Saccharocin, a new aminoglycoside antibiotic. Fermentation, isolation, characterization and structural study.
A new aminoglycoside antibiotic, saccharocin has been isolated from the fermentation broth of Saccharopolyspora sp. AC-3440 (FERM P-6238) by column chromatography on a cation-exchange resin. Saccharocin is active against Gram-positive and Gram-negative bacteria. The structure was elucidated to be 4"-deamino-4"-hydroxyapramycin by 13C NMR spectral analysis.
D000192:Actinomycetales / Q000032:analysis*; D000617:Aminoglycosides / Q000302:isolation & purification; D000900:Anti-Bacterial Agents / Q000302:isolation & purification*; D001419:Bacteria / Q000187:drug effects; D002852:Chromatography, Ion Exchange / Q000379:methods; D008826:Microbial Sensitivity Tests; D009328:Nebramycin / Q000031:analogs & derivatives / Q000302:isolation & purification*; D013329:Structure-Activity Relationship
D000617:Aminoglycosides; D000900:Anti-Bacterial Agents; D009328:Nebramycin; C038754:saccharocin