Abstract
Three series of lipids, namely glycerolipids, sphingolipids and sterol lipids, are ubiquitously present in plants and fungi such as mold and mushroom. Among these, very little is known about sphingolipids, although they have been considered as structural components of membranes. Comprehensive studies have determined their structural characteristics and physiological properties, which markedly differ from those of animals, and the possible roles of sphingolipids in relation to chilling and freezing tolerance have been suggested by the structural diversity and changes in component species in response to environmental stress. Intensive research has then focused upon metabolism and its related, genes of sphingolipids to understand their physiological functions. Food functionality, such as the preventive effect on colon cancer, of plant and fungal glucosylceramide, one of principal sphingolipids, has also been demonstrated, as previously reported on animal sphingolipid (sphingomyelin). Moreover, the technical basis for the production of sphingolipid from un-utilized resources was developed for use as a safe functional foodproduct.
