Category:LBS: Difference between revisions
No edit summary |
No edit summary |
||
Line 103: | Line 103: | ||
| align="center" style="vertical-align:top" width=33%| | | align="center" style="vertical-align:top" width=33%| | ||
Glycosphingolipid<br><small>スフィンゴ糖脂質</small>: LBSnn | Glycosphingolipid<br><small>スフィンゴ糖脂質</small>: LBSnn | ||
<br>[[Image:LBSnn.png| | <br>[[Image:LBSnn.png|120px]]<br> | ||
| align="center" style="vertical-align:top" width=33%| | | align="center" style="vertical-align:top" width=33%| | ||
Phosphosphingolipid<br><small>スフィンゴリン脂質</small>: LBSPP | Phosphosphingolipid<br><small>スフィンゴリン脂質</small>: LBSPP | ||
<br>[[Image:LBSPP.png| | <br>[[Image:LBSPP.png|120px]]<br> | ||
|} | |} | ||
</center> | </center> | ||
Line 118: | Line 118: | ||
|align="center" width=16%| {{MapLink|ListMol|LBS03|LBS03: <br>3 sugars<br>糖の数3<br>}} | |align="center" width=16%| {{MapLink|ListMol|LBS03|LBS03: <br>3 sugars<br>糖の数3<br>}} | ||
|align="center" width=16%| {{MapLink|ListMol|LBS04|LBS04: <br>4 sugars<br>糖の数4<br>}} | |align="center" width=16%| {{MapLink|ListMol|LBS04|LBS04: <br>4 sugars<br>糖の数4<br>}} | ||
|- valign="top" | |- valign="top" | ||
|align="center"| {{MapLink|ListMol|LBS05|LBS05: <br>5 sugars<br>糖の数5<br>}} | |||
|align="center"| {{MapLink|ListMol|LBS06|LBS06: <br>6 sugars<br>糖の数6<br>}} | |||
|align="center"| {{MapLink|ListMol|LBS07|LBS07: <br>7 sugars<br>糖の数7<br>}} | |align="center"| {{MapLink|ListMol|LBS07|LBS07: <br>7 sugars<br>糖の数7<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS08|LBS08: <br>8 sugars<br>糖の数8<br>}} | |align="center"| {{MapLink|ListMol|LBS08|LBS08: <br>8 sugars<br>糖の数8<br>}} | ||
|- valign="top" | |||
|align="center"| {{MapLink|ListMol|LBS09|LBS09: <br>9 sugars<br>糖の数9<br>}} | |align="center"| {{MapLink|ListMol|LBS09|LBS09: <br>9 sugars<br>糖の数9<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS10|LBS10: <br>10 sugars<br>糖の数10<br>}} | |align="center"| {{MapLink|ListMol|LBS10|LBS10: <br>10 sugars<br>糖の数10<br>}} | ||
Line 134: | Line 136: | ||
|align="center"| {{MapLink|ListMol|LBS15|LBS15: <br>15 sugars<br>糖の数15<br>}} | |align="center"| {{MapLink|ListMol|LBS15|LBS15: <br>15 sugars<br>糖の数15<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS16|LBS16: <br>16 sugars<br>糖の数16<br>}} | |align="center"| {{MapLink|ListMol|LBS16|LBS16: <br>16 sugars<br>糖の数16<br>}} | ||
|- valign="top" | |||
|align="center"| {{MapLink|ListMol|LBS17|LBS17: <br>17 sugars<br>糖の数17<br>}} | |align="center"| {{MapLink|ListMol|LBS17|LBS17: <br>17 sugars<br>糖の数17<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS18|LBS18: <br>18 sugars<br>糖の数18<br>}} | |align="center"| {{MapLink|ListMol|LBS18|LBS18: <br>18 sugars<br>糖の数18<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS19|LBS19: <br>19 sugars<br>糖の数19<br>}} | |||
|align="center"| {{MapLink|ListMol|LBS20|LBS20: <br>20 sugars<br>糖の数20<br>}} | |||
|- valign="top" | |- valign="top" | ||
|align="center"| {{MapLink|ListMol|LBS21|LBS21: <br>21 sugars<br>糖の数21<br>}} | |align="center"| {{MapLink|ListMol|LBS21|LBS21: <br>21 sugars<br>糖の数21<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS22|LBS22: <br>22 sugars<br>糖の数22<br>}} | |align="center"| {{MapLink|ListMol|LBS22|LBS22: <br>22 sugars<br>糖の数22<br>}} |
Revision as of 04:05, 16 December 2008
Sphingolipid (スフィンゴ脂質)
Upper classes:
LB
Class Overview
Sphingosine is synthesized from decarboxylating condensation of palmitoyl CoA with serine. 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.
|
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炭酸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したものが、細胞膜の重要な成分であるセラミドです。
|
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 |
|
|
Classification
By the Number of Sugars 糖の個数
For glycosphingolipid, 2 digits following LBS 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LBSに続く2桁の数字で、スフィンゴリン脂質は数字の代わりにリン酸化修飾を示す記号PPで分類しています。 |
Sphingolipid Overview | ||
---|---|---|
(0 pages) | (0 pages) | (0 pages) | (0 pages) |
(0 pages) | (0 pages) | (0 pages) | (0 pages) |
(0 pages) | (0 pages) | (0 pages) | (0 pages) |
(0 pages) | (0 pages) | (0 pages) | (0 pages) |
(0 pages) | (0 pages) | (0 pages) | (0 pages) |
(0 pages) | (0 pages) | (0 pages) | (0 pages) |