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9-oxo-10(E),12(E)-Octadecadienoic acid derived from tomato is a potent PPAR α agonist to decrease triglyceride

Young-Il Kim1, Shizuka Hirai, Haruya Takahashi

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

Molecular Nutrition & Food Research
|April 5, 2011
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Tomatoes contain 9-oxo-10(E),12(E)-octadecadienoic acid (9-oxo-ODA), which activates peroxisome proliferator-activated receptor alpha (PPARα). This compound helps improve lipid metabolism by increasing fatty acid oxidation and reducing triglyceride accumulation.

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Area of Science:

  • Nutritional biochemistry
  • Molecular biology
  • Metabolic research

Background:

  • Tomatoes are globally significant crops with compounds impacting lipid metabolism.
  • The precise molecular mechanisms of tomato's lipid-modulating effects remain largely unknown.
  • Peroxisome proliferator-activated receptor alpha (PPARα) is a key target for managing lipid metabolism disorders.

Purpose of the Study:

  • To identify specific compounds in tomatoes that activate PPARα.
  • To elucidate the role of these compounds in regulating lipid metabolism.

Main Methods:

  • Screening tomato extract fractions using a PPARα luciferase reporter assay.
  • Identifying active compounds via LC/MS and NMR analyses.
  • Assessing the effects of active fractions on PPARα target gene expression and triglyceride accumulation in mouse primary hepatocytes.

Main Results:

  • A specific tomato fraction (RF57) significantly enhanced PPARα reporter activity.
  • The active compound in RF57 was identified as 9-oxo-10(E),12(E)-octadecadienoic acid (9-oxo-ODA).
  • RF57 increased PPARα target gene expression related to fatty acid oxidation and reduced triglyceride accumulation in hepatocytes.

Conclusions:

  • Tomatoes contain 9-oxo-ODA, a PPARα activator with potential therapeutic value.
  • This compound may help ameliorate lipid metabolism abnormalities.
  • Findings highlight the role of 9-oxo-ODA in tomato's beneficial effects on lipid health.