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Additional new natural products produced by Lentinus strigellus: a biotechnological approach

Author:
Julca-Canto, María, Aguilar-Pérez, Madelaine M., Rios, Nivia, Sousa, João Paulo B., Cubilla-Rios, Luis
Source:
Tetrahedron letters 2016 v.57 pp. 650-653
ISSN:
0040-4039
Subject:
Lentinus, calcium chloride, chemical reactions, chemical structure, elicitors, fungi, organic compounds, pH, spectroscopy
Abstract:
Lentinus strigellus is an edible macrofungus, which has been suggested to have medicinal uses. We report the isolation and structure elucidation of four new natural products 1–3 and 5 from L. strigellus cultured on Sabouraud dextrose agar, using CaCl2 as an elicitor and a pH of 4.6; the culture was incubated at 26°C for 15days. We also report the first isolation of compound 4 from a fungus. These chemical structures were determined by extensive spectroscopic analyses. Compounds 1–4 are benzopyran derivatives and 5 belongs to the isopanepoxydone family.
Agid:
5292709