Several N-hydroxyamino acids have been identified in recent years as components of various antibiotics isolated from microbial fermentations. The N-hydroxyamino acids characterized from naturally occurring peptides are K-hydroxyglycine (from hadacidin), N- hydroxyleucine (from pulcherrimin), N-hydroxyisoleucine (from aspergillic acid), 4 N- hydroxytyrosine and (1)(a) This investigation was supported in part by funds from the ...
