Abstract
We reported previously that certain cerebrosides and ceramides from fungi were active upon fruiting of Schizophyllum commune (Kawai, G., and Ikeda, Y. (1982) Biochim. Biophys. Acta 719, 612-618; Kawai, G., and Ikeda, Y. (1983) (Biochim. Biophys. Acta 754, 243-248). This work was undertaken to extend our study to sphingolipids in wheat grain. The cerebrosides from wheat grain were fractionated by high-performance liquid chromatography into at least 40 components with and without the fruiting-inducing activity. Four major active fractions were characterized by thin-layer chromatography, infrared spectroscopy, gas-liquid chromatography, gas-liquid chromatography-mass spectroscopy, and 1H and 13C nuclear magnetic resonance spectroscopy. The active cerebrosides consist of glucose, 2-hydroxyhexadecanoic acid or 2-hydroxyoctadecanoic acid acid, and (4E,8Z)-sphingadienine or (8Z)-sphingenine. The cerebroside with (8Z)-sphingenine became inactive when the double bond was hydrogenated. Diglycosylceramides were as active as the monoglycosylceramides, but triglycosylceramides were only about 10% as active. The relationship between the structure and the activity is discussed.
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