Summary
Sisomicin was isolated from fermentation broths of a new species of the genus Micromonospora, specifically M. inyoensis, and was differentiated from other related antibiotics by a variety of chemical and biological methods. Chromatographic and analytical data indicated that it differed from gentamicin C1a only by the presence of a double bond in one of the amino sugar constituents. Sisomicin was found to be up to five times as active as gentamicin in vitro and in mouse protection studies against selected organisms.
Zusammenfassung
Sisomicin wurde aus der Fermentationsbrühe eines neuen Stamms der Gattung Micromonospora, nämlich M. inyoensis, isoliert und durch eine Vielzahl chemischer und biologischer Methoden von anderen verwandten Antibiotika differenziert. Chromatographische und analytische Daten zeigten, daß es sich nur durch eine Doppelbindung einer der Aminozuckerkomponenten von Gentamicin C1a unterscheidet. Sisomicin war gegen ausgewählte Stämme in vitro und bei Tierversuchen mit infizierten Mäusen (‘mouse protection study’) bis zu fünfmal wirksamer als Gentamicin.
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Literature
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Weinstein, M., Wagman, G. & Waitz, J. Discovery and isolation of sisomicin. Infection 4 (Suppl 4), S285–S288 (1976). https://doi.org/10.1007/BF01646951
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DOI: https://doi.org/10.1007/BF01646951