The positive effects of dietary glucosylceramide (GlcCer) are well-known. In previous
experiments, the efficacy was demonstrated in increasing skin moisture of human subjects
[
[1]
], in repairing disrupted skin barrier functions of mice [
[2]
], and in relieving allergic skin symptoms of atopic patients [
3
,
4
], but the underlying mechanism is incompletely defined. Our study was performed (1)
to confirm whether or not dietary GlcCer increases the epidermal ceramide (Cer) levels
and (2) to identify Cer metabolites in thoracic lymph fluid in animal models. All
procedures performed in this study were approved by the Ethical Committee of Kao Corporation
and conform to the guidelines for the animal experimentation.Keywords
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References
- Evaluation of skin-moisturizing effects of oral or percutaneous use of plant ceramides.Rinsho Byori. 2007; 55: 209-215
- Dietary glucosylceramide improves skin barrier function in hairless mice.J Dermatol Sci. 2006; 44: 101-107
- Improvement of atopic dermatitis and reduction of skin allergic responses by oral intake of konjac ceramide.Pediatr Dermatol. 2006; 23: 386-389
- Reduction of transepidermal water loss by oral intake of glucosylceramides in patients with atopic eczema.Allergy. 2005; 60: 1454-1455
- Metabolism of cerebroside in the intestinal tract of the rat.Biochim Biophys Acta. 1969; 187: 113-121
- Structure of plasma sphingadienine.J Lip Res. 1969; 10: 687-693
- High performance preparative column chromatography of lipids using a new porous silica, Iatrobeads. I. Separation of molecular species of sphingoglycolipids.Biochim Biophys Acta. 1976; 424: 98-105
- Characterization of the ceramide moieties of sphingoglycolipids from mouse brain by ESI-MS/MS: identification of ceramides containing sphingadienine.J Lip Res. 2004; 45: 281-286
- Digestion of maize sphingolipids in rats and uptake of sphingadienine by Caco-2 cells.J Nutr. 2003; 133: 2777-2782
Article info
Publication history
Published online: July 12, 2010
Received:
January 13,
2009
Identification
Copyright
© 2009 Published by Elsevier Inc. All rights reserved.
