Abstract
Olivomycin, chromomycin, and mithramycin are closely related chemically, as can be seen from the structures of these antibiotics (Fig. 1). Olivomycin is produced by Streptomyces olivoreticuli, mithramycin by Streptomyces atroolivaceus, and chromomycin by Streptomyces griseus. Olivomycin differs from the other two antibiotics in its aglycone, which is not methylated in position 7, and is named olivine. The aglycones of chromomycin and mithramycin are identical. They are named chromomycinone and are methylated in position 7. The carbohydrate moieties of these antibiotics are listed in Table 1. Olivomycin and chromomycin have identical sugar contents. Mithramycin is different, and contains olivose and oliose, but not olivomose or olivomycose, the latter being replaced by its diastereomer, d-mycarose (Berlin et al., 1968).
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Gause, G.F. (1975). Chromomycin, Olivomycin, Mithramycin. In: Sartorelli, A.C., Johns, D.G. (eds) Antineoplastic and Immunosuppressive Agents. Handbuch der experimentellen Pharmakologie / Handbook of Experimental Pharmacology, vol 38 / 2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-65806-8_32
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DOI: https://doi.org/10.1007/978-3-642-65806-8_32
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