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Figure 1.
Figure 1. Chemical Structures of the Macrolides, Tylosin,
Carbomycin A, Spiramycin, Azithromycin, and ErythromycinAtoms in
these figures and in the Protein Data Bank coordinate files
(1K8A, 1K9M, 1M1K, and 1KD1) are named according to Paesen et
al. (1995), with the numbering of the atoms of the lactone ring
starting at the ester bond. Oxygen atoms are numbered according
to the adjacent carbon atoms, and sugar atom numbers are
modified by suffixes A, B, or C to distinguish mycaminose,
mycarose, and any additional sugar, respectively.
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