Characterization of sphingoid bases extracted from industrial side streams and natural sources
Bhattarai, Aashu (2025-05-27)
Characterization of sphingoid bases extracted from industrial side streams and natural sources
(27.05.2025)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
suljettu
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2025061166095
https://urn.fi/URN:NBN:fi-fe2025061166095
Tiivistelmä
Sphingoid bases are the major component and backbone structure of sphingolipids. They are found in a variety of plants, animals, and microorganisms. The mycostatic, cellular barrier, anti-inflammatory, and antimicrobial properties make them valuable for potential applications in industries such as food, pharmaceuticals, and cosmetics. Due to the increasing consumer preference for natural sources over synthetic production, identifying sustainable and effective sources for sphingoid bases is essential. However, limited research has been conducted on the long-chain base content in industrial side streams and natural sources.
In this study, sphingoid bases present in a total of 15 different natural sources and industrial side streams were successfully extracted, quantified, and characterized. Direct hydrolysis method was applied for extraction. Advanced analytical techniques such as ultra-high performance liquid chromatography with electrospray ionization- quadrupole-time-of-flight was utilized for the identification of sphingoid base profiles and ultra-high performance liquid chromatography with fluorescence detection was employed for quantitative analysis. This study aims to provide an in-detailed summary of sphingoid base profiles from diverse sources.
Sphingoid bases with carbon chain lengths ranging from 16 to 19 carbons were identified across samples which indicates diverse sphingoid base profiles. The sphingoid base profile of butter serum sample which is of animal origin was found to be significantly different from those of plant origin. Butter serum contained diverse dihydroxy LCBs (d16:1, d16:0, d17:0, d17:1 d18:1, d18:0 and d19:1) but lacked trihydroxy species while plant-derived samples were rich in trihydroxy LCBs (t18:1 and t18:0). The concentrations of total sphingoid base were comparatively higher in side-stream samples particularly, sunflower lecithin followed by rapeseed lecithin, butter serum, flaxseed pressed cake, and rapeseed pressed cake. In contrast to these results, faba bean meal, red lentils, and soy okara showed relatively lower total sphingoid bases. Based on this study side-stream products, particularly lecithins and butter serum had the highest potential for future industrial valorization.
In this study, sphingoid bases present in a total of 15 different natural sources and industrial side streams were successfully extracted, quantified, and characterized. Direct hydrolysis method was applied for extraction. Advanced analytical techniques such as ultra-high performance liquid chromatography with electrospray ionization- quadrupole-time-of-flight was utilized for the identification of sphingoid base profiles and ultra-high performance liquid chromatography with fluorescence detection was employed for quantitative analysis. This study aims to provide an in-detailed summary of sphingoid base profiles from diverse sources.
Sphingoid bases with carbon chain lengths ranging from 16 to 19 carbons were identified across samples which indicates diverse sphingoid base profiles. The sphingoid base profile of butter serum sample which is of animal origin was found to be significantly different from those of plant origin. Butter serum contained diverse dihydroxy LCBs (d16:1, d16:0, d17:0, d17:1 d18:1, d18:0 and d19:1) but lacked trihydroxy species while plant-derived samples were rich in trihydroxy LCBs (t18:1 and t18:0). The concentrations of total sphingoid base were comparatively higher in side-stream samples particularly, sunflower lecithin followed by rapeseed lecithin, butter serum, flaxseed pressed cake, and rapeseed pressed cake. In contrast to these results, faba bean meal, red lentils, and soy okara showed relatively lower total sphingoid bases. Based on this study side-stream products, particularly lecithins and butter serum had the highest potential for future industrial valorization.