Microbial transformations of flavanone by Aspergillus niger and Penicillium chermesinum cultures |
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| Institution: | 1. Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;2. Faculty of Chemistry, University of Wrocław, F. Joliot-Curie 14, 50-383 Wroclaw, Poland;1. Departamento de Biologia, CESAM, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;2. Department of Land, Environment, Agriculture, and Forestry (TeSAF), University of Padova, Viale dell''Università 16, 35020, Legnaro, PD, Italy;3. University of Lisbon, Faculty of Sciences, Biosystems and Integrative Sciences Institute (BioISI), Campo Grande, 1749-016, Lisbon, Portugal;1. Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China;2. School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, 92182, USA;3. Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210097, China;4. Fujian Province Key Laboratory for Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, 362000, China |
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| Abstract: | As a result of biotransformation of flavanone (1) by the strain Aspergillus niger MB (being the UV mutant) and by the wild strain Penicillium chermesinum 113 the products of hydroxylation at C-6 (2) and C-4′ (5) were obtained. Additionally, three dihydrochalcones with hydroxyl groups at C-2′ (4), C-2′ and C-5′ (3) and C-2′ and C-4 (6) were formed. |
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