大米发酵发酵青霉的四种生物碱

IF 0.9 4区化学 Q4 CHEMISTRY, MEDICINAL

Chemistry of Natural Compounds Pub Date : 2025-07-22 DOI:10.1007/s10600-025-04744-w

Lian Yang, Dong-Mei Lin, Xiu-Ming Cui, Xiao-Yan Yang

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引用次数: 0

摘要

从真菌盘尼西林（Penicillium expansum）的大米发酵中分离得到1个吡咯利西啶类生物碱（3S、4S、5R、6R）-penexpandine(1)和3个吲哚类生物碱11S-(-)- penilandine A(2)、roquefortine C(3)和roquefortine D(4)。通过核磁共振光谱数据分析并与文献资料对比，确定了它们的结构。通过综合光谱分析和电子圆二色性（ECD）计算，确定了化合物1的结构和绝对构型。最终首次确定化合物1的绝对构型为(3S,4S,5R,6R)-penexpandine。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Four Alkaloids from the Rice Fermentation of Fungus Penicillium expansum

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Four Alkaloids from the Rice Fermentation of Fungus Penicillium expansum

One pyrrolizidine alkaloid, (3S,4S,5R,6R)-penexpandine (1), and three indole alkaloids, 11S-(–)-penilloid A (2), roquefortine C (3), and roquefortine D (4), were isolated from the rice fermentation of the fungus Penicillium expansum. Their structures were established through NMR spectroscopic data analysis and comparison with reported data. The structure and absolute configuration of compound 1 were elucidated based on comprehensive spectroscopic analysis and electronic circular dichroism (ECD) calculations. Ultimately, the absolute configuration of compound 1 was determined for the first time as (3S,4S,5R,6R)-penexpandine.

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来源期刊

Chemistry of Natural Compounds 化学-有机化学

CiteScore

1.40

自引率

25.00%

发文量

265

审稿时长

7.8 months

期刊介绍： Chemistry of Natural Compounds publishes reviews and general articles about the structure of different classes of natural compounds, the chemical characteristics of botanical families, genus, and species, to establish the comparative laws and connection between physiological activity and the structure of substances.