Penicillins

Penicillins 화학적 특성, 용도, 생산

• 개요

  The original fermentation derived penicillins were produced by growth of the fungus Penicillium chrysogenum on complex solid media, with the result that they were mixtures differing from one another in the identity of the side-chain moiety. When a sufficient supply of phenylacetic acid is present in liquid media, this is preferentially incorporated into the molecule to produce mainly benzylpenicillin (penicillin G in the old nomenclature). Use of phenoxyacetic acid instead leads to phenoxymethyl penicillin (penicillin V). More than two dozen different penicillins have been made in this way, but these two are the only ones that remain in clinical use. The bicyclic penicillin nucleus itself is prepared biosynthetically via a complex process from an acylated cysteinyl valyl peptide.

• Veterinary Drugs and Treatments

  Natural penicillins remain the drugs of choice for a variety of bacteria, including group A beta-hemolytic streptococci, many grampositive anaerobes, spirochetes, gram-negative aerobic cocci, and some gram-negative aerobic bacilli. Generally, if a bacteria remains susceptible to a natural penicillin, either penicillin G or V is preferred for treating that infection as long as adequate penetration of the drug to the site of the infection occurs and the patient is not hypersensitive to penicillins.