Abstract
Seven compounds, namely aminobenzoates A to D (1-4), naphthalenecarboxylates A and B (5-6), and glycosylatelactone A (7), were isolated from the fermentation medium of Streptomyces sp. SP301. Of these, aminobenzoates C and D (3-4), naphthalenecarboxylate B (6), and glycosylatelactone A (7) are new compounds. Aminobenzoates A to D (1-4) shared a common aromatic starter unit, para-aminobenzoic acid , and biosynthesis involving a different pathway. The structures were elucidated on the basis of 1D- and 2D-Nuclear Magnetic Resonance (NMR) spectroscopy and HR-ESIMS analysis.
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