Chemical characterization of new antibiotics, cerexins A and B. (Studies on antibiotics from the genus Bacillus. II)
Acid hydrolysis revealed that the antibiotic cerexin A is constructed with aspartic acid (3), threonine (1), serine (1), valine (2), allo-isoleucine (1), gamma-hydroxylysine (1), tryptophan (1), and a variety of fatty acid residues. The essential difference between cerexins A and B is concluded to be replacement of serine and one valine residue in cerexin A by glycine and phenylalanine in cerexin B. Isolation of a new amino acid L-threo-gamma-hydroxylysine is also described.
D000900:Anti-Bacterial Agents / Q000032:analysis / Q000302:isolation & purification; D001224:Aspartic Acid / Q000032:analysis; D001409:Bacillus cereus / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D006868:Hydrolysis; D006901:Hydroxylysine / Q000032:analysis; D007930:Leucine / Q000032:analysis; D010455:Peptides / Q000032:analysis / Q000302:isolation & purification; D012694:Serine / Q000032:analysis; D013912:Threonine / Q000032:analysis; D014364:Tryptophan / Q000032:analysis; D014633:Valine / Q000032:analysis
D000900:Anti-Bacterial Agents; D005227:Fatty Acids; D010455:Peptides; D006901:Hydroxylysine; D013912:Threonine; D001224:Aspartic Acid; D012694:Serine; D014364:Tryptophan; D007930:Leucine; D014633:Valine