Hen egg yolk and white contain high amounts of lysophosphatidic acids, growth factor-like lipids: Distinct Molecular species compositions |
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Authors: | Shinji Nakane Akira Tokumura Keizo Waku Takayuki Sugiura |
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Affiliation: | (1) Faculty of Pharmaceutical Sciences, The University of Tokushima, 770-8505 Tokushima, Japan;(2) Faculty of Pharmaceutical Sciences, Teikyo University, Sagamiko, Tsukui-gun, 199-0195 Kanagawa, Japan |
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Abstract: | Hen egg yolk and white were found to contain high amounts of lysophosphatidic acid (acyl LPA) in addition to small amounts
of lysoplasmanic acid (alkyl LPA). The levels of acyl LPA in hen egg yolk (44.23 nmol/g tissue) and while (8.81 nmol/g tissue)
were on the same order as or higher than the levels of acyl LPA known to be required to elicit biological responses in various
animal tissues. Noticeably, there is a marked difference between the fatty acid composition of egg yolk acyl LPA and of egg
white acyl LPA; egg yolk acyl LPA predominantly contains saturated fatty acids as the acyl moiety, whereas egg white acyl
LPA primarily contains polyunsaturated fatty acids. We found that the level of acyl LPA, especially polyun-saturated fatty
acid-containing acyl LPA, in egg white was augmented markedly during the incubation at 37°C, while there was no change in
egg yolk. We confirmed that egg white contains both the substrate, i.e., polyunsaturated fatty acid-containing lysophosphatidylcholine
(LPC), and the enzyme activity catalyzing the hydrolysis of polyunsaturated fatty acid-containing LPC to the corresponding
acyl LPA. Egg yolk LPA and egg white LPA may play separate physiological roles in the development, differentiation, and growth
of embryos. |
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