| Item type |
文献 / Documents(1) |
| 公開日 |
2020-09-14 |
| アクセス権 |
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アクセス権 |
open access |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
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資源タイプ |
journal article |
| 出版社版DOI |
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関連識別子 |
https://doi.org/10.3177/jnsv.65.S175 |
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関連名称 |
10.3177/jnsv.65.S175 |
| 出版タイプ |
|
|
出版タイプ |
AM |
|
出版タイプResource |
http://purl.org/coar/version/c_ab4af688f83e57aa |
| タイトル |
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|
タイトル |
Quantitative Analysis of Glycosylinositol Phosphoceramide and Phytoceramide 1-Phosphate in Vegetables |
| 著者 |
Hasi, Rumana Yesmin
ミヤギ, マコト
キダ, タカシ
福田, 達也
小暮, 健太朗
林, 順司
川上, 竜巳
金丸, 芳
田中, 保
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| 抄録 |
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内容記述 |
Previously, we found an unidentified sphingolipid in cabbage, and determined it as phytoceramide 1-phosphate (PC1P). PC1P is found to be produced from glycosylinositol phosphoceramide (GIPC) by the action of phospholipase D (PLD) activity. Although GIPC is abundant sphingolipid, especially in cruciferous vegetables, amount of daily intake, digestibility and nutritional activity of GIPC are not well understood. Here, we investigated amounts of GIPC and PC1P in vegetables. GIPC was found in all vegetables examined (13 kinds) at levels 3-20mg/100g (wet weight). On the other hand, PC1P was present in limited vegetables which show higher GIPC-PLD activity, such as inner cabbage leaves (5.2mg/100g). Because PC1P is formed during homogenization by activated GIPC-PLD, level of PC1P in boiled cabbage leaves was very low. Although digestibility of GIPC is unknown at present, a portion of dietary GIPC is considered to be converted to PC1P during mastication by plant-derived GIPC-PLD activity in some vegetables. |
| キーワード |
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主題 |
sphingophospholipid |
| キーワード |
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主題 |
plant foodstuffs |
| キーワード |
|
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主題 |
phospholipase D |
| 書誌情報 |
en : Journal of Nutritional Science and Vitaminology
巻 65,
号 Supplement,
p. S175-S179,
発行日 2019-10-11
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| 収録物ID |
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
18817742 |
| 収録物ID |
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
03014800 |
| 収録物ID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA00703822 |
| 出版者 |
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出版者 |
The Vitamin Society of Japan |
| 出版者 |
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出版者 |
Japan Society of Nutrition and Food Science |
| 出版者 |
|
|
出版者 |
Center for Academic Publications Japan |
| EID |
|
|
識別子 |
363543 |
| 言語 |
|
|
言語 |
eng |
jnsv_65_suppl_S175.pdf (650 KB)
