TY - JOUR
T1 - Sake (Rice wine) brewing hydrolyzes highly polar sphingolipids to ceramides and increases free sphingoid bases
AU - Yamashita, Shinji
AU - Higaki, Chisato
AU - Kikuchi, Nobuhiro
AU - Suzuki, Daisuke
AU - Kinoshita, Mikio
AU - Miyazawa, Teruo
N1 - Funding Information:
Part of this research was supported by The Public Fou-dation of Elizabeth Arnold-Fuji. Supporting Information This material is available free of charge via the Internet at doi: 10.5650/jos.ess21125.
Funding Information:
Part of this research was supported by The Public Foundation of Elizabeth Arnold-Fuji.
Publisher Copyright:
© 2021 by Japan Oil Chemists’ Society.
PY - 2021
Y1 - 2021
N2 - In plants and fungi, sphingolipids, characterized by the presence of a sphingoid base (SB), comprise neutral classes, including ceramide (Cer) and glucosylceramide (GlcCer), and acidic classes, including glycosyl inositol phosphoryl ceramide (GIPC). The major class of plant and fungal sphingolipids is GIPC; however, owing to their complicated extraction and analysis, there is still little information regarding the food characteristics of GIPC compounds. In the present study, we evaluated the content and SB composition of highly polar sphingolipids (HPS) in materials that had been obtained from our previous food processing study for GlcCer and Cer. This assessment was based on the changes that occur in HPS containing GIPC in sake rice (saka-mai) during the rice polishing and sake (rice wine) brewing process. In addition, we report a new investigation into the composition of sphingolipids in koji rice and sake yeast. HPS levels were the highest among the sphingolipid classes in brown rice cultivars and highly polished rice. Sake and sake lees (sake-kasu) were produced using three different starter cultures. In sake lees, Cer levels were the highest among the classes, while HPS was greatly reduced based on the amount of highly polished rice and koji rice, and these HPS were mainly composed of sphinganine (d18:0), which is a minor SB in highly polished rice, koji rice, and sake yeast. In addition, considerable levels of free SBs, mainly comprising d18:0, were detected in sake lees. The levels of HPS and free SBs in sake lees were dependent on the starter culture. These results suggest that HPS was hydrolyzed to Cer and that sake yeast also affected the levels of Cer and free SBs during brewing. One interesting question raised by these results is whether changes in the class and base compositions of sphingolipids during brewing contribute to taste of the final product and other food functions.
AB - In plants and fungi, sphingolipids, characterized by the presence of a sphingoid base (SB), comprise neutral classes, including ceramide (Cer) and glucosylceramide (GlcCer), and acidic classes, including glycosyl inositol phosphoryl ceramide (GIPC). The major class of plant and fungal sphingolipids is GIPC; however, owing to their complicated extraction and analysis, there is still little information regarding the food characteristics of GIPC compounds. In the present study, we evaluated the content and SB composition of highly polar sphingolipids (HPS) in materials that had been obtained from our previous food processing study for GlcCer and Cer. This assessment was based on the changes that occur in HPS containing GIPC in sake rice (saka-mai) during the rice polishing and sake (rice wine) brewing process. In addition, we report a new investigation into the composition of sphingolipids in koji rice and sake yeast. HPS levels were the highest among the sphingolipid classes in brown rice cultivars and highly polished rice. Sake and sake lees (sake-kasu) were produced using three different starter cultures. In sake lees, Cer levels were the highest among the classes, while HPS was greatly reduced based on the amount of highly polished rice and koji rice, and these HPS were mainly composed of sphinganine (d18:0), which is a minor SB in highly polished rice, koji rice, and sake yeast. In addition, considerable levels of free SBs, mainly comprising d18:0, were detected in sake lees. The levels of HPS and free SBs in sake lees were dependent on the starter culture. These results suggest that HPS was hydrolyzed to Cer and that sake yeast also affected the levels of Cer and free SBs during brewing. One interesting question raised by these results is whether changes in the class and base compositions of sphingolipids during brewing contribute to taste of the final product and other food functions.
KW - GIPC
KW - Lees
KW - Rice
KW - Sake
KW - Yeast
UR - http://www.scopus.com/inward/record.url?scp=85108871104&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85108871104&partnerID=8YFLogxK
U2 - 10.5650/jos.ess21125
DO - 10.5650/jos.ess21125
M3 - Article
C2 - 34248103
AN - SCOPUS:85108871104
VL - 70
SP - 1147
EP - 1156
JO - Journal of Oleo Science
JF - Journal of Oleo Science
SN - 1345-8957
IS - 8
ER -