Amylostatins, other amylase inhibitors produced by Streptomyces diastaticus subsp. amylostaticus No. 2476.

Abstract

Amylase inhibitors (amylostatins) other than those reported as S-AI were found in the culture filtrate of Streptomyces diastaticus subsp. amylostaticus No. 2476. They were separated grossly into F-la, F-lb and F-2 fractions by column chromatography on Dowex 50Wx4(NH4+) and by preparative high performance liquid chromatography. Each fraction was further separated by preparative paper partition chromatography (PPC). Fractions obtained by PPC had different inhibitory activities against various amylases. On the other hand, acid hydrolysis of each active inhibitory fraction produced amylostatin X' (C13H21NO7) and/or amylostatin XG (C19H33NO13). The diversities and commonfeatures of these amylostatins are discussed.

Naturally occurring α-amylase inhibitors: Structure/function relationships

“…The oligostatins inhibit a-amylases and have antibiotic activity against Gram-negative bacteria (Omoto et al, 1981). The amylostatins inhibit endo-and exo-type a-amylases as well as invertase (Fukuhara et al, 1982). The endo-type a-amylases are more strongly inhibited by GXG, GXGG or GXGGG (where X = dehydro-oligobioamine; G = glucose) and the exo-type a-amylases and invertase are more strongly inhibited by XG and XGG (Schmidt et al, 1977).…”

Antibacterial Potential of Secondary Metabolites from Indonesian Marine Bacterial Symbionts

“…e seed cultures were used for mono and co-culture experiments. Monoculture production was carried out in different media, e.g., modified Bennet with artificial seawater (Himedia) (MB + ASW), ISP1 with artificial seawater and trace element (ISP1 + ASW + TE), and amylostatin media (AM) [10][11][12]. e modified Bennet medium consists of glucose 10 g/L, yeast extract 1 g/L, beef extract 1 g/L, soytone 1 g/L, metal stock solution 1 mL, and pH adjusted to 7 A seed culture (5 mL) was inoculated into a 500 mL Erlenmeyer flask containing 100 mL of the medium and grown at 200 rpm, 30°C.…”

Biosynthesis and metabolic engineering of pseudo-oligosaccharides

“…Among them are the amylostatins, the trestatins, and the oligostatins, which were isolated from the fermentation broths of Streptomyces diastaticus subsp. amylostaticus (14, 15), Streptomyces dimorphogenes (16), and Streptomyces myxogenes (17), respectively. Similar to acarbose, these compounds contain an acarviosin core residue (valienamine and 6-deoxyglucose) or its derivatives (Figure 1), which are responsible for their α-glucosidase inhibitory activity.…”