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Sphingolipids from the edible fungus Tuber indicum
Author(s) -
JinMing Gao,
WeiMing Zhu,
SheQi Zhang,
Xing Zhang,
AnLing Zhang,
Hui Chen,
YueYing Sun,
Ming Tang
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200401052
Subject(s) - sphingolipid , fungus , chemistry , stereochemistry , botany , biology , biochemistry
Two sphingolipids, 1‐O‐β‐D‐glucopyranosyl‐(2 S ,3 R ,4 E ,8 E )‐2‐[(2 R )‐2‐hydroxyhexade‐canoylamino]‐9‐methyl‐4,8‐octadecadiene‐1,3‐diol ( 1 ) and 1‐O‐β‐D‐glucopyranosyl‐(2 S ,3 R ,4 E ,8 E )‐2‐[(2 R )‐2‐hydroxyoctadecanoylamino]‐9‐methyl‐4,8‐octadecadiene‐1,3‐diol ( 2 ), have been isolated from the fruiting bodies of the ascomycete fungus Tuber indicum Cooke et Massee. Their structures were established on the basis of spectroscopic and chemical methods. Sphingolipids are reported from the truffle for the first time.