Pfizer Handbook of Microbial Metabolites 



76 



Fritz Reindel, A. Weichmann, S. Picard, Karl Luber and 

 Paul Turula, Ann. 544 116 (1940). 



A. H. Cook, "The Chemistry and Biology of Yeasts," A. A. 

 Eddy, Aspects of the chetnical composition of yeast. Academic 

 Press, Inc., New York, N. Y., 1958, p. 203. 



135 Lecithins and Cephalins 



The lecithins and cephalins are widely occurring phos- 

 pholipides. They are generally oily or partially crystalline 

 materials with mixed fatty acids. Lecithin and Cephalin 

 Structures (R = various fatty acids). 



a-Lecithin 



CH2— O— R 



CH— O— R 



oe 



CH2— O— P— O— CH2— CH2— N(CH3)3 



II ■ ■ ■ 



O Choline 



© 



/3-Lecithin 

 CH2— O— R 



OG 



I 

 CH— O— P— O— CH2— CH2— N(CH3)3 



II 

 O 



CH2— O— R 



© 



The cephalins are similar except that the choline residue 

 is replaced by ethanolamine. 



Yeast, Aspergillus sydoivi, etc. 



F. M. Strong and W. H. Peterson, J. Am. Chem. Soc. 56 952 

 (1934). 



D. W. Woolley, F. M. Strong, W. H. Peterson and E. A. Prill, 

 ibid. 57 2589 (1935). 



L. F. Salisbury and R. J. Anderson, /. Biol. Chem. 112 541 

 (1936). 



136 Dipalmitoleyl-a-lecithin, C40H76O8NP, semi-solid material, [ajn 

 + 6.6°. 



CH2— O— CO— (CHolv— CH=CH— (CH,),— CH3 



CH— O— CO— (CH.JT— CH=CH— (CH,)5— CH3 



O 



II 

 CH2— O— P— O— CHo— CHo— N(CH3)3 



I © 



oo 



Yeast 



