Nature 211, 990 (27 August 1966); doi:10.1038/211990a0

Caulerpicin, a Toxic Constituent of Caulerpa

MAXWELL S. DOTY & GERTRUDES AGUILAR-SANTOS

Department of Botany, University of Hawaii, Honolulu.
College of Pharmacy, University of the Philippines, Quezon City.

IT has long been known that the marine green alga Caulerpa has a peppery taste. Yet varieties of this species are used as a salad delicacy in the Philippines and lack it. We have attempted to discover the nature of the flavour-giving substance, having in mind its recognition for chemotaxonomic purposes. One of us (G. A.-S.) was able to obtain from ether extracts adsorbed on and then eluted from alumina crystalline material which melts at 95° C. We have named this material "caulerpicin". Mass spectrometry indicates that caulerpicin has a molecular weight of 649 with a possible formula of C₄₃H₈₇O₂N and properties unlike those of any other compound of which we are aware. The infra-red spectrum indicates that caulerpicin may be a long-chain saturated hydroxy amide. So far it has been found in several Caulerpa species or varieties in different concentrations; as much as 600 mg have been isolated from 1,500 g dry weight of one variety of Caulerpa racemosa (Forsskal) J. Agardh.

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