Furan,phenolic, and heptelidic acid derivatives produced by <Emphasis Type="Italic">Aspergillus oryzae</Emphasis> |
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Authors: | Minji Lee Jeong-Yong Cho Yu Geon Lee Hyoung Jae Lee Seong-Il Lim So-Young Lee Young-Do Nam Jae-Hak Moon |
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Affiliation: | 1.Department of Food Science & Technology, Functional Food Research Center, and BK21 Plus Program,Chonnam National University,Gwangju,Korea;2.Division of Nutrition and Metabolism Research,Korea Food Research Institute,Sungnam, Gyeonggi,Korea |
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Abstract: | Eleven compounds, including a new sesquiterpene, were isolated from the culture medium of Aspergillus oryzae incubated with capsaicin. The structure of the new compound was determined to be 1,3,5a,6,7,8,9,9a-octahydro-9-hydroxy-9-(hydroxymethyl)-6-isopropyl-1-oxobenzoc]oxepine-4- carboxylic acid, a heptelidic acid derivative. In addition, 10 known compounds were identified, namely 5-(hydroxymethyl)-3-furancarboxylic acid (flufuran), 3-hydroxypropanoic acid, 5-(hydroxymethyl)-2- furancarboxylic acid, 2-(4-hydroxyphenyl)-ethanol, 4-hydroxybenzoic acid, vanillic acid, 3,4-dihydroxybenzoic acid, 2-furanol, hydroheptelidic acid, and trichoderonic acid A, using spectroscopic data from nuclear magnetic resonance and electrospray ionization–mass spectroscopy. |
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