Chemical constituents from the fermentation broth of Myceliophthora lutea ML-1 associated with Concha ostreae
In order to study the chemical constituents from the liquid culture of Myceliophthora lutea ML-1 associated with Concha ostreae,isolation and purification of the crude extract of the broth of M.lutea ML-1 were performed firstly through silica gel column chromatography,Sephadex LH-20 gel column chromatography,C18 reversed-phase column chromatography and HPLC,etc.Then the structures of obtained compounds were elucidated by modern spectroscopic techniques such as HR-MS and NMR spectroscopy and comparison with literatures.The chemical substances in the crude extract of the liquid culture of M.lutea ML-1 were also analyzed by LC-MS/MS molecular networking.Five compounds were isolated from the fermentation broth of M.lutea ML-1,which were identified as 3-methoxy-5-pentadecylphenol(1),3-methoxy-5-heptadecylphenol(2),3-methoxy-5-nonadecylphenol(3),3-methoxy-5-heneicosylphenol(4)and uracil(5),respectively.Molecular networking(MN)analysis showed that the fermentation broth of M.lutea ML-1 was rich in vari-ous chemical constituents,in addition to resorcinol compounds,it also contained alkaloids such as cyclic dipeptides,am-ides and indoles.Compounds 1-4 isolated from M.lutea ML-1 associated with Concha ostreae were 5-alkyl-3-methoxy-phenol compounds,and MN analysis result provides an idea for the subsequent directed separation of compounds.
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