FORTIMICINS A AND B, NEW AMINOGLYCOSIDE ANTIBIOTICS II. ISOLATION, PHYSICO-CHEMICAL AND CHROMATOGRAPHIC PROPERTIES

RYO OKACHI; SEIGO TAKASAWA; TOMOYASU SATO; SEIJI SATO; MITSUYOSHI YAMAMOTO; ISAO KAWAMOTO; TAKASHI NARA

doi:10.7164/antibiotics.30.541

FORTIMICINS A AND B, NEW AMINOGLYCOSIDE ANTIBIOTICS

II. ISOLATION, PHYSICO-CHEMICAL AND CHROMATOGRAPHIC PROPERTIES

RYO OKACHI, SEIGO TAKASAWA, TOMOYASU SATO, SEIJI SATO, MITSUYOSHI YAMAMOTO, ISAO KAWAMOTO, TAKASHI NARA

著者情報

ジャーナルフリー

1977 年 30 巻 7 号 p. 541-551

DOI https://doi.org/10.7164/antibiotics.30.541

詳細

抄録

The aminoglycoside antibiotics fortimicins A and B produced by a naturally occurring strain Micromonospora sp. MK-70 were isolated from its fermentation beer. Fortimicins A and B were isolated as water-soluble, basic, white amorphous powders having molecular formula C₁₇H₃₅N₅O₆ and C₁₅H₃₂N₄O₅, respectively. Acid hydrolysis of fortimicin A indicated
that it has one mole of glycine in its molecule while fortimicin B has not. Paper chromatography, silica-gel and carbon thin-layer chromatography revealed that fortimicins A and B are novel aminoglycoside antibiotics.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）