Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification, and optimal cultivation conditions for resveratrol production

Abstract

Due to its potential in preventing or slowing the occurrence of many diseases, resveratrol (3,5,4'-trihydroxystilbene) has attracted great research interest. The objective of this study was to identify microorganisms from selected plants that produce resveratrol and to optimize the conditions for resveratrol production. Endophytes from Merlot wine grapes (Vitis vinifera L. cv. Merlot), wild Vitis (Vitis quinquangularis Rehd.), and Japanese knotweed (Polygonum cuspidatum Siebold & Zucc.) were isolated, and their abilities to produce resveratrol were evaluated. A total of 65 isolates were obtained and 21 produced resveratrol (6-123 μg/L) in liquid culture. The resveratrol-producing isolates belonged to seven genera, Botryosphaeria, Penicillium, Cephalosporium, Aspergillus, Geotrichum, Mucor, and Alternaria. The resveratrol-producing capability decreased or was completely lost in most isolates after three rounds of subculture. It was found that only the strain Alternaria sp. MG1 (isolated from cob of Merlot using GA1 medium) had stable and high resveratrol-producing capability in all subcultures. During liquid cultivation of Alternaria sp. MG1 in potato dextrose medium, the synthesis of resveratrol began on the first day, increased to peak levels on day 7, and then decreased sharply thereafter. Cell growth increased during cultivation and reached a stable and high level of biomass after 5 days. The best fermentation conditions for resveratrol production in liquid cultures of Alternaria sp. MG1 were an inoculum size of 6 %, a medium volume of 125 mL in a 250-mL flask, a rotation speed of 101 rpm, and a temperature of 27 °C.

The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme

“…The complex chemistry of burned vegetation might include the occurrence of toxic biphenolic compounds that could be degraded by CAO-1. Some endophytic fungi, including species from widespread genera such as Aspergillus, Penicillium, or Mucor, are able to produce resveratrol (69). This biosynthetic capacity might possibly enhance its survival by counteracting other competing microorganisms.…”

Resveratrol stimulates phenolic metabolism and PSII efficiency in wheat infected with powdery mildew

“…In addition, we cannot exclude at the moment that the detected compound, which content is rapidly increasing after the infection, is a product of fungal origin. There are fungi described that are able to produce stilbene derivatives (Shi et al 2012). Nevertheless, it seems rather unlikely because resveratrol would facilitate defense reactions of the host-plant and thus reduced the pathogenicity of the fungus.…”

Plant Bioactive Metabolites and Drugs Produced by Endophytic Fungi of Spermatophyta

“…A number of endophytic strains from Vitis vinifera, Vitis quinquangularis, and P. cuspidatum belonging to the genera Alternaria, Aspergillus, Botryosphaeria, Cephalosporium, Geotrichum, Mucor and Penicillium were found to be able to produce this compound; however, only a Alternaria strain retained this capability after repeated culturing cycles [366]. Another leaf strain of Alternaria, together with root strains of F. solani, F. oxysporum and F. proliferatum from C. cajan, have been found to produce cajaninstilbene acid (Figure 13), a related antioxidant compound originally characterized from the host plant [367].…”