Improvement of the method to prepare sphingomyelin for use as a supplement
2004
Furuya, H. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture) | Ohkawara, S. | Asanuma, N. | Hino, T.
Summary In order to use sphingomyelin (SM) , which has various bioactivities on animals, as a food and feed additive or supplement, a simple and cheap method to prepare SM was developed. Total lipids extracted from chicken egg yolk and pig brains were hydrolyzed with dilute alkali, which resulted in almost complete hydrolysis of glycerolipids with little hydrolysis of SM. As a result, SM was concentrated as an unsaponifiable fraction containing little glycerolipid. Treatment of the unsaponifiable fraction with cold acetone produced an acetone-insoluble fraction containing mostly SM with little cholesterol. In the case of egg yolk, SM content in the acetone-insoluble fraction was about 93%. Recovery of SM from total lipid was 90%. Pig brain contained a larger amount of SM than egg yolk, but its acetone-insoluble fraction contained glycolipids. Glycolipids were removed by treating with cold pyridine, and SM was recovered as a pyridine-insoluble fraction. The pyridine-insoluble fraction contained 91% of SM, and recovery of SM from the total lipid was 76%. The acetone-insoluble fraction of egg yolk was further separated by silicate column chromatography, and the resultant SM fraction contained more than 99% of SM. However, the acetone-insoluble fraction of egg yolk appears to be adequate for use as a supplement. Taking various factors into consideration, use of chicken eggs is advantageous for simple and cheap preparation of SM. Approximately 0.4g of SM can be obtained from 10 eggs (ca. 550g)
اظهر المزيد [+] اقل [-]