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THE LIPIDS OF EGG YOLK. 5. Presence of Ceramide
Author(s) -
FUJINO Y.,
MOMMA H.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03362.x
Subject(s) - yolk , ceramide , sphingosine , sphingomyelin , chemistry , sphingolipid , biochemistry , long chain , composition (language) , food science , cholesterol , apoptosis , linguistics , receptor , philosophy , polymer science
SUMMARY —Ceramide (an N‐acyl sphingosine) was isolated from egg yolk lipid and examined for composition of fatty acids and long‐chain base constituents. Yolk ceramide was observed to contain sixteen fatty acids; C 24:0 (35.7%), C 22:0 (22.7%), C 23:0 (15.1%) and C 24:1 (13.5%) were predominant. The component long‐chain bases were identified as sphingosine and dihydrosphingosine, the former being the major component (88.6%).