Wang Wenhao, Yamaguchi Shohei, Suzuki Ayako, Wagu Naomi, Koyama Masahiro, Takahashi Akihiko, Takada Risa, Miyatake Koji, Nakamura Kozo
Department of Science and Technology, Graduate School of Medicine, Science and Technology, Shinshu University, 8304, Minamiminowa, Nagano 399-4598, Japan.
Midorigaoka Junior High School, 426, Kega, Iida, Nagano 395-0813, Japan.
Foods. 2021 Jan 4;10(1):81. doi: 10.3390/foods10010081.
Eggplants are rich in acetylcholine (ACh), which can improve high blood pressure and negative psychological states. However, information on ACh content in individual parts of eggplant and the changes in ACh content during eggplant development is limited. Therefore, we investigated the ACh content in various parts of eggplant, namely, the leaf, root, bud, calyx, ovary, fruit, exocarp, mesocarp, partition, placenta, core, fruit base, fruit center, and fruit top in 26 eggplant varieties. Furthermore, the effect of heat treatment on ACh content was investigated. The ACh content significantly differed among the eggplant varieties. The difference between the varieties with the highest and lowest ACh content was 100-fold (Tosataka: 11 ± 0.61 mg/100 g fresh weight (FW) and Ryoma: 0.11 ± 0.046 mg/100 g FW, respectively). Eggplant fruit presented the highest ACh content (4.8 mg/100 g FW); it was three times higher than that in other parts combined (1.6 mg/100 g FW). The root contained the lowest ACh content among all parts. The ACh content increased with growth after flowering. The ACh content in the fruit 1.5 months after flowering was 400 times that in the ovary. ACh was uniformly distributed in eggplant flesh. Heat treatment did not cause ACh loss in eggplant. Thus, eggplant is an excellent raw material for functional foods.
茄子富含乙酰胆碱（ACh），它可以改善高血压和负面心理状态。然而，关于茄子各个部位的ACh含量以及茄子发育过程中ACh含量变化的信息有限。因此，我们研究了26个茄子品种的茄子各个部位，即叶片、根、芽、花萼、子房、果实、外果皮、中果皮、隔、胎座、果心、果基部、果中部和果顶部的ACh含量。此外，还研究了热处理对ACh含量的影响。茄子品种之间的ACh含量存在显著差异。ACh含量最高和最低的品种之间相差100倍（分别为托萨塔克：11±0.61毫克/100克鲜重（FW）和龙马：0.11±0.046毫克/100克FW）。茄子果实的ACh含量最高（4.8毫克/100克FW）；比其他部位的总和（1.6毫克/100克FW）高出三倍。根在所有部位中ACh含量最低。开花后随着生长ACh含量增加。开花后1.5个月时果实中的ACh含量是子房中的400倍。ACh在茄子果肉中分布均匀。热处理不会导致茄子中的ACh损失。因此，茄子是功能性食品的优质原料。
