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Your search keyword '"Kinoshita, Mikio"' showing total 23 results
Start Over Author "Kinoshita, Mikio" Journal journal of oleo science
23 results on '"Kinoshita, Mikio"'

9. Glycosylseramides obtained from the starfish Asterias amurensis Lütken

Author

Shah, A.K.M. Azad, Kinoshita, Mikio, Kurihara, Hideyuki, Ohnishi, Masao, and Takahashi, Koretaro

Subjects
glycosylceramide, Asterias amurensis, sphingoid base
Abstract

Complex lipids in the starfish Asterias amurensis were characterized and the influence of sphingoid bases on human colon carcinoma Caco-2 cells was also investigated. Lipid content of gonad and viscera were 3.3% and 6.8%, respectively, in wet basis. The main lipid class in gonad was ceramide monohexoside (CMH) while triglyceride (TG) was predominant in the viscera. The most abundant fatty acid in the polar lipid was eicosapentaenoic acid (EPA, C20:5n-3), with the gonad and viscera samples having the highest proportion of 41.5% and 32.7%, respectively, of total fatty acids. Starfish internal organ contained enormous amount (0.7% in wet base) of glycosylceramide. Sphingoid bases of the glycosylceramide were mainly consisted of d22:2, d22:1 and d18:3. This sphingoid base exerted an apoptotic activity on Caco-2 cells. Thus, starfish could be used as a potential source of precious and useful complex lipids.

Published
2008

23. Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar.

Author

Yamashita S, Tanaka S, Miyazawa T, and Kinoshita M

Subjects
Biological Availability, Water, Amylose analysis, Oryza chemistry, Oryza metabolism, Glucosylceramides metabolism, Cooking methods, Digestion
Abstract

Glucosylceramide (GlcCer), a major sphingolipid in plants, possesses various food functions, including improvement of intestinal impairments. This study evaluated rice cooking conditions and cultivars based on GlcCer levels transferred into the digestive juice using an in vitro digestion model to investigate the factors related to GlcCer availability. GlcCer levels transferred into the digestive juice were higher in rice gruel than in boiled rice. The GlcCer levels in the digestive juice of boiled rice varied based on the rice cultivar, whereas those in rice gruel had no difference. Thus, GlcCer in rice was not fully utilized via digestion. Further, bioaccessibility was related to the amylose ratio and added water content.

Published
2024
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