Kaneshiro T, Vesonder R F, Peterson R E, Bagby M O
Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois 61604.
Lipids. 1993 May;28(5):397-401. doi: 10.1007/BF02535936.
Fumonisin B1 is a sphingolipid-like compound that enhances the accumulation of yeast sphingolipids and 2-hydroxy fatty acids. These lipids occur both as freely extractable and cell bound components in yeast fermentations. Both free and bound 2-hydroxy fatty acids produced by Pichia sydowiorum NRRL Y-7130 were increased when fumonisin B1 (50 mg/L) was added to the usual growth medium containing yeast extract/malt extract/peptone/glucose. Fumonisin-treated cultures contained 38 mg/L more 2-hydroxyhexadecanoic and 15 mg/L more 2-hydroxyoctadecanoic acids than did untreated cultures. By contrast, fumonisin inhibited the accumulation of free 8,9,13-trihydroxydocosanoic acid in Rhodotorula sp. YB-2501 cultures, leading to 240 mg/L lower trihydroxy acid production than by untreated cultures.
伏马菌素B1是一种类鞘脂化合物，可增强酵母鞘脂和2-羟基脂肪酸的积累。这些脂质在酵母发酵中既以可自由提取的成分存在，也以细胞结合成分的形式存在。当向含有酵母提取物/麦芽提取物/蛋白胨/葡萄糖的常规生长培养基中添加伏马菌素B1（50毫克/升）时，西多毕赤酵母NRRL Y-7130产生的游离和结合的2-羟基脂肪酸均增加。经伏马菌素处理的培养物中2-羟基十六烷酸比未处理的培养物多38毫克/升，2-羟基十八烷酸多15毫克/升。相比之下，伏马菌素抑制了红酵母属YB-2501培养物中游离8,9,13-三羟基二十二烷酸的积累，导致三羟基酸产量比未处理的培养物低240毫克/升。
