Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200487 |
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. |
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Anais da Academia Brasileira de Ciências (Online) |
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Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosumcoffeeEndophytic fungusMycophenolic acidPenicillium crustosum5-hydroxy-7-methoxy-4-methylphthalideThe 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.Academia Brasileira de Ciências2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200487Anais da Academia Brasileira de Ciências v.85 n.2 2013reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/S0001-37652013005000024info:eu-repo/semantics/openAccessValente,Angela M.M.P.Ferreira,Antonio G.Daolio,CristinaRodrigues Filho,EdsonBoffo,Elisangela F.Souza,Antonia Q.L.Sebastianes,Fernanda L.S.Melo,Itamar S.eng2013-07-01T00:00:00Zoai:scielo:S0001-37652013000200487Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2013-07-01T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
dc.title.none.fl_str_mv |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
title |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
spellingShingle |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum Valente,Angela M.M.P. coffee Endophytic fungus Mycophenolic acid Penicillium crustosum 5-hydroxy-7-methoxy-4-methylphthalide |
title_short |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
title_full |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
title_fullStr |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
title_full_unstemmed |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
title_sort |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum |
author |
Valente,Angela M.M.P. |
author_facet |
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. |
author_role |
author |
author2 |
Ferreira,Antonio G. Daolio,Cristina Rodrigues Filho,Edson Boffo,Elisangela F. Souza,Antonia Q.L. Sebastianes,Fernanda L.S. Melo,Itamar S. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
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. |
dc.subject.por.fl_str_mv |
coffee Endophytic fungus Mycophenolic acid Penicillium crustosum 5-hydroxy-7-methoxy-4-methylphthalide |
topic |
coffee Endophytic fungus Mycophenolic acid Penicillium crustosum 5-hydroxy-7-methoxy-4-methylphthalide |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200487 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200487 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0001-37652013005000024 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.85 n.2 2013 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
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1754302859603607552 |