Studies On The Antimycin

Antimycin A are a large family of antibiotics featuring a nine-membered dilactone ring.The name of antimycin could be traced back to the late 1940's .Since then, new antimycins are continuingly added to the list of this interesting class of compounds,which now already includes as many as 26 closely related individuals. Antimycin have many functions such as: effective against certain species of fungi, inhibit specifically the electron transfer activity of ubiquinol-cytochrome c oxidoreductase, directly inhibit the activity of Bcl-2 related proteins, especially Bcl-xL, etc. Because of these useful functions,it had been widely used in the various fields:pesticide development,life science research,anti-cancer drug research ,etc.In this experiment,the fermentation conditions were optimized by using the single factor and uniform design method, the potency of antimycin was improved significantly at the optimum condition. Four antimycin components were isolated and purified from the fermentation broth by the combination of silica gel chromatography and high speed countercurrent chromatography(HSCCC) methods. Application of the Electrospray ionization multistage mass spectrometry,characteristic ion frgments was obtained in the negative mode. It can be used for fastly identify the structure of Antimycin components. Combination of the UV,IR,NMR techniques,these four components were finally confirmed as antimycin A1,A3,A4,A10.