Novel microbial inhibitors of ACE. Isolation and characterization.

K Bauer, H Müller, M Schedel, E Truscheit, E Schnabel
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Abstract

Two novel microbial ACE-inhibitors BAY o 6997 and BAY q 1313 were detected in the fermentation broths of streptomyces spec. WS 464 and spec. WS 1065, respectively. Both were isolated and purified by ion exchange chromatography as initial steps, and final purification was achieved by HPLC or additional chromatography of the Cu-chelate (BAY q 1313). Both inhibitors are reversibly inactivated on chelation with Cu2+ or Zn2+. Irreversible inactivation occurs on standing in aqueous and acidic solution or in ammonium hydroxide at room temperature and more rapidly on heating. In 4 M sodium hydroxide solutions BAY o 6997 is completely stable, and BAY q 1313 still remarkably stable even on longer heating to 80 degrees C. Thus, BAY o 6997 was alternatively and advantageously isolated after heating of its solution in 4 M sodium hydroxide to 37 degrees C for 2 days and subsequent fractional precipitation with ethanol in a relatively pure state. Total hydrolysis yielded His, 2-methylamino-4-amino-butyric acid and alpha-keto butyric acid (BAY o 6997) and pyruvic acid (BAY q 1313) respectively. The unusual stability of both inhibitors in sodium hydroxide solution on the one hand and their instability on heating and storage in aqueous or acidic solutions on the other hand clearly prove that the constituents are not linked by amide bonds.

新型ACE微生物抑制剂。分离和鉴定。
在链霉菌WS 464和WS 1065发酵液中分别检测到两种新型ace微生物抑制剂BAY o 6997和BAY q 1313。两者都通过离子交换色谱分离纯化,最后通过高效液相色谱或铜螯合物(BAY q 1313)的附加层析进行纯化。这两种抑制剂在与Cu2+或Zn2+螯合时可逆失活。不可逆失活发生在室温下的水和酸性溶液或氢氧化铵中,加热时更迅速。在4 M氢氧化钠溶液中,BAY o 6997是完全稳定的,而BAY q 1313即使在更长时间加热到80℃时仍然非常稳定。因此,将其溶液在4 M氢氧化钠中加热到37℃2天,然后在相对纯净的状态下与乙醇分次沉淀,可以交替且有利地分离出BAY o 6997。全水解得到His、2-甲氨基-4-氨基丁酸、α -酮丁酸(BAY o 6997)和丙酮酸(BAY q 1313)。这两种抑制剂一方面在氢氧化钠溶液中表现出不同寻常的稳定性,另一方面在水或酸性溶液中加热和储存时表现出不稳定性,这清楚地证明了它们的成分不是由酰胺键连接的。
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