Bioactive Alkaloids With Anti‐Neuroinflammatory Activity From Mangrove Sediment‐Derived Fungus <i>Pseudallescheria</i> sp. SYSU‐M4
Year: 2025
Type: article
Language: en
Topic: Microbial Natural Products and Biosynthesis
Authors and affiliations:
raw_author_name: Huangsheng Feng
raw_affiliation_strings: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean University, College of Food Science and Technology, zhanjiang, China
raw_author_name: Senhua Chen
raw_affiliation_strings: School of Marine Sciences Sun Yat‐Sen University  Zhuhai China
School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
raw_author_name: Heng Guo
raw_affiliation_strings: School of Marine Sciences Sun Yat‐Sen University  Zhuhai China
School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
raw_author_name: Yining Xu
raw_affiliation_strings: School of Marine Sciences Sun Yat‐Sen University  Zhuhai China
School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
raw_author_name: Bin Chen
raw_affiliation_strings: Southern Laboratory of Ocean Science and Engineering (Guangdong, Zhuhai)  Zhuhai China
Southern Laboratory of Ocean Science and Engineering (Guangdong, Zhuhai), Zhuhai, China
raw_author_name: Lan Liu
raw_affiliation_strings: School of Marine Sciences Sun Yat‐Sen University  Zhuhai China
School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
raw_author_name: Yuxin Qin
raw_affiliation_strings: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean University, College of Food Science and Technology, zhanjiang, China
raw_author_name: Zhiyou Yang
raw_affiliation_strings: Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University  Dalian China
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean University, College of Food Science and Technology, zhanjiang, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
raw_author_name: Weixia Li
raw_affiliation_strings: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean University, College of Food Science and Technology, zhanjiang, China
raw_author_name: Yi Zhang
raw_affiliation_strings: Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean University, College of Food Science and Technology, zhanjiang, China
raw_author_name: Yayue Liu
raw_affiliation_strings: Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University  Dalian China
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang Municipal Key Laboratory of Marine Drugs and Nutrition for Brain Health, Research Institute for Marine Drugs and Nutrition, Shenzhen Institute of Guangdong Ocean University, College of Food Science and Technology, zhanjiang, China