@article{oai:shiga-u.repo.nii.ac.jp:00001761,
 author = {糸乗, 前 and 卯田, 昌代 and 矢野, 宏治 and 青木, 一弘 and 羽田, 紀康 and 山本, 憲二 and 竹田, 忠紘 and 杉田, 陸海},
 issue = {55},
 journal = {滋賀大学教育学部紀要, 3, 自然科学},
 month = {},
 note = {Departmental Bulletin Paper, Three mycoglycolipids (glycoinositolphosphosphingolipids) were isolated from the edible mushroom, Pleurotus eryngii (the king oyster mushroom)by successive column chromatography on ion exchange Sephadex (DEAE-Sephadex) and silicic acid (Iatrobeads). Their chemical structures were characterized to be Man α 1-2Ins-P-Cer,(Gal α 1-6)(Fuc α 1-2)Gal β 1-6Man α 1-2Ins-P-Cer and (Gal α 1-3)(Gal α 1-6)(Fuc α 1-2)Gal β 1-6Man α 1-2Ins-P-Cer by sugar compositional analysis, methylation analysis, periodate oxidation, gas-liquid chromatography (GC),gas chromatograph-mass spectrometry (GC-MS),matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) and H-nucler magnetic resonance spectroscopy (NMR).Aliphatic constituents of all three mycoglycolipids were virtually the same,with 2-hydroxy behenic and lignoceric acids as the fatty acids, and phytosphingosine as the sole sphingoid.In addition,an acidic glycosphingolipid,which was the precursor of the mycoglycolipids was also characterized as inositolphosphoceramide(Ins-P-Cer)., 滋賀大学教育学部紀要, 3, 自然科学, 第55号, pp.15-30},
 pages = {15--30},
 title = {食用キノコのスフィンゴ脂質 Ⅱ . エリンギ, Pleurotus eryngii の多分岐型ガラクトースを含有したマイコグリコリピドの構造},
 year = {2005}
}