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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
30/09/2013 |
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Data da última atualização: |
05/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VALENTE, A. M. M. P.; FERREIRA, A. G.; DAOLIO, C.; RODRIGUES FILHO, E.; BOFFO, E. F.; SOUZA, A. A. de; SEBASTIANES, F. L. S; MELO, I. S. de. |
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Afiliação: |
ANGELA M.M.P. VALENTE, CNPMA; ANTONIO G. FERREIRA, UFSCar; CRISTINA DAOLIO, UFSCar; EDSON RODRIGUES FILHO, UFSCar; ELISANGELA F. BOFFO, UFBA; ANTONIA Q.L. SOUZA, UFAM; FERNANDA L.S. SEBASTIANES, USP; ITAMAR SOARES DE MELO, CNPMA. |
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Título: |
Production of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 85, n. 2, p. 487-496, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
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 confi rmed by MS and MS/MS techniques |
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Palavras-Chave: |
5-hydroxy-7-methoxy- 4-methylphthalide; Endophytic fungus; Mycophenolic acid. |
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Thesagro: |
Café; Fungo; Semente. |
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Thesaurus Nal: |
Coffee beans; Isolation techniques; Penicillium crustosum; Seed-borne fungi. |
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Categoria do assunto: |
S Ciências Biológicas |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/90284/1/2013AP21.pdf
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Marc: |
LEADER 02232naa a2200325 a 4500
001 1967444
005 2021-02-05
008 2013 bl uuuu u00u1 u #d
100 1 $aVALENTE, A. M. M. P.
245 $aProduction of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum.$h[electronic resource]
260 $c2013
520 $aThe 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 confi rmed by MS and MS/MS techniques
650 $aCoffee beans
650 $aIsolation techniques
650 $aPenicillium crustosum
650 $aSeed-borne fungi
650 $aCafé
650 $aFungo
650 $aSemente
653 $a5-hydroxy-7-methoxy- 4-methylphthalide
653 $aEndophytic fungus
653 $aMycophenolic acid
700 1 $aFERREIRA, A. G.
700 1 $aDAOLIO, C.
700 1 $aRODRIGUES FILHO, E.
700 1 $aBOFFO, E. F.
700 1 $aSOUZA, A. A. de
700 1 $aSEBASTIANES, F. L. S
700 1 $aMELO, I. S. de
773 $tAnais da Academia Brasileira de Ciências, Rio de Janeiro$gv. 85, n. 2, p. 487-496, 2013.
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Embrapa Meio Ambiente (CNPMA) |
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| 2. |  | PINTO, D. M.; RODRIGUES, G. S.; CASTRO, G. S. A.; VILELA, G. F.; MENDES, A. M.; NOGUEIRA JUNIOR, L. R.; BOGIANI, J. C.; ROCHA, J. D.; BERTIN, P. R. B.; DRUCKER, D. P.; SIMÕES, M.; ESQUERDO, J. C. D. M.; CUSTODIO, D. de O.; RASCHE, F.; DART, R. de O.; CAMPOS, G. A. DE. GEOINFO: impactos sociais do repositório de dados de pesquisa da EMBRAPA. Páginas a&b: arquivos e biblioteca, p. 145-149, 2021. Série 3. Número especial da 11ª Conferência Luso-Brasileira de Ciência Aberta, Braga, out. 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
| Biblioteca(s): Embrapa Agricultura Digital; Embrapa Meio Ambiente; Embrapa Solos; Embrapa Territorial. |
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