Abstract
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 (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.
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Dates
Type | When |
---|---|
Created | 5 years, 8 months ago (Jan. 3, 2020, 9:53 a.m.) |
Deposited | 4 years, 1 month ago (July 29, 2021, 1:10 p.m.) |
Indexed | 1 year, 10 months ago (Oct. 15, 2023, 10:51 a.m.) |
Issued | 51 years, 9 months ago (Dec. 1, 1973) |
Published | 51 years, 9 months ago (Dec. 1, 1973) |
Published Print | 51 years, 9 months ago (Dec. 1, 1973) |
@article{Mayberry_1973, title={Identification of the Amide-Linked Fatty Acids of Acholeplasma axanthum S743 as <scp>d</scp> (–)3-Hydroxyhexadecanoate and Its Homologues}, volume={116}, ISSN={1098-5530}, url={http://dx.doi.org/10.1128/jb.116.3.1091-1095.1973}, DOI={10.1128/jb.116.3.1091-1095.1973}, number={3}, journal={Journal of Bacteriology}, publisher={American Society for Microbiology}, author={Mayberry, William R. and Smith, P. F. and Langworthy, Thomas A. and Plackett, Philip}, year={1973}, month=dec, pages={1091–1095} }