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Abstract
Arahypin-16 (1), a new prenylated resveratrol with a unique dihydrobenzofuran ring, has been isolated as a microbial metabolite of resveratrol (2) from whole-cell fermentation of Aspergillus sp. SCSIOW2. The stereochemistry of 1 was determined by ECD calculations. 1 showed about half of the extracellular radical scavenging effect (IC50 = 161.4 μM) compared with resveratrol (IC50 = 80.5 μM), while on biomembranes it exhibited the same range of protection effects against free radicals generated from AAPH (IC50 = 78.6 μM and 87.9 μM).
Highlights
Resveratrol is well known for the potential effects on coronary heart disease observed among wine drinkers [1]
A total of 21 fungi strains were screened for their ability to biotransform resveratrol
SCSIOW2 was the only basis of comparative HPLC analyses of test cultures and controls, Aspergillus sp
Summary
Resveratrol is well known for the potential effects on coronary heart disease observed among wine drinkers [1]. Chemo-enzymatic syntheses using enzymes or whole cells were used for the synthesis of prenylated aromatic components. This type reactions are usually regioselective, stereoselective and occur under mild conditions, the introduction of prenyl groups into target compounds by the use of microorganisms represents an attractive alternative to conventional. A series of prenylated resveratrols have not beenresveratrols previously which reported from has been reported isolated chemical synthesis [7,8]. Awhich series of prenylated have notpeanuts been previously from peanut seeds challenged by different fungi These new compounds were considered to play a from peanuts has been isolated from peanut seeds challenged by different fungi.
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