海绵亚拟虾炭黑曲霉的化学成分研究

IF 0.8 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-08-01 DOI:10.55251/jmbfs.9467

Muhammad Syahrur Ramadhan, Riga Riga, E. Hakim

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引用次数: 0

摘要

从海绵中分离得到一种内生真菌，经鉴定为炭黑曲霉。从真菌a . carbonarius的植物化学研究中分离到4个化合物(1-4)，其中化合物1为新的异香豆素衍生物(R)-6-羟基-3-(1-羟基丙烷-2-基)-8-甲氧基异香豆素。其余(化合物2-4)为已知化合物。采用真空液相色谱法对这些化合物进行分离。利用NMR和HR-ESI-MS对化合物进行了结构分析和鉴定。所有分离的化合物(1-4)对5种细菌的抗菌活性进行了测试，对所有被测试的微生物均显示无活性。

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CHEMICAL CONSTITUENTS OF Aspergillus carbonarius ISOLATED FROM MARINE SPONGE Aaptos suberitoides

An endophytic fungus identified as Aspergillus carbonarius was obtained from from sea sponge Aaptos suberitioides. Phytochemical study of fungal A. carbonarius led to the isolation of four compounds (1-4) of which compound 1 was a new isocoumarin derivative, (R)-6-hydroxy-3-(1-hydroxypropan-2-yl)-8-methoxyisocoumarin. The others (compounds 2-4) were the known compounds. Isolation of these compounds was performed using vacuum liquid dan column chromatography. The structure elucidation and identification of these compounds were conducted with the help of NMR and HR-ESI-MS spectroscopic data. All isolated compounds (1-4) were tested for their antibacterial activity against five bacterial strains and displayed inactive activity against all tested microorganisms.

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来源期刊

Journal of microbiology, biotechnology and food sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.90

自引率

0.00%

发文量

156

审稿时长

8 weeks

期刊介绍： The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.