Esmaeili Akbar, Moazami Nasrin, Rustaiyan Abdolhossein
Department of Chemical Engineering, Islamic Azad University, Tehran, Iran.
Pak J Pharm Sci. 2012 Jan;25(1):155-9.
Terpenes are present in the essential oils obtained from herbs and spices. They are produced by these plant species as a chemical defense mechanism against phytopathogenic microorganisms. Therefore, terpenes have attracted great attention in the food industry, e.g., they have been used in foods such as cheese as natural preservatives to prevent fungal growth. Herein, we describe the microbial transformation of onopordopicrin (1) by Aspergillus niger. Four product 11α H-dihydroonopordopicrin (2), 11β H-dihydroonopordopicrin (3), 3β-hydroxy-11β H-dihydroonopordopicrin (4), and 14-hydroxy-11β H-dihydroonopordopicrin (5) were obtained. Their structures were identified on the basis of chemical and spectroscopic data. All the four compounds were novel.
萜类化合物存在于从草药和香料中提取的香精油中。这些植物物种产生萜类化合物作为对抗植物病原微生物的化学防御机制。因此，萜类化合物在食品工业中引起了极大关注，例如，它们已被用作奶酪等食品中的天然防腐剂以防止真菌生长。在此，我们描述了黑曲霉对苦艾素（1）的微生物转化。获得了四种产物，即11α-H-二氢苦艾素（2）、11β-H-二氢苦艾素（3）、3β-羟基-11β-H-二氢苦艾素（4）和14-羟基-11β-H-二氢苦艾素（5）。根据化学和光谱数据确定了它们的结构。所有这四种化合物都是新的。
