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

• Published in: Food science and biotechnology Vol. 25; no. 5; pp. 1259 - 1264
• Main Authors: Lee, Minji, Cho, Jeong-Yong, Lee, Yu Geon, Lee, Hyoung Jae, Lim, Seong-Il, Lee, So-Young, Nam, Young-Do, Moon, Jae-Hak
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.10.2016; Springer Nature B.V; 한국식품과학회
• Subjects: Acids; Aspergillus oryzae; Capsaicin; Carboxylic acids; Chemistry; Chemistry and Materials Science; Dihydroxybenzoic acid; Ethanol; Food Science; Ionization; Mass spectroscopy; NMR; Nuclear magnetic resonance; Nutrition; p-Hydroxybenzoic acid; Phenols; Vanillic acid; 식품과학; heptelidic acid; sesquiterpene; metabolites; phenolics; Aspergillus oryzae
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-016-0199-z

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.