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lysophosphatidylethanolamine
A lysophosphatidylethanolamine (LPE) is a type of chemical compound derived from a phosphatidylethanolamine, which is typical of cell membranes. LPE results from partial hydrolysis of phosphatidylethanolamine, which removes one of the fatty acid groups. The hydrolysis is generally the result of the enzymatic action of phospholipase A2.〔Phosphatidylcholine and related lipids, lipidlibrary.co.uk〕 LPE can be used in agricultural use to regulate plant growth such as color increase, sugar content increase, plant health increase, and storability increase without side effect.
LPE is present as a minor phospholipid in the cell membrane. Actually, LPE was detected in human serum, and its level is reported to be about several hundred ng mL−1. Available sources of LPE are egg yolk lecithin (≤1.5%),〔Satirhos, N., B. Herslof and L. Kenne, J.Lipid Res. 27:386(1986)〕 soybean lecithin (≤0.2%),〔Weber, E.J., in Lecithins, edited by B.F. Szuhaj and G.R. List, American Oil Chemists’ Society, Champaign, IL, 1985, p.39〕〔Weber, E.J., J. Am. Oil. Chem. Soc. 58:898 (1981)〕〔Tan, S.L. and W.R. Morrison, J.Am.Oil Chem.Soc. 56:759 (1979)〕 and other lecithins.
== Function ==
Lysophosphatidylethanolamine (LPE) is a minor constituent of cell membranes. LPE plays a role in cell-mediated cell signaling and activation of other enzymes.〔S.B. Ryu, Trends in Plant Science 9:5 (2004) 229-239〕 The physiological significance of the plasma LPE remains unknown. However, LPE has antifungal and antibacterial activity in the housefly,〔Meylaers K., Clynen E., Daloze D., Deloof A., and Schoofs L., Musca domestica. Insect Biochem Mol Biol 34:1(2004) 43-49〕 and in certain mushrooms, it stimulates the MAPK cascade.
Previous studies showed that LPE, a natural phospholipid, can accelerate ripening and prolong shelf life of tomato fruit,〔Farag KM, Palta JP, Physiol Plant. 87(1993) 515-521〕 and retard senescence in attached and detached leaves and fruit of tomato.〔Farag KM, Palta JP, Hort Technol, 3(1993) 62-65〕 In other studies, LPE inhibited the activity of phospholipase D (PLD), a membrane degrading enzyme, of which active is increased during senescence.〔Ryu SB, Karlsson BH, Ozgen M, Palta JP, Proc Natl, Acad Sci. 94(1997), 12717-12721〕 More recently, it is reported that LPE can also accelerate color development and promote shelf life of cranberries,〔Ozgen M, Palta JP, ISHS Acta Horticulturae 628: XXVI International Horticultural Congress〕 and increase fruit qualities of Thompson seedless grapes, in such as soluble solids content (SSC), titratable acidity (TA), firmness, and size.〔Hong J-H, Hwang SK, Chung G-H, Cowan AK, J Appl Hortic. 9(2007) 112-114〕 Along with these results show that LPE can accelerate ripening of fruit and also, have potential to protect senescence.
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