Dietary Cerebroside from Sea Cucumber (Stichopus japonicus): Absorption and Effects on Skin Barrier and Cecal Short-Chain Fatty Acids

Jingjing Duan, Marina Ishida, Kazuhiko Aida, Tsuyoshi Tsuduki, Jin Zhang, Yuki Manabe, Takashi Hirata, Tatsuya Sugawara

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

Sphingolipids from marine sources have attracted more attention recently because of their distinctive structures and expected functions. In this study, the content and components of cerebroside from sea cucumber Stichopus japonicus were analyzed. The absorption of cerebroside from S. japonicus was investigated with an in vivo lipid absorption assay. The result revealed that S. japonicus is a rich source of cerebroside that contained considerable amounts of odd carbon chain sphingoid bases. The cumulative recoveries of d17:1- and d19:2-containing cerebrosides were 0.31 ± 0.16 and 0.32 ± 0.10%, respectively, for 24 h after administration. To the best of the authors' knowledge, this is the first work that shows sphingolipids from a marine source could be absorbed in vivo and incorporated into ceramides. In addition, dietary supplementation with sea cucumber cerebroside to hairless mouse improved the skin barrier function and increased short-chain fatty acids in cecal contents, which have shown beneficial effects on the host.

Original languageEnglish
Pages (from-to)7014-7021
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume64
Issue number37
DOIs
Publication statusPublished - 2016 Sep 21

Keywords

  • cerebroside
  • dietary sphingolipids
  • sea cucumber Stichopus japonicus
  • sphingoid base

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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