Methoxylated fatty acids in Blumeria graminis conidia

Jérôme Muchembled; Anissa Lounès-Hadj Sahraoui; Frédéric Laruelle; Fabien Palhol; Daniel Couturier; Anne Grandmougin-Ferjani; Michel Sancholle

doi:10.1016/j.phytochem.2005.02.011

Methoxylated fatty acids in Blumeria graminis conidia

Phytochemistry. 2005 Apr;66(7):793-6. doi: 10.1016/j.phytochem.2005.02.011.

Authors

Jérôme Muchembled¹, Anissa Lounès-Hadj Sahraoui, Frédéric Laruelle, Fabien Palhol, Daniel Couturier, Anne Grandmougin-Ferjani, Michel Sancholle

Affiliation

¹ Laboratoire de Mycologie/Phytopathologie/Environnement, Université du Littoral Côte d'Opale, 17, Avenue Blériot--BP699, 62228 CALAIS Cedex, France.

PMID: 15797605
DOI: 10.1016/j.phytochem.2005.02.011

Abstract

The total fatty acids (FA) composition of Blumeria graminis f.sp. tritici conidia, the causal agent of wheat powdery mildew, was analyzed as a function of their age. A total of 19 FA (C12-C24 saturated and unsaturated) and unusual methoxylated fatty acids (mFA) were detected in young, intermediate and old conidia. Two very long chain methoxylated FA were identified by GC-MS as 3-methoxydocosanoic and 3-methoxytetracosanoic acids. Medium chain FA were predominant in young conidia (75%, including 13% of mFA) while very long chain fatty acids constituted the major compounds in old conidia (74%, including 30% of mFA). We have shown for the first time that the total FA composition is strongly correlated with the age of B. graminis f.sp. tritici (Bgt) conidia.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Ascomycota / chemistry*
Fatty Acids / chemistry*
Fatty Acids / isolation & purification
Molecular Structure

Substances

3-methoxydocosanoic acid
3-methoxytetracosanoic acid
Fatty Acids