NDLI: Analysis of Ceramides in Soy Sauce Oil

Content Provider	Springer Nature Link
Author	Yamaguchi, Hitomi Ogawa, Yoshihiro
Copyright Year	2012
Abstract	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 (t18:1$^{Δ8}$), 29 %; sphinganine (d18:0), 4.7 %; 8-sphingenine (d18:1$^{Δ8}$), 18 %; 4,8-sphingadienine (d18:2$^{Δ4,Δ8}$), 16 %; 9-methyl-trans-4,trans-8-sphingadienine (9-Me d18:2$^{Δ4,Δ8}$), 19 %; and trans-4-sphingenine (d18:1$^{Δ4}$), 1.2 %. Two of the incorporated sphingoid bases (t18:1$^{Δ8}$ and d18:1$^{Δ8}$) were isolated and another (d18:2$^{Δ4,Δ8}$) 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, t18:1$^{Δ8}$, d18:1$^{Δ8}$, d18:2$^{Δ4,Δ8}$, and 9-Me d18:2$^{Δ4,Δ8}$ with 2-hydroxy fatty acids and the other containing t18:0 and t18:1$^{Δ8}$ 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.
Starting Page	2091
Ending Page	2102
Page Count	12
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	89
Issue Number	11
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-06-24
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sphingolipid Ceramide Soy sauce oil Soybean Wheat Koji mold Aspergillus oryzae Food Science Industrial Chemistry/Chemical Engineering Biomaterials Biotechnology Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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