Roquefortine C
 | |
| Identifiers | |
|---|---|
58735-64-1  | |
| Properties | |
| C22H23N5O2 | |
| Molar mass | 389.5 g/mol |
| Appearance | White to off-white solid |
| Soluble in ethanol, methanol, DMF or DMSO | |
| Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa) | |
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| Infobox references | |
Roquefortin C is a mycotoxin produced by various fungi, particularly species from the Penicillium genus.[1] It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make Roquefort, Danish Blue, Stilton and Gorgonzola cheeses.
Roquefortine C is a potent neurotoxin.[2][3]
Related compounds
References
- ↑ Kokkonen M, Jestoi M, Rizzo A (2005). "The effect of substrate on mycotoxin production of selected Penicillium strains". International Journal of Food Microbiology 99 (2): 207–14. doi:10.1016/j.ijfoodmicro.2004.08.014. PMID 15734568.
- ↑ SCBT. "Roquefortine - A potent neurotoxin produced most notably by Penicillium species".
- ↑ EPA. "Penicillium roqueforti Final Risk Assessment".