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1998•The Chinese Journal of Clinical PharmacologyRequires access

STABILITY OF PIPERACILLIN/TAZOBZCTAM TO β-LACTAMASES

Yun Li

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Abstract

The stability of piperacillin, piperacillin/tazobactam (8:1、4:1)and ticarcillin/clavulanic acid to preparation of crude β-lactamases due to Gram-negative bacilli from 39 strains were determined by bioassay method. The results indicated that relative hydrolysis rate of piperacillin/tazobactam(8:1) was lower than piperacillin and ticarcillin/clavulanic acid .The combination ratio 4:1(piperacillin/tazobactam)of the two compounds showed significantly more stable to β-lactamases produced by Gram-negative bacilli than other combination ratio to the same enzymes.

About this research paper

What this paper is about

The stability of piperacillin, piperacillin/tazobactam (8:1、4:1)and ticarcillin/clavulanic acid to preparation of crude β-lactamases due to Gram-negative bacilli from 39 strains were determined by bioassay method. The results indicated that relative hydrolysis rate of piperacillin/tazobactam(8:1) was lower than piperacillin and ticarcillin/clavulanic acid .The combination ratio 4:1(piperacillin/tazobactam)of the two compounds showed significantly more stable to β-lactamases produced by Gram-negative bacilli than other combination ratio to the same enzymes.

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Available abstract

The stability of piperacillin, piperacillin/tazobactam (8:1、4:1)and ticarcillin/clavulanic acid to preparation of crude β-lactamases due to Gram-negative bacilli from 39 strains were determined by bioassay method. The results indicated that relative hydrolysis rate of piperacillin/tazobactam(8:1) was lower than piperacillin and ticarcillin/clavulanic acid .The combination ratio 4:1(piperacillin/tazobactam)of the two compounds showed significantly more stable to β-lactamases produced by Gram-negative bacilli than other combination ratio to the same enzymes.

Key concepts: Piperacillin, Ticarcillin, Clavulanic acid, Tazobactam, Piperacillin/tazobactam, Chemistry, Microbiology, Beta-Lactamase Inhibitors

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