Specificity in the alteration of lesional and non-lesional skin lipids in atopic dogs

Table 1 Ceramide types of the stratum corneum

Sphingoid basefatty acid	Sphingosine(S)	Phytosphingosine(P)	6-Hydroxy-sphingosine(H)
Normal FA (N)	NS Cer 2	NP Cer 3	NH Cer 8
Alpha-Hydroxy FA (A)	AS Cer 5	AP Cer 6	AH Cer 7
Omega-Hydroxy FA (O)	OS Cer A	OP	OH Cer B
Omega Esterified FA (E)	EOS Cer 1	EOP Cer 9	EOH Cer 4

FA: Fatty acid; NS: Normal fatty acid linked to Sphingosine; NP: Normal fatty acid linked to Phytosphingosine; NH: Normal fatty acid linked to 6-Hydroxysphingosine; AS: Alpha-hydroxy fatty acid linked to Sphingosine; AP: Alpha-hydroxyl fatty acid linked to Phytosphingosine; AH: Alpha-hydroxyl fatty acid linked to 6-Hydroxysphingosine; OS: Omega hydroxyl fatty acid linked to Sphingosine; OP: Omega hydroxyl fatty acid linked to Phytosphingosine; OH: Omega hydroxyl fatty acid linked to 6-Hydroxysphingosine; EOS: Omega esterified fatty acid linked to Sphingosine; EOP: Omega esterified fatty acid linked to Phytosphingosine; EOH: Omega esterified fatty acid linked to 6-Hydroxysphingosine.

Table 2 Protein content of strips taken from normal and atopic stratum corneum dogs

Strip number	Healthy dogs1	Atopic dogs
		Non-lesional areas1	Lesional areas
1 + 2	96 ± 11	92 ± 12	56 ± 8
3 + 4	105 ± 12	93 ± 12	58 ± 9
5 + 6	96 ± 10	95 ± 10	57 ± 8
7 + 8	97 ± 13	94 ± 11	59 ± 9
9 + 10	103 ± 15	96 ± 12	52 ± 8
11 + 12	105 ± 14	96 ± 13	54 ± 7

¹Reproduced from ref.[30]. Values expressed as μg proteins ± SE (n = 5) per 2 strips (P < 0.05).

Table 3 Free lipids of stratum corneum of normal and atopic dogs

Lipid class	Normal dogs1	Atopic dogs
		Non-lesional areas1	Lesional areas
Cholesterol	96 ± 28	87 ± 31	86 ± 37
Fatty acids	115 ± 32	91 ± 36	89 ± 43
Ceramides	141 ± 37	112 ± 43	105 ± 56
Glucosylceramides	0	31 ± 17	12 ± 10

¹Reproduced from ref.[30]. Values expressed as μg ± SE (n = 5) per milligram protein.

Table 4 Protein-bound lipids of stratum corneum of normal and atopic dogs

Lipid class	Normal dogs1	Atopic dogs
		Non-lesional areas1	Lesional areas
Cholesterol	12 ± 8	9 ± 5	8 ± 6
Fatty acids	23 ± 12	11 ± 9	15 ± 8
Ceramides	36 ± 10	8 ± 7	8 ± 6
Glucosylceramides	0	8 ± 8	7 ± 6

¹Reproduced from ref.[30]. Values expressed as μg ± SE (n = 5) per milligram protein.