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Inhibitory effect of curcumin on fatty acid desaturation inMortierella alpina 1S-4 and rat liver microsomes

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Lipids

Abstract

An extract of rhizomes ofCurcuma longta L. (turmeric) inhibited the desaturation of dihomo-γ-linolenic acid (DGLA) in the arachidonic acid (AA) producing fungusMortierella alpina 1S-4. The factor responsible for this phenomenon was isolated and identified as curcumin (diferuloyl methane). Mycelial DGLA levels increased about two-fold (22.3 mg/g dry weight) with a concomitant decrease in AA levels when the fungus was cultivated with curcumin. The 50% inhibitory concentration against Δ5 desaturase was 27.2 μM. Curcumin also inhibited rat liver microsomal Δ5 and Δ6 desaturases.

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Abbreviations

AA:

arachidonic acid

DGLA:

dihomo-γ-linolenic acid

FA:

fatty acid

GLC:

gas-liquid chromatography

NMR:

nuclear magnetic resonance

PUFA:

polyunsaturated fatty acid

TLC:

thin-layer chromatography

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Author notes

  1. Hiroshi Kawashima & Kengo Akimoto

    Present address: Laboratory of Microbial Science, Institute for Fundamental Research, Suntory Ltd., Mishima-gun, 618, Osaka, Japan

Authors and Affiliations

  1. Department of Agricultural Chemistry, Kyoto University, Sakyo-ku, 606, Kyoto, Japan

    Sakayu Shimizu, Saeree Jareonkitmongkol, Hiroshi Kawashima, Kengo Akimoto & Hideaki Yamada

Authors
  1. Sakayu Shimizu
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  2. Saeree Jareonkitmongkol
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  3. Hiroshi Kawashima
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  4. Kengo Akimoto
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  5. Hideaki Yamada
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Shimizu, S., Jareonkitmongkol, S., Kawashima, H. et al. Inhibitory effect of curcumin on fatty acid desaturation inMortierella alpina 1S-4 and rat liver microsomes. Lipids 27, 509–512 (1992). https://doi.org/10.1007/BF02536132

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  • DOI: https://doi.org/10.1007/BF02536132

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