RoquefortineC(NSC292134) , 98% , 58735-64-1

Synonym(s):
2H-Pyrazino[1′,2′:1,5]pyrrolo[2,3-b]indole-1,4(3H,5aH)-dione, 10b-(1,1-dimethyl-2-propen-1-yl)-6,10b,11,11a-tetrahydro-3-(1H-imidazol-5-ylmethylene)-,(3E,5aS,10bR,11aS)-;Roquefortine from Penicillium roqueforti

CAS NO.：58735-64-1

Empirical Formula: C22H23N5O2

Molecular Weight: 389.45

MDL number: MFCD00133802

PRODUCT Properties

• Melting point: 202-205℃
• Boiling point: 768.3±60.0 °C(Predicted)
• Density: 1.37±0.1 g/cm3(Predicted)
• storage temp.: -20°C
• solubility: chloroform: soluble1mg/mL
• form: White to off-white solid.
• pka: 11.10±0.40(Predicted)
• color: White to off-white
• Stability: Hygroscopic

Description and Uses

Roquefortine C is a mycotoxin that was first isolated from a strain of P. roqueforti, a species of Penicillium commercially used to ripen blue-veined cheeses. It has also been isolated from other members of the Penicillium genus found in contaminated food products where it displays neurotoxic properties. It has been shown to both activate a P-glycoprotein transport system involved in the efflux of xenobiotics and to inhibit cytochrome P450 3A detoxification enzymes. It has also been used as a biomarker for penitrem A intoxication.

Roquefortine C is a potent tremorgenic mycotoxin originally isolated from Penicillium roqueforti in 1975 in Japan. Parallel research by Scott and colleagues lead to the structure elucidation of roquefortine C as an unusual diketopiperazine formed by coupling a prenylated tryptophan and histidine. Roquefortine C was subsequently found to be produced by a diverse range of fungi, most notably Penicillium species. Roquefortine is an important mycotoxin as low levels can be found in foodstuffs.

Safety

• Symbol(GHS): GHS06
• Signal word: Danger
• Hazard statements: H301+H311+H331
• Precautionary statements: P280
• Hazard Codes: T
• Risk Statements: 23/24/25
• Safety Statements: 22-36/37/39-45
• RIDADR: UN 2811 6.1/PG 2
• WGK Germany: 3
• RTECS: UQ4730500
• HS Code: 2941900000