VANETTEN J L, GOTTLIEB D
J Bacteriol. 1965 Feb;89(2):409-14. doi: 10.1128/JB.89.2.409-414.1965.
Van Etten, James L. (University of Illinois, Urbana), and David Gottlieb. Biochemical changes during the growth of fungi. II. Ergosterol and fatty acids in Penicillium atrovenetum. J. Bacteriol. 89:409-414. 1965.-Changes in the lipid constituents of Penicillium atrovenetum were studied during the growth and development of this fungus. The stages in development, as measured by the dry weight, were divided into four phases: lag, log, stationary, and death. The total fatty acids on a dry-weight basis increased from a minimum in the spores to a maximum near the end of the log phase of growth. The major fatty acids were palmitic, stearic, oleic, and linoleic. Myristic, pentadecanoic, palmitoleic, heptadecanoic, linolenic, arachidic, and heptadecenoic acids, together with two unidentified components, were also present in the fatty acid fraction. Compared to ungerminated spores, young mycelium contained a much lower percentage (on the basis of total fatty acids) of linoleic acid. There was a corresponding increase of oleic acid. Except for palmitic acid, which remained constant, the remaining fatty acids increased slightly. During subsequent growth of the fungus, linleic acid decreased, whereas the percentage of palmitic and stearic acids increased steadily from the lag phase to the end of the log phase. Ergosterol was the only sterol detected. The percentage of ergosterol, on a dry-weight basis, increased to a maximum at the start of the log phase and then steadily decreased. The following changes in lipids appear to be associated with the development and aging of fungi: (i) the presence of a relatively high content of nonsaponifiable lipid and ergosterol in the young mycelium, and their later decrease with age, and (ii) a shift from more unsaturated to less unsaturated fatty acids with age.
范埃滕，詹姆斯·L.（伊利诺伊大学厄巴纳分校）和大卫·戈特利布。真菌生长过程中的生化变化。II. 黑曲霉中的麦角甾醇和脂肪酸。《细菌学杂志》89:409 - 414。1965年。——研究了黑曲霉在生长和发育过程中脂质成分的变化。以干重衡量的发育阶段分为四个时期：延迟期、对数期、稳定期和死亡期。以干重为基础计算的总脂肪酸含量从孢子中的最低值增加到生长对数期末期的最高值。主要脂肪酸为棕榈酸、硬脂酸、油酸和亚油酸。肉豆蔻酸、十五烷酸、棕榈油酸、十七烷酸、亚麻酸、花生酸和十七碳烯酸，以及两种未鉴定的成分也存在于脂肪酸组分中。与未萌发的孢子相比，幼菌丝体中亚油酸的含量（基于总脂肪酸）要低得多。油酸含量相应增加。除棕榈酸含量保持不变外，其余脂肪酸略有增加。在真菌随后的生长过程中，亚油酸减少，而棕榈酸和硬脂酸的含量从延迟期到对数期末期稳步增加。麦角甾醇是唯一检测到的甾醇。以干重为基础计算，麦角甾醇的含量在对数期开始时增加到最大值，然后稳步下降。以下脂质变化似乎与真菌的发育和老化有关：（i）幼菌丝体中存在相对较高含量的不皂化脂质和麦角甾醇，随后随着年龄增长而减少；（ii）随着年龄增长，脂肪酸从更多的不饱和脂肪酸向更少的不饱和脂肪酸转变。
