食用キノコのスフィンゴ脂質 II . エリンギ, Pleurotus eryngii の多分岐型ガラクトースを含有したマイコグリコリピドの構造

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Three mycoglycolipids (glycoinositolphosphosphingolipids) were isolated from the edible mushroom, Pleurotus eryngii (the king oyster mushroom)by successive column chromatography on ion exchange Sephadex (DEAE-Sephadex) and silicic acid (Iatrobeads). Their chemical structures were characterized to be Man α 1-2Ins-P-Cer,(Gal α 1-6)(Fuc α 1-2)Gal β 1-6Man α 1-2Ins-P-Cer and (Gal α 1-3)(Gal α 1-6)(Fuc α 1-2)Gal β 1-6Man α 1-2Ins-P-Cer by sugar compositional analysis, methylation analysis, periodate oxidation, gas-liquid chromatography (GC),gas chromatograph-mass spectrometry (GC-MS),matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and H-nucler magnetic resonance spectroscopy (NMR).Aliphatic constituents of all three mycoglycolipids were virtually the same,with 2-hydroxy behenic and lignoceric acids as the fatty acids, and phytosphingosine as the sole sphingoid.In addition,an acidic glycosphingolipid,which was the precursor of the mycoglycolipids was also characterized as inositolphosphoceramide(Ins-P-Cer).
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