In the search for new antibiotics, three different research groups independently isolated novobiocin, streptonivicin (Albamycin) from Streptomyces spp. It was reported first in 1955 as a product of S. spheroides and S. niveus. Currently, it is produced from cultures of both species. Until the common identity of the products obtained by the different research groups was ascertained, the naming of this compound was confused. Its chemical identity was established as 7-[4-(car-bamoyloxy)tetrahydro-3-hydroxy-5-methoxy-6,6-di-methylpyran-2-yloxyl-4-hydroxy-3-[4-hydroxy-3-(3-methyl-2-butenyl)benzamido]-8-methylcoumarin by Shunk et al.272 and Hoeksema et al.273 and confirmed by Spencer et al.274,275 Chemically, novobiocin has a unique structure among antibiotics, though, like several others, it possesses a glyco-sidic sugar moiety. The sugar in novobiocin, devoid of its carbamate ester, has been named noviose and is an aldose with the configuration of l-lyxose. The aglycon moiety has been termed novobiocic acid.
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Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...