57(P17) 質量分析法による食用キノコに含まれる苦味物質前駆体,新規ポリイソプレンポリオールの構造解析(ポスター発表の部)

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During the course of our search for functional molecules in edible fungi, we have reported the characterization and structural determination of the sphingolipids in Hypsizigus marmoreus (Bunashimeji, a mushroom) by B/E constant linked scan fast atom bombardment (FAB) mass spectrometry, that is, the fatty acid composition, the location of double bonds in the long-chain base (C19-sphingadienine), or the presence of phosphodihexose. In addition to these compounds, we also found many polyisoprenepolyols in a hot water-ethanol extract of an edible mushroom. In the polyisoprenepolyols, gymnopilins were discovered independently by two groups almost at the same time in 1983 (Nozoe et al. and Aoyagi et al.) from Gymnopilus spectabilis (o-waraitake, an hallucinogenic mushroom), as a bitter principle of the mushroom. However, gymnoprenol which has a free terminal hydroxy group instead of half-ester of 3-hydroxy-3-methylglutaric acid, has no bitter taste. Recently, Nozoe and Shirahama reported that these polyisoprenepolyols have an antitumor activity and also excitatory activity in central neurons. In the polyisoprenepolyols isolated from Hypsizigus marmoreus (Bunashimeji), we found new polyisoprenepolyols, which seem to be the precursor of gymnopilins. This compound has a terminal olefinic carbon group instead of a free terminal hydroxy group in gymnoprenol, and we named as hypsiziprenol. In the past, the structures of these polyisoprenepolyols were determined by chemical degradation studies, which require large amounts of sample. Here we describe, how information on the isoprenoid sequence and the number of hydroxy groups present can conveniently be derived by mass spectrometric methods that require only minute amounts of sample.
天然有機化合物討論会の論文
1998-08-31

57(P17) 質量分析法による食用キノコに含まれる苦味物質前駆体,新規ポリイソプレンポリオールの構造解析(ポスター発表の部)

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