Structure of cerebroside in Aspergillus oryzae.
Structural studies on cerebroside isolated from Aspergillus oryzae were carried out using mainly gas-liquid chromatography-mass spectrometry. The major component fatty acids were 2-hydroxystearic and 2-hydroxy-trans-octadecenoic acid; branched 17?-methyl nonadecasphingadienine isomers were the predominant long-chain bases. The component sugar was only glucose. The structure of the major cerebrosides was assumed to be N-2'-hydroxystearoyl-1-O-glucosyl-17?-methyl sphingadienine and N-2'-hydroxyoctadecenoyl-1-O-glucosyl-17?-methyl sphingadienine.
D001230:Aspergillus / Q000032:analysis*; D001236:Aspergillus oryzae / Q000032:analysis*; D002554:Cerebrosides / Q000032:analysis* / Q000302:isolation & purification; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis; D005947:Glucose / Q000032:analysis; D013058:Mass Spectrometry
D002554:Cerebrosides; D005227:Fatty Acids; D005947:Glucose