Molyneux Russell J, Mahoney Noreen, Bayman Paul, Wong Rosalind Y, Meyer Kenneth, Irelan Nancy
Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, USA.
J Agric Food Chem. 2002 Mar 13;50(6):1393-9. doi: 10.1021/jf011215a.
The production of acetylenic phenol metabolites in vitro by three strains of the ascomycete Eutypa lata, the causative agent of dying-arm disease in grapevines, has been investigated. Metabolite composition and yields differed significantly between strains and with growth medium but usually reached a maximum after 24-30 days of fungal growth. A general method for the analysis and identification of metabolites by gas chromatography/mass spectrometry of their trimethylsilyl ether derivatives was developed and individual compounds were quantitated by analytical high-performance liquid chromatography (HPLC) and separated by preparative HPLC. The phenolic aldehyde, eutypine (1), reported to be the grape phytotoxin, occurred in only one of the strains examined whereas the primary metabolite was the corresponding alcohol, eutypinol (2), the presumptive detoxification product. A novel metabolite was isolated as a major constituent, together with a minor component, and their structures were established by spectroscopic methods as a methoxyquinol, named eulatinol (4), and a chromene analog (9) of 2, respectively. The evidence suggests that 1 is not solely responsible for phytotoxicity in grapevines but that dying-arm disease may result from a suite of compounds elaborated by the fungus, with the composition dependent on fungal strain and nutritional source.
对三种子囊菌葡萄座腔菌（Eutypa lata）菌株在体外产生炔酚代谢物的情况进行了研究，该菌是葡萄藤上死臂病的病原体。菌株之间以及生长培养基不同，代谢物的组成和产量差异显著，但通常在真菌生长24 - 30天后达到最大值。开发了一种通过气相色谱/质谱分析其三甲基硅醚衍生物来分析和鉴定代谢物的通用方法，通过分析型高效液相色谱（HPLC）对单个化合物进行定量，并通过制备型HPLC进行分离。据报道为葡萄植物毒素的酚醛类物质葡萄座腔菌素（1）仅在所检测的一种菌株中出现，而主要代谢物是相应的醇类物质葡萄座腔菌醇（2），即推测的解毒产物。分离出一种新的代谢物作为主要成分，还有一种次要成分，通过光谱方法确定它们的结构分别为甲氧基喹啉，命名为葡萄座腔菌醇（4），以及2的一种色烯类似物（9）。证据表明，1并非葡萄藤中毒性的唯一原因，死臂病可能是由该真菌产生的一系列化合物导致的，其组成取决于真菌菌株和营养来源。
