title: Analysis of sphingolipid classes and their contents in meals.
abstract: 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.
authors.affiliation: Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
authors.forename: Keita
authors.initials: K
authors.lastname: Yunoki
authors.forename: Takuya
authors.initials: T
authors.lastname: Ogawa
authors.forename: Jisaburo
authors.initials: J
authors.lastname: Ono
authors.forename: Rumiko
authors.initials: R
authors.lastname: Miyashita
authors.forename: Kazuhiko
authors.initials: K
authors.lastname: Aida
authors.forename: Yuji
authors.initials: Y
authors.lastname: Oda
authors.forename: Masao
authors.initials: M
authors.lastname: Ohnishi
mesh_terms: 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
chemical_list: D002518:Ceramides; D002554:Cerebrosides; D013107:Sphingolipids; D013109:Sphingomyelins