Kimura K, Ikeda Y, Kagami S, Yoshihama M, Ubukata M, Esumi Y, Osada H, Isono K
Research Institute of Life Science, Snow Brand Milk Products Co., Ltd., Tochigi, Japan.
J Antibiot (Tokyo). 1998 Jul;51(7):647-54. doi: 10.7164/antibiotics.51.647.
Various new liposidomycins were isolated from a culture of the strain Streptomyces sp. SN-1061M by changing medium components and they were classified into four types (I-IV) based on their structures. They were purified by butanol extraction, silica gel and LH-20 column chromatographies, and high performance liquid chromatography on ODS columns. Type (I) has the original structure which has sulfate and 3-methylglutaric acid moieties. Type (II) has no 3-methylglutaric acid moiety and type (III) has no sulfate moiety. Type (IV) has neither moiety. Type (III) and (IV) compounds, which have no sulfate moiety, exhibited more potent antimicrobial activity.
通过改变培养基成分，从链霉菌属菌株SN-1061M的培养物中分离出了多种新型脂霉素，并根据其结构将它们分为四种类型（I-IV）。通过丁醇萃取、硅胶柱色谱和LH-20柱色谱以及ODS柱上的高效液相色谱对它们进行了纯化。类型（I）具有原始结构，含有硫酸根和3-甲基戊二酸部分。类型（II）没有3-甲基戊二酸部分，类型（III）没有硫酸根部分。类型（IV）两者都没有。没有硫酸根部分的类型（III）和（IV）化合物表现出更强的抗菌活性。
