Biosynthesis of Streptomycin |
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Authors: | Ryosaku Nomi Osamu Nimi Toshinori Miyazaki Akihiko Matsuo Hozo Kiyohara |
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Institution: | Department of Fermentation Technology, Faculty of Engineering, Hiroshima University |
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Abstract: | A natural precursor (L) of streptomycin which had no antibiotic potency was obtained from mycelium suspension of Streptomyces griseus in glucose solution and was transformed to streptomycin by H enzyme obtained from mycelium of the organism. This transforming reaction was carried out most effectively at slightly alkaline pH and inhibited by inorganic phosphate and ethylenediaminetetraacetate. L component was considered to be a phosphorylated compound and liberation of the phosphoric acid was essential for L component to be transformed to streptomycin. This transformation was performed not only by H enzyme but also by intestinal alkaline phosphatase, although some difference in the reaction mechanism was supposed to be between those two enzymes. |
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