Gangliosides were identified as constituents of the lipid fraction from egg yolk. Approximately 0.07 mμmole of ganglioside sialic acid was recovered per gram wet weight of yolk. Thin‐layer chromatographic separation revealed the presence of at least eight separate ganglioside species in this fraction. Glucose, galactose, hexosamine and sialic acid, in the molar proportions of 1.00 to 1.25 to 1.95 to 1.19, were the major carbohydrates of yolk ganglioside fractions. Fourteen fatty acids were observed in the ganglioside fraction; 16:0 (26.6) 18:0 (9.2), 18:l (22.9) and 22:0 (28.3) were predomina
展开▼
