Analysis of sphingolipid classes and their contents in meals.
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.
Yunoki
Keita
K
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
Ogawa
Takuya
T
Ono
Jisaburo
J
Miyashita
Rumiko
R
Aida
Kazuhiko
K
Oda
Yuji
Y
Ohnishi
Masao
M
D002518:Ceramides / Q000032:analysis; D002554:Cerebrosides / Q000032:analysis; D004032:Diet; D004435:Eating; D002149:Energy Intake; D005504:Food Analysis; D006801:Humans; D013107:Sphingolipids / Q000032:analysis* / Q000145:classification*; D013109:Sphingomyelins / Q000032:analysis
D002518:Ceramides; D002554:Cerebrosides; D013107:Sphingolipids; D013109:Sphingomyelins