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比较哌拉西林、哌拉西林三唑巴坦(8∶1,4∶1,2∶1)、氨苄西林舒巴坦、阿莫西林克拉维酸、替卡西林克拉维酸和头孢哌酮舒巴坦对39株革兰氏阴性杆菌所产β内酰胺酶的稳定性。以生物法测定酶对抗生素的相对水解率、抑酶保护率。结果表明,β内酰胺酶对哌拉西林三唑巴坦(8∶1)的相对水解率明显低于单独使用哌拉西林及氨苄西林舒巴坦、阿莫西林克拉维酸、替卡西林克拉维酸,有显著性差异(P<0.01),近似于头孢哌酮舒巴坦。当哌拉西林三唑巴坦为4∶1时,相对水解率与8∶1相比又有非常显著降低。说明三唑巴坦起到了增强哌拉西林对β内酰胺酶的稳定性和抑酶保护的作用。
Piperacillin, piperacillin tazobactam (8: 1, 4: 1,2: 1), ampicillin sulbactam, amoxicillin clavulanic acid, ticarcillin clavulanic acid and cefoperazone Stability of beta-lactamase produced by 39 bacterial strains of Gram-negative bacilli. Bioassay to determine the relative enzyme hydrolysis rate of antibiotics, inhibition of protection rate. The results showed that the relative hydrolysis rate of β-lactamase to piperacillin-tazobactam (8:1) was significantly lower than that of piperacillin alone, ampicillin sulbactam, amoxicillin clavulanic acid, ticarcillin Victoria acid, there was a significant difference (P <0.01), similar to cefoperazone sulbactam. When piperacillin tazobactam was 4: 1, the relative hydrolysis rate was very significantly reduced compared to 8: 1. This shows that tazobactam plays a role of enhancing the stability of piperacillin to β-lactamase and inhibiting the protection of β-lactamase.