Sphingolipids in wheat grain

Fujino, Yuichi; Ohnishi, Masao

doi:10.1016/s0733-5210(83)80033-2

Cited by 50 publications

(70 citation statements)

References 29 publications

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“…We have established in studies on sphingolipids of wheat grains that the principal structure of G z - 4 CM was [ManCPl--+4)]1-3-GlcCPl--+ l')_CM.4l In this study the major types of rice sphingolipids have been shown to be GlcCPl--+4)-GlcCPl--+ l')-CM, GlcCPl--+4)-ManCPl--+4)-GlcCPl--+ l')-CM, and Glc(Pl--+ 4)-[ManCPl--+4)lz-GlcCPl--+ l')-CM in addition to those found in wheat grains. This is the first time that oligoglycosylceramides with glucose residues as the terminal have been found in nature.…”

Section: Discussionmentioning

confidence: 99%

“…The polar lipid was then chromatographed on a silicic acid column. 4 Analyses of ceramide portion. Each sphingolipid was degraded with methanolic 5% HCI, aqueous methanolic IN HCI,l1) and 10% Ba(OHh-dioxane solution (1: I, v /V)11J to prepare fatty acid methyl esters and sphingoids.…”

Section: Separation Of Sphingolipidmentioning

confidence: 99%

“…1), each lipid generally gave a broad band, but Rf values and color reactions as well as infrared spectra were practically identical with those of the respective sphingolipid from wheat. 4 ) To confirm the homogeneity in terms of the number of the component sugars, G 2 CM and G 3 CM were fractionated into three and two fractions (a, b, and c in Fig. 1) by TLC, and their constituents were analyzed.…”

Section: Confirmation Of Sph Ingo Lip Idsmentioning

confidence: 99%

“…This implies that the broad band of glycosylceramide in Sphingolipids were separated on a 0.25 mm-thick layer of silica gel G with chloroform-methanol-water (65: 25: 4, v/v), and visualized by heating at 100°C with the anthrone reagent. A, B, C, and D correspond to G1CM, G2CM, G3CM, and G4 CM from rice bran, respectively, and E, F, and G to standard G2CM, G3CM, and G4CM from wheat grains, respectively [4]. Sugar compositions in subfractions (a, b, and c) of G2CM and G3CM from rice bran were substantially the same as those of total G2CM and G 3 'CM, respectively, but the component ceramide species were different.…”

Section: Confirmation Of Sph Ingo Lip Idsmentioning

confidence: 99%

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Molecular Species of Ceramide and Mono-, Di-, Tri-, and Tetraglycosylceramide in Bran and Endosperm of Rice Grains

Fujino

Ohnishi

1985

Agricultural and Biological Chemistry

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Section: Discussionmentioning

confidence: 99%

Section: Separation Of Sphingolipidmentioning

confidence: 99%

Section: Confirmation Of Sph Ingo Lip Idsmentioning

confidence: 99%

Section: Confirmation Of Sph Ingo Lip Idsmentioning

confidence: 99%

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Molecular Species of Ceramide and Mono-, Di-, Tri-, and Tetraglycosylceramide in Bran and Endosperm of Rice Grains

Fujino

Ohnishi

1985

Agricultural and Biological Chemistry

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“…After washing with saline, samples were autopsied to acquire different tissues, then lyophilized and milled. Total lipids were extracted by Folch s method 23 and were saponifi ed with 0.4M KOH in methanol at 38 for 2h to remove glycerolipids 24 . The alkali-stable lipid fractions were applied to HPLC-ELSD.…”

Section: Sample Preparationmentioning

confidence: 99%

Rapid Quantitative Analysis of Sphingolipids in Seafood Using HPLC with Evaporative Light-Scattering Detection: Its Application in Tissue Distribution of Sphingolipids in Fish

Duan¹,

Sugawara²,

Hirata³

2010

J. Oleo Sci.

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Sphingolipids are ubiquitous in all eukaryotic organisms and known to be essential constituents of cellular membranes. Recently, various physiological functions of dietary sphingolipids, such as preventing cancer, improving skin barrier and contributing to central nervous system myelination have been demonstrated. To characterize the sphingolipids from fish as food components, tissue distribution of sphingomyelin and glycosylceramide (ceramide monohexoside, CMH) in fi sh were determined in this study. We established a rapid, accurate and effective method for separation, purification and determination of sphingolipids by using high-performance liquid chromatography with evaporative light-scattering detector (ELSD-HPLC). Sphingolipids were extracted and quantified from pacific saury (Cololabis saira). Sphingomyelin in different tissues of Cololabis saira ranged from 2.5 ± 0.2 mg/g to 27.6 ± 2.1 mg/g, the content in brain was the highest, followed by eyes, and CMH contents were less than 23.0 ± 2.4 mg/g in all tissues. These results revealed that fi sh contained CMH and sphingomyelin as same levels as most of the terrestrial organisms and suggested marine organisms could be used as a potential source of precious and useful complex lipids.

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Phytochemicals in whole grain wheat and their health‐promoting effects

Zhu

Sang

2017

Molecular Nutrition Food Res

101

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Accumulated evidence in epidemiological studies has consistently shown that consumption of whole grains (WGs) is inversely associated with risk of major chronic diseases such as certain types of cancer, type 2 diabetes, and cardiovascular diseases. Dietary fiber (DF) has been reported to be responsible for the health effects of WG consumption. Evidence from in vitro and in vivo studies is emerging that, in addition to DF and minerals, the unique phytochemicals in WGs may in part contribute to these health-promoting effects. WGs are rich sources of various phytochemicals. However, phytochemical contents and profiles in WG wheat are not systematically summarized yet, and the rapid rate of discovery of wheat phytochemicals necessitates an update on the current state of this field. Furthermore, the biological roles of phytochemicals in protective effects of WGs are also relatively underestimated compared to DFs. This manuscript summarized current research literature regarding phytochemicals that have been identified and characterized from wheat grains and wheat bran, and their corresponding contributions to the major health benefits of WG wheat consumption.

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Sphingolipids in wheat grain

Cited by 50 publications

References 29 publications

Molecular Species of Ceramide and Mono-, Di-, Tri-, and Tetraglycosylceramide in Bran and Endosperm of Rice Grains

Molecular Species of Ceramide and Mono-, Di-, Tri-, and Tetraglycosylceramide in Bran and Endosperm of Rice Grains

Rapid Quantitative Analysis of Sphingolipids in Seafood Using HPLC with Evaporative Light-Scattering Detection: Its Application in Tissue Distribution of Sphingolipids in Fish

Phytochemicals in whole grain wheat and their health‐promoting effects

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