High Performance Liquid Chromatography (HPLC.) of Natural Products. III [1]. Isolation of New Tripeptides from the Fermentation Broth of P. Chrysogenum

✍ Scribed by N. Neuss; R. D. Miller; C. A. Affolder; W. Nakatsukasa; J. Mabe; L. L. Huckstep; N. La De Higuera; A. H. Hunt; J. L. Occolowitz; J. H. Gilliam

• Publisher: John Wiley and Sons
• Year: 1980
• Tongue: German
• Weight: 472 KB
• Volume: 63
• Category: Article
• ISSN: 0018-019X
• DOI: 10.1002/hlca.19800630503

✦ Synopsis

Abstract

α‐Aminoadipoyl‐alanyl‐valine, α‐aminoadipoyl‐serinyl‐valine and α‐aminoadipoyl‐serinyl‐isodehydrovaline have been isolated from the fermentation broth of P. chrysogenum. The configuration of α‐aminoadipoyl‐serinyl‐valine has been shown to be L, L, D.