Category:LBS: Difference between revisions
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|align="center"| {{MapLink|ListMol|LBS01|LBS01: <br>1 sugar<br>糖の数1<br>}} | |align="center"width=16%| {{MapLink|ListMol|LBS01|LBS01: <br>1 sugar<br>糖の数1<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS02|LBS02: <br>2 sugars<br>糖の数2<br>}} | |align="center"width=16%| {{MapLink|ListMol|LBS02|LBS02: <br>2 sugars<br>糖の数2<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS03|LBS03: <br>3 sugars<br>糖の数3<br>}} | |align="center"width=17%| {{MapLink|ListMol|LBS03|LBS03: <br>3 sugars<br>糖の数3<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS04|LBS04: <br>4 sugars<br>糖の数4<br>}} | |align="center"width=17%| {{MapLink|ListMol|LBS04|LBS04: <br>4 sugars<br>糖の数4<br>}} | ||
|align="center"| {{MapLink|ListMol|LBS05|LBS05: <br>5 sugars<br>糖の数5<br>}} | |align="center"width=17%| {{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"width=17%| {{MapLink|ListMol|LBS06|LBS06: <br>6 sugars<br>糖の数6<br>}} | ||
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Revision as of 03:49, 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.
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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。
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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 |
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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 | ||
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