Roridin E
| Names | |
|---|---|
| IUPAC name (1R,3R,8R,12E,17R,18E,20Z,24R,25S,26S)-17-[(1R)-1-hydroxyethyl]-5,13,25-trimethylspiro[2,10,16,23-tetraoxatetracyclo[22.2.1.03,8.08,25]heptacosa-4,12,18,20-tetraene-26,2'-oxirane]-11,22-dione | |
| Identifiers | |
| 3D model (JSmol) | |
| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| PubChem CID | |
| UNII | |
| CompTox Dashboard (EPA) | |
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| Properties | |
| C29H38O8 | |
| Molar mass | 514.6 | 
| Appearance | White solid | 
| Hazards | |
| Lethal dose or concentration (LD, LC): | |
| LD50 (median dose) | 2 mg/kg (Mouse, injection) | 
| Related compounds | |
| Related compounds | Verrucarin A | 
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references | |
Roridin E is a mycotoxin of the trichothecene group. In nature it is mainly found in fungi of the Fusarium and Myrothecium species. The Fusarium and Myrothecium species belong to the most prevalent mycotoxin producing species in south-east Asia and Australia, therefore making them a considerable risk for the food crop production industry.
The fungi are abundant in various agricultural products (cereal crops) and their further processed products such as bread. The Fusarium and Myrothecium species invade and grow on crops, and may produce roridin E under moist and cool conditions.
In rats, the symptoms observed after exposure to roridin E and linoleic acid are increased blood glucose levels and a decrease in glutathione. This may attribute to the toxic effect of roridin E due to its ability to delay the absorption and elimination of the mycotoxin.