New secondary metabolites from the mangrove endophytic fungus Aspergillus versicolor

Publication date: August 2019Source: Phytochemistry Letters, Volume 32Author(s): Marwa Elsbaey, Chiaki Tanaka, Tomofumi MiyamotoAbstractTwo new oxoindolo diterpene epimers, anthcolorin G 1 and anthcolorin H 2, nine new meroterpenes, (7R,8R)-8-hydroxysydowic acid 4, (7S,10S)-10-hydroxy-sydowic acid 5, (7S,11R)-12-hydroxy-sydowic acid 6, (7S,11R)-12-acetoxy-sydowic acid 7, (7R,8R)-1,8-epoxy-11-hydroxy-sydonic acid 9, 7-deoxy-7,14-didehydro-11-hydroxy-sydonic acid 11, 7-deoxy-7,14-didehydro-12-acetoxy-sydonic acid 14, and (E)-7-deoxy-7,8-didehydro-12-acetoxy-sydonic acid 15, (7R)-11-hydroxy-sydonic acid methyl ester 18, and a benzoic acid derivative, isolated for the first time from a natural source, 3-hydroxy-4-(1-oxo-ethane) benzoic acid 10, in addition to twelve known compounds were isolated from the solid rice culture of the endophytic fungus Aspergillus versicolor. Their structures were determined by one- and two-dimensional NMR spectroscopy, high resolution electrospray ionization mass and circular dichroism spectra. Their cytotoxic activity was evaluated using Hela cells.Graphical abstract
Source: Phytochemistry Letters - Category: Chemistry Source Type: research

Related Links:

In this study, chemically pretreated SB was mixed with dry spent yeast (DSY) at a mass ratio of 60:40 before being fermented under solid-state fermentation (SSF) by Aspergillus niger TK1. The fermented solids at a concentration of 24 g/L (on a dry basis) was subsequently hydrolyzed to produce a hydrolysate, which was concentrated to contain 29.7 ± 0.6 g/L of reducing sugar and 585.1 ± 6.5 mg/L of free amino nitrogen. The concentrated hydrolysate was fermented by Saccharomyces cerevisiae TISTR 5339, yielding 8.98 ± 0.2 g/L of ethanol....
Source: Biochemical Engineering Journal - Category: Biochemistry Source Type: research
Publication date: Available online 15 June 2019Source: Journal of Molecular LiquidsAuthor(s): Ahmad Desoky M. Mohamad, M.J.A. Abualreish, Ahmed M. Abu-DiefAbstractThe present study focused on the measurement of the solubilities and the calculation of the chemical potentials of transfer of Co(III)-hydrazone complexes in mixtures of water and ethyl alcohol (EtOH), isopropyl alcohol (i-PrOH), or tert-butyl alcohol (t-BuOH) at 298 K, using the assumption that δm μθ Ph4As+ = δm μθ BPh4− (TATB). A comparison between the chemical potentials of transfer of Co(III)-hydrazone complex ions wi...
Source: Journal of Molecular Liquids - Category: Molecular Biology Source Type: research
Fungus ball (FB) typically affects healthy adults, and Aspergillus fumigatus is the most frequent etiologic agent: iatrogenic factors represent an important issue in FB pathogenesis. Moreover, a recent study sugg...
Source: International Journal of Implant Dentistry - Category: Dentistry Authors: Tags: Short Report Source Type: research
Publication date: Available online 8 June 2019Source: LWTAuthor(s): Kush Kumar Pandey, Shiv Kumar Sood, Surya Kant Verma, Sandeep Kumar, Suman Rani, Sangita GanguliAbstractThe aim of this study was to develop a process for utilization of paneer whey, a dairy industry waste, for fermentation and production of food grade paneer making powder with biopreservative potential. For achieving this, supplemented Paneer whey medium was fermented with Pediococcus pentosaceus NCDC273 and centrifuged to obtain fermented Paneer whey supernatant containing pediocin PA-1 (FPWSCP). FPWSCP was concentrated, dried in hot air oven to prepare ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 7 June 2019Source: LWTAuthor(s): Sofía Sampaolesi, Raúl Ricardo Gamba, Graciela Liliana De Antoni, Ángela María León PeláezAbstractBeer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the potential applications of the beer fermentation residue (BFR) as probiotic and bio-preservative were studied. Strains isolated from commercial brewing starters and BFRs were...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study examines changes in phenolic compounds and the antioxidant activity of Mexican mango seed in the bioprocess of solid-state fermentation (SSF) with the fungus Aspergillus niger GH1. The chemical composition and evaluation of mango seed as solid fermentation substrate support was also evaluated. Because of the chemical composition and the rapid growth of the fungus, mango seed is a suitable material to be used in SSF. The results showed that SSF of mango seed mobilized the polyphenolic compounds and improved the nutraceutical properties. The total phenol content in ethanol extract increased (p 
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study revealed the antioxidant and enzyme inhibitory potential of TGG isolated from a fermented extract of tannic acid. TGG may therefore serve as an antioxidant and antidiabetic ingredient in functional or medical foods.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 18 June 2019Source: Food ControlAuthor(s): An-Dong Gong, Fei-Yan Dong, Meng-Jun Hu, Xian-Wei Kong, Fen-Fen Wei, Shuang-Jun Gong, Yi-Mei Zhang, Jing-Bo Zhang, Ai-Bo Wu, Yu-Cai LiaoAbstractThe contamination of food with Aspergillus flavus and subsequent aflatoxins is considered as one of the most severe safety problems in the world. The application of microorganisms and the produced bio-active compounds is considered as the most promising method for controlling foodborne pathogens and mycotoxins contamination both in pre- and post-harvest. Vt-7, identified as Enterobacter asburiae, was able...
Source: Food Control - Category: Food Science Source Type: research
Publication date: Available online 18 June 2019Source: Journal of Microbiological MethodsAuthor(s): Hongzhi Dong, Junwei Zheng, Dou Yu, Bin Wang, Li PanAbstractAspergillus niger is an important industrial producer of enzymes due to its high capacity for producing exocellular secretory proteins. The CRISPR/Cas9 system has been developed as a genetic manipulation tool in A. niger. However, only the basic functions of the CRISPR/Cas9 system, such as codon optimization of Cas9 nucleases and promoter screening of guide RNA (gRNA) expression, have been developed in A. niger. The CRISPR/Cas9 system for manipulating large genomic ...
Source: Journal of Microbiological Methods - Category: Microbiology Source Type: research
Bone Marrow Transplantation, Published online: 20 June 2019; doi:10.1038/s41409-019-0592-3Correction to: Clinical-scale production of Aspergillus-specific T cells for the treatment of invasive aspergillosis in the immunocompromised host
Source: Bone Marrow Transplantation - Category: Hematology Authors: Source Type: research
More News: Aspergillus | Chemistry