Talaromycolides A鈥揅, Novel Phenyl-Substituted Phthalides Isolated from the Green Chinese Onion-Derived Fungus Talaromyces pinophilus AF-02

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• 作者：Ming-Ming Zhai ; Hai-Tao Niu ; Jie Li ; Hui Xiao ; Yan-Ping Shi ; Duo-Long Di ; Phillip Crews ; Quan-Xiang Wu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：November 4, 2015
• 年：2015
• 卷：63
• 期：43
• 页码：9558-9564
• 全文大小：321K
• ISSN：1520-5118

文摘

The green Chinese onion (Allium fistulosum L.), which is widely cultivated and has been naturalized in many places, is an important spice and vegetable in East and Southeast Asia. It is used to treat the common cold in China. In the ongoing search for antibacterial activity in fungi derived from natural, pungently scented vegetables, the secondary metabolites of Talaromyces pinophilus AF-02, which was isolated from the stem of the green Chinese onion, were investigated. The genus Talaromyces (Trichocomaceae) is an important fungal genus because of its ubiquity and the role of many of its species in food and agriculture production. Three new phthalide derivatives, talaromycolides A鈥揅, 1鈥?b>3; a new long-chain dicarboxylic acid, 11; and 12 known compounds were isolated from methanolic extracts of this fungus. Their structures were determined via extensive NMR, HR-ESI-MS, and CD spectroscopic analyses. Compounds 1鈥?b>3 are rare phthalide derivatives with a novel linkage position between the phenyl and phthalide moieties. The biological properties of 1鈥?b>16 were evaluated using six different bacteria, and 1鈥?b>3, 5, and 11 exhibited significant antibacterial activity in response to some of the tested strains.