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: 4-hydroxybenzoic acid; Acids; Aspergillus oryzae; Capsaicin; Carboxylic acids; Chemistry; Chemistry and Materials Science; culture media; Dihydroxybenzoic acid; Ethanol; Food Science; Ionization; Mass spectroscopy; NMR; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; Nutrition; p-Hydroxybenzoic acid; Phenols; sesquiterpenoids; spectral analysis; Vanillic acid; 식품과학; heptelidic acid; sesquiterpene; metabolites; phenolics; Aspergillus oryzae

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...