Chemical Study on Aspergillus sp.136

From the ethanol extract of solid-state fermented culture of Aspergillus sp. 136, six compounds were isolated. By spectroscopic analysis or comparison with authentic samples, they were characterized as helvolic acid (1), 5α,8α-epidioxy-(20S,22E,24R)-ergosta-6,22-diene-3β-ol (2), β-sitosterol (3), (2S,3S,4R)-2-(2′R)-2′-hydroxytetracosanoylamino-1,3,4-octadecanetriol (4), 4-hydroxyphenylacetic acid (5) and nicotinic acid (6). Fig 1, Ref 5