食用キノコのスフィンゴ脂質 : III. オオヒラタケ Pleurotus cystidiosus のマイコグリコリピドにおけるヒラタケ属共通の多分岐型糖鎖構造
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Edible fungi,mushrooms,are a popular food in Japan and over fifteen cultured mushroom species are available at the food markets.Recently,constituents or ingredients of edible mushrooms have drawn attention because possibilities have been seen for their medical usage.Mycoglycolipids (Basidiolipids) of higher mushrooms have been characterized as glycosylinositolphosphoceramides,and they have a common core structure of Manα1-2 Ins 1-[PO4]-Cer and extension of Man,Gal and/or Fuc sugar moieties.Five mycoglycolipids were purified from an edible mushroom,Pleurotus cystidiosus (Ohiratake) by successive column chromatography on ion exchange Sephadex (DEAE-Sephadex) and silicic acid (Iatrobeads).Their structures were characterized to be Manα1-2 Ins 1-[PO4]-Cer,(Galα1-3)(Fucα1-2)Galβ1-6Manα1-2Ins1-[PO4]-Cer, (Galα1-6)(Fucα1-2)Galβ1-6 Manα1-2Ins1-[PO4]-Cer,(Galα1-6)(Galα1-3)(Fucα1-2)Galβ1-6Manα1-2Ins1-[PO4]-Cer and {Galα1-(2 or 6) Galα1-6}(Galα1-3)(Fucα1-2)Galβ1-6Manα1-2Ins1-[PO4]-Cer by sugar compositional analysis,methylation analysis,periodate oxidation,partial acid hydrolysis,enzymatic hydrolysis,immunochemical analysis,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-nuclear magnetic resonance spectroscopy (NMR).Ceramide constutuents of their mycoglycolipids were composed of phytosphingosine as the sole sphingoid,and mainly 2-hydroxy C 22: 0 and C24: 0 acids as the fatty acids.
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- 2007-00-00
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