[Carbohydrate bond to the hydroxyaromatic amino acids in actinoidins A and B]

The method of exhaustive methylation with diasomethane was used as applied for actinoidines A and B and their glycosides for elucidation of the problem of connection between the carbohydrates and oxyaromatic fragments of the antibiotics followed by analysis of the acid hydrolyzates of the methoxy derivatives. It was found that the disaccarhide branch, i.e. 2-O-(L-acozaminyl)-D-glucose was connected in actinoidines A and B through the phenol group of the triaminotricarbonic fragment V, while the residue of D-mannose was connected through one of the phenol groups of the actinoidinic amino acid. The other two phenolic groups of the actinoidinic amino acid, as well as the phenolic groups of the N-end amino acids did not participate ion formation of the glycoside bonds. Actinosamine was probably connected through the alcohol group of the aglycone.