THE LIPIDS OF EGG YOLK. 5. Presence of Ceramide
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1125-1126
- https://doi.org/10.1111/j.1365-2621.1971.tb03362.x
Abstract
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; C24:0 (35.7%), C22:0 (22.7%), C23:0 (15.1%) and C24:1 (13.5%) were predominant. The component long‐chain bases were identified as sphingosine and dihydrosphingosine, the former being the major component (88.6%).This publication has 3 references indexed in Scilit:
- Studies on the Lipids of Egg YolkAgricultural and Biological Chemistry, 1971
- Phytosphingosines and branched sphingosines in kidneyBiochemistry, 1968
- Biochemistry of Organ GlycolipidThe Journal of Biochemistry, 1962