Biological glycosidation of macrolide aglycones. I. Isolation and characterization of 5-O-mycaminosyl narbonolide and 9-dihydro-5-O-mycaminosyl narbonolide.
Glycosidation of narbonolide with mycaminose was attempted by feeding narbonolide during the fermentation of a parent or a mutant strain of Streptomyces platensis, a producer of 16-membered macrolide antibiotics, platenomycins. As a result, two new compounds I and II were isolated from the fermentation broth and identified as 5-O-mycaminosyl narbonolide (I) and 9-dihydro-5-O-mycaminosyl narbonolide (II), respectively. Physicochemical and antimicrobial properties of I and II are also referred to.
D000606:Amino Sugars; D000617:Aminoglycosides / Q000096:biosynthesis*; D000900:Anti-Bacterial Agents / Q000032:analysis* / Q000378:metabolism / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D001711:Biotransformation; D055598:Chemical Phenomena; D002621:Chemistry; D005285:Fermentation; D005944:Glucosamine / Q000031:analogs & derivatives; D006027:Glycosides / Q000378:metabolism*; D007783:Lactones / Q000378:metabolism*; D013302:Streptomyces / Q000378:metabolism
D000606:Amino Sugars; D000617:Aminoglycosides; D000900:Anti-Bacterial Agents; D006027:Glycosides; D007783:Lactones; C013610:mycaminose; D005944:Glucosamine