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The amide-linked fatty acids of the sphingolipids ofAcholeplasma axanthum S743 are predominantly hydroxy acids. These acids were shown by gas-liquid chromatography, mass spectrometry, and polarimetry to be thed (–)3-hydroxy fatty acids. The predominant component of the mixture was 3-hydroxyhexadecanoate (β-hydroxypalmitate, hydroxy [h] 16:0) followed by h 20Δ (Δ = unsaturated), h14:0, h12:0, and h18Δ in decreasing order of concentration. The fatty acid profile indicates that these β-hydroxy acids possibly arise from elongation of the fatty acids supplied in the growth medium.

Identification of the Amide-Linked Fatty Acids of Acholeplasma axanthum S743 as d (–)3-Hydroxyhexadecanoate and Its Homologues