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A New Dihydroisocoumarin Derivative from the Extract of the Fungus Monascus-Fermented Rice

Author:
Cheng, Ming-Jen, Chan, Hing-Yuen, Wu, Ming-Der, Cheng, Yen-Chen, Chen, Jih-Jung, Hsu, Yu-Ming, Chen, Ih-Sheng, Yuan, Gwo-Fang
Source:
Chemistry of natural compounds 2017 v.53 no.5 pp. 856-859
ISSN:
0009-3130
Subject:
Monascus, fungi, isocoumarins, mutants, nuclear magnetic resonance spectroscopy, red yeast rice
Abstract:
Examination of the EtOAc-soluble fraction from a 70% ethanolic extract of red yeast rice fermented with the yellow mutant of the fungus Monascus sp. (Eurotiaceae) yielded a new dihydroisocoumarin derivative, monascusmellein (1). The structure of compound 1 was determined by spectroscopic methods, including UV, IR, HR-ESI-MS, and extensive 1D and 2D NMR analysis.
Agid:
5827522