Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms

Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valde...

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Published inJournal of fungi (Basel) Vol. 9; no. 4; p. 459
Main Authors Chávez, Renato, Vaca, Inmaculada, García-Estrada, Carlos
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 10.04.2023
MDPI
Subjects
Acids
andrastin
Aroma
Biosynthesis
blue cheese
Cheese
Fungi
Gene clusters
Metabolism
Metabolites
Microorganisms
Mold
Mycophenolic acid
Natural products
Penicillium roqueforti
PR-toxin
Review
roquefortine
secondary metabolism
Secondary metabolites
Taxonomy
United States > US
Penicillium roqueforti
annullins
festuclavine
secondary metabolism
mycophenolic acid
blue cheese
isofumigaclavine
PR-toxin
roquefortine
andrastin
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Abstract Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
AbstractList Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti , which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti , as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by P. roqueforti, as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
Filamentous fungi are an important source of natural products. The mold , which is well-known for being responsible for the characteristic texture, blue-green spots, and aroma of the so-called blue-veined cheeses (French Bleu, Roquefort, Gorgonzola, Stilton, Cabrales, and Valdeón, among others), is able to synthesize different secondary metabolites, including andrastins and mycophenolic acid, as well as several mycotoxins, such as Roquefortines C and D, PR-toxin and eremofortins, Isofumigaclavines A and B, festuclavine, and Annullatins D and F. This review provides a detailed description of the biosynthetic gene clusters and pathways of the main secondary metabolites produced by , as well as an overview of the regulatory mechanisms controlling secondary metabolism in this filamentous fungus.
Author Chávez, Renato
García-Estrada, Carlos
Vaca, Inmaculada
AuthorAffiliation 1 Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Santiago 9170022, Chile
2 Departamento de Química, Facultad de Ciencias, Universidad de Chile, Santiago 7800003, Chile
3 Departamento de Ciencias Biomédicas, Facultad de Veterinaria, Campus de Vegazana, Universidad de León, 24071 León, Spain
AuthorAffiliation_xml – name: 1 Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Santiago 9170022, Chile
– name: 3 Departamento de Ciencias Biomédicas, Facultad de Veterinaria, Campus de Vegazana, Universidad de León, 24071 León, Spain
– name: 2 Departamento de Química, Facultad de Ciencias, Universidad de Chile, Santiago 7800003, Chile
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  surname: Chávez
  fullname: Chávez, Renato
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  surname: Vaca
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/37108913$$D View this record in MEDLINE/PubMed
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Issue 4
Keywords Penicillium roqueforti
annullins
festuclavine
secondary metabolism
mycophenolic acid
blue cheese
isofumigaclavine
PR-toxin
roquefortine
andrastin
Language English
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Snippet Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti, which is well-known for being responsible for the...
Filamentous fungi are an important source of natural products. The mold , which is well-known for being responsible for the characteristic texture, blue-green...
Filamentous fungi are an important source of natural products. The mold Penicillium roqueforti , which is well-known for being responsible for the...
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SubjectTerms Acids
andrastin
Aroma
Biosynthesis
blue cheese
Cheese
Fungi
Gene clusters
Metabolism
Metabolites
Microorganisms
Mold
Mycophenolic acid
Natural products
Penicillium roqueforti
PR-toxin
Review
roquefortine
secondary metabolism
Secondary metabolites
Taxonomy
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Title Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms
URI https://www.ncbi.nlm.nih.gov/pubmed/37108913
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Volume 9
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