Data/hora: 02/06/2024 14:43:42

Provedor de dados: | 42
País: | Brazil
Título: | Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum
Autores: | Valente,Angela M.M.P.; Ferreira,Antonio G.; Daolio,Cristina; Rodrigues Filho,Edson; Boffo,Elisangela F.; Souza,Antonia Q.L.; Sebastianes,Fernanda L.S.; Melo,Itamar S.
Data: | 2013-06-01
Ano: | 2013
Palavras-chave: | Coffee; Endophytic fungus; Mycophenolic acid; Penicillium crustosum; 5-hydroxy-7-methoxy-4-methylphthalide.
Resumo: | The chemical reactions carried out by microorganisms have been used as a tool in modern chemistry. This paper reports the production of mycophenolic acid and a new phthalide by the endophytic fungus Penicillium crustosum obtained from coffee seeds. The fungus was cultivated in a liquid medium for a period of seven days and after that the culture medium was divided into four treatments: A, B, C and D, to which different organic substances were added. Treatment A was maintained as the control to evaluate the occurrence of biotransformation. Organic acids were added to the culture media of treatments B (ferulic and quinic acids) and C [cinnamic and 3,4-(methylenedioxy) cinnamic acids], and caffeine was added in the treatment D. All these organic compounds were dissolved in DMSO, and the fermentation was maintained for more 13 days, totalizing 20 days. Mycophenolic acid was isolated from the culture with no added acids (treatment A). Mycophenolic acid and a new phthalide, 5-hydroxy-7-methoxy-4-methylphthalide were isolated from treatments B and C, and mycophenolic acid and caffeine (added to the culture medium) were isolated from treatment D. The structures were determined by NMR techniques and confirmed by MS and MS/MS techniques.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200487
Editor: | Academia Brasileira de Ciências
Relação: | 10.1590/S0001-37652013005000024
Formato: | text/html
Fonte: | Anais da Academia Brasileira de Ciências  v.85 n.2 2013
Fonte: | info:eu-repo/semantics/openAccess