ABSTRACT
Histoplasma capsulatum, a pathogenic dimorphic fungus, is the causative agent of histoplasmosis. This chapter presents current knowledge of the lipids of H. capsulatum, with emphasis on novel phosphoinositol Sphingosine (SPH) isolated from the yeast phase which reacted with sera from patients with histoplasmosis. Equivalent amounts of phospholipids were extracted from the yeast and mycelial phases while the percentage of acetone-soluble lipid was found to be higher in the yeast phase of H. capsulatum. In the mycelial phase cell wall and cell sap, oleic acid levels were highest in phosphatidylserine. Linoleic acid distribution patterns were distinct from those of oleic acid. The presence of 1 mol of fatty acid, long-chain base and inositol per phosphorous indicated that these alkali-stable lipids were phosphoinositol-SPH. The products formed by a-mannosidase incubation with oligosaccharide-V were quantified by gas liquid chromatography. The linkages of sugars in oligosaccharide-V were determined by analysis of the partially methylated alditol acetates of the oligosaccharide by gas chromatography/mass spectrometry.
