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Fig. 1

From: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Fig. 1

Extraction and purification of glycosylceramide from koji. Lipids were extracted with chloroform–methanol from 1.8 kg of pregelatinized koji. The ester-bond containing lipids were degraded with mild alkaline treatment, and the lipid phase was extracted using Bligh and Dyer fractionation. The chloroform-soluble fraction was recovered (a), and the acetone-insoluble fraction was recovered (b). GlcCer indicates glycosylceramide, a and b indicate hydroxylated and nonhydroxylated cerebroside respectively

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