Low-molecular-weight compounds in Macrocystis pyrifera, a marine algaeīiochemistry and physiology of taurine and taurine derivatives Taurine : its biological role and clinical implications
Paper presented at '97 International taurine Symposiumĭietary taurine supplementation reduces plasma and liver cholesterol and triglyceride livels in rats fed a high-cholesterol or a cholesterol-free diet Taurine was absent or found in very low levels(<1mg taurine/100g wet wt) in most of the commonly used fruits. Garlic bulbs, eggplants, green peppers, lotus roots, and cabbages have a relatively high level of taurine(around 1mg taurine/100g wet wt) among vegetables. Taurine concentration was undetectable in most of the pulses, and in a large number of vegetables. Potatoes and sweet potatoes contained 0.3~1.2mg taurine/100g wet wt, and seasame seeds, perilla seeds, almonds, walnuts and gigko nuts contained 0.7~3.0mg taurine/100g wt. Glutinous rice, glutinous millent and sorghum did not contain taurine, while 0.7~3.9mg taurine/100g dry wt were detected in rice, barley and their products. Taurine was frequently detected in plant kingdom in much lower concentrations(1/100~1/1000) than those found in marine lifes and mammals. Taurine concentration in food sample was analyzed using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion-exchange chromatography. Taurine content in Korean foods of plant origin was determined for 118 commonly used food items including cereals, potatoes, pulses, nuts, seeds, vegetables and fruits.
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