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- La roquefortina C es una micotoxina producida por varios hongos, particularmente especies del género Penicillium. Fue aislada por primera vez del hongo Penicillium roqueforti, una especie utilizada comercialmente para la elaboración de Roquefort, Danablu, Stilton y Gorgonzola. La roquefortina C es una potente neurotoxina. (es)
- Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus Penicillium. It was first isolated from a strain of Penicillium roqueforti, a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses, Roquefort, Danish Blue, Stilton and Gorgonzola. Roquefortine C is a cyclodipeptide mycotoxin derived from the diketopiperazine cyclo(Trp-dehydro-His) and is a relatively common fungal metabolite produced by a number of Penicillium species. It is also considered one of the most important fungal contaminants of carbonated beverages, beer, wine, meats, cheese and bread. At high doses roquefortine C is classified as a toxic compound. Although it is a potent neurotoxin at high doses, at low concentrations of 0.05 to 1.47 mg/kg that occur in domestic cheeses, it was found to be "safe for the consumer". The mechanisms underlying its toxicity and metabolism have been investigated by studying its interaction with mammalian cytochrome P450 enzymes. In addition to these toxic properties, roquefortine C reportedly possesses bacteriostatic activity against gram-positive bacteria, but only in those organisms containing haemoproteins. Roquefortine C contains the unusual E-dehydrohistidine moiety, a system that typically undergoes facile isomerization under acidic, basic, or photochemical conditions to isoroquefortine C, the 3,12 double-bond Z-isomer of roquefortine C. However isoroquefortine C is not a natural product and in contrast to roquefortine C does not bind iron. Both have been synthesised. (en)
- Roquefortine C is een mycotoxine geproduceerd door verschillende schimmels, voornamelijk uit het geslacht Penicillium. Structureel gezien is het een derivaat van 2,5-diketopiperazine. De stof werd voor het eerst geïsoleerd uit Penicillium roqueforti, een schimmel die wordt gebruikt voor onder andere Roquefort AOC, Danish Blue, Stilton, Gorgonzola en andere blauwschimmelkazen. Roquefortine C is een krachtig neurotoxine. (nl)
- Рокфорти́н C, или просто рокфортин, — индольный алкалоид, микотоксин, продуцируемый рядом видов рода Penicillium, в частности, Penicillium roqueforti. Нервно-паралитический токсин, содержащийся в небольших количествах в сыре, производимом с использованием культур пеницилла рокфорового. (ru)
- Roquefortina C é uma micotoxina produzida por vários fungos, particularmente espécies do género Penicillium. Foi inicialmente isolada a partir de uma estirpe de Penicillium roqueforti, uma espécie usada comercialmente no fabrico de queijo Roquefort. (pt)
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- (3E,5aS,10bR,11aS)-3-[(1H-Imidazol-5-yl)methylidene]-10b-(2-methylbut-3-en-2-yl)-6,10b,11,11a-tetrahydro-2H-pyrazino[1′,2′:1,5]pyrrolo[2,3-b]indole-1,4(3H,5aH)-dione (en)
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- 7136 (xsd:nonNegativeInteger)
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- Chemical structure of roquefortine C (en)
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- Structure of Roquefortine C.svg (en)
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- Chemical structure of roquefortine C (en)
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- La roquefortina C es una micotoxina producida por varios hongos, particularmente especies del género Penicillium. Fue aislada por primera vez del hongo Penicillium roqueforti, una especie utilizada comercialmente para la elaboración de Roquefort, Danablu, Stilton y Gorgonzola. La roquefortina C es una potente neurotoxina. (es)
- Roquefortine C is een mycotoxine geproduceerd door verschillende schimmels, voornamelijk uit het geslacht Penicillium. Structureel gezien is het een derivaat van 2,5-diketopiperazine. De stof werd voor het eerst geïsoleerd uit Penicillium roqueforti, een schimmel die wordt gebruikt voor onder andere Roquefort AOC, Danish Blue, Stilton, Gorgonzola en andere blauwschimmelkazen. Roquefortine C is een krachtig neurotoxine. (nl)
- Рокфорти́н C, или просто рокфортин, — индольный алкалоид, микотоксин, продуцируемый рядом видов рода Penicillium, в частности, Penicillium roqueforti. Нервно-паралитический токсин, содержащийся в небольших количествах в сыре, производимом с использованием культур пеницилла рокфорового. (ru)
- Roquefortina C é uma micotoxina produzida por vários fungos, particularmente espécies do género Penicillium. Foi inicialmente isolada a partir de uma estirpe de Penicillium roqueforti, uma espécie usada comercialmente no fabrico de queijo Roquefort. (pt)
- Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus Penicillium. It was first isolated from a strain of Penicillium roqueforti, a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses, Roquefort, Danish Blue, Stilton and Gorgonzola. However isoroquefortine C is not a natural product and in contrast to roquefortine C does not bind iron. Both have been synthesised. (en)
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- Roquefortina C (es)
- Roquefortine C (nl)
- Roquefortine C (en)
- Roquefortina C (pt)
- Рокфортин (ru)
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