Bodanszky M, Stahl G L
Proc Natl Acad Sci U S A. 1974 Jul;71(7):2791-4. doi: 10.1073/pnas.71.7.2791.
A structure (the disulfide form of cyclo-D-cysteinyl-L-valyl-D-cysteinyl-D-leucyl-L-isoleucyl), previously proposed for malformin A, was reexamined. On the basis of chemical degradations, a different structure (the disulfide form of cyclo-D-cysteinyl-D-cysteinyl-L-valyl-D-leucyl-L-isoleucyl) was established. Accordingly, a compound with this structure was synthesized and was found to be identical with malformin A. The synthetic product causes curvatures on corn roots; maximum effect was seen at a concentration of 0.1 mug/ml, the optimal concentration for malformin A.
曾被认为是缩苹果菌素A的一种结构(环-D-半胱氨酰-L-缬氨酰-D-半胱氨酰-D-亮氨酰-L-异亮氨酰的二硫形式)被重新研究。基于化学降解,确定了一种不同的结构(环-D-半胱氨酰-D-半胱氨酰-L-缬氨酰-D-亮氨酰-L-异亮氨酰的二硫形式)。因此,合成了具有这种结构的化合物,发现它与缩苹果菌素A相同。该合成产物会使玉米根产生弯曲;在浓度为0.1微克/毫升时观察到最大效应,这是缩苹果菌素A的最佳浓度。