Sake (Rice Wine) Brewing Hydrolyzes Highly Polar Sphingolipids to Ceramides and Increases Free Sphingoid Bases.
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DOI: 10.5650/jos.ess21125
Abstract: 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… read more here.
Keywords: polar sphingolipids; rice wine; rice; highly polar ... See more keywords