By M L Anson; J T Edsall
ADVANCES IN PROTEIN CHEMISTRY VOL 8.
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Additional resources for Advances in Protein Chemistry, 8
The results of an analysis of polymyxin into its components are presented in Table IX. The calculated molecular weight is 1144, in agreement with the value of 1150, as determined by the osmotic pressure method. The free -NHz groups in polymyxin D, as determined by the dinitroffuorobenzene method, correspond to the y-NH2 groups of four of the five diaminobutyric acid residues, which this peptide contains. Using these results, Bell et al. (55) suggest the following structure for polymyxin D: R Groups C8H17COKHCHzCHz(NHZCH~CHZ-)4 CHSCHOH-) 3 HOCH2(CHJ~CHCHZ\ HC-R \ HN 52 E .
Synonyms: Vitamin B, conjugate, pteroylglutamic acid conjugate, folic acid conjugate, chick antianemia factor. This peptide was isolated by Pfiffner et al. (462) from yeast. Totally inactive on the growth of L. casei and S. faecalis, it possesses vitamin-like activity characteristic of PGA for the chicken. By hydrolysis with the enzyme conjugase, the peptide is transformed into a substance active on the growth of the two microorganisms under discussion (70,71,370, 418). It should be noted that no one has as yet isolated the glutamic peptides intermediary between those we have just discussed.
The vitamin B, contained in liver characterized by Hogan and Parrott (276) as the antianemic factor for chickens, and the norit eluate factor contained in yeast and liver, discovered by Snell and Peterson (534) to be a growth factor for certain lactic acid bacteria, were both finally demonstrated to be pteroylglutamic acid. The same substance was isolated from liver, from yeast, and from spinach leaves. 5 it was insoluble in butanol. Hutchings, Bohonos, and Peterson (299) stated that the norit eluate factor precipitated quite specifically as the zinc salt.
Advances in Protein Chemistry, 8 by M L Anson; J T Edsall