The C7N aminocyclitol family of natural products

Abstract

This review covers microbial secondary metabolites classified in the family of C7N aminocyclitols, a relatively new class of natural products that is increasingly gaining recognition due to their significant biomedical and agricultural uses. Their discovery and structure determinations, their biosynthetic origin, biological properties, chemical synthesis, as well as their further development for pharmaceutical uses are described. The literature from 1970 to July 2002 is reviewed, with 269 references cited.

Influence of Ammonium Salt and Fermentation pH on Acarbose Yield from <i>Streptomyces</i> M37

“…Acarbose titer was analyzed by HPLC according to Li et al [5]. NH 4 + -N was determined according to Mulder et al [17].…”

“…The 3 mL reaction mixture contained 13 mM 2-oxoglutarate, 1.7 mM NADH or NADPH. 15 mM NH 4 Cl, 15 mM NH 3 •H 2 O, or 7.5 mM (NH 4 ) 2 SO 4 was added separately for the reductive GDH activity. Reactions were started by adding the enzyme.…”

“…After the addition of 0.1 M NH 4 Cl at 72 h, the pH was adjusted to 7.0 with 2 M NaOH. The experiment on the effect of different pH values (ranging from 6.0 to 10.0) on acarbose production was carried out in 5 L fermentor with a working volume of 3.0 L. The fermentation temperature was 28 °C and the impeller speed was set at 150 rpm with the aeration rate of 1 vol/min.…”

“…For inoculation, a colony of about 1 × 1 cm 2 from a freshly prepared agar plate was inoculated into a 500 mL Erlenmeyer flask containing 100 ml of seed medium and cultivated at 28 4 Cl on acarbose production was carried out at initial pH of 7.4. After the addition of 0.1 M NH 4 Cl at 72 h, the pH was adjusted to 7.0 with 2 M NaOH.…”

“…Acarbose, composed of an aminocyclitol and valienamine linked via a nitrogen bridge to C-4 of 6-deoxy-D-glucose, is produced by strains of the genus Actinoplanes [4]. Many aspects of acarbose fermentation have been well studied and reported, ranging from producer strains, media formula, fermentation conditions, and acarbose isolation and purification [5][6][7][8][9].…”