A mycotoxin
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Janthitrem A

Item No. 30166

Technical Information
Formal Name
(2R,3S,3aR,4aS,4bS,6aS,9S,9aR,15bS,15cR,17aS)-10,10,12,12,15b,15c-hexamethyl-2-(prop-1-en-2-yl)-3,3a,5,6,6a,7,9,9a,10,12,15,15b,15c,16,17,17a-hexadecahydro-2H,4bH-oxireno[2",3":4',4a']chromeno[5',6':6,7]indeno[1,2-b]pyrano[4',3':3,4]cyclopenta[1,2-f]indole-3,4b,9-triol
CAS Number
73561-89-4
Synonyms
  • 11,12-Epoxyjanthitrem B
Molecular Formula
C37H47NO6
Formula Weight
Purity
≥95%
Formulation
A solid
DMF: SolubleDMSO: SolubleEthanol: SolubleMethanol: Soluble
SMILES
CC1(C)[C@@](C2=CC(C)(C)O1)([H])[C@H](O)C(C2=C3)=CC4=C3NC5=C4C[C@@]6([H])[C@@]5(C)[C@](CC[C@@]7([H])[C@]8(O9)[C@H]9[C@@H](O)[C@@H](C(C)=C)O7)(C)[C@@]8(O)CC6
InChi Code
InChI=1S/C37H47NO6/c1-17(2)29-28(40)31-37(43-31)25(42-29)10-11-34(7)35(8)18(9-12-36(34,37)41)13-22-20-14-21-19(15-24(20)38-30(22)35)23-16-32(3,4)44-33(5,6)26(23)27(21)39/h14-16,18,25-29,31,38-41H,1,9-13H2,2-8H3/t18-,25-,26+,27+,28-,29+,31+,34+,35+,36-,37-/m0/s1
InChi Key
ZHNJCSDFBNOBNM-MUVGSFBYSA-N
Origin
Fungus/Penicillium sp.
Shipping & Storage Information
Storage
-20°C
Shipping
Room temperature in continental US; may vary elsewhere
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    Product Description

    Janthitrem A is a mycotoxin that has been found in P. janthinellum.1 It induces tremors in mice and decreases the time to fall from the rotarod when administered at a dose of 4 mg/kg.2 Janthitrem A (20 µg/g) also reduces W. cervinata larvae weight gain and food consumption.

    WARNING This product is not for human or veterinary use.

    References & Product Citations
    Product Description References

    1. Gallagher, R.T., Latch, G.C., and Keogh, R.G. The janthitrems: Fluorescent tremorgenic toxins produced by Penicillium janthinellum isolates from ryegrass pastures. Appl. Environ. Microbiol. 39(1), 272-273 (1980).

    2. Babu, J.V., Popay, A.J., Miles, C.O., et alIdentification and structure elucidation of janthitrems A and D from Penicillium janthinellum and determination of the tremorgenic and anti-insect activity of janthitrems A and B. J. Agric. Food Chem. 66(50), 13116-13125 (2018).