Brundidge S P, Gaeta F C, Hook D J, Sapino C, Elander R P, Morin R B
J Antibiot (Tokyo). 1980 Nov;33(11):1348-51. doi: 10.7164/antibiotics.33.1348.
Analysis of a 13C NMR spectrum of a concentrated broth from Penicillium chrysogenum fermentation revealed the presence of penicillin V and 6-oxo-piperidine-2-carboxylic acid(1) as the principal constituents. The latter lactam, identical to an authentic sample prepared by the cyclization of alpha-aminoadipic acid was present to the extent of 28 mol% of penicillin V. The lactam isolated form the broth was nearly racemic, having a slight excess of the L-isomer. This isolation provides further evidence regarding the biosynthetic precursors of the hydrophobic penicillins.
对产黄青霉发酵浓缩液的¹³C核磁共振谱进行分析后发现，青霉素V和6-氧代哌啶-2-羧酸（1）是主要成分。后一种内酰胺与由α-氨基己二酸环化制备的纯品相同，其含量为青霉素V的28摩尔%。从发酵液中分离出的内酰胺几乎是外消旋的，L-异构体略有过量。这种分离为疏水性青霉素的生物合成前体提供了进一步的证据。
