Category:LBS: Difference between revisions

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Complex lipid is the main structural component of biological membrane, is a form of lipid bilayer, and broadly classified into Glycerolipid and Sphingolipid. The Sphingolipid category （LBS） includes Glycosphingolipid and Phosphosphingolipid, and Ceramide.
Sphingosine is synthesized from condensation of palmitoyl CoA with serine through decarboxylation.  It is a 18-carbon amino alcohol (16 carbons from palmitic acid and 2 from serine) with one unsaturated bond (2-amino-4-octadecene-1,3-diol).  Sphingosine is further acylated to form ceramide, an important component of cell membranes.
Ceramides are amides of fatty acids with Sphingosine.
<br/>
The Sphingolipid category (LBS) includes glycosphingolipid, phosphosphingolipid, and ceramide.
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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。
スフィンゴシンはパルミトイルCoAがアミノ酸セリンと脱カルボキシル縮合して生成します。炭素を18個含むアミノアルコール(16個がパルミチン酸、2個がセリン由来)で不飽和結合を1つ含んでいます (2-amino-4-octadecene-1,3-diol)。
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。
スフィンゴシンがアシル化すると、細胞膜の重要な成分であるセラミドになる。
<br>スフィンゴ脂質カテゴリー（LBS）には、スフィンゴ糖脂質 (Glycosphingolipid)、スフィンゴリン脂質 (Phosphosphingolipid) 、セラミド（Ceramide）などの分子が含まれています。セラミドはスフィンゴシン（Sphingosine）と脂肪酸がアミド結合した化合物です。
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スフィンゴ脂質カテゴリー (LBS)には、スフィンゴ糖脂質 (glycosphingolipid)、スフィンゴリン脂質 (phosphosphingolipid) 、セラミド (ceramide)が含まれています。
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<td style="background-color:Blue; color:white" width=15px align="center"><big>''a''</big>
<td style="background-color:Blue; color:white" width=15px align="center"><big>''a''</big>
<td style="background-color:Blue; color:white" width=15px align="center"><big>''a''</big>
<td style="background-color:Blue; color:white" width=15px align="center"><big>''a''</big>
<td style="background-color:gray;" width=15px align="center"><big>'':''</big>
<td style="background-color:gray;" width=15px align="center"><big>:</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x1''</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x1''</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x1''</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x1''</big>
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<td style="background-color:white;" width=15px align="center"><big>''c1''</big>
<td style="background-color:white;" width=15px align="center"><big>''c1''</big>
<td style="background-color:white;" width=15px align="center"><big>''c1''</big>
<td style="background-color:white;" width=15px align="center"><big>''c1''</big>
<td style="background-color:gray;" width=15px align="center"><big>'':''</big>
<td style="background-color:gray;" width=15px align="center"><big>:</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x2''</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x2''</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x2''</big>
<td style="background-color:tomato; color:white" width=15px align="center"><big>''x2''</big>
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* ''a'' ... number of attached sugars(Glycosphingolipid) or code of phosphorylation: PP (Phosphosphingolipid)
* ''a'' ... the number of attached sugars　(glycosphingolipid) or the code of phosphorylation (PP: phosphosphingolipid)


* ''x1'' ... carbon chain length(Sphingoid base)
* ''x1'' ... carbon chain length (sphingoid base)
* ''y1'' ... degree of unsaturation(Sphingoid base)
* ''y1'' ... degree of unsaturation (sphingoid base)
* ''z1'' ... position of n－''z'' (n minus z; also ω－z or omega-z) nomenclature(Sphingoid base)
* ''z1'' ... position of n－''z'' (n minus z; also ω－z or omega-z) nomenclature (sphingoid base)
* ''w1'' ... structure type(Sphingoid base)
* ''w1'' ... structure type (sphingoid base)
* ''c1'' ... serial number(Sphingoid base)
* ''c1'' ... serial number (sphingoid base)


* ''x2'' ... carbon chain length(fatty acid)
* ''x2'' ... carbon chain length (acyl chain)
* ''y2'' ... degree of unsaturation(fatty acid)
* ''y2'' ... degree of unsaturation (acyl chain)
* ''z2'' ... position of n－''z'' (n minus z; also ω－z or omega-z) nomenclature(fatty acid)
* ''z2'' ... position of n－''z'' (n minus z; also ω－z or omega-z) nomenclature (acyl chain)
* ''w2'' ... structure type(fatty acid)
* ''w2'' ... structure type (acyl chain)
* ''c2'' ... serial number(fatty acid)
* ''c2'' ... serial number (acyl chain)
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* ''a'' ... 修飾する糖の個数 (Glycosphingolipid)もしくはリン酸化修飾を示す記号PP (Phosphosphingolipid)
* ''a'' ... 修飾する糖の個数 (glycosphingolipid) もしくはリン酸化修飾を示す記号 (PP: phosphosphingolipid)


* ''x1'' ... 炭素鎖長(スフィンゴイド塩基)
* ''x1'' ... 炭素鎖長 (スフィンゴイド塩基)
* ''y1'' ... 不飽和度(スフィンゴイド塩基)
* ''y1'' ... 不飽和度 (スフィンゴイド塩基)
* ''z1'' ... n－''z'' (またはω－zやomega-z)　における数(スフィンゴイド塩基)
* ''z1'' ... n－''z'' (またはω－zやomega-z)　における数 (スフィンゴイド塩基)
* ''w1'' ... 骨格のタイプ(スフィンゴイド塩基)
* ''w1'' ... 骨格のタイプ (スフィンゴイド塩基)
* ''c1'' ... 通し番号(スフィンゴイド塩基)
* ''c1'' ... 通し番号 (スフィンゴイド塩基)


* ''x2'' ... 炭素鎖長(脂肪酸)
* ''x2'' ... 炭素鎖長 (アシル基)
* ''y2'' ... 不飽和度(脂肪酸)
* ''y2'' ... 不飽和度 (アシル基)
* ''z2'' ... n－''z'' (またはω－zやomega-z)　における数(脂肪酸)
* ''z2'' ... n－''z'' (またはω－zやomega-z)　における数(脂肪酸)
* ''w2'' ... 骨格のタイプ(脂肪酸)
* ''w2'' ... 骨格のタイプ (アシル基)
* ''c2'' ... 通し番号(脂肪酸)
* ''c2'' ... 通し番号 (アシル基)
}}
}}




==Classification by number of sugars or phosphorylation<small>糖の個数もしくはリン酸化修飾による分類</small>==
==Classification by the Number of Sugars or Phosphorylation<small>糖の個数もしくはリン酸化修飾による分類</small>==
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There are 2 digit of number of attached sugars (Glycosphingolipid) or code of phosphorylation: PP (Phosphosphingolipid).
For glycosphingolipid, 2 digits stand for the number of attached sugars. For phosphosphingolipid, the code of phosphorylation, PP.
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Glycosphingolipidに関しては結合している糖の総数を2桁の数字で、Phosphosphingolipidに関してはリン酸化修飾を示す記号PPを記載してあります。
スフィンゴ糖脂質は結合している糖の総数を2桁の数字、スフィンゴリン脂質はリン酸化修飾を示す記号PPで示します。
}}
}}
<center>
<center>
{| class="wikitable" border="1" cellpadding="2" cellspacing="1" margin: 1em 1em 1em 1em"
{| class="wikitable" border="1" cellpadding="2" cellspacing="1" margin: 1em 1em 1em 1em"
|+ Table 1. Classification by number of sugars or phosphorylation
|+ Table 1. Classification by number of sugars or phosphorylation
|- valign="top"
|- valign="top"
|align="center"| {{MapLink|ListMol|LBS01|01: 糖の数1<br>}}<br>[[Image:LBS01.png|180px]]
|align="center"| {{MapLink|ListMol|LBS01|LBS01: 1 sugar<br>糖の数1<br>}}<br>[[Image:LBS01.png|100px]]
|align="center"| {{MapLink|ListMol|LBS02|02: 糖の数2<br>}}<br>[[Image:LBS02.png|180px]]
|align="center"| {{MapLink|ListMol|LBS02|LBS02: 2 sugars<br>糖の数2<br>}}<br>[[Image:LBS02.png|100px]]
|align="center"| {{MapLink|ListMol|LBS03|03: 糖の数3<br>}}<br>[[Image:LBS03.png|180px]]
|align="center"| {{MapLink|ListMol|LBS03|LBS03: 3 sugars<br>糖の数3<br>}}<br>[[Image:LBS03.png|100px]]
|align="center"| {{MapLink|ListMol|LBS04|04: 糖の数4<br>}}<br>[[Image:LBS04.png|180px]]
|align="center"| {{MapLink|ListMol|LBS04|LBS04: 4 sugars<br>糖の数4<br>}}<br>[[Image:LBS04.png|100px]]


|- valign="top"
|- valign="top"
|align="center"| {{MapLink|ListMol|LBS05|05: 糖の数5<br>}}<br>[[Image:LBS05.png|180px]]
|align="center"| {{MapLink|ListMol|LBS05|LBS05: 5 sugars<br>糖の数5<br>}}<br>[[Image:LBS05.png|100px]]
|align="center"| {{MapLink|ListMol|LBS06|06: 糖の数6<br>}}<br>[[Image:LBS06.png|180px]]
|align="center"| {{MapLink|ListMol|LBS06|LBS06: 6 sugars<br>糖の数6<br>}}<br>[[Image:LBS06.png|100px]]
|align="center"| {{MapLink|ListMol|LBS07|07: 糖の数7<br>}}<br>[[Image:LBS07.png|180px]]
|align="center"| {{MapLink|ListMol|LBS07|LBS07: 7 sugars<br>糖の数7<br>}}<br>[[Image:LBS07.png|100px]]
|align="center"| {{MapLink|ListMol|LBS08|08: 糖の数8<br>}}<br>[[Image:LBS08.png|180px]]
|align="center"| {{MapLink|ListMol|LBS08|LBS08: 8 sugars<br>糖の数8<br>}}<br>[[Image:LBS08.png|100px]]


|- valign="top"
|- valign="top"
|align="center"| {{MapLink|ListMol|LBS09|09: 糖の数9<br>}}<br>[[Image:LBS09.png|180px]]
|align="center"| {{MapLink|ListMol|LBS09|LBS09: 9 sugars<br>糖の数9<br>}}<br>[[Image:LBS09.png|100px]]
|align="center"| {{MapLink|ListMol|LBS10|10: 糖の数10<br>}}<br>[[Image:LBS10.png|180px]]
|align="center"| {{MapLink|ListMol|LBS10|LBS10: 10 sugars<br>糖の数10<br>}}<br>[[Image:LBS10.png|100px]]
|align="center"| {{MapLink|ListMol|LBS11|11: 糖の数11<br>}}<br>[[Image:LBS11.png|180px]]
|align="center"| {{MapLink|ListMol|LBS11|LBS11: 11 sugars<br>糖の数11<br>}}<br>[[Image:LBS11.png|100px]]
|align="center"| {{MapLink|ListMol|LBS12|12: 糖の数12<br>}}<br>[[Image:LBS12.png|180px]]
|align="center"| {{MapLink|ListMol|LBS12|LBS12: 12 sugars<br>糖の数12<br>}}<br>[[Image:LBS12.png|100px]]


|- valign="top"
|- valign="top"
|align="center"| {{MapLink|ListMol|LBS13|13: 糖の数13<br>}}<br>[[Image:LBS13.png|180px]]
|align="center"| {{MapLink|ListMol|LBS13|LBS13: 13 sugars<br>糖の数13<br>}}<br>[[Image:LBS13.png|100px]]
|align="center"| {{MapLink|ListMol|LBS14|14: 糖の数14<br>}}<br>[[Image:LBS14.png|180px]]
|align="center"| {{MapLink|ListMol|LBS14|LBS14: 14 sugars<br>糖の数14<br>}}<br>[[Image:LBS14.png|100px]]
|align="center"| {{MapLink|ListMol|LBS15|15: 糖の数15<br>}}<br>[[Image:LBS15.png|180px]]
|align="center"| {{MapLink|ListMol|LBS15|LBS15: 15 sugars<br>糖の数15<br>}}<br>[[Image:LBS15.png|100px]]
|align="center"| {{MapLink|ListMol|LBS16|16: 糖の数16<br>}}<br>[[Image:LBS16.png|180px]]
|align="center"| {{MapLink|ListMol|LBS16|LBS16: 16 sugars<br>糖の数16<br>}}<br>[[Image:LBS16.png|100px]]


|- valign="top"
|- valign="top"
|align="center"| {{MapLink|ListMol|LBS17|17: 糖の数17<br>}}<br>[[Image:LBS17.png|180px]]
|align="center"| {{MapLink|ListMol|LBS17|LBS17: 17 sugars<br>糖の数17<br>}}<br>[[Image:LBS17.png|100px]]
|align="center"| {{MapLink|ListMol|LBS18|18: 糖の数18<br>}}<br>[[Image:LBS18.png|180px]]
|align="center"| {{MapLink|ListMol|LBS18|LBS18: 18 sugars<br>糖の数18<br>}}<br>[[Image:LBS18.png|100px]]
|align="center"| {{MapLink|ListMol|LBS19|19: 糖の数19<br>}}<br>[[Image:LBS19.png|180px]]
|align="center"| {{MapLink|ListMol|LBS19|LBS19: 19 sugars<br>糖の数19<br>}}<br>[[Image:LBS19.png|100px]]
|align="center"| {{MapLink|ListMol|LBS20|20: 糖の数20<br>}}<br>[[Image:LBS20.png|180px]]
|align="center"| {{MapLink|ListMol|LBS20|LBS20: 20 sugars<br>糖の数20<br>}}<br>[[Image:LBS20.png|100px]]


|- valign="top"
|- valign="top"
|align="center"| {{MapLink|ListMol|LBS21|21: 糖の数21<br>}}<br>[[Image:LBS21.png|180px]]
|align="center"| {{MapLink|ListMol|LBS21|LBS21: 21 sugars<br>糖の数21<br>}}<br>[[Image:LBS21.png|100px]]
|align="center"| {{MapLink|ListMol|LBS22|22: 糖の数22<br>}}<br>[[Image:LBS22.png|180px]]
|align="center"| {{MapLink|ListMol|LBS22|LBS22: 22 sugars<br>糖の数22<br>}}<br>[[Image:LBS22.png|100px]]
|align="center"| {{MapLink|ListMol|LBS00|00: 糖の数0<br>}}<br>[[Image:LBS00.png|150px]]
|align="center"| {{MapLink|ListMol|LBS00|LBS00: 0 sugar<br>糖の数0<br>}}<br>[[Image:LBS00.png|100px]]
|align="center"| {{MapLink|ListMol|LBSPP|PP: Sphingophospholipid<br>}}<br>[[Image:LBSPP.png|180px]]
|align="center"| {{MapLink|ListMol|LBSPP|LBSPP: Sphingophospholipid<br>}}<br>[[Image:LBSPP.png|100px]]
|}
|}
</center>
</center>

Revision as of 13:40, 12 December 2008

Sphingolipid (スフィンゴ脂質)


Upper classes: LB

Class Overview

Sphingosine is synthesized from condensation of palmitoyl CoA with serine through decarboxylation. It is a 18-carbon amino alcohol (16 carbons from palmitic acid and 2 from serine) with one unsaturated bond (2-amino-4-octadecene-1,3-diol). Sphingosine is further acylated to form ceramide, an important component of cell membranes.
The Sphingolipid category (LBS) includes glycosphingolipid, phosphosphingolipid, and ceramide.

スフィンゴシンはパルミトイルCoAがアミノ酸セリンと脱カルボキシル縮合して生成します。炭素を18個含むアミノアルコール(16個がパルミチン酸、2個がセリン由来)で不飽和結合を1つ含んでいます (2-amino-4-octadecene-1,3-diol)。 スフィンゴシンがアシル化すると、細胞膜の重要な成分であるセラミドになる。
スフィンゴ脂質カテゴリー (LBS)には、スフィンゴ糖脂質 (glycosphingolipid)、スフィンゴリン脂質 (phosphosphingolipid) 、セラミド (ceramide)が含まれています。

Common Abbreviations よく使う略称

Cer Ceramides セラミド
Sph Sphingosine スフィンゴシン


Design of Sphingolipid identifiers ID番号の設計

25-DIGIT(5+9+9+2)

L B S a a : x1 x1 y1 z1 z1 w1 w1 c1 c1 : x2 x2 y2 z2 z2 w2 w2 c2 c2

  • a ... the number of attached sugars　(glycosphingolipid) or the code of phosphorylation (PP: phosphosphingolipid)
  • x1 ... carbon chain length (sphingoid base)
  • y1 ... degree of unsaturation (sphingoid base)
  • z1 ... position of n－z (n minus z; also ω－z or omega-z) nomenclature (sphingoid base)
  • w1 ... structure type (sphingoid base)
  • c1 ... serial number (sphingoid base)
  • x2 ... carbon chain length (acyl chain)
  • y2 ... degree of unsaturation (acyl chain)
  • z2 ... position of n－z (n minus z; also ω－z or omega-z) nomenclature (acyl chain)
  • w2 ... structure type (acyl chain)
  • c2 ... serial number (acyl chain)

  • a ... 修飾する糖の個数 (glycosphingolipid) もしくはリン酸化修飾を示す記号 (PP: phosphosphingolipid)
  • x1 ... 炭素鎖長 (スフィンゴイド塩基)
  • y1 ... 不飽和度 (スフィンゴイド塩基)
  • z1 ... n－z (またはω－zやomega-z)　における数 (スフィンゴイド塩基)
  • w1 ... 骨格のタイプ (スフィンゴイド塩基)
  • c1 ... 通し番号 (スフィンゴイド塩基)
  • x2 ... 炭素鎖長 (アシル基)
  • y2 ... 不飽和度 (アシル基)
  • z2 ... n－z (またはω－zやomega-z)　における数(脂肪酸)
  • w2 ... 骨格のタイプ (アシル基)
  • c2 ... 通し番号 (アシル基)


Classification by the Number of Sugars or Phosphorylation糖の個数もしくはリン酸化修飾による分類

For glycosphingolipid, 2 digits stand for the number of attached sugars. For phosphosphingolipid, the code of phosphorylation, PP.

スフィンゴ糖脂質は結合している糖の総数を2桁の数字、スフィンゴリン脂質はリン酸化修飾を示す記号PPで示します。

Table 1. Classification by number of sugars or phosphorylation
 
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Subcategories

This category has the following 4 subcategories, out of 4 total.

L

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