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A new trihydroxy fatty acid from the ascomycete, Chinese truffle Tuber indicum
Author(s) -
Gao JinMing,
Wang ChenYing,
Zhang AnLing,
Liu JiKai
Publication year - 2001
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-001-0853-y
Subject(s) - linoleic acid , chemistry , oleic acid , fatty acid , ergosterol , truffle , chloroform , polyunsaturated fatty acid , unsaturated fatty acid , dimethyl disulfide , biochemistry , chromatography , food science , organic chemistry , sulfur , biology , botany
From the chloroform/methanol extract of the fruiting bodies of the ascomycete Chinese truffle Tuber indicum Cooke et Massee, a new trihydroxylated monounsaturated fatty acid ( 1 ) has been isolated. The structure of this new linoleic acid‐derived metabolite was established as 9,10,11‐trihydroxy‐(12Z)‐12‐octadecenoic acid by means of spectroscopic and chemical methods. The fatty acid composition of the chloroform‐soluble fraction of this fungus was analyzed by gas chromatography‐mass spectrometry. The content of the predominant unsaturated fatty acids (oleic and linoleic acids) is as high as 68%. The use of dimethyl disulfide adduct was effective in the determination of the position of the double bond, and the glycol oxidation fission reaction with sodium metaperiodate supported on silica gel was helpful in establishing the location of the trihydroxylic groups in the new fatty acid.