Category:LBG: Difference between revisions
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|align="center"| {{MapLink|ListMol|LBG01|01: 糖の数1<br>}}<br>[[Image:LBG01.png| | |align="center"| {{MapLink|ListMol|LBG01|01: 糖の数1<br>}}<br>[[Image:LBG01.png|100px]] | ||
|align="center"| {{MapLink|ListMol|LBG02|02: 糖の数2<br>}}<br>[[Image:LBG02.png| | |align="center"| {{MapLink|ListMol|LBG02|02: 糖の数2<br>}}<br>[[Image:LBG02.png|100px]] | ||
|align="center"| {{MapLink|ListMol|LBG03|03: 糖の数3<br>}}<br>[[Image:LBG03.png| | |align="center"| {{MapLink|ListMol|LBG03|03: 糖の数3<br>}}<br>[[Image:LBG03.png|100px]] | ||
|align="center"| {{MapLink|ListMol|LBG04|04: 糖の数4<br>}}<br>[[Image:LBG04.png| | |align="center"| {{MapLink|ListMol|LBG04|04: 糖の数4<br>}}<br>[[Image:LBG04.png|100px]] | ||
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|align="center"| {{MapLink|ListMol|LBG05|05: 糖の数5<br>}}<br>[[Image:LBG05.png| | |align="center"| {{MapLink|ListMol|LBG05|05: 糖の数5<br>}}<br>[[Image:LBG05.png|100px]] | ||
|align="center"| {{MapLink|ListMol|LBG06|06: 糖の数6<br>}}<br>[[Image:LBG06.png|200px]] | |align="center"| {{MapLink|ListMol|LBG06|06: 糖の数6<br>}}<br>[[Image:LBG06.png|200px]] | ||
|align="center"| {{MapLink|ListMol|LBG25|25: 糖の数25<br>}}<br>[[Image:LBG25.png| | |align="center"| {{MapLink|ListMol|LBG25|25: 糖の数25<br>}}<br>[[Image:LBG25.png|100px]] | ||
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|align="center"| {{MapLink|ListMol|LBGPx|Px: other <br>Glycerophospholipid<br>}}<br>[[Image:LBGPx.png|200px]] | |align="center"| {{MapLink|ListMol|LBGPx|Px: other <br>Glycerophospholipid<br>}}<br>[[Image:LBGPx.png|200px]] | ||
|align="center"| {{MapLink|ListMol|LBG00|00: 糖の数0, other <br>Glycerolipid<br>}}<br>[[Image:LBG00.png| | |align="center"| {{MapLink|ListMol|LBG00|00: 糖の数0, other <br>Glycerolipid<br>}}<br>[[Image:LBG00.png|100px]] | ||
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Revision as of 09:34, 11 December 2008
Glycerolipid (グリセロ脂質)
Upper classes:
LB
Class Overview
Complex lipid is the main structural component of biological membrane, is a form of lipid bilayer, and broadly classified into Glycerolipid and Sphingolipid. The Glycerolipid category (LBG) includes Glycerophospholipid and Glyceroglycolipid. |
リン酸や糖などを含む脂質は複合脂質と呼ばれ、細胞膜の脂質二重層の主要な構成要素です。
複合脂質は、一般的にグリセロールを含む脂質(グリセロ脂質)とスフィンゴイドを含む脂質(スフィンゴ脂質)に大別されます。
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Common Abbreviations よく使う略称
PC | PhosphatidylCholine | ホスファチジルコリン |
PS | Phosphatidylserine | ホスファチジルセリン |
PI | Phosphatidylinositol | ホスファチジルイノシトール |
PE | Phosphatidylethanolamine | ホスファチジルエタノールアミン |
Design of Glycerolipid identifiers ID番号の設計
26-DIGIT(6+9+9+2)
L | B | G | p | p | b1 | b2 | : | x1 | x1 | y1 | z1 | z1 | w1 | w1 | c1 | c1 | : | x2 | x2 | y2 | z2 | z2 | w2 | w2 | c2 | c2 |
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Classification by pola head group or number of sugars ポーラヘッドグループもしくは糖の個数による分類
There are 2 digit of code of pola head group (Glycerophospholipid) or number of attached sugars (Glyceroglycolipid). Phosphatidylinositol is treated as Glycerophospholipid. |
Glycerophospholipidに関してはポーラヘッドグループを2桁の記号でGlyceroglycolipidに関しては結合している糖の総数を2桁の数字で、記載してあります。 なお、Phosphatidylinositolについては、糖脂質ではありますがGlycerophospholipidとしての扱いとなるため、PIの記号が入ってます。 |
Classification by type of binding to Fatty acyl-1 脂肪酸1の結合のタイプによる分類
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Classification by type of binding to Fatty acyl-2 脂肪酸2の結合のタイプによる分類
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