Microbial glycosylation of erythromycin A.
Erythromycin A (compound 1) was inactivated by Streptomyces vendargensis ATCC 25507 in fermentation. The inactivation product was isolated and characterized by nuclear magnetic resonance and mass spectroscopy as 2'-(O-[beta-D-glucopyranosyl])erythromycin A (compound 2). The MICs of compounds 1 and 2 were determined. Compound 2 lacked antibiotic activity when tested against several gram-positive pathogens, as well as S. vendargensis.
Kuo
M S
MS
Chemical and Biological Screening, Upjohn Company, Kalamazoo, Michigan 49001.
Chirby
D G
DG
Argoudelis
A D
AD
Cialdella
J I
JI
Coats
J H
JH
Marshall
V P
VP
D002855:Chromatography, Thin Layer; D004917:Erythromycin / Q000378:metabolism* / Q000494:pharmacology; D005285:Fermentation; D006031:Glycosylation; D006094:Gram-Positive Bacteria / Q000187:drug effects; D009682:Magnetic Resonance Spectroscopy; D008826:Microbial Sensitivity Tests; D013302:Streptomyces / Q000187:drug effects / Q000378:metabolism*
D004917:Erythromycin