Biopolymerization of Peptide Antibiotics

Stewart, George H.; Butcher, Brian T.; Wagle, SU; Stanfield, M. K.

doi:10.1007/978-1-4684-8214-0_3

Cited by 5 publications

(2 citation statements)

References 7 publications

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“…For benzylpenicillin and other penicillins without an amino group in the side chain the polymerization is thought to be initiated by a reaction between the primary degradation products, penicillenic acid and penicilloic acid (20,29). For benzylpenicillin and other penicillins without an amino group in the side chain the polymerization is thought to be initiated by a reaction between the primary degradation products, penicillenic acid and penicilloic acid (20,29).…”

Section: Formation and Structure Of Polymersmentioning

confidence: 99%

“…Benzylpenicillin. For benzylpenicillin and other penicillins without an amino group in the side chain the polymerization is thought to be initiated by a reaction between the primary degradation products, penicillenic acid and penicilloic acid (20,29). By spontaneous hydrolysis of the B-lactam bond in the penicillin the corresponding penicilloic acid is formed.…”

Section: Formation and Structure Of Polymersmentioning

confidence: 99%

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Pharmaceutical Aspects of Penicillin Allergy: Polymerization of Penicillins and Reactions With Carbohydrates

Bundgaard

1980

J Clin Pharm Ther

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In this paper recent experimental results of some pharmaceutical aspects of penicillin allergy are reviewed. Among products assumed to be involved in the elicitation of allergic reactions to penicillin preparations are penicillin polymers and penicilloyl‐carbohydrate conjugates. The polymers are formed by reaction of penicillins with themselves or with their degradation products, whereas the carbohydrate esters arise from reaction of penicillins with carbohydrates used as excipients in various penicillin preparations. A survey and discussion of available data on the rate and mechanism of formation, chemical structure and immunological effects of these products are given along with considerations of possible approaches to depress or prevent the formation of the products by proper formulation and storage of penicillin preparations.

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