Identification of the amide-linked fatty acids of Acholeplasma axanthum S743 as D(-)3-hydroxyhexadecanoate and its homologues.
The amide-linked fatty acids of the sphingolipids of Acholeplasma axanthum S743 are predominantly hydroxy acids. These acids were shown by gas-liquid chromatography, mass spectrometry, and polarimetry to be the d(-)3-hydroxy fatty acids. The predominant component of the mixture was 3-hydroxyhexadecanoate (beta-hydroxypalmitate, hydroxy [h] 16:0) followed by h 20Delta (Delta = unsaturated), h14:0, h12:0, and h18Delta in decreasing order of concentration. The fatty acid profile indicates that these beta-hydroxy acids possibly arise from elongation of the fatty acids supplied in the growth medium.
D001419:Bacteria / Q000032:analysis*; D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D005227:Fatty Acids / Q000032:analysis* / Q000302:isolation & purification; D008027:Light; D008055:Lipids / Q000302:isolation & purification; D012399:Rotation; D013107:Sphingolipids / Q000032:analysis*
D005227:Fatty Acids; D008055:Lipids; D013107:Sphingolipids