Bioactive sphingolipids are constituents of soy and dairy products

E. H. Ahn; J. J. Schroeder

doi:10.1111/j.1365-2621.2002.tb10630.x

Bioactive sphingolipids are constituents of soy and dairy products

E. H. Ahn, J. J. Schroeder

Research output: Contribution to journal › Article › peer-review

24 Scopus citations

Abstract

Dietary sphingolipids have gained attention because of their possible ability to inhibit colon cancer. The purpose of this study was to quantify sphingolipids in soy and dairy products, 2 food groups that are associated with protection against colon cancer. Sphingolipids were extracted with chloroform and methanol, and quantified by HPLC. The concentrations of total sphingolipids (nmol/g of dry weight) were: full fat soy flakes, 609; soy flour, 610; isolated soy protein, 210; nonfat dry milk, 203; Swiss cheese, 167; and yogurt, 138. Most sphingolipids were complexed with sphingosine as the predominant sphingoid base backbone. The results also indicate that total lipid content is not a good predictor of the relative content of sphingolipids in soy and dairy products.

Original language	English (US)
Pages (from-to)	522-524
Number of pages	3
Journal	Journal of Food Science
Volume	67
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb10630.x
State	Published - 2002
Externally published	Yes

Keywords

Apoptosis
Colon cancer
Dairy
Soy
Sphingolipids

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2002.tb10630.x

Cite this

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abstract = "Dietary sphingolipids have gained attention because of their possible ability to inhibit colon cancer. The purpose of this study was to quantify sphingolipids in soy and dairy products, 2 food groups that are associated with protection against colon cancer. Sphingolipids were extracted with chloroform and methanol, and quantified by HPLC. The concentrations of total sphingolipids (nmol/g of dry weight) were: full fat soy flakes, 609; soy flour, 610; isolated soy protein, 210; nonfat dry milk, 203; Swiss cheese, 167; and yogurt, 138. Most sphingolipids were complexed with sphingosine as the predominant sphingoid base backbone. The results also indicate that total lipid content is not a good predictor of the relative content of sphingolipids in soy and dairy products.",

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AU - Ahn, E. H.

AU - Schroeder, J. J.

PY - 2002

Y1 - 2002

N2 - Dietary sphingolipids have gained attention because of their possible ability to inhibit colon cancer. The purpose of this study was to quantify sphingolipids in soy and dairy products, 2 food groups that are associated with protection against colon cancer. Sphingolipids were extracted with chloroform and methanol, and quantified by HPLC. The concentrations of total sphingolipids (nmol/g of dry weight) were: full fat soy flakes, 609; soy flour, 610; isolated soy protein, 210; nonfat dry milk, 203; Swiss cheese, 167; and yogurt, 138. Most sphingolipids were complexed with sphingosine as the predominant sphingoid base backbone. The results also indicate that total lipid content is not a good predictor of the relative content of sphingolipids in soy and dairy products.

AB - Dietary sphingolipids have gained attention because of their possible ability to inhibit colon cancer. The purpose of this study was to quantify sphingolipids in soy and dairy products, 2 food groups that are associated with protection against colon cancer. Sphingolipids were extracted with chloroform and methanol, and quantified by HPLC. The concentrations of total sphingolipids (nmol/g of dry weight) were: full fat soy flakes, 609; soy flour, 610; isolated soy protein, 210; nonfat dry milk, 203; Swiss cheese, 167; and yogurt, 138. Most sphingolipids were complexed with sphingosine as the predominant sphingoid base backbone. The results also indicate that total lipid content is not a good predictor of the relative content of sphingolipids in soy and dairy products.

KW - Apoptosis

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KW - Dairy

KW - Soy

KW - Sphingolipids

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Bioactive sphingolipids are constituents of soy and dairy products

Abstract

Keywords

ASJC Scopus subject areas

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