Yamashita Shinji, Kinoshita Mikio, Miyazawa Teruo
Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan.
Food and Biotechnology Platform Promoting Project, New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai 980-8579, Japan.
Int J Mol Sci. 2021 Jun 30;22(13):7052. doi: 10.3390/ijms22137052.
As sphingolipids are constituents of the cell and vacuole membranes of eukaryotic cells, they are a critical component acquired from our daily diets. In the present review, we highlight the knowledge regarding how dietary sphingolipids affect our health, particularly our intestinal health. Animal- and plant-derived foods contain, respectively, sphingomyelin (SM) and glucosylceramide (GlcCer) as their representative sphingolipids, and the sphingoid base as a specific structure of sphingolipids also differs depending upon the source and class. For example, sphingosine is predominant among animal sphingolipids, and tri-hydroxy bases are present in free ceramide (Cer) from plants and fungi. Dietary sphingolipids exhibit low absorption ratios; however, they possess various functions. GlcCer facilitates improvements in intestinal impairments, lipid metabolisms, and skin disorders, and SM can exert both similar and different effects compared to those elicited by GlcCer. We discuss the digestion, absorption, metabolism, and function of sphingolipids while focused on the structure. Additionally, we also review old and new classes in the context of current advancements in analytical instruments.
由于鞘脂是真核细胞的细胞膜和液泡膜的组成成分，它们是我们日常饮食中获取的关键成分。在本综述中，我们重点介绍了有关膳食鞘脂如何影响我们健康，特别是肠道健康的知识。动物源和植物源食物分别含有鞘磷脂（SM）和葡萄糖神经酰胺（GlcCer）作为其代表性鞘脂，并且鞘脂的特定结构鞘氨醇碱基也因来源和类别而异。例如，鞘氨醇在动物鞘脂中占主导地位，而三羟基碱基存在于植物和真菌的游离神经酰胺（Cer）中。膳食鞘脂的吸收率较低；然而，它们具有多种功能。GlcCer有助于改善肠道损伤、脂质代谢和皮肤疾病，与GlcCer相比，SM可产生相似和不同的作用。我们在关注结构的同时讨论鞘脂的消化、吸收、代谢和功能。此外，我们还结合分析仪器的当前进展回顾新旧类别。
