Studies on new aminoglycoside antibiotics, istamycins, from an actinomycete isolated from a marine environment. III. Nutritional effects on istamycin production and additional chemical and biological properties of istamycins.
Streptomyces tenjimariensis SS-939 produced istamycins in a medium containing starch as the carbon source and soy bean meal as the nitrogen source. Istamycin production decreased substantially when starch was substituted with mono- or di- saccharides such as glucose, glycerol and maltose. A marked decrease of istamycin production was also observed when a rapidly used nitrogen source such as yeast extract, peptone or casamino acid was employed instead of soy bean meal. Addition of palmitate at a concentration of 0.2% doubled istamycin production. Istamycins A and B were found to be as active as fortimicin A and sporaricin A against Gram-positive and Gram-negative bacteria including aminoglycoside-resistant strains.
D000617:Aminoglycosides / Q000096:biosynthesis / Q000494:pharmacology; D000900:Anti-Bacterial Agents; D001419:Bacteria / Q000187:drug effects; D002244:Carbon / Q000494:pharmacology; D055598:Chemical Phenomena; D002621:Chemistry; D002627:Chemistry, Physical; D003470:Culture Media; D004352:Drug Resistance, Microbial; D009584:Nitrogen / Q000494:pharmacology; D010168:Palmitates / Q000494:pharmacology; D013025:Glycine max; D013213:Starch / Q000494:pharmacology; D013302:Streptomyces / Q000378:metabolism*
D000617:Aminoglycosides; D000900:Anti-Bacterial Agents; D003470:Culture Media; D010168:Palmitates; D002244:Carbon; C022949:istamycins; D013213:Starch; D009584:Nitrogen