Hongoquercins, new antibacterial agents from the fungus LL-23G227: Fermentation and biological activity

Abstract

Two new antibiotics, hongoquercins A and B, were isolated from fermentation extracts of the unidentified fungus LL-23G227. In the optimum medium, titers of the A and B components reached approximately 2.1 g/liter and 0.02 g/liter, respectively. The optimum temperature for antibiotic production was approximately 22°C. Growth was delayed at 15°C but appeared to reach higher levels than was observed at 22°C. Addition of dextrose to growth media increased hongoquercin B production. Hongoquercin A exhibited moderate activity against Gram-positive bacteria. Mechanistic studies conducted in an E. coli imp strain suggested membrane damage as the primary mode of bactericidal action. These compounds also lysed human red blood cells, suggesting a similar mode of action on eukaryotic cells.