Mycobacillin

Title: Mycobacillin
CAS Registry Number: 18524-67-9
Molecular Formula: C65H85N13O30
Molecular Weight: 1528.44
Percent Composition: C 51.08%, H 5.61%, N 11.91%, O 31.40%
Literature References: Antifungal polypeptide antibiotic isolated from culture filtrates of Bacillus subtilis: Majumdar, Bose, Nature 181, 134 (1958). Structural studies: eidem, Biochem. J. 74, 596 (1960); Arch. Biochem. Biophys. 90, 154 (1960). Amino acid configuration: Banerjee, Bose, Nature 200, 471 (1963). Nature of the peptide linkages: Sengupta et al., Biochem. J. 121, 839 (1971). Review: Banerjee et al., Antibiotics vol. II, D. Gottlieb, P. D. Shaw, Eds. (Springer-Verlag, New York, 1967) pp 271-275, 445-446.
Properties: Needles, mp 235-240°. uv max 277 nm in a solution of n-butanol-water-acetic acid-95% ethanol (10:10:2:2).
Melting point: mp 235-240°
Absorption maximum: uv max 277 nm in a solution of n-butanol-water-acetic acid-95% ethanol (10:10:2:2)
Mycobactins Mycolic Acids Mycomycin Mycophenolic Acid Mycosamine

Mycobacillin[1][2]
Mycobacillin.png
Identifiers
CAS number 18524-67-9 YesY
PubChem 16129676
Jmol-3D images Image 1
Properties
Molecular formula C65H85N13O30
Molar mass 1528.44 g/mol
Melting point 235–240 °C
 YesY (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Mycobacillin is an antifungal cyclic peptide. It was first isolated in 1958 from the bacteria Bacillus subtilis.[3]