Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake Cho, Sakyo-ku, Kyoto, Kyoto 606-8502, Japan.
J Agric Food Chem. 2022 Aug 10;70(31):9597-9609. doi: 10.1021/acs.jafc.2c01731. Epub 2022 Jul 29.
Sphingolipids are ubiquitous components in eukaryotic organisms and have attracted attention as physiologically functional lipids. Sphingolipids with diverse structures are present in foodstuffs as these structures depend on the biological species they are derived from, such as mammals, plants, and fungi. The physiological functions of dietary sphingolipids, especially those that improve skin barrier function, have recently been noted. In addition, the roles of dietary sphingolipids in the prevention of diseases, including cancer and metabolic syndrome, have been studied. However, the mechanisms underlying the health-improving effects of dietary sphingolipids, especially their metabolic fates, have not been elucidated. Here, we review dietary sphingolipids, including their chemical structures and contents in foodstuff; digestion, intestinal absorption, and metabolism; and nutraceutical functions, based on the available evidence and hypotheses. Further research is warranted to clearly define how dietary sphingolipids can influence human health.
鞘脂类是真核生物中普遍存在的成分，作为具有生理功能的脂质而受到关注。鞘脂类具有多种结构，存在于食品中，这些结构取决于它们所来源于的生物种类，如哺乳动物、植物和真菌。饮食鞘脂类的生理功能，特别是那些改善皮肤屏障功能的功能，最近已经被注意到。此外，饮食鞘脂类在预防疾病，包括癌症和代谢综合征中的作用也已经被研究。然而，饮食鞘脂类对健康的有益作用的机制，特别是它们的代谢命运，尚未阐明。在这里，我们根据现有证据和假说，综述了饮食鞘脂类，包括它们在食物中的化学结构和含量；消化、肠道吸收和代谢；以及营养功能。需要进一步的研究来明确饮食鞘脂类如何影响人类健康。
