Patent Publication Number: US-4734492-A

Title: Macrolide antibiotic M 119

Description:
BACKGROUND OF THE INVENTION 
     The present invention relates to a novel macrolide antibiotic, M 119. 
     Macrolide compounds assume an important position in medicine (as antimicrobial agents), and various macrolide compounds have been proposed so far. 
     Generally, the physiological activities of chemical substances depend greatly on their chemical structures. There has been a constant demand, therefore, for macrolide compounds which differ from conventional ones in terms of the aglycone moiety and saccharide moiety or substituents. 
     SUMMARY OF THE INVENTION 
     The present invention contributes toward meeting the above-mentioned demand. More particularly, this invention provides a novel macrolide antibiotic, M 119, of the formula (A): ##STR2## wherein the substituent R designates either (a) or (d): (a) R:H 
     (d) R:OH. 
     Depending on the type of the substituent R, the substance M 119 includes two species, viz. M 119-a and M 119-d. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     In the drawings: 
     FIG. 1 is a graph showing the ultraviolet absorption spectrum of M 119-a; 
     FIG. 2 is a graph showing the infrared absorption spectrum of M 119-a; 
     FIG. 3 is a graph showing the  1  H-NMR spectrum of M 119-a; 
     FIG. 4 is a graph showing the  13  C-NMR spectrum of M 119-a; 
     FIG. 5 is a graph showing the ultraviolet absorption spectrum of M 119-d; 
     FIG. 6 is a graph showing the infrared absorption spectrum of M 119-d; 
     FIG. 7 is a graph showing the  1  H-NMR spectrum of M 119-d; and 
     FIG. 8 is a graph showing the  13  C-NMR spectrum of M 119-d. 
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     Novel macrolide antibiotic M 119 
     I. Physicochemical properties 
     The physicochemical properties of the substance M 119 are set forth below. 
     A. M 119-a (R in the formula (A) is (a)) 
     (1) Color and form: Colorless powder. 
     (2) Molecular formula: C 38  H 63  NO 13 . 
     (3) Elementary analysis: 
     
         ______________________________________                                    
         C           H      N                                             
______________________________________                                    
Found (%)  61.50         8.91   1.72                                      
Calcd. (%) 61.54         8.50   1.89                                      
______________________________________                                    
 
    
     (4) Molecular weight: 741 (by mass spectrum). 
     (5) Melting point: 174.5°˜176° C. 
     (6) specific rotatory power: [α] 24  -63° (C: 0.5, in methanol). 
     (7) Ultraviolet absorption spectrum: FIG. 1. 
     
         λ.sub.max.sup.MeOH nm(ε):240(13,000). 
    
     (8) Infrared absorption spectrum: FIG. 2 (KBr method): 3450, 2970, 2930, 2880, 1720, 1670, 1620, 1450, 1405, 1380, 1310, 1275, 1180, 1160, 1115, 1050, 1015, 990 cm -1 . 
     (9) NMR spectrum:  1  H-FIG. 3 (TMS Standard, in CDCl 3 , 100 MHz);  13  C-FIG. 4 (TMS Standard, in CDCl 3 , 25 MHz). 
     (10) Silica gel (Merck &amp; Co., Inc.) thin layer chromatography: Chloroform: methanol (9:1) R f  =0.52. 
     (11) Color reaction: Dark blue by thin layer chromatography with a vanillin reagent. 
     (12) Solubility: Soluble in methanol and chloroform but insoluble in hexane, ether and water. 
     B. M 119-d (R in the formula (A) is (d)) 
     (1) Color and form: Colorless powder. 
     (2) Molecular formula: C 38  H 63  NO 14 . 
     (3) Elementary analysis: 
     
         ______________________________________                                    
         C           H      N                                             
______________________________________                                    
Found (%)  60.19         8.47   1.76                                      
Calcd. (%) 60.24         8.32   1.85                                      
______________________________________                                    
 
    
     (4) Molecular weight: 757 (by mass spectrum). 
     (5) Melting point: 144˜146° C. 
     (6) Specific rotatory power: [α] 24  -72° (C: 0.5, in methanol). 
     (7) Ultraviolet absorption spectrum: FIG. 5. 
     
         λ.sub.max.sup.MeOH nm(ε)=240(13,700). 
    
     (8) Infrared absorption spectrum: FIG. 6 (KBr method) 3430, 2970, 2930, 2880, 1720, 1685, 1620, 1450, 1405, 1375, 1330, 1315, 1280, 1180, 1160, 1115, 1080, 1050, 1015, 990 cm -1 . 
     (9) NMR spectrum:  1  H-FIG. 7 (TMS Standard, in CDCl 3 , 100 MHz);  13  C-FIG. 8 (TMS Standard, in CDCl 3 , 25 MHz). 
     (10) Silica gel (Merck &amp; Co., Inc.) thin layer chromatography: Chloroform: methanol (9:1) R f  =0.46. 
     (11) Color reaction: Dark blue by thin layer chromatography with a vanillin reagent. 
     (12) Solubility: Soluble in methanol and chloroform but insoluble in hexane, ether and water. 
     II. Chemical structure 
     In view of the above physicochemical properties including NMR spectrum, the substance M 119 has been found to have a chemical structure as shown by the formula (A) illustrated earlier. 
     Production of the substance M 119 
     I. Outline 
     The novel macrolide antibiotic M 119 has been heretofore obtained only by the cultivation of microorganisms. It may be possible, however, to produce this antibiotic by synthetic chemical or microbiological modification of related compounds or to produce it by total chemical synthesis. 
     The cultivation technique uses strains capable of producing M 119. More specifically, we have found that an alkalophilic actinomycete, strain M 119, isolated by us produces M 119. Other suitable strains which produce M 119 can be isolated from the natural environment by any methods conventionally employed for the isolation of antibiotics-producing microorganisms. It may also be possible to increase the M 119 output by subjecting M 119-producing microorganisms including the alkalophilic actinomycete, strain M 119, to irradiation with radioactive rays or to some other treatments. It is also possible to induce M 119-producing microorganisms by gene manipulation procedure, for example, by incorporating the gene DNA of the strain M 119 which bears genetic information as to the production of M 119 into other microorganisms by way of transformation or cell fusion. It is to be understood that these microorganisms induced from the above strain are also included within the scope of the present invention. 
     II. Strain M 119 
     Strain M 119, a macrolide antibiotic M 119-producing actinomyces discovered by us, will be described in detail below. 
     1. Origin and Accession No. 
     Strain M 119 is an actinomycete isolated from the soil collected from a truck farm in Okinawa-shi, Okinawaken, Japan. This strain was deposited on July 16, 1985 with the Fermentation Research Institute, Agency of Industrial Science and Technology, Ministry of International Trade and Industry of Japan, 1-3, Higashi 1 chome, Yatabe-machi, Tsukuba-gun, Ibaraki-ken 305, Japan, where it was assigned the accession number FERM-P No. 8351. This strain now bears the accession number FERM BP-1075 under the terms of the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure. This depository fully complies with the rules of the Budapest Treaty. Specifically, it fully complies with Rule 11.3 of the Budapest Treaty whereby the organism is available to the public on patent grant and with Rule 9 of the same Treaty which requires the maintenance of the organism for a period of at least 30 years after the date of deposit. 
     2. Microbiological characteristics of strain M 119 
     Strain M 119 has the following microbiological characteristics. 
     This strain is alkalophilic, scarcely growing at a pH of about 6.0 to 7.0, at which ordinary actinomycetes grow, and growing best at a pH of 10.0 to 10.5. Thus, all of the culture media used in the tests on the microbiological characteristics of strain M 119 set forth hereinbelow were adjusted to a pH of 10.0 to 10.5. 
     (1) Morphology 
     Strain M 119 grows well in agar, and the well branched substrate mycelium thereof extends aerial hyphae which are branched monopodially and form straight to slightly curved (Rectus˜Flexibilis) spore chains consisting of 20 or less spores. The spores are of an elliptical or cylindrical shape (0.4 to 0.6μ×0.6 to 0.8μ) and have a smooth surface. No flagellar spores, sporangia or fragmented substrate mycelia are observed. 
     (2) Cultural characteristics 
     The cultural characteristics of strain M 119 cultivated on various culture media are as summarized in Table 1. (Observations were made after cultivation at 27° C. for 3 weeks, unless otherwise noted.) 
     (3) Physiological properties 
     The physiological properties of strain M 119 are as set forth in Table 2. 
     (4) Carbon utilization (on Pridham-Gottlieb agar medium) 
     Utilization of various carbon sources is as shown in Table 3. 
     (5) Cell wall composition 
     The diaminopimelic acid contained in the cell hydrolyzate is of the meso type. 
     
                                           TABLE 1                                 
__________________________________________________________________________
Cultural Characteristics                                                  
                Aerial   Reverse side                                     
                                  Soluble                                 
Medium  Growth  mycelium pigment  pigment                                 
__________________________________________________________________________
Sucrose-                                                                  
        Moderate                                                          
                Moderate Yellowish                                        
                                  None                                    
nitrate agar                                                              
        Light olive                                                       
                Powdery  white                                            
        gray    Yellowish white                                           
Glucose-                                                                  
        Poor    None     Yellowish                                        
                                  None                                    
asparagine                                                                
        Light olive      white                                            
agar    gray                                                              
Glycerol-                                                                 
        Moderate                                                          
                Moderate Yellowish                                        
                                  None                                    
asparagine                                                                
        Yellowish                                                         
                Powdery  white                                            
agar    white   Yellowish white                                           
Inorganic                                                                 
        Very poor                                                         
                None     Light    None                                    
salts-starch                                                              
        Yellowish        olive gray                                       
agar    white                                                             
Tyrosine agar                                                             
        Moderate                                                          
                Moderate White to None                                    
        Yellowish                                                         
                Powdery  Yellowish                                        
        white   Yellowish white                                           
                         white                                            
Nutrient agar                                                             
        Moderate                                                          
                Poor, Powdery                                             
                         Pale     None                                    
        Pale yellowish                                                    
                White to yellowish                                        
        brown   yellowish white                                           
                         brown                                            
Yeast extract-                                                            
        Good    Moderate Pale yellow to                                   
                                  None                                    
malt extract                                                              
        Pale yellowish                                                    
                Powdery  Pale yellowish                                   
agar    brown   Yellowish white                                           
                         brown                                            
Oatmeal agar                                                              
        Moderate                                                          
                Very poor                                                 
                         Yellowish                                        
                                  None                                    
        Pale yellowish                                                    
                Powdery  white                                            
        brown   White                                                     
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                       TABLE 2                                                     
______________________________________                                    
Physiological Properties                                                  
______________________________________                                    
Growth temperature range                                                  
                        20-42° C.                                  
Suitable pH range for growth                                              
                        7.0-11.0                                          
Halotolerance (NaCl)    &lt;10.0%                                            
Production of melanoid pigment                                            
Tyrosine agar           -                                                 
Peptone-yeast extract-iron agar                                           
                        -                                                 
Tryptone-yeast extract broth                                              
                        -                                                 
Hydrolysis of starch    -                                                 
Liquefaction of gelatin +                                                 
Coagulation of skim milk                                                  
                        -                                                 
Peptonization of skim milk                                                
                        +                                                 
Nitrate reduction       + (weak)                                          
Productin of hydrogen sulfide                                             
                        +                                                 
Decomposition of cellulose                                                
                        -                                                 
______________________________________                                    
 Note:                                                                    
 + = positive                                                             
 - = negative                                                             
 
    
     
                       TABLE 3                                                     
______________________________________                                    
Carbon Utilization                                                        
______________________________________                                    
       D-Glucose                                                          
                ±                                                      
       L-Arabinose                                                        
                -                                                         
       D-Xylose ±                                                      
       i-Inositol                                                         
                -                                                         
       D-Mannitol                                                         
                +                                                         
       D-Fructose                                                         
                ±                                                      
       Rhamnose -                                                         
       Sucrose  +                                                         
       Raffinose                                                          
                -                                                         
______________________________________                                    
 Note:                                                                    
 + = positive utilization                                                 
 ± = questionable utilization                                          
 - = no utilization                                                       
 
    
     In view of the above data, strain M 119 is classified under actinomycetes. More particularly, this strain grows best in the alkaline pH range and thus falls under alkalophilic actinomycetes. 
     III. Cultivation for production of M 119 
     The macrolide antibiotic, M 119, can be prepared by cultivating an M 119-producing actinomycete aerobically in a suitable medium and recovering the objective product from the culture. 
     For the culture media, it is possible to use those containing any nutrient sources which can be utilized by the M 119-producing strains. For example, glucose, sucrose, maltose, starch, molasses, oils and fats can be used as carbon sources. Examples of nitrogen sources are organic materials such as soybean meal, wheat germ, meat extract, peptone, dry yeast, yeast extract and cornsteep liquor, and inorganic materials such as ammonium salts or nitrates. If necessary, inorganic salts such as sodium chloride, potassium chloride, phosphates and salts of heavy metals can also be added. In order to prevent foaming during fermentation, suitable antifoaming agents may be added by a conventional method. 
     The most suitable method of cultivation is submerged aerobic liquid cultivation which is employed widely for the production of antibiotics. A suitable cultivation temperature is 20° to 37° C., preferably 25° to 32° C. The production output of the substance M 119 reaches a maximum after 3 to 7 days of shake culture, and after 2 to 6 days of cultivation under aeration and stirring. 
     A culture in which M 119 is accumulated can thus be obtained. The M 119 can be harvested from the culture by any suitable method. One such method is based on extraction. For example, the M 119 in the filtrate of the culture can be harvested by extraction with a water-immiscible solvent such as ethyl acetate, butyl acetate, chloroform, or butanol. (A high extraction efficiency is achieved when the culture filtrate is neutral or weakly basic.) It is also possible to subject the culture as such to the above-mentioned extraction procedure without preliminarily isolating cells. 
     Another method for harvesting the M 119 from the culture is based on adsorption. An M 119-containing liquid material, such as a culture filtrate or an extract obtained by the extraction procedure described hereinbefore, is subjected, for example, to column chromatography using a suitable adsorbent, such as activated carbon, alumina, silica gel or &#34;DIAION HP 20&#34; (supplied by Mitsubishi Kasei K.K., Japan). The desired M 119 adsorbed onto the adsorbent is then eluted therefrom. The resulting M 119 solution is concentrated to dryness under reduced pressure to obtain a crude M 119 product. 
     The crude M 119 product thus obtained can be purified by carrying out the aforementioned extraction or adsorption procedure, if necessary, in combination, over a necessary number of times. For example, purification can be accomplished by an appropriate combination of column chromatography using an adsorbent, such as silica gel or alumina, or a gel filter; liquid chromatography using a suitable solvent; and countercurrent distribution. A specific example of the purification method comprises dissolving the crude M 119 product in a small quantity of chloroform, applying the solution to a silica gel column, and developing the column with a suitable solvent to elute the active components of the substance M 119. As a result, M 119-a and M 119-d are respectively isolated as single substances, which are concentrated and crystallized from a suitable solvent to obtain M 119-a or M 119-d as a colorless powder. 
     Physiological activities of the substance M 119 
     The substance M 119 exhibits antimicrobial activity against various microorganisms, and the minimum inhibitory concentration (MIC) of this substance determined by the agar dilution method was as shown in Table 4 below. Also shown in the same table are the MIC&#39;s obtained for josamycin (JM) and erythromycin (EM) as controls. 
     
                                           TABLE 4-a                               
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MIC&#39;s of M 119-a and M 119-d (μg/ml)                                   
Microorganism         M 119-a                                             
                            M 119-d                                       
                                  JM    EM                                
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Staphylococcus aureus FDA 209PJC-1 (MS-1)                                 
                      0.20  0.78  0.20  0.20                              
Staphylococcus aureus Terajima (MS-1)                                     
                      0.78  3.13  0.78  0.20                              
Staphylococcus aureus MS 353 (MS-1)                                       
                      0.78  3.13  0.78  0.20                              
Streptococcus pyogenes Cook (MS-1)                                        
                      0.20  0.78  0.20  0.20                              
Bacillus subtilis ATCC 6633 (MS-1)                                        
                      0.20  0.78  0.39  &lt;0.10                             
Bacillus cereus IAM 1729                                                  
                      0.39  1.56  0.39  0.20                              
Micrococcus luteus ATCC 9341 (MS-1)                                       
                      &lt;0.10 0.20  &lt;0.10 &lt;0.10                             
Staphylococcus aureus MS 15009 (pI258) Mac.sup.r                          
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Staphylococcus aureus MS 12917 Mac.sup.r                                  
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Escherichia coli NIHJ-JC-2 (MS-1)                                         
                      &gt;100  &gt;100  &gt;100  100                               
Escherichia coli K12 C600 (MS-1)                                          
                      100   100   &gt;100  50                                
Klebsiella pneumoniae PCI-602 (MS-1)                                      
                      12.5  12.5  12.5  6.25                              
Salmonella typhimurium IID971 (MS-1)                                      
                      &gt;100  &gt;100  &gt;100  100                               
Salmonella typhi 901 (MS-1)                                               
                      100   100   &gt;100  50                                
Salmonella paratyphi 1015 (MS-1)                                          
                      50    25    100   25                                
Salmonella schottmuelleri 8006 (MS-1)                                     
                      100   25    &gt;100  50                                
Salmonella enteritidis G 14 (MS-1)                                        
                      &gt;100  &gt;100  &gt;100  100                               
Serratia marcescens IAM 1184 (MS-1)                                       
                      &gt;100  &gt;100  &gt;100  100                               
Pseudomonas aeruginosa IFO 3445 (MS-1)                                    
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Pseudomonas aeruginosa NCTC 10490 (MS-1)                                  
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Pseudomonas aeruginosa PAO 1 (MS-1)                                       
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Proteus morganii IFO 3848 (MS-1)                                          
                      50    50    &gt;100  25                                
Proteus vulgaris OX-19 (MS-1)                                             
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Proteus rettgeri IFO 3850 (MS-1)                                          
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Enterobacter aerogenes ATCC 13048 (MS-1)                                  
                      &gt;100  100   &gt;100  100                               
Enterobacter cloacae 963 (MS-1)                                           
                      &gt;100  &gt;100  &gt;100  &gt;100                              
Haemophilus influenzae (clinically isolated                               
                      1.56˜ 6.25                                    
                            --    3.13˜ 6.25                        
                                        1.56˜ 3.13                  
five strains)                                                             
Mycoplasma pneumoniae 0.10        0.20  0.10                              
__________________________________________________________________________
 Note: &#34;Mac.sup.r &#34; stands for a constitutive macrolide resistant         
 bacterium.                                                               
 
    
     As is apparent from Table 4, the substance M 119 according to the present invention has antimicrobial activity, particularly against Gram-positive bacteria, typical pathogenic bacteria falling under Gram-negative bacteria such as Haemophilus influenzae, and mycoplasmas, and thus can be used as an antibiotic effective against infections induced by such bacteria. 
     EXPERIMENTAL EXAMPLES 
     In the following examples, &#34;%&#34; is &#34;w/v%&#34;. 
     Example 1 
     100 ml of a pre-culture medium containing 3% of glycerol, 1% of cornsteep liquor, 0.3% of dry yeast, 0.35% of CaCO 3  and 1% of Na 2  CO 3  (pH 10.6) was charged into a 500-ml Erlenmeyer flask and inoculated with a platinum loopful of an alkalophilic actinomycete, strain M 119. The inoculated medium was subjected to shake culture for 3 days at 27° C. to prepare an inoculum. 
     150 liters of a medium having the same composition as the pre-culture medium was charged into a 300-liter fermenter, and 3 liters of the inoculum was added thereto. The fermentation was carried out for 3 days at 27° C. at 0.5 v.v.m. and 150 r.p.m. 
     After the fermentation was completed, CELITE was added to the fermented mash, which was then filtered under pressure. To 150 liters of the culture filtrate including wash liquor was added an equal volume of butyl acetate, and the resultant filtrate was subjected to extraction. The butyl acetate layer was concentrated under reduced pressure to obtain 14 g of a crude M 119-a and M 119-d product. 
     Example 2 
     The crude M 119-a and M 119-d product was dissolved in chloroform, washed with water, dehydrated with anhydrous sodium sulfate, and then concentrated. The concentrate was supplied to a silica gel column (3 cm Φ×25 cm) equilibrated with chloroform and developed with a chloroform-methanol mixture, whereby an M 119-a fraction was eluted with a 50:1 chloroform-methanol mixture while an M 119-d fraction was eluted with a 20:1 chloroform-methanol mixture. 
     The M 119-a fraction was concentrated and subjected again to silica gel chromatography (3 cm Φ×25 cm) using a 55:30:4 hexane-ethyl acetate-methanol solvent mixture. The M 119-a fraction thus purified was concentrated to dryness to obtain 100 mg of M 119-a. 
     The M 119-d fraction, on the other hand, was concentrated and then subjected to gel filtration (2.5 cm Φ×31 cm) with TOYOPEARL HW 40 (supplied by Toyo Soda Mfg. Co., Ltd., Japan). The purified M 119-d fraction was concentrated to dryness to obtain 420 mg of M 119-d.