BIOCHEMISTRY OF THE USTILAGINALES .7. ANTIBIOTIC ACTIVITY OF USTILAGIC ACID
BIOCHEMISTRY OF THE USTILAGINALES .7. ANTIBIOTIC ACTIVITY OF USTILAGIC ACID
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DOI：
10.1139/b51-046
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发表时间：
1951-01-01
期刊：
影响因子：
--
通讯作者：
THORN, JA
中科院分区：
文献类型：
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作者：
HASKINS, RH;THORN, JA
玉米黑粉菌（PRL 119）培养物的抗生素活性主要与培养物固体相关，并且已经表明，由真菌以良好产量产生的称为黑粉菌酸的糖脂混合物是部分（如果不是全部）观察到的活性的原因。紫穗槐酸的抗生素活性与最初归属于紫穗槐素B的活性一致，因此认为这2种活性相同。所获得的所有曼陀罗酸样品都显示出抗菌活性，并且不可能通过纸色谱法从酸中分离出活性成分。反硝化作用并没有改变其抗生素特性。酸的碱性水解破坏了其活性。将培养混合物在温度下加热1小时。低于100 ℃不会实质上改变混合物或从中提取的酸的抗菌性能。抗真菌谱较广，抗细菌谱包括革兰氏阳性菌多于革兰氏阴性菌。大鼠的初步试验表明，当给药时，紫穗槐酸是无毒的。口服高达至少5%的饮食，并且对于小鼠，口服高达至少1%的饮食或腹腔内。在amts。最多1.5g。每公斤体重
The antibiotic activity of Ustilago zeae (PRL 119) cultures is associated mainly with the culture solids and it has been shown that a mixture of glucolipids, called ustilagic acid and produced in good yields by the fungus, is responsible for part, if not all, of the observed activity. The antibiotic activity of ustilagic acid corresponds to that originally attributed to ustilizeain B and therefore these 2 are considered to be identical. All-samples of ustilagic acid obtained showed antibiotic activity and it has not been possible by paper chromatography to separate an active principle from the acid. Recrystallization of ustilagic acid did not alter its antibiotic properties. Alkaline hydrolysis of the acid destroyed its activity. Heating the culture mixture for up to 1 hr. at temps. less than 100oC did not materially alter the antibiotic properties of the mixture or of the acid extracted therefrom. The antifungal spectrum is broad and the antibacterial spectrum includes more Gram-positive than Gram-negative organisms. Preliminary tests with rats indicated that ustilagic acid is nontoxic when admd. orally up to at least 5% of the diet, and with mice, orally up to at least 1% of the diet or intraperit. in amts. up to 1.5 g. per kg. of body wt.