Separation and determination of glycolipids from edible plant sources by high‐performance liquid chromatography and evaporative light‐scattering detection

Abstract

Glycolipids from edible plant sources were accurately quantified by silica-based, normal-phase high-performance liquid chromatography using an evaporative light-scattering detector. Five major glycolipid classes (acylated steryl glucoside, steryl glucoside, ceramide monohexoside, monogalactosyldiacylglycerol, and digalactosyldiacylglycerol) were separated and determined with a binary gradient system consisting of chloroform and methanol/water (95:5, vol/vol) without any interference from other lipid classes and pigments. The described method was applied to 48 edible plants available in Japan including cereals, legumes, vegetables, and fruits. Examined plant species contained glycolipids in wide concentration ranges, such as 5-645 mg/100 g tissue.

Analysis of Sphingolipid Classes and Their Contents in Meals

“…Moreover, the results of the present study show that the respective contents of these dietary sphingolipids per day were approximately 292 mg and 128 mg with the HC meals, and 81 mg and 45 mg with the LC meals ( Table 2). In respect of cerebroside, Sugawara and Miyazawa have previously estimated a daily intake of 50 mg, 16) the content of cerebroside in the present study ranging from 26 to 77 mg. Plant cerebroside is currently on the market as a sphingolipid supplement for skin care. It has been reported that an effect on epidermal moisture retention can be expected when dosing 1 mg of a cerebroside concentrate per day.…”

“…13,14) It is considered that the routinely ingested sphingolipids are mainly sphingomyelin from animal foodstuffs and mainly cerebroside from plant foodstuffs. 15,16) In reports concerning the intake of sphingolipids, Vesper et al have summarized the amounts of sphingolipids in foods from estimated data in the available literature; 15) however, their class and how much sphingolipid is ingested daily have not been clarified. In addition, Sugawara and Miyazawa have reported the daily intake estimated from the contents of cerebroside in various plant foodstuffs.…”

“…In addition, Sugawara and Miyazawa have reported the daily intake estimated from the contents of cerebroside in various plant foodstuffs. 16) The classes and contents of sphingolipids in certain meals for healthy energetic people cooked by a nutritionist were analyzed in the present study. Typical meals for older people, which are generally low-calorie, were also comparatively investigated.…”

“…17) The total lipids were saponified with 0.4 M KOH in methanol at 37 C for 2 h 18) to obtain sphingolipid fractions, these being analyzed for the classes and contents by silicic acid TLC (silica gel 60, 0.25 mm, Merck, Germany) and HPLC. 16) The amounts of sphingolipids were calculated from calibration curves of standard cerebroside (the lower spot from bovine brain, Doosan Serdary Research Laboratories, Toronto, Canada) and sphingomyelin (from bovine brain, Sigma, St. Louis, MO, USA), except for ceramide 2-aminoethylphosphonate which was calculated as the sphingomyelin equivalent. Each value is the average of at least three independent experiments from the lyophilized meals.…”

“…This may be because cerebroside is Cereals 120 173 137 430 120 149 137 406 80 80 80 240 80 240 80 400 Potatoes (starches) 56 0 0 56 0 94 180 274 40 10 0 50 0 0 0 0 Sugars 2 0 5 7 0 6 0 6 0 1 6 7 0 2 2 4 Meats 10 70 15 95 30 0 0 30 8 5 15 28 0 0 5 5 Eggs 0 0 51 51 60 0 0 60 0 15 23 38 0 0 0 0 Dairy products 200 53 0 253 65 0 0 65 200 0 0 200 200 0 0 200 Sea food 20 0 128 148 41 114 0 155 1 71 1 73 6 6 1 13 Pulses 100 0 0 100 15 30 50 95 24 14 78 116 70 20 115 universally present in cereals and vegetables which are ingested daily as food. 16) On the other hand, the content of sphingomyelin, derived from animal foodstuffs, considerably differed in the meals, ranging f...…”