Dithiolopyrrolone Antibiotic Formation Induced by Adding Valeric Acid to the Culture Broth ofSaccharothrix algeriensis

Rabiâa Merrouche (1) , Noureddine Bouras (1) , Yannick Coppel (2) , Florence Mathieu (3) , Marie-Carmen Monje (3) , Nasserdine Sabaou (1) , Ahmed Lebrihi (3)

1 ENS Kouba-Alger - École normale supérieure - Kouba-Alger
2 LCC - Laboratoire de chimie de coordination
3 LGC - Laboratoire de Génie Chimique

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.

Mots clés: Dithiolopyrrolone; Formylpyrrothine; Saccharothrix algeriensis; Antibiotics; Isovalerylpyrrothine; Valerylpyrrothine

Domaines: Chimie thérapeutique; Biotechnologies

Rabiâa Merrouche, Noureddine Bouras, Yannick Coppel, Florence Mathieu, Marie-Carmen Monje, et al.. Dithiolopyrrolone Antibiotic Formation Induced by Adding Valeric Acid to the Culture Broth ofSaccharothrix algeriensis. Journal of Natural Products, 2010, 73 (6), pp.1164-1166. ⟨10.1021/np900808u⟩. ⟨hal-02066868⟩