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Foods
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Solanaceous Vegetables and Human Health
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Solanaceous Vegetables and Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (15 July 2021) | Viewed by 12315

Special Issue Editor

Dr. Kozo Nakamura

E-Mail Website
Guest Editor
Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Nagano 399-4598, Japan
Interests: functional foods; food factors in vegetables to promote human health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

The Solanaceae family of vegetables include eggplant, tomato, potato, capsicum, and chili. Solanaceous vegetables are recognized as healthy foods containing unique ingredients. The main goal of the Special Issue is to introduce current research progress on solanaceous vegetables to increase our understanding of their functional ingredients and health benefits.

Dr. Kozo Nakamura
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Solanaceous vegetables (eggplant, tomato, potato, capsicum, and chili)
  • Food functionalities
  • Functional ingredients
  • Health benefit

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Published Papers (3 papers)

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Research

10 pages, 750 KiB  
Article
Differential Antihypertensive Effects of Oral Doses of Acetylcholine between Spontaneously Hypertensive Rats and Normotensive Rats
by Shohei Yamaguchi, Kento Matsumoto, Wenhao Wang and Kozo Nakamura
Foods 2021, 10(9), 2107; https://doi.org/10.3390/foods10092107 - 6 Sep 2021
Cited by 3 | Viewed by 2705
Abstract
Acetylcholine (ACh) is a novel antihypertensive food component. Here, we demonstrate the differential effects of oral ACh on high and normal blood pressure in rats. Spontaneously hypertensive rats (SHRs) and Wistar–Kyoto (WKY) rats were administered ACh orally. The blood pressure and heart rate [...] Read more.
Acetylcholine (ACh) is a novel antihypertensive food component. Here, we demonstrate the differential effects of oral ACh on high and normal blood pressure in rats. Spontaneously hypertensive rats (SHRs) and Wistar–Kyoto (WKY) rats were administered ACh orally. The blood pressure and heart rate of SHRs were significantly lowered with ACh doses of 10−5 and 10−3 mol/kg body weight (b.w.), and the urinary catecholamine levels were significantly decreased with 10−3 mol/kg b.w. In contrast, oral ACh administration had no effect on WKY rats. This difference was likely caused by differences in sympathetic nervous activity and the baroreflex between strains. Comparison of gene sequences between the two strains revealed Chga mutations, suggesting that changes in the expression of chromogranin A might be involved in the baroreflex in SHRs. Oral ACh had an antihypertensive effect under hypertension but not normotension, indicating that this may be used safely to prevent hypertension. Full article
(This article belongs to the Special Issue Solanaceous Vegetables and Human Health)
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10 pages, 1045 KiB  
Article
Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant
by Wenhao Wang, Shohei Yamaguchi, Ayako Suzuki, Naomi Wagu, Masahiro Koyama, Akihiko Takahashi, Risa Takada, Koji Miyatake and Kozo Nakamura
Foods 2021, 10(1), 81; https://doi.org/10.3390/foods10010081 - 4 Jan 2021
Cited by 9 | Viewed by 3485 | Correction
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Solanaceous Vegetables and Human Health)
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17 pages, 674 KiB  
Article
LC–MS/MS Analysis of Choline Compounds in Japanese-Cultivated Vegetables and Fruits
by Wenhao Wang, Shohei Yamaguchi, Masahiro Koyama, Su Tian, Aya Ino, Koji Miyatake and Kozo Nakamura
Foods 2020, 9(8), 1029; https://doi.org/10.3390/foods9081029 - 31 Jul 2020
Cited by 13 | Viewed by 5289 | Correction
Abstract
Choline is an essential nutrient and choline esters are potential functional food ingredients. We aimed to analyze the choline compound content in 19 cultivated fruits and vegetables and identify those with high acetylcholine content. We utilized liquid chromatography with tandem mass spectrometry to [...] Read more.
Choline is an essential nutrient and choline esters are potential functional food ingredients. We aimed to analyze the choline compound content in 19 cultivated fruits and vegetables and identify those with high acetylcholine content. We utilized liquid chromatography with tandem mass spectrometry to quantify choline compounds according to the standard addition method. Choline compounds were extracted from lyophilized fruit/vegetable powders and passed through a weakly acidic cation exchange column, resulting in a concentrated solution of choline compounds. The compounds were separated on a pentafluorophenyl column and then analyzed using positive mode electrospray ionization. Results showed that acetylcholine and choline were the primary choline compounds in all agricultural products; propionylcholine and butyrylcholine were minor compounds in 17 and 12 agricultural products, respectively. The acetylcholine concentration was 2900-fold higher in eggplants (6.12 mg/100 g fresh weight [FW]) than in other agricultural products (average: 2.11 × 10−3 mg/100 g FW). The concentration of acetylcholine differed only 2-fold between eggplant cultivars with the highest (′Higomurasaki′: 5.53 mg/100 g FW) and lowest (′Onaga nasu′: 2.79 mg/100 g FW) concentrations. The half-life of acetylcholine in eggplants was approximately 16 days, which is longer the shelf life of eggplants. Thus, eggplants can be a good source of acetylcholine. Full article
(This article belongs to the Special Issue Solanaceous Vegetables and Human Health)
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