title: Microbial glycosylation of erythromycin A.
abstract: 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.
authors.affiliation: Chemical and Biological Screening, Upjohn Company, Kalamazoo, Michigan 49001.
authors.forename: M S
authors.initials: MS
authors.lastname: Kuo
authors.forename: D G
authors.initials: DG
authors.lastname: Chirby
authors.forename: A D
authors.initials: AD
authors.lastname: Argoudelis
authors.forename: J I
authors.initials: JI
authors.lastname: Cialdella
authors.forename: J H
authors.initials: JH
authors.lastname: Coats
authors.forename: V P
authors.initials: VP
authors.lastname: Marshall
mesh_terms: 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*
chemical_list: D004917:Erythromycin