Details

Autor(en) / Beteiligte

• Yamaguchi, Hitomi
• Ogawa, Yoshihiro

Titel

Analysis of Ceramides in Soy Sauce Oil

Ist Teil von

• Journal of the American Oil Chemists' Society, 2012-11, Vol.89 (11), p.2091-2102

Ort / Verlag

Berlin/Heidelberg: Springer-Verlag

Erscheinungsjahr

2012

Quelle

Wiley Online Library

Beschreibungen/Notizen

• Soy sauce oil is a by-product of soy sauce derived from the lipids in soybeans, wheat, and koji mold (Aspergillus oryzae or A. sojae). In the present study, sphingolipids were detected in soy sauce oil for the first time. The concentration of sphingolipids as sphingoid bases was 240 ± 50 mg/kg. Ceramide was the major component, and free sphingoid bases and cerebroside were minor components. The abundance ratios of the incorporated sphingoid bases were as follows: 4-hydroxysphinganine (t18:0), 13 %; 4-hydroxy-8-sphingenine (t18:1Δ8), 29 %; sphinganine (d18:0), 4.7 %; 8-sphingenine (d18:1Δ8), 18 %; 4,8-sphingadienine (d18:2Δ4,Δ8), 16 %; 9-methyl-trans-4,trans-8-sphingadienine (9-Me d18:2Δ4,Δ8), 19 %; and trans-4-sphingenine (d18:1Δ4), 1.2 %. Two of the incorporated sphingoid bases (t18:1Δ8 and d18:1Δ8) were isolated and another (d18:2Δ4,Δ8) was partly purified, while three of the ceramides were isolated and identified. The structures of the other ceramides were determined by liquid chromatography-mass spectrometry. Two groups of ceramides were observed, including one group containing t18:0, t18:1Δ8, d18:1Δ8, d18:2Δ4,Δ8, and 9-Me d18:2Δ4,Δ8 with 2-hydroxy fatty acids and the other containing t18:0 and t18:1Δ8 with normal fatty acids. Many of these ceramides corresponded to ceramides or ceramide moieties of cerebrosides found in the soybeans, wheat, and koji mold used in soy sauce production.