2. Erythromycin belongs to the group of Macrolide antibiotics.
Macrolide antibiotics slow the growth of, or sometimes kill sensitive
bacteria by reducing the production of important proteins needed by the
bacteria to survive.
It has an antimicrobial spectrum similar to or slightly wider than that of
penicillin and is often used for people who have allergy to penicillin.
Erythromycin is produced using Streptomyces.
Streptomyces is a genus of Gram-positive bacteria that grows in various
environments, with a filamentous form similar to fungi.
The commonly used macrolides are: Erythromycin. Clarithromycin.
Roxithromycin . Azithromycin
3. Erythromycin was discovered in 1952 .
Eli Lilly’s research team, led by J. M. McGuire managed to isolate erythromycin
from the metabolic products of a strain of Streptomyces erythreus.
Found in a soil sample from the Philippines.
Erythromycin contains three characteristics parts in the molecule:
A highly substituted macrocyclic lactone: aglycone :It is a macrocyclic compound
containing 14-membered lactone ring with 10 asymmetric centers.
A ketone group
An amino deoxysugar: glycon
Its chemical formula is C37 H67NO13
Molecular Weight 733.937 g/mol
4. Mechanism of Action
• Erythromycin displays a bacteriocidal activity particularly at
higher concentrations.
• It prevents the growth of bacteria by inhibiting their protein
synthesis.
• Erythromycin binds to the 23s rRNA molecule in the 50S
ribosomal subunit.
• This binding blocks thee exit of the growing peptide thus
inhibiting the translocation of the peptides.
5. Industrial Production:
Erythromycin is produced from Streptomyces and Micromonospora.
Erythromycin is produced mainly by submerged fermentation.
During fermentation, different types of erythromycin are produced like erythromycin
A, B, C, and D.
Inoculum is prepared from suspension of at least 108 cells/ml. – Sporulation of
S.erythraeus is done on tryptone agar slant. – Cells are harvested from agar plates and
suspension is taken in sterile water and stored.
medium :
Sucrose– 5%
Corn steep liquor – 0.5%
Soyabean oil meal – 1.5%
Yeast – 1.0%
NaCl – 0.5%
CaCO3 – 0.3%
pH – 7.0 -7.2
6. Fermentation is carried out in stirred tank fermenter.
It should have proper aeration and agitation, pH, temperature, viscosity
and dissolved oxygen concentration.
Temp: Fermentation temperature is 33oC.
Duration: The length of fermentation is 3-7 days.
Production of Erythromycin production occurs when froth reaches
stationary phase.
Addition of n-propanol as precursor increases the production of
erythromycin.
Fermentation
7. it is extracted using methyl iso butyl ketone or ethyl acetate.
It is then transferred to acidic water.
pH is adjusted with HCl, acetic acid and citric acid.
Purification and concentration is carried out via ion exchange resin method.
Elution is carried out by a mixture of organic solvents and water at pH 3 to 8.
Erythromycin is obtained as dihydrate salt.
The dehydrate crystals of erythromycin are filtered and dried on vaccum tray dryer.
Extraction
oMycelium is separated from the broth by centrifugation or drum filtration
oAcidic condition is maintained by addition of butyl acetate which favors
the separation of the mycelium
8. • It is used to treat many different types of infections caused by various bacteria.
• It is used to prevent bacterial endocarditis and attacks of rheumatic fever.
• Also used to prevent outbreaks of sexually transmitted diseases like chlamydia,
syphilis and gonorrhea. Prevents respiratory tract infections.
• Erythromycin is produced from the strain of actinomycete Saccharopolyspora
erythraea formerly known as Streptomyces erythraeus.
Uses
