| Title: | Chemical constituents of the fermentation broth of the marine-derived fungus Penicillium roqueforti |
| Author(s): | Mioso R; Marante FJ; Laguna IH; |
| Address: | "Biotechnology Center - CBIOTEC, Universidade Federal da Paraiba - UFPB, Campus I - Cidade Universitaria, 58051-900 Joao Pessoa, Paraiba, Brazil. Electronic address: rmioso@ltf.ufpb.br. Department of Chemistry, Universidad de Las Palmas de Gran Canaria - ULPGC, Campus Universitario de Tafira - Edificio de Ciencias Basicas, 35017 Gran Canaria, Spain. Electronic address: ftoledo@dqui.ulpgc.es. Department of Biology, Universidad de Las Palmas de Gran Canaria - ULPGC, Campus Universitario de Tafira - Edificio de Ciencias Basicas, 35017 Gran Canaria, Spain. Electronic address: irmagallotia@hotmail.com" |
| DOI: | 10.1016/j.riam.2014.01.004 |
| ISSN/ISBN: | 2173-9188 (Electronic) 1130-1406 (Linking) |
| Abstract: | "BACKGROUND: The filamentous fungus Penicillium roqueforti is a well-known multifunctional cell factory of high added-value biomolecules. AIMS: The objective of this work was to carry out a detailed analysis of the metabolites present in the culture broth of a new marine-derived Penicillium roqueforti strain isolated in the Canary Islands, Spain. METHODS: The fungal biomass production was carried out in liquid-state fermentation, and after 10-12 days of incubation at 22-25 degrees C, the supernatant mycelia was separated by filtration, and the culture broth (12l) was stored in a refrigerator at 4 degrees C for a subsequent liquid-liquid extraction with dichloromethane (3x), in accordance with the modified Kupchan method. The volatile and semi-volatile organic compounds were separated by chromatography and analyzed using GC-MS and NMR spectroscopy analyses. RESULTS: Several volatile organic compounds involved in the fatty acid pathway were identified: a terpenoid, a cyclic dipeptide, phthalates, and an alkyl adipate. In addition, three categories of non-volatile compounds (alkanes, fatty acids and 1-alkanols) were identified by spectroscopy. The results show that the fermented broth of this fungal strain has no mycotoxins under the culture conditions applied. CONCLUSIONS: It is hoped that this chemo-specific information will offer critical input for improving the biotechnological applications of this filamentous fungus" |
| Keywords: | Biological Products/*analysis Culture Media/*chemistry *Fermentation *Penicillium/metabolism Water Microbiology Caldo fermentado Caracterizacion quimica Chemical characterization Fermented broth Hongo de origen marino Marine-derived fungus Metabolites Met; |
| Notes: | "MedlineMioso, Roberto Marante, Francisco Javier Toledo Laguna, Irma Herrera Bravo de eng Research Support, Non-U.S. Gov't Spain 2014/05/27 Rev Iberoam Micol. 2015 Jul-Sep; 32(3):147-52. doi: 10.1016/j.riam.2014.01.004. Epub 2014 May 21" |
