Abstract
Ristocetin is a fermentation product of Nocardia lurida (Grundy et al., 1957). The commercial preparation of this antibiotic, Spontin, is a mixture of two closely related components, designated ristocetin A (> 90%) and ristocetin B. Although these two ristocetins have the same antimicrobial spectrum and exhibit no major differences in infrared or ultraviolet absorption spectra, optical rotation or elemental analysis, they can be separated by paper strip electrophoresis and paper chromatography. Their isolation, crystallization and chemical properties have been described by Philip, Schenck and Hargie (1957). The compounds are amphoteric, can be isolated as free bases and crystallized as sulphates, are soluble in acidic aqueous solutions, are less soluble in neutral aqueous solutions and are generally insoluble in organic solvents. They are very stable in aqueous acidic solutions and although there is no significant alteration in activity over a medium pH of 5.0 to 7.0 there is a rapid loss of activity above a pH of 7.5.
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Jordan, D.C. (1967). Ristocetin. In: Gottlieb, D., Shaw, P.D. (eds) Antibiotics. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-38439-8_4
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DOI: https://doi.org/10.1007/978-3-662-38439-8_4
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