Content and Constituent Properties of Sphingolipid Classes in Saccharomyces kluyveri

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  • KIMURA Koji
    The United Graduate School of Agricultural Sciences, Iwate University Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
  • KINOSHITA Mikio
    The United Graduate School of Agricultural Sciences, Iwate University Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
  • TAKAKUWA Naoya
    Memuro Research Station, National Agricultural Research Center for Hokkaido Region
  • TAMURA Masahiko
    Nippon Beet Sugar Mfg., Co., Ltd.,
  • ODA Yuji
    Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
  • OHNISHI Masao
    The United Graduate School of Agricultural Sciences, Iwate University Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine

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Abstract

The results of our previous study indicated the presence of cerebroside in Saccharomyces kluyveri and related species. The present study was performed to determine to distribution and content of ceramide, cerebroside and acidic sphingolipids in S. kluyveri. Ceramide, cerebroside, inositolphosphorylceramide (IPC), mannosylinositolphosphorylceramide (MIPC) and mannosyl-diinositolphosphoryl ceramide [M(IP)2C] as acidic sphingolipids were all clearly shown to be present in S. kluyveri. Sphingoid bases were recovered at a rate of 74% from the acidic sphingolipid fraction, while recoveries of ceramide and cerebroside, were only 10 and 16%, respectively. The major fatty acid and sphingoid bases in ceramide and acidic sphingolipid of S. kluyveri were C26 2-hydroxy fatty acid (>70%) and trihydroxy sphingoid bases (4-hydroxysphinganine and 4-hydroxyicosasphinganine, >90%), respectively. These results indicated that S. kluyveri has acidic sphingolipids as most sphingolipid classes and major constituents were essentially the same with that of S. cerevisiae.<br>

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