Analysis of Sphingolipid Classes and Their Contents in Meals

Keita YUNOKI; Takuya OGAWA; Jisaburo ONO; Rumiko MIYASHITA; Kazuhiko AIDA; Yuji ODA; Masao OHNISHI

doi:10.1271/bbb.70463

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Analysis of Sphingolipid Classes and Their Contents in Meals

Keita YUNOKI, Takuya OGAWA, Jisaburo ONO, Rumiko MIYASHITA, Kazuhiko AIDA, Yuji ODA, Masao OHNISHI

著者情報

キーワード: sphingolipid, cerebroside, sphingomyelin, ceramide, daily intake

ジャーナルフリー早期公開

論文ID: 70463

DOI https://doi.org/10.1271/bbb.70463

この記事には本公開記事があります。

The final version of this article is now available: Vol. 72 (2008) , No. 1 p.222

詳細

抄録

Sphingolipids have attracted attention as physiologically functional lipids. We determined their class and content in Japanese meals that had been prepared by a nutritionist, mainly by using HPLC-ELSD. In all 12 meals tested, cerebroside and/or sphingomyelin were generally detected as the major sphingolipids. The total amounts of sphingolipids in typical high- and low-calorie meal samples over 2 days were 292 and 128 mg/day, and 81 and 45 mg/day, respectively.

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