6-O-Methylcerevisterol
Reference standards.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
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The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Chemical constituents from fermented mycelium of Paecilomyces hepiali.[Reference:
WebLink]
To investigate the chemical constituents in the fermented mycelia from Paecilomyces hepiali.
METHODS AND RESULTS:
The chemical constituents were isolated and purified by repeated silica gel column, Sephadex LH-20, and semi-preparative HPLC chromatography, and their structures were identified by spectroscopic analyses (MS and NMR). Eleven known compounds were isolated from the ethyl acetate fraction of 95% ethanol extract and were identified as ergosterol D (1), cerevisterol (2), 6-O-Methylcerevisterol (3), daucosterol (4), cyclo (L-Leu-L-Trp) (5), cyclo (L-Ile-L-Trp) (6), cyclo (L-Val-L-Trp) (7), 4-[formyl-5- (hydroxymethyl)-1H-pyrrol-1-yl] butanoic acid (8), 4-[formyl-5-(methoxymethyl)-1H-pyrrol-1-yl] butanoic acid (9), 5-hydroxyl- methylfuroic acid (10), and succinic acid (11).
CONCLUSIONS:
Compounds 1, 2, and 4-9 are isolated from the fungi of Paecilomyces Bain for the first time.
