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Furan, phenolic, and heptelidic acid derivatives produced by Aspergillus oryzae

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Abstract

Eleven compounds, including a new sesquiterpene, were isolated from the culture medium of Aspergillus oryzae incubated with capsaicin. The structure of the new compound was determined to be 1,3,5a,6,7,8,9,9a-octahydro-9-hydroxy-9-(hydroxymethyl)-6-isopropyl-1-oxobenzo[c]oxepine-4- carboxylic acid, a heptelidic acid derivative. In addition, 10 known compounds were identified, namely 5-(hydroxymethyl)-3-furancarboxylic acid (flufuran), 3-hydroxypropanoic acid, 5-(hydroxymethyl)-2- furancarboxylic acid, 2-(4-hydroxyphenyl)-ethanol, 4-hydroxybenzoic acid, vanillic acid, 3,4-dihydroxybenzoic acid, 2-furanol, hydroheptelidic acid, and trichoderonic acid A, using spectroscopic data from nuclear magnetic resonance and electrospray ionization–mass spectroscopy.

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Authors and Affiliations

  1. Department of Food Science & Technology, Functional Food Research Center, and BK21 Plus Program, Chonnam National University, Gwangju, 61186, Korea

    Minji Lee, Jeong-Yong Cho, Yu Geon Lee, Hyoung Jae Lee & Jae-Hak Moon

  2. Division of Nutrition and Metabolism Research, Korea Food Research Institute, Sungnam, Gyeonggi, 13539, Korea

    Seong-Il Lim, So-Young Lee & Young-Do Nam

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  1. Minji Lee
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  2. Jeong-Yong Cho
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Correspondence to Jae-Hak Moon.

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Lee, M., Cho, JY., Lee, Y.G. et al. Furan, phenolic, and heptelidic acid derivatives produced by Aspergillus oryzae . Food Sci Biotechnol 25, 1259–1264 (2016). https://doi.org/10.1007/s10068-016-0199-z

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  • DOI: https://doi.org/10.1007/s10068-016-0199-z

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