AUTHOR=Chen Lin , Li Erfeng , Wu Wenqing , Wang Gang , Zhang Jiaqian , Guo Xu , Xing Fuguo 

TITLE=The Secondary Metabolites and Biosynthetic Diversity From Aspergillus ochraceus

JOURNAL=Frontiers in Chemistry

VOLUME=10

YEAR=2022

URL=https://www.frontiersin.org/journals/chemistry/articles/10.3389/fchem.2022.938626

DOI=10.3389/fchem.2022.938626

ISSN=2296-2646

ABSTRACT=<p><italic>Aspergillus ochraceus</italic>, generally known as a food spoilage fungus, is the representative species in <italic>Aspergillus</italic> section <italic>Circumdati</italic>. <italic>A. ochraceus</italic> strains are widely distributed in nature, and usually isolated from cereal, coffee, fruit, and beverage. Increasing cases suggest <italic>A. ochraceus</italic> acts as human and animal pathogens due to producing the mycotoxins. However, in terms of benefits to mankind, <italic>A. ochraceus</italic> is the potential source of industrial enzymes, and has excellent capability to produce diverse structural products, including polyketides, nonribosomal peptides, diketopiperazine alkaloids, benzodiazepine alkaloids, pyrazines, bis-indolyl benzenoids, nitrobenzoyl sesquiterpenoids, and steroids. This review outlines recent discovery, chemical structure, biosynthetic pathway, and bio-activity of the natural compounds from <italic>A. ochraceus</italic>.</p>