Dithiolopyrrolone antibiotic formation induced by adding valeric acid to the culture broth of Saccharothrix algeriensis.
Three new antibiotics were isolated from the fermentation broth of Saccharothrix algeriensis NRRL B-24137 and characterized as the dithiolopyrrolone derivatives valerylpyrrothine (1), isovalerylpyrrothine (2), and formylpyrrothine (3) as well as the known antibiotic aureothricin. The production of the dithiolopyrrolone derivatives was induced by adding valeric acid to the culture medium. The compounds exhibited moderate antimicrobial activity in vitro.
Merrouche
Rabiâa
R
Laboratoire de Recherche sur les Produits Bioactifs et la Valorisation de la Biomasse (LPBVB), Ecole Normale Superieure de Kouba, B.P. 92, 16050 Kouba, Alger, Algeria.
Bouras
Noureddine
N
Coppel
Yannick
Y
Mathieu
Florence
F
Monje
Marie-Carmen
MC
Sabaou
Nasserdine
N
Lebrihi
Ahmed
A
D000192:Actinomycetales / Q000737:chemistry* / Q000187:drug effects; D000462:Algeria; D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000302:isolation & purification / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D015394:Molecular Structure; D019906:Nuclear Magnetic Resonance, Biomolecular; D010421:Pentanoic Acids / Q000494:pharmacology*; D011758:Pyrroles / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology
D000900:Anti-Bacterial Agents; D010421:Pentanoic Acids; D011758:Pyrroles; C550899:formylpyrrothine; C550898:isovalerylpyrrothine; C550897:valerylpyrrothine; C038780:n-pentanoic acid