Changes in the lipids components in the fruit-body of Sparassis crispa Wulf.: Fr. during development

Abstract

Changes in the lipids components in the fruit-body of Sparassis crispa during development were investigated. The total lipids contents in primordium, young fruit-body and matured fruit-body were 0.35%, 0.31 % and 0.30%, respectively. The component of each lipid fraction in total lipids, it was found that the contents of neutral lipids (50.8-54.7%) and phospholipids (37.7-41.0%) were high, while that of glycolipids (7.6-11.2%) was low. The main lipids in neutral lipids were triacylglycerol (63.3-67.5%), followed by sterol ester (12.9-15.1 %), sterol (8.6-11.6%), diacylglycerol (4.0-4.8%) and monoacylglycerol (1.0-1.5%). The main lipid in phospholipids were phosphatidylethanolamine (60.4-68.9%), followed by phosphatidyl choline (18.3-20.4%), cardiolipin(8.0-10.6%) and lyso-phosphatidylcholine (4.8-6.0%). Fatty acids components were not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in primordium, young fruit-body and matured fruit-body. The main fatty acids were linoleic, oleic and palmitic acid.