Valente Angela M M P, Ferreira Antonio G, Daolio Cristina, Rodrigues Filho Edson, Boffo Elisangela F, Souza Antonia Q L, Sebastianes Fernanda L S, Melo Itamar S
Embrapa Meio Ambiente, Laboratório de Microbiologia Ambiental, Jaguariúna, SP, Brasil.
An Acad Bras Cienc. 2013 Apr-Jun;85(2):487-96. doi: 10.1590/S0001-37652013005000024. Epub 2013 Jun 17.
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 confirmed by MS and MS/MS techniques.
微生物进行的化学反应已被用作现代化学中的一种工具。本文报道了从咖啡种子中分离得到的内生真菌 crustosum 青霉产生麦考酚酸和一种新的苯酞。该真菌在液体培养基中培养7天，之后将培养基分为四个处理组：A、B、C和D，并向其中添加不同的有机物质。处理组A作为对照以评估生物转化的发生情况。向处理组B（阿魏酸和奎尼酸）和C（肉桂酸和3,4-亚甲二氧基肉桂酸）的培养基中添加有机酸，并在处理组D中添加咖啡因。所有这些有机化合物均溶解于二甲基亚砜中，并将发酵再维持13天，总计20天。从未添加酸的培养物（处理组A）中分离出麦考酚酸。从处理组B和C中分离出麦考酚酸和一种新的苯酞，即5-羟基-7-甲氧基-4-甲基苯酞，从处理组D中分离出麦考酚酸和咖啡因（添加到培养基中的）。通过核磁共振技术确定结构，并通过质谱和串联质谱技术进行确认。
