On the Complex Lipid, Cerebrine Phosphate, of Yeast.

Abstract

Lightly autolyzed baker's yeast was extracted with hot ethanol and cerebrine phosphate was isolated from the extract. This ester was compared with cerebrine obtained from penicillin-producing molds to elucidate the chemical structure of cerebrine phosphate. The two substances were similar but the present one extracted from yeast differed from that from the penicillin-producing molds in that it was accompanied by C18-base and C20-long chain base, and that its componental fatty acid is a mixture of cerebronic acid (2-hydroxy-C24-acid) and its homologous 2-hydroxy-C26-acid. The presence of phosphoric acid is rather interesting.