Fungal Partially Reducing Polyketides and Related Natural Products From Aspergillus, Penicillium, and Talaromyces

Jens Christian Frisvad*, Thomas Isbrandt, Thomas Ostenfeld Larsen

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearch

Abstract

Filamentous fungi such in the genera Aspergillus, Penicillium, and Talaromyces are some of the most important fungi to our society. Species in these genera represent both famous food spoilers and mycotoxin producers, and at the same time species used by the biotech and food industry as workhorses for enzyme production and as starter cultures. In general, filamentous fungi are capable of biosynthesizing an enormous diversity of natural products. The first part of this article will highlight some of the most important polyketides and terpenoids produced by these fungi, followed by a smaller section on how these compounds are analyzed especially by liquid chromatography coupled to mass spectrometry. The last part of the article gives examples on how partially reduced polyketides, such as the mycotoxins patulin and citrinin are biosynthesized, as well as examples of how structurally similar compounds are initially biosynthesized by non-reducing polyketides followed by few tailoring enzymatic reductions.
Original languageEnglish
Title of host publicationComprehensive Natural Products III: Chemistry and Biology
EditorsHung-Wen (Ben) Liu , Tadhg P. Begley
Number of pages20
Volume1
PublisherElsevier
Publication date2020
Edition3rd
Pages313-332
Chapter1.10
ISBN (Electronic)978-0-08-102691-5
DOIs
Publication statusPublished - 2020
SeriesComprehensive Natural Products Iii

Fingerprint Dive into the research topics of 'Fungal Partially Reducing Polyketides and Related Natural Products From <i>Aspergillus, Penicillium</i>, and <i>Talaromyces</i>'. Together they form a unique fingerprint.

Cite this