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dc.contributor.authorVALENTE, A. M. M. P.pt_BR
dc.contributor.authorFERREIRA, A. G.pt_BR
dc.contributor.authorDAOLIO, C.pt_BR
dc.contributor.authorRODRIGUES FILHO, E.pt_BR
dc.contributor.authorBOFFO, E. F.pt_BR
dc.contributor.authorSOUZA, A. A. dept_BR
dc.contributor.authorSEBASTIANES, F. L. Spt_BR
dc.contributor.authorMELO, I. S. dept_BR
dc.date.accessioned2013-09-30T11:11:11Zpt_BR
dc.date.available2013-09-30T11:11:11Zpt_BR
dc.date.created2013-09-30pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationAnais da Academia Brasileira de Ciências, Rio de Janeiro, v. 85, n. 2, p. 487-496, 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/967444pt_BR
dc.descriptionThe 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 confi rmed by MS and MS/MS techniquespt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subject5-hydroxy-7-methoxy- 4-methylphthalidept_BR
dc.subjectEndophytic funguspt_BR
dc.subjectMycophenolic acidpt_BR
dc.titleProduction of 5-hydroxy-7-methoxy-4-methylphthalide in a culture of Penicillium crustosum.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2013-09-30T11:11:11Zpt_BR
dc.subject.thesagroFungopt_BR
dc.subject.thesagroCafépt_BR
dc.subject.thesagroSementept_BR
dc.subject.nalthesaurusCoffee beanspt_BR
dc.subject.nalthesaurusPenicillium crustosumpt_BR
dc.subject.nalthesaurusSeed-borne fungipt_BR
dc.subject.nalthesaurusIsolation techniquespt_BR
riaa.ainfo.id967444pt_BR
riaa.ainfo.lastupdate2021-02-05 -02:00:00pt_BR
dc.contributor.institutionANGELA M.M.P. VALENTE, CNPMAeng
dc.contributor.institutionANTONIO G. FERREIRA, UFSCareng
dc.contributor.institutionCRISTINA DAOLIO, UFSCareng
dc.contributor.institutionEDSON RODRIGUES FILHO, UFSCareng
dc.contributor.institutionELISANGELA F. BOFFO, UFBAeng
dc.contributor.institutionANTONIA Q.L. SOUZA, UFAMeng
dc.contributor.institutionFERNANDA L.S. SEBASTIANES, USPeng
dc.contributor.institutionITAMAR SOARES DE MELO, CNPMA.eng
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