Roquefortine C

Roquefortine C
Names
	Preferred IUPAC name (3E,5aS,10bR,11aS)-3--10b-(2-methylbut-3-en-2-yl)-6,10b,11,11a-tetrahydro-2H-pyrazinopyrroloindole-1,4(3H,5aH)-dione
Identifiers
CAS Number	58735-64-1 [PubChem];
3D model (JSmol)	Interactive image;
ChEMBL	ChEMBL517788;
ChemSpider	10246629 ;
PubChem CID	21608802;
UNII	4VW6U94XFK ;
CompTox Dashboard (EPA)	DTXSID20891816 ;
	InChI InChI=1S/C22H23N5O2/c1-4-21(2,3)22-10-17-18(28)25-16(9-13-11-23-12-24-13)19(29)27(17)20(22)26-15-8-6-5-7-14(15)22/h4-9,11-12,17,20,26H,1,10H2,2-3H3,(H,23,24)(H,25,28)/b16-9+/t17-,20-,22+/m0/s1 Key: SPWSUFUPTSJWNG-JJUKSXGLSA-N ; InChI=1/C22H23N5O2/c1-4-21(2,3)22-10-17-18(28)25-16(9-13-11-23-12-24-13)19(29)27(17)20(22)26-15-8-6-5-7-14(15)22/h4-9,11-12,17,20,26H,1,10H2,2-3H3,(H,23,24)(H,25,28)/b16-9+/t17-,20-,22+/m0/s1 Key: SPWSUFUPTSJWNG-JJUKSXGLBA;
	SMILES CC(C)(C=C)12C3C(=O)N/C(=C/c4cnc4)/C(=O)N31Nc5c2cccc5;
Properties
Chemical formula	C22H23N5O2
Molar mass	389.5 g/mol
Appearance	White to off-white solid
Solubility in water	Soluble in ethanol, methanol, DMF or DMSO
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). verify (what is ?) Infobox references

Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines^[1] produced by various fungi, particularly species from the genus Penicillium.^[2] It was first isolated from a strain of Penicillium roqueforti, a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses, Roquefort, Danish Blue, Stilton and Gorgonzola.

Roquefortine C is a cyclodipeptide mycotoxin derived from the diketopiperazine cyclo(Trp-dehydro-His) and is a relatively common fungal metabolite produced by a number of Penicillium species. It is also considered one of the most important fungal contaminants of carbonated beverages, beer, wine, meats, cheese and bread.^[3] At high doses roquefortine C is classified as a toxic compound.^[4] Although it is a potent neurotoxin^[5]^[6] at high doses, at low concentrations of 0.05 to 1.47 mg/kg that occur in domestic cheeses, it was found to be "safe for the consumer".^[7] The mechanisms underlying its toxicity and metabolism have been investigated by studying its interaction with mammalian cytochrome P450 enzymes.^[4] In addition to these toxic properties, roquefortine C reportedly possesses bacteriostatic activity against gram-positive bacteria,^[8] but only in those organisms containing haemoproteins.^[4]^[9]

Roquefortine C contains the unusual E-dehydrohistidine moiety, a system that typically undergoes facile isomerization under acidic, basic, or photochemical conditions to isoroquefortine C, the 3,12 double-bond Z-isomer of roquefortine C.^[10]

However isoroquefortine C is not a natural product and in contrast to roquefortine C does not bind iron. Both have been synthesised.^[10]

Related compounds

References

^ Borthwick AD (2012). "2,5-Diketopiperazines: Synthesis, Reactions, Medicinal Chemistry, and Bioactive Natural Products". Chemical Reviews. 112 (7): 3641–3716. doi:10.1021/cr200398y. PMID 22575049.
^ Kokkonen M, Jestoi M, Rizzo A (2005). "The effect of substrate on mycotoxin production of selected Penicillium strains". International Journal of Food Microbiology. 99 (2): 207–14. doi:10.1016/j.ijfoodmicro.2004.08.014. PMID 15734568.
^ Borthwick AD, Da Costa NC (2017). "2,5-Diketopiperazines in Food and Beverages: Taste and Bioactivity". Critical Reviews in Food Science and Nutrition. 57 (4): 718–742. doi:10.1080/10408398.2014.911142. PMID 25629623. S2CID 1334464.
^ ^a ^b ^c Aninat C, Hayashi Y, André F, Delaforge M (July 2001). "Molecular requirements for inhibition of cytochrome P450 activities by roquefortine". Chemical Research in Toxicology. 14 (9): 1259–1265. doi:10.1021/tx015512l. PMID 11559041.
^ SCBT. "Roquefortine - A potent neurotoxin produced most notably by Penicillium species". {{cite journal}}: Cite journal requires |journal= (help)
^ EPA. "Penicillium roqueforti Final Risk Assessment". {{cite journal}}: Cite journal requires |journal= (help)
^ Finoli C, Vecchio A, Galli A, Dragoni I (February 2001). "Roquefortine C occurrence in blue cheese". J. Food Prot. 64 (2): 246–51. doi:10.4315/0362-028x-64.2.246. PMID 11271775.
^ Kopp-Holtwiesche B, Rehm HJ (December 1989). "Antimicrobial action of roquefortine". Journal of Environmental Pathology, Toxicology and Oncology. 10 (1–2): 41–44. PMID 2231314.
^ Aninat C, Andre F, Delaforge M (April 2005). "Oxidative metabolism by P450 and function coupling to efflux systems: modulation of mycotoxin toxicity". Food Additives and Contaminants. 22 (4): 361–368. doi:10.1080/02652030500073287. PMID 16019806. S2CID 9880652.
^ ^a ^b Shangguan N, Hehre WJ, Ohlinger WS, Beavers MP, Joullie MM (April 2008). "The total synthesis of roquefortine C and a rationale for the thermodynamic stability of isoroquefortine C over roquefortine C". Journal of the American Chemical Society. 130 (19): 6281–6287. doi:10.1021/ja800067q. PMID 18412344.

External links

Roquefortine C on https://www.scbt.com

Zdroj:https://en.wikipedia.org?pojem=Roquefortine_C
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[1] Borthwick AD (2012). "2,5-Diketopiperazines: Synthesis, Reactions, Medicinal Chemistry, and Bioactive Natural Products". Chemical Reviews. 112 (7): 3641–3716. doi:10.1021/cr200398y. PMID 22575049.

[pmid15734568-2] Kokkonen M, Jestoi M, Rizzo A (2005). "The effect of substrate on mycotoxin production of selected Penicillium strains". International Journal of Food Microbiology. 99 (2): 207–14. doi:10.1016/j.ijfoodmicro.2004.08.014. PMID 15734568.

[pmid25629623-3] Borthwick AD, Da Costa NC (2017). "2,5-Diketopiperazines in Food and Beverages: Taste and Bioactivity". Critical Reviews in Food Science and Nutrition. 57 (4): 718–742. doi:10.1080/10408398.2014.911142. PMID 25629623. S2CID 1334464.

[pmid111559041-4] Aninat C, Hayashi Y, André F, Delaforge M (July 2001). "Molecular requirements for inhibition of cytochrome P450 activities by roquefortine". Chemical Research in Toxicology. 14 (9): 1259–1265. doi:10.1021/tx015512l. PMID 11559041.

[5] SCBT. "Roquefortine - A potent neurotoxin produced most notably by Penicillium species". {{cite journal}}: Cite journal requires |journal= (help)

[6] EPA. "Penicillium roqueforti Final Risk Assessment". {{cite journal}}: Cite journal requires |journal= (help)

[7] Finoli C, Vecchio A, Galli A, Dragoni I (February 2001). "Roquefortine C occurrence in blue cheese". J. Food Prot. 64 (2): 246–51. doi:10.4315/0362-028x-64.2.246. PMID 11271775.

[pmid2231314-8] Kopp-Holtwiesche B, Rehm HJ (December 1989). "Antimicrobial action of roquefortine". Journal of Environmental Pathology, Toxicology and Oncology. 10 (1–2): 41–44. PMID 2231314.

[pmid16019806-9] Aninat C, Andre F, Delaforge M (April 2005). "Oxidative metabolism by P450 and function coupling to efflux systems: modulation of mycotoxin toxicity". Food Additives and Contaminants. 22 (4): 361–368. doi:10.1080/02652030500073287. PMID 16019806. S2CID 9880652.

[pmid18412344-10] Shangguan N, Hehre WJ, Ohlinger WS, Beavers MP, Joullie MM (April 2008). "The total synthesis of roquefortine C and a rationale for the thermodynamic stability of isoroquefortine C over roquefortine C". Journal of the American Chemical Society. 130 (19): 6281–6287. doi:10.1021/ja800067q. PMID 18412344.

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