Author's Organization:Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka:Laboratory of Food and Biodynamics, University of Nagoya, School of Agriculture Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka
Ansamycin antibiotics (1-4) were isolated from the cultured broth of Streptomyces sp. USF-319 strain as a result of our screening for free radical scavengers. They inhibited the bactericidal effect of the Fenton reagent toward Bacillus subtilis by their radical scavenging activity. Some of them also showed inhibitory activity against lipid peroxidation and lipoxygenases.
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