Abstract
New N-acyl D-amino acids were isolated from Bacillus pumilus IM 1801. Their structures were determined by chemical analysis and mass spectrometry. The lipid part was identified as a mixture of fatty acids with 11, 12, 13, 15, and 16 carbon atoms in the iso, anteiso or n configuration linked by an amide bond with a D-asparagine. They exhibited surfactant properties.
MeSH terms
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Amino Acids / chemistry*
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Amino Acids / isolation & purification
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Asparagine / analogs & derivatives*
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Asparagine / chemistry*
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Bacillus / chemistry*
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Chromatography, High Pressure Liquid
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Fatty Acids / chemistry
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Spectrometry, Mass, Electrospray Ionization / methods
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Surface-Active Agents / chemistry*
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Surface-Active Agents / isolation & purification
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Time Factors
Substances
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Amino Acids
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Fatty Acids
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Surface-Active Agents
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Asparagine