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Studies in the sphingolipids series. XXXV. Separation and chemical characterization of the cerebrins from the yeast Saccharomyces cerevisiae

✍ Scribed by M. Weinert; K. Kljaić; M. Proštenik

Publisher
Elsevier Science
Year
1973
Tongue
English
Weight
203 KB
Volume
11
Category
Article
ISSN
0009-3084

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✦ Synopsis

Three cerebrins (A, B and C) have been separated from the cerebrin mixture of Saccharomyces cerevisiae by chromatography on Florisil. Cerebrin A contains predominantly n-hexacosanoic acid, cerebrin B 2-hydroxyhexacosanoic acid and cerebrin C 2,3-dihydroxyhexacosanoic acid. * Part XXX1V, see ref. [7].

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