Milk Fermented by Lactic Acid Bacteria Enhances the Absorption of Dietary Sphingomyelin in Rats

Supplementation with sphingomyelin has been reported to prevent disease and maintain good health. However, intact sphingomyelin and ceramides are poorly absorbed compared with glycerolipids. Therefore, if the bioavailability of dietary sphingomyelin can be increased, supplementation would be more ef...

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Veröffentlicht in:	Lipids 2017-05, Vol.52 (5), p.423-431
Hauptverfasser:	Morifuji, Masashi, Kitade, Masami, Oba, Chisato, Fukasawa, Tomoyuki, Kawahata, Keiko, Yamaji, Taketo, Manabe, Yuki, Sugawara, Tatsuya
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption Administration, Oral Animals Bacteria Bioavailability Biological Availability Biomedical and Life Sciences Ceramide Ceramides - blood Crystallization Exopolysaccharide Exopolysaccharides Fatty acids Fatty Acids - blood Fermentation Fermented milk Fermented milk products Ingestion Lactic acid Lactic acid bacteria Lactobacillales - physiology Life Sciences Lipidology Male Medical Biochemistry Medicinal Chemistry Microbial Genetics and Genomics Milk Milk - chemistry Neurochemistry Nutrition Original Article Phospholipids Phospholipids - blood Rats Rats, Sprague-Dawley Rodents Serum levels Sphingomyelin Sphingomyelins - administration & dosage Sphingomyelins - pharmacokinetics X-ray diffraction
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