Labelled acetone and levulinic acid are formed when [<sup>14</sup>C]acetate is being converted to mycophenolic acid in <i>Penicillium brevicompactum</i>
作者:Carter P. Nulton、Iain M. Campbell
DOI:10.1139/m78-036
日期:1978.2.1
Evidence is presented that is compatible with the hypothesis that the farnesyl unit involved in the biosynthesis of mycophenolicacid in Penicilliumbrevicompactum is degraded by two successive oxidative cleavages at the double bonds distal from the phthalide nucleus. Acetone and levulinic acid are two non-aromatic degradation products.
Mycophenolicacid (MPA) from filamentous fungi is the first natural product antibiotic to be isolated and crystallized, and a first-line immunosuppressive drug for organ transplantations and autoimmune diseases. However, some key biosynthetic mechanisms of such an old and important molecule have remained unclear. Here, we elucidate the MPA biosynthetic pathway that features both compartmentalized enzymatic