturase at low concentrations, but does not inhibit Δ6, Δ9 and Δ12 desaturases. Kinetic analysis showed that (+)-sesamin
is a noncompetitive inhibitor (Ki for rat liver Δ5 desaturase, 155 μM). (+)-Sesamolin, (+)-sesaminol and (+)-episesamin, also inhibited only Δ5 desaturases
of the fungus and liver. These results demonstrate that (+)-sesamin and related lignan compounds present in sesame seeds or
its oil are specific inhibitors of Δ5 desaturase in polyunsaturated fatty acid biosynthesis in both microorganisms and animals.
On leave from Suntory Ltd. |
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