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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 56 No. 3, 2006.

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Sphingosine basis in milk

Slavica Ribar ; Medicinski fakultet Sveučilišta u Zagrebu, Zavod za kemiju i biokemiju, Šalata 3, 10000 Zagreb
Ivana Karmelić
Marko Mesarić

Puni tekst: hrvatski, pdf (249 KB) str. 255-268 preuzimanja: 1.120* citiraj
APA 6th Edition
Ribar, S., Karmelić, I. i Mesarić, M. (2006). Sfingozinske baze u mlijeku. Mljekarstvo, 56 (3), 255-268. Preuzeto s
MLA 8th Edition
Ribar, Slavica, et al. "Sfingozinske baze u mlijeku." Mljekarstvo, vol. 56, br. 3, 2006, str. 255-268. Citirano 26.05.2019.
Chicago 17th Edition
Ribar, Slavica, Ivana Karmelić i Marko Mesarić. "Sfingozinske baze u mlijeku." Mljekarstvo 56, br. 3 (2006): 255-268.
Ribar, S., Karmelić, I., i Mesarić, M. (2006). 'Sfingozinske baze u mlijeku', Mljekarstvo, 56(3), str. 255-268. Preuzeto s: (Datum pristupa: 26.05.2019.)
Ribar S, Karmelić I, Mesarić M. Sfingozinske baze u mlijeku. Mljekarstvo [Internet]. 2006 [pristupljeno 26.05.2019.];56(3):255-268. Dostupno na:
S. Ribar, I. Karmelić i M. Mesarić, "Sfingozinske baze u mlijeku", Mljekarstvo, vol.56, br. 3, str. 255-268, 2006. [Online]. Dostupno na: [Citirano: 26.05.2019.]

Sphingolipids are widespread membrane components that are found in all eukaryotic cells. They are defined as compounds having a long-chain sphingoid base as the backbone. The most frequent long-chain bases in most of the mammals are D-erythro-sphinganine and sphingosine. Sphingolipids can be expected in minor quantities in all food products. Milk fat contains a number of different sphingolipid classes. Originally they were presumed to contribute to the structural integrity of membranes, but there nowadays it is confirmed that they have an important physiological role. Dietary sphingolipids have gained attention because of their possibility to inhibit colon cancer. The aim of this study was to determine the concentrations of free and total sphinganine and sphingosine in milk (human, cow's, sheep’s, goat’s, soy’s) Sphingolipids were extracted from milk. Free and total sphingoid bases were obtained by alkaline and acid hydrolysis respectively. Sphinganin and sphingosine were determined by means of high-performance liquid chromatography. The results of this research illustrate the differences between the concentrations of sphingoid bases in cow’s milk with various content of milk fat. The concentrations of free sphingosine and sphinganine in cow’s milk were lower than in human milk. In sheep’s and goat’s milk, the concentrations of total sphingoid bases were higher than in human and cow’s milk. Quantity of the most sphingoid bases decreased during pasteurization.

Ključne riječi
milk; sphinganine; sphingosine

Hrčak ID: 7221



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