Formation of Azaphilone Pigments and Monasnicotinic Acid by the Fungus

Aspergillus cavernicola antifungal activity azaphilone compounds cis-cavernamine fermentation conditions monasnicotinic acid

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
15 Jun 2022
Historique:
pubmed: 2 6 2022
medline: 18 6 2022
entrez: 1 6 2022
Statut: ppublish

Résumé

Due to the ever-increasing demand for healthy and safe food, much attention has been gained by natural food colorants. This study showed the culture fluid extract of the fungus

Identifiants

pubmed: 35649262
doi: 10.1021/acs.jafc.2c01952
doi:

Substances chimiques

Benzopyrans 0
Pigments, Biological 0
Plant Extracts 0
azaphilone 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

7122-7129

Auteurs

Tatiana V Antipova (TV)

FSBIS FRC Pushchino Scientific Centre of Biological Research, Russian Academy of Sciences, G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms RAS, Pushchino 142290, Russian Federation.

Valentina Zhelifonova (V)

FSBIS FRC Pushchino Scientific Centre of Biological Research, Russian Academy of Sciences, G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms RAS, Pushchino 142290, Russian Federation.

Kirill V Zaitsev (KV)

Department of Chemistry, Moscow State University, Moscow 119991, Russian Federation.

Alexander Zherebker (A)

Skolkovo Institute of Science and Technology, Moscow 121205, Russian Federation.

Boris Baskunov (B)

FSBIS FRC Pushchino Scientific Centre of Biological Research, Russian Academy of Sciences, G. K. Skryabin Institute of Biochemistry and Physiology of Microorganisms RAS, Pushchino 142290, Russian Federation.

Yuri F Oprunenko (YF)

Department of Chemistry, Moscow State University, Moscow 119991, Russian Federation.

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Classifications MeSH