Sphingolipids from the edible fungus Tuber indicum

Abstract

Two sphingolipids, 1‐O‐β‐D‐glucopyranosyl‐(2S,3R,4E,8E)‐2‐[(2R)‐2‐hydroxyhexade‐canoylamino]‐9‐methyl‐4,8‐octadecadiene‐1,3‐diol (1) and 1‐O‐β‐D‐glucopyranosyl‐(2S,3R,4E,8E)‐2‐[(2R)‐2‐hydroxyoctadecanoylamino]‐9‐methyl‐4,8‐octadecadiene‐1,3‐diol (2), have been isolated from the fruiting bodies of the ascomycete fungus Tuber indicum Cooke et Massee. Their structures were established on the basis of spectroscopic and chemical methods. Sphingolipids are reported from the truffle for the first time.