Cytotoxic Cleistanthane and Cassane Diterpenoids from the Entomogenous Fungus <i>Paraconiothyrium hawaiiense</i>

Hawaiinolides A–D (<b>1</b>–<b>4</b>), four new secondary metabolites including three cleistanthane (<b>1</b>, <b>3</b>, and <b>4</b>) and one cassane (<b>2</b>) type of diterpene lactones, were isolated from the crude extract of <i>Paraconiothyrium hawaiiense</i>, a fungus entomogenous to the <i>Septobasidium</i>-infected insect <i>Diaspidiotus</i> sp. The structures of <b>1</b>–<b>4</b> were elucidated by nuclear magnetic resonance experiments, and <b>1</b> and <b>3</b> were further confirmed by X-ray crystallography. The absolute configuration of <b>1</b> was assigned via single-crystal X-ray diffraction analysis using Cu Kα radiation, whereas that of <b>2</b>–<b>4</b> was deduced via the circular dichroism data. Compound <b>1</b> showed significant cytotoxicity against a small panel of five human tumor cell lines, A549, T24, HeLa, HCT116, and MCF-7

Dioxatricyclic and Oxabicyclic Polyketides from <i>Trichocladium opacum</i>

Five new polyketides, trichocladinols D–H (<b>1</b>–<b>5</b>) with dioxatricyclic (<b>1</b>–<b>3</b>) and oxabicyclic (<b>4</b> and <b>5</b>) skeletons, and the known massarilactone C (<b>6</b>) were isolated from the solid-substrate fermentation cultures of the ascomycete fungus <i>Trichocladium opacum</i>. The structures of <b>1</b>–<b>5</b> were determined mainly by NMR experiments, and <b>1</b>, <b>3</b>, and <b>4</b> were confirmed by X-ray crystallography. The absolute configurations of <b>1</b> and <b>3</b> were assigned by X-ray crystallography using Cu Kα radiation, whereas that of C-5 in <b>2</b> and <b>4</b> was deduced via the circular dichroism (CD) data. Compounds <b>2</b>–<b>4</b> showed weak cytotoxicity against the human tumor cell lines A549, HCT116, and SW480

Cytotoxic Cleistanthane and Cassane Diterpenoids from the Entomogenous Fungus <i>Paraconiothyrium hawaiiense</i>

Hawaiinolides A–D (<b>1</b>–<b>4</b>), four new secondary metabolites including three cleistanthane (<b>1</b>, <b>3</b>, and <b>4</b>) and one cassane (<b>2</b>) type of diterpene lactones, were isolated from the crude extract of <i>Paraconiothyrium hawaiiense</i>, a fungus entomogenous to the <i>Septobasidium</i>-infected insect <i>Diaspidiotus</i> sp. The structures of <b>1</b>–<b>4</b> were elucidated by nuclear magnetic resonance experiments, and <b>1</b> and <b>3</b> were further confirmed by X-ray crystallography. The absolute configuration of <b>1</b> was assigned via single-crystal X-ray diffraction analysis using Cu Kα radiation, whereas that of <b>2</b>–<b>4</b> was deduced via the circular dichroism data. Compound <b>1</b> showed significant cytotoxicity against a small panel of five human tumor cell lines, A549, T24, HeLa, HCT116, and MCF-7

Hawaiienols A–D, Highly Oxygenated <i>p</i>‑Terphenyls from an Insect-Associated Fungus, <i>Paraconiothyrium hawaiiense</i>

Four new highly oxygenated <i>p</i>-terphenyls, hawaiienols A–D (<b>1</b>–<b>4</b>), have been isolated from cultures of <i>Paraconiothyrium hawaiiense</i>, a fungus associated with the <i>Septobasidium</i>-infected insect <i>Diaspidiotus</i> sp.; their structures were elucidated primarily by NMR experiments. The absolute configurations of <b>1</b> and <b>2</b>–<b>4</b> were assigned by single-crystal X-ray diffraction analysis using Cu Kα radiation and via electronic circular dichroism calculations, respectively. Compound <b>1</b> incorporated the first naturally occurring 4,7-dioxatricyclo­[3.2.1.0^3,6]­octane unit in its <i>p</i>-terphenyl skeleton and showed cytotoxicity toward six human tumor cell lines

Data_Sheet_1_Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology.docx

As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R2) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation.</p

Data_Sheet_1_Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation.docx

This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting vitalities. Results from high-throughput sequencing revealed distinct microbial diversity, with more pronounced variations in bacterial community than in fungal community. Firmicutes and Ascomycota emerged as the most dominant bacterial and fungal phyla, respectively, during maturation. Genus-level analysis identified Kroppenstedia, Virgibacillus, and Bacillus as dominant bacteria in black Daqu, yellow Daqu, and white Daqu, severally, while Thermoascus was shared as the core dominant fungi for these Daqu. Physicochemical factors, particularly acidity, were found to exert a significant impact on microbial community. Kroppenstedtia was the key bacteria influencing the color formation of these Daqu. Furthermore, correlations between dominant microbes and flavor compounds highlighted their role in Daqu quality. Molds (Aspergillus, Rhizomucor, and Rhizopus), excepting Bacillus, played a crucial role in the formation of pyrazine compounds. Consequently, this study offers innovative insights into the microbial perspectives on color and pyrazine formation, establishing a groundwork for future mechanized Daqu production and quality control of sauce-flavor baijiu.</p