Aristolochene

Aristolochene is a bicyclic sesquiterpene produced by certain fungi including the cheese mold Penicillium roqueforti. It is biosynthesized from farnesyl pyrophosphate by aristolochene synthase and is the parent hydrocarbon of a large variety of fungal toxins.[1]

Aristolochene
Names
IUPAC name
(4S,4aR,6S)-6-Isopropenyl-4,4a-dimethyl-2,3,4,5,6,7-hexahydro-1H-naphthalene
Other names
(+)-Aristolochene
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
Properties
C15H24
Molar mass 204.357 g·mol−1
Density 0.894 g/mL
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

The substance was first isolated from Penicillium roqueforti, a fungus used to make blue cheeses like Roquefort, Danish Blue, Stilton cheese and Gorgonzola.

Aristolochene is a precursor to the toxin known as PR toxin, made in large amounts by Penicillium roqueforti.[2] PR toxin has been implicated in incidents of mycotoxicoses resulting from eating contaminated grains.[3]

References

  1. Terpene Biosynthesis Archived February 25, 2007, at the Wayback Machine, Chem 549, College of Pharmacy, University of Arizona
  2. Proctor RH, Hohn TM (February 1993). "Aristolochene synthase. Isolation, characterization, and bacterial expression of a sesquiterpenoid biosynthetic gene (Ari1) from Penicillium roqueforti". J. Biol. Chem. 268 (6): 4543–8. PMID 8440737.
  3. Chen FC, Chen CF, Wei RD (1982). "Acute toxicity of PR toxin, a mycotoxin from Penicillium roqueforti". Toxicon. 20 (2): 433–41. doi:10.1016/0041-0101(82)90006-X. PMID 7080052.
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