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Characterization of Lipstatin and the Minor Components from Streptomyces toxytricini Fermentation Broth by HPLC–ESI–Q-TOF–MS
{Author}: Huang-jian Yang；Zhu-lan Zhang；Ling-bin Yan；Xian Cheng；Zhou-qin Chen；De-sen Wang；Yun-yang Lian*
{Journal}: Chromatographia
{Year}: 2019
{Volume}: 82
{Issue}: 12
{Pages}: 1791-1800
{Keywords}: HPLC–ESI–Q-TOF–MS；Lipstatin；Lipstatin analogs；Streptomyces toxytricini
{Abstract}: As the major product, lipstatin was originally isolated from the fermentation broth of Streptomyces toxytricini . Moreover, several lipstatin analogs are also produced in the fermentation process. In this study, a high-performance liquid chromatography coupled with electrospray ionization–quadrupole time-of-flight–mass spectrometry (HPLC–ESI–Q-TOF–MS) method was established for rapid separation and identification of multiple constituents in the fermentation broth of Streptomyces toxytricini . Based on the systematic investigation of lipstatin fragmentation pathways, 7 lipstatin analogs were identified as hydroxylipstatin (1), dehydrolipstatin (2, 4), seco-lipstatin (3), desmethyllipstatin (5), methyllipstatin (7), and dihydrolipstatin (8) for the first time. This study enriches the chemical profiling of fermentation broth of Streptomyces toxytricini and could provide valuable information for the biosynthetic study and the separation of lipstatin and further investigation of the preparation of tetrahydrolipstatin.
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