Exploring the Nonenzymatic Origin of Duclauxin-like Natural Products

Chemical-biological efforts to increase the diversity of duclauxin (1)-like molecules for medicinal chemistry purposes unveiled the reactivity of duclauxin (1) toward amines and alcohols. To expand the compound class, a semisynthetic strategy conjugating amines to duclauxin (1) was employed. Insights gained from this approach led to the hypothesis that certain duclauxin-like "natural products" such as talaromycesone B (2), bacillisporin G (3), xenoclauxin (4), bacillisporins F (5/6), bacillisporins J (8/9), bacillisporins I (12/13), and verruculosin A (38) may be isolation artifacts rather than enzymatic products. Further experimentation, involving adsorption of 1 onto silica gel, resulted in the production of 2-6. To gain insights into the conditions that generate such molecules, one-step reactions under mild conditions were set. Outcomes from both experiments confirmed that duclauxin-like molecules are generated via nonenzymatic reactions. This article presents analytical evidence, indicating that these molecules originate from 1, with the epimeric mixture of bacillisporins J (8 and 9) acting as the primary intermediate.