Glysperin C
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| Category | Antibiotics |
| Catalog number | BBF-01273 |
| CAS | 78213-54-4 |
| Molecular Weight | 1008.12 |
| Molecular Formula | C44H77N7O19 |
| Purity | ≥95% |
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Description
It is produced by the strain of Bacillus cereus Nos. F173-B61 and F262-B54. It has anti-gram positive bacteria and negative bacteria (including aminoglycoside antibiotic resistant bacteria) activity, the antibacterial activity of main component Glysperin A is 2-4 times stronger than B and C.
Specification
| Synonyms | BU-2349 C; Antibiotic BU-2349 C |
| IUPAC Name | 4-[(2R,3R,4S,5S)-4-[(2S,3R,4S,5R,6R)-4-[(2S,3R,4R,5R,6S)-5-[(2R,3S,4S,5R,6R)-5-amino-3-[[(2R)-2-aminopropanoyl]amino]-4-hydroxy-6-methyloxan-2-yl]oxy-3,4-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3,5-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3-hydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-N-[3-[4-(4-aminobutylamino)butylamino]propyl]benzamide |
| Canonical SMILES | CC1C(C(C(C(O1)OC2C(OC(C(C2O)O)OC3C(C(OC(C3O)OC4C(OC(C4O)OC5=CC=C(C=C5)C(=O)NCCCNCCCCNCCCCN)CO)CO)O)CO)NC(=O)C(C)N)O)N |
| InChI | InChI=1S/C44H77N7O19/c1-21(46)39(61)51-29-31(56)28(47)22(2)63-41(29)68-36-26(19-53)66-42(33(58)32(36)57)70-38-30(55)25(18-52)65-44(35(38)60)69-37-27(20-54)67-43(34(37)59)64-24-10-8-23(9-11-24)40(62)50-17-7-16-49-15-6-5-14-48-13-4-3-12-45/h8-11,21-22,25-38,41-44,48-49,52-60H,3-7,12-20,45-47H2,1-2H3,(H,50,62)(H,51,61)/t21-,22-,25-,26+,27+,28+,29+,30-,31+,32-,33-,34-,35-,36+,37-,38+,41-,42+,43+,44+/m1/s1 |
| InChI Key | RHNHFMNAFLYIKD-QKYJHUFASA-N |
Properties
| Appearance | Colorless Powder |
| Antibiotic Activity Spectrum | Gram-positive bacteria; Gram-negative bacteria |
| Boiling Point | 1244.3 °C at 760 mmHg |
| Melting Point | 140-145 °C (dec.) |
| Density | 1.44 g/cm3 |
| Solubility | Soluble in Water; Fairly soluble in Methanol, Ethanol, DMF, DMSO |
Reference Reading
1. Glysperin, a new antibiotic complex of bacterial origin. II. Structures of glysperins A, B and C
T Tsuno, M Konishi, T Naito, H Kawaguchi J Antibiot (Tokyo). 1981 Apr;34(4):390-402. doi: 10.7164/antibiotics.34.390.
Structures of glysperins A, B and C were determined on the basis of chemical degradation studies in conjunction with spectroscopic analyses. Glysperin A consisted of L-alanine, p-hydroxybenzoic acid, a C11-alkyl tetramine and four sugar moieties, three of which were identified as D-ribose, D-galactose and 2,4-diamino-2,4,6-trideoxy-D-galactose. The fourth sugar was a novel exoenose, 6-deoxy-D-xylo-hex-5-enose. Structural difference between glysperins A and B resided solely in the terminal polyamine moiety which was spermidine in glysperin B. Glysperin C contained D-glucose in place of the exoenohexose moiety of glysperin A. Glysperins A, B and C are, in some respects, structurally related to the glycocinnamoylspermidine antibiotics, LL-BM 123 beta, gamma 1 and gamma 2.
2. Glysperin, a new antibiotic complex of bacterial origin. I. Production, isolation and properties
H Kawaguchi, M Konishi, T Tsuno, T Miyaki, K Tomita, K Matsumoto, K Fujisawa, H Tsukiura J Antibiot (Tokyo). 1981 Apr;34(4):381-9. doi: 10.7164/antibiotics.34.381.
Strains of Bacillus cereus produced a complex of new antibiotics, glysperins A, B and C. They are basic, water-soluble antibiotics and active against Gram-positive and Gram-negative bacteria including aminoglycoside-resistant organisms. Glysperin A is a major component of the antibiotic complex and approximately two to four times more active than components B and C.
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Bio Calculators
* Our calculator is based on the following equation:
Concentration (start) x Volume (start) = Concentration (final) x Volume (final)
It is commonly abbreviated as: C1V1 = C2V2
* Total Molecular Weight:
g/mol
Tip: Chemical formula is case sensitive. C22H30N4O √ c22h30n40 ╳
