La 5-methyl-3phenyl-4isoxazolyl penicilina en infecciones producidas por estafilococo productor de penicilinasa
Keywords:
infecciones estafilocócicas, penicilinasa, penicilinas (es)Downloads
Durante el tiempo comprendido entre 1941 y 1959, sólo fue posible obtener 7 preparados penicilínicos, debido a ciertas limitaciones y dificultades de la técnica de fermentación biosintética. Estos compuestos o derivados fueron las penicilinas K, F, dihidro F, X, 0, V Y G, con semejanzas y diferencias antibacterianas frente a los diferentes microorganismos y por lo tanto con variada actividad terapéutica. A pesar de tratarse del más antiguo de los antibióticos y de ser el más extensamente usado, todavía no es empleado con el debido cuidado y rigor científico, impuesto por las experiencias clínicas y farmacológicas. En general la penicilina es activa contra organismos gram positivos y su acción es más bactericida que bacteriostática. "In vitro", el neumococo, el estreptococo, muchos estafilococosy ciertos Clostridium, son rápidamente inhibidos; las neisserias meningitidis y gonorroeae también son susceptibles. Sin embargo, tiene la penicilina G alguna actividad frente a la Salmonella typhosa y bacterias del género Proteus, especialmente el mirabilis.
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