Open AccessStructural investigations and biological activity of inositol sphingophospholipids from Phytophthora capsici
Author(s) -
LHOMME Olivier,
BRUNETEAU Maud,
COSTELLO Catherine E.,
MAS Pierre,
MOLOT PaulMichel,
DELL Anne,
TILLER Philip R.,
MICHEL Georges
Publication year - 1990
Publication title -
european journal of biochemistry
Language(s) - English
Resource type - Journals
eISSN - 1432-1033
pISSN - 0014-2956
DOI - 10.1111/j.1432-1033.1990.tb19111.x
Subject(s) - chemistry , mass spectrometry , fast atom bombardment , ceramide , oomycete , phytophthora capsici , inositol , tandem mass spectrometry , degree of unsaturation , chromatography , stereochemistry , biochemistry , pepper , food science , apoptosis , receptor , gene
Inositol sphingophospholipids that protect pepper ( Capsicum annuum c.v. Yolo Wonder) against pathogen have been isolated by chromatographic methods from the mycelium of Phytophthora capsici . The structure of the major compound was determined by chemical methods and mass spectrometry. Phosphodiester bond cleavage of the phospholipid by mild alkaline hydrolysis liberated a ceramide which contained a C 16 ‐sphingosine. This longchain base was identified by gas chromatography and mass spectrometry of its trimethylsilyl derivative. One of the amide‐linked fatty acids was found to be 4‐hydroxy‐2 docosenoic acid. Fast‐atom‐bombardment mass spectrometry and fast‐atom‐bombardment collison‐induced tandem mass spectrometry were used to characterize the ceramide as N(4‐hydroxy‐2‐docosenoyl)C 16 ‐sphingosine. These sphingolipids have a protective effect on cotyledons of young peppers against necrotic lesions induced by the pathogen P. capsici .