Dithiolopyrrolone antibiotic formation induced by adding valeric acid to the culture broth of Saccharothrix algeriensis

Rabiâa Merrouche; Noureddine Bouras; Yannick Coppel; Florence Mathieu; Marie-Carmen Monje; Nasserdine Sabaou; Ahmed Lebrihi

doi:10.1021/np900808u

Dithiolopyrrolone antibiotic formation induced by adding valeric acid to the culture broth of Saccharothrix algeriensis

J Nat Prod. 2010 Jun 25;73(6):1164-6. doi: 10.1021/np900808u.

Authors

Rabiâa Merrouche¹, Noureddine Bouras, Yannick Coppel, Florence Mathieu, Marie-Carmen Monje, Nasserdine Sabaou, Ahmed Lebrihi

Affiliation

¹ 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.

PMID: 20507156
DOI: 10.1021/np900808u

Abstract

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Actinomycetales / chemistry*
Actinomycetales / drug effects
Algeria
Anti-Bacterial Agents* / biosynthesis
Anti-Bacterial Agents* / isolation & purification
Anti-Bacterial Agents* / pharmacology
Microbial Sensitivity Tests
Molecular Structure
Nuclear Magnetic Resonance, Biomolecular
Pentanoic Acids / pharmacology*
Pyrroles* / chemistry
Pyrroles* / isolation & purification
Pyrroles* / pharmacology

Substances

Anti-Bacterial Agents
Pentanoic Acids
Pyrroles
formylpyrrothine
isovalerylpyrrothine
valerylpyrrothine
n-pentanoic acid