PYRROLOMYCINS F1 F2a, F2b AND F3, NEW METABOLITES PRODUCED BY THE ADDITION OF BROMIDE TO THE FERMENTATION

NORIO EZAKI; MASAO KOYAMA; YOSHIO KODAMA; TAKASHI SHOMURA; KUMIKO TASHIRO; TAKASHI TSURUOKA; SHIGEHARU INOUYE; SHIN-ICHIRO SAKAI

doi:10.7164/antibiotics.36.1431

PYRROLOMYCINS F₁ F_2a, F_2b AND F₃, NEW METABOLITES PRODUCED BY THE ADDITION OF BROMIDE TO THE FERMENTATION

NORIO EZAKI, MASAO KOYAMA, YOSHIO KODAMA, TAKASHI SHOMURA, KUMIKO TASHIRO, TAKASHI TSURUOKA, SHIGEHARU INOUYE, SHIN-ICHIRO SAKAI

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JOURNAL FREE ACCESS

1983 Volume 36 Issue 11 Pages 1431-1438

DOI https://doi.org/10.7164/antibiotics.36.1431

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Abstract

New antibiotics, pyrrolomycins F₁, F_2a, F_2b and F₃ were produced by Actinosporangium vitaminophilum sp. nov. when bromide ion was added to the fermentation medium. Addition of other halide ions such as chloride, iodide and fluoride ion showed no effect on pyrrolomycin production, affording polychlorinated pyrrolomycins A, B, C, D and E, but no F components. All four new antibiotics contain 2- 4 mol of bromine, and their substitutional position was determined by X-ray analysis and synthesis, supported by spectroscopic analysis. They are strongly active against Gram-positive bacteria and fungi.

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